Menu of Menus - 2007 - (Page 30) B,L,D Breakfast, Lunch, Dinner • Average Entrée: $ under $8, $$ $8-$13, $$$ $14-21 , $$$$ $21 and up 615 F Street, Eureka • 707-445-4735 Monday – Friday, 11 am-9pm • Saturday, 12 am-9pm VISA AND MASTERCARD ACCEPTED APPETIZERS Spring Rolls Fresh Spring Rolls stuffed with prawns, chicken, lettuces, bean sprouts, carrots, cilantro, served with tamarind sauce. ENTREES (Chicken, Beef, Pork or Tofu) Pad Spicy String Bean Your choice of meat sautéed with string beans, tomatoes, garlic sauce and sweet basil. Satay Grilled chicken on skewers, marinated in Thai spices, served with peanut and cucumber salad. Pad Himaparn Your choice of meat sautéed in garlic sauce, crispy dry chili, cashew nuts, chestnuts, celery and onions. Angel Wings Fried boneless chicken wings stuffed with silver noodles, minced pork, black fungus, and served with sweet and sour sauce. Pad Ruam-mit Mix vegetables and tofu sautéed with broccoli in garlic and white soy sauce. SALADS Som Tum (Lao or Thai Style) Papaya salad mixed with dried shrimp (Thai style), tomatoes, garlic, chili, lemon and fish sauce. SEAFOOD Pla Tod Sam Ros Deep fried whole fish topped with spicy Thai paste, pineapple, onion, bell pepper, carrots, baby corn, bamboo shoots and mushrooms. Larb (chicken, beef, pork, or tofu) Mixed salad with lemon dressing, onion, chili, and rice powder. Pad Ta Lay Prawns, calamari and green mussels sautéed with Thai curry paste, pineapple, onion, bell pepper, carrots, baby corn, bamboo shoots and mushroom. THAI-STYLE BBQ Gai Yang Marinated barbeque chicken in Thai spices, herbs, pepper, served with sweet and sour sauce. RICE NOODLE SOUPS Rice Noodle Soup Rice noodles, sliced beef, meatballs, onions and cilantro. SOUPS Tom Yum Goong Spicy and sour prawns soup with mushroom, lemon grass, lemon leaves, onions, slices of tomatoes and Thai chili paste. Choice of chicken or vegetables with tofu. Roast Duck Soup Roasted duck with rice noodles, onions and cilantro. FRIED RICE Kao Pad Your choice of meat. Fried rice with egg, onions, vegetables and served with cucumbers. Prawns optional. Tom Ka Gai Chicken broiled in coconut milk soup with mushroom, lemongrass, lime leaf, onions, and Thai chili paste. Prawns optional. Special Pineapple Fried Rice Fried rice with shrimp, sausage, chicken, pork, pineapple, cashew nuts, eggs and served with cucumber. Po Tak Spicy and sour combination seafood soup with lemongrass, lemon leaves, onions, chili and mushroom. CURRIES (Chicken, Beef, Pork, Prawns or Vegetables with Tofu) FRIED NOODLE (Chicken, Pork, Beef, Prawns, Seafood or Vegetables with Tofu) Pad Thai Your choice of meat. Pan-fried noodles with ground peanuts, eggs, tofu and bean sprouts in tamarind sauce. Kang Ka Ree Your choice of meat in mild yellow curry with coconut milk, potatoes cubes, onions and carrots. Pad Noodles Kee Mao Your choice of meat. Stir-fried flat rice noodles with fresh chili, bell pepper, tomatoes, onions, basil and Sriracha hot chili sauce. Kang Dang Your choice of meat in medium spicy red curry with coconut milk, bamboo shoots, bell pepper, baby corn and sweet basil. Kang Kiew Warn Your choice of meat in medium spicy green curry with coconut milk, eggplant, string beans, bell pepper and basil. Assorted beverages, beer and wines including thai iced tea/coffee and singha. Basil is seasonal. 30 NORTH COAST JOURNAL • MENU OF MENUS 2007
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