Ban Thai Restaurant
Edmonton's Authentic Choice

Some Spicy dishes may be modified to taste or vegetarian request.


APPETIZERS

1.  PAWPIA TAWDT (6pcs) $7.00
Crispy all vegetable spring rolls
with sweet, spicy dipping sauce.

2.  PAWPIA SODT (4pcs)      $10.00
 Shrimp, chicken, mint and basil spring rolls.

3.  GUNG GRAJOKE (8pcs) $11.00
Ground shrimp specially seasoned in crispy egg wraps.

4.  GARHI PAP (4pcs)   $7.00
Curry Puff.  Deep fried with curried pork.

5. SATAY (4pcs)          $9.00
 Skewered chicken or pork with peanut sauce.
 Marinated and charbroiled.

6. TAWD MUN PLA (6pcs)    $9.00
Mildly spiced fish cakes with basil

7.  TOFU TAWDT $10.00
Crisp fried tofu pieces with dip.

8. MEUG SAWOY $12.00
Battered squid and vegetables fried crispy.

9. GUNG SAWOY $12.00
Battered shrimp and vegetables fried crispy.


TRADITIONAL THAI SOUPS

 

Soups for 4 or 6 are served in a flaming hot pot
Soups may be done vegetarian by request

11. KAO TOAM
Boiled rice soup with chicken or shrimp                          
For 2……….……..11.00
 For 4……………….18.00
 For 6……………… 24.00

12. PO TAEK
Spicy-sour mixed seafood soup with tomatoes and mushrooms.
For 2………………10.00
 For 4………………17.00
For 6………………24.00

13. TOAM GATI KAA GAI
Savoury coconut soup with chicken, mushrooms, tomatoes, lemongrass. 
For 2……………….9.00
For 4……………..16.00
For 6……………..22.00
 

15. TOAM YUM GUNG
Spicy-sour shrimp soup with tomatoes, mushrooms, lemongrass.
For 2………………10.00
 For 4………………17.00
 For 6………………23.00
 

16. TOAM YUM TALAY TONG
Coconut soup with mixed seafood, mushrooms, lemongrass.
For 2………………
10.00
 For 4………………17.00
 For 6………………23.00

17. GAENG JEUT WUN SEN
Mild all vegetable soup with glass noodles
For 2……….……..11.00
 For 4……………….18.00
 For 6……………… 24.00


TRADITIONAL THAI SALADS

 

19. YAM NUA 17.00
Scalded beef salad, with lettuce, onion and tomato.

20. YAM TALAY 19.00
Mixed seafood in a lettuce and onion with Thai spices and herbs.

21. YAM WUN SEN 19.00
Unique glass noodle salad with minced pork and shrimp.
Spiced with fresh chilies, mint and basil.

22. YAM JAY 12.00
Impressive all vegetable salad with a light, creamy
pepper mustard dressing.

23. LAAB 17.00
Flavorful minced (chicken or beef) salad with fresh cilantro,
lemongrass, mint and chilies.

24. SOM THAM 12.00
Spicy-sour shredded carrot and long bean salad.
Topped with crushed roasted peanuts. A Thai favorite.


NOODLE FAVORITES


Vegetarian by request

33. PADT THAI 15.00
House specialty. Thin rice noodle fried soft with
minced pork, baby shrimp, tofu, chives, egg and bean sprouts.
Topped with crushed roasted peanuts.

34. PADT SEEIUW 15.00
Fresh wide rice noodles fried soft with vegetables and
mushroom soy sauce.
Your choice: beef, pork or chicken.

35. LAAD NAA 18.00
Fresh wide rice noodles fried soft and smothered with
vegetables in a seasoned stock sauce.
Your choice: beef, pork or chicken.

36. BAHMEE LAAD NAA 19.50
Steamed flour-egg noodles covered with seafood and vegetables in a sauce.

37. BAHMEE TALAY 19.50
Crispy fried flour-egg noodle covered with mixed seafood in a seasoned sauce.


CHARBROILED FEATURES

 

28. GUNG SATAY        
Succulent skewered shrimp delightfully seasoned.
3 shrimp per skewer. Each 6.00


43. GAI YANG 16.00
Marinated half-chicken. Charbroiled and pieced.

48. MHU YANG 14.00
Tender honey garlic marinated pork, thinly sliced.


SHELLFISH SPECIALITIES



40. GRATIEM PRIGK THAI 19.00
Outstanding flavors of garlic and black pepper with vegetables.
Wok fried with marinated shrimp

69. GUNG OP WUN SEN 21.00
Shrimp and steamed glass noodles baked with a special
tamarind sauce. Bold flavors of cilantro, ginger and garlic.

70. HOY NANG ROM TAWDT 21.00
Oysters seasoned in egg wash and corn flour
pan-fried with bean sprouts.

71. PADT HOY MENG PUU 17.00
Delightful sea mussels pan-fried in the half shell
with sweet basil and tamarind sauce.


CLASSIC FISH SPECIALITIES

 

63. PLAA RADT PRIGK 16.00
Traditional Pomfert whole fish crispy fried and smothered
with a spicy sweet sauce.

 

65. PLAA NEUNG MANOW 19.00
Traditional Pomfert whole fish steamed with lemon broth.

 

67. PLAA RADT KING 19.00
Traditional Pomfert whole fish crispy fried with
 ginger and black mushrooms.



CLASSIC THAI STIRFRYS


Vegetarian by request


38. PADT JAY 14.00
A gently stir-fried mixture of fresh vegetables.  Lightly seasoned.

39. PADT KAPOW
A spicy blend of minced chilies and garlic, with sweet peppers, onions and Thai basil. Your choice: beef, pork or chicken 15.00
Shrimp, squid or orange ruffy fish 17.00

41. PADT PLEEIW WAAN
A sweet-sour mix of tomatoes, cucumbers, onions and pineapple with battered bite sized pieces of: Your choice: pork or chicken 15.00

44. PADT KING
Fresh shreds of ginger with sweet peppers, white and green onions
and fungus mushrooms. Your choice: beef, pork or chicken 15.00
Shrimp, squid or orange ruffy fiish 17.00

45. GAI PADT MET MAMUANG 16.00
Tender, battered chicken mixed with an assortment of vegetables
and yellow curry powder. Topped with roasted cashews.

47. PADT PRIGK KING
A spicy sweet mix of Chinese long beans, kaffir lime leaves and chili paste.
Your choice: beef, pork or chicken 15.00
Shrimp, squid or orange ruffy fish 17.00

50. PADT NAMMAN HOY
Mouth watering mixture of vegetables, oyster sauce and a touch of fresh ginger. Your choice: beef, pork or chicken 15.00
Shrimp, squid or orange ruffy fish 17.00

52. KATA
Sizzling cast-iron pan of mixed vegetables seasoned to perfection.
Your choice: beef, pork or chicken 16.00
Shrimp, squid or orange ruffy fish 18.00

56. PADT KI MOW
Chilies, onions, hot and sweet peppers tossed with garlic and oyster sauce. Spicy. Your choice: beef, pork or chicken 15.00
Shrimp, squid or orange ruffy fish 17.00


THE CURRIES

 

46. GAENG PEDT GAI NHAWMAI 12.50
A golden-creamy, bold chicken curry mixed with tender
bamboo shoots and sweet peppers.

51. PANANG
A mildly spicy peanut curry with fresh sweet basil and
red and green peppers.
Your choice: beef, pork or chicken 12.50
Shrimp, squid or orange ruffy fish 14.50

53. GAENG MASSAMAN 14.00
Tender beef pieces with boiled potato in a thick,
spicy-sweet curry of peanuts, cardamom and cinnamon.

54. GAENG KIEW WAAN
A potent, creamy, green coconut curry with fresh basil,
red and green peppers, snow peas.
Your choice: beef, pork or chicken 12.50
Shrimp, squid or orange ruffy fish 14.50

66. HAW MOK PLAA 17.00
Blended orange ruffy fish, cabbage, kaffir lime.
Steamed in banana leaves.

Did you know?
The Ban Thai restaurant was opened by Allan and his Thai wife Supanee in 1991.
It is the longest operating “authentic Thai cuisine” restaurant in the city of Edmonton.


RICE DISHES


26. KAO SWAY 4.00
Steamed, white Thai jasmine rice.
In a serving bowl for 3-4

27. KAO MUN 4.00
Thai rice steamed in coconut milk. Serves 2-3.

29. KAO PADT 15.00
A generous portion of fried rice Thai style.
Your choice beef, pork or chicken.

30. KAO PADT TALAY 17.00
Seafood fried rice with shrimp and squid. May be ordered only shrimp or squid.

31. KAO PADT HEDT 14.00
Flavorful mushroom fried rice with egg.

 32. KAO NHIO 4.00
Thai sticky rice served in a small basket.

Did you know?
Thailand is the number one exporter of rice and recognized for its quality. India is the second largest exporter followed by Vietnam.


SUGGESTED COMBONATIONS

 

FOR 2 PERSONS $43.00
#15./#12. Spicy sour shrimp or mixed seafood soup.
OR
#13. Chicken coconut broth soup with mushrooms and tomatoes.
INCLUDES THE FOLLOWING:
#46./54. Potent golden chicken bamboo curry OR Green curry. Meat choice.               #52. Sizzling hot- plate of flavorful vegetables. Your choice of meat.                        #26. Steamed Thai jasmine rice.


FOR 4 PERSONS $74.00
#5. Pork or chicken satay with peanut sauce.
AND
#15./12. Spicy sour shrimp or mixed seafood soup in a flaming hot pot.
OR
#13. Chicken coconut soup with mushrooms, tomatoes in a flaming hot pot.
INCLUDES THE FOLLOWING:
#33. Specialty Padt Thai noodles with pork, baby shrimp and peanuts.#46./5. Potent golden chicken bamboo curry OR Green curry. Meat choice#44. Fresh ginger stir fry with meat choice, vegetables and mushrooms.
#26. Steamed Thai jasmine rice.

FOR 6 PERSONS 123.00
#1. All vegetable crispy spring rolls; 12 pieces.
AND
#15./12. Spicy sour shrimp or mixed seafood soup in a flaming hot pot.
OR
#13. Chicken coconut soup with mushrooms, tomatoes in a flaming hot pot.
INCLUDES THE FOLLOWING:
#33. Specialty Padt Thai noodles with pork, baby shrimp and peanuts.

#46./54. Spicy golden chicken curry OR green curry with meat choice.

#48. Tender marinated, charbroiled honey pork slices with chili sauce dip.

#52. Sizzling hot plate of flavorful vegetables and your choice of meat.

#51. Mildly spiced peanut curry with shrimp.

#26./27. Steamed Thai jasmine rice & steamed coconut rice. (2)


WINES

 

Ban Thai carries A PREMIUM SELECTION of WINE to satisfy the pallet while enjoying your meal.    Something New;  We invite our customers to BYOW (Bring Your Own Wine) and allow us to serve it to you.  CORKAGE IS ONLY 8.00 PER 750 MLS.

WHITE
Sauvignon Blanc: Tocornal, Chili –dry, full bodied, lemon honey twist
Chardonnay: Tocoronal, Chili –fruity, smooth bodied with citrus

RED
Cabernet Sauvignon: Cabellero, Chile -full bodied, velvety, spicy currant
California Red: Franciscan, Calif. -med. Bodied, hints of berries and spice

WHITE
Gerwurtztraminer: Miguel Torres, Chili -aroma of honey,rose, lychee,floral notes
Sauvignon Blanc:Stonleigh, N.Z. -med. Body, grapefruit and herbal tones
Alsace One: Sparr, France –lovely, crisp gentle, balanced citrus and peach notes

RED
Merlot:Santa Rita Reserva: Chili -med. bodied, velvety, fruit and herbs
Beaujolais: Debouf, France -light to med body, red fruit flavors
Grenache Shiraz:Rosemount Estates, Australia –med. body bright cherry, spice
Malbec: Alamos, Argentina -soft, black raspberry, fruity spice
Zinfandel: Pepperwood Grove, Calif. -pepperspice, chocolate, cherry, strawberry


BEER


Import, Domestic, Thai Singha


DESSERTS


74. KANOAM MAWGAENG 6.50
Warm yellow bean custard baked with coconut milk and topped with whipped cream.

75. SAKU TUA DAM 6.50
Tapioca and sweet black beans served in warm coconut milk.

76. KAO NHIO SANG KYA 6.50
Sweet warm egg custard served upon sticky rice and coconut cream.

77. KAO NHIO MAMUANG 7.75
Fresh mango atop sweet sticky rice
and coconut cream.

78. ICE CREAM KATI 6.50
Delicious coconut ice cream with whipped cream and roasted peanuts.

79. RAMBUTAN 5.00
Lightly sweet Asian fruit served on ice.

80. GLUAY TAWDT 7.75
Fried banana wraps served with coconut ice-cream, whipped cream and chocolate - mango sauce.
ALSO
THAI ICED COFFEE 4.00
A creamy blend of strong, sweet coffee topped with evaporated milk. Delicious.

THAI ICED TEA 4.00
Sweet Thai tea over ice and topped with evaporated milk.

Thailand - Land of the Free. Land of Smiles

 

Thailand is a place of diversity and contrast. Mountainous northern regions of Chaing Mai and the Golden Triangle in the north; sandy beaches of Surat Thani and Phuket in the south. Similar in size to France, Thailand boasts a population of over 68 million people. There are approximately 10 million in the capital city Bangkok.

Although a democratic society, the monarchy is a powerful unifying force of the country. Since 1946 King Bhumibol has held the throne making him the worlds longest reigning monarch. The King and His family have contributed greatly to agricultural, health and education development. He is highly revered and a stabilizing figure for the people.90% of the Thai people are Buddhist. This has helped to create their relaxed, carefree, generous characteristics for which they are known.

The cuisine of Thailand is one of the worlds greatest. Influenced by surrounding Asian countries the Thais have created treasures all their own. Contrasting and complementing flavors correctly is most complex. Tastes within a dish may be balanced with a variety of sensations though one flavor is dominant.

Each dish is freshly prepared for you. Your patience is appreciated.

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Last modified January, 2009