23- Green curry (gaeng keow wan)

Authentic Thai green curry made from fresh green chilli and herbs, cooked with coconut milk, aubergine, zucchini, green beans, bamboo shoots, red bell pepper, and basil.

24- Classic red curry (gaeng phet)

Thai spicy red curry — the curry paste is made from fresh red chillies and herbs,  cooked with coconut milk, aubergine, zucchini, tomatoes, red bell pepper,  lychee, pineapple and basil.

25- Yellow curry (gaeng kari)

Classic Thai yellow curry — the curry paste is made from fresh yellow bell pepper and various herbs cooked with coconut milk, potatoes, onions and tomatoes, topped with fried shallots.

26- sweet red curry (gaeng panang)

Panang curry is a type of Thai curry that has a thick broth and a salty-sweet peanut flavour. It consists of dried chillies, kaffir lime leaves, coconut milk, garlic, lemongrass, shallots, and peanuts.

Choice of:

Phicken — tender slices of chicken breast

Pork — pork tenderloin fillet

Beef — beef tenderloin fillet

Tofu — fried tofu

Duck — roasted duck breast

Shrimp — fresh shrimp

Vegetable — seasoned vegetables

27- Massaman curry (gaeng massaman)

Massaman curry is a popular dish with a distinctive curry paste made from fresh herbs, roasted until golden, then cooked with coconut milk, onions, potatoes, and tomatoes. Served with your choice of meat.

Choice of:

Lamb shank

Sirloin

28- Pineapple curry (gaeng kua sapparod)

Thai pineapple curry with a special red curry paste cooked with coconut milk, pineapple and kaffir lime leaves. served with your choice of meat.

Choice of:

Roasted duck breast

Mussels

29- Thai fried rice (khao pad)

Thai-style fried rice cooked with steamed jasmine rice, egg, onion, carrot, tomato, and broccoli. Served with sliced cucumber and tomatoes.

30- Basil fried rice (khao pad kra pao)

Holy basil fried rice with your choice of meat and vegetables, cooked with chili, garlic, and fresh basil, topped with a fried egg. Spicy.

31- Traditional thai fried rice (khao pad boran)

Traditional thai fried rice cooked with sweet dark soy sauce, egg, garlic, tomatoes, onions and broccoli.

32- Tom yum fried rice (khao pad tom yum)

Spicy tom yum fried rice cooked with tom yum chilli paste, herbs, mushrooms, onions, tomatoes and coriander. This fried rice has been modified to have the fragrance of both herbs and tom yum chilli paste.

Choice of:

Chicken

Pork

Beef

Duck

Shrimp

Squid and shrimp

Vegetable

33- Pineapple rice (khao pad supparod)

Pineapple fried rice cooked with steamed jasmine rice, egg, onion, bell pepper, raisins and cashew nuts. Seasoned with curry powder, chicken and shrimp.

34- Roasted duck with rice (khao naped)

A stew of roasted duck on steamed jasmine rice.  a special recipe from Yum Yum Restaurant with duck breast stewed until soft and fragrant with thai spices.

35- Spicy chicken rice salad (khao yum gai zap)

Rice salad with crispy fried chicken breast mixed with shallots, spring onion, coriander, ground chillies and roasted sticky rice.

36- Pad Thai

Pad Tha is now considered one of thailand’s national dishes. Its flavour comes from a sauce made with palm sugar, fish sauce, and tamarind along, with rice noodles, with egg, shallots, bean sprouts, tofu, and dried shrimp.

37- Pad see ew

Wide rice noodles stir-fried with egg, garlic and seasonal vegetables, seasoned with light soy sauce and sweet soy sauce.

38- Pad woon sen

Stir-fried glass noodles with egg, garlic and seasonal vegetables, fragrant with sesame oil, spring onions and celery.

39- Pad sen mee

Stir-fried rice vermicelli soft and chewy noodles are thin noodles made from rice flour, cooked with egg, garlic and seasonal vegetables.

40- Pad mee luang:

Pad mee luang is a classic thai stir-fried fry dish with egg noodles a blend of savoury sauce, seasonal vegetables and topped with fried garlic.

41- Kuay tiew kua

Stir-fried wide rice noodles, cooked with egg, garlic and white pepper, usually eaten with lettuce and served with a fried egg and chilli sauce.

42- Pad kee mao

Authentic Thai drunken noodles. stir-fried wide rice noodles with chilli, garlic,  vegetables and holy basil. a cult favourite in thai street food.

44- Pad Thai Hor Kai

Pad Thai wrapped in egg — stir-fried rice noodles, eggs, shallots, tofu, dried shrimp, bean sprouts, chicken and shrimp, then wrapped in an omelette.

45- Chicken cashew (gai pad med mamuang)

Stir-fry chicken with cashew nuts, cooked with deep-fried chicken breast, bell peppers, onions, carrots, shiitake mushrooms, broccoli and spring onions savoury sauce with thai chilli paste.

46- Basil (pad kra pao)

Stir-fry basil pad kra pao is a traditional thai dish cooked with chillies, garlic, bell peppers, green beans, and basil. Topped with crispy fried basil leaves.

47- Garlic & pepper (pad kratiem prik thai)

Stir-fry garlic and pepper is a classic thai dish, with a sauce made from garlic and black pepper, seasoned with onion and bell peppers. Topped with fried garlic and fresh coriander.

48- Sweet & sour Thai style (pad priew wan)

Thai stir-fry sweet and sour is a sauce made from pineapple and tomatoes, cooked with cucumber, onion, bell peppers, fresh pineapple, and spring onion.

49- Red curry (pad prik gaeng)

Stir-fry red curry paste cooked with green beans, aubergine, bell peppers, bamboo shoots, coconut milk, kaffir lime leaves and basil.

50- Ginger (pad khing)

Stir-fry with ginger cooked with fresh ginger as the main ingredient with bell peppers, onions, broccoli, mushrooms, celery and spring onions.

51- Thai chilli (pad nam prik pao)

Stir-fry shrimp and chilli paste, cooked with onions and bell peppers. A fragrant dish with spring onions, celery, and basil leaves.

Choice of:

Chicken — tender slices of chicken breast

Pork — pork tenderloin fillet

Beef — beef tenderloin fillet sf

Duck — roasted duck breast

Shrimp — fresh shrimp

Vegetable or tofu — seasonal vegetables

52- Pad makheua

Authentic Thai stir-fry aubergine cooked with garlic, chilli, onions, bell peppers, kaffir lime leaves, scallops and basil.

53- Pad neua namman hoi

Stir-fry beef tenderloin with oyster sauce, cooked with onions, bell peppers, mushrooms and spring onions. Served on a hot plate.

54- Mixed vegetables (pad pak ruam mit)

A stir-fry mixed seasonal vegetables with oyster sauce, topped with crispy garlic.