Sirayvah Organic Thai

Crispy Vegetarian Rolls

Vegetarian spring roll served with plum sauce and ground peanuts.

Summer Rolls

Crab meat, bean sprout, thin sliced carrots and eggs, cucumbers, tofu, and Roman lettuces wrapped in rice paper and served with tangy tamarind sauce.

Crispy Calamari

Battered calamari served with a homemade plum sauce and ground peanuts.

Mushroom Lover

A combination of shiitake, champignon, and oyster mushrooms seasoned with tamarind chili sauce, shallots, cilantro, mints, and grilled shrimps.

Som Tum

Shredded green papaya and carrot, garlic, cherry tomatoes, chili, and toasted cashew nuts. Tossed in a Thai dressing.

Chicken Satay

Skewered marinated free-range chicken breast served with peanut sauce and cucumber-pineapple relish.

Larb Gai

Minced chicken seasoned with lime juice, chili powder, toasted rice powder, mint, and shallots wrapped in butter lettuce cups.

Meang Kum

A combination of toasted coconut, fresh ginger, peanuts, red onion, lime, and grilled shrimps. Wrapped in butter lettuce cups with special sauce.

Scallops in the Boat

Grilled scallops and pineapple wrapped in Belgian endive leaves with special sauce garnished with tomatoes and mint.

Larb Salmon and Tuna

Diced tuna and salmon seasoned with lime juice, chili powder, toasted rice powder, mint, and pickle ginger served on Belgian endive leaves.

Netted Prawns

Crispy prawns wrapped in eggs noodle served with ginger-plum sauce.

Pla Tuna

Thai style Ahi tuna with lemongrass, kaffir lime chili, mint, and crispy root vegetable.

Tuna Tower

Seared tuna, kaffir lime leaves, grated ginger, ground peanut, and toasted coconut shredded. Served on cucumber slice with special sauce.

Poo Tod

Tempura jumbo soft shell crab on a bed of mint, chilies, lime, cashew nut, green mango salad, and roasted coconut.

Combo Platter

A combination of two pieces of netted prawn, two spring rolls, two summer rolls, and crispy calamari.

Tofu Satay

Skewered marinated tofu served with peanut sauce and cucumber-pineapple relish.

Meang Kum Vegi

A combination of toasted coconut, fresh ginger, cashews, red onion, lime, and crispy tofu wrapped in butter lettuce cups with special sauce.

Crispy Vegetarian Rolls

Vegetarian spring roll served with plum sauce and ground peanuts.

Fresh Rolls

Tofu, bean sprout, thin sliced cabbages, carrots, cucumbers, tofu, and Roman lettuces wrapped in butter lettuce cup.

Larb Tofu

Crumbled tofu seasoned with lime juice, chili powder, toasted rice powder, mint, and shallots wrapped in butter lettuce cup.

Eggplant Vegetarian (Dinner)

Sauteed Chinese eggplant, soft organic tofu, green bean, mixed vegetables, onions, and bell peppers with ginger-basil sauce.

Basil Vegetables (Dinner)

Sautéed crispy organic tofu, mixed vegetables, chilies, garlic, onion, red bell peppers, and basil.

Praram Vegetables (Dinner)

Steamed mixed vegetables, crispy organic tofu, and baby spinach with a peanut curry sauce.

Green Curry Vegetables (Dinner)

Mixed vegetables, soft organic tofu, eggplant, green beans, zucchini, and basil in a green coconut milk curry sauce.

Panang Vegetables (Dinner)

Mixed vegetables, soft organic tofu, asparagus, pumpkin, and red coconut milk curry sauce.

Yellow Curry Vegetables

Mixed vegetables, soft organic tofu, asparagus, potatoes, carrot, and yellow coconut milk sauce.

Cashew Vegetable

Sauteed organic crispy tofu, onion, garlic, roasted chili paste, mixed vegetables, and cashew nuts.

Chili Vegetables (Dinner)

Mixed vegetables, crispy organic tofu, basil, green onion, onion, mushroom, red bell peppers, and chili paste sauce.

Tamarind Vegetables (Dinner)

Mixed vegetables, crispy organic tofu, cashew nuts, pineapple, and tomatoes in a shallot tamarind sauce with crispy root vegetables.

Pad Romeet (Dinner)

Mixed vegetables, asparagus, onion, and tofu with lemongrass sauce.

Tom Ka

Lemongrass, galanga root, mushrooms, cherry tomatoes, coconut milk, lime juice, and cilantro with choice of mixed vegetables and tofu, free-range chicken breast, or shrimp.

Tom Yum

Hot and sour soup, lemongrass, mushrooms, chili, lime juice, cherry tomatoes, and cilantro with choice of mixed vegetables and tofu, free-range chicken breast, or shrimp.

Poh-Tak

Shrimp, calamari, scallops, lemongrass, chili, cherry tomatoes, and basil.

Thai Cabbage Salad

Roman lettuces, iceberg lettuces, mixed spring salad, sliced cabbage, carrots, toasted shredded coconut, cashew nuts, and crispy shallot served with chili coconut milk lime dressing.

House Salad

Roman lettuces, iceberg lettuces, mixed spring salad, sliced cabbage, carrots, tomatoes, pineapple, and boiled eggs served with peanut dressing.

Praram Chicken (Lunch)

Grilled free-range chicken breast, steamed mixed vegetables, garnished with organic baby spinach, and peanut sauce. Served with choice of soup of the day or house salad, and organic brown rice or steamed mixed vegetables.

Basil Chicken (Lunch)

Sautéed free-range chicken breast, garlic, portobello mushroom, chilies, onions, basil sauce, and bell pepper. Served with choice of soup of the day or house salad, and organic brown rice or steamed mixed vegetables.

Cashew Chicken (Lunch)

Sautéed free-range chicken breast, garlic, roasted chili paste, onions, green onion, carrots, and cashew nuts. Served with choice of soup of the day or house salad, and organic brown rice or steamed mixed vegetables.

Garlic Chicken (Lunch)

Sautéed free-range chicken breast, garlic, mushroom, and steam mixed vegetables. Served with choice of soup of the day or house salad, and organic brown rice or steamed mixed vegetables.

Green Curry Chicken (Lunch)

Sliced free-range chicken breast with eggplant, basil, zucchini, and French green beans in a green curry coconut milk sauce. Served with choice of soup of the day or house salad, and organic brown rice or steamed mixed vegetables.

Panang Chicken (Lunch)

Sliced free-range chicken breast, pumpkins, and asparagus in a red curry coconut milk sauce. Served with choice of soup of the day or house salad, and organic brown rice or steamed mixed vegetables.

Yellow Curry Chicken (Lunch)

Yellow coconut milk sliced free range chicken breast potatoes, carrots, and asparagus. Served with choice of soup of the day or house salad, and organic brown rice or steamed mixed vegetables.

Eggplant Chicken (Lunch)

Sautéed Chinese eggplant, free range chicken, green bean, zucchini, onions, and bell peppers with ginger-basil sauce. Served with choice of soup of the day or house salad, and organic brown rice or steamed mixed vegetables.

Prik-Khing Chicken (Lunch)

Sautéed free-range chicken with chili paste, kaffir lime leaves sauce, and green beans. Served with choice of soup of the day or house salad, and organic brown rice or steamed mixed vegetables.

Khing Sod (Lunch)

Sautéed sliced chicken with fresh ginger, onion, green onion, tomatoes, fresh shiitake mushroom, and soy bean sauce. Served with choice of soup of the day or house salad, and organic brown rice or steamed mixed vegetables.

Moo Yang (Lunch)

Grilled coriander encrusted center cut pork chops served with bok choy and crispy leeks. Served with choice of soup of the day or house salad, and organic brown rice or steamed mixed vegetables.

Panang Salmon (Lunch)

Pan-seared alaskan wild king salmon, asparagus, and red coconut milk curry sauce, garnished with bell pepper. Served with choice of soup of the day or house salad, and organic brown rice or steamed mixed vegetables.

Green Curry Halibut (Lunch)

Pan seared Alaskan wild Halibut steak with eggplant, basil, Zucchini, and French green beans in a green curry coconut milk sauce and garnished with bell pepper. Served with choice of organic brown rice or steamed mixed vegetables.

Garlic Peppers Scallops and Prawns (Lunch)

Pan seared scallops and crispy prawns in garlic pepper sauce with trumpet royale mushrooms and mixed steamed vegetables. Served with choice of soup of the day or house salad, and organic brown rice or steamed mixed vegetables.

Tamarind Prawns (Lunch)

Crispy jumbo wild prawns, cashew nuts, pineapple, and tomatoes in a shallot-tamarind sauce with crispy root vegetables. Served with choice of soup of the day or house salad, and organic brown rice or steamed mixed vegetables.

Praram Chicken (Dinner)

Grilled free-range chicken breast, steamed mixed vegetables, garnished with organic baby spinach, and peanut sauce.

Basil Chicken (Dinner)

Sauteed free-range chicken breast, garlic, portabella mushroom, chilies, onions, basil sauce, and bell pepper.

Khing Sod (Dinner)

Sauteed sliced chicken with fresh ginger, onion, green onion , tomatoes, fresh shiitake mushroom, and soy bean sauce.

Chili Lamb

Sauteed sliced lamb with green onion, mushroom, basil, and bell pepper in chili garlic sauce.

Moo Yang (Dinner)

Grilled coriander encrusted center cut pork served with bok choy and crispy leeks.

Panang Salmon (Dinner)

Pan seared Alaskan wild king salmon, asparagus, and red coconut milk curry sauce.

Green Curry Halibut (Dinner)

Pan seared Alaskan wild halibut steak with eggplant, basil, zucchini, and French green beans in a green curry coconut milk sauce.

Mahi Mahi

Deep fried filet mahi topped with house special spicy sauce, pineapple, and steam mixed vegetables.

Pad Eggplant

Sauteed Chinese eggplant, free range chicken, and shrimp, green bean, mixed vegetables, onions, and bell peppers with ginger-basil sauce.

Garlic Peppers Scallops and Prawns (Dinner)

Pan seared scallops and crispy prawns in garlic pepper sauce with trumpet royale mushrooms, and mixed steamed vegetables.

Tamarind Prawns (Dinner)

Crispy jumbo wild prawns, cashew nuts, pineapple, and tomatoes in a shallot-tamarind sauce with crispy root vegetables.

Praram Prawns

Grilled jumbo wild prawns and steamed mixed vegetables, garnished with organic baby spinach and topped with peanut sauce.

Combination Seafood Curry

Combination of prawns, scallop in red curry sauce, coconut milk, curry sauce, pineapple, artichoke, basil, and bell pepper

Lemongrass Sea Bass

Baked sea bass, steamed organic baby bok choy, and asparagus with lemongrass sauce and garnished with crispy leeks.

Prik Khing Prawns

Sauteed jumbo shrimps, onions, chili pastes, French green bean, and kaffir lime leaves.

Yellow Curry Chicken (Dinner)

Yellow coconut milk sliced free range chicken breast potatoes, asparagus and carrots.

Vegetarian Eggplant (Lunch)

Sautéed chinese eggplant, organic tofu, green bean, mixed vegetables, onions, and bell peppers with ginger-basil sauce. Served with choice of soup of the day or house salad, and organic brown rice or steamed mixed vegetables.

Basil Vegetables (Lunch)

Sautéed crispy organic tofu, mixed vegetables, chilies, and basil. Served with choice of soup of the day or house salad, and organic brown rice or steamed mixed vegetables.

Praram Vegetables (Lunch)

Steamed mixed vegetables, crispy organic tofu, and baby spinach with a peanut curry sauce. Served with choice of soup of the day or house salad, and organic brown rice or steamed mixed vegetables.

Green Curry Vegetables (Lunch)

Mixed vegetables, organic tofu, and basil in a green coconut milk curry sauce. Served with choice of soup of the day or house salad, and organic brown rice or steamed mixed vegetables.

Panang Vegetables (Lunch)

Mixed vegetables, organic tofu, asparagus, and red coconut milk curry sauce, and garnished with bell pepper. Served with choice of soup of the day or house salad, and organic brown rice or steamed mixed vegetables.

Chili Vegetables (Lunch)

Mixed vegetables, crispy organic tofu, basil, green onion, onion, mushroom, and chili paste sauce. Served with choice of soup of the day or house salad, and organic brown rice or steamed mixed vegetables.

Tamarind Vegetables (Lunch)

Mixed vegetables, crispy organic tofu, cashew nuts, pineapple, and tomatoes in a shallot-tamarind sauce with crispy root vegetables. Served with choice of soup of the day or house salad, and organic brown rice or steamed mixed vegetables.

Pad Romeet (Lunch)

Mixed vegetables, asparagus, onion, and tofu with lemongrass sauce. Served with choice of soup of the day or house salad, and organic brown rice or steamed mixed vegetables.

Pineapple Fried Rice (Dinner)

Pan-fried organic brown rice,egg, wild prawns, crab meat, onion and green onion, pineapple, sliced chicken, and cashews.

Pad Kee Mao Vege (Dinner)

Pan-fried big flat rice noodle with crispy tofu, mixed vegetables, and garlic with a chili-basil sauce.

Pad See-Ew Vege (Dinner)

Pan-fried big flat rice noodle with egg, crispy tofu, mixed vegetable, and garlic soy sauce.

Pineapple Fried Rice Vegetables (Dinner)

Pan-fried organic brown rice, pineapple, crispy tofu, eggs, onion, and cashew nuts. 

Pad Thai (Lunch)

Pan-fried rice noodle with wild prawns, tofu, green onions, ground peanuts, eggs, and bean sprouts. Served with soup of the day or salad.

Pad Kee Mao Noodles (Lunch)

Pan fried rice noodle with calamari, wild prawns, mixed vegetables, garlic, red bell peppers, and tomatoes with a chili-basil sauce. Served with soup of the day or salad.

Jan Pad Poo (Lunch)

Pan-fried rice noodle with chili, garlic, green onion, egg, bean sprout, and crab meat. Served with soup of the day or salad.

Pad See-Ew (Lunch)

Pan-fried big flat rice noodle with egg, sliced free-range chicken breast, mixed vegetable, and garlic soy sauce. Served with soup of the day or salad.

Pineapple Fried Rice (Lunch)

Pan-fried organic brown rice, egg, wild prawns, onion and green onion, sliced free-range chicken, pineapple, and cashew nuts. Served with soup of the day or salad.

Sirayvah Fried Rice (Lunch)

Pan-fried organic house blend rice, egg, shrimps, crab meat, onion, and green onion. Served with soup of the day or salad.

Pirada Noodle (Lunch)

Pan-fried big flat rice noodle with egg, shrimps, real crab meat, asparagus, baby spinach, carrots with garlic sauce. Served with soup of the day or salad.

Pad Woon Sen (Lunch)

Pad fried bean thread noodles with sliced free range chicken, with eggs and green onion, bean sprout, mixed vegetables, garlic, and soy sauce. Served with soup of the day or salad.

Pad Thai (Dinner)

Pan-fried rice noodle with wild prawns, tofu, green onions, ground peanuts, eggs, and bean sprouts.

Pad Kee Mao Noodles (Dinner)

Pan fried rice noodle with calamari, wild prawns, mixed vegetables, garlic, red bell peppers, and tomatoes with chili-basil sauce.

Jan Pad Poo (Dinner)

Pan-fried rice noodle with chili, garlic, green onion, egg, red bell peppers, bean sprout, and crab meat.

Pad See-Ew (Dinner)

Pan-fried big flat rice noodle with egg, chicken, mixed vegetable, and garlic soy sauce.

Sirayvah Fried Rice (Dinner)

Pan-fried organic house blend rice, egg, shrimps, crab meat, onion, and green onion.

Pirada Noodle (Dinner)

Pan-fried big flat rice noodle with egg, shrimps, real crab meat, asparagus, baby spinach, and carrots with garlic sauce.

Pad Woon Sen (Dinner)

Pad fried bean thread noodles with sliced free range chicken, with eggs and green onion, bean sprout, mixed vegetables, garlic, and soy sauce.

Pad Thai Vege

Pan-fried rice noodle with crispy tofu, green onions, ground peanuts, egg, and bean sprouts. Served with soup of the day or salad.

Pad Kee Mao Vege

Pan-fried big flat noodle with crispy tofu, mixed vegetables, bell pepper, tomatoes, garlic with a chili-basil sauce. Served with soup of the day or salad.

Pad See-Ew Vege

Pan-fried big flat rice noodle with egg, crispy tofu, mixed vegetable, and garlic soy sauce. Served with soup of the day or salad.

Pineapple Fried Rice Vege

Pan-fried organic brown rice, pineapple, crispy tofu, eggs, onion, and cashew nuts. Served with soup of the day or salad.

Pad Thai Vege (Dinner)

Pan-fried rice noodle with crispy tofu, green onions, ground peanuts, eggs, bean sprouts, and mixed vegetables.

Fried Organic Banana with Young Coconut Ice Cream

Fried Organic Banana with Honey

Crispy Thai Pancake with Young Coconut Ice Cream

Tapioca Pudding with Corn

Topped with coconut cream.

Wild Sticky Rice

With organic mango.

Brown Rice

Jasmine White Rice

Cucumber Salad

Peanut Sauce

Steamed Vegetables

Brown Rice

Peanut Sauce

Veggies

Canned Soft Drink

Thai Iced Tea

Iced Coffee