Authentic Thai cuisine - 831.479.0366
3005 Porter St. at the center of Soquel Village
(intersection of Old San Jose Hwy & Soquel Dr.)

LUNCH SPECIALS


Served with Rice and Salad (Except L-1, L-12 to L-19)
Choice of one item from L-2 to L-24 (Chicken, Pork, Beef, or Tofu) | $7.45
(Substitution for prawns | $9.45)
Choice of one item from L-25 to L-27 | $9.45

LUNCH COMBINATION

Served with Rice and Salad (Except L-1, L-12 to L-19)
and one choice of appetizers (Chicken Satay, Pot Sticker, Deep fried Spring Roll,
Fresh Spring Roll, Crab Lagoon, or Coconut Chicken Soup)
Choice of one item from L-2 to L-24 (Chicken, Pork, Beef, or Tofu) | $9.45
(Substitution for prawns | $11.45)
Choice of one item from L-25 to L-27 | $11.45

L-1. B.B.Q. CHICKEN
Chicken marinated in coconut curry powder, served with sweet plum sauce.

L-2. CASHEW NUT
Sauteed in chili paste with pea-carrot, onions, bamboo shoots, and water chestnut, topped with roasted cashew nuts.

L-3. BROCCOLI GARLIC
Sauteed broccoli and carrot in garlic sauce.

L-4. MIXED VEGETABLES
Sauteed mixed vegetables and mushrooms in garlic sauce.

L-5. GINGER & VEGETABLES
Sauteed fresh ginger with onions, green beans, carrot, celery, baby corn, red bell pepper, cabbage, and mushrooms in black garlic sauce.

L-6. SPICY BASIL & CHILI
Sauteed sweet basil, garlic, chilies, onions, red bell pepper, bamboo shoots, green beans, and carrot

L-7. SWEET AND SOUR
Sauteed snow peas with carrot, cucumber, baby corn, onions, and red bell pepper, in fresh tomatoes and pineapple sauce.

L-8. SPICY GREEN BEAN (PRIG KHING)
Sauteed green beans and carrot in red chili paste.

L-9. PARAM
Sauteed in homemade creamy peanut sauce over steamed spinach, topped with roasted peanut and carrot.

L-10. MONGOLIAN
Sauteed in special sake sauce with mushrooms, celery, onions, and water chestnut, topped with crispy white vermicelli noodles.

L-11. EGGPLANT PLATE
Sauteed red bell pepper and sweet basil in garlic black bean chili sauce.

L-12. THAI FRIED RICE
Pan-fried Jasmine Thai rice with garlic, egg, pea-carrot, onions, baby corn, and tomatoes.

L-13. SPICY FRIED RICE
Pan-fried Jasmine Thai rice with garlic chili sauce, bamboo shoots, basil, red bell pepper, green beans, onions, and carrot.

L-14. PAD WOONSEN
Stir-fried crystal bean thread with egg, bean sprouts, onions, celery, baby corn, tomatoes, red bell pepper, green beans, cabbage, and carrot.

L-15. PAD SEE YOU (BLACK BEAN RICE NOODLES)
Pan-fried flat rice noodles with egg, broccoli, and carrot in black bean sauce.

L-16. PAD THAI
Pan-fried thin rice noodles with egg, bean sprouts, green onion, and crusted peanut in tamarind sauce.

L-17. NOODLES SOUP
Rice noodles soup with bean sprouts, cilantro, spinach, green onion, and roasted garlic.

L-18. SPICY NOODLES
Pan-fried flat rice noodles with bamboo shoots, tomatoes, red bell pepper, onions, green beans, and sweet basil in garlic chili soy sauce.

L-19. CHOW MEIN NOODLES
Pan-fried egg noodles with bean sprouts, onions, carrot, celery, baby corn, green beans, and cabbage.

L-20. PA-NANG CURRY
Broccoli, green beans, cabbage, zucchini, carrot, red bell pepper, and basil simmered in coconut milk with panang chili paste.

L-21. YELLOW CURRY
Potatoes, onions, broccoli, green beans, cabbage, zucchini, and pea-carrot simmered in coconut milk with yellow curry paste (Yellow color is from cumin and turmeric).

L-22. GREEN CURRY
Bamboo shoots, broccoli, green beans, cabbage, zucchini, pea-carrot, red bell pepper, and sweet basil simmered in coconut milk with green chili paste.

L-23. RED CURRY
Bamboo shoots, broccoli, green beans, cabbage, zucchini, pea-carrot, red bell pepper, and sweet basil simmered in coconut milk with red chili paste.

L-24. MUS-SA-MUN CURRY
Potatoes, onions, broccoli, green beans, cabbage, zucchini, and carrot simmered in coconut milk with mussamun curry paste, topped with roasted peanut.

L-25. SHRIMP AND SQUID FRIED CHILI
Sauteed shrimps and squid with green beans, carrot, red bell pepper, onions, celery, and straw mushroom in garlic chili sauce.

L-26. SPICY FRIED FISH
Sauteed crispy Tilapia fillet with onions, bamboo shoots, green beans, carrot, and red bell pepper in garlic chili basil sauce.

L-27. PA-NANG FISH
Fried Tilapia fillet simmered with vegetables in panange curry.