Thai-am 2 Restaurant

(2 Pcs). A combination of shrimp, bean sprout, lettuce, carrot, basil and rice noodle wrapped with soft and thin rice paper and served with house special sauce with ground penut.

(4 Pcs). Crab meat and cream cheese wrapped with wonton skin, deep-fried to a nice brown and served with sweet & sour sauce.

(Pla muk tod). Lightly battered squid deep-fried to a crisp, and served with house sauce & ground peanut.

(Goong & pak tod). Battered shrimps, broccoli, sweet potato, eggplants, zucchini, and string bean served with sweet & sour sauce, shrimp only 7 pieces.

Shrimp soup with mushroom, onion, and bell pepper seasoned with lemongrass, kaffir lime leave, galanga, and lime juice. (Tom yum goong).

(Yum pla muek). Sliced squid cooked with red onion, lemongrass, cilantro, lime juice, and roast chili paste.

(Yum woon sen). Bean noodle mixed with, ground chicken, mushroom, pickled cabbage, scallion, cilantro, red onion, roast chili paste and lime juice.

(Pad gra tiem prig thai). Garlic & pepper sauce on the bed of sauteed mix vegetables topped with cilantro.

(Pad ruam puk). Stir-fried napa cabbage, carrot, snow peas, broccoli, and baby corn.

(Pad proew wan). Sweet & sour sauce with pineapple, tomato, cucumber, onion, bell pepper, and scallion.

(Pad yord khao pod). House brown sauce with baby corn, straw mushroom, carrot, onion, and scallion.

(Gai yarng). Halved chicken marinated and roasted to a perfection in an authentic thai style.

(Gaeng panaeng). Panaeng curry paste slowly simmered in creamy coconut milk with bell pepper.

(Gaeng sapparod goong). Shrimp cooked with chucks of pineapple & bell pepper in tasty red curry.

(Hor mok). Shrimp, scallop, squid, crabmeat, and green mussel with curry sauce steamed over a bed of cabbage, topped with basil leave, and served in flower-shape aluminum.

(Goong mai). Grilled jumbo shrimp on wooden skewers topped with special house sauce and accompanied with sauteed mix vegetables in garlic sauce.

(Gai lui fai). Deep-fried chicken breast topped with chili-garlic sauce, served with sauteed various vegetables, and flavored with whiskey on fire.

(Lad prig). Chili-garlic sauce with bell pepper, and fresh basil leave.

(Geang ped). Duck exceptionally simmered red curry with pineapple, cabbage, sliced bamboo shoot and bell pepper.

(Pad ce-ew). Wide rice noodle stir-fried with egg, broccoli, sweetened black bean sauce and a choice of meats.

(Khao pad puk ruam).

(Khao pad gra pao gai).

(Combo c, choice of meats).

(Combo e). No rice served.

Fresh ripe mango served with sticky rice sweetened with coconut milk syrup.

(Unsweetened).

(7 Pieces).

(8 Pieces).

(Teriyaki & tempura).

With mixed vegetables and seaweed salad.

Beef teriyaki & shrimp tempura with mixed vegetables.

(Broiled eel, cucumber).

(Smoked salmon, cream cheese, cucumber).

(Snow crab, avocado, cucumber).

(Octopus, cucumber, spicy sauce).

(Popular soft-shell crab, cucumber) .

(Salmon, cream cheese, asparagus, scallion).

(Kappa).

(Ikura).

(Masago).

(Amaebi).

(Izumidai).

(Unagi).

(Tako).

(Sake).

(Pad gartiem prig thai) fried tofu sauteed in garlic & pepper sauce on the bed of sauteed mix vegetables topped with cilantro.

(Pad ruam puk) stir-fried napa cabbage, carrot, bok choy, snow peas, broccoli, and baby corn.

(Pad proew wan) fried tofu sauteed in sweet & sour sauce with pineapple, tomato, cucumber, onion, bell pepper, and scallion.

(Pad khao pod) fried tofu sauteed in house brown sauce with baby corn, straw mushroom, carrot, onion, and scallion.

(Tofu makarm) fried tofu sauteed with thai-am tamarind sauce, topped with crispy shallot, and served with stir-fried vegetables.

(Gaeng massaman tofu) mussaman curry paste cooked in coconut milk with deep-fried tofu, onion, potato, and roast peanut.

(Pad ce-ew) wide rice noodle stir-fried with deep-fried tofu, egg, broccoli, and sweetened black bean sauce.