Suda - Thai & Vegetarian Restaurant

Deep-fried chicken wings with a crispy golden skin. Savory and juicy, seasoned lightly without chili heat. Great for sharing.

Fried chicken wings tossed in a rich Penang curry sauce. The sauce is thick, salty-sweet, and aromatic with kaffir lime and coconut notes.

Grilled marinated chicken strips on skewers, infused with turmeric and spices. Served with a creamy, nutty, and slightly sweet peanut dipping sauce.

Crispy deep-fried rolls filled with vegetables or a Massaman curry filling. Served with a sweet chili dipping sauce.

Fresh shrimp coated in a light, airy batter and deep-fried. Crispy on the outside and tender on the inside.

Japanese-style dumplings filled with vegetables. Fried until the skin is bubbly and crisp.

Bite-sized pieces of breaded chicken breast, deep-fried to a golden brown. Mild and kid-friendly.

Sliced rings of onion dipped in batter and fried. Sweet onion flavor encased in a crunchy coating.

Classic deep-fried potato fries, salted and served with a side of sauce.

A world-famous Thai soup with a spicy and sour broth. Made with chicken, lemongrass, galangal, kaffir lime leaves, and chili. Aromatic and invigorating.

The classic version of Tom Yum soup featuring prawns. The clear or creamy broth bursts with the flavors of fresh herbs, lime juice, and roasted chili paste.

A rich and comforting soup made with coconut milk and chicken. Flavored with galangal and lemongrass, offering a balance of creamy sweetness and mild sourness.

A gentle, non-spicy broth with soft tofu, minced chicken, and vegetables. Light and soothing.

Rice noodles served in a hot, clear savory broth with vegetables and your choice of meat.

Instant-style noodles in a creamy yellow Tom Yum broth. Spicy, sour, and very savory.

Thai Suki soup featuring glass noodles, vegetables, and egg in a unique broth, served with a spicy fermented tofu sauce.

Known as 'Som Tum Thai', this salad mixes crunchy shredded green papaya with a dressing of lime, fish sauce, palm sugar, and chilies. Topped with roasted peanuts.

Northeastern style papaya salad (Som Tum Pla Ra). Features a strong, savory flavor from fermented fish sauce. Intense, salty, and spicy.

Classic Thai papaya salad topped with fresh blanched shrimp. The sweet seafood complements the spicy and sour dressing.

Papaya salad tossed with salted duck egg. The creamy yolk and salty white add richness to the crisp salad.

Papaya salad served with slices of 'Moo Yor', a smooth and savory Thai pork sausage.

A staple Thai street food dish. Minced meat stir-fried with garlic, chili, and fragrant holy basil. Spicy, savory, and aromatic.

Stir-fried meat with roasted cashew nuts, dried chilies, onions, and bell peppers in a sweet roasted chili jam sauce.

Fresh ginger strips stir-fried with meat, wood ear mushrooms, and onions. Aromatic and warming with a mild ginger heat.

Meat marinated in garlic and white pepper, stir-fried until fragrant. Savory and garlicky, served with rice.

Thai style sweet and sour stir-fry with pineapple, tomatoes, onions, and cucumber. The sauce is tangy and sweet.

Stir-fry with a rich sauce made from salted egg yolks. Creamy, salty, and savory, coating the squid or shrimp.

Large shrimp stir-fried with crushed black peppercorns, onions, and peppers. Spicy, fragrant, and bold.

Succulent shrimp stir-fried with plenty of garlic and pepper. Simple yet intensely flavorful.

Deep-fried shrimp tossed in a sticky tamarind sauce. The flavor is a perfect balance of sweet, sour, and savory.

Fresh baby cabbage stir-fried quickly with garlic and oyster sauce to retain its crunch.

Stir-fried vegetable dish seasoned with oyster sauce and garlic. (Note: Menu description says 'Kale' but title is 'Cabbage').

A 'dry' curry dish where red curry paste is stir-fried with meat and green beans, rather than simmered in coconut milk. Intense and spicy.

A medley of seasonal vegetables stir-fried with garlic and oyster sauce.

Pieces of mackerel stir-fried with herbs and fresh chili. A pungent, spicy, and savory fish dish.

Clams stir-fried with Thai roasted chili paste (Nam Prik Pao) and sweet basil. The sauce is sweet, savory, and mildly spicy.

Pad Pak Boong. Hollow-stemmed water spinach stir-fried on high heat with soybean paste, garlic, and chili. Crunchy and savory.

Thai Kale (Kana) stir-fried with garlic and chili. The stems are crunchy and the leaves tender.

Thailand's most famous noodle dish. Rice noodles stir-fried with tamarind sauce, egg, bean sprouts, and peanuts. Sweet, sour, and savory.

Wide rice noodles topped with a thick, savory gravy made from stock and tapioca starch, with vegetables and meat.

Yum Woon Sen. A spicy salad made with transparent glass noodles, seafood, lime juice, and chilies. Light, tart, and spicy.

Wide rice noodles stir-fried in dark soy sauce with egg and kale. The flavor is savory with a hint of sweetness and charcoal aroma.

Wheat-based yellow noodles stir-fried with vegetables and meat, seasoned with soy sauce.

Spicy stir-fried wide noodles with basil, chili, and garlic. A bold and fiery dish.

Pla Kapong Neung Manao. Whole seabass steamed in a broth of lime juice, garlic, and chilies. Tart, spicy, and very fresh.

Deep-fried fish fillets topped with a colorful sweet and sour sauce containing pineapple and vegetables.

Fish fillets stir-fried with a pungent black pepper sauce, onions, and bell peppers.

Stir-fried fish with fresh ginger strips and mushrooms. Aromatic and mild.

Fried fish fillets tossed with crispy garlic and pepper sauce. Savory and aromatic.

A spicy curry made with dried red chilies, coconut milk, bamboo shoots, and basil. Rich and aromatic.

Sweet and spicy curry made with fresh green chilies, coconut milk, Thai eggplant, and sweet basil.

A mild, thick curry with Persian influence. Contains potatoes, onions, peanuts, and spices like cinnamon and cardamom.

Northern Thai curry noodle soup. Egg noodles in a rich coconut curry broth, topped with crispy fried noodles, pickled mustard greens, and lime.

A thicker, richer red curry with a sweet and salty flavor profile, often topped with sliced kaffir lime leaves.

A mild curry made with turmeric and curry powder, giving it a bright yellow color. Often contains potatoes and onions.

Seafood curry steamed inside a young coconut. The curry is thick like a custard (Hor Mok) and infused with coconut flavor.

Fragrant Thai Jasmine rice, steamed until fluffy.

Khao Pad. Jasmine rice stir-fried with egg, onions, and meat. Served with a slice of lime.

Rice stir-fried with curry powder and meat, offering a mild spice flavor.

Fried rice with pineapple chunks, cashew nuts, raisins, and curry powder. Sweet, savory, and aromatic.

Fried rice seasoned with Tom Yum paste and herbs. Spicy, sour, and full of flavor.

Fried rice infused with green curry paste. Fragrant with basil and green chilies.