Khao Man Gai Hai Lam Jao Gao (Go In)

Thai style stir-fried rice noodles with seafood (shrimp, squid). Flavored with tamarind pulp, fish sauce, and palm sugar. Served with crushed peanuts, bean sprouts, and lime.

A larger portion of the seafood Pad Thai.

Pad Thai served with fresh shrimp. A classic balance of sweet, sour, and savory flavors.

A larger portion of the fresh shrimp Pad Thai.

Regular Pad Thai, typically with dried shrimp, tofu, and egg. Contains no fresh meat toppings.

A larger portion of the regular Pad Thai.

Pad Thai made with glass noodles (mung bean noodles) instead of rice noodles, served with seafood. Chewier texture.

Regular Pad Thai made with glass noodles.

Glass noodle Pad Thai served with fresh shrimp.

Crispy fried pancake with seafood (mussels or oysters). Fried with egg and bean sprouts, served with chili sauce.

A larger portion of the seafood fried pancake.

Standard crispy fried mussel pancake with egg and bean sprouts.

A larger portion of the standard fried mussel pancake.

Stir-fried radish cake (turnip cake) with seafood. The cakes are soft inside and crispy outside, stir-fried with egg, bean sprouts, and chives.

Standard stir-fried radish cake with egg and vegetables.

Stir-fried wide rice noodles with seafood, egg, and kale in sweet dark soy sauce. savory with a hint of sweetness and wok aroma.

A combination plate of seafood Pad Thai and crispy fried mussels.

Bitter gourd soup slow-cooked with pork ribs. The broth is clear and savory with a distinct bitter note from the gourd, balanced by the sweetness of the pork.

Winter melon soup slow-cooked with pork ribs and pickled cabbage. A mild, clear, and soothing soup.

Radish (daikon) soup slow-cooked with pork ribs. The radish becomes very tender and absorbs the savory broth.

Sweet pork. Pork belly or meat cooked with palm sugar and fish sauce until caramelized and tender.

Thai-style omelet, crispy on the edges and fluffy inside. Usually served with chili sauce.

Thai omelet stuffed with minced pork.

Spicy and sour soup flavored with lemongrass, galangal, kaffir lime leaves, and chili.

Stir-fried meat with holy basil, garlic, and fresh chili. A very popular Thai street food dish with a spicy kick.

Stir-fry with red curry paste and ginger (often without coconut milk). Dry, spicy, and aromatic with kaffir lime leaves.

Deep-fried pork with garlic and pepper sauce. Savory and garlicky.

Stir-fried Chinese kale (gai lan) with oyster sauce, garlic, and chili.

Stir-fried morning glory (water spinach) with salted pork, soybean paste, garlic, and chili.

Stir-fried water mimosa with oyster sauce and garlic. Crunchy texture.

Stewed pork leg and hard-boiled egg in five-spice soy broth. Tender and flavorful.

Spicy glass noodle salad with lime juice, fish sauce, chili, minced pork, and seafood.

Stir-fried glass noodles with mixed vegetables and meats (Eight Immortals stir-fry).

Heineken Beer.

Singha Beer. A premium Thai lager.

Leo Beer. A popular Thai lager known for its smooth taste.

Chang Beer. A classic Thai lager.

SangSom. A popular Thai rum made from sugarcane.

Regency. A Thai brandy.