Just call Khwanjai on 07538 205375 or Jules 07580 061634

Starters Spring Rolls Chicken Satay Sticky Wings Thai BBQ Ribs Sticky Ribs Thai Fried Chicken Stuffed Omelette Fish Cakes (no photo) Tempura King Prawns (no photo) Golden Bags (no photo)

Most dishes are available with a choice of meats Chicken, Pork, Beef, King Prawns, Squid or Tofu

Vegetarian and vegan options also available

Not all Thai dishes are spicy; many are savoury, sweet or sour. All dishes can be served hot and spicy or mild

to suit your taste. Please specify when ordering.

Stir Fries Classic Chicken Cashew Black Pepper Holy Basil Ginger Oyster Sauce Sweet and Sour

Curries Red Curry Green Curry Yellow Curry Penang Curry Dry Red Curry Stir Fried Red Curry Minced Pork only

Noodles Yakisoba Mama Pad Thai Penang Noodles Udon Noodles (no photo) Fresh Egg Noodles (as a rice alternative)

Rice Jasmine - Fragrant rice (no photo) Egg Fried Rice Garlic Fried Rice (no photo) Vegetable Fried Rice (no photo) Tofu Fried Rice (no photo)

Soups Spicy Sour Prawn Coconut Chicken Egg Soup Lettuce and Pork Soup

Kids Chicken Fried Rice KP Fried Rice

This Menu is still being completed, take a good look and make a note of what you fancy. Everything listed above

is available; some just don’t have photos yet.

We don’t have a set menu, every dinner party is created exclusively with you and your guests in mind based on

your declared likes and dislikes.

When you are ready, give us a call and we’ll discuss your ideas and arrange a preliminary visit.

We do this with all first time customers to be sure we can accommodate your needs in your Kitchen and also it

gives you a chance to fully discuss menu options face to face.

There is no obligation at this point but if you feel ready to proceed and confirm you booking with a deposit we will

be happy to oblige.

Pad Mama – (Shown above with Chicken and pronounced ma-mar) A traditional Thai Egg noodle dish stir fried

and seasoned to perfection with crisp lettuce, cabbage, bean sprouts and garlic, usually served with pork, beef

chicken. It’s great for kids and adults alike, is normally slightly spicy (more tangy than hot) but we’ll make it as

mild or spicy as you like!

Back to Main Menu

Thai Spring Rolls – (Not Spicy – in Thai pronounced Bok Bieer)

Khwanjais own recipe stuffed with 16 ingredients (including Pork) in a super crunchy pancake shell, always made

fresh to order lovingly hand rolled using only the freshest ingredients for a taste experience like never had before

complete with choice of dipping sauces. Mmmmm!

Back to Main Menu

Chicken Satay Thai Style

Tender slices of Chicken breast, marinated for over 8 hours in Khwanjai’s own Satay sauce before being fed onto

skewers and flash fried (or bbq’d if conditions allow) to succulent perfection served with a choice of traditional

Peanut sauce and Arjad sauce

Back to Main Menu

Khwanjai’s own Sticky Wings – (Sweet or Spicy – You Choose)

Finger licking fun chicken wing pieces (no tips) coated in tempura flour and deep fried before being flash fried to

tasty perfection in a sweet and savoury (or spicy) marinade and finally coated with finely chopped spring onions

or chilli, garlic and freshly ground black pepper

Back to Main Menu

Pork ribs marinated for 24 hours in fresh garlic and black pepper, plus Khwanjai’s secret ingredients, then cooked

to perfection, served with their own sweet chilli dipping sauce and fresh coriander. Kids from 5 to 95 love them,

proper finger licking food!

Back to Main Menu

Khwanjai’s own Sticky Ribs – (Sweet or Spicy – You Choose)

Finger licking fun Pork Spare Ribs marinated in garlic and Thai seasoning for and deep fried before being flash pan

fried to tasty perfection in a sweet and savoury (or spicy) marinade and finally coated with finely chopped spring

onions or chilli, garlic and freshly ground black pepper. Definitely sticky finger food!

Back to Main Menu

Stuffed Omelette

Light and fluffy omelette folded over a savoury, sweet minced pork and tomato filling with a little added Sriracha

sauce to give it a little zing! Ideal for to share with a curry or a full meal for one!

Back to Main Menu

Finger licking fun, juicy chicken thigh meat (no skin or bones) in a garlic and coriander marinade, dipped in

tempura batter and deep fried to perfection, served with cucumber slices and sweet chilli dipping sauce. The

picture shows it with wings and legs (with the skin and bones) and if you prefer you can order it that way to.

Back to Main Menu

Thai Red Curry – Gaeng Gaeng

Delicious tender meat of choice and spicy coconut curry sauce, laced with freshly imported sweet basil, red Thai

chillies and traditional vegetables (subject to seasonal availability)

This is traditionally a spicy hot curry but as always we can make it very mild for you.

Back to Main Menu

Thai Green Curry – Gaeng Keiow Waan

Generally less spicy than its red cousin, Thai green curry is a milder, sweeter coconut based curry sauce, laced with

freshly imported sweet basil and traditional vegetables subject to seasonal availability. As usual we can make it

spicy hot if you like it that way.

Back to Main Menu

Thai Yellow Curry – Gaeng Karee

Delicious, highly aromatic yellow coconut curry sauce, contains traditional vegetables (potato and onion) and a

meat of your choice, topped off with crispy fried shallots.

Full flavoured rich curry with whole pieces of chicken leg including skin and bone for extra flavour. Please state if

you prefer lean chicken breast.

Thai Yellow curry is traditionally milder than Red and Green curries but as usual we can make it spicy hot if you

like it that way.

Back to Main Menu

Stir Fried Red Curry – Nam Pic Moo

A delightfully spicy red curry, it is extra spicy because has no coconut milk added. Best served with freshly minced

pork, and finely chopped ingredients including tomatoes, shallots, Thai chillies and spring onions.

This simple Thai curry packs a punch, not just in heat but in flavour and of course we can make it milder for those

with a sensitive palate. Normally served with fresh coriander, cucumber, Chinese lettuce and when available (the

golf ball sized white Thai Aubergine) Makrua.

Back to Main Menu

Penang Curry - (Shown above with King Prawns) this is a traditional Thai coconut curry with Malaysian origins.

Similar to red curry, but no vegetables apart from being laced with sliced Thai chillies and finely chopped Kaffir

lime leaves making a truly aromatic dish. Choose your meat and please state how spicy you like it!

Back to Main Menu

The direct translation from Khwanjai's original Thai recipe is "curry dry chicken". That means no oil or water is

used in the cooking, and so there is much less sauce, but this sauce has an amazing flavour. It is thicker than the

usual soupy Thai curries and you will not find anywhere else, as it is Khwanjai's own. It takes much longer to cook

than most curries, so it's not the sort of dish you will find in a restaurant, however the cooking is well worth the

effort

Back to Main Menu

Ginger stir fry, can be served with any meat or even seafood. We do two versions the one above has slivers of

Ginger throughout and is great if you love the tang of biting into Ginger. For those who don’t like that but still

love Ginger we grate the Ginger very finely so it infuses the whole dish served with a light and savoury sweet

gravy.

Back to Main Menu

Oyster Sauce Stir Fry – Pictured above with Beef

Don’t be fooled by the Oyster sauce, whilst Oyster sauce is slightly fishy tasting before cooking, once cooked and

combined with other seasonings Oyster sauce produces a wonderfully light savoury, almost sweet flavour.

It makes an ideal compliment to anything spicy, the idea being to swap from one dish to the other making each

mouthful refresh the palate for the next thus enhancing the experience of the diner.

Of course as with Sweet and Sour stir fries, it can be made slightly spicy for a whole new sensation.

Back to Main Menu

Classic Stir Fry – Pad Seeyiou – Picture above with chicken thigh meat - succulent!

Tender chunks of meat prepared in a savoury sauce and chilli (not too much) with a touch of sweet dark soy sauce

(akin to molasses) added and finally crispy Spring Onions are added just before serving to produce a beautiful rich

flavoured stir fry with a lightly spicy undertone.

Not a lot of sauce in this one, as you can see and best eaten with Jasmine rice or a lovely soup.

Back to Main Menu

Cashew Nut Stir Fry - Pat Met Mamuang Himaphan Cap Pik Waan (Try and pronounce that!)

This dish is an absolute taste explosion with two versions Sweet or Spicy - Tender strips of meat (best with

chicken) coated in tempura flour and deep fried before being flash fried with Cashew nuts, garlic, onions and bell

peppers in a sweet or spicy chilli sauce with crispy fresh spring onions tossed in at the end. Delicious!

Back to Main Menu

Black Pepper Stir Fry - Pad Pik Tai Dum

In the photo we used tender slices of beef served with Spring Onions, Bell Peppers, Onion and a savoury sauce

heavily laced with coarse ground black pepper. You can serve this dish with any meat of your choice and its always

Delicious!

Back to Main Menu

Holy Basil Stir Fry – Pad Kapow

Tender, succulent pieces meat stir fried with freshly imported Holy Basil, a delicate balance of savoury and SPICY

stir fry with onions, peppers, chillies and garlic.

Tell us how spicy you like it!

Back to Main Menu

Egg Fried Rice – Khow Phat - sadly it’s pronounced “cow pat”

Pictured above with sweet sticky pork, this is aromatic Jasmine rice stir fried with egg and chopped veggies and

added Thai savoury seasoning as only Khwanjai knows how.

Back to Main Menu

Yakisoba Noodles

Originally a Japanese dish, Yakisoba is a delightful fresh egg noodle stir fry with traditional Thai savoury, sweet

seasoning, fresh crunchy vegetables and bean sprouts and liberally sprinkled with freshly ground black pepper.

Delicious, everyone loves this one. Traditionally it always had chopped hot dog thrown in in addition to the meat

you choose.

Yes, we can make it spicy if you prefer.

Back to Main Menu

Pad Thai

Authentic Pad Thai made with soft rice noodles, stir fried with egg, vegetables, bean sprouts and peanuts. Cooked

to perfection with Khwanjai’s own pad Thai sauce and of course we will make it with whatever meat you choose.

Shown above wrapped in a super thin omelette (not always an option), the flavour is delicately savoury sweet and

is served with crushed, toasted peanuts and a slice of lime.

Spicy option available!

Back to Main Menu

Penang Noodles

Fresh Egg noodles prepared in a deliciously sweet and spicy Penang coconut curry sauce with fresh peppers and

thinly chopped Kaffir lime leaves for the aromatics. Add the meat of your choice and you have a delicious Noodle

dish you will not find anywhere else.

This is not a traditional Thai dish; actually it is one of Khwanjai’s own creations which came about because a

customer of hers who was a Noodle fanatic tasted her Penang curry. He loved it so much that from then on he

used to order both. For a treat one day she made the combo dish for him, another customer saw the dish and

ordered the same and before she knew it, she had another winner on her hands.

Back to Main Menu

Pictured here with Pork and Pork Liver but you can have your meat of choice can be made vegetarian with tofu.

The sauce is not like Chinese sweet and sour but light and savoury. The sweet and sour is provided by the fresh

ingredients such as cucumber, tomatoes, pineapple, onion and spring onions to name a few.

Back to Main Menu

Thai Egg Soup – Tom Jeut Kai

Thai Eggs Soup is a superb compliment to any Thai banquet. The term “jeut” in Thai directly translated means

“bland” which doesn’t do it justice. In Thai cuisine Jeut dishes are used to compliment something with a big or

spicy flavour.

Delicately savoury, you will be amazed how much flavour this soup has, prepared with fresh shallots, garlic, spring

onions Chinese celery and a few glass noodles for good measure and oh yes... Eggs pre-cooked omelette style!

The soup is prepared on the spot as required, seasoned as only Khwanjai knows how ensuring a beautifully crisp

and light flavour to compliment any banquet.

Back to Main Menu

Sorry about the image quality it’s actually a still from a video we made teaching folks how to make this

wonderfully aromatic and flavour packed spicy sour soup. Probably Thailand’s most famous soup and a big hit

amongst tourists. Khwanjais version is a big favourite amongst her regulars and she imports fresh, all those weird

and wonderful aromatic ingredients.

Back to Main Menu

Coconut Chicken Soup - (Tom Kaa Gai)

Another aromatic and flavourful soup, slightly similar to Tom Yum Goong above but this one is sweet and spicy

with a only a hint of sour all carried in a coconut milk infused base.

Sorry about the image quality it’s actually a still from a video we made teaching folks how to make this soup.

Back to Main Menu

Lettuce and Pork Soup

A wonderfully light and delicately flavoured soup the Thais call “Jeut” which directly translated means bland.

Couldn’t be further from the truth to western palates but let’s clear that one up. They use the term Jeut to

describe any food that is not in the main five flavour groups of Spicy,Sour,Sweet,Salty and Bitter; these Jeut soups

are usually eaten with something that has a very strong flavour and used to refresh the palate.

Back to Main Menu

Chicken Fried Rice

Jasmine rice fried with eggs a few chopped veggies and succulent tender chicken breast pieces makes wonderfully

tasty and healthy meal for kids of all ages, lightly seasoned and slightly savoury.

Back to Main Menu