Sawadi - Restaurant Thaï

A traditional shredded green papaya salad, pounded in a mortar with chili, garlic, and lime. It's a crunchy, very fresh dish that combines sour, salty, and spicy flavors. It often accompanies sticky rice or grilled meats.

A spicy Thai shrimp salad, seasoned with lemongrass, mint, and chili. The texture is fresh and light, with a perfect balance between lime acidity and spiciness.

A refreshing salad mixing the juicy sweetness of fresh pineapple and shrimp. Often seasoned with a sweet and sour or slightly spicy sauce typical of Thai cuisine.

Spicy squid salad prepared with fresh lemongrass, herbs, and a lime dressing. The squid pieces are tender and absorb the vibrant aromas of the herbs.

A mix of seafood (shrimp, squid, mussels) served as a spicy salad with lemongrass and Thai herbs. A dish rich in marine flavors, enhanced by chili and lime acidity.

Thinly sliced grilled beef mixed with fresh herbs, cucumber, and a spicy lime dressing. The meat is tender and the salad offers an explosion of fresh and spicy flavors.

Marinated and grilled beef entrecôte, served thinly sliced with a traditional 'Nam Jim Jaew' sauce made from tamarind and dried chili. The meat is juicy and flavorful, a beloved classic.

A salad made of chicken pieces, red onions, coriander, and mint, seasoned with a lemony and spicy dressing. A light and fragrant dish.

A variation of chicken salad incorporating shredded coconut, adding an interesting texture and sweetness that balances the spices. Often served with aromatic herbs.

Also known as Yam Woon Sen, this is a salad of mung bean vermicelli (transparent) with minced chicken and shrimp. It is seasoned with lime, fish sauce, and chili.

Fresh rolls wrapped in rice paper, filled with vermicelli, lettuce, herbs, and often shrimp or meat. Served cold with peanut sauce or sweet fish sauce.

Fried imperial rolls, crispy and golden, stuffed with a mixture of meat, vermicelli, and vegetables. To be enjoyed hot, often wrapped in lettuce with mint.

Grilled pork sausages of Northern Thai style, very fragrant due to the addition of lemongrass, galangal, kaffir lime leaves, and red curry paste. They have a rich and spicy taste.

Assortment of small spring rolls or assorted fried bites. Ideal for tasting different flavors as a starter.

Probably a Banh Xeo or a thin, crispy Thai omelet, filled with minced pork and shrimp. Often eaten with fresh herbs and a sauce.

An original appetizer made of shrimp wrapped with fine potato threads, then fried until crispy.

The famous Thai shrimp soup. The broth is clear but powerful, flavored with lemongrass, galangal, and kaffir lime leaves, with a sweet-sour and spicy balance.

Chicken version of Tom Yam soup. A spicy and tangy broth with tender chicken pieces and aromatic herbs.

Assorted seafood soup (shrimp, mussels, squid) in a spicy, tangy, and very fragrant Tom Yam broth. Ideal for seafood lovers.

A sweet and creamy soup based on coconut milk, flavored with galangal (a rhizome cousin of ginger) and lemongrass. Less spicy than Tom Yam, it is rich and comforting.

Creamy coconut milk soup topped with a mix of seafood. The sweet taste of coconut blends perfectly with the savory flavors of seafood and citrus notes.

A lemongrass-flavored soup. 'Pla' means fish, but the description indicates 'egg', perhaps suggesting a specific variation or a fish soup with eggs.

A chef's specialty combining chicken and shrimp in a rich broth with coconut milk and green curry. Slightly spicy and very aromatic thanks to Thai basil.

Chicken soup prepared with a base of red curry and coconut milk. It offers a deep and warm flavor, typical of Thai curries.

A very popular stir-fried chicken dish, flavored with holy basil (Kaprow). This version includes coconut milk for extra creaminess, mellowing the traditional spiciness.

Chicken simmered in a green curry sauce (made from fresh green chilies) and coconut milk. This dish is usually quite spicy, sweet, and savory, with Thai eggplants and basil.

A thick and rich red curry ('Chou Chi') coating the chicken. Dominated by the aromas of coconut milk and finely chopped kaffir lime leaves.

Chicken stir-fried in a wok with chili paste and plenty of basil. A spicy and very aromatic dish, perfect with white rice.

Chicken curry balancing the three fundamental flavors: sweet, sour, and savory (sometimes spicy), all bound by coconut milk.

A mild and rich curry with Indian influences, containing potatoes and peanuts. The addition of fresh pineapple brings a delicious sweet and sour touch.

Panaeng curry, thicker and richer than classic red curry, with a nutty flavor from peanuts. It is slightly sweet and savory.

Duck stir-fried with garlic and pepper, garnished with fresh coriander. A simple but flavorful dish that highlights the taste of duck meat.

Roasted duck cooked in a red curry sauce with fresh green peppercorns. The fresh pepper adds a unique herbaceous and spicy touch.

Duck prepared with a mild yellow curry, rich in turmeric and spices. Coconut milk makes the sauce creamy and golden.

Slices of roasted duck with crispy skin, served with a sweet and fragrant soy sauce, often accompanied by green vegetables.

Stir-fried duck pieces in a wok with chopped lemongrass and chilies. A very aromatic dish with lemony notes.

Beef simmered in a thick Panaeng curry sauce rich in coconut milk, flavored with kaffir lime leaves. A mild and flavorful curry.

The classic Thai green curry with beef. Spicy and aromatic, with vegetables like Thai eggplant and basil.

Spicy stir-fried beef ('Phad Phed') with red curry paste and fresh green peppercorns. Intense in flavor.

Stir-fried beef with basil, enriched with a touch of coconut milk. This is a very popular dish in Thailand for its spicy flavor.

Beef stir-fried with savory oyster sauce, accompanied by various crunchy vegetables (broccoli, mushrooms, etc.). A mild and non-spicy dish.

Another variation of beef Panaeng curry, highlighting the flavor of roasted peanuts in a creamy curry sauce.

Beef prepared with a complex 'three flavors' (Sam Rot) sauce: sweet, sour, and spicy. A balanced taste experience.

Fried or sautéed pork ribs with plenty of garlic and chili. The meat is flavorful, often crispy on the outside.

Shrimp cooked in a spicy sauce enriched with coconut milk. A dish that combines the sweetness of coconut with the heat of Thai spices.

Shrimp simply but deliciously stir-fried with minced garlic and pepper. A classic that enhances the flavor of the crustaceans.

Shrimp green curry. The spicy green sauce and coconut milk perfectly complement the shrimp and small pieces of crunchy eggplant.

Shrimp served with a 'three tastes' sauce: a harmonious combination of sugar, tamarind (sour), and chili.

A shrimp dish intensely flavored with lemongrass, with a creamy coconut milk sauce base.

Crispy fried fish fillet, coated in a thick red curry sauce with coconut milk and flavored with kaffir lime leaves.

Fish cooked in a mild and fragrant yellow curry. The sauce is creamy and slightly spicy.

Mussels sautéed in a wok with chili paste and Thai basil leaves. A very aromatic and slightly spicy dish.

Shrimp served sizzling on a hot plate, coated in a creamy basil and coconut milk sauce.

Shrimp coated in a rich and fragrant satay sauce with peanuts and spices, served on a hot plate.

A stir-fried seafood mix served hot, coated in a fragrant basil and coconut sauce.

Tender chicken with a lemony aroma, served in a creamy sauce on a hot plate to retain all the flavors.

Slices of duck served sizzling with a rich basil and coconut milk sauce.

Thinly sliced stir-fried beef, served on a hot plate with an aromatic basil sauce.

Mussels served on a hot plate, likely with an aromatic Thai sauce to enhance the marine flavors.