Nori Thai Home Page

THAI DINNERS

THAI ENTREES

Select a choice of Chicken, pork, Beef or Tofu;
Addition $3 with Shrimp, Scallop, Squid and Combination Seafood.
Add $2 for additional meats or vegetables.

T1 Spicy Basil (Pad Gra-praw)
Special chili garlic sauce with fresh basil leaves, onions, straw mushrooms & bell peppers.

   T6 Thai Sweet & Sour
Sauteed tomatoes, pineapple chunks, celery, bell peppers, cucumbers, carrots, onions & scallions in a sweet & sour sauce.
T2 Ginger Root (Pad Khing)
House ginger sauce with straw mushrooms, onions, bell peppers, scallions, celery, carrots & fresh ginger.

   T7 Thai Pepper Steak
Slice beef with celery, carrots, water chestnuts,onions, straw mushrooms, bell peppers & a touch of black pepper.
T3 Garlic & Pepper
Garlic pepper sauce on a bed of sauteed assorted vegetables. Sprinkled with cilantro, scallions and fried roasted garlic.

  

T8 Pad Woon-Sen
Bean thread noodles, eggs, carrots, onions, straw mushrooms, tomatoes & celery. Sprinkled with cilantro, scallions & roasted garlic.
T4 Cashew Nut
Cashew nuts sauteed with mild sweet roasted chili paste, bell peppers, carrots. celery, onions, scallions & tasty house special brown sauce.

   T9 Pad Nam-Prik-Pao
Roasted chili sauce sauteed with onions, straw mushrooms, celery, bell peppers, baby corn, bamboo shoots & zucchini.
T5 Broccoli Lover
Stir fried fresh broccoli, onions, straw mushrooms & carrots with special tasty brown sauce.

   T10 Pad Puk Raum Mit (Mixed Vegetables)
Sauteed Napa cabbage, carrots, straw mushrooms, snow peas, baby corn, broccoli & zucchini in a tasty brown sauce.

Dishes can be made Mild, Medium, Hot or Thai Hot

 

CURRIES

Select a choice of Chicken, pork, Beef or Tofu;
Addition $2 with Shrimp, Scallop, Squid and Combination Seafood.
Add $2 for additional meats or vegetables.

T11 Red Curry (Gaeng-Dang)
Spicy but tangy red curry with coconut milk, bamboo shoots, cabbage, bell peppers & fresh basil leaves.		   T14 Panang Curry
Sweet peanutty panang curry with coconut milk, green beans, bell peppers, zucchini topped with shredded kaffir lime leaves.
T12 Green Curry (Gaeng-Koew-Wan)
Extra spicy green curry with coconut milk, snow peas, green beans, bamboo shoots, green peas, bell peppers & fresh basil leaves.		   T15 Pineapple Curry
Spicy and fruity red curry paste with coconut milk, pineapple chunks & bell peppers.
T13 Mussaman Curry
Lightly sweet yellow masaman curry paste with coconut milk, onions and potatoes topped with avocado and roasted cashew nuts.
   T16 Jungle Curry (No coconut milk)
Extra spicy red curry with herb broth, bell peppers, snow peas, bamboo shoots, zucchini, baby corn, pepper corn & fresh basil leaves.

Dishes can be made Mild, Medium, Hot or Thai Hot

 

SPECIALTY ENTREES

SP1 Fisherman's Catch
Shrimps, scallops, calamari, crabmeat, mussels simmered on a bed of clear noodles with Napa cabbage, celery, straw mushrooms and fresh ginger. Sprinkled with cilantro, scallions and fried roasted garlic & served in a clay pot.

SP2 Sizzling Golden Chicken
Lightly batter chicken breast deep fried on a bed of mixed vegetables topped with sweet & sour chili sauce, cashew nuts, pineapples, cilantro and scallions. Served on a hot plate.

SP3 Rama Chicken (Amazing Peanut Sauce)
Sliced chicken breast sauteed in sweet creamy peanut sauce & served on a bed of steamed mixed vegetables.

SP4 Jumbo Shrimp (U 10)
Six grilled butterfly jumbo shrimp served with choice of sauce:

  1. Special Wine sauce with a bed of mixed vegetables.
  2. Thai Panang Curry with coconut milk, green beans, bell peppers, zucchini & topped with shredded kaffir lime leaves.
  3. Homemade three-flavor sauce served with a bed of mixed vegetables topped with cashews, pineapples, cilantro & scallions.
  4. Pad Phed Red Curry sauce with bell peppers, snow peas, basil & topped with shredded kaffir lime leaves.

SP5 Crispy Duck Special
Half of a boneless roasted duck served with a choice of sauce:

  1. Red Curry with coconut milk, bell peppers & pineapples.
  2. Spicy Basil Sauce with fresh chili, garlic, onions, bell peppers, mushrooms & basil leaves.
  3. Homemade three-flavor sauce served with a bed of mixed vegetables topped with cashews, pineapples, cilantro & scallions.
  

SP6 Bangkok Connection
Shrimp & white chicken meat sauteed in tasty house sweet chili paste with mixed vegetables.

SP7 Crispy Soft Shell Crab
Fried crispy soft shell crab served with choice of sauce:

  1. Green Curry with coconut milk, snow peas, green beans,bamboo shoots, green peas, bell peppers & fresh basil leaves.
  2. Spicy Basil Sauce with fresh chili, garlic, onions, bell peppers, mushrooms & basil leaves.
  3. Homemade three-flavor sauce served with a bed of mixed vegetables & topped with cashews, pineapples, cilantro & scallions.
  4. Garlic pepper sauce on a bed of sauteed assorted vegetables. Sprinkled with cilantro, scallions & roasted garlic.

SP8 Whole red Snapper or Filet of Grouper
Selected fish will be deep fired golden brown, crispy & served with a choice of sauce:

  1. Ginger Sauce with ground chicken, straw mushrooms, onions, bell peppers, carrots, celery & scallions.
  2. Thai Panang Curry with coconut milk, green beans, bell peppers, zucchini & topped with shredded kaffir lime leaves.
  3. Homemade three-flavor sauce served with a bed of mixed vegetables topped with cashews pineapples, cilantro & scallions.
  4. Pad Phed Red Curry sauce with bell peppers, snow peas, basil & topped with shredded kaffir lime leaves.

 

Dishes can be made Mild, Medium, Hot or Thai Hot