Glasgow Branch : Lunch Time

Glasgow Branch : Lunch Time

Glasgow Branch : 12:00 - 2:30 pm Monday – Saturday
2 Courses £8.90 Any starter and any main course.
3 Courses £9.90 Any starter and any main course with either desert or coffee/tea.
A choice of Prawn is £1.00 extra.
A Basket of Thai Prawn Crackers £1.00 extra.
A La carte menu available on request.

Starter

Hot and sour soup (Tom Yum)
[Vegetables, Chicken, Tiger prawns]
Thailand’s arguably most famous hot and sour soup flavoured with lime leaves, galangal and fresh lime juice.
Galanga soup with coconut milk (Tom Kha)
[Vegetables, Chicken, Tiger prawns ]
Traditional Thai soup cooked with coconut milk and fresh Thai herbs and spices.
Salad
- a. Vermicelli salad (Yum Woon-Sen)
  Vermicelli noodles with tiger prawns and minced chicken mixed with coriander, shallot, fresh herbs and served with a chilli and lemon dressing.
- b. Minced chicken salad (Larb Gai)
  Traditional Thai salad with minced chicken, Thai herbs, coriander and mixed with fresh lime juice, fish sauce, ground roasted rice and chilli dressing.
- c. Thai style salad (Yum)
  [Vegetables (N), Chicken, Tiger prawns]
  Thai salad with shallot, red peppers, coriander and mixed with fresh lime juice, fish sauce and chilli
Chicken spring rolls(Poh Pia Gai) or vegetables spring rolls (Poh Pia Pak)
- a. The chicken spring rolls consist of minced chicken with bamboo shoot and special chilli paste rolled in rice paper and deep-fried until crisp served with sweet chilli sauce
- b. The vegetables spring rolls have mixed vegetable instead of chicken meat and bamboo shoot (V)
Golden triangle or vegetables golden triangle
- a. The golden triangle consists of minced chicken with vegetables mixed with curry powder wrapped in rice skin in triangle shape and deep fried until crisp, served with sweet chilli sauce.
- b. The vegetables golden triangle has the same ingredients without chicken meat (V)
Chicken Satay
Chicken marinated and char-grilled served with a special peanut sauce (N)
Fish cakes (Tord-Mun Plah)
Cod fillet blended with long beans, chopped lime leaves, Thai spices and red curry paste, deep-fried and served with ground peanuts in sweet chilli sauce (N)
Tempura
- a. Prawns tempura (Goong Tempura): tiger prawn in special batter, deep fried until crisp and served with sweet chilli sauce
- b. Vegetables tempura (Pak Tod): similar to the prawn tempura but use vegetables instead of prawn
Pork spare ribs (Gra-Doog Moo Tord)
Pork spare ribs marinated in special sauce, deep-fried and served with sweet chilli sauce
Deep-fried bean curd (Tao-Hoo Tord) (V)
Fresh bean curd deep-fried until crisp, served with ground peanuts in sweet chilli sauce (N)

Main Courses

A Choice of Main Bean curd (V), Vegetables (V), Chicken, Pork, Beef or Tiger prawns

Thai fried rice (Kao Pad)
Thai style fried rice with onion, egg and vegetables.
Pad Thai
The Thailand’s most popular rice noodle fried with a choice of meat or vegetables with egg, spring onions and bean sprouts served with ground peanuts and lemon on the side (N)
Pad See-Ew
Flat rice noodles fried with a choice of meat or vegetables with egg, thick and thin soy sauce (N)
Pad Kee-Mao
Flat rice noodles fried with a choice of meat or vegetables with garlic, fresh vegetables, chillies and basil leaves.
Stir-fry with cashew nut (Pad Med-Manuang)
Stir-fry with cashew nuts, onion and garnished with roasted chillies
Stir-fry with oyster sauce (Pad Nam-Mun-Hoy)
Stir-fry with oyster sauce and lightly cooked vegetables
Stir-fry with fresh garlic and black pepper (Pad Gra-tiam Prig-Tai)
Stir-fry with fresh garlic and black pepper
Stir-fry with sweet and sour sauce (Pad Preo-Wan)
Stir-fry with Thai style sweet and sour sauce, mixed vegetables and pineapple.
Stir-fry with holy basil (Pad Ga-Prao)
Stir-fry with holy basil leaves, garlic, hot chillies long beans and mushroom
Stir-fry with ginger (Pad Khing)
Stir-fry with shredded ginger, dried mushroom and spring onions
Stir-fry with satay sauce (Gai Cha-Am)
Stir-fry with garlic, spring onion, seasonal vegetables with Thai satay sauce
Stir-fried mixed vegetables (Pad Pak Ruam) (V)
Stir-fried seasonal mixed vegetables with oyster sauce and soy sauce (N)
Green curry (Gang Keo-Wan)
Traditional green curry cooked with coconut milk, green curry paste, lime leaves, aubergines, bamboo shoots, red and green peppers and sweet basil.
Red curry (Gang Phed Nor-Mai)
Traditional red curry cooked with coconut milk, red curry paste, lime leaves, bamboo shoots, red and green peppers, sweet basil.
Creamy curry (Gang Panang)
Mild creamy curry cooked with coconut milk and simmered until concentrated, garnished with shredded lime leaves and sweet basil.
Massamun curry (Gang Massamun) (N)
Mild curry cooked in rich coconut milk, peanuts, carrots, potatoes and onions.
Jungle curry (Gang Paa)
A choice of meat or vegetables cooked in chicken broth with vegetables, red and green peppers, fresh peppercorns and shredded grachai (Thai herb)