APPETIZERS |
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 FRESH SOFT ROLL (2)
Shrimp |
9 |
| 11 |
| Lettuce, carrots, cucumber, cilantro, basil leaves & rice noodle rolled in rice paper. Served with house peanut sauce and sweet & sour sauce topped with crushed peanuts. |
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| VEGETARIAN CRISPY ROLLS (4) |
9 |
| Crispy rolls stuffed with bean thread, black mushroom, carrot, cabbage & celery. Served with fruity sweet and sour sauce. |
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VEGGIE DUMPLING (3)  |
9 |
| (Pan-fried or Steamed) Thai style dumpling with Asian Chives (strong taste like scallions), served with mild spicy tangy ginger-scallion sauce. |
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| CRAB RANGOON (6) |
10 |
| REAL Maine crabmeat with cream cheese, carrot & scallion wrapped in crispy wonton skins. Served with fruity sweet &sour sauce. |
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| STEAMED BUTTERFLIES (8) |
10 |
| Our signature appetizer. Steamed dumpling with special filling (ground chicken breasts caramelized with herbs, ground roasted peanuts and turnips). Drizzled with coconut cream. Served with soy sauce, cilantro, and green leaf lettuce. |
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| CHICKEN SATAY (5) |
10 |
| Skewered chicken tender (Chicken on a stick), marinated in Thai herbs, yellow curry powder & coconut milk. Charcoal-grilled, served with creamy peanut sauce and cucumber salad. |
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THAI HOT WINGS (8)  |
10 |
| Deep fried chicken wings seasoned in sweet & sour sauce & Thai hot chili sauce sprinkled with chopped scallion. |
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| THAI CHICKEN WING (8) |
10 |
| Golden chicken wings marinated in Thai style and deep fried. Served with sweet and sour fruity sauce. |
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| KRA-TONG THONG (8) |
10 |
| Crispy pastry cups filled with sautéed chicken, carrot, onion, green peas and sweet corns with a touch of yellow curry powder and garlic. Served with cucumber chutney. |
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| KANOM JEEB (6) |
10 |
| Thai style tulip dumpling. Chicken and crabmeat blended with Thai spice and seasoning soy sauce, wrapped in egg-wonton skin. Garnished with garlic oil. Served with tangy sour Kikkoman soy sauce flavored with ginger & scallion. |
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| CORN FRITTERS
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10 |
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Fresh sweet corn mixed with Thai herbs in tempura batter. Sprinkled with chopped cilantro.
Served with spicy mayo sauce and sweet & sour sauce.
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SOUPS |
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| TOM YUM (Spicy Lemongrass Soup) |
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| Fresh Tofu/Veggies/Chicken |
7 |
| Shrimp |
8 |
| Shrimp, Squid, Scallop & Mussel w. Basil |
10 |
| Hot & sour soup flavored with lemon grass, lime leaves, lime juice, chili paste, mushroom, tomato & cilantro. |
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| TOM KHA (Thai Galangal Coconut Soup) |
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| Fresh Tofu/Veggies/Chicken |
7 |
| Shrimp |
8 |
| Shrimp, Squid, Scallop & Mussel w. Basil |
10 |
| Your choice of meat with mushrooms simmered in light coconut milk, flavored with galangal, lemon grass, kaffir lime leaves, and lime juice. Topped with cilantro. |
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| TOFU & VEGETABLES SOUP |
7 |
| Fresh tofu & veggies in clear broth. |
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| THAI WONTON SOUP |
7 |
| Wonton filled with ground chicken & chunk of shrimp. Served with baby bok choy, shitake mushroom, scallion, and cilantro in chicken broth. |
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| THAI NOODLE SOUP |
6 |
| Rice noodle soup with bean sprouts, scallions, cilantro & ground peanuts. |
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AUTHENTIC THAI SALAD |
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| GREEN SALAD |
8 |
| Lettuce, baby spinach, watercress, tomatoes, cucumber, carrot, and red onion. Served with ginger salad dressing or creamy peanut sauce. |
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| Add Grilled Chicken Teriyaki |
6 |
| Add Chrispy Organic Tofu |
4 |
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| LARB CHICKEN ( spicy or non-spicy) |
15 |
| Light, healthy, and full of flavor -Ground chicken cooked with their own juice mixed with red onion, red pepper, scallion, cilantro, mint, lime juice, chili powder, sliced lemongrass & toasted sweet rice powder. Garnished with crispy fried shallot and roasted whole chili. Served with lettuce cup, cucumber and tomato. |
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| YUM NUER |
15 |
| Spicey Beef Salad. Charcoal-grilled rib eye steak mixed with lemon grass, red onion, red pepper, cucumber, tomato, mint, cilantro, and scallions, tossed in spicy, sweet & sour lime juice on a bed of lettuce. |
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| MANGO SALAD |
10 |
| Fresh ripe mango, red pepper, tomatoes, and red onion tossed with sweet & sour lime dressing. Garnished with cilantro, toasted coconut flakes, and almond slices. |
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ORCHID THAI SPECIAL - Lunch/Dinner |
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| TAMARIND DUCK |
15 |
| Crispy duck topped with tantalizing blend tamarind sauce with tomatoes, pineapple chunks, onion, red peppers and scallion. Served with steamed broccoli. |
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| SPICY CRISPY DUCK |
15 |
| Crispy duck topped with mushroom, onions, red pepper, and basil leaves in spicy chili-garlic sauce with a touch of Nam Prik Pao. |
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| GINGER CRISPY DUCK |
15 |
| Crispy duck topped with shitake mushroom, onion, scallion, and red pepper in ginger-garlic sauce. |
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| DRUNKEN CHICKEN |
12/18 |
| Stir-fried ground chicken breast, green bean, and basil leaves in spicy sauce. |
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| THAI ORANGE CHICKEN |
12/18 |
| Lightly battered chicken sautéed in Thai Orange sauce on top of steamed broccoli, pepper, carrot, and green bean. |
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| GENERAL TSO'S CHICKEN |
10/16 |
| Lightly battered chicken sautéed in Thai Orange sauce with a touch of Vietnamese chili paste, on top of steamed broccoli, red and green pepper, carrot, and snow pea. |
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| ROYAL ASPARAGUS |
12/18 |
| Grilled chicken teriyaki, and grilled asparagus, drizzled with teriyaki sauce. Sprinkled with almond slices. |
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| KHAO SOI |
18 |
| Khao Soi is an iconic dish from the Chiang Mai region of northern Thailand. You don't find Khao Soi often enough at Thai restaurants in America, which is why I think it is well worth to add on Orchid Thai's menus. Flat egg yellow noodle, braised beef short ribs, homemade coconut yellow curry sauce, scallion, cilantro. Served with crispy noodle on top. Compliment with red onion, pickled cabbage, and lime wedge. |
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| BEEF MACADAMIA |
20 |
| Flambe marinated rib eye steak cubes (flashed fried), mushroom, pepper, scallion, and Macadamia nut in honey-garlic sauce with a touch of Vietnamese chili paste. Served on top of steamed watercress. |
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| CHICKEN TERIYAKI |
12/18 |
| Charcoal-grilled chicken breast, brushed off with our own teriyaki sauce. Served on top of mixed vegetable in light garlic sauce. |
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| CHICKEN KATSU |
12/18 |
| Breaded chicken. Served with veggie lomein, Katsu sauce and duck sauce. |
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| SESAME BEEF |
12/18 |
| Tender beef and sliced mushroom sautéed in garlic sauce with a touch of sesame oil. Come with vegetable delight. |
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| FANCY CHICKEN |
12/18 |
| Chicken, pineapple chunks, mixed veggie, and cashew nut sautéed in Prik Pao sauce (Sweet chili paste in soy bean oil). |
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| KRA-POW GAI SUB |
12/18 |
| Thai comfort food. Ground chicken white meat infused with aromatic Thai basil leaves, Thai bird chili, and green bean in chili-garlic sauce. Complimented with Thai style fried egg (Sunny side up) to cool down the spiciness. |
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| CHRISPY CHICKEN CASHEW |
12/18 |
| Crispy chicken, cashew, onion, pineapple chunks, scallion, and roasted chili sautéed in Nam Prik Pao sauce. |
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SEA |
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| SEARED SCALLOPS TERIYAKI |
23 |
| Cast-iron seared jumbo scallops, sautéed mixed vegetables in garlic sauce, teriyaki sauce, sesame seed. |
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| SHRIMP PINE NUT |
14/23 |
| Sautéed shrimp with mixed vegetables in ginger-garlic sauce. Sprinkled with pine nut. |
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| VOLCANIC ERUPTION |
15/25 |
| Scallops, shrimp, squids, and PEI mussel, sautéed with onion, mushroom, pepper and basil in chili-garlic sauce with a touch of Nam Prik Pao. |
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| THREE FLAVOR SEAFOOD |
15/25 |
| Lightly battered shrimp, scallop, squid & haddock, topped with spicy tamarind sauce Served with steamed watercress. Garnished with crispy basil leaves. |
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| SALMON TERIYAKI |
15/25 |
| Grilled filet of Salmon, brushed with teriyaki sauce. Sprinkle with sesame seed. Served over vegetable delight. |
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FISH |
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| FISH CHOO CHEE |
14/20 |
| Lightly battered Haddock, topped with home made Choo Chee curry paste with coconut milk. Garnished with kaffir-lime leaves and red pepper. Served with steamed broccoli. |
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| GINGER FISH |
14/20 |
| Lightly battered Haddock, topped with onions, shitake mushroom, carrot, red pepper & scallions in well-blended ginger sauce. |
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| THREE-FLAVORED FISH |
14/20 |
| Lightly battered Haddock, topped with spicy tamarind sauce. Served with steamed watercress. Garnished with crispy basil leaves. |
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| SALMON CHOO - CHEE |
15/23 |
| Grilled salmon fillet, topped with home made Choo Chee curry paste with coconut milk. Garnished with kaffir-lime leaves and red pepper. Served with steamed broccoli. |
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| TAMARIND FISH |
14/20 |
| Lightly battered Haddock, topped with tamarind sauce with tomatoes, pineapple, onion, red pepper & scallion. Served with steamed broccoli. |
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COCONUT CURRIES - Lunch/Dinner |
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| served with your choise of: |
Lunch/Dinner |
| Tofu (Fried or Steamed) or Vegetables |
11.5/16 |
| Chicken, or Pork, or Beef |
11.5/17 |
| Shrimp or Squid |
12.5/19 |
| Seared Scallop |
23 |
| Seafood (Shrimp, Squid, Scallop, & Mussel) |
15/23 |
| Soy Chicken Nugget (Vegetarian) |
16 |
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| RED OR GREEN CURRY |
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| Flavored with red or green chili paste with eggplant, bamboo shoot, green bean, pepper and basil leaves.
Green curry is slightly sweeter. |
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| YELLOW CURRY |
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| Red curry with addition of yellow curry powder, tossed in with potato, pineapple, tomatoes, snap pea, and onion slices. |
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| PUMPKIN CURRY |
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| Kabocha pumpkin, bell pepper, carrot, and basil leaves in red curry. |
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| MANGO CURRY |
12/18 |
| Chicken & shrimp in yellow curry sauce with ripe mango cube, onion & snap pea. |
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| PANAENG THAI THAI |
16 |
| Tender pork tenderloin or Tender beef simmered in coconut milk with homemade red chili paste with additional flavor of coriander and cumin. Garnished with kaffir- lime leaves, red pepper and basil leaves. |
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| MATSAMAN CURRY |
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| Your choice of protein simmered in coconut milk with red chili paste with an addition of Persian spices, tossed in with potato, carrot, onion & peanuts. This curry has a slight tangy sour taste from tamarind juice. |
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| HOUSE SPECIAL CURRY |
14/20 |
| Scallops & shrimp in red curry tossed in with red peppers, snap pea & carrot, served over a bed of baby spinach. |
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A LA CARTE - Lunch/Dinner |
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| served with your choise of: |
Lunch/Dinner |
| Tofu (Fried or Steamed) or Vegetables |
11.5/16 |
| Chicken, or Pork, or Beef |
11.5/17 |
| Shrimp or Squid |
12.5/19 |
| Seafood (Shrimp, Squid, Scallop, & Mussel) |
15/23 |
| Seared Scallop |
23 |
| Soy Chicken Nugget (Vegetarian) |
16 |
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| BROCCOLI |
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| Broccoli, carrot, shitake mushroom sautéed in garlic sauce. |
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| CHINESE BROCCOLI |
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| Chinese broccoli sautéed in ginger-garlic sauce. |
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| CASHEW NUT |
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| Roasted cashew nut, pineapple chunks, red pepper, onion, and scallion sautéed in garlic sauce. |
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| FRESH GINGER |
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| Sautéed shitake mushroom, red pepper, onion and scallion in ginger sauce. |
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| BASIL LEAVES |
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| Sautéed onion, mushroom, pepper, and basil leaves in chili-garlic sauce. |
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| SNAP PEAS |
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| Snap pea, shitake mushroom, and carrot in garlic sauce. |
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| VEGETABLES DELIGHT |
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| Sautéed mixed vegetables in garlic sauce. |
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| CASHEW NUT |
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| Roasted cashew nut, pineapple chunks, red pepper, onion, and scallion sautéed in garlic sauce. |
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| PEANUT CURRY |
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| Steamed mixed vegetables and your choice of meat or tofu. Served with creamy peanut sauce ON THE SIDE. |
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| THAI KUNG PAO |
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| Crispy CHICKEN or SHRIMP sautéed with
roasted peanut, onion, pepper, roasted chili,
and scallion in spicy sweet roasted chili
sauce. |
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| SPICY EGGPLANT |
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Sautéed with eggplant, onion, pepper, and basil leaves in fresh chili-garlic-black
bean sauce. |
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NOODLE - Lunch/Dinner |
|
| served with your choise of: |
Lunch/Dinner |
| Tofu (Fried or Steamed) or Vegetables |
11.5/16 |
| Chicken, or Pork, or Beef |
11.5/16 |
| Duck |
15/18 |
| Shrimp or Squid |
12.5/18 |
| Seared Scallop |
23 |
| Seafood (Shrimp, Squid, Scallop, & Mussel) |
15 |
| Soy Chicken Nugget (Vegetarian) |
16 |
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| PAD THAI (the most popular Thai Food) |
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| Rice noodles stir-fried with egg, bean sprout, peanut and scallion in Pad Thai sauce. (Don't recommend with Pork or Beef) |
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| CRISPY PAD THAI |
12/17 |
| Rice noodles stir-fried with chicken & shrimps, egg, bean sprout, peanut and scallion in Pad Thai sauce with a touch of shrimp paste, paprika, and chili flakes. (Don't recommend with Pork or Beef) |
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| POM SPICY PAD THAI |
12/17 |
| Rice noodles stir-fried with chicken & shrimps, egg, bean sprout, peanut and scallion in Pad Thai sauce with a touch of shrimp paste, paprika, and chili flakes. (Don't recommend with Pork or Beef) |
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| PAD SEE-EW (Pan Fried Rice Noodle) |
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Wide rice noodle sauté with egg, and Chinese broccoli* in garlic sauce with a touch of dark sweet soy sauce and vinegar.
* You can substitute with broccoli instead. |
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| SEN MEE PAD SEE-EW |
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| Very thin rice vermicelli sautéed with egg, and Chinese broccoli in garlic sauce with a touch of dark sweet soy sauce and vinegar. |
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| DRUNKEN NOODLE |
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| Soft wide rice noodles sautéed with egg , peppers, onion, broccoli, carrot & basil leaves in chili-garlic sauce with a touch of dark sweet soy sauce. |
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| SINGAPORE NOODLE |
12/17 |
| Very thin rice vermicelli stir-fried with egg, shrimp, shredded chicken, julienne carrot, snap pea, red pepper, bean sprout, and scallion in garlic sauce with yellow curry powder. |
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| HOUSE LOMEIN |
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| Stir-fried lomein egg noodle with mixed
vegetable in garlic sauce. |
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| SESAME NOODLE |
12/17 |
| Chicken, shrimps, lomein noodle stir-fried
with bean sprout & veggies in garlic sauce
with a touch of sesame oil, sprinkled with
sesame seed. |
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| NOODLE BOWL (Kuay Tiew) |
|
Your choice of noodle:
- Rice Noodle (Thin/Medium/Thick) or
- Flat Yellow Egg Noodle
Your choice of broth:
- Chicken Broth or Red Tom Yum Broth or Five Spice Broth
- With or Without Peanut |
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THAI FRIED RICE - Lunch/Dinner |
|
| served with your choise of: |
Lunch/Dinner |
| Tofu (Fried or Steamed) or Vegetables |
9/14 |
| Chicken, or Pork, or Beef |
9/15 |
| Duck |
12/17 |
| Shrimp or Squid |
10/17 |
| Seared Scallop |
23 |
| Seafood (Shrimp, Squid and Scallop) |
12/18 |
| Soy Chicken Nugget (Vegetarian) |
15 |
| |
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| KHAO PAD (House Fried Rice) |
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| Fried rice with egg, tomato, onion, and scallion. Served with cilantro and cucumber. |
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| PINEAPPLE FRIED RICE |
12/17 |
| Fried rice with chicken and shrimp, egg, pineapple, cashew nuts, scallions and raisin. |
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| MANGO FRIED RICE |
12/17 |
| Fried rice with chicken and shrimp, egg, mango cubes, carrot, snow pea, cashew nuts, scallions and yellow curry powder. |
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| ORCHID THAI FRIED RICE |
12/18 |
| Fried rice with egg, peas, carrots, onion, and scallion. Topped with your choice of CRISPY CHICKEN or
GRILLED CHICKEN TERIYAKI. |
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VEGETABLE |
Lunch/Dinner |
| VEGETABLE FRIED RICE |
11/16 |
| Fried rice with egg and mixed vegetables. |
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| TOFU NOODLE |
11/16 |
| Steamed rice noodles w. vegetables and fried tofu, topped with peanut sauce. |
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| VEGETABLE DELIGHT |
11/16 |
| Mixed veggies sautéed in garlic sauce. |
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| EVIL PRINCE TOFU |
11/16 |
| Fried tofu sautéed in chili sauce with onion, carrots, red and green peppers, & scallions. |
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| TAMARIND TOFU |
11/16 |
| Fried tofu with tamarind sauce with tomatoes, pineapples, onions, red peppers & scallions. Garnished with steamed broccoli. |
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| ORCHID THAI BOK CHOY |
11/16 |
| Fried tofu with fresh baby bok choy and shitake mushroom in brown sauce. |
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| TOFU EMERALD |
11/16 |
| All greens (Chinese broccoli, broccoli, watercress, zucchini, baby spinach, baby bok choy, green bean, snap pea, asparagus, and scallion sautéed in ginger-garlic sauce. |
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| GREEN BEAN LOVER |
11/16 |
| Flashed fried green beans in ginger-garlic sauce, topped with your choice of ALMOND SLICES or PINE NUTS. |
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SIDE ORDERS |
|
| EGG FRIED RICE WITH CHOPPED SCALLION |
8 |
| LOMEIN EGG NOODLES IN LIGHT GARLIC SAUCE |
8 |
| JASMINE RICE |
3 |
| BROWN RICE |
3 |
| STICKY RICE |
4 |
| Lomein Light Sauce |
6 |
| Steamed Mixed Veggies |
8 |
| Flambé Chinese Brocolli |
8 |
|
BEVERAGES |
|
| THAI SWEET ICED TEA |
4 |
| THAI ICED COFFEE |
4 |
| UNSWEET THAI ICED TEA |
3 |
HOT TEA (free refill):
Thai Hot tea (Anise & Cinnamon Flavor)
Jasmine Tea/Green Tea/Ginger Tea (Sweet) |
3 |
SODA (Free refill):
Coke/Diet Coke/Sprite/Ginger Ale/Lipton/Shirley Temple |
3 |
Juice :
Cranberry/Orange |
4 |
| Limeade/Cranberry |
3 |
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