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Crispy egg-noodles in sweet and tangy tamarind sauce with chicken and seafood, bean sprouts, green onion, peanuts and lime.
A creamy version of this favorite, bursting with vivid herbal flavors & jumbo Gulf shrimp. Served two or three.
Wide rice noodles stir-fried in a spicy roasted chili paste with duck breast, onion, carrot, broccoli, cabbage, zucchini, bell peppers, sweet basil and egg.
Gulf shrimp & sea scallops, fried or grilled, served over stir-fried cashew nuts, onion, bell peppers, carrots, green onions and dried chilies in roasted chili paste.
Crispy and tender fried boneless half of a whole duck with savory basil sauce, a crisp medley of fresh vegetables, and garnished with crispy fried basil leaves.
Spicy salad of roasted eggplant in a lime chili garlic sauce, with jumbo Gulf shrimp & sea scallops, tossed w/ red and green onion and cilantro.
A pair of soft shells served over steamed cabbage, with broccoli and carrot, topped with sizzling pineapple chili volcano sauce.
Tender sliced duck breast seasoned with onion, lime juice, roasted rice, and sweet basil on a bed of lettuce and a mix of fresh spring greens.
Crispy and tender fried boneless half of a whole duck, smothered in tamarind sauce, with a medley of tempura or blanched vegetables including carrots, broccoli, zucchini and onion, served with a tamarind dipping sauce.
Spicy seafood combination wok-fired in a bouquet of galangal, lemongrass, kaffir lime leaves, peppercorn, basil and wild ginger, with bell pepper, onion, green beans, zucchini, and scallions, in roasted chili paste, served on a sizzling hot plate.
Chinese broccoli stir-fried with garlic, fermented soybean and Thai chilies in sesame oil and Chinese rice wine.