Malai Thai Kitchen

Pho bo.

Turmeric and peanut marinated chicken or beef tenderloin skewers with chili-shallot relish.

Raw tenderloin, Thai chilies, kaffir lime, mint and muddled lemongrass.

Broth seasoned shrimp, rice noodles, pickled bean sprouts and herbs.

Shredded with candied bacon, ripe mango, chopped peanuts and chili-lime dressing.

Thai chili garlic glaze and toasted sesame seeds.

Prince Edward Island mussels, lemongrass, Sauvignon Blanc coconut broth and grilled bahn mi bread.

Crispy rice paper, pork, shrimp and minced aromatics.

Wok-seared with mountain soy, Texas organic shiitake mushrooms, cherry tomatoes and broccoli.

Tom Yum Gung. Black tiger shrimp, Texas organic shiitake mushrooms, kaffir lime and hot and sour broth.

Tom Kha Gai. Chicken breast, galangal, Texas organic shiitake mushrooms, scallions and tomatoes.

Pho Bo. Hanoi-style broth, sliced tenderloin, thin rice noodles and fresh herbs.

Pho Ga. Rich chicken broth, white meat chicken, thin rice noodles, bean sprouts and fresh herbs.

Spicer's greens, radishes, tomatoes, pistachios and salat vinaigrette.

Larb gai, hand-chopped white meat, herbs, Texas hydroponic Bibb lettuce.

Coconut herb dressing, mixed greens and spicy Thai croutons.

Chilled noodles, grilled hanger steak, cucumber and garlic-lime dressing.

Pad see ew. Fresh flat noodles, chicken breast, broccoli, bean sprouts, cherry tomatoes and sweet soy sauce.

Pad kee mow. Fresh jasmine rice flat noodles, spicy chopped tenderloin, bell peppers and Thai basil.

Mee krob. Chicken, shrimp, tofu, cherry tomatoes, cilantro and dried chilies.

Pad woo sen. Chicken, green onions, cilantro, cherry tomatoes and sweet garlic sauce.

Wok-tossed rice noodles, black tiger prawns, local tofu, chopped peanuts and spicy tamarind sauce.

Coconut marinated Texas gulf prawns, citrus street salad and cilantro pesto rice.

Grilled breast, toasted sweet rice and tangy cucumber salad.

Half rack, green curry noodles and papaya slaw.

Lemongrass coconut sauce, organic Asian mushrooms, blistered tomatoes and brown jasmine rice.

Pan-seared Georges Bank cod, wok-seared vegetables and panang curry sauce.

Peanut-encrusted duck breast, curried vegetables and panang curry sauce.

Diced chicken breast, scratch green curry, apple eggplant, carrots and jasmine rice.

With seasonal dipping sauce.

Sticky rice, sweet coconut custard, ripe mango and rice crispy.

Coconut macaroon crust, tamarind caramel and meringue topping.

Bruleed banana, fresh whipped cream and dark chocolate.

Turmeric and peanut marinated chicken or beef tenderloin skewers with chili-shallot relish.

Raw tenderloin, Thai chilies, kaffir lime, mint and muddled lemongrass.

Broth-seasoned shrimp, rice noodles, pickled bean sprouts and herbs.

Shredded with candied bacon, ripe mango, chopped peanuts and chili lime dressing.

Thai chili garlic glaze and toasted sesame seeds.

Prince Edward Island mussels, lemongrass, Sauvignon Blanc coconut broth and grilled bahn mi bread.

Crispy rice paper, pork shrimp and minced aromatics.

Tom Yum Gung. Black tiger shrimp, Texas organic shiitake mushrooms, kaffir lime and hot and sour broth.

Tom Kha Gai Chicken breast, galangal, Texas organic shiitake mushrooms, scallions and tomatoes.

Pho Bo Hanoi-style broth, sliced tenderloin, thin rice noodles and fresh herbs.

Pho Ga Rich chicken broth, white meat chicken, thin rice noodles, bean sprouts and fresh herbs.

Spicer's greens, radishes, tomatoes, pistachios and dalat vinaigrette.

Hand-chopped white meat, Texas hydroponic Bibb lettuce.

Coconut herb dressing, mixed greens and spicy Thai croutons.

Chilled noodles, grilled hanger steak, cucumber and garlic-lime dressing.

On crispy french bread with a side salad.

Banh mi, wok-seared with mountain soy, Texas organic shiitake mushrooms, cherry tomatoes and broccoli.

Pad see ew. Fresh flat noodles, chicken breast, broccoli, bean sprouts, cherry tomatoes and sweet soy sauce.

Pad kee mow. Fresh jasmine rice flat noodles, spicy chopped tenderloin, bell peppers and Thai basil.

Mee krob. Chicken, shrimp, tofu, cherry tomatoes, cilantro and dried chilies.

Pad woo sen. Chicken, green onions, cilantro, cherry tomatoes and sweet garlic sauce.

Wok-tossed rice noodles, black tiger prawns, local tofu, chopped peanuts and spicy tamarind sauce.

Diced chicken breast, scratch yellow curry, potatoes, cherry tomatoes, sweet peas and jasmine rice.

Wok-seared chicken breast, green onions, carrots, lemongrass-caramel sauce and jasmine rice.

Coconut marinated Texas gulf prawns, citrus street salad and cilantro pesto rice.

Grilled breast, toasted sweet rice and tangy cucumber salad.

Lemongrass coconut sauce, organic Asian mushrooms, blistered tomatoes and brown jasmine rice.

Pan-seared Georges Bank cod, wok-seared vegetables and curried jasmine rice.

Peanut-encrusted duck breast, curried vegetables and panang curry sauce.

Diced chicken breast, scratch green curry, apple eggplant, carrots and jasmine rice.

With seasonal dipping sauce.

Sticky rice, sweet coconut custard, ripe mango and rice crispy.

Coconut macaroon crust, tamarind caramel and meringue topping.

Bruleed banana, fresh whipped cream and dark chocolate.