Ban Thai Restaurant

A spicy Thai salad featuring blanched shrimp tossed with lemongrass, lime leaves, chili paste, and lime juice. It has a bold, zesty flavor profile combining spicy, sour, and savory notes. Typically enjoyed as an appetizer or side dish.

A refreshing spicy salad made with white jelly mushrooms (snow fungus). The mushrooms have a unique crunchy yet gelatinous texture, dressed in a sour and spicy lime-chili dressing with herbs.

Mixed seafood salad (Yum Talay) with squid, shrimp, and mussels tossed in a spicy lime dressing. Fresh, tangy, and packed with the flavors of the ocean and Thai herbs.

Som Tum, the famous Thai salad made from shredded unripe green papaya pounded with chili, garlic, lime, and fish sauce. Crunchy texture with a vibrant balance of sweet, sour, spicy, and salty flavors.

A salad featuring fermented sour pork sausage (Naem). The sausage adds a distinct tangy savory taste, tossed with ginger, peanuts, chilies, and lime for a complex flavor profile.

A textural salad made with dried fish maw (stomach) that is fried until crispy, then tossed with crunchy cashew nuts and a spicy dressing. Savory, nutty, and crispy.

Larb Gai, a classic Isan (Northeastern Thai) dish made of minced chicken seasoned with lime juice, fish sauce, chili flakes, and toasted rice powder. Aromatic with mint and cilantro, savory and spicy.

Grilled beef sliced and tossed with cucumbers, tomatoes, and a spicy lime dressing. The beef is savory and tender, contrasting with the fresh vegetables and zesty sauce.

Nam Tok Neua, a spicy grilled beef salad similar to Larb but with sliced meat. Seasoned with toasted rice powder, dried chili, lime, and herbs. 'Nam Tok' means waterfall, referring to the juicy meat.

Thai-style omelet (Khai Jiao) mixed with savory minced pork. Deep-fried to be crispy on the edges and fluffy inside. A comforting dish often eaten with rice.

Thai stuffed omelet. A thin egg crepe wrapped around a filling of stir-fried minced pork and vegetables seasoned with ketchup or tomato sauce. Sweet and savory.

Glass noodles (vermicelli) stir-fried with egg, pork, and vegetables. A light, savory dish with a slightly chewy texture from the noodles.

Thai Green Curry, known for its sweet and spicy flavor profile derived from green chilies and coconut milk. Cooked with eggplants and basil. Creamy and aromatic.

Thai Red Curry made with dried red chilies, coconut milk, and bamboo shoots. Savory and moderately spicy with a rich depth of flavor.

A variation of red curry featuring springy fish balls and bamboo shoots. The fish balls absorb the spicy and creamy curry sauce.

Jungle Curry (Kaeng Pa). Unlike other curries, it does not use coconut milk, resulting in a thinner, clearer broth that is significantly spicier and more herbal.

Thai Yellow Curry, rich with turmeric and spices. It is milder and creamier than green or red curry, served with tender chicken drumsticks.

Massaman Curry, a rich and relatively mild curry influenced by Persian cuisine. It features warm spices like cinnamon and cardamom, peanuts, and potatoes, with tender stewed beef.

The world-famous Thai hot and sour prawn soup. Flavorful broth with lemongrass, galangal, kaffir lime leaves, fresh chilies, and lime juice.

A silky coconut milk soup with chicken and galangal. Creamy, slightly sour, and aromatic, it is less spicy than Tom Yum and very comforting.

A clear, mild soup seasoned with fish sauce (nam pla), containing tofu and pork meatballs. Gentle on the stomach.

Clear glass noodle soup with pork meatballs and vegetables. Light and savory broth.

Gaolao, a Thai soup that is essentially a noodle soup dish without the noodles. Contains beef balls, beef slices, and bean sprouts in a rich, savory broth.

Thai-style rice soup (Khao Tom) with shrimp. Similar to a savory porridge, flavored with garlic, ginger, and herbs.

Classic Thai fried rice with shrimp and pork. Savory, fluffy rice stir-fried with egg, onions, and tomatoes.

Pineapple fried rice. A sweet and savory dish featuring chunks of pineapple, often with curry powder, cashew nuts, and raisins.

Pad Kra Pao, one of the most popular Thai street foods. Spicy stir-fried minced pork with holy basil, chilies, and garlic. Served over rice with a fried egg.

Pad Thai, the famous stir-fried rice noodle dish. Flavored with tamarind pulp, fish sauce, palm sugar, and peanuts, creating a balance of sweet, sour, and salty.

Pad See Ew, stir-fried wide rice noodles with pork, egg, and Chinese kale (gai lan) in a sweet dark soy sauce. Smoky and savory.

Rad Na, wide rice noodles covered in a thick, savory gravy with chicken and vegetables. A comforting dish with a gentle flavor.

A clear noodle soup featuring springy beef meatballs and rice noodles in a savory beef broth.

Egg noodle soup with roasted red pork (Moo Daeng). The noodles are springy and yellow, served in a clear broth.

French white wine from Bordeaux. Dry and crisp.

Thai wine produced in the Hua Hin hills. Crafted to pair well with spicy Thai cuisine.

Chilean white wine. Fresh and fruity.

Spanish red wine from Rioja. Smooth with notes of red berries.

Argentinian Malbec. Full-bodied with dark fruit flavors.

Australian wine. Approachable and easy drinking.

South African white wine. Crisp and refreshing.

Blended Scotch whisky known for its peaty flavor and smooth finish.

Thailand's first domestically produced spirit, often called a whisky but technically a spiced rum made from molasses and rice. Distinct herbal aroma.

Famous blended Scotch whisky.

Mixers for drinks.

Thai jasmine rice shochu (distilled spirit). Floral and aromatic.

Japanese sweet potato shochu. Rich and savory.

Japanese barley shochu aged in oak barrels. Smooth, amber-colored, and whisky-like.

Japanese brown sugar shochu from Amami Oshima. Mild, slightly sweet, and aromatic.