Thai House Restaurant

Tom Yam soup is a Thai classic, famous for its spicy and sour broth. It is flavored with lemongrass, kaffir lime leaves, and galangal, offering a vibrant and aromatic taste. · Enjoyed hot, usually accompanied by rice to balance the intense flavors.

A variation of Tom Yam soup prepared with tender chicken. The broth is clear, spicy, and strongly lemony thanks to fresh lemongrass. · A comforting dish that awakens the taste buds, combining the spiciness of chili and the acidity of lime.

Spicy and sour traditional soup with fish pieces. The light broth highlights Thai herbs like lemongrass and galangal. · Ideal for those who prefer seafood, this soup offers a delicate texture and a zesty marine flavor.

Also known as Tom Kha, this soup incorporates coconut milk into the spicy broth, creating a creamy and smooth texture that softens the chili. · It contains chicken and aromatic herbs. It's a rich and creamy soup, less aggressive than classic Tom Yam.

A rich and creamy version of the spicy shrimp soup, softened by the addition of coconut milk. The balance between the richness of coconut, the acidity of lime, and the spiciness is key to this dish. · The shrimp provide a crispy texture contrasting with the velvety broth.

An assortment of seafood (shrimp, squid, mussels) in a spicy and fragrant Tom Yam broth. It's a dish rich in marine flavors. · The lemony and spicy broth perfectly complements the variety of seafood textures.

A bold dish made of very fresh raw shrimp, marinated in an intense sauce of lime, garlic, and lots of chili. · The texture is firm and tender. It's a very zesty dish, often served as a starter to stimulate the appetite.

A spicy Thai salad (Yam) mixing cooked shrimp with fresh herbs, lemongrass, onions, and a lime-chili dressing. · Fresh and spicy, it offers a mix of salty, sweet, and sour flavors typical of Thai cuisine.

Spicy salad featuring tender cuttlefish pieces, seasoned with lemongrass, mint, cilantro, and a zesty dressing. · The cuttlefish has a slightly chewy and pleasant texture that absorbs the tangy sauce well.

A refreshing mix of various blanched seafood, tossed with aromatic herbs and a spicy lime dressing. · A light yet flavorful starter, perfect for lovers of seafood and spicy flavors.

A traditional salad from northeastern Thailand made with minced or chopped beef, seasoned with toasted rice powder, chili, mint, and lime. · Toasted rice powder adds a distinctive crunch and nutty aroma. Often eaten with sticky rice.

Similar to Lap Neua but prepared with minced pork. It's a very fragrant dish thanks to mint, cilantro, and shallots, enhanced by dried chili. · The mix of textures between the tender meat and fresh herbs is highly appreciated. Be warned, it's often quite spicy.

A preparation of finely minced raw beef, seasoned in the Laotian style with herbs, local spices, and sometimes bile for a characteristic bitterness. · A dish for raw meat lovers, offering a melt-in-your-mouth texture and complex, intense flavors.

The most famous Thai salad, made from shredded green papaya pounded in a mortar with garlic, chili, tomatoes, green beans, and peanuts. · It offers an explosion of flavors: sour, sweet, salty, and spicy all at once. Very refreshing.

An original salad mixing cooked chicken pieces and juicy fresh pineapple, seasoned with a Thai dressing. · The sweet and savory mix with the freshness of the fruit makes this dish light and exotic.

Crispy fried rolls stuffed with a mixture of meat, vegetables, and vermicelli. · Served hot and golden, they are usually dipped in a sweet and sour sauce.

Fried rice paper rolls, filled with minced pork, black mushrooms, and carrots. · Very crispy, they are often eaten wrapped in lettuce leaves with fresh mint.

Unfried fresh rolls, wrapped in translucent rice paper containing crunchy vegetables, herbs, and sometimes shrimp. · A light and healthy starter, served cold with peanut sauce or nuoc-mâm sauce.

Whole shrimp coated in a light batter and fried until golden and crispy. · The inside remains juicy while the outside is crispy. Perfect for sharing as an appetizer.

A plate of crispy fried bites. Fried wontons are pasta parcels filled with meat, while samosas are triangular pastries filled with vegetables and spices. · Both options are crispy and flavorful, ideal for dipping in sauce.

Fermented sausages in the northeastern Thai (Isan) style, made from pork and rice. They have a characteristic sour flavor due to fermentation. · Grilled and served with ginger, cabbage, and fresh chilies as accompaniments.

A large platter of assorted starters, ideal for discovering several specialties at once. Designed for sharing. · Generally includes a mix of spring rolls, fritters, and salads.

Also known as Nam Khao, it's a crispy rice salad mixed with fermented pork (som moo), peanuts, shredded coconut, and herbs. · An incredible texture, both crispy and chewy, often eaten wrapped in lettuce leaves.

A fresh salad where tofu replaces meat, seasoned with aromatic lemongrass and a spicy Thai dressing. · Tofu absorbs the marinade flavors, offering a light and fragrant dish.

A vegetarian Tom Kha soup, rich in coconut milk and garnished with various vegetables. The broth is mild, creamy, and flavored with galangal. · A comforting meat-free option, perfect as a warm starter.

Fresh rolls wrapped in rice paper, filled exclusively with crunchy vegetables, rice vermicelli, and herbs. · Served cold, they are light and healthy.

Crispy fried mini rolls stuffed with a mixture of shredded vegetables and vermicelli, without meat. · A vegetarian alternative to classic spring rolls, equally crispy.

Steamed mini dumplings, filled with a savory shrimp filling. The dough is translucent and slightly sticky. · Served hot in a steamer basket, to be dipped in soy sauce.

Open-topped steamed dumplings, filled with a mixture of minced pork and spices. · The texture is dense and juicy. A dim sum classic.

The classic shrimp steamed dumpling, recognizable by its pleated translucent rice dough. · Delicate and light, they highlight the sweet flavor of the shrimp.

Steamed half-moon dumplings, usually filled with a mixture of meat, vegetables, and peanuts. · The dough is slightly thicker than Ha Kao, offering a chewy texture.

A basket of various steamed dumplings (Ha Kao, Sioumay, etc.), allowing you to taste several varieties. · Ideal for someone wanting variety or to share.

Beef strips quickly stir-fried in a wok with fresh chilies and spices. The sauce is reduced and intense. · A spicy dish for thrill-seekers, served with rice.

The famous Pad Kaprao: beef sautéed with plenty of Thai holy basil, garlic, and chili. Served sizzling on a hot plate. · Basil adds a unique peppery aroma that pairs perfectly with the meat.

Beef stir-fry combined with fresh pineapple chunks, creating a sweet-salty balance and a slight acidity. · Spiced up with a hot sauce, it's an exotic and juicy dish.

A creamy Thai curry based on coconut milk and curry paste, simmered with beef. · Red curry is typically made with dried red chilies, while green uses fresh green chilies and is often spicier and more herbaceous.

Beef stir-fried in a rich and aromatic satay sauce made from peanuts and spices. · The sauce is thick and coating, with a pronounced nutty flavor.

Beef sautéed with fresh ginger strips, which add zest and warmth, enhanced by a touch of whiskey for depth. · A very fragrant and slightly spicy dish thanks to the ginger.

A famous specialty from the Northeast (Isan). It consists of marinated grilled beef, sliced, and served with a spicy and tangy tamarind dipping sauce (Nam Jim Jaew). · The meat is tender and juicy, and the sauce is addictive.

Pork curry simmered in coconut milk. The pork tenderizes in the creamy sauce. · Served with rice, the choice between red (rounder) and green (more vibrant) allows for variety.

Pork ribs marinated then fried or grilled, generously seasoned with fried garlic and white pepper. · A dry and flavorful dish, often crispy on the outside.

Duck pieces stir-fried in a wok with chilies and Thai spices. · The rich duck meat pairs well with the heat of the chili.

Roasted duck then sautéed with fresh pineapple in a sweet and sour, spicy sauce. · The richness of duck is cut by the acidity of pineapple, creating a classic Asian flavor combination.

The famous roasted duck curry. Duck pieces are simmered in a rich, spicy coconut milk sauce. · Red curry is the most traditional choice for duck, often accompanied by cherry tomatoes or pineapple.

Duck stir-fried with fresh holy basil leaves, garlic, and chili. · A richer version of the classic Pad Kaprao due to the pronounced flavor of duck.

Chicken stir-fried with fresh pineapple and vegetables in a sweet and sour, slightly spicy sauce. · A colorful and fruity dish, much appreciated for its sweetness.

Classic chicken curry with coconut milk. The meat is tender and the sauce is fragrant. · Green curry is often spicier and contains Thai eggplants, while red curry is milder.

Minced chicken quickly stir-fried with basil, garlic, and chili. Served on a hot plate. · A must-try Thai street food dish, very aromatic.

Marinated chicken (often in coconut milk and spices) then cooked wrapped in a banana leaf. · The banana leaf keeps the meat juicy and imparts a subtle aroma.

Chicken skewers marinated in turmeric and coconut milk, grilled over charcoal. · They are served with a creamy peanut sauce.

A mild and creamy curry where chicken simmers with chunks of melting pumpkin in coconut milk. · The natural sweetness of pumpkin pairs perfectly with the curry spices.

A colorful and original fried rice, cooked with tomato sauce giving it a pink hue, pineapple, and slices of sweet and savory Thai sausage. · A comforting dish that awakens the taste buds, combining the spiciness of chili and the acidity of lime.

Fried rice flavored with holy basil, served with your choice of meat. · Simple and effective, it's a very popular staple dish.

Steamed Thai jasmine rice. The grains are long, white, and release a delicate floral aroma. · The essential accompaniment for all curries and saucy dishes.

Steamed glutinous rice in a bamboo basket. It has a sticky texture and is traditionally eaten with fingers. · Perfect to accompany salads (Lap, Som Tam) and grilled dishes.

Special house fried rice with eggs and pieces of surimi or shrimp. · Richer than plain rice, it can be eaten alone or as a side dish.

Noodles simply stir-fried in a wok with a little soy sauce and garlic. · A neutral side dish that's a change from rice.

A mix of fresh seasonal vegetables, quickly stir-fried in a wok to remain crisp. · Seasoned with a light sauce of garlic and oyster sauce (or soy).

The national dish of Thailand: flat rice noodles stir-fried with chicken, eggs, tofu, peanuts, and bean sprouts in a sweet and sour tamarind sauce. · A complete and flavorful dish, both tender and crunchy.

Shrimp version of Pad Thai. Shrimp add a marine flavor that pairs well with the tamarind sauce. · Served with a lime wedge to enhance the flavor.

Tropical fried rice with pineapple chunks, chicken, and often cashews and raisins. · Pineapple adds freshness and a sweet touch to the savory rice.

A red curry and coconut milk fish mousse, steamed in a banana leaf. · The texture is similar to a flan, very creamy and fragrant.

Fish fillets simmered in a creamy coconut milk curry sauce. · The fish delicately absorbs the spicy curry aromas.

Fish stir-fried with minced fresh ginger, black mushrooms, and onions. · Ginger warms the palate and masks any strong fishy odor.

Shrimp sautéed with Thai basil, garlic, and chili, served sizzling. · The shrimp remain crispy and are coated in the aromatic sauce.

Shrimp sautéed simply with plenty of minced garlic and pepper. · A flavorful dish where the natural taste of shrimp is highlighted.

Shrimp and fresh pineapple chunks sautéed together in a zesty sweet and sour sauce. · A classic mix of sweet, salty, and sour.

Rich shrimp curry with coconut milk. The sweetness of coconut balances the spiciness of the curry. · The shrimp cook gently in the fragrant sauce.

An original shrimp stir-fry with fresh mango chunks. · Mango adds a fruity sweetness and a melt-in-your-mouth texture that contrasts with the shrimp.

Large shrimp (prawns) prepared with a generous amount of garlic and pepper. · A more substantial dish for crustacean lovers.

Cuttlefish pieces quickly stir-fried in a wok with a spicy chili paste. · The cuttlefish retains a firm, chewy texture.

Cuttlefish sautéed simply with garlic and pepper. · The simple seasoning allows you to appreciate the texture of the cuttlefish.

Cuttlefish version of Pad Kaprao. Sautéed with holy basil and chili. · Very fragrant and spicy.

Delicate scallops served in a creamy curry sauce. · A refined dish where the sweetness of scallops meets Thai spices.

Assortment of seafood (shrimp, squid, mussels) stir-fried with fresh green peppercorn clusters. · Fresh green peppercorns add a unique vegetal and spicy flavor. Served sizzling.

Frog legs, with flesh resembling tender chicken, sautéed with garlic and pepper. · A dish appreciated for the tenderness of its flesh.

Frog legs sautéed Pad Kaprao style with basil and chili. · The herbaceous flavors of basil enhance the tender frog meat.

Frog legs served on a hot plate with fresh green peppercorns. · A spectacular presentation and intense pepper flavor.