Thai Basil - Sample Menu

Rice Plates

Small plates are served during lunch hours only Sm. / Lg .

Served with steamed jasmine rice ( Brown rice add 50¢)

Choice of Chicken, Pork, Beef, Tofu or Mixed veggies ......................8.25/ 11.75

Shrimp -or -Calamari ...............................................................................................9.75/ 13.75

RP 1 Gra-Tiam-Prik-Tai (Thai Scampi):
Choice of meat, carrots and snow peas pan-fried in mild Thai garlic pepper sauce. Served with sweet chili sauce.

RP 2 Pad-Ma-Mauang-Him-Ma-Pan:
Bell peppers, mushrooms, onions and carrots sautéed in light gravy soy sauce. Topped with roasted cashew nuts and dry chili.

RP 3 Pad-Kra-Pow*:
Bell peppers, mushrooms, onions and Thai basil sautéed in spicy garlic chilies soy sauce.

RP 4 Pad-Prik-King*:
Sliced green beans and carrots sautéed in spicy ginger red curry.

RP 5 Pad-Kow-Pod-Orn:
Baby corn, onions, snow peas, carrots and mushrooms sautéed in light gravy soy sauce.

RP 6 Pad-Pak-Ruam:
Medley of mixed fresh vegetables sautéed in light gravy bean sauce.

RP 7 Gang-Garee-Gai (Yellow Curry with Chicken):
Chicken, potatoes, onions and carrots simmered in mild yellow curry and coconut milk.

RP 8 Gang-Ped* ( Spicy Red Curry):
Bamboo shoots, bell peppers, and Thai basil simmered in red curry and coconut milk.

RP 9 Gang-Keaw-Wan* (Spicy Green Curry):
Oriental eggplant, bell peppers, and Thai basil simmered in green curry and coconut milk.

RP 10 Pa-Nang* (Creamy Red Curry):
Choice of meat simmered in creamy red curry and coconut milk.

RP 11 Pad-Prew-Wan (Thai Sweet 'n Sour):
Pineapple, tomatoes, snow peas, carrots, onions and bell peppers sautéed in Thai style sweet 'n sour sauce.

RP 12 Pad-Ped-Makluah* (Thai Spicy Eggplant) :
Eggplant, bell peppers and Thai basil sautéed in spicy red curry.

Noodles and Fried Rice

Small plates are served during lunch hours only Sm. / Lg.

Choice of Chicken, Pork, Beef, Tofu or Mixed veggies ......................8.25/ 11.5
Shrimp -or -Calamari ...............................................................................................9.75/ 13.5

NF 1 Pad-Thai:
Thai style rice noodles sautéed in tangy sweet sauce with tofu, egg and bean sprouts; sprinkled with roasted peanuts.

NF 2 Lad-Nah: Thick rice noodles and broccoli florets in light gravy bean sauce OR Pad-See-Ew: Thick rice noodles and broccoli florets pan-fried with egg in sweet soy sauce.

NF 3 Pad-Kee-Mow* ( Drunken Noodles):
Thick rice noodles pan-fried in spicy soy sauce with chopped garlic chilies, tomatoes and Thai basil. Served over bed of lettuce and bean sprouts.

NF 4 Kow-Pad (Thai Fried Rice):
Thai traditional style fried rice with onions and egg.

NF 5 Kow-Pad-Kra-Pow* (Thai Spicy Fried Rice) :
Thai spicy fried rice with chopped garlic chilies, onions and Thai basil.

Starters: 7.5

Sa-tay : Grilled skewered marinated strips of chicken breast or beef sirloin. Served with Thai peanut sauce and fresh cucumber salad.

Tofu Sa-tay: Grilled skewered marinated tofu. Served with Thai peanut sauce and fresh cucumber salad.

Po-Pia-Tod (Crispy - Fried - Spring rolls): Golden fried spring rolls filled with chicken, noodles pork, and vegetables. Served with sweet n' sour sauce.

Crispy -Veggie -Rolls - (without - meat) Po-Pia-Sod - (Fresh - Salad Roll) : Cooked shrimp, tofu, cucumber, mixed lettuce and rice noodles wrapped in rice paper. Served with savory Thai Basil’s sauce.

Veggie -Salad -Roll: (without - shrimp)

Gung-Hom-Pah: (Golden Fried Prawns)
Served with sweet 'n sour sauce with chopped roasted peanuts.

Crispy Fried Tofu :
Served with cucumber salad in sweet n' sour sauce.

Tung-Tong (Fried Golden Cups)
Crispy cups filled with mixture of pork, chicken, prawns and water chestnuts. Served with sweet 'n sour sauce with chopped roasted peanuts.

Soups:

Tom-Yum -Soup* -- (Thai -Hot -'n -Sour)
Infused by lemon grass, kafir lime leaves, onions, cilantro, mushrooms, a touch of lime juice and roasted curry.

Chicken ....................................................4.75 cup/8 bowl

Prawns .....................................................6.25 cup/ 9.50 bowl

Seafood (served in clay pot)............................... 13 bowl

Tom-Kha-Gai -Soup -- (Thai -Coconut -Soup)
Creamy coconut milk broth infused by lemon grass, kafir lime leaves, onions, cilantro, mushrooms, a touch of lime juice and roasted curry.

Chicken ....................................................4.75 cup/8 bowl

Prawns .....................................................6.25 cup/9.50 bowl

Seafood (served in clay pot)............................... 1 3 bowl

Gang Jeard (Clear chicken noodles Soup)
Minced chicken, crystal noodles and mixed vegetables simmered in clear broth ......................... 4.75 cup/8 bowl

Salads:

Thai Spicy Salad*
Choose from Sa 1- Sa 4: tossed with lemon grass, onions, cilantro and mint leaves in spicy lime dressing.
Served over bed of mixed lettuce with cucumber and tomatoes.

Sa 1 Yum-Nuah* (Sliced -Grilled -Sirloin) ........ 9.5

Sa 2 Pla-Gung* (Seared -Prawns) .................. 11

Sa 3 Lap-Gai* (Minced -Chicken) ................... 8.5

Sa 4 Lap-Jay* (Grilled - Tofu) .............................. 8

Curry -Beef -Noodles -Sal a d d ............................. . 10
Strips of sirloin sautéed in mild yellow curry with tomatoes, onions, cilantro, lemon grass and roasted peanuts. Served over thin rice noodles and mixed lettuce with Thai Basil’s dressing.

Salad Bai Yok .......................................................... 9
Chicken sautéed in mild yellow curry with tomatoes, onions, cilantro, lemon grass and roasted peanuts.
Served over bed of baby spinach with Thai peanut dressing.

Yum Woonsen* ...................................................... 11
Crystal noodles, chicken and prawns tossed in spicy lime dressing with lemon grass, onions, cilantro and mint leaves. Served over bed of lettuce.

Som Tum * (Green Papaya Salad) .................... 7
Country style Thai salad of shredded green papaya, tomatoes in spicy lime dressing pounded together by mortar and pestal.

Thai -Basil's - Salad ................................... .. . 8 .5
Grilled marinated chicken breast and boiled egg served over mixed leaf lettuce, tomatoes, mushroom, onions and cucumber. Served with Thai peanut dressing.

With -Grilled -Tofu .................................................. 8

Mixed green Salad ............................................ 4 .75
with Thai peanut dressing

Grills & Specialties

Small plates are served during lunch hours only Sm. / Lg.

Served with steamed jasmine rice ( Brown rice add 50¢)

Hoi Tom Kha .............................................................................................................................. 13
Blue shelled mussels sauteed in coconut milk enhanced by lime juice, a touch of roasted curry, lemon grass, kafir leaves, onions, cilantro and cherry tomatoes.

Nuah-Yang ( Thai Basil’s - Grill) ....................................................................... 9.5/ 14
Grilled tender beef sirloin marinated in seasoned soy sauce, garlic and sesame.
Served with Thai Basil's spicy soy sauce and grilled veggies.

Gai-Yang-Namprik (Grilled -Lemon Grass -Chicken -Breasts) ................................ 9/13
Grilled chicken breasts marinated in mild red curry. Served with spicy lime sauce and grilled veggies.

Gung-Yang (Grilled -Tiger -Prawns) ..................................................................................... 15
Grilled marinated tiger prawns. Served with spicy lime sauce and grilled veggies.

Fish -or -Seafood -Special ................................................................................ market price
Please inquire about our daily fish and seafood special.


Please Report Outdated Menu

All menu items and prices are subject to change without notice.