Pad Thai Nai Waen Pinklao 15

Small rice noodles stir-fried with tamarind sauce, egg, preserved radish, peanuts, and bean sprouts. A mellow sweet and sour taste with chewy noodles. A popular Thai dish.

Authentic Pad Thai topped with fresh, bouncy shrimp, enhancing the seafood flavor and texture.

Pad Thai served with generous pieces of crispy pork, with crispy skin and tender meat, perfectly contrasting the chewy texture of the Pad Thai noodles.

Thick rice noodles stir-fried with black soy sauce, egg, and Chinese broccoli. Stir-fried over high heat until fragrant with a wok aroma. Perfectly savory and slightly sweet.

Fragrant stir-fried thick rice noodles with crispy pork, fried to a golden crisp. Adds a crunchy texture to every bite.

Pad See Ew made with fresh shrimp instead of regular meat, offering a sweet flavor from the shrimp that complements the soy sauce.

Also known as 'Khanom Pak Kad', made from flour mixed with radish, steamed, diced, and stir-fried with bean sprouts, chives, and egg. Crispy outside, soft inside.

Crispy battered mussels, fried to a golden yellow, crispy outside and soft inside. Served on stir-fried bean sprouts, with a chili dipping sauce.

Fried mussels packed with a mix of seafood such as shrimp, squid, and mussels. Crispy and delicious batter, a full bite.

A special dish combining the deliciousness of fresh, bouncy shrimp and crispy pork in one plate (likely Pad Thai or Pad See Ew).