Topaz Thai

Name: Topaz Thai
Address: 127 W. 56th St., 10019, NY, 10019
Telephone: 212-957-8020

127 W. 56th St., Manhattan, NY 10019, US

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Cuisine: Thai
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

APPETIZERS

A-1. TOD MONS (SHRIMP CAKE)

Minced shrimp mixed w. green beans, kaffir leaves & served w. spicy cucumber peanut sauce.

A-2. SATAYS

Beef or chicken marinated in a curry sauce, barbecued & served on bamboo skewers to be dipped in a flavorful peanut sauce w. traditional cucumber salad.

A-3. CURRY PUFFS

Puff pastry filled w. ground chicken, potato, onion & curry powder, served w. cucumber sauce.

A-4. SIAM ROLLS (STEAMED, MADE TO ORDER)

Thai pork sausage, crab & bean curd wrapped in a steamed spring roll skin & tamarind sauce topping.

A-5. STEAMED BANGKOK DUMPLINGS

Filled w. ground pork, shallots & water chestnuts, & served w. house special sauce.

A-6. WINTER SHRIMPS

Shrimp marinated in a Thai herb, wrapped w. bacon & served w. a sweet chili sauce.

A-8. THAI SPRING ROLLS

A classic for all seasons, filled w. bean thread & assorted vegetables deep fried in an egg roll skin & served w. sweet & sour sauce.

A-9. STAR BEAN CURDS

Fried tofu crispy outside, moist inside served w. a spicy tamarind peanut sauce.

SOUPS

S-1. TOM YUM GOONG (SHRIMP)

The savory traditional broth shrimp, spiced w. exotic Thai herbs, lemon grass, onion, mushrooms, lime leaves & green pepper.

S-2. TOM KHA GAI (CHICKEN)

The famous hearty aromatic soup of Thailand: chicken slices w. coconut milk, galangar (siamese ginger), onion, chili & lime juice.

S-3. GANG SOM PAK (VEGETARIAN)

The delicate Thai country soup. Assorted baby corn, white cabbage & string beans in a hot & sour sauce spiced w. exotic Thai herbs.

S-4. GYOW

The popular wonton soup. Minced pork wrapped in wonton skin.

S-5. BEAN CURD SOUP (CHICKEN W. TOFU)

Clear soup w. chicken & watercress, tofu, mushroom.

SALAD

SA-1. THAI SALAD

Fresh garden vegetables, Lettuce, cucumber, tofu, tomato & pepper served w. peanut dressing.

SA-2. NAM SOD (PORK)

Finely chopped pork, julienned ginger w. roasted peanuts & hot chilies in lime juice.

SA-3. YUM WOONSEN (GLASS NOODLES)

Bean thread noodles, minced pork, shrimp, lime juice, onion & roast chilies w. fresh lettuce.

SA-4. YUM GOON CHIANG (PORK SAUSAGE)

Grilled Thai sausage tossed w. onion, scallion, cucumber, tomato hot chilies & lime juice, served on a bed of lettuce.

SA-5. LARB GAI (CHICKEN)

Finely chopped chicken mixed w. ground roasted rice, roasted chilies, lime juice & scallions, served on a bed of lettuce.

SA-6. PLA GOONG (SHRIMP)

Grilled shrimp, quickly cooked & exquisitely balanced w. tomato, red onion, ground chilies & lime juice, served on a bed of lettuce.

DUCK

D.1. PAD GRA PROW

Tender roasted duck stir fried w. basil leaves & chili paste.

D-4. SIAMESE GINGER DUCK

Tender roasted duck stir fried w. ginger, mushrooms.

D-5. DUCK'S EMERALD

roasted duck sauteed w. oyster sauce, served w. Thai broccoli.

FRIED RICE

FR-1. TOPAZ FRIED RICE

Pineapple chunks, cashew nuts & chicken fried rice.

FR-2. SOUTH PACIFIC FRIED RICE

Assorted seafood w. see-ra-cha spicy fried rice.

FR-4. GOLDEN TRIANGLE FRIED RICE

Chicken & curry fried rice w. side of cucumber salad.

FR-5. BANGKOK FRIED RICE

FR-6. EASY FRIED RICE

Stir-fried rice w. egg & chicken, pork or beef.

FR-7. RAINBOW FRIED RICE

Fried rice, assorted vegetables & egg.

LUNCHEON MENU

L-1. PAD THAI

The most favorite Thai noodle dish. Stir-fried rice noodles w. egg, chopped peanut, fried bean cake & bean sprouts.

L-3. PAD SE-EW

Stir-fried w. broad rice noodles, Thai broccoli, egg & black bean sauce: choice of chicken or pork.

L-4. DRANKEN NOODLES

Stir-fried broad rice noodles w. basil leaves, Thai broccoli & chili paste: choice of beef or chicken.

L-5. TOPAZ NOODLES

Stir-fried broad rice noodles w. egg in sesame oil & Thai seasoning: choice of chicken or roast pork.

L-6. PAD EGG NOODLES

Stir-fried egg noodles w. mixed vegetables in Thai seasoning.

L-7. NOODLE CURRY

Chicken and noodles in a coconut milk & red curry.

TOPAZ DISHES

L-8. PAD KRA PROW (BASIL LEAVES)

Stir-fried basil leaves, onions & chili paste.

L-9. PARAM-RONG-SONG (PEANUT CURRY)

Sauteed peanut curry sauce in light coconut milk on a bed of watercress.

L-10. TAO-HI-MA-PANN (CASHEW)

Stir-fried w. chilies, garlic paste, cashew nuts, pineapple chunks, carrots, onions, pepper & celery.

L-11. PAD KHING (GINGER)

Stir-fried w. ginger, mushrooms, onions & scallions.

L-12. PAD KRA-TIEM (GARLIC)

Sauteed w. garlic & white pepper.

L-13 PAD TAO-KAK (STRING BEAN)

Stir fried w. string beans, carrots, onions, pepper & chili paste.

L-14. PAD PLOW-WAAN (SWEET & SOUR)

Sauteed w. sweet & sour sauce, pineapples, tomatoes, cucumbers, peppers, onions & scallions.

L-16. PAD RUAM-MIT (VEGETABLES)

Sauteed mixed green vegetable & oyster sauce.

L-18. GAI YANG

The popular dish of Thai country: a half chicken marinated in garlic sauce, grilled & served w. traditional hot spicy sauce.

THAI CURRY

L-19. RED CURRY

Cooked in coconut milk & red curry with bamboo shoots, red & green pepper & basil leaves: choice of beef, chicken or pork.

L-20. GREEN CURRY

Cooked in coconut milk & green curry w. string beans, carrots, bamboo shoots & chili pepper: Choice of beef, chicken or pork.

L-21. YELLOW CURRY

Cooked in coconut milk & yellow curry w. potato, onions, tomato & green pepper: choice of beef, chicken or pork.

L-22. PANANG CURRY

Sauteed panang curry paste, basil leaves & green pepper in coconut milk: choice of beef, chicken or pork.

VEGETARIAN DISHES

L-23. PRA-RAM-PAK (PEANUT CURRY SAUCE)

Assorted vegetables sauteed in peanut curry.

L-24. GANG PAK (CURRY)

Assorted vegetables & bean curd in coconut milk & curry.

L-25. PAD GRA PROW (BASIL LEAVES)

Stir-fried tofu w. basil leaves, onions, chili paste & green pepper.

L-26. PAD TAO-KAK (STRING BEANS)

Sauteed fried tofu w. string beans, chili pepper & green pepper.

L-27. VEGETABLE RAINBOW

Stir-fried mixed green vegetables & bean curd w. bean sauce.

L-28. SILVER GREEN

Stir-fried clear noodles, egg, onions, mushrooms & snow peas.

FRIED RICE

L-29. TOPAZ FRIED RICE

Pineapple chunks, cashew nuts and chicken fried rice.

L-30. GOLDEN TRIANGLE FRID RICE

Chicken in curry fried rice with cucumber salad.

L-31. BANGKOK FRIED RICE

Stir-fried rice w. basil leaves, onion, red-green peppers & your choice of:

NOODLES

N-1. PAT THAI

The favorite Thai noodle dish. Stir-fried rice noodles w. egg, chopped peanuts dried bean cake & bean sprouts.

N-2. DRANKEN NOODLES

Stir fried broad rice noodles w. basil leaves, Thai broccoli & bean sauce. Choice of beef, chicken or pork.

N-3. TOPAZ NOODLES

Stir fried broad rice noodles w. egg in sesame oil and seasoning. (Choice of chicken, roast pork or vegetables.)

N-4. RAINBOW NOODLES

Stir fried egg noodles w. mixed vegetables in Thai seasoning.

MEAT DISHES

M-1. PAD GRA PROW (BASIL LEAVES)

Stir-fried w. basil leaves, green peppers, onion & chili paste.

M-2. PARAM-RONG-SONG (PEANUT CURRY)

Sauteed w. peanut curry sauce in light coconut milk & served on a bed of watercress.

M-3. PAD GRA-TIEM PRIK-THAI (GARLIC SAUCE)

Stir fried w. garlic & white pepper.

M-4. PAD KHING (SIAMESE GINGER)

Sauteed w. siamese ginger, mushrooms, onions & scallions.

M-5. PAD WOONSEN (GLASS NOODLES)

Stir-fried w. bean thread noodles, egg, mushrooms, onion & celery.

M-6. PAD TAO-KAK (STRING BEANS)

Stir-fried w. string beans, crunchy vegetables, onions & chili.

M-7. PAD NAM-MANN-HOI (OYSTER SAUCE)

Sauteed w. green peppers & oyster sauce.

M-8. PAD PRIOW WAAN ( SWEET & SOUR SAUCE)

Sauteed w. pineapple, tomato, cucumber, onion & scallions in a sweet & sour sauce.

TOPAZ SPECIALTIES

SP-1. BUTTERFLY PRAWNS (JUMBO SHRIMP)

Charcoal marinated prawns w. Thai herb served w. hot & spicy chili sauce.

SP-2. JEWELS OF THE OCEAN

A sauteed seafood combination (shrimp, squid, scallop & crab stick) w. basil leaves, onions & chili paste.

SP-3. BANGKOK SHRIMP

Deep fried shrimp topped w. an exotic chili sauce.

SP-4. SHRIMP CLASSIC

Sauteed shrimp w. string beans in a spicy curry paste.

SP-5. DUCK TAMARIND

Tender crispy duck covered w. pineapple, cashew & tamarind sauce.

SP-6. DUCK PANANG CURRY

roasted duck sauteed w. coconut panang curry, kaffir lime leaf shreds & basil leaves.

SP-7. STAR CHICKEN

Chicken breast fried crispy & topped w. the house chili sauce.

SP-8. GAI YANG

The most popular dish of Thai country inns: a half chicken marinated in garlic sauce then grilled & served w. a traditional sauce.

SP-9. TWIN DELIGHT

Sauteed shrimp w. baby corn & snow peas in a white sauce.

SP-10. PINEAPPLE CURRY

Shrimp cooked in coconut milk & curry w. shredded pineapple.

THAI CURRY DISHES

C-1. THAI RED CURRY

Cooked in coconut milk & red curry w. bamboo shoots, green pepper & basil leaves.

C-2. GREEN CURRY

Cooked in coconut milk & green curry w. string beans, bamboo shoots & basil leaves.

C-3. YELLOW CURRY

Cooked in coconut milk & yellow curry w. potato, onion, tomato & green pepper.

C-4. MASAMAAN CURRY

Sauteed in coconut milk & masamaan curry w. peanut, onion & chunks of avocado.

C-5. PANANG CURRY

Sauteed panang curry & green pepper in coconut milk, kaffir lime leaf shreds & basil leaves.

C-6. JUNGLE CURRY

Hot spicy-fresh chili paste in jungle curry w. string beans & bamboo shoots.

TOPAZ'S STEAK

ST-1. NEAU YANG

The popular treat from Northeastern Thailand: sliced beef marinated in Thai sauce, then grilled & served tossed in a mixture of a traditional chili sauce.

ST-2. WATER-FALL (COLD DISH)

Grilled tender beef, sliced & balanced in lime juice, chilies, scallions, ground roasted rice & mint served w. fresh vegetables & mint.

ST-5. NEAU LAD SATAY (STEAK PEANUT SAUCE)

Grilled tender beef topped w. special peanut sauce. Served w. cucumber.

SEAFOOD

S-1. PAD GRA PROW (BASIL LEAVES)

Sauteed shrimp, calimari or scallops w. basil leaves, onions, pepper & chili paste.

S-2. PAD GRA-TIEM PRIK-THAI (GARLIC SAUCE)

Stir-fried shrimp w. garlic & white pepper.

S-3. PAD KHING (SLAMESE GINGER)

Sauteed shrimp, scallops or calimari w. siamese ginger, mushrooms, onions & scallions.

S-4. PAD PRIOW WAN (SWEET & SOUR)

Sauteed shrimp, scallops or calimari, sweet & sour pineapple sauce, tomato, cucumbers, onion & scallions.

S-5. PAD WOONSEN (GLASS NOODLES)

Stir-fried shrimp, scallop or calimari w. bean thread noodles, egg, mushroom, onions, celery & scallion.

S-6. PAD RAINBOW (VEGETABLES)

Stir-fried shrimp, calimari or scallop w. mixed green vegs. & bean sauce.

S-7. PAD PRIK (STRING BEAN)

Shrimp, calimari or scallops w. string beans, carrots, chili, onions & scallions.

FISH

F-1. PLA LAD PRIK

Sizzling deep-fried whole fish (red snapper) topped w. chili & garlic sauce.

F-2. PLA GIEAN

Sizzling deep-fried whole fish (red snapper) topped w. ginger, mushrooms, scallions & black beans.

F-3. PLA SAM ROHTZ

Fillet of salmon in a brown three flavor sauce w. ground shrimp, shallots & carrots.

F-4. PLA WAAN

Fillet of salmon in sweet & sour sauce, w. pineapple, tomatoes, onions & cucumber.

F-5. PLA PANANG CURRY

Fillet of salmon topped w. coconut panang curry & green pepper and basil leaves.

VEGETARIAN DISHES

V-1. PANANG CURRY

Assorted vegetables & pepper in a coconut milk panang curry.

V-2. GANG PAK

Assorted vegetables & bean curd (tofu) in a coconut milk red curry.

V-3. PARAM-PAK

Assorted vegetables w. peanut curry sauce.

V-4. PAD PRIK KHING

Sauteed mixed vegetables & tofu in a curry paste.

V-5. TOFU PAD BASIL

Sauteed fried tofu w. basil leaves, onions & chili paste.

V-6. TOFU PAD STRING BEANS

Sauteed fried tofu w. string bean & chili peppers.

V-7. VEGETABLE RAINBOW

Stir fried mixed green vegetables & bean curd in a bean sauce.

V-8. SWEET & SOUR VEGETABLES

Sauteed mixed vegs. w. string beans & pineapples in a sweet & sour sauce.

V-9. SILVER GREEN

Stir-fried clear noodles, egg, mixed vegetables, onions, mushrooms.

V-11. VEGETABLE DUCK BASIL

Sauteed fried w. mock duck w. green pepper, onion & chili paste.