11am-3pm Every Day
Takeout Menu

Jok Gai  10
With chicken broth, seasoned ground chicken, ginger, green onion, and cilantro. Topped with crispy noodle.
Add poached egg 1

Jok  10
With vegetable broth, shiitake mushroom, ginger, green onion, and cilantro. Topped with crispy noodle.  
Add poached egg 1

Khao Tom  10
With chicken broth, ground chicken, green onion, ginger, and cilantro.

Kai Kata  10
Over-easy egg, Chinese sausage, and ground chicken topped with green onion. Served with side of toast.

Porridge with Small Plates (Khao Tom Kui)  18
Two rice porridge bowls served with three small plates: Deep-fried Thai style omelette (Kai Jeow), Garlic and black pepper chicken, and Steamed Chinese broccoli with oyster sauce.
Add ground chicken to Kai Jeow 3

Grilled Pork Skewers (Moo Ping)  12
Marinated with palm sugar, soy sauce, cilantro, and black pepper. Served with side of sticky rice and spicy chili sauce.

Thai Omelette (Kai Jeow Gai)  10
Deep-fried Thai style omelette with ground chicken over rice. Served with side of Sriracha sauce.

Hainan Chicken (Khao Mun Gai)  10
Poached chicken breast over garlic ginger rice. Served with side of bowl of house made chicken broth and spicy ginger sauce.

Wonton Noodle Soup  12
With BBQ pork, shrimp, egg noodle, bok choy, cilantro, and green onion in chicken broth.

Thai Pork Jerky (Moo Dat Deaw)  12
Bite-sized pieces of deep-fried pork marinated in dark sweet soy sauce. Served with side of sticky rice and spicy chili sauce.


 Spicy     Vegetarian     Nuts   
 Vegetarian Option   
Shellfish / Fish Allergies: Many Thai dishes contain fish and/or oyster sauce. Only vegetarian dishes do not.



Allergy Info


We openly handle several allergens throughout the restaurant, including dairy, soy, peanut, tree nuts (e.g., almond, coconut, etc.), eggs, wheat, shellfish, and fish. While we take precautions to keep ingredients separate, we cannot guarantee that any of our beverages or foods are allergen free as we use shared equipment to store, prepare and serve them.



11am-3pm Every Day
Takeout Menu

Stir-Fry

Includes mixed salad, two vegetable wontons and steamed rice (jasmine or brown)

No Protein, Mixed Vegetable, Tofu, Chicken, or Pork  10
Beef  11
Shrimp  12

Mixed Vegetables
Napa cabbage, carrot, bok choy, bean sprout, snow pea, broccoli, cabbage, and celery.
Vegetarian Option 

Basil & Chili
With garlic, chili, bell pepper, and basil.  
Vegetarian Option 

Garlic & Black Pepper
Stir-fried with fresh garlic and black pepper on bed of cabbage.
Vegetarian Option 

Prik King
With roasted chili paste and green bean.  

Specialty

Includes mixed salad, two vegetable wontons and steamed rice (jasmine or brown)

Chicken Sate  10
Three chicken breast skewers. Served with side of cucumber salad and peanut sauce.  

Orange Chicken  10
Crispy battered chicken in sweet tangy orange sauce. Garnished with sesame seed.

BBQ Chicken (Gai Yang)  10
Marinated with curry powder and herbs. Served as quarter chicken with side of sweet garlic chili sauce.

Fried Catfish Fillet  12
Served with side of house made “3-flavor sauce”.  

Noodles

Includes mixed salad and two vegetable wontons

No Protein, Mixed Vegetable, Tofu, Chicken, or Pork  10
Beef  11
Shrimp  12

Pad Thai
Thin rice noodle, tofu, peanut, bean sprout, egg, and green onion.  

Curry

Includes mixed salad, two vegetable wontons and steamed rice (jasmine or brown)

No Protein, Mixed Vegetable, Tofu, Chicken, or Pork  10
Beef  11
Shrimp  12

Yellow Curry (Chicken Only)  10
With potato and carrot.  


 Spicy     Vegetarian     Nuts   
 Vegetarian Option   
Shellfish / Fish Allergies: Many Thai dishes contain fish and/or oyster sauce. Only vegetarian dishes do not.



Allergy Info


We openly handle several allergens throughout the restaurant, including dairy, soy, peanut, tree nuts (e.g., almond, coconut, etc.), eggs, wheat, shellfish, and fish. While we take precautions to keep ingredients separate, we cannot guarantee that any of our beverages or foods are allergen free as we use shared equipment to store, prepare and serve them.



Served All Day
Takeout Menu    Large Group Menu

Starters

Vegetable Egg Rolls  6
Filled with glass noodle, shredded cabbage, and carrot. Served with sweet and sour sauce.

Vegetable Wontons  7
Filled with curried potato, carrot, corn, and peas. Served with sweet and sour sauce.  

Spicy Thai Fries  7
Seasoned with chili, garlic, cilantro, lime, and scallions. Served with house made sriracha ketchup.  

Samosa  8
Filled with curried potato. Served with side of cucumber salad.  

Salad Rolls  9
Rice noodle, cucumber, basil, lettuce, carrot, and cilantro wrapped in rice paper. Served with honey mustard and peanut dressing.  

Fish Cakes (Tod Mun)  9
Deep-fried patties made of ground Swai fish blended with green bean and red curry paste. Topped with garlic, chili, and peanut. Served with side of cucumber salad.  

Dumplings (Gyoza)  9
Filled with chicken and cabbage. Choice of: Steamed, Pan-fried or Deep-fried.

Thai Pork Jerky (Moo Dat Deaw)  10
Bite-sized pieces of deep-fried pork marinated in dark sweet soy sauce. Served with spicy chili sauce.

Fried Taro Roll  10
Deep-fried taro and peanut wrapped in tofu skin. Served with side of cucumber salad.    

Thai Corn Fritter  10
Served with side of cucumber salad. (Please allow extra time to prepare)  

Grilled Pork Skewers (Moo Ping)  10
Marinated with palm sugar, soy sauce, cilantro, and black pepper. Served with sweet chili sauce.

Stuffed Chicken Wings  10
Boneless chicken wings stuffed with shrimp, ground chicken, glass noodle, carrot, mushroom, and peas.

Bangkok Wings  10
Crispy chicken wings tossed in sweet chili garlic sauce.

Crab Wontons  10
Cream cheese and imitation crab wrapped in a crispy wonton. Served with sweet and sour sauce.

Chicken Lettuce Wrap  10
Ground chicken, roasted chili, water chestnut, and cilantro. Served with crisp lettuce cups.

Sate
Skewers marinated with curry powder and spices. Served with side of cucumber salad and peanut sauce.  
Chicken  10
Beef  11

Deep Fried Crab Roll  13
Crab meat, shrimp, and ground chicken wrapped in tofu skin. Served with sweet chili sauce.

Crispy Calamari  13
Served with cilantro lime sauce.

Coconut Shrimp  14
Served with sweet chili sauce.

Noodle Soup

Wonton Noodle Soup  12
With BBQ Pork, shrimp, egg noodle, bok choy, cilantro, and green onion in chicken broth.

Curry Noodle Soup (Khao Soi)  12
Northern Thailand’s popular curry based soup. With egg noodle, chicken, pickled mustard greens, and onion. Topped with crunchy noodle.  

Duck Noodle Soup  14
With bean sprout and onion. Choice of: Egg noodle, Thin rice noodle, or Flat rice noodle.

Soup

Lemongrass Soup (Tom Yum)
Mushroom, lemongrass, galangal, kaffir lime leaf, lime juice, and roasted chili in chicken broth.  
Chicken (S)  5
Shrimp (S)  7
Chicken (L)  11
Shrimp (L)  14

Coconut Soup (Tom Kah)
Mushrooms, lemongrass, kaffir lime leaf, lime juice, and roasted chili in chicken broth.  
Chicken (S)  5
Shrimp (S)  7
Chicken (L)  11
Shrimp (L)  14

Seafood Lemongrass Soup (Tom Yum Talay)  21
Fish, squid, shrimp, crab, mussel, mushroom, lemongrass, galangal, kaffir lime leaf, lime juice, and roasted chili in chicken broth.  

Salad

Mixed Salad  7
With peanut dressing or orange-ginger vinaigrette.  

Laab  9
Tossed with roasted rice powder, onion, and dried chili in a spicy lime dressing.   Choice of: Ground chicken or Tofu.

Saladang Garden Salad  9
Julienned green apple, ginger, onion, peanut, and coconut tossed in galangal dressing.

Papaya Salad (Som Tum)  10
Grilled and dried shrimp, green papaya, tomato, green bean, roasted peanut, and carrot tossed in a sweet and spicy tamarind sauce.    

Yum Eggplant  12
Grilled eggplant, onion, and cilantro tossed in a spicy lime dressing.  
Choice of: Ground chicken or Shrimp.

Beef Salad (Yum Nua)  12
Grilled beef, roasted rice powder, onions, tomatoes, cucumbers, and mixed greens tossed in a spicy lime dressing.  

Crispy Pork Belly Salad (Yum Moo Grop)  14
With tomato, onion, cucumber, and mixed greens tossed in a spicy lime dressing.  

Roasted Duck Salad (Yum Ped Yang)  14
With tomato, ginger, and mixed greens tossed in a roasted chili dressing.  

Seafood Salad (Yum Talay)  21
King crab, mussel, scallop, shrimp, and squid on a bed of mixed greens tossed in a spicy lime dressing.  

House Specialty

BBQ Chicken (Gai Yang)  11
Marinated with curry powder and herbs. Served as half chicken with side of sweet garlic chili sauce.

Orange Chicken  11
Crispy battered chicken in sweet tangy orange sauce. Garnished with sesame seed.

Orange Shrimp  14
Crispy battered shrimp in sweet tangy orange sauce. Garnished with sesame seed.

Crispy Pork Belly with Chinese Broccoli (Kah Na)  14
Stir-fried with garlic and dried chili.

Fried Catfish Fillet  15
Topped with fried basil and bell pepper. Served with side of house made “3-flavor sauce”.  

Salmon with Panang Curry  21

Garlic Pepper Salmon  21
Served with grilled green bean and carrot.

Soy-Ginger Sea Bass  23
Chilean wild-caught sea bass steamed with ginger and shiitake mushroom. Served on bed of bok choy with soy sauce.

Fried Whole Catfish  25
Served with assorted dipping sauces: Cilantro lime, Sweet soy sauce with ginger, and Roasted chili paste.

Stir-Fry

No Protein, Mixed Vegetable, Tofu, Chicken, or Pork  11
Beef  12
Shrimp  14
Mixed Seafood  21

Mixed Vegetables
Napa cabbage, carrot, bok choy, bean sprout, snow pea, broccoli, cabbage, and celery.
Vegetarian Option 

Green Bean & Shiitake Mushroom
With oyster sauce and garlic.
Vegetarian Option 

Basil & Chili
With garlic, chili, bell pepper, and basil.  
Add crispy pork belly & green bean $3

Chili & Cashew
With broccoli, dried chili, cashew, and onion.  

Garlic & Black Pepper
Stir fried with fresh garlic & black peppers with a bed of cabbage.
Vegetarian Option 

Prik King
With roasted chili paste and green bean.  

Basil & Chili Eggplant
With garlic, chili, bell pepper, onion, and basil.  
Vegetarian Option 

Rice Bowl

Thai Omelette (Kai Jeow Gai)  10
Deep fried egg with ground chicken. Served with Sriracha sauce.

Hainan Chicken (Kao Mun Gai)  11
Poached chicken breast over garlic ginger rice. Served with side of bowl of house made chicken broth and spicy ginger sauce.  

Pad Gra Pow  11
Stir-fried with basil, chili, and ground chicken. Topped with fried egg.  

Garlic Pepper Pork (Moo Ga Tiem)  11
Served with fried egg.

BBQ Pork (Kao Moo Dang)  12
Served with crispy pork belly, hard-boiled egg, and cucumber.

Roast Duck (Kao Na Ped)  14
Served with pickled ginger and bok choy.

Fried Rice

No Protein, Mixed Vegetable, Tofu, Chicken, or Pork  11
Beef  12
Shrimp  14
King Crab  21
Mixed Seafood  21

Fried Rice
With egg, onion, and tomato.
Vegetarian Option 

Fried Rice Specialty

Saladang Garden Fried Rice  13
Chicken, egg, onion, and tomato fried rice topped with garlic pepper pork.

Noodle

No Protein, Mixed Vegetable, Tofu, Chicken, or Pork  11
Beef  12
Shrimp  14
Mixed Seafood  21

Pad Thai
Thin rice noodle, bean sprout, tofu, and green onion wrapped in egg omelette. Served with crushed peanut.  

Drunken Noodle (Pad Kee Mao)
Flat rice noodle, basil, chili, bell pepper, and onion on bed of greens.  

Pad See Ew
Flat rice noodle, egg, and broccoli in sweet soy sauce.

Rad Na
Crispy flat noodle, egg, and Chinese broccoli in gravy sauce.

Noodle Specialty

Saladang Garden Pad Thai  15
Traditional Thai-style. Thin rice noodle, bean sprout, fried tofu, ground chicken, shrimp, egg, and green onion. Topped with crushed peanut.

Curry

No Protein, Mixed Vegetable, Tofu, Chicken, or Pork  11
Beef  12
Shrimp  14
Mixed Seafood  21

Green Curry
With eggplant, bell pepper, bamboo shoot, and basil.  
Vegetarian Option 

Yellow Curry
With potato and carrot.  
Vegetarian Option 

Red Curry
With bell pepper, bamboo shoot, and basil.  
Vegetarian Option 

Panang Curry
With bell pepper and peas.  
Vegetarian Option 

Pumpkin Curry
With kabocha pumpkin, bell pepper, and basil.  

Curry Specialties

Duck Curry  14
With pineapple, bell pepper, and tomato in red curry base.  

Lamb Shank Massaman Curry  21
With red onion, potato, carrot, and peanut.  

Sides

Steamed Rice
Choice of: Jasmine or Brown.
Bowl  1.5
Pot  5

Sticky Rice  3

Peanut Sauce / Peanut Dressing  2

Sweet & Sour Saucee  2

Cucumber Salad  4

Steamed Vegetables  7

Dessert

Sweet Coconut Sticky Rice  4

Ice Cream (Dairy-based)  5
Green Tea
Chocolate Chip
Coconut (House made with shredded coconut & jackfruit)

Sweet Sticky Rice & Coconut Ice Cream  7
Garnished with toasted mung bean.

Mango Sweet Sticky Rice  9
With sweet sticky rice and coconut cream. Garnished with toasted mung bean.

Banana Samosas & Coconut Ice Cream  9
Deep-fried banana wrapped in egg roll skin. Topped with toasted coconut.

Thai Coconut-Egg Custard (Sung Kaya)  9
Topped with fresh shredded coconut and sesame seed. Served with sweet sticky rice and coconut cream.


 Spicy     Vegetarian     Nuts   
 Vegetarian Option   
Shellfish / Fish Allergies: Many Thai dishes contain fish and/or oyster sauce. Only vegetarian dishes do not.



Allergy Info


We openly handle several allergens throughout the restaurant, including dairy, soy, peanut, tree nuts (e.g., almond, coconut, etc.), eggs, wheat, shellfish, and fish. While we take precautions to keep ingredients separate, we cannot guarantee that any of our beverages or foods are allergen free as we use shared equipment to store, prepare and serve them.



Alcohol served dine-in only
Takeout Menu

Non-alcoholic

Thai Iced Tea
Regular  3.5  /  Large  4.5
— Add boba for $1

Thai Iced Green Tea
Regular  3.5  /  Large  4.5
— Add boba for $1

Thai Iced Coffee
Regular  3.5  /  Large  4.5
— Add boba for $1

Iced Tea
Choice of: Passion Tea, Green Tea, or Jasmine Tea.
Regular  3.5  /  Large  4.5

Hot Coffee  3

Stumptown Coffee  3.5

Hot Tea  2
Jasmine Tea or Green Tea

Hot Sweet Ginger Tea  3

Apple Juice  3

Lemonade  3

Acqua Panna  4
Flat mineral water

Pellegrino  4
Sparkling mineral water

Fresh Young Coconut  5

Canned Soda  2
Coke
Diet Coke
Sprite

Bottled Soda  4
Mexican Coke
Abita Root Beer
Bundaberg Ginger Beer
Bundaberg Blood Orange
Bundaberg Guava
Fanta Orange
Lemmy Sparkling Lemonade
Orangina Sparkling Citrus

Beer

Singha  4

Beerlao  4

Beerlao Dark  4

Sapporo  4

Allagash White  6

Hitachino Nest Belgian White Ale  10

Lost Coast Tangerine Wheat  5

Hitachino Nest Red Rice Ale  10

Allagash Saison  6

Abita Wrought Iron IPA  5

Mission Shipwrecked Double IPA  6

Wine

Convey Run
Columbia Valley, WA (Riesling)
7  /  24

Trefethen
Napa Valley, CA (Riesling)
28

Salt of the Earth “Flore de Moscato”
Madera, CA (Moscato)
7  /  24

La Marca Canella
Italy (Prosecco)
9

Château de Campuget
France (Rosé)
7  /  24

Campagnola
Italy (Pinot Grigio)
7  /  24

Rebel Coast “Sunday Funday”
Sonoma, CA (White Blend)
9  /  32

William Hill
Central Valley, CA (Chardonnay)
7  /  24

Baileyana
San Luis Obispo, CA (Chardonnay)
35

Leese-Fitch
Sonoma Valley, CA (Pinot Noir)
7  /  24

Baileyana
San Luis Obispo, CA (Pinot Noir)
35

Trefethen
Napa Valley, CA (Merlot)
38

Maggio
Lodi, CA (Cabernet Sauvignon)
7  /  24

Pedroncelli Dry
Creek Valley, CA (Cabernet Sauvignon)
32

Sake & Plum Wine

Hakutsuru Sayuri Junmai Nigori “Little Lilly”  11

Hakutsuru Draft  9

Hakutsuru Junmai Daiginjo “Soaring Cloud”  18

Shochikubai Classic Junmai  5

Takara Plum  5

3-close (Mon & Tue) / 3-6pm (Wed-Sun)
Dine-in Only

Food

$6 for one plate
$10 for two plates

Vegetable Egg Rolls
Filled with glass noodle, shredded cabbage, and carrot. Served with sweet and sour sauce.

Vegetable Wontons
Filled with curried potato, carrot, corn, and peas. Served with sweet and sour sauce.  

Spicy Thai Fries
Seasoned with chili, garlic, cilantro, lime, and scallions. Served with house made sriracha ketchup.  

Samosa
Filled with curried potato. Served with side of cucumber salad.  

Salad Rolls
Rice noodle, cucumber, basil, lettuce, carrot, and cilantro wrapped in rice paper. Served with honey mustard and peanut dressing.  

Fish Cakes (Tod Mun)
Deep-fried patties made of ground Swai fish blended with green bean and red curry paste. Topped with garlic, chili, and peanut. Served with side of cucumber salad.  

Dumplings (Gyoza)
Filled with chicken and cabbage. Choice of: Steamed, Pan-fried or Deep-fried.

Fried Taro Roll
Deep-fried taro and peanut wrapped in tofu skin. Served with side of cucumber salad.    

Stuffed Chicken Wings
Boneless chicken wings stuffed with shrimp, ground chicken, glass noodle, carrot, mushroom, and peas.

Bangkok Wings
Crispy chicken wings tossed in sweet chili garlic sauce.

Crab Wontons
Cream cheese and imitation crab wrapped in a crispy wonton. Served with sweet and sour sauce.

Chicken Sate
Skewers marinated with curry powder and spices. Served with side of cucumber salad and peanut sauce.  

Deep Fried Crab Roll
Crab meat, shrimp, and ground chicken wrapped in tofu skin. Served with sweet chili sauce.

Crispy Calamari
Served with cilantro lime sauce.

Beer

Imported Beer

Singha  4
Beerlao  4
Beerlao Dark  4
Sapporo  4

Domestic Beer

Lost Coast Tangerine Wheat  4
Abita Wrought Iron IPA  5
Allagash White  5
Allagash Saison  5

Wine

White Wine

Campagnola  5
Pinot Grigio - Italy

William Hill  5
Chardonnay - Central Valley, CA

Red Wine

Leese-Fitch  5
Pinot Noir - Sonoma Valley, CA

Maggio  5
Cabernet Sauvignon - Lodi, CA

Sake

Hakutsuru Draft  6
Hakutsuru Sayuri Junmai Nigori “Little Lilly”  8


 Spicy     Vegetarian     Nuts   
 Vegetarian Option   
Shellfish / Fish Allergies: Many Thai dishes contain fish and/or oyster sauce. Only vegetarian dishes do not.



Allergy Info


We openly handle several allergens throughout the restaurant, including dairy, soy, peanut, tree nuts (e.g., almond, coconut, etc.), eggs, wheat, shellfish, and fish. While we take precautions to keep ingredients separate, we cannot guarantee that any of our beverages or foods are allergen free as we use shared equipment to store, prepare and serve them.