wk 21 (21. – 25.05.2018)
A) TOM GYD TAU HU (L, G) (VEGAN)
Mild vegetable soup with tofu, shitake mushrooms, vegetable, garlic, coriander and leek.
B) KA NOM CHEEN KAENG KIEW WAN KAI (L, G)
Steamed rice noodle in spicy green curry broth, chicken, fresh vegetables and mint.
C) TAU HU YANG SATAY (L, G) (VEGAN)
Grilled tofu-vegetable skewers with coriander, leek, sesame seeds in peanut satay coconut sauce.
D) PHAD SI IU KAI (L)
Wok fried rice noodles with chicken, fresh veggies, mung sprouts. Served with crispy onion and lime.
E) MOO PHAD KRATHIAM PRIK THAI (L, G)
Wok fried pork and veggies with garlic and white pepper.
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.