Restaurant Thai Rack - St Albans

Gai (Chicken) (N)

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Gai (Chicken)

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Quarter

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Steamed Jasmine Rice

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Egg Fried Rice

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Sticky Rice

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Gai Ma Nao (Spicy Lemon Chicken) (Mild)

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Grilled marinated chicken with lemon grass, garlic, lemon zest and lime leaves, served with hot and sour dip.

Pra Rama Loong Soang (Nutty Chicken) (N)

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Spicy nutty chicken with coconut milk in creamy peanut sauce garnished with coriander.

Pad Ped Yang Nam Peung (Honey Roasted Duck)

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Roasted duck stir fried with vegetables in honey sauce.

Pla Lad Prig (Hot and Sour Chilli Fish) (Medium Hot)

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Grilled marinated Pomfret fish with onions, carrots, peppers, tomatoes and celery topped with hot and sour chilli garlic sauce.

Pla Grob Horapa (Crispy Fish with Chilli and Basil) (Medium Hot)

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Grilled marinated Pomfret topped with garlic, peppers, chilli and basil.

Salt & Pepper

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Crispy fried seafood of your choice tossed with salt, pepper, garlic and spring onion.

Gai Pad Khing (Chicken with Ginger) (Mild)

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Stir fried chicken in spicy sauce with ginger, black bean sauce, onions, peppers, black and white mushrooms, carrots, and baby corn.

Pad Gaprao (With Chilli and Basil) (Medium Hot)

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Stir fried meat of your choice with bamboo shoots, green beans, onions and peppers with a chilli and basil sauce.

Pad Horapa Grob (Spicy Crispy) (Medium Hot)

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Stir fried crispy meat or seafood of your choice with crunchy peppers, basil and chilli.

Gang Phed (Red Curry) (Medium Hot)

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Choice of chicken or pork or beef or lamb or prawns in red curry paste with coconut milk, bamboo shoots, green beans, peppers, lime leaves and sweet basil.

Gang Karee (Yellow Curry) (Medium Hot)

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Sautéed choice of chicken or pork or beef or lamb or prawns in yellow curry sauce with peppers, onions and potatoes.

Gang Keaw Wahn (Green Curry) (Medium Hot)

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Choice of meat in a delightful creamy green curry in coconut milk with bamboo shoots, green beans, peppers and lime leaves garnished with sweet basil.

Yum Ped Yang (Warm Roasted Duck Salad)

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Freshly prepared warm roasted duck salad with lemon grass and chilli oil in spicy dressing.

Yum Talay (Warm Mixed Seafood Salad)

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Warm mixed seafood salad with lemon grass in spicy dressing.

Phla Goong (Prawn Salad)

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Warm prawn salad with lemon grass in lemon and chilli oil dressing.

Tom Yum Goong (Hot and Sour Prawn Soup)

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Prawns in hot and sour rich broth with lemon grass, lime leaves, coriander and mushrooms.

Tom Yum Gai (Hot and Sour Chicken Soup)

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Chicken in hot and sour rich broth with lemon grass, lime leaves, coriander and mushrooms.

Tom Kha Gai (Lemon Chicken in Coconut Milk and Galangal)

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A traditional Thai chicken soup in coconut milk with galangal, lemon grass, coriander and lime leaves.

Hors D’oeuvres (For Two)

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Mixed Hors D’oeuvres (chicken satay, prawn on toast, toong tongs, fish cakes, vegetable spring rolls).

Kanom Jeep

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Thai style minced chicken and prawn steamed dumplings.

Kanom Pung Na Goong (Royal Snack)

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Crispy prawn on toast, served with fresh pickled cucumber in sweet and sour chilli sauce.

Set A

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Mixed hors d’ oeuvres. Gang keaw wahn gai (chicken green curry); gai pad khing (stir fried chicken with ginger); nua pad preaw wahn (sweet and sour beef); V, N pad thai (stir fried noodles with egg and vegetables); egg fried rice banana in coconut milk.

Set B

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Aromatic crispy duck – Thai style gang karee gai (chicken in yellow curry sauce with onions and potatoes); goong ma kham (stir fried prawns in tamarind sauce); N gai ma muong (stir fried chicken with cashew nuts); nua nam mun hoi (stir fried beef in oyster sauce); V, N pad thai (stir fried noodles with egg and vegetables); egg fried rice banana in coconut milk.

Set C

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Mixed hors d’ oeuvres, gang phed gai (chicken red curry); nua tord gra tiem (stir fried beef with garlic); gai nam mun hoi (stir fried chicken in oyster sauce); V, pad mee (plain noodles with egg and bean sprouts); steamed jasmine rice.