Similan Thai Restaurant Menu

Tom Yum Soup

Lemongrass and kaffir lime leaves, bell pepper, mushroom and onion.

Tom Kha Soup

Light coconut broth, galangal, napa cabbage, and mushroom.

Tofu Soup

Soft tofu, mushroom, and bok choy.

Poh-Tak Soup

Ginger-lemongrass broth, tomato, and onion.

White Rice

Brown Rice

Steamed Noodles

Peanut Sauce

Sticky Rice

Steamed Veggies

Curry Sauce

Coconut Ice Cream

One scoop.

Banana Delight

Served with toasted coconut and creme anglaise.

Mango with Coconut Sticky Rice

Creamy sweet coconut rice. Served with fresh mango and toasted sesame seed.

Pai Tong

Thai style coconut ice cream served on top of sweet sticky rice and bread plus roasted peanut topping.

Thai Salad

Lettuce, cucumber, tomato, egg and crispy wonton with peanut dressing.

Larb Salad

Northeastern Thai style minced chicken salad, shallots, mint, scallion and roasted rice.

Som Thum Salad

Papaya salad. Fresh crisp green papaya, green bean, tomato, peanuts and dried shrimp tossed with lime chili dressing.

Nuer Numtok Salad

Sliced of grilled beef fillet tossed in lime dressing, shallot, scallion, mint and roasted rice.

Grilled Tofu and Vegetable Salad

Grilled tofu and vegetables, lettuce and sweet chili vinaigrette. Vegan.

Chicken Satay Salad

Grilled marinated chicken, tomato, cucumber and peanut dressing.

Yum Nam Sod Salad

Minced chicken salad, ginger, shallot, scallion, mint, cilantro, and peanuts in lime dressing. Spicy.

Crispy Tofu

Crispy tofu with tamarind sauce and crushed peanuts. Vegan.

Spring Roll

Vermicelli, vegetable slaw and sweet plum sauce. Vegan.

Gyoza

Vegetable dumplings with citrus sauce. Vegan.

Thai Fresh Roll

Rice paper, fresh slaw, seasoned tofu, basil, peanut sauce and plum sauce. Vegan.

Fried Calamari

Served with sweet-chili sauce.

Fresh Tofu

In veggie ginger broth.

Chicken Satay

Grilled chicken, toasts, peanut sauce and cucumber relish.

Blanket Shrimp

Crisp-fried marinated shrimp wrapped in rice paper served with plum sauce.

Money Bag

Crispy wontons stuffed with ground shrimp and vegetable served with plum sauce.

Shrimp and Pork Toasts

With sesame and cucumber relish.

Coconut Shrimp

With assorted vegetable fritters, tamarind and sweet-chili sauces.

Steamed Mussel

In mild green-chili and lime broth and basil. Gluten-free optional.

Thai Basil

Bell pepper, onion and basil. Vegan optional. Gluten-free optional. Spicy.

Pad Prig-Khing

Green beans, red bell pepper and mushroom.

Mixed Vegetables

Mixed vegetables. Vegan.

Sauteed Eggplant

Eggplant, red bell pepper, mushroom and onion. Vegan optional. Spicy.

Cashew Nuts

Mild roasted chili sauce, onion, water chestnut, celery, dried chili and cashew nuts. Vegan optional.

Ginger

Chinese miso brown sauce with mushrooms, onion, ginger and white pepper. Vegan.

Param

Steamed mixed vegetables with peanut sauce. Vegan option.

Spicy Bamboo

Tender bamboo shoot tips, bell pepper, eggplant, onion, basil and lime leaf. Spicy.

Spicy Basil Fried Rice

With chili-garlic paste, egg, bell pepper, onion and basil. Vegan. Gluten-free optional. Spicy.

Thai Fried Rice

With egg, Chinese broccoli, onion and tomato. Vegan and gluten-free optional.

Pineapple Fried Rice

Pan-fried rice with curry powder, shrimp, chicken, pineapple, onion, egg, scallion and cashew nuts.

Crab Fried Rice

With crab meat, egg, scallion and cucumber.

Pad Thai Noodles

Pan-fried thin rice noodles, egg, bean sprouts, tofu, Chinese chives and crushed peanuts.

Pad Khee Mao Noodles

Wide rice noodles with chili-garlic paste, egg, bell pepper, green beans and basil. Spicy.

Pad See Ew Noodles

Wide rice noodles with black soy sauce, egg and kanah (Chinese broccoli).

Pad Woonsen Noodles

Pan-fried vermicelli noodles with light soy sauce, egg napa cabbage, onion, tomato and mushroom.

Green Curry

Bell pepper, bamboo shoot, eggplant and basil. Spicy.

Yellow Curry

Potato, carrot and onion. Spicy.

Panang Curry

Eggplant, bell pepper and mushroom. Vegan optional.

Vegetable Medley with Nam Prig Ong

Tomato, mushroom, carrot, beet, radish, zucchini, napa cabbage, and eggplant. Vegan and gluten-free optional.

Gai Yaang

Traditional Thai style chicken served with sweet-chili sauce, sticky rice and papaya salad.

Soy-Sesame Fish

Steamed white fish fillet in soy-sesame broth, shiitake mushroom, ginger, daikon, carrot and bok choy.

Black Pepper Pork Shank

Braised pork shank, bok choy, mushroom, eggplant and red bell pepper.

Suer-Rong-Hai

Grilled marinated steak fillet served with jaew sauce, papaya salad and sticky rice.

Spicy Chili Fish

Pan-seared local white fish fillet, spicy caramelized tamarind sauce and roasted vegetables. Spicy.

Gang-Ped Duck

Pan-seared duck breast served with red curry, pineapple, lychee, tomato and roasted vegetables. Spicy.

Goong Ma-Kahm

Grilled shrimp with tamarind sauce, deep-fried hard-boiled egg, crispy shallot and sweet and sour cabbage.

Honey Ginger Glazed Duck

Pan-seared local Mary's duck breast, steamed vegetables, ginger and pa-loh reduction.

Pad Pong Karee Ta-Lay

Pan-fried seafood combination in curry-roasted chili sauce, egg bell pepper, celery and onion.