Padthai Ar-Simp

The signature Pad Thai dish. Stir-fried rice noodles with a special tamarind sauce, egg, peanuts, and premium ingredients. Sweet, sour, and savory flavor profile.

Pad Thai with Grilled Pork Neck. The pork is marinated and grilled until tender with a smoky flavor, complementing the noodles.

Pad Thai with Large Fresh River Prawn. A classic combination offering a sweet seafood taste.

Pad Thai with 'Three Friends' pork assortment, typically including different cuts or preparations of pork like sliced pork, crispy pork, and sausage.

Basic Pad Thai without meat toppings. Stir-fried noodles with egg, tofu, dried shrimp, and vegetables.

Pad Thai with Crispy Pork Belly

Pad Thai with Small Fresh Shrimp. A standard serving of the classic shrimp Pad Thai.

Premium Pad Thai loaded with extra toppings, likely including a mix of seafood and premium meats.

Pad Thai with chicken. A lighter meat option that pairs well with the tamarind sauce.

Pad Thai with marinated pork. The pork is tender and flavorful from the marinade.

Vegetarian Pad Thai. Prepared without meat, likely using tofu and extra vegetables. (Check if fish sauce is used if strictly vegetarian).

Fried radish cake (Turnip cake). Steamed radish cakes cut into cubes and pan-fried with egg, bean sprouts, and chives until crispy on the outside and soft inside.

Blanched mixed seafood served with a spicy and sour Thai seafood dipping sauce (Nam Jim Seafood). A light and zesty appetizer.

French fries or fried potato snack. Crispy and salted, served as a snack.

Crispy pork belly served by weight (per 100g). Crunchy skin and juicy meat, served with a dipping sauce.

Deep-fried crab meat rolls wrapped in bean curd skin. Golden and crispy on the outside, filled with savory crab meat.

World-famous Thai spicy and sour soup with lemongrass, galangal, kaffir lime leaves, and chili. Aromatic and flavorful.

A robust version of Tom Yum soup packed with various seafood items like shrimp, squid, and fish. Served hot and spicy.

Thai-style sukiyaki, available as soup or stir-fry (dry). Glass noodles with vegetables, egg, and meat, served with a spicy fermented bean curd sauce.

Roasted chicken noodles (Kuay Teow Khua Gai). Wide rice noodles stir-fried in a wok until slightly crisp and smoky, usually with egg and lettuce. Best eaten with chili sauce.

Trio Fried Rice. Wok-fried rice with a combination of three main ingredients, typically savory meats or seafood, mixed with egg and vegetables.

Baked or roasted pork neck. Tender slices of pork neck with a savory glaze or marinade.

Spicy stir-fried seafood with Thai herbs like fingerroot (krachai), fresh peppercorns, and basil. Very aromatic and spicy.

Crispy pork belly stir-fried with black pepper sauce. Peppery, savory, and crunchy.

Fried rice with choice of Chinese sausage, fermented pork (Naem), or ham. A simple and satisfying one-plate meal.

Spicy herbal stir-fry with fingerroot, peppercorns, and chili. Available with various meats.

Thai holy basil stir-fry (Pad Kaprao). Minced or sliced meat stir-fried with garlic, chili, and basil. The most popular Thai street food dish.

Noodles in Gravy (Rad Na). Rice noodles (usually wide flat ones) covered in a thick, savory gravy with kale and meat.

Stir-fried Soy Sauce Noodles (Pad See Ew). Wide rice noodles wok-fried with sweet soy sauce, egg, and kale.

Stir-fried kale with crispy pork belly. A savory dish featuring crunchy vegetables and pork in oyster sauce.

Stir-fry with yellow curry powder, egg, onion, and celery. Mildly spiced, creamy, and aromatic.

Thai Mango Sticky Rice. Sweet glutinous rice infused with coconut milk, served with slices of ripe, sweet mango and topped with crispy mung beans.

Sweet coconut sticky rice sold by weight or box. Typically eaten with mango or other sweet toppings.

Ripe Nam Dok Mai Mango. A popular Thai mango variety known for its sweetness, floral aroma, and smooth texture.