514 303 4123 - Info@KwaiThai.com

 

OPENING HOURS

Monday Closed 

Tuesday- Saturday 11h to 22h 

Sunday 10:30h to 21h 

V. = Vegan | Vg. = Vegetarian | GF. = Gluten Free 

BRUNCH

Homemade Organic Granola with Coconut Yogurt and Seasonal Fruit 
| 12 Vg. 

Homemade mixture of organic oats, slivered almonds, dried cranberries, coconut flakes and raisins, with a touch of maple syrup. 

Banana Bread French Toast | 16 Vg. 

A (perfect) combination of an overripe banana and almond flour bread turned into French toast. Served with maple syrup and poached in-season fruit. 

Steak and Egg | 26 

Lemongrass-grilled steak with eggs of your choice and cornbread. 

Tom Yum Fried Rice | 18 Vg. 

Jasmine rice stir-fried with Tom Yum paste, kaffir lime leaves, tomatoes, and toasted chili paste. Served with a fried egg. 

Pad Thai | 18 GF.
Pad Thai with chicken | 20 GF.
Pad Thai with shrimp | 22 GF.

Stir-fried rice noodles with tofu, eggs, and bean sprouts in sweet tamarind sauce. Topped with chili powder and toasted peanuts.

Kwai Pancake | 16 Vg. 

Almond flour pancake with warm spice poached pineapple, mango, and caramel hot chocolate sauce. 

Fried Chicken and Sticky Rice | 18 GF. 

Crispy chicken thighs with spicy steak sauce. Served with sticky rice. 

Guay Tiew Kua Gai | 16 GF. 

Stir-fried flat noodles with chicken, eggs, green onions and Chinese broccoli. 

Braised pork belly steamed buns | 16 

Homemade steamed buns with braised pork belly, scallions, coriander, cucumbers and hoisin sauce. 

Chu Chee Pla | 24 GF. 

Stir-fried flat noodles with chicken, eggs, green onions and Chinese broccoli. 

 
 

LUNCH

READY MADE 

Soup of the Day | 5 

In-season vegetables cooked in chicken broth and seasoned with lemongrass, wild ginger roots, coriander, green onions, and a touch of coconut milk. 

Stir-Fried Mixed Vegetables with Spicy Tofu | 17 V. 

For veggie-lovers or anyone looking for a light lunch. In-season vegetables mixed with marinated tofu, coriander, and green onions.

Mom’s Red Curry Chicken | 19 

My childhood favorite! Chicken with homemade red curry paste, bamboo shoots, coconut milk, holy basil, and green onions. Served with Jasmine rice. 

Pad Kaprow Kai | 18 

Stir-fried chicken with chili, garlic fish sauce, and Thai basil. Served with Jasmine rice and a soft-boiled egg. 

Green Curry Fried Rice | 17 Vg. 

Stir-fried Jasmine rice with green curry paste, kaffir lime leaves, holy basil, and green onions.

APPETIZERS 

Vegetarian Imperial Rolls | 8 Vg. 

Napa cabbage, carrots, onions, coriander, soy sauce and mung bean noodles wrapped in spring roll sheets. Served with Nam Jim Look Chin. 

Papaya Salad | 10 GF. 

A Thai street food favorite! Green papaya mixed with lime juice, peanuts, cherry tomatoes, garlic, chili, fish sauce and palm sugar. 

Chicken Satay with Peanut Sauce | 12

Another Thai street food favorite! Skewers of thinly-sliced chicken breast marinated in coconut cream and curry powder, then grilled to perfection and served with peanut sauce. 

MAINS 

Pad Thai | 16 GF.
Pad Thai with chicken | 18 GF.

Pad Thai with shrimp | 20 GF.

Stir-fried rice noodles with tofu, eggs, and bean sprouts in sweet tamarind sauce. Topped with chili powder and toasted peanuts. 

Nea Yang Ta Krai | 24 

Grilled marinated steak with lemongrass and Jim Jeaw sauce. Served with sticky rice. 

Pla Rad Prik | 20 GF. 

Fried sea bass with sweet and sour sauce, green peppercorns, holy basil, and wild ginger root. Served with Jasmine rice. 

Honey Chicken | 18 GF. 

Crispy chicken with spicy honey and garlic sauce, Thai basil, and cashew nuts. Served with Jasmine rice.

DESSERTS 

Sweet Mango with Sticky Rice | 5 V. GF. 

Sliced ripe mango served atop sweet sticky rice. 

Chef’s Dessert of the Day | 5 

Ask your server. 

DINNER

READY MADE 

Mushroom Tom Yum Soup | 6/10 GF. 

Hot-and-sour soup with a chicken broth base, mixed mushrooms, lemongrass, kaffir lime leaves, coriander, chili and holy basil. 

Mom’s Red Curry Chicken | 22 

My childhood favorite! Chicken with homemade red curry paste, bamboo shoots, coconut milk, holy basil, and green onions. Served with Jasmine rice. 

Pad Kaprow Kai | 22 

Stir-fried chicken with chili, garlic fish sauce, and Thai basil. Served with Jasmine rice and a fried egg. 

Green Curry Fried Rice | 19 Vg. 

Stir-fried Jasmine rice with green curry paste, kaffir lime leaves, holy basil, and green onions. 

APPETIZERS 

Vegetarian Imperial Rolls | 10 Vg. 

Napa cabbage, carrots, onions, coriander, soy sauce and mung bean noodles wrapped in spring roll sheets. Served with Nam Jim Look Chin. 

Golden Purse | 12 

Minced shrimp and pork with soy sauce, grated ginger, coriander, and green onions wrapped in a spring roll sheet. Served with sweet tamarind sauce. 

Moo Yang Nam Tok | 15 

A family favorite! Spicy grilled pork salad with lime juice, shallots, coriander, chili, fish sauce, and toasted sticky rice powder. 

Spicy Green Mango Salad | 10 GF. 

Green mango mixed with shallots, Thai chili, fish sauce, lime juice, and spicy peanuts. 

Papaya Salad | 12 GF. 

A Thai street food favorite! Green papaya mixed with lime juice, peanuts, cherry tomatoes, garlic, chili, fish sauce and palm sugar. 

Grilled Shrimp with Lime and Coriander Sauce | 16 GF. 

Tiger prawns marinated in toasted chili oil and fish sauce, then grilled to perfection and served with a touch of sweet seafood sauce. 

Chicken Satay with Peanut Sauce | 14 

Another Thai street food favorite! Skewers of thinly-sliced chicken breast marinated in coconut cream and curry powder, then grilled to perfection and served with peanut sauce. 

MAINS 

Khao Soi | 24 

Chiang Mai yellow noodle curry made with beef fillet, cherry tomatoes, shallots and homemade pickled mustard greens. 

Fried Chicken with Sticky Rice | 20 GF. 

Chicken marinated with chili paste, kaffir lime leaves, shallots, and soy, then lightly battered and fried to a crisp. Served with Thai steak sauce. 

Pad Thai | 18 GF.
Pad Thai with chicken | 20 GF.

Pad Thai with shrimp | 22 GF.

Stir-fried rice noodles with tofu, eggs, and bean sprouts in sweet tamarind sauce. Topped with chili powder and toasted peanuts. 

Nea Yang Ta Krai | 28 

Grilled marinated steak with lemongrass and Jim Jeaw sauce. Served with sticky rice. 

Pla Rad Prik | 24 GF. 

Fried sea bass with sweet and sour sauce, green peppercorns, holy basil, and wild ginger root. Served with mango salad and sticky rice. 

DESSERTS 

Coconut Crème Brûlée | 6 V. GF. 

The traditional French dessert, with a Thai twist. 

Sweet Mango with Sticky Rice | 6 V. GF. 

Sliced ripe mango served atop sweet sticky rice. 

Chef’s Dessert of the Day | 6 

Ask your server. 

 
This site was designed with the
.com
website builder. Create your website today.
Start Now