Raan Ahaan Yeepun Hayashi

Spicy single-dish meal: Pork or chicken stir-fried with holy basil, chili, and garlic, offering a fragrant and spicy flavor. Served over hot steamed rice.

Fried rice with fermented pork (sour marinated pork) as the main ingredient. Balanced sour and salty flavor, stir-fried until the rice is fluffy and fragrant from the wok.

Stir-fried pork or chicken with garlic and pepper sauce. Salty-sweet flavor with a fragrant aroma of fried garlic. Served with cucumber on the side.

Spicy stir-fried Pad Krapow with deep-fried century egg, topped with crispy fried holy basil for added texture. Crispy outside, soft inside, rich flavor.

Spicy stir-fried Pad Krapow. Choose between succulent fresh shrimp or tender pork liver, stir-fried with chili and garlic.

Crispy shredded green papaya salad, seasoned sour, sweet, salty, and spicy. Thai style includes peanuts and dried shrimp; Papaya salad with salted crab adds a richer flavor.

Isaan-style salad with roasted rice powder and chili powder, fragrant with herbs. Larb uses minced pork, Nam Tok uses sliced grilled pork, and Tab Wan uses perfectly blanched pork liver.

Spaghetti stir-fried in a zesty Thai style with young peppercorns, krachai, and Thai basil. Fragrant with herbs, spicy flavor.

Noodles topped with a thick, savory-sweet vegetarian sauce, with Chinese broccoli and tender marinated pork or chicken.

Wide rice noodles stir-fried with dark soy sauce, egg, and Chinese broccoli. Sweet and salty flavor with a hint of wok char.

Mildly flavored clear soup with egg tofu, minced pork balls, and napa cabbage. Soothing and not spicy.

Pork bone or pork soup, seasoned Isaan Tom Yum style with dried chilies, roasted rice powder, and herbs. Intensely sour and spicy.

Spaghetti stir-fried with fresh shrimp in a spicy 'Pad Kee Mao' style, fragrant with Thai herbs like krachai and holy basil.

Green curry coconut milk curry. Sweet, creamy, salty, and slightly spicy. Includes Thai basil, eggplant, and your choice of meat.

Glass noodles stir-fried or boiled with water spinach, napa cabbage, and seafood. Seasoned with fermented tofu sukiyaki sauce. A balanced sour, sweet, and spicy flavor.

Zesty salad with lime juice, fresh chilies, and onions. Choose between tender pork sausage or tuna.

Instant noodles or glass noodles tossed with minced pork and various ingredients. Seasoned with a perfect balance of sour, spicy, salty, and sweet.

Steamed rice stir-fried with egg and fresh shrimp. Well-balanced flavor, fragrant wok aroma. Served with lime and cucumber.

Wide rice noodles stir-fried in a wok with chicken and crispy squid until dry and slightly charred. Usually served with chili sauce.

Instant noodles stir-fried with 'Kee Mao' ingredients: chili, garlic, holy basil. Intensely spicy flavor.

Fried rice with crispy Chinese broccoli and shredded salted fish. The salty flavor of the fish contrasts with the sweetness of the Chinese broccoli.

Hayashi's special fried rice, seasoned with a unique, well-balanced recipe.

Rich, dark-colored noodle soup, spicy and fragrant with herbs and spices. Includes pork and pork liver.

Fried rice with tomato sauce and raisins, served with side dishes like fried chicken, sausage, and fried egg. A popular children's menu item.

A mellow sweet and sour curry with pieces of deep-fried cha-om omelet and fresh shrimp. A soothing hot soup.

Choose between a spicy, herbal jungle curry without coconut milk, or a sweet and sour, creamy tom kha gai with young galangal.

Spicy clear soup with pepper, shrimp paste, dried shrimp, various local vegetables, and fresh shrimp. Has a unique herbal aroma.

Spicy Thai green papaya salad with seafood like shrimp and squid, adding freshness and varied textures.

Spicy stir-fried Pad Krapow with shrimp and squid, stir-fried with chili, garlic, and holy basil.

Spicy and sour Tom Yum soup, fragrant with lemongrass, kaffir lime leaves, and galangal. Includes large fresh shrimp and straw mushrooms.

Fusion dish: thinly sliced shabu-shabu meat seasoned Isaan larb style with roasted rice powder, chili powder, and herbs. Bold flavors.

Spicy green papaya salad served with fresh or seared salmon. Complements the zesty papaya salad dressing.

Vegetarian fried rice with Chinese broccoli and textured vegetable protein or vegetarian salted fish. Salty-sweet flavor with a wok aroma.

King oyster mushrooms stir-fried with black pepper sauce. Spicy and fragrant with spices. The mushrooms have a firm, chewy texture.

Vegetarian glass noodle salad, sour and spicy. Includes mushrooms and various vegetables instead of meat.

Spicy salad made with blanched assorted mushrooms tossed in a dressing. Features a crunchy texture from the mushrooms.

Minced mushrooms seasoned Isaan larb style with roasted rice powder and chili powder. Fragrant with mint and cilantro.

Fried cakes made from textured vegetable protein or tofu, mixed with curry paste, fried until golden yellow. Served with Ajat sweet and sour relish.

Vegetarian appetizer: Vegetarian crab sticks wrapped in seaweed, then fried or steamed. Mild flavor.

Vegetarian fermented pork fried rice. Perfectly sour and salty, dry-fried, fragrant and delicious.

Steamed rice stir-fried with vegetarian green curry paste. Fragrant with coconut milk and curry paste.

Hot, clear vegetarian soup with white tofu and napa cabbage. Refreshing and soothing.

Pad Krapow using mushrooms instead of meat, stir-fried with chili and holy basil, served over hot steamed rice.

Spicy clear vegetarian herbal curry, hot with pepper and fragrant with galangal. Includes various vegetables like pumpkin and zucchini.

Vegetarian sour curry with deep-fried cha-om omelet (instead of egg). Rich flavor.

Crispy fresh Chinese broccoli stir-fried over high heat with mushroom sauce (instead of oyster sauce). Balanced salty-sweet flavor.

Stir-fried Chinese broccoli with fermented bean sauce, chili, and garlic. The vegetables remain crisp and delicious.

Rich noodle soup, vegetarian 'Nam Tok' style. Fragrant with spices, includes vegetarian meatballs and water spinach.

Glass noodles boiled with fresh vegetables and tofu. Seasoned with vegetarian fermented tofu sukiyaki sauce.

Spaghetti stir-fried with vegetarian herbs and 'Kee Mao' ingredients. Intensely spicy flavor.

Noodles topped with a thick, savory vegetarian sauce, with Chinese broccoli and textured vegetable protein.

Spicy and sour clear Tom Yum soup with various mushrooms. Fragrant with galangal, lemongrass, and kaffir lime leaves.

Spicy Isaan-style curry, vegetarian recipe. Seasoned with dried chilies and roasted rice powder. Sour and spicy.

Green papaya salad, vegetarian style. No fish sauce or dried shrimp; seasoned with soy sauce and salt instead. Still retains its spicy flavor.