LUNCHCOMBINATION
(serve between 11:00 am – 3:00 pm, Monday- Friday except Holidays)
Choose an Appetizer and Entree from the list below,
served with the soup of the day or house salad
and choice of white rice or brown rice

Beef, Chicken, Pork or Tofu $8.50
Shrimp $9.50
Combination of Beef, Chicken, Pork and Shrimp $10.50

APPETIZERS
Veggie Crispy Roll, Fried Tofu,
Pot Sticker, or Chicken Satay
( No Substitution Please )

ENTREES
1 BBQ CHICKEN served with a spicy sweet and sour sauce
*2 EGGPLANT with a spicy garlic sauce, onions, bell peppers and Thai basil
3 BROCCOLI with oyster sauce
4 SILVER NOODLES with eggs, tomatoes, onions, carrots and black mushrooms
5 BAMBOO SHOOTS with a spicy garlic sauce, carrots and bell peppers
6 BABY CORNS with oyster sauce, carrots, onions and mushrooms
7 GINGER ROOTS with a yellow bean sauce, carrots, onions and black mushrooms
8 SNOW PEAS and carrots with oyster sauce
*9 MINT LEAVES with a spicy garlic sauce, onions, bell peppers and Thai basil
*10 GREEN BEANS with bell pepper, basil and red curry paste*11 GARLIC PEPPER with black pepper and a sweet black sauce
12 SWEET & SOUR and vegetables
13 MIXED VEGETABLES with oyster sauce
*14 CASHEW NUT CHICKEN Sauteed in curry paste and water chestnuts, served with cashew dressing
*15 KANG KAREE CHICKEN Yellow curry with peas, carrots, onions, bamboo shoots and potatoes
*16 KANG PED Red curry with peas, carrots, bamboo shoots, bell peppers and Thai basil
*17 PANANG Roasted curry with bell peppers and Thai basil
18 PAD THAI NOODLES with eggs, onions, bean sprouts, tofu and ground peanuts
*19 PAD KEE MOW Spicy flat noodles with onions, bell pepper and Thai basil
20 CHOW MEIN Egg noodles with vegetables and sesame oil
21 PAD SEEYOU Flat noodles stir fried with eggs, broccoli, and a sweet black sauce
22 ORANGE CHICKEN Crispy chicken with our homemade orange sauce

SEAFOOD
*23 KUNG PRIK PAO Pan fried shrimp in a butter curry sauce $ 9.95
*24 MUK KUNG PRIK Shrimp, squid, onions, bell peppers and Thai basil in a spicy garlic sauce $ 9.95
*25 SCALLOP & SHRIMPS with onions, bell peppers and Thai basil in a spicy garlic sauce $11.95
*26 COMBINATION SEAFOOD Shrimp, squid, crab, and mussels sauteed in curry paste with ginger, mushrooms, lemon grass, onions, bell peppers and Thai basil $11.95
27 ASPARAGUS Scallop & shrimps stir fried with oyster sauce $11.95

Tom Yum Kung ( 4 servings)

Ingredients:

• 3 cups chicken stock
• 8 ounces shrimp or prawns
• 3 cloves garlic, minced
• 5 leaves Kaffir lime leaves
• 3 slices dried galangal
• 2 stalks lemongrass ¾ inch lengths
• 5 Thai chilies, chopped
• ½ cup sliced fresh mushrooms
• ¼ cup lime juice
• 1 teaspoon roasted chili paste
• ¼ cup fish sauce
• 1 tablespoon coriander leaved
• 1 tablespoon chopped green onion
• optional: ½ can evaporated milk
• optional: ½ teaspoon sugar
• optional: tomatoes 

Method:

Boil the chicken stock and add the chopped lemongrass, Kaffir lime leaves galangal, and garlic. Cover the pot until it begins to boil. Add tomatoes, mushroom and fish sauce ( and milk) and leave to cook. Add shrimp or prawns, wait for the broth to boil, remove the pot from the heat. Add chili paste and lime juice into a bowl, spoon stir until mixed well, then add Thai chilies. Pour the Tom Yum soup into the bowl and stir gently until well blended. Sprinkle the coriander leaves and chopped green onion and serve while hot.

Thai Dishes
1015 North Sepulveda Blvd.
Manhattan Beach, CA 90266
(310) 546-4147 Phone
(310) 546-4266 Phone
(310) 546-4588 Fax

APPETIZERS   
1. EGG ROLLS                  HALF PAN  $29 (20 pcs) / FULL PAN $49 (40 pcs)
2. CHICKEN SATAY                  HALF PAN  $39 (20 pcs) / FULL PAN $69 (40 pcs)
3. THAI DISHES DELIGHT                  HALF PAN  $35 (30 pcs) / FULL PAN $65 (40 pcs)
( Egg rolls, Fried Wonton, Fried shrimp)

SALAD

4. THAI SALAD                  HALF PAN  $35  / FULL PAN $55
5. GROUND CHICKEN SALAD                  HALF PAN  $39  / FULL PAN $69

STIR FRIED VEGETABLES

6. MINT LEAVES BEEF*              HALF PAN  $45  / FULL PAN $75
7. CASHEW NUT CHICKEN*      HALF PAN  $45  / FULL PAN $75
8. ORANGE CHICKEN                   HALF PAN  $45  / FULL PAN $75
9. EGGPLANT CHICKEN*           HALF PAN  $45  / FULL PAN $75
10. SWEET& SOUR PORK            HALF PAN  $45  / FULL PAN $75
11. MIXED VEG & TOFU              HALF PAN  $45   / FULL PAN $75

FRIED RICE  (CHK/SHR)

12. THAI FRIED RICE                     HALF PAN  $45/55  / FULL PAN$75/85
13. SPICY FRIED RICE*                 HALF PAN  $45/55  / FULL PAN$75/85
14. PINEAPPLE FRIED RICE        HALF PAN  $65  / FULL PAN$90

PAN FRIED NOODLES   (CHK/SHR)

15. PAD THAI                                   HALF PAN  $45/55  / FULL PAN $75/85
16. CHOW MEIN                              HALF PAN  $45/55  / FULL PAN $75/85
17. PAD KEE MOW*                       HALF PAN  $45/55  / FULL PAN $75/85
18. PAD SEE YOU                            HALF PAN  $45/55  / FULL PAN $75/85

* SPICY HOT

BEVERAGES

BEER

THAI BEER (SINGHA) LARGE 5.95
SMALL 3.95
THAI BEER (SINGHA) LIGHT 3.95
CHINESE BEER (TSINGTAO) 3.95
HEINEKEN 3.95

Tombo Sochu (shot / bottle)
Distilled to a lower alcohol level, it is used and
drank just like vodka.

Momokawa Sake – Organic Ginjo Junmai (filtered)
Lush fruit aromas layer their way to lush fruit flowers.
(warm or cold)

Momokawa Sake – Organic Nigori (unfiltered)
Rich, silky layers of coconut and cream with fresh pineapple.

G Genshu Sake (375 ml bottle only)
Truly special sake, with spicy, creamy melon flavors.
Amazing Junmai Ginjo crafted rice wine.

Sake Sampler – try 2 oz. of all sakes!

Clos Lachance Chardonnay
Aromas of tropical fruits on the nose, with kiwi, lime
and fresh pineapple flavors.

Esser Merlot
Ripe plum and cherry on the nose, with baked stone fruit
and espresso flavors.

WHITE WINE

Goodnight Pinot Grigio
Enchanting notes of fresh lime and anise on the nose,
giving way to flavors of meyer lemom, Bartlett pears and white flowers.

Forefront Sauvignon Blanc
A luscious nose of ruby grapefruit, nectarine and intense minerality
leads to a palate bright with flavors of lime, honeydew melon and pineapple.

Pine Ridge Chenin Blanc / Viognier
Think of spring flower garden oozing with melon and citrus blossom notes.

Goodnight Chardonnay
Ripe white peaches and orange blossom honey on the nose,
with green apples, almonds and vanilla on the palate

Laetitia Chardonnay
Mineral and fruity with delicate aromas of jasmine, lichee and tearose
that transition to lemon drop, ripe pear and green apple flavors.

RED WINE

Cellar 8 Pinot Noir
Jammy and earthy notes and hints of spice on the nose,
gives way to juicy strawberry jam flavors with nutmeg spice.

Buena Vista Pinot Noir
Aromas of bright bing cherry, and earthly wild mushroom
give way to intense flavors of bright blackberry and plum fruit,
sweet mocha and clove.

Clos Lachance Syrah
Aromas of huckleberries and blueberries, plums,
rosemary and black tea, transition to red cherry
and blackberry notes with a vanilla and coffee flavors.

Cella 8 Merlot
Rich aromas of black cherry and spice, with chewy
flavors of mocha and dark roasted coffee with blueberry.

Kunde Cabernet Sauvignon
Aromas of raspberry and sage combine
with a mouthful of chocolate richness. Fantastic!

*70 KUNG PRIK PAO 10.25
Pan fried shrimp in a butter curry sauce

*71 MUK KUNG PRIK 10.25
Spicy squid and shrimps with onion, bell peppers and basil leaves

*72 CHOO CHEE SALMON 12.50
Salmon topped with a special Choo Chee Curry (a thick, dry curry sauce)

73 SALMON TERIYAKI 12.50
Grilled salmon topped with teriyaki sauce, served with steamed vegetables

*74 SWEET & SOUR FISH 12.50
Fried Sole fillet topped with a spicy sweet & sour sauce

*75 GARLIC PEPPER FISH 12.50
Fried Sole fillet topped with ground garlic, black pepper and a sweet black sauce

*76 PRA RAD PRIK 14.95
Deep fried Pompano fish, topped with a spicy red curry sauce including peas, carrots, Thai basil, and bell peppers

*77 COMBINATION SEAFOOD 14.95
Shrimp, squid, crab, mussels, fish, mushrooms, bell peppers, onions and lemon grass, sauteed in spicy curry paste

78 YELLOW CURRY COMBINATION SEAFOOD 14.95
Scallops, shrimp, squid, crab, mussels, eggs and onions combined with a madras curry powder

79 SCALLOP & SHRIMP 14.95
Stir fried with carrots, onions, Thai basil and bell peppers in a spicy garlic sauce

Beef, Chicken, Pork, or Tofu 8.95
Shrimp 10.25
Combination of Beef, Chicken, Pork and Shrimp 11.95
Mixed Seafood – Shrimp, Crab, Mussels, and Squid 13.95

63 PAD THAI NOODLES
Thin noodle with eggs, bean sprouts, onions, tofu and ground peanuts

64 PAD SEEYOU
Flat noodle with eggs, broccoli, and sweet black sauce

65 PAD LAD NAH
Flat noodles topped with broccoli and a gravy sauce

*66 PAD KEE MOW
Spicy flat noodles with onion, bell peppers, and Thai basil

67 CHOW MEIN
Egg noodles with broccoli, baby bokchoy, napa, cabbage, bell peppers, carrots,
baby corns, onions, bean sprouts and sesame oil

68 SILVER NOODLE
Silver noodles with eggs, tomatoes, black mushrooms, carrots, and onions

69 KAI KUA 8.95
Flat noodles with squid, chicken, eggs, onions, and ground peanuts over lettuce