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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.
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.
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.
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.
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.
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