Vegetarian


Starters:

  •  Poh Pia Pak Tod (Vegetable Spring Roll): Deep fried spring rolls, which are filled with mix vegetable, and mungbean noodle
  • Sweet corn Fritter: Fried sweet corn cake served with a sweet chilli sauce.

 Soup

  • Tom Yum Mix Mushroom: Traditional Thai hot & sour clear soup, flavoured with lemongrass, lemon juice, lime leaves, chilies and coriander with variety of mushroom.
  • Tom Kha Mix Mushroom: Traditional Thai hot & sour coconut soup, flavoured with lemongrass, lemon juice, lime leaves, chilies and coriander with variety of mushroom. (NEW)

 

Main Course:

 

Curry   **You will learn how to make curry paste from scratch**

  • Kaeng Kiew Wan Pak (Green Curry with Mix Veg):  Baby corn, Mangetout and Pepper in homemade Thai green curry sauce and fresh Thai herbs.
  • Kaeng Ped Butternut Squash (Red Curry): Butternut Squash and Chick Peas in homemade Thai red curry sauce and fresh Thai herbs.
  • Kaeng Choo Chee Aubergine: Grilled Aubergines and Topped with homemade Choo Chee Red Curry Sauce. (NEW)

 Stir Fried

  • Pad Medmamuang: Water Chestnuts, Baby Corn, Green Bean and Cashew Nuts wok fried with Soy sauce and Chestnut Mushroom. (NEW)
  • Pad Pak Kom: Spinach stir fried with garlic, chili and soy bean sauce.
  • Pad Pak Ruam-mit: Stir fried mix vegetable in oyster sauce.
  • Steak Tofu with Shitake Mushroom: Pan Fry Tofu and Topped with Shitake Mushroom, Ginger and Soy sauce. (NEW)

Rice/Noodle

  • Pad Thai Pak Noodle: Fried rice noodles with tofu, bean sprouts, eggs and tamarind sauce
  • Kao Pad Gratium: Stir Fried Rice Garlic with egg and Spring onion. (NEW)

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