Ayutthaya Restaurant Thaïlandais

The famous spicy and sour Thai soup with shrimp. Prepared with a broth flavored with lemongrass, galangal, and kaffir lime leaves. · Intense, spicy, and refreshing flavor. Enjoyed hot.

A mild and creamy soup based on coconut milk and chicken. Flavored with galangal, it offers a perfect balance between creamy sweetness and slight acidity. · Less spicy than Tom Yum, very comforting.

A salad made of crispy rice vermicelli, chicken, and shrimp. Served with a creamy peanut sauce. · Mix of crunchy and tender textures with a rich nutty flavor.

Grilled beef slices mixed with fresh mint and Thai herbs. Seasoned with a lemony and spicy vinaigrette. · Fresh, aromatic, and spicy.

Also known as 'Larb', this dish consists of cooked minced beef with mint, lime juice, and dried chili. · A traditional starter from northeastern Thailand, rich in herbaceous and spicy flavors.

Fresh salad with shrimp and mint, Thai-style seasoned with lime and chili. · Light and fragrant, ideal for starting the meal.

Fried spring rolls filled with chicken and vegetables. Wrapped in a crispy rice paper. · Served golden and hot, often accompanied by a sweet and sour sauce.

Chicken skewers marinated in turmeric and grilled. Served with a rich and creamy peanut sauce. · Savory and slightly sweet and sour taste.

The classic Pad Thai: rice noodles stir-fried in a wok with eggs, shrimp, chicken, and crushed peanuts. · Balanced flavor between sweet (palm sugar), sour (tamarind), and salty (fish sauce).

Vegetarian version of Pad Thai, with various vegetables replacing the meat. · Flavorful stir-fried noodles with a crunchy texture from the peanuts.

Beef strips stir-fried in a wok with Thai basil (Kaprao), garlic, and chili. · A very popular dish in Thailand, very fragrant and often quite spicy.

Variation with minced beef, allowing the aromas of basil and chili to deeply infuse the meat. · Tender texture and intense flavor, ideal with white rice.

Beef stir-fried with slices of fresh ginger and vegetables. Ginger adds a peppery and lemony note. · Less spicy than curry dishes, but very aromatic and warming.

Curry made with coconut milk and red curry paste (dried red chilies). Simmered with beef. · Moderately spicy, creamy, and rich in flavor.

Thai curry made with fresh green chilies and herbs, cooked in coconut milk. · Generally spicier and more herbaceous than red curry.

Chicken simply stir-fried with plenty of garlic and white pepper. · A distinct and spicy flavor, without being hot.

Chicken simmered in a red coconut milk curry with bamboo shoots and basil. · A Thai classic, creamy and fragrant.

Spicy green curry with chicken and coconut milk. The green curry paste gives it its characteristic color and spiciness. · Lively, aromatic, and creamy.

Chicken pieces sautéed with fresh ginger, mushrooms, and onions. · Mild and fragrant dish, ideal for those who don't like strong chili.

Chicken stir-fried with Thai basil leaves and chili. · A classic street food dish, very aromatic and usually served spicy.

Colorful mix of seasonal vegetables stir-fried in a wok with chicken. · Light, crispy, and healthy, with a light soy sauce.

Pork cooked in a sweet and savory caramelized sauce. · Tender and rich in flavor, appreciated by those who like mild flavors.

Pork strips stir-fried with a variety of crunchy vegetables. · A simple and balanced dish.

Pork stir-fried with fresh ginger, which tenderizes the meat and flavors the dish. · Zesty and slightly peppery flavor from the ginger.

Pork stir-fried with Thai basil, garlic, and chili. · Fragrant and spicy, typical of Thai cuisine.

Shrimp quickly stir-fried in a wok with Thai basil and aromatics. · The shrimp remain juicy and absorb the aroma of basil.

Shrimp stir-fried with a generous portion of garlic and pepper. · Intense and addictive flavor for garlic lovers.

Shrimp prepared in a sweet and sour red sauce with vegetables (pineapple, peppers, tomatoes). · Fruity and tangy taste, not spicy.

Creamy red curry with coconut milk and shrimp. · A flavorful mix of seafood and mild spices.

Shrimp served in a spicy and fragrant green curry. · Spicy dish with a lovely freshness from the green curry herbs.

Frog legs stir-fried in Thai style with basil. · Tender meat resembling chicken, enhanced by aromatic herbs.

Frog legs prepared with garlic and pepper. · A flavorful dish highlighting the delicate texture of the frogs.

Stir-fried rice (Khao Pad) with a mix of shrimp and chicken, as well as egg. · A complete and nourishing dish, with a slightly smoky wok flavor.

Vegetarian fried rice with various vegetables and egg. · Simple and tasty.

Assortment of fresh seasonal vegetables quickly stir-fried in a wok. · Cooked to remain crisp and retain vitamins.

Vegetarian red curry with a mix of vegetables in coconut milk. · Spicy and creamy, served without meat.

Vegetables simmered in a green curry and coconut milk sauce. · Spicier than red curry, very aromatic.

Steamed fragrant Thai white rice (Jasmine). · Essential accompaniment for saucy dishes and curries.

Traditional sticky rice, firm and sticky texture. · Traditionally eaten by hand by forming small balls.

A complete dinner menu including a starter, a main course, and a side of rice. Various choices of meats and curries.

Vegetarian option for the dinner menu. Offers meat-free dishes, rich in vegetables and Thai flavors.