Menu for Sweet Basil Thai Cuisine

Small Plates (Gahp Glaem)‌

6.00 Crispy Vegetable Rolls (Paupia)

6.00 Fresh Roll of Vermicelli, Tofu, and Vegetables (Paupia Yuan)

6.00 Pan-Fried Indian Bread with Tomatoes, Eggplant, Bell Peppers, and Basil Topped with Green Curry (Keow Wan Roti)

7.00 Athai Spiced Corn Cakes Served with a Sweet Cucumber Relish (Kao Pode Tod)

7.00 Deep-Fried Turnip Cake Sauteed with Egg, Bean Sprouts, and Chives Served with Sriracha (Kanom Pak Gard)

7.00 Pan-Fried Dumplings of Shrimp and Pork Served with a Thai Ginger Soy (Kieow Tod)

7.00 Agolden-Fried Calamari Served with Sauteed Vegetables and Sriracha (Plamuk Tod)

7.00 6 Skewers, Mix and Match: Chicken, Pork, Eggplant, or Mushroom Served with Peanut Sauce (Satay) Options: Eggplant,, Mushroom

7.00 Acrispy Prawn Spring Rolls (Goong Gra Bog)

Soup & Salad‌

Coconut and Galangal Soup with Chicken, Mushrooms, and Lemongrass* (Thom Kha Gai) . Options: Cup (4.00) , Pot (8.00)

Thai Hot and Sour Lemongrass Soup with Prawns* (Thom Yum Goong) Cup 4./Pot 8. Options: Cup (4.00) , Pot (8.00)

7.00 Green Papaya, String Beans, Cherry Tomatoes, and Nuts Tossed in Sweet Garlic Lime Dressing * (Somtum)

7.50 Agrilled Eggplant Salad with Minced Chicken and Prawns Topped with Lime and Coconut Dressing (Yum Makuer Yao)

7.50 Asalad of Minced Chicken, Nuts, Roasted Rice, Dried Chili Flakes, and Fresh Herbs * (Larb Gai)

8.00 Grilled Skirt Steak Salad with Fresh Herbs, Roasted Rice, Chili, and Fresh Lime Juice * (Yum Neur)

9.00 Charcoal Grilled Prawns, Calamari, and Scallops with Salad of Mint and Fresh Lime * (Yum Talay)

Rice & Noodles‌

10.00 Thai-Style Fried Rice with Choice of Chicken, Beef or Pork (Kao Pad) Options: Chicken, Beef, Pork, . Sub prawns (+2.00)

12.00 Pineapple Fried Rice with Prawns and Cashews (Kao Pad Sapparot)

10.00 Apan-Fried Wide Rice Noodles with Pork, Chinese Broccoli, and Egg in a Black Bean Sauce (Pad Se Ew)

10.00 Afresh Rice Stick Noodles Stir-Fried with Prawns, Tofu, Egg, Bean Sprouts and Chives (Pad Thai)

11.00 Awok-Fried Egg Noodles with Prawns, Calamari, and Ground Peanuts (Bamee Talay)

10.00 Sliced Chicken Stir-Fried with Wide Rice Noodles, Scallions, Peanuts and Radish (Sen Yai Gai Kua)

10.00 Spicy Wide Rice Noodles and Julienned Chicken Stir-Fried with Basil, Garlic and Chili (Pad Ke Mao)

Main Plates (Gahp Kao)‌

Meat & Poultry

10.00 Minced Chicken Wok-Fried with Basil, Garlic, and Fresh Chili (Gai Gra Prow)

10.00 Sliced Chicken Stir-Fried with Zucchini, Scallion, and Cashews (Gai Hin Mapan)

10.00 Acrispy Sliced Chicken and String Beans Wok-Fried with a Sweet Kaffir Pik-Khing Chili Sauce (Gai Pik Khing)

11.00 Athai Honey-Glazed Barbeque Pork (Moo Yang)

10.00 Tender Pork, Kabocha Squash, and Basil in Tangy Red Curry (Kang Kua Moo)

11.00 Asizzling Stir-Fried Skirt Steak with Green Beans, Apple Eggplant, Lemongrass, Chili, and Basil (Drunken Beef)

12.00 Boneless Beef Short Ribs Braised in Panang Curry (Panang Neur)

12.00 Grilled Skirt Steak Served Over a Bed of Spinach Topped with Peanut Sauce (Pra Ram Neur)

11.00 Asavoury Roasted Duck, Cherry Tomatoes and Pineapple in Red Curry (Kang Bpet)

11.00 Sliced Duck Breast Stir-Fried with Lychee and Snap Peas in a Red Ginger Curry Sauce (Bpet Lychee)

Seafood‌

12.00 Lightly Battered Prawns Wok-Tossed in Spiced Tamarind Glaze with Crisped Shallots and Garlic (Goong Makahm)

12.00 Afiery Wok-Fried Tiger Prawns and Sweet Mango in a Basil-Chili Sauce (Goong Ma Muang)

13.00 Green Curry of Manila Clams, Prawns, and Scallops with Japanese Eggplant and Wild Ginger (Kieow Wan Talay)

12.00 Grilled Filet of Salmon Topped with Red Curry and Diced Vegetables (Pla Raad Kang)

12.00 Asauteed Garlic Pepper Prawns, Onions, and Mushrooms (Royal Prawns)

Vegetables‌

9.00 Wok-Fried Mixed Vegetables in a Garlic Ginger Soy Sauce (Pad Pak Ruammit)

9.00 Agolden Bean Cakes Stir-Fried with Onions, Scallions, and Cashews in Mild Roasted Chili Sauce (Pad Tofu)

10.00 Star Anise Braised Tofu, Shitake Mushrooms, Baby Bok Choy, and Glass Noodles Clay Pot (Chap Chye)

10.00 Asparagus and Bamboo Shoots Wok-Fried with Garlic, Fresh Chili, and Thai Black Bean Sauce (Pad Normai)

10.00 Charcoal Grilled Assorted Vegetables in Green Curry (Pak Raad Kang) Options: Tofu (+1.50)

9.00 Asauteed Eggplant, Tofu, Basil and Mushrooms in a Yellow Bean Sauce (Basil Eggplant)

9.00 Mild and Delightful Yellow Curry with Tofu, Potatoes and Onions (Kari Tofu) Options: Sub chicken (+1.00)

9.00 Agolden Bean Cakes Stir-Fried in Garlic, Basil, and Chili Wine Sauce (Drunken Tofu)

Sides and Rice‌

1.50 Jasmine Rice, Sticky Rice

2.00 Brown Rice

2.00 Peanut Sauce

2.00 Cucumber Relish

2.50 Thai Fried Egg

Kid's Corner‌

Chicken and Tofu Pad Thai

Wide Noodles with Chicken and Egg

Tofu and Vegetables Fried Rice

Grilled Chicken with Sticky Rice