Menu - Bangrak Thai Cuisine

STARTER:
1. SATAY (5)..........8.0
Grill marinated skewered chicken with a peanut sauce
2. BANGRAK’s DUMPLING (5)..........7.5
Homemade mix shrimp and pork Dumpling
+ Steamed with soy sauce
+ Crispy-fried with sweet plum sauce
3. NOODLE WRAP..........8.0
Seasoned diced tiger shrimp, shitake mushroom and celery
stuffed in rice noodle sheet served with chili-garlic sauce
and chopped lettuce leaves
4. VEGGIE ROLL (4)..........5.5
Golden fried wheat wrap stuffed with shredded mix veggie,
cellophane noodle served with sweet and sour sauce
5. HERBAL WRAP..........7.0
Parade of fresh herbs, roasted coconut flake and dried shrimp
served with caramelized peanut-galanga
6. TOD MUN (5)..........7.0
Deep-fried curried fish cake with peanut cucumber-relish
7. STEAMED MUSSEL..........7.5
Steamed fresh mussel with lemongrass, galanga, lime leaves.
Chili-garlic dipping sauce on the side
8. CALAMARI FLASH FRIED.........7.5
Golden fried calamari with sweet and sour chili sauce
9. THAI CURRY PUFF (2)........6.0
Puff pastry stuffed with minced chicken and potato seasoned
with yellow curry accompanied with cucumber relish
10. TOFU TOD........5.5
Golden fried tofu with a sweet and sour peanut sauce
11. CRISPY SHRIMP ROLL (5)........8.5
Shrimp wrapped in spring roll shell, fried to perfection crisp,
served with wasabi soy dipping
12. CHIVE CAKE (2).......5.5
Pan-fried Chive cake served with spicy soy sauce
13. SPICY LEMONGRASS WINGS.......7.0
Batter fried marinated chicken wings coated with our
homemade flavorful lemongrass sauce
14. SPICY CHICKEN SALAD (LARB).........7.0
Warm minced chicken, onion, scallion with spicy-lime dressing
15. PAPAYA SALAD (SOM-TUM)...........7.0
Julienned green papaya, tomato, and green bean tossed
with spicy-lime dressing
16. SPICY BEEF SALAD (NUM-TOK)..........9.0
Grilled Marinated beef tossed with onion, scallion and cilantro,
ground roasted sweet rice, chili powder and lime juice
17. YUM WOONSEN..........8.0
Warm minced chicken mixed with clear noodle, carrot, celery,
red onion and chili-lime dressing
18. HOUSE SALAD........6.5
Mix spring greens, shredded carrot and tomato with
homemade basil-ginger dressing
19. PAD THAI SALAD.........8.5
Iceberg lettuce, mix spring greens, shredded carrot,
bean sprout served with tamarind dressing and crushed peanut
SOUP:
20. TOM YUM SOUP..........6.0
An Authentic Shrimp lemongrass soup with mushroom
(Vegetarian option with mix vegetable)
21. TOM KHA SOUP..........6.0
Chicken and mushroom in coconut galanga soup
(Vegetarian option with mix vegetable)
22. WONTON SOUP..........6.0
Homemade shrimp and pork wonton in delicacy chicken broth
THAI CUISINE
KID’S CHOICES:
CHICKEN NUGGET BALLS
6.0
Homemade Chicken Nugget with steamed broccoli,
Served with steamed rice and sweet and sour sauce
SATAY AND RICE
6.0
Grilled marinated chicken on skewered, served with
steamed broccoli and rice
THAI RICE BURGER
8.0
Chef’s marinated ground beef over rice with steamed
carrot and baby corn
43540 YUKON DRIVE ASHBURN VA 20147
TEL: 703.726.5151 FAX: 703.726.5153
www.bangrakthaicuisine.com
CURRY:
23. GREEN CURRY (chicken / pork / mix vegetable) 11.beef +1.- / shrimp or seafood combination +4.An authentic recipe green curry cooked in coconut milk
with bamboo shoot, Thai eggplant and basil leaves
24. RED CURRY (chicken / pork / mix vegetable) 11.beef +1.- / shrimp or seafood combination +4.Home-style red curry in coconut milk with bamboo shoot & basil leaves
25. PANANG CURRY (chicken /pork / mix vegetable) 11.beef +1.- / shrimp or seafood combination +4.(vegetarian option with mix vegetable and tofu)
Our Chef’s special curry peanut sauce with red and green peppers,
basil and lime leaves
26. MUSSAMUN CURRY
14.Dice of beef, potato, carrot, onion and peanuts stewed in
Mussamun curry sauce
27. SOUR CURRY
12.The popular non-coconut curry with spicy and sour tamarind juice
and mix vegetable
optional : add shrimp +4.- / add crispy fish filet +4.-
ENTRÉE:
34. PAD PRIK KHING (with tofu, chicken or pork)
11.beef +1.- / shrimp or seafood combination +4.Stir-fried green bean in chili paste sauce and lime leaves
35. SAVORY DUCK
15.Fried broiled marinated duck to perfection crisp over stir-fried
Napa cabbage and bourbon sauce
36. SPICY BASIL DUCK
15.Crispy fried marinated duck, carrot, broccoli, onion,
red and green pepper tossed with chili garlic and basil sauce
37. CASHEW NUT CHICKEN
11.Sliced chicken, cashew nuts, onion and green onion sautéed in brown sauce
(Vegetarian option with tofu substitute and vegetarian sauce)
38. PLA MA-NOW
14.Steamed filet Tilapia on Napa Cabbage with chili lime dressing
39. PASSION BEEF
13.Pan-fried marinated beef with homemade spices seasoning, sprinkle with
fresh ginger and chopped scallion, pickle carrot and cauliflower
40. SWEET ‘n SOUR CHICKEN
11.Chicken, tomato, cucumber, onion and pineapple sautéed in
sweet and sour tomato sauce
28. KA-PROW (chicken / pork / mix vegetable) 11.beef +1.- / shrimp or seafood combination +4.All-time favorite sautéed hot chili, garlic and basil sauce
41. GINGER GREEN BEAN
11.Green bean and fresh ginger stir-fried in spicy bean sauce
29. PAD BROCCOLI (chicken / pork) 11.beef +1.- / shrimp or seafood combination +4.Broccoli florets sautéed in tastefully oyster sauce
30. PAD KHING SOD (chicken / pork / mix vegetable)
beef +1.- / shrimp or seafood combination +4.Julienned freshen ginger sautéed with onion, scallion
and jelly mushroom in bean sauce
33. PAD PAK (with tofu, chicken or pork)
11.beef +1.- / shrimp or seafood combination +4.Sautéed mixed vegetable in light garlic sauce
11.-
31. GARLIC SHRIMP
16.Sautéed Black Tiger Shrimp with white grounded pepper
and garlic sauce, steamed broccoli and carrot serve on side
32. TILAPIA THREE FLAVORS...........14.Golden fried filet Tilapia topped with chef’s special spicy sauce
42. BOK CHOY & MUSHROOM
11.Baby Bok Choy and Shitake Mushroom cooked with
vegetarian mushroom sauce
43. TOFU RAINBOW
11.Steamed soft tofu topped with sautéed mix vegetable, onion,
red & green pepper in gravy sauce
44. BOURBON TOFU
11.Sautéed seasoning Napa Cabbage and fried tofu topped with our chef’s
Bourbon sauce
45. TOFU SOY GINGER
11.Steamed soft tofu and Napa cabbage, julienned ginger steamed in
Chef’s special ginger soy sauce
=
spicy level
NOODLE ‘n FRIED-RICE:
46. PAD THAI NOODLE
11.An authentic recipe thin rice noodle stir-fried with shrimp or chicken,
egg, beansprout, green onion and crushed peanut
(Vegetarian option with tofu and mix vegetable - egg optional)
47. DRUNKEN NOODLE (chicken / pork / mix vegetable)
11.beef +1.- / shrimp or seafood combination +4.Wide rice noodle and peppers stir-fried with spicy basil-garlic sauce
48. Z-EW NOODLE (chicken / pork / mix vegetable)
11.beef +1.- / shrimp or seafood combination +4.Wide rice noodle stir-fried with Chinese broccoli, egg and sweet
soy sauce
49. LAD NA NOODLE (chicken / pork / mix vegetable)
11.beef +1.- / shrimp or seafood combination +4.Pan fried rice noodle topped with light brown gravy sauce
and Chinese broccoli
*(substitute rice noodle with crispy egg noodle +1.-)
50. THAI FRIED-RICE (chicken / pork / mix vegetable)
11.beef +1.- / shrimp or seafood combination +4.Thai style fried rice with egg, tomato, onion and scallion
51. KAO PAD KA-PROW (chicken / pork / mix vegetable)
11.beef +1.- / shrimp or seafood combination +4.Fried-rice with hot chili and basil with homemade soy mixer
52. PINEAPPLE FRIED-RICE (chicken / pork/ mix vegetable) 12.beef +1.- / shrimp or seafood combination +4.A flavorful fried-rice with diced fresh pineapple, cashew nuts,
white and green onion
53. GREEN CURRY FRIED-RICE
13.A tastefully green curry fried rice with chicken, bamboo shoot,
Thai eggplant red and green pepper and basil leaves
accompanied with salty egg
54. PAD WOON SEN
14.An authentic style stir-fried clear noodle with black tiger shrimp,
pork, celery, carrot, egg, white and green onion
55. KAO PAD PU
13.Fried rice with crab meat, egg and brunoise carrot and celery
**substitute white rice with brown rice for fried-rice add $2.-**
= available to made as vegetarian with mix vegetable and soy sauce substitute