Thai Emerald
Vegetarian Main Courses
100. GAENG KIEW WAN PHAK  |
Mixed vegetables cooked in green curry paste with coconut milk, bamboo shoot, aubergines and sweet basil leaves | £8.50 |
101. GAENG PAA PHAK (Jungle Curry)  |
Traditional mixed vegetables curry made with red chilli paste, fresh peppercorn, bamboo shoot, baby corn, fine bean, aubergines, krachai and holy basil leaves | £8.50 |
| 102. PHAD PHAK PRIEW WAN N | Mixed vegetables stir fried with cashew nut in sweet and sour sauce | £8.50 |
| 103. TAO HOO PHAD HED |
Fresh bean curd stir fried with shitake mushroom, mangetout, carrot and spring onion in light soy sauce | £8.50 |
| 104. TAO HOO PHAD GAPRAO |
Deep fried bean curd stir fried with chilli, baby corn, carrot, fine bean and holy basil leaves | £8.50 |
Egg noodles stir fried with bean sprouts and soy sauce
Menu Key
All dishes are Mild except those indicated as follows:
Slightly Spicy Medium Spicy Very Spicy N Contain Nuts
The restaurant reserves the right to change prices, alter dishes and change recipes, without notice. The menus and prices indicated on this website are for guideline only. Please check the printed menus in the restaurant for the most up-to-date information. All food photographs are for illustration purposes only.
