wk 29 (16. – 20.07.2018)
A) TOM KHA KAI (L, G)
Traditional thai soup with coconut milk and chicken, lemon grass, lime leaf and galangal.
B) KAENG PHET KAI YANG (L, G)
Grilled chicken wok fried with red curry paste, zucchini, eggplant and lime leaf.
C) PANAENG TAU HU (L, G) (VEGAN)
House made tofu with panang sauce, sweet potato, zucchini and green bean.
D) PHAD KHI MAO KAI (L)
Wok fried rice noodles with chicken, fresh veggies, chili, crispy onion and lime.
E) NUEA PHAD TAK RAI (L, G)
Wok fried beef with lemon grass and fresh veggies in fish sauce.
F) 3 SMALL DISHES (B, C, E)
All dishes 10€
1. TOM KHA KAI (L, G)
Traditional thai soup with chicken and coconut milk, herbs, lemon grass, lime leaves and galangal.
2. KAENG PHED MOO
Red curry with coconut milk and pork, eggplant, zucchini, bamboo shoots and thai basil.
3. KAENG KIEW WAN KAI
Green curry with coconut milk and chicken, eggplant, zucchini, bamboo shoots and thai basil.
4. TAU HU PHAD MED MA-MUANG
Wok fried tofu with cashew nuts, bell pepper, spring onion and shrimp paste in sweet soy-, oyster- and fish sauce.
5. PHAD SI IU KAI
Wok fried rice noodles and chicken, pak choi, broccoli, cabbage and mung sprouts in soy-, oyster- and fish sauce. Served with crispy onion and lime.