Thai at Home Batignolles

A fresh and zesty Thai salad ('Yam'). It mixes aromatic herbs like mint and cilantro with a tangy lemongrass dressing. Crunchy texture and intense flavor.

A composed salad featuring breaded and fried chicken for crispiness. Seasoned with a lemongrass and spice dressing to enhance the flavor.

Also called Nam Khao, it is a Laotian salad of fried and crumbled rice balls. Mixed with fermented ham, herbs, and peanuts. Unique texture combining crispiness and tenderness.

A crunchy pickled vegetable salad like cabbage and carrot. Served with a mild and spicy sauce. Refreshing and light.

Known as Tom Kha, it is a rich and creamy soup made with coconut milk infused with galangal (a root similar to ginger). Balanced flavors between sweet, sour, and salty.

The famous Pad Kra Pao. A very aromatic wok stir-fry thanks to sacred Thai basil, cooked with chilies and vegetables. Salty and spicy taste.

A mild (non-spicy) stir-fried dish combining fresh vegetables and roasted cashew nuts for crunch. Savory, slightly sweet and savory sauce.

Sautéed dish ('Pad Gratiem') highlighting the intense flavors of fried garlic and white pepper. Served on fresh salad to contrast with the hot and fragrant meat.

Pad Khing. Chicken stir-fried with fresh ginger strips, providing a spicy and citrusy warmth. Cooked with vegetables and a flavorful sauce.

Suea Rong Hai. Marinated and grilled beef steak, thinly sliced. Accompanied by a spicy, sour, and smoky 'Nam Jim Jaew' sauce (tamarind, chili, roasted rice). Traditionally served without rice.

A classic Thai curry made with green chili paste and herbs, cooked in coconut milk. Creamy texture, mild flavor but with a distinct spiciness.

Popular 'street food' dish consisting of minced beef stir-fried with basil and chili (Kaprao), served over rice and topped with a fried egg (Kai Dao). Flavorful and complete.