Thai Fresh

Rice noodles w/ egg, shallot, pickled radish, bean sprouts, and chives in a tangy sweet sauce. Shallots, pickled radish (a very little amount, doesn’t taste like radish, taste more like pickled anything) and Thai chilies are fried before adding eggs, noodles, protein and the sauce (fish or soy sauce, white vinegar, palm sugar, white sugar, tamarind water). The dish is finished with bean sprouts and Chinese chives. Ingredients: Soy bean oil (can be made with avocado oil), rice noodles, Sprouts, Garlic Chives, EGG, Garnish with Lime slice Pad Thai Spice: Shallots, Pickled Radish, Dried Chili Veg PT Sauce: Palm sugar, white sugar, tamarind water, soy sauce, salt vinegar Meat PT Sauce: Fish sauce, tamarind water, sugar, palm sugar, vinegar

Flat rice noodles in a light and sweet soy sauces w/egg, and chinese broccoli Flat rice noodles with fried garlic, light and sweet soy sauces w/egg & Chinese broccoli. This is a Thai street noodle classic. You will see more of this dish than Pad Thai on the street of Thailand. It is recommended with pickled serranos. Soy bean oil, Wide Noodles, garlic, Egg, Gailan (When not in season substituting deep purple and green beans), Garnish with Ground White pepper Pad Se Ew Sauce: Light soy sauce, dark soy sauce, sugar. Pad Se Ew Sauce is always vegetarian.

“tom kha” Lemongrass, galangal (pieces are added to the soup for flavoring, but not meant to be eaten directly), cilantro, kaffir lime leaves & white button mushrooms w/ a choice of chicken, tofu, tempeh, beef, pork, shrimp or only oyster mushrooms. We make the base with coconut milk, galangal (a root, in ginger family), lemongrass, lime leaves, palm sugar. We make the soup to order by adding the choice of protein, and sliced white button mushrooms (unless oyster mushrooms is choosen then only oyster mushrooms will be in the soup). After the soup is done, we add the sauce to season the soup. The sauce has lime juice, fish (or soy sauce if vegetarian or no protein), sugar, and Thai chilies. The sauce cannot be modified or made less spicy. If we put less sauce in, other flavor like salty, sweet and sour will also disappear. The soup is garnished with cilantro. Note: shrimp is an upcharge. No other proteins for soups have an upcharge.