Phad or Stir Fry Dishes | ||
The most common method of cooking in Thailand is wok stir frying; used throughout Thailand in most homes, at street-side stalls and in 5 star hotels in Bangkok. Dishes are freshly prepared & cooked to order, fusing the flavours of the Thai herbs and spices, quickly sealing them with the meats, seafood and vegetables. | ||
Vegetarian Options - £13.25 | ||
21. Phad Karpow | ||
Stir fry with Thai Basil, garlic, bird's eye chilli, fine green beans, mushroom and onions. A classic dish. | ||
22. Phad Kratiem Prik Thai | ||
Stir fry with garlic, pepper, spring onions and coriander garnish. A light, fresh flavour. | ||
23. Phad Namon Hoi | ||
Stir fry with oyster sauce, young corn, broccoli, cauliflower, mushroom, onion, carrot and peppers. | ||
24. Phad Nam Prik Prow | ||
Stir fry with chilli paste, onion, fine green beans, carrot, peppers. Nicely balanced chilli heat. | ||
25. Phad Prik Geang | ||
Stir fry with a dry version of the jungle curry, fresh vegetables and bamboo strips. It's hot! | ||
26. Phad Preow Wan | ||
Stir fry with sweet & sour sauce, mange tout, pineapple, carrots and young corn. A Chinese influence. | ||
27. Phad Metmamaung | ||
Stir fry with roasted cashew nuts, carrot, onions, pineapple and peppers. Comfortably a favourite. | ||
28. Phad Khing | ||
Stir fry with fresh ginger, onion, mange tout, mushroom and carrot. If ginger's your thing. | ||
29. Phad Prik Sood | ||
Stir fry with fresh cut bullet chillies, onion, carrot and spring onions. Bullet chillies - the more you eat the more the heat. | ||
