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 Entrees
 

CHOICES:    Vegetable/Tofu              7.00       
                   Chicken, Pork, or Beef    7.00
                   Shrimp or Squid              8.50       
                   Seafood                        10.50

  Entrees:     Served with steamed rice

L-1   ‘PAD KA-PROW       
Freshly ground chili, bell peppers, onions, and basil leaves.

L-2   ‘PAD KING SOD       
Freshly ground chili, shredded ginger, shitake mushroom, onions,
bell peppers, and yellow soybean.

L-3    SWEET AND SOUR   
Tomatoes, cucumber, onions, mushrooms, bell peppers and pineapple with special sweet and sour sauce.

L-4    VEGETABLES WITH CASHEW NUTS   
Mushrooms, bamboo shoots, broccoli, cashew nuts, baby corn, onions, and bell peppers.

L-5    GARLIC AND PEPPER   
Steamed broccoli and fresh lettuce, topped with garlic and black pepper.


 

L-6    VEGETABLE COMBINATION
Stir-fried mixed vegetables with oyster sauce.

L-7     PRA RAM           
Steamed broccoli, fresh lettuce and your choice of meat topped with delightful peanut sauce.


       

L-8    BARBECUE CHICKEN   
Half game hen marinated in the chef’s delicate barbecue sauce, grilled to perfection.

L-9    LEMON CHICKEN   
Marinated chicken lightly deep fried and served on a base of fresh
lettuce and topped with sweet lime sauce.

L-10   ‘SPICY CHICKEN & SHRIMP WITH CRISPY BASIL             9.00
Ground chicken and shrimp stir-fried with bell peppers, onions and
Basil; topped with crispy basil.

L-11   THREE FLAVORS HALIBUT                                                9.00
Lightly deep-fried halibut served on a bed of pineapple, bell peppers
and cucumber; topped with spicy sweet and sour sauce and crispy
basil.

L-12    ‘JUMBO PRAWN WITH PANANG CURRY                           9.00
Grilled jumbo prawn, asparagus, green bean, and red peppers in
panang curry; topped with coconut milk.

L-13    ‘SALMON IN SPECIAL PANANG CURRY                            9.00
Lightly pan-fried and grilled salmon with asparagus and green beans; topped with panang curry sauce, red bell peppers, coconut milk, and kaffir lime leaves.



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