Sirayvah Organic Thai Cuisine Menu

Vegetarian spring roll served with plum sauce and ground peanuts.

Real crab meat, bean sprout, thin sliced carrots, eggs, cucumbers, tofu and romaine lettuce wrapped in rice paper, served with tangy tamarind sauce.

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

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

Shredded green papaya, carrot, garlic, chili tomatoes and chili toasted cashew nuts tossed in Thai dressing with peanuts.

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

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

A combination of toasted coconut, fresh ginger, cashew nut, red onion, lime and grilled shrimp wrapped in butter lettuce cups with special sauce.

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

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

Crispy prawns wrapped in egg noodles, served with ginger plum sauce.

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

Seared tuna, kaffir lime leaves, ground peanut, toasted coconut shredded and served on cucumber slices with special sauce.

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

Lemongrass, galanga root, mushrooms, cherry tomatoes, coconut milk, lime juice and cilantro.

Hot and sour soup, lemongrass, mushrooms, chili, lime juice, cherry tomatoes and cilantro.

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

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

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

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

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

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

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

Tofu, bean sprouts, thin sliced cabbage, carrots, cucumbers, tofu and romaine lettuce wrapped in butter lettuce cups.

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

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

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

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

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

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

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

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

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

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

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