wk 50 (10. – 14.12.2018)
A) TOM YUM KAI NAM KUN UDON (L, G)
Spicy thai soup with chicken, udon noodle, cherry tomato, mushroom, onion, galangal, lime leaf and chili paste.
B) NUEA PHAD PRIK KAENG (L, G)
Wok-fried beef with eggplant, zucchini and basil in a spicy red curry sauce.
C) TAU HU YANG BARBEQUE (L, G) (VEGAN)
Grilled tofu-veggie skewers with house BBQ-peanut sauce, sesame seeds and coriander.
D) UDONG PHAD SI IU KAI (L)
Wok fried udon noodles with chicken, fresh veggies, chili, crispy onion and lime.
E) KAENG MASSAMAN KAI (L, G)
Coconut creamy massaman curry with chicken, sweet potato and roasted peanut.
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.