Kung Tiao Khae (Kuay Tiao Luk Chin Khae Yen Ta Fo)

A unique pink noodle soup seasoned with fermented bean curd sauce. Sweet and sour, mellow flavor, combined with spicy Tom Yum ingredients. Served with fish balls and water spinach.

Sukhothai-style Tom Yum Noodles. Sweet, sour, and salty flavors, balanced with sliced long beans and crushed roasted peanuts. Usually served with red pork or minced pork and crispy pork cracklings.

Original basil stir-fry using dried chilies for a fragrant and intensely spicy flavor. Stir-fried with basil leaves and meat until perfectly dry.

Meat fried with garlic and pepper until fragrant. Savory and mellow flavor, with the aroma of fried garlic.

Crisp fresh kale stir-fried over high heat with oyster sauce. Lightly seasoned with chili and garlic for aroma. Enjoy with hot jasmine rice.

Rice stir-fried with egg and meat. Seasoned to be mellow. Usually includes vegetables like onions and tomatoes. Squeeze lime before eating to enhance flavor.

Fried rice mixed with delicious dried shrimp chili paste. Spicy, salty, and fragrant with dried shrimp. A rare and unique dish.

Crispy and fluffy omelet filled with minced pork stir-fried with dried shrimp chili paste. Rich, savory flavor, fragrant. Enjoy with hot jasmine rice.

Meat stir-fried with red curry paste and long beans. Spicy flavor, fragrant with herbs and kaffir lime leaves.

Salted egg sauce stir-fry. Salty, creamy, slightly sweet. The sauce coats the meat, giving a creamy and rich texture.

Meat stir-fried with fresh chilies, garlic, and salt. No sauce. Dry, salty, and spicy flavor with a wok aroma.

A Thai dipping sauce made from finely pounded dried shrimp. Seasoned spicy, salty, and sweet. Used to mix with rice or eaten with fresh vegetables.

Cooked Jasmine Rice

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Egg fried in hot oil. Runny or firm yolk as preferred.

Boiled Egg

Beaten eggs fried in oil until fluffy and golden.

Eggs stirred in a pan until just cooked. Soft and creamy texture.