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Thai Silk Restaurant: Menu

601 Karamu Rd North, Hastings, Hastings District

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Lunch Menu

Pad Thai: Thais staple, stir-fry rice noodles with bean sprout, egg, tofu, shallot, crushed peanut and tamarind sauce.; Chicken; Pork Or Beef 10.50; Prawn 12.50
Gwitiaow Pad Khi Mao: Stir-fried rice noodles with seasonal vegetables, chili basil sauce.; Chicken; Pork or Beef 9.50; Mixed Seafood 12.50
Gwitiaow Kour Gai: Stir-fried thick rice noodles with chicken, eggs, bean sprout, celery, and spring onion, served on bed of lettuce.; 9.50
Golden Wok Noodle: Stir-fried egg noo-dles with prawns, chickens, eggs, and vegetables.; 11.50
Thai Silk Noodle: Stir fried egg noodles with Crispy Pork, egg, seasonal vegetables, and. chilli paste.; 11.50
Tom Yum Noodle Soup: Thai staple hot and sour noodle soup with lemon grass. Roasted chilli paste, bean sprouts, coriander and lime juice.; Chicken or Crispy pork 10.50; Mixed Seafood 12.50
Thai Silk Laksa: Our own creation! Delicious Combination of seafood and egg noodles cooked in coconut milk, curry paste bean spouts, tofu and Thai herbs.; 12.50
Ba-Mee Grob Lard Nah: Crispy noodles topped with seasonal vegetables, and gravy.; Pork Chicken or Beef 9.50; Mixed Seafood 12.50
Khao Pad Sapparod: Pineapple fried rice with chicken, prawns, eggs, onion, peas, carrot, cabbage and yellow curry. Accompa-nying with clear soup.; 12.50
Thai Silk Fried Rice: Fried rice with house made chilli paste, B.B.Q Pork, prawns, with vegetable, eggs and onion. ccompanying with clear soup.; 12.50
Khao Pad Kraprow Moo Grob: Thai fried rice with Crispy pork, with basil and chilli capsicums, onion and vegetables; 11.50
Spicy Seafood: Combination of seafood stir-fried in chilli, lemongrass, galanga, lime leaves, and vegetables, Served with rice.; 12.50
Pad Med Mamuang: Stir-fried your choice of meat in oyster sauce with cashew nuts, baby corn, mushroom, onion, and capsicum. Served with rice; Chicken; Beef or Pork 10.50; Seafood 12.50
Sweet and Sour: Thai style sweet and sour with pineapple, cucumber, onions, tomatoes and capsicum with your choice of meat. Served with rice; Chicken; Pork or Beef 9.50; Prawns; Fish or Seafood 11.50
Pad Sapparod: Stir-fried choice of meat with sweet pineapple, mushroom, onion, tomato, capsicum in oyster sauce, spring onion and a touch of cashew nuts.; Chicken; Pork or Beef 10.50
Pad Pak Roam Met: Stir-fried mixed seasonal vegetables in oyster sauce, with your choice of meat; Chicken; Pork or Beef 9.50; Crispy Pork 10.50
Pad Ped: Stir-fried with red curry, includes beans, courgettes, bamboo shoots, capsicum, and coconut cream. Served with rice; Chicken; Beef or Pork 9.50; Crispy Pork 10.50; Seafood 12.50
Pad Khi Mao: Stir-fried with bamboo shoots, chili, basil, capsicum, mushrooms, baby corn, onion, and a touch of red wine.; Chicken; Beef or Pork 9.50; Crispy Pork 10.50; Seafood; or Prawns 12.50
Panang Curry: Slightly sweet curry with coconut cream, peanuts, capsicum and kaffir lime.; Chicken; Beef or Pork 9.50
Green Curry: Your choice of meat cooked in coconut milk, bamboo shoots, beans and courgettes; --

Dinner Menu

Appetizers

Thai Spring rolls ( 4 pieces): Chef’s own recipe wrapped in crispy pastry and served with dipping sauce.; Minced Pork 8.50; Vegetarian 7.50
Satay: Skewers of grilled marinated meat in Thai spices Served with sweet peanut sauce.; Chicken; Pork or Beef 8.50
Kiew glop – (Wontons) (4 pieces): Mince pork marinated in Thai spices wrapped in pastry.
Deep fried and served with Thai dipping sauce..; 7.50
Tod Mun Goong (Thai Prawn Cakes) (4 pieces): Our house made prawn cake made from king prawns seasoned with coriander and spices, deep fried. Served with Thai dipping sauce.; 10.50
Tod Mun Pla – (Thai Fish Cakes) (4 pieces): Our house made Fish cake with Thai herbs and seasoning, deep fried. Served with Thai dipping sauce.; 9.50
Curry Puffs (4 pieces): Made with minced chicken, potato, onion and curry spices deep fried accompanying with dipping sauce.; 8.90
Khanom Paung: Crispy bread topped with marinated minced pork coated with eggs, sesame crumb, then deep-fried served with dipping sauce; 8.50
Coconut Prawns (4 prawns): Green Tiger prawns coated with coconut crumb deep fried, served with dipping sauce; 10.50
Chilli Prawns (6 Prawns): Skewed Tiger prawns glaze with fresh chilli garlic and coriander grilled to perfection. Served with sweet chili sauce; 11.90
Tao Hu/ Pak Tod: Vegetarian lover! Deep fried tofu, vegetables in tempura flour. served with Thai dipping sauce; 7.90
Golden Bags (4 pieces): Minced Chicken, marinated in spices parceled in spring roll pastry. deep fried and served with dipping sauce.; 9.50
Stuffed mushrooms (4 pieces): Mushrooms stuffed with marinated minced pork, Thai spices. Deep fried and served with dipping sauce.; 9.50
Hoi Yuang: Bar B Qued Scallops on skewer with mushroom pineapple, pepper. Served with hot chilli sauce; 10.50
Mixed Entrée Platter of chef’s selections: Includes Spring roll, fish cake, wonton, Curry puffs, and golden bag.; Small 9.50; Medium 17.50; Large 26.50

Soups

Tom yum: Popular authentic hot and sour soup with lemon grass, tomato, mushrooms, onion, lemon juice, roasted chilli paste and Thai herbs.
- Chicken entree 8.90, main 16.50
- Prawn entree 10.90, main 19.50
- Mixed Seafood entree 10.90, main 19.50; --
Tom Kha Gai: Soup of coconut milk, includes Chicken, mushroom, alangal, lemon grass, lime leave and lemon juice.; entree 8.90; main 16.50
Tom Yum Narm koond: Traditional hot and sour soup with milk in mixed seafood., lemon grass, galangal tomato mushroom, onion, chilli and lime juice.; entree 10.90; main 19.50
Wonton Soup: Traditional wonton soup, wrapped with minced pork and spices, served in chicken broth and garnished with Asian green and B.B.Q pork.; entree 8.90; main 16.50

Thai Salads

Thai Salads—great for the hot summer day!

Yum Neur: Thai grilled scotch fillet beef salad, dressed with lime & chilli juice, celery, onion, cucumber, cabbage, carrot, tomato and garnished with coriander.; 18.50
Yum Moo Grob: Crispy pork salad dressed with homemade sauces onion, cucumber, tomato, celery, cabbage, carrot, chilli and lime juice.; 18.50
Moo Yang Salad: Grilled marinated pork scotch fillet tossed with green salad, onion, celery and chilli and lime juice.; 18.50
Larb (From the North-Eastern): Delicious minced meat salad, in spicy lime juice mixed with red onion, chili, fresh herbs, grounded rice, and a touch of roasted chili.
Choice from Chicken, Beef, or Pork; 17.50

Main Course

Curries

Gaeng Ped: Popular red curry cooked in coconut milk, bamboo shoots, beans, and courgettes.; Beef; Chicken or Pork 17.50; Mixed Seafood 22.50
Gaeng Keaw Waan: Thai green curry slightly sweet cooked in coconut milk, bamboo shoots, kaffir leaf, beans and courgetts; Beef; chicken; or Pork 17.50; Fish 19.50
Gaeng Ped Gai Yuang (Roast chicken curry): Thai Style B.B.Q Chicken cooked in red curry, coconut milk, grapes, onion, pineapple, tomato and basil leaves.; 18.90
Gaeng Gari: An Indian-influenced curry dish very popular in Thailand. Yellow curry with potatoes, capsicum, onions, and coconut milk.
Your choice from Chicken, Lamb or Beef; 17.50
Gaeng Mussaman ( Muslim curry): Originally from India and then tailored to Thai tastes, tender meat with potatoes,coconut milk, onion, peanuts, and tamarind juice.; Choice of Chicken; Beef or Lamb 17.50
Panang Curry: Our most popular curry, Slightly sweet dry curry with coconut cream, peanut and kaffir lime.; Your choice of Chicken; Beef or Pork 18.50
Gaeng Ped Bhet Yaung ( B.B.Q Duck curry ): Tendered B.B.Q duck cooked with red curry, coconut milk, grapes, onion, pineapple, tomato and basil leaves.; 24.50
Southern Curry: Curry from the south of Thailand with out coconut milk
with the blend of fresh herbs from our garden, includes fresh chilies and bamboo shoots, and zucchini. With your choice of meat; Chicken or Beef 16.50; Crispy Pork 20.50
Gai Fai: For those who wanting the heat! This is perfect!!
Sliced chicken in a blend of red, green and yellow curries, fresh chili, capsicum, coconut cream and a touch of Thai herbs.; 18.50

Stir - Fried Dishes

Pad Med MaMuang: Stir fried in oyster sauce with cashew nuts, baby corn,
mushroom onion, capsicum and carrot.; Your Choice of Chicken; Pork or Beef 18.90
Pad Preaw Waan: Thai style sweet and sour with pineapple, cucumber, onion, tomatoes, and capsicum.; Your Choice of Pork; chicken or Beef 17.50
Pad Khing: Sautéed with ginger, onion, black mushrooms, celery, baby corn, spring onion and capsicum.; Your choice of Pork; Chicken; or Beef 17.50
Pad Kraprow: Sautéed your choice of meat with zucchini, chilli, garlic, basil, onion, and capsicum.; Chicken; Pork or Beef 17.50; Crispy Pork 20.50
Pad Nam Prik Pao: Sautéed your choice of meat with house made B.B.Q chilli paste, mushroom, onion, baby corn and capsicum.; Your Choice of Chicken; Pork or Beef 17.50
Pad Pak Nam mun Hoi: Sautéed your choice of meat with Asian vegetables in oyster sauce.; Chicken; Pork or Beef 17.50; Crispy Pork 20.50
Pad Ped: Sautéed your choice of meat with red curry paste, beans, courgettes, bamboo shoots, capsicum, coconut milk, kaffir leaves, and a touch of basil.; Chicken; Pork or Beef 17.50; Crispy Pork 20.50
Pad Prik Gratiam: Stir-fried your choice of meat in chilli garlic sauce, courgettes, mushroom, capsicum, broccoli and Chinese vegetables ( seasonal only); Chicken; Pork or Beef 17.50
Pad Sapparod: Stir-fried in sweet pineapple, mushroom, onion, tomato, capsicum in oyster sauce, and a touch of cashew nuts.; Your choice of Chicken; Pork or Beef 18.50
Pad Gratiam. Prik Thai: Stir-fried in heavy garlic, pepper. Served on bed of broccoli and carrot.; choice of Chicken; Pork or Beef 17.50

Seafood

Pla Preaw Waan (Sweet and Sour Fish): Fish pieces deep fried and cooked with home made sweet and sour sauce tomato, onion, pineapple, cucumber and capsicum.; 18.90
Pla Lard narm makarm: Deep fried fish fillet topped with chilli tamarind sauce.; 18.90
Pla Choo Chee: Deep fried fish fillet topped with red curry milk sauce, capsicum and basil.; 18.90
Pla Pad Nam Prik Pao: Deep fried fish pieces and cooked in B.B.Q chilli sauce, onion, capsicum, and baby corn.; 18.90
Pla Pad Khing: Fried fish fillet, sautéed with fresh ginger shallot and mushroom in oyster sauce; 18.90
Goong Pad Ped: King prawns stir fried in red curry paste, coconut cream, bamboo shoots beans, capsicum, zucchini and a touch of sweet basil.; 21.50
Goong Pad Kraprow: Sautéed king prawns with fresh chili, garlic, capsicum and Thai basil; 21.50
Goong Pad Prik Gratiam: Stir fried king prawns with chilli and garlic sauce, capsicum, mushrooms, courgettes, and onion.; 21.50
Crunchy Prawns: King prawns lightly fried and topped with red curry sauce, sit on bed of broccoli.; 21.50
Hoi Gata Laon: Sautéed Scallops with fresh ginger, garlic, onion, capsicum and oyster sauce. Served on a sizzling hot platter.; 22.50
Hoi Pad Ped: Stir fried scal- lops with red curry sauce, bamboo shoots, beans, courgettes. basil leaves, kaffir leave, capsicum and coconut cream.; 22.50
Ho Mok Talay: A dry curry of Combination prawns, squid, scallop, mussel and fish cook in fresh Thai herbs, coconut cream, egg, and chili. Served on bed of cabbage.; 20.90
Pla Muek Choo chee: Crunchy squid topped with red curry coconut cream, capsicum and kaffir lime.; 18.50
Pad Khi Mao Talay: Sautéed Combination seaafood in red wine, bamboo shoots, chilli, mushroom, garlic, and capsicum, with a touch of basil.; 20.50

Specialty Dishes

Nuer Gata Laon: Char-grilled marinated scotch fillet steak to perfection, sliced and topped with our house made sauce and garnished with roasted chilli and fried shallot. Served on a sizzling hot plate.; 19.50
Pork Steak in chilli tamarind sauce: Char-grilled Marinated pork scotch fillet in lemongrass, pepper corn and garlic spices, sliced topped with hot chili tamarind sauce & coriander.
Served on a hot plate.; 18.50
Goong Hemma: Sautéed King prawns with onion, mushroom, baby corn, capsicum, chili paste, carrot spring onion, and a touch of egg white, Served on a hot sizzling plate.; 21.50
Sizzling Beef Hot plate: Sauteed sliced beef with chilli and oyster sauce, seasonal vegetables, served on a sizzling hot plate.; 17.50
Spicy Lamb cutlets Seafood Boat: Combination of prawn, squid, scallop, mussel, stir– fried in lemon grass, kaffir leaves, galangal, coriander and fresh chilli., Spicy! But so yummy!; 24.50
Spicy Roast Duck Hot Plate: Thai style roast duck sliced topped with our house B.B.Q chilli basil sauce and crispy fried shallot, set on bed of vege of hot sizzling plate.; 23.90
Bhet Yaung Rad Sauce: Roast Duck topped with pepper garlic sauce. Served on bed of Asian vegetables.; 23.90
Gai Yaung: Thai Style Bar B Qued Chicken breasts, topped with sweet peanuts sauce served on bed of lettuce.; 19.50
Gai Sa-wun (Thai style crispy Chicken): Chicken breast coated in our house made spices and crumb lightly fried topped with home made chilli & plum sauce sit on bed of vegetables.; 18.50
Kai Yad Sai: Thai Style omelet. Filled with prawns, mince pork, onion mushrooms, peas and tomato.; 18.50
Whole Fish of the day( depend on availability): Chef’s inspirations, please ask our staff, how the fish are serve today!; 22.50
Moo Ar-loi: Delicious creamy Pork curry house made with a unique flavours with crushed cashew nuts.; 18.50

Vegetarian

Pad Pak Preaw Waan: Sautéed bean curd with mixed seasonal vegetables in sweet and sour sauce.; 15.50
Pad Tao Hu: Stir fried bean curd with mixed seasonal vegetables in oyster sauce.; 16.50
Pad Pak Satay: Vegetarian Lovers! Lightly fried bean curd topped with sweet peanut sauce set on bed of vegetables.; 16.50
Panang Mushrooms: A sweet curry with mush- rooms, pumpkin, broccoli and coconut cream and peanuts.; 16.50
Gaeng Keow Waan Tao Hu: Bean curd with mixed vegetables in green curry and coconut milk.; 16.50

Fried Rice/Noodles

Khao Pad: Thai fried rice with combination of chicken, pork and beef cooked with vegetables and egg.; 15.50
Thai Silk Fried Rice: Fried rice with house made chilli paste, prawns, B.B.Q Pork, egg, onion and vegetables.; 17.50
Khao Pad Sapparod: Fried rice with pineapple, prawns, chicken, onion, peas, carrot, egg, curry powder and a touch of cashew nuts.; 17.50
Gwitiaow Pad Moo Grob: Sautéed wide rice noodles, with crispy pork, egg, green shallot and Asian vegetables.; 17.50
Pad Thai: Famous rice noodles-stir fried with prawns, fresh bean sprout, egg, crushed peanut, tofu, shallot, tamarind sauce and spring onion.; 17.50
Golden wok noodles: Stir-fried egg noodles with prawns, chickens, onion, eggs, cabbage, and carrots.; 17.50
Laksa Seafood: Combination of seafood curry noodle soup, with tofu, bean sprout and coriander delicious just on it’s own.; 18.50

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