wk 8 (18. – 22.2.)
A) THOD MAN PLA (L, G)
Deep-fried spicy fishballs, peanut-cucumber-sweet chilidip.
B) YAM KAI KROP (L)
Spicy thai salad with sweet chili sauce, crispy chicken breast, fresh herbs, cashew nuts and sesame seeds.
C) PHAD KRA PAO TAU HU (L, G) (VEGAN)
Wok fried tofu with thai basil and fresh veggies in soy sauce.
D) PHAD SI IU KAI UDONG (L)
Wok fried udon noodles with chicken, fresh veggies, crispy onion and lime.
E) KAENG KARII NUEA (L, G)
Yellow curry with coconut milk, beef, veggies, turmeric and lemon grass.
F) 3 SMALL DISHES (B, C, E)
All dishes 10€
1. TOM KHA KAI (L, G)
Traditional thai soup with chicken and coconut milk, herbs, lemon grass, lime leaves and galangal.
2. KAENG PHED MOO
Red curry with coconut milk and pork, eggplant, zucchini, bamboo shoots and thai basil.
3. KAENG KIEW WAN KAI
Green curry with coconut milk and chicken, eggplant, zucchini, bamboo shoots and thai basil.