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SukhoThai
Deep-fried spring rolls stuffed with tofu, cabbage, glass noodle, carrot and wood ear mushroom with our pineapple plum dipping sauce. Vegan.
Tapioca rolls stuffed with cucumber, lettuce, spring greens, avocado, tofu, bean sprouts, basil, mint leaf and spicy sambal satay sauce. Vegan.
Gulf shrimp and herbal sesame stuffing in a golden brown wonton pouch with plum dipping sauce.
Fresh shrimp and crab with minced pork and chicken, water chestnut, green onion in a steamed wonton with dim sum sauce.
Skewered and grilled strips of chicken breast or jumbo shrimp marinated in yellow coconut curry, served with satay peanut sauce and cucumber salad.
Ahi tuna roll encrusted in nori seaweed and crispy Asian breadcrumbs, served with a spicy yellow curry dip, mango tomato chutney and wasabi.
Softshell crab deep-fried in Asian breadcrumbs, with spring greens, spicy garlic aioli and mango tomato chutney.
Mussels steamed over crushed lemon grass, kaffir lime and sweet basil, with dip of fresh garlic, lime, cilantro and Thai chilies.
Steamed young soybean pods. Vegan.
Tempura-fried sliced eggplant with sweet chili dipping sauce. Vegan.
Northern Thai traditional recipe of ground pork, cherry tomato, red onion, garlic and shrimp paste. Served with mixed steamed vegetables.
Combo of ahi katsu roll, veggie rolls and a pair of shrimp in a pouch.
A hot and sour feast of chicken, button mushrooms, lemon grass and exotic spices in a seafood broth.
A hot and sour feast of shrimp, button mushrooms, lemon grass and exotic spices in a seafood broth.
Sliced chicken breast and button mushrooms in a spicy coconut cream soup with galangal, lemon grass, kaffir lime leaves.
Fish and button mushrooms in a spicy coconut cream soup with galangal, lemon grass, kaffir lime leaves.
A mixed seafood treat with shrimp, calamari, scallops and mussels in a clear hot and sour basil broth.
Vegan soup with tofu, seaweed, spinach, napa cabbage, cilantro, green onion and fried garlic. Vegan.
A creamy version of this favorite, bursting with vivid herbal flavors and jumbo Gulf shrimp. Serves 2 to 3.
Stewed lean beef flank chunks, Thai meatballs, Chinese broccoli with thin rice noodles, with fresh bean sprouts, basil leaves and dried chilies.
Thin egg noodles and seafood in a creamy hot and sour lemongrass soup with mushrooms, tomato, cilantro and herbs.
Noodle soup with yellow curry, red onion, pickled cabbage, cilantro, and roasted chili paste, with steamed and crispy fried thin egg noodles.
Egg noodles, anise-cinnamon marinated duck breast in a light broth with Chinese broccoli and Chinese celery, topped with fried garlic and green onion.
Egg noodles, ground pork and pork meatballs in a hot and sour lemongrass soup with green onions and cilantro.
Crispy egg-noodles in sweet and tangy tamarind sauce with chicken and seafood, bean sprouts, green onion, peanuts and lime.
Grilled shrimp, onion, tomatoes, lemongrass and basil with lettuce and spring greens in roasted chili-lime dressing.
Slices of grilled beef with cucumber, lettuce, onion, tomatoes and cilantro in chili-lime dressing.
Pan-seared, minced chicken breast, onions, chilies and roasted rice powder in a spicy lime dressing, with fresh basil served with lettuce and spring greens.
Green papaya, carrots, long beans, cherry tomatoes and roasted peanuts tossed with lime juice, palm sugar and Thai chilies.
A spicy Thai tomato, cilantro and glass noodle salad with calamari, shrimp, scallops and mussels in a chili-lime dressing.
A fresh garden salad of lettuce, cucumber, tomatoes, onion and boiled egg, served with a Thai peanut sauce and wonton chips.
Thin rice noodles pan-fried in a tamarind sauce with egg, fresh bean sprouts, green onion, peanut and lime.
Wide rice noodles, egg, garlic and Chinese broccoli or broccoli, stir-fried in a sweet black soybean sauce.
Rice noodles stir-fried in a spicy roasted chili paste with garlic, onion, carrot, broccoli, cabbage, bell peppers, sweet basil and egg. Spicy.
Wide rice noodles in a hearty sesame soy sauce with rice wine, Chinese broccoli or broccoli, fermented soybean, carrot and 3 mushroom varieties.
Glass noodle stew with Chinese broccoli, cabbage, celery, carrot, onion, button mushroom, zucchini, scallion and egg with sesame and pickled garlic chili sauce.
A tropical favorite, Thai jasmine rice wok-fried in Madras yellow curry spice with gulf shrimp, pineapple, raisins, cashews, onions, carrots and egg. Tomato and cucumber garnish.
Shrimp, crab or combination seafood wok-fried with Thai jasmine rice, green onion, onion and egg, with tomato, cucumber and lime garnish.
Thai jasmine rice wok-fried with egg, Chinese broccoli, green onion and white onion, with tomato and cucumber garnish.
Thai sweet sausage fried rice with egg, onion, Chinese broccoli or broccoli. Garnished with cucumber, tomato, cilantro and lime.
Jasmine rice wok-fried in a spicy chili paste with sweet basil, garlic, onion, bell pepper, broccoli, cabbage and egg, garnished with tomato, cucumber and lime. Spicy.
Fresh vegetables stir-fried in a spicy holy basil and Thai chili garlic sauce. Spicy.
Sliced chicken breast, stir-fried with cashew nuts, onion, bell peppers, carrots, green onions and dried chilies in a roasted chili paste. Spicy.
Choice of meat stir-fried with fresh garlic and crushed black pepper, carrots and broccoli, on a bed of fresh cabbage, topped with crispy fried garlic and cilantro.
Asian eggplant, zucchini, bell pepper and onion, with ground chicken or beef, soy sauces and sesame oil in a hotpot.
Sliced duck breast stir-fried with ginger, bell pepper, onion, button and wood ear mushrooms, in a sesame soy sauce.
Eggplant, zucchini, mushroom, onion, sweet basil, bell pepper stir-fried in red curry sauce with choice of meat.
Tender beef slices sauteed in a sweet soy reduction sauce with coriander seeds, over a bed of crispy cabbage.
Crispy fried pork belly with Chinese broccoli, split whole garlic, red bell pepper, black pepper, oyster sauce and chilies. Spicy.
Bamboo shoots, bell pepper, green beans and sweet basil stir-fried in red herbal chili paste. Spicy.
Fresh garlic, cilantro and black sauce over sliced cabbage, with fresh cucumber and Thai Sriracha sauce.
Spicy red curry in coconut milk with bamboo shoots, bell pepper and sweet basil sauteed with choice of meat. Spicy.
Green curry in coconut milk with zucchini, Asian eggplants, bell pepper and basil. Spicy.
Panang curry with strips of pan-fried boneless duck breast, zucchini, green beans, bell pepper, sweet basil, topped with fresh coconut milk and kaffir lime leaves. Spicy.
Shrimp or shrimp or mussel combo in red coconut curry with chunk pineapple, bell pepper, broccoli, zucchini and sweet basil. Spicy.
Full-flavored spicy stir-fried red curry paste with kaffir lime leaves, green beans, basil and bell pepper. Dry non-coconut curry. Spicy.
An aromatic curry of saffron, cumin spices and coconut milk, stocked with potato, carrots and onions.
Marinated flank steak, grilled and served over stir-fried vegetables with garlic and a lime chili dipping sauce.
Seared flank steak with onion, lime juice, roasted rice powder and basil, served room temp with mixed greens.
Seared flank duck breast with onion, lime juice, roasted rice powder and basil, served room temp with mixed greens.
Mahi-mahi fish filet over green curry in coconut milk with zucchini, eggplant, bell pepper and basil.
Grilled salmon filet in pineapple red curry with broccoli, bell pepper, zucchini and sweet basil. Spicy.
Our vegan take on pad-Thai, with tofu.
Crystal noodles stir-fried with celery, broccoli, onion, mushroom, carrot, scallion, bell pepper and cabbage.
Our popular stir-fried noodles, here featuring tofu.
Glass noodle stew with Chinese broccoli, cabbage, celery, carrot, onion, button mushroom, zucchini and scallion with sesame and pickled garlic chili sauce. Spicy.
Green beans and tofu stir-fried in kaffir lime curry with bell pepper and onion. Spicy.
An aromatic golden tumeric and cumin curry with potatoes, onion, broccoli, cabbage, carrots and tofu.
Green papaya, carrots, long beans, cherry tomatoes and roasted peanuts tossed with lime juice, palm sugar and Thai chilies.
Jasmine rice, yellow curry spice, pineapple, tofu, raisins, cashews, carrots and onions.
Spicy warm salad of roasted eggplant in a lime chili garlic sauce, tossed with red and green onion, cilantro and mixed greens.
Tofu stir-fried with garlic, black pepper, onion, and green onion, served over steamed broccoli, carrots and cabbage, topped with cilantro and fried garlic.
Wok-fried eggplant, zucchini, button mushrooms, bell pepper, onion, scallion and sweet basil in Kaffir lime curry. Spicy.
Fresh tofu stir-fried with ginger shoots, bell pepper, onion, button and wood ear mushrooms in a sesame soy sauce.
Chinese broccoli stir-fried with garlic, fermented soybean and Thai chilies in sesame oil and Chinese rice wine. Spicy.
Grilled fish filet served over steamed cabbage, with broccoli and carrot, topped with sizzling pineapple chili volcano sauce. Spicy.
Pair of softshells served over steamed cabbage, with broccoli and carrot, topped with sizzling pineapple chili volcano sauce. Spicy.
Spicy seafood combination wok-fired in a bouquet of galangal, lemongrass, kaffir lime leaves, peppercorn, basil and wild ginger, with bell pepper, onion, green beans, zucchini and scallions, in roasted chili paste, served on a sizzling hot plate. Spicy.
Wide rice noodles stir-fried in a spicy roasted chili paste with duck breast, onion, carrot, broccoli, cabbage, zucchini, bell peppers, sweet basil and egg. Spicy.
Gulf shrimp and sea scallops, fried or grilled, served over stir-fried cashew nuts, onion, bell peppers, carrots, green onions and dried chilies in roasted chili paste. Spicy.
Tender sliced duck breast seasoned with onion, lime juice, roasted rice and sweet basil on a bed of lettuce and a mix of fresh spring greens. Served room temp.
Crispy and tender fried boneless half of a whole duck with savory basil sauce, a crisp medley of fresh vegetables and garnished with crispy fried basil leaves.
A creamy version, bursting with flavors of fresh lime, lemongrass, Asian cilantro, kaffir lime, galangal, and roasted chilies, with jumbo Gulf shrimp, red onion and mushroom. Serves 3.
Crispy and tender fried boneless half of a whole duck, smothered in tamarind sauce, with a medley of tempura or blanched vegetables including carrots, broccoli, zucchini and onion, served with a tamarind dipping sauce.
Choice of seafood combination or shrimp and mussels in roasted chili sauce with bell pepper, onion, mushroom, zucchini, green onion and basil served in a clay pot. Spicy.
A jumbo crispy soft shell crab stir-fried with yellow curry, roasted chili paste, egg, celery, onions and bell pepper.
Sea scallops stir-fried in a Thai chili garlic sauce with sweet basil, onion, green beans, scallions and bell peppers.
Grilled salmon or Mahi filet topped with sizzling panang coconut curry, served with bell, basil, kaffir lime leaves, peas, carrots and zucchini. Spicy.
Fish filet steamed in a mild aromatic ginger, whiskey, cilantro, black pepper and sesame sauce, topped with shiitake mushroom, ginger and scallion.
Jumbo shrimp baked with crystal noodles, ginger, crushed black pepper, garlic, cilantro, Chinese celery and rice wine.
Fish filet steamed over crushed lemongrass, topped with our homemade spicy lime garlic juice and garnished with sliced lime, chilies and fresh garlic.
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Fountain drink
Fountain drink
Fountain drink
Fountain drink
Fountain drink
Fountain drink
Fountain drink
Fountain drink
Menu for SukhoThai provided by Allmenus.com
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