Rad Na Bang Khun Non

Fresh squid stir-fried with a rich salted egg sauce, poured over hot steamed rice. A salty, creamy, and rich flavor from the salted egg yolk with a hint of spice. The squid is perfectly chewy.

Meat stir-fried with fresh bell peppers, onions, and spring onions. A spicy and mellow salty flavor, fragrant with fresh chilies. Served with steamed rice.

Meat stir-fried with red curry paste and long beans. An intense flavor, fragrant with curry paste and Thai herbs. Spicy with a salty aftertaste. Served with steamed rice.

Coconut milk curry with green curry paste, eggplant, and meat. A sweet, creamy, salty, and slightly spicy flavor. Fragrant with herbs and coconut milk. Can be enjoyed with steamed rice or Khanom Jeen (fermented rice noodles).

Fried fish or fish pieces stir-fried with holy basil leaves, chilies, and garlic. A intensely spicy and flavorful dish, fragrant with holy basil. A popular quick meal.

Crispy fresh Chinese broccoli stir-fried with salted fish and fresh chilies. The salty flavor from the salted fish contrasts with the sweet crispiness of the vegetables. Fragrant wok aroma. Served with hot steamed rice.

Steamed rice stir-fried with egg and Kun Chiang (sweet Chinese pork sausage). A mellow flavor, slightly sweet from the Kun Chiang. Suitable for all ages. Served with cucumber and lime.

Glass noodles boiled with napa cabbage, water spinach, egg, and meat in broth (or dry stir-fried). Served with a delicious Suki dipping sauce made from fermented tofu, with sour, sweet, and spicy flavors.

Crispy fried noodles stir-fried with dark soy sauce, egg, and Chinese broccoli. A mellow sweet and salty flavor, with a unique crispy texture from the noodles.

Noodles topped with a thick, seasoned sauce, served with Chinese broccoli and fried fish. A mellow, sweet, salty, and creamy flavor. Best enjoyed hot, seasoned further with chili vinegar.