KHONKAEN UDON THAI

Fried crispy spring rolls, filled with chicken and vegetables. Served hot, often accompanied by lettuce leaves and mint for wrapping.

Golden fried rolls filled with shrimp. The texture is crispy on the outside and tender on the inside.

Small fried dumplings filled with minced chicken. Crispy and tasty, perfect for starting the meal.

Breaded and fried chicken pieces until golden brown. Very crispy texture.

Fried patties made from fish paste mixed with red curry paste and long beans. Firm and elastic texture with a spicy taste.

Fresh rolls (not fried) wrapped in rice paper, containing vermicelli, crunchy vegetables, and meat or seafood. Light and refreshing.

Chicken skewers marinated in turmeric and coconut milk, grilled. Usually served with a creamy peanut sauce.

Traditional Thai sausage, often fermented and rich in herbs and spices like lemongrass and garlic. Unique and pronounced taste.

Famous Thai salad (Som Tum) made from shredded green papaya, chili, garlic, and lime. Intense flavor combining sour, spicy, and sweet. Very crunchy texture.

More robust traditional version of papaya salad, seasoned with 'Pla Ra' (fermented fish sauce). Very strong umami and salty taste.

Warm minced meat salad (Larb), seasoned with fresh herbs, lemongrass, lime juice, and chili. Aromatic and light.

Beef version of Larb, mixing cooked minced meat, aromatic herbs, and a tangy and spicy seasoning.

Spicy Thai salad (Pla Goong) with shrimp, lots of lemongrass, mint, and a spicy lime dressing.

Grilled beef slices mixed with lemongrass, herbs, and a spicy Thai vinaigrette.

Mix of seafood (shrimp, squid, mussels) seasoned with lemongrass, lime, and fresh chili.

Fresh and fruity salad combining the sweetness of pineapple, savory shrimp, and the crunch of cashew nuts.

Famous Tom Yum soup with chicken. Clear, sour, and spicy broth, flavored with lemongrass, galangal, and kaffir lime leaves.

Classic version of Tom Yum with shrimp (Tom Yum Goong). Perfect balance of spices, lime acidity, and herb flavor.

Tom Yum soup with a mix of seafood. Broth rich in marine flavors and Thai aromatics.

Tom Kha soup, mild and creamy thanks to coconut milk, flavored with galangal (a ginger-like root). Less spicy than Tom Yum.

Creamy soup with coconut milk and galangal served with shrimp. A comforting dish with sweet and lemony notes.

Meal soup combining thin rice noodles and shrimp in a broth flavored with lemongrass.

Clear and light broth served with ravioli (wontons) filled with chicken. Mild and simple.

National Thai dish. Rice noodles stir-fried in a wok with a sweet and sour tamarind sauce, eggs, crushed peanuts, and bean sprouts.

Wide, flat rice noodles stir-fried in black and light soy sauce, with vegetables (often Chinese broccoli) and egg. Rich and slightly caramelized flavor.

Salad of warm rice vermicelli, raw vegetables, fresh herbs, stir-fried meat, and crispy spring rolls, all drizzled with nuoc-mâm sauce.

Pork knuckle slow-cooked in a mild spice broth (cinnamon, star anise) until very tender. Served with rice, a hard-boiled egg, and a spicy sauce to cut through the richness.

Large prawns fried or stir-fried coated in a sweet and sour, syrupy tamarind sauce, often garnished with fried shallots.

Prawns cooked in a rich and creamy yellow curry and coconut milk sauce, with vegetables and mild spices.

Whole grilled fish, served with Thai aromatic herbs, thin noodles, and fresh vegetables. A healthy and fragrant dish.

Steamed sea bream served in a hot, very lemony, garlicky, and spicy broth. Fresh and tangy taste.

Steamed fish with a savory soy sauce, julienned fresh ginger, and green onions. Mild and comforting flavor.

Sea bream fried until crispy, topped with a sweet and spicy chili sauce.

Steamed Thai jasmine rice, fragrant and fluffy.

Traditional sticky rice from Northern Thailand, served in a small basket. Eaten with fingers.

Mix of seasonal vegetables quickly stir-fried in a wok with garlic and soy or oyster sauce to keep them crisp.

Egg noodles stir-fried in a wok with vegetables and your choice of meat.

Jasmine rice stir-fried in a wok with eggs, onions, vegetables, and meat.

Classic chicken fried rice, simple and tasty.

Fried breaded chicken served with white rice, often with a sweet and sour sauce.

Festive fried rice with pineapple chunks, shrimp, raisins, and cashew nuts, sometimes served in half a pineapple.

Tender beef cubes stir-fried, served with red rice (tomato rice) and a fried egg. Accompanied by a lemon-pepper sauce.

Meat stir-fried in a wok with plenty of caramelized onions and a savory sauce.

The famous 'Pad Kra Pao'. Minced or diced meat stir-fried with holy Thai basil, garlic, and chili. Very aromatic.

Colorful stir-fry with vegetables (peppers, pineapple, onions) in a sweet and sour red sauce.

Diced meat stir-fried with crunchy cashew nuts, vegetables, and a savory, slightly sweet sauce.

Fluffy and golden Thai omelette (Kai Jeow), filled with minced chicken.

Curry based on fresh green chilies, coconut milk, Thai eggplants, and basil. Generally quite spicy and aromatic.

Curry based on dried red chilies and coconut milk. Rich, creamy, and moderately spicy.

Vegetarian version of crispy spring rolls, filled only with vegetables.

Golden fried tofu cubes, crispy outside and soft inside.

Vegetarian fresh rolls with vermicelli and crunchy vegetables in a rice paper wrapper.

Spicy green papaya salad without animal ingredients.

Vegetarian Tom Yum soup with tofu and mushrooms, flavored with lemongrass.

Vegetarian Tom Kha soup with coconut milk and tofu.

Large bowl of rice vermicelli with vegetarian spring rolls, tofu, and plenty of raw vegetables.

Noodles simply stir-fried with a mix of vegetables.

Various vegetables stir-fried in a wok.

Classic Pad Thai but with tofu instead of meat.

Pad Thai with a variety of vegetables.

Wide noodles stir-fried with soy sauce and vegetables.

Wok-fried rice with small vegetables.

Tofu stir-fried with spicy Thai basil and garlic.

Tofu and vegetables coated in a sweet and sour sauce.

Vegetarian green curry with tofu.

Vegetarian red curry with tofu.

Creamy flan made with eggs and coconut milk. Smooth texture and exotic taste.

The famous 'Mango Sticky Rice'. Sweet sticky rice topped with creamy coconut milk and served with fresh mango slices.

Hot dessert made of tapioca pearls and banana pieces cooked in sweet coconut milk.

Steamed sticky rice balls, filled with sweet yellow bean paste and sprinkled with grated coconut. Served hot.

Fresh pineapple slices.

Ripe and sweet mango slices.

Soft confectionery with sesame seeds and peanuts, typical of Asian restaurants.

Selection of ice creams, often served in their original fruit (coconut, orange) or as a coated dome (mystery).