Thong Pan Chang Thai Restaurant

spicy shrimp soup (tom yum goong)

hot and spicy shrimp soup with mushrooms, thai herbs, and lime juice.

chicken coconut soup (tom ka gai)

chicken coconut milk soup with mushrooms, thai herbs, lime juice, and cilantro

bean curd soup (gand jeud tao hoo)

bean curd in a vegetable broth with mushrooms, carrots, and scallions.

wonton soup

shrimp and chicken wonton in special broth and scallions.

chicken noodle soup

chicken, egg noodles and scallions, served in a special broth.

shrimp rice soup

shrimp, rice, and scallions, served in a special broth.

chicken or mixed vegetables

beef or shrimp

fried rice

fried rice with egg, tomato, onion, and scallion.

*spicy basil fried rice

fried rice with thai chili, basil, and mixed vegetables.

pineapple fried rice

fried rice with pineapple, and mixed vegetable.

garden vegetables

sautéed mixed vegetable and tofu in brown sauce.

vegetable basil

sautéed mixed vegetables, tofu and basil in spicy sauce.

pad nam prik

sautéed mixed vegetables, tofu, and roasted peanuts with mild chili paste.

mango chicken curry

features thick slices of the mellow fruit tossed with chunks of tender poultry in a feisty velvet-textured sauce

peanut curry

with chicken, its sauce rich, nutty and fragrant

pad prak ruam

beef with mixed vegetables in brown sauce, is bland and uninteresting

pad thai

the classic noodle dish with shrimp, egg, vegetables and peanuts - can be dry

spicy noodle chicken

an irresistible combination of flat chow-fun-like noodles and pieces of chicken, chile, basil and vegetables

two friends panang

jumbo shrimp, chicken and vegetables in a resonant panang curry sauce

sesame-sprinkled version

for dessert, with sliced mango, is redolent of coconut, impossible to stop eating

grilled chicken satays

are imbued with a mild curry flavor, accompanied by peanut sauce and a refreshing coconut salad

barbecue beef salad

typifies the contrast of flavor, texture and temperature underlying thai salads: warm, slightly chewy sliced barbecued beef spiked with thai chiles and onions, their heat cooled by pieces of cucumber, tomato, lime and

tom ka gai

thai chicken soup, filled with tender pieces of poultry, its spicy, citric edge gentled by coconut milk.

tom yum goong

shrimp hot and sour soup) is fiery and forthright.

basil roll

a steamed rice noodle wrapper stuffed with fresh basil leaves, plump shrimp, lettuce and shredded carrots.

shrimp in a blanket

five large crustaceans, each stuffed with a chicken forcemeat, then bundled in a spring-roll skin and fried to an audible crunch.

steamed thai dumplings

filled with a pale mixture of minced shrimp, chicken and water chestnuts, come to life after a