Chiang Mai Thai

Name: Chiang Mai Thai
Address: 2239 S. King St., 96826, HI, 96826
Telephone: 808-941-1151

2239 S. King St., Honolulu, HI 96826, US

• Monday: 11:00AM-10:00PM •Tuesday: 11:00AM-10:00PM •Wednesday: 11:00AM-10:00PM •Thursday: 11:00AM-10:00PM •Friday: 11:00AM-10:00PM •Saturday: 5:30PM-10:00PM •Sunday: 5:30PM-10:00PM •

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Details

Cuisine: Thai
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

APPETIZERS

1) CRISPY THAI NOODLE (Mee Krob)

Crispy noodles with sweet and sour flavor, topped with bits of chicken bean sprouts and tofu.

2)SPRING ROLLS (Poh Pia)

Golden deep fried spring rolls stuffed with mushrooms, carrots, long rice, ground pork and spices. Served with slices of fresh cucumber, mint leaves, lettuce, and house special sauce. (7 Rolls)

3) CHIANG MAI ROLLS (Nam Dip)

Vegetables rolled with shrimps, wrapped in soft rice paper, served with house special sauce. (2 Rolls)

4) SATEH BEEF OR CHICKEN (Sa-Teh)

Choice of tender or chicken marinated on bamboo sticks, served with sa-teh sauce and cucumber vinagrette sauce.

5) CHIANG MAI BBQ CORNISH HEN (Gai Yaang)

Chiang Mai style BBQ whole cornish hen with fresh lemon grass and spices. (BBQ on Keawe wood)

6) FISH PATTIES (Tod Mun Pla)

Golden deep fried fish cake with spices and string beans, served with cucumber vinagrette sauce.

7) GOLDEN CALAMARI (Tod Pla Muk)

Golden fried calamari with fresh lemon grass and spices, served with sweet and sour sauce.

CHIANG MAI WINGS (Peek Gai Yad Sai)

Deboned chicken wings stuffed with mushrooms, carrots, long rice, chicken and spices. Golden frind and served with sweet and sour sauce.

9) THAI FRIED CHICKEN (Gai Tod)

Golden friend chicken with fresh lemon grass and spices, served with house special sauce.

SOUPS

10) SPICY SOUP (Tom Yum)

This is the most popular soup in Thailand with a tangy and tantalizing aroma. Prepared with mushrooms, lemon grass, Thai ginger and kafir leaves in a special broth. (Medium or hot)

11) CHICKEN LONG RICE SOUP (Kaeng Wun Sen)

Soft long rice and tender chicken prepared with mushrooms, and house special broth.

12) ROYAL CHICKEN SOUP (Tom Kha Gai)

A rich creamy coconut soup, prepared with chicken, lemon grass and young Thai ginger (Kha).

SALADS

13) GREEN PAPAYA SALAD (Som Tum)

Fine slices of green papaya, fresh tomato, long bean and house tamarine sauce, topped with crunchy peanuts and served with lettuce and cabbage.

14) BBQ BEEF SALAD (Nam Tok)

Tender slices of BBQ beef flavored in Chiang Mai style, served with fresh lettuce.

15) TANGY SHRIMP SALAD (Yum Kung)

Boiled fresh ocean shrimp mixed with spices and house special Thai dressing.

16) CALAMARI SALAD (Yum Pla Muk)

Fresh calamari lightly sauteed and mixed with mint leaves, cucumber, long rice, and onion.

17) CHIANG MAI BEEF OR CHICKEN SALAD (Larb)

Ground lean beef or chicken slightly sauteed with spices and herbs, served with lettuce and cabbage.

18) SOFT LONG RICE BEEF OR CHICKEN SALAD (Yum Wun Sen)

A combination of tender beef or chicken with long rice, mint leaves, onion, and cucumber.

CURRIES

19) THAI YELLOW CURRY (Kaeng Leong)

A choice of tender chicken or beef prepared with house yellow curry sauce, coconut milk, potatoes and carrots.

20) THAI RED CURRY (Kaeng Ped Deng)

A choice of tender chicken or beef prepared with house red curry sauce, coconut milk, young bamboo shoots and sweet basil.

21) THAI GREEN CURRY (Kaeng Kiew Wan)

A choice of tender chicken or beef prepared with house green curry sauce, coconut milk, eggplant and sweet basil.

22) BEEF MASAMAN CURRY (Masaman Neua)

Tender chunks of beef sauteed in masaman curry, coconut milk, potatoes and carrots, blended with peanut sauce.

23) BEEF OR CHICKEN PANANG (Panang)

Tender beef or chicken sauteed with thick red curry and topped with ground peanuts.

24) CHICKEN PINEAPPLE CURRY (Kaeng Saparod)

A combination of curry and chicken sauteed in our house red curry, long rice, and pineapple.

25) CHIANG MAI FISH FILET CURRY (Kaeng Pla)

Slices of fresh catch of the day sauteed in red, green, or yellow curry.

SEAFOOD

26) THAI GARLIC SHRIMP (Kung Ka Tiem)

Ocean shrimp lightly sauteed in our Chiang Mai special garlic sauce.

27) CHIANG MAI CASSEROLE (Op Mo Din)

Prepared with house special spices, long rice, ginger, and white cabbage. Slimmered in our hot pot to preserve the aroma.

28) CHIANG MAI’S EVIL SHRIMP (Pra Ram Kung)

Ocean shrimp sauteed in red curry sauce with bamboo shoots and fresh basil.

29) SWEET AND SOUR SHRIMP (Kung Prio Wan)

Ocean shrimp with slices of pineapple, tomato, bellpepper, white onion, cucumber and carrots, sauteed in sweet and sour sauce.

30) HOT SPICY CLAM (Pad Ped Hoy)

Fresh clams prepared in our sizzling wok, flavored with house sauce, chili and fresh basil.

31) CALAMARI WITH CHILI (Pad Ped Pla Muk)

Calamari sauteed in sizzling wok, flavored with chili, garlic, and onion.

32) SEAFOOD MIXED VEGETABLE (Pad Pak Hom Mid)

A combination of fresh ocean shrimp, scallop, calamari, crab, and fish ball sauteed with young corn, mushrooms, bamboo shoots and house sauce.

33) CHIANG MAI’S HOT SPICY SEAFOOD COMBO (Pad Ped Hom Mid)

Seafood combination sauteed with fresh basil and Chiang Mai’s hot spicy sauce.

34) SWEET AND SOUR WHOLE FISH (Pla Prio Wan)

Fresh catch of the day crisp frid to golden brown, topped with vegetables and hot chili sauce.

35) WHOLE FISH WITH CHILI (Pla Rad Pik)

Fresh catch of the day crisp fried to golden brown, topped with vegetables and hot chili sauce.

36) WHOLE FISH WITH GINGER (Pla Cian)

Fresh catch of the day crisp fried to golden brown, topped with vegetables and ginger sauce.

37) THAI STEAMED MUSSELS

Steamed mussels with lime juice, herbs and spices in a hot pot.

BEEF OR CHICKEN WITH VEGETABLES

38)CHIANG MAI’S EVIL BEEF OR CHICKEN (Pra Ram)

Tender slices of beef or chicken stir-fried in red curry sauce with bamboo shoots and fresh basil.

39) ONG CHOI BEEF OR CHICKEN (Pak Bung Fai Deng)

A choice of tender slices of beef or chicken prepared in sizzling hot wok with yellow bean sauce.

40) YOUNG CORN WITH BEEF OR CHICKEN (Pad Khao Poad)

Tender slices of beef or chicken stir-fried with young corn, white onion, and house sauce.

41) LONG RICE WITH BEEF OR CHICKEN (Pad Wun Sen)

Tender slices of beef or chicken stir-fried with long rice, bamboo shoots, mushrooms, onion, and egg.

42) CHIANG MAI’S HOT SPICY BEEF OR CHICKEN (Pad Ped)

Tender slices of beef or chicken sauteed with fresh basil and Chiang Mai’s hot spicy sauce.

43) THAI GINGER BEEF OR CHICKEN (Pad Cian)

Tender slices of beef or chicken stir-fried with string bean, onion, and special ginger sauce.

44) THAI GARLIC BEEF OR CHICKEN (Pad Kra Tiem)

Tender slices of beef or chicken stir-fried with house special garlic sauce.

45) EGGPLANT WITH BEEF OR CHICKEN (Pad Makheua)

Tender slices of beef or chicken stir-fried with eggplant, yellow bean sauce, fresh basil, and garlic.

46) CASHEW CHICKEN (Pad Mamuang Him Ma Pahn)

Tender slices of chicken stir-fried with crunchy cashew nuts, dried chili pepper and house sauce.

RICE

47) THAI FRIED RICE (Khao Pad Thai)

A choice of beef or chicken fried rice with eg, tomato, and green onion.

48) PINEAPPLE FRIED RICE (Khao Pad Saparot)

Fried rice with beef or chicken mixed with onion, on a half-shell pineapple.

NOODLES

49) THAI BROCCOLI NOODLE (Rad Na)

Fresh rice noodles prepared in sizzling hot wok with yellow bean sauce, topped with broccoli and gravy.

50) THAI NOODLE WITH BLACK BEAN SAUCE (Pad Siew)

Thai rice noodles prepared in sizzling hot wok with black bean sauce, broccoli, and eggs.

51) THAI RICE NOODLE WITH BEAN SPROUTS (Pad Thai)

Thai rice noodles prepared in sizzling hot wok with bean sprouts and chives, served with fresh bean sprouts and topped with crunchy peanuts.

52) CHIANG MAI CURRY NOODLE (Mee Ka Thi)

Thai rice noodles prepared in special red curry with bean sprouts, peanuts, and fresh mint leaves, served mild, medium, or hot.

VEGETARIAN MENU

APPETIZERS

1) CRISPY THAI VEGETARIAN NOODLE (Mee Krob)

The most famous Thai crispy noodle, sweet and sour flavored, served with bean sprouts and tofu.

2) VEGETARIAN SPRING ROLLS (Pophia)

Golden deep-fried spring rolls stuffed with mushrooms, carrot, long rice, white cabbage, and fresh spices. Served with slices of fresh cucumber, mint leaves, lettuce, and house special sauce. (7 Rolls)

3) CHIANG MAI VEGETABLE ROLLS (Nam Dip)

Vegetables rolled with tofu, wrapped in soft rice paper, served with house special sauce. (2 Rolls)

4) SA-TEH TOFU (Sa-Teh)

Fresh tofu fried to light brown and topped with peanut sauce, served on a bed of cabage and tomato.

SALADS

5) FREEN PAPAYA SALAD (Some Tum)

Fine slices of green papaya, fresh tomato, red chili, and tamarine sauce topped with crunchy peanuts and served with lettuce and cabbage.

6) BAMBOO TOFU SALAD (Yum Tofu)

Fresh tofu lightly cooked with bamboo and mushrooms, served with slices of cucumber and lettuce.

7) CHIANG MAI TOFU SALAD (Larb Tofu)

Fresh tofy gently sauteed with spices and sprig of mint leaves, served with fresh lettuce, cabbage, and cucumber.

THAI CHEF SALAD (Yum Yai)

A combination of letttuce, cucumber, tomato, and onion with crunchy peants and chef’s special sauce.

SOUPS

9) SPICY COMBO VEGETABLE SOUP (Tom Yum Pak)

A combination of vegetables: lemon grass, kaffir leaves, tofu, ong choi, and cabbage prepared in a special broth.

10) ROYAL TOFU SOUP IN COCONUT MILK (Tom Kha Tofu)

A rich creamy soup, made with coconut milk, lemon grass, and young Thai ginger, simmered with soft tofu.

VEGETARIAN A LA CARTE

11) CHIANG MAI’S EVIL TOFU (Pra Ram Tofu)

Fresh tofu sauteed in hot spices with mixed vegetables and fresh basil.

12) THAI GINGER AND VEGETABLES (Pad Cian)

A variety of vegetables sauteed in house special ginger sauce.

13) ONG CHOI WITH TOFU (Pak Bung Tofu)

Chinese watercress prepared in sizzling hot wok with tellow bean sauce and tofu.

14) YOUNG CORN WITH WHITE ONION (Pad Khao Poad)

Young corn sauteed with white onion in house special sauce.

15) SOFT LONG RICE WITH BAMBOO SHOOTS (Pad Wun Sen)

Soft long rice stir-fried with young corn, water chestnuts, and white onion.

16) MIXED VEGETABLES WITH GARLIC (Pad Kra Tiem)

A variety of vegetables sauteed in Chiang Mai’s garlic sauce.

17) EGGPLANT WITH TOFU (Pad Makheua)

Fresh long eggplant stir-fried with tofu, fresh basil, and yellow bean sauce.

18) CHIANG MAI’S HOT SPICY TOFU (Pad Ped Tofu)

Fresh Island tofu sauteed in hot spices and fresh basil.

19) MIXED VEGETABLE THAI CURRY (Kari Pak)

A variety of vegetables sauteed in curry, spices, fresh basil, and coconut milk.

20) BROCCOLI WITH TOFU (Pad Kana)

Fresh broccoli stir-fried with yellow bean sauce and tofu.

21) SWEET AND SOUR MIXED VEGETABLES (Pad Prio Wan)

A variety of vegetables sauteed with house sweet and sour sauce.

NOODLES AND RICE

22) VEGETARIAN BROCCOLI NOODLE (Rad Na)

Fresh rice noodles prepared in sizzling hot wok with yellow bean sauce, topped with broccoli, tofu, and gravy.

23) THAI RICE NOODLE WITH BEAN SPROUTS (Pad Thai)

Thai rice noodles prepared in sizzling hot wok with tofu, bean sprouts, and chives, and topped with peanuts.

24) CHIANG MAI CURRY NOODLE (Mee Ka Thi)

Thai rice noodles prepared in special red curry with tofu, bean sprouts, peanuts, and fresh mint leaves.

25) THAI VEGETARIAN FRIEND RICE (Khao Pad Pak)

Thai fried rice with mixed vegetables. A Vegetarian delight!