Restaurant Khonkaen Thai Cuisine - Newbury

Duck Spring Rolls (Poh Piea Phed) (G) (S)

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Deep fried golden pastry filled with shredded duck & grass noodle aromatic spice, served with hoi sin sauce.

Thai Dim Sum (Kha Nom Jeeb) (G) (S)

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Steamed minced pork and prawns dumpling accompanied with sweet rich soy sauce.

Thai Fish Cake (Thod Mun Pla) (Medium)

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Mined fish spiced with red curry paste and thai herbs, served with sweet chilli, & cucumber relish.

Tom Yum (Hot & Sour Soup) (Hot)

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A popular of thai spicy sour soup with favourite of lemon grass, galangal, kaffia lime leaf coriander, chilli and a touch of lime juice.

Tom Kha (Spicy & Sour Soup With Coconut) (Medium)

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A delightful thai spicy & sour coconut soup with coconut milk, lemon grass, galangal, kaffia lime leaf, onion topped with chilli oil.

Wan Ton Duck Soup (Giew Nam Ped) (G) (S)

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Clear soup of wanton pastry filled with duck, shitake mushroom, pak choi & bean sprout.

Spicy Minced Chicken Salad (Larb Gai) (Hot)

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Minced chicken with roasted rice powder, roasted chilli powder, shallot, coriander, kaffia lime leave, mint, fish sauce and lime juice.

Spicy Beef Salad (Pla Nuea) (Hot)

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Medium cooked and sliced sirloin of beef tossed with spicy lime & chilli paste dressing, lemongrass kaffia lime leaf, red onion, cucumber, mint and spring onion.

Spicy Seafood Salad (Yum Talay) (Hot)

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Seafood salad (prawns, squid, mussel and seafood stick) ginger, onion, tomatoes, celery and spring onion tossed with spicy-lime dressing.

Geang Khiew Wan (Thai Green Curry) (Medium)

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The famous fragrant of green curry paste cooked in a rich coconut milk with bamboo shoots, pepper courgette, peas, butternut squash and sweet basil.

Geang Deang (Red Curry) (Hot)

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Aromatic red curry paste cooked in a rich coconut milk with bamboo shoots, pepper, courgette fine bean, butternut squash, chilli and sweet basil.

Geang Paneang (Paneang Curry)

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A rich and creamy of paneang curry cooked in coconut milk, sliced pepper, kaffia lime leaf.

Phad Nam Mun Hoi (With Oyster Sauce Flavoured) (S)

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Stir fried with onion, mushroom, carrot, baby corn and spring onion in oyster sauce.

Phad Khing Sod (With Fresh Ginger, Chilli) (S)

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Stir fried with fresh ginger, onion, pepper, mushroom, fresh chilli, spring onion in soy sauce.

Phad Kra Tiem Prik Tai (With Garlic & Cracked Peppercorn) (S)

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Stir fried with garlic, cracked pepper, and onion in soy sauce.

Goong Phad Pak (Prawns With Broccoli) (S)

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Stir fried king prawns with broccoli, carrot, baby corn and mushroom in light soy sauce.

Goong Makham (King Prawns With Tamarind Sauce) (G) (Oy)

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Butterfly jumbo prawns on shell topped with tamarind sauce on bed of chinese leaf.

Chu Chee Goong (King Prawns Light Curry) (Medium)

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Light butterfly jumbo king prawns with riches red curry, rambutan dressed with coconut &lime leaf.

Kor Moo Yang, Gai Yang (Grilled Pork Shoulder or Chicken) (G) (S)

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A north-eastern style grilled marinated pork shoulder or chicken thigh with garlic, cracked pepper, coriander roots in soy sauce served with spicy tamarind dip and sticky rice.

Thai Steak (Weeping Tiger) (8oz) (S) (Hot)

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Grilled diced of sirloin (cooked from your choice) flame in thai whisky, thai herbs with our special chef recipe, mushroom, onion, pepper, green pepper corn served on hot sizzling plate.

Talay Reon (Seafood Sizzling) (S) (C) (Hot)

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King prawns, mussels, squid and salmon cooked in aromatic thai herbs, black kra chai powder(know as aphrodisiac herb) in spicy sweet & sour sauce, served on hot sizzling plate.

Pad Thai (N) (S) (G) (C) (D)

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A traditional of stir fried rice noodle with fried tofu, fried shallot, chive, bean sprout, ground pea nut and egg in tamarind sauce (ground pea nut can separate in your choice).

Jungle Noodle (Pad Khee Mao) (S) (Hot)

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Stir fried of rice noodle with thai herbs, onion, pepper, bamboo shoot, bean, chilii, garlic, holy basil in dark soy sauce.

Chow Miens (S) (G)

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Stir fried egg noodles with onion, spring onion, carrot, bean sprout in aromatic chinese sauce.

Seafood

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Chicken

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Prawn

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