Baan Pad Thai Sao Ching Cha

Thailand's most famous noodle dish. Stir-fried rice noodles with egg, peanuts, bean sprouts, and a sweet and savory tamarind sauce.

A variation of Pad Thai using glass noodles (mung bean vermicelli). The noodles are transparent and chewy, stir-fried with traditional Pad Thai flavors.

Stir-fried glass noodles with shrimp and Cha-om (climbing wattle). Cha-om is a tropical herb with a distinct pungent aroma and savory taste.

Rice noodles stir-fried with water mimosa (Kha-shet) and shrimp. Water mimosa adds a unique crunchy texture and fresh vegetable flavor to the dish.

Known as 'Khao Kluk Kapi', this is rice fried with savory shrimp paste. Typically served with sweet pork, shredded green mango, egg, chilies, and shallots.

Classic Thai 'Pad Kra Pao'. Minced meat stir-fried with holy basil, garlic, and fresh chilies. Served over rice. Spicy, aromatic, and savory.

Meat stir-fried with Thai roasted chili paste (Nam Prik Pao) or red curry paste. It has a rich, slightly sweet, and spicy flavor profile.

A spicy stir-fry featuring bamboo shoots and red curry paste. The bamboo shoots add a nice crunch to the tender meat and spicy sauce.

A milder, aromatic stir-fry known as 'Pad Khing'. Features fresh ginger strips, wood ear mushrooms, and onions. Savory and warming.

Thai-style fried rice with egg, onion, and choice of meat. Seasoned with soy sauce and fish sauce. Served with lime and cucumber.