regional thai taste

Food Menu

www.regionalthai.co.uk

www.facebook.com/regionalthaitaste

Reigate Tel: 01737 244 818

Cheam Tel: 020 8642 7938

Come and Visit Us

Regional Thai Taste Cheam 15 The Broadway, Cheam, Surrey. Tel. 020 8642 7938Regional Thai Taste Reigate 38a High Street, Reigate, RH2 9AT. Tel. 01737 244818

All prices includes VAT

10% discount on take away order of £10 and over, collection only.

Regional Thai TasteOpened in 1991 with the help of my mum, Pornprai, we developed a menu that dates back to grandma’s era - who ran a few sucessful restaurants in her time.

In the north-east of Thailand, where our family was originally from, I, along with my ten siblings, literally grew up in Mum’s kitchen. It is no suprise that many of us would open up our own.

We have spread out in the UK as well as in the States. What can we say? Cooking and eating is our expertise!

Mum’s legacy lives on.. as the siblings still retain all of her original recipes for their restaurants - think of the yummy sauces that you love! There’s lots of love in our food and we hope you too will enjoy it with your friends and family.

Thank you for sharing the love of food

RTTC Menu.indd 2-3 12/08/2018 14:16

83. Pad Thai

“pad -thai”

Stir-fried with prawns, chicken, egg, peanut and tofu with fresh beansprouts

84. Chiang-Rai chicken coconut curry noodles

“kow-soy”

Served with linguine pasta, sour pickled mustard, cori-ander and crispy noodles

85. Goyseemee

“goy-see-mee”

Mixed seafood with bamboo shoots, mushrooms and spring onions over crispy noodles

86. Chicken fried noodles

“guoy-teaw-pad-gai”

Rice stick noodles stir-fried with chicken, egg, spring onions and coriander

87. Egg-fried noodles

“guoy-teaw-pad-kai”

Rice stick noodles stir-fried with egg, spring onions and coriander

Rice Noodles

75. Steamed fragrant rice

“kow-suoy”

76. Steamed fragrant coconut rice

“kow-mun”

77. Sticky rice

“kow-niew”

78. Garlic brown rice

“kow-glong”

79. Prawn fried rice

‘kow-pad-goong”

Traditional Thai fried rice with prawns, egg, spring onions and coriander

80. Chicken fried rice

“kow-pad-gai”

With chicken, egg, spring onions and coriander

81. Egg fried rice

“kow-pad-kai”

With egg, spring onions and coriander

82. Exotic Thai fried rice

“kow-pad-sub-pa-ros”

With pineapple, egg, tofu, sweet potatoes, red and green peppers and cashew nuts

Please speak with a member of our team for any special dietry requirements.

3.25

3.75

3.60

3.60

8.45

7.95

4.95

7.95

8.95

8.95

9.55

7.95

4.95

Appetizers1. Double crusted spring rolls

“paw-pia-tod”

With chicken, prawns, transparent noodles

2. Caramelised crispy noodles

“mee-krob”

Tossed with soybean-tamarind sauce, chicken and prawns served with beansprouts, spring onion and coriander.

3. Proposal Thai dim sum

“kah-nom-geep”

Steamed wanton skin, filled with chicken, prawns and water chesnut. (contains pork fat)

4. ‘Mango flowers’ steamed Thai dumpling

“sha-ma-moung”

Filled with chicken, chopped coriander roots, sweet turnip and roasted peanuts

5. Crispy tofu

‘tow-hoo-tod”

Crispy fried tofu served with classic cucumber peanut chilli sauce (seperately)

6. Thai famous grilled chicken sate

“gai-sa-te”

Served with classic peanut sauce

7. Salt and pepper squid

“pla-meuk-gratiam-prik-thai”

Served with red chilli, spring onion and garlic

8. Thai herb steamed mussels

“hoy-mang-poo”

With lemongrass, galangal, sweet basil served with hot chilli sauce (seperately)

9. Thai rarebit

“ka-nom-bung-na-goong”

Crispy fried prawns on toast served with cucumber peanut chilli sauce (seperately)

10. Crispy fried prawn tempura

“goong-choop-pang-tod”

Prawns and vegetables fried in batter, served with juicy taramind sauce.

11. Regional Thai Taste crispy prawn

“goong-hom-pa”

Crispy fried prawns in spring roll blankets with trop-ical taramind sauce

12. Spicy fish cake

“tod-mun-pla”

Served with cucumber, peanuts and chilli sauce (sep-erately)

13. Thai crab cake

“poo-jar”

Served with chilli Siracha sauce (contains pork fat)

14. Bangkok tender BBQ spareribs

“see-krong-moo-yang”

With baked sweet potatoes, coriander and toasted sesame seeds

15. Mixed Starter for two

A selection of our appetizers

6.95

6.95

6.95

6.95

6.95

6.95

6.95

6.95

6.95

6.95

6.95

6.95

6.95

6.95

13.95

RTTC Menu.indd 4-5 12/08/2018 14:17

Vegetables68. Oyster vegetables

“pad-puk-nam-mun-hoy”

Mixed vegetables stir-fried with oyster sauce

69. Tofu vegetables

“pad-puk-tow-hoo”

Mixed vegetables stir-fried with soy sauce and fresh tofu

70. Ginger vegetables

“pad-puk-khing”

Mixed vegetables stir fried with ginger

71. Soy-bean garlic beansprouts

“pad-tour-ngog”

Stir fried beansprouts in soy-bean garlic sauce

72. Pra-Ramayana

‘pra-ram-long-song”

Steamed vegetables with wild mushrooms, spinach, sweet potatoes, beansprouts, chinese leaf and fresh tofu with coconut curry-peanut sauce.

73. Tofu Panang

“pa-nang-tow-hoo”

Fresh tofu braised with mushrooms, kaffir lime leaf, red panang curry coconut sauce, red and green pep-pers and crispy basil

74. Thai jungle curry

“gang-par-pak”

With mushrooms, bamboo shoots, aubergine, lesser ginger, green beans, red and green peppers, red curry paste, fresh tofu and fresh sweet basil

Beef and Lamb

60. Massaman beef curry

“gang-mas-sa-mun-nurr”

With roasted peanuts, potatoes, cardamon pods and coconut milk

61. Grilled herbal sliced steak

“nurr-yang”

Served with Issan chilli dip

62. Oriental oyster beef

“nurr-nam-man-hoy”

With oyster sauce, vegetables and cashew nuts

63. Beef chilli basil

“nurr-pat-pett-bai-gra-pow”

Tender sliced beef stir-fried with chilli and sweet basil

64. Regional Thai Taste sweet shredded beef

‘nurr-wan”

With garlic, coriander, sesame seeds and spring onions

65. Beef panang curry

“pa-nang-nurr”

Braised with panang curry paste, lime leaf, red and green peppers, coconut sauce and sweet basil

66. Lamb lesser ginger

“lamb-pad-sha”

With sauce of chilli, lesser ginger, red onion, sweet basil and crispy lime leaf

67. Lamb Massaman Curry

“gang-mas-sa-mun-gae”

With roasted peanuts, potatoes cardamon pods and coconut milk

7.50

7.50

7.50

6.95

8.95

8.55

8.95

10.50

10.50

9.85

9.95

10.50

9.95

11.95

11.95

Salad16. Our very famous house salad

“sa-lad-kack”

Mixed salad with tofu, sweet potato chips, hard-boiled egg and curry peanut dressing.

17. Thai glass noodle salad

“yum-woon-sen”

Prawns, chicken, wood-ear mushrooms tossed with chilli-lime and fish sauce dressing.

18. Lemongrass Thai beef salad

“yum-nurr”

Tossed with lemongrass, fish sauce, chilli-lime juice and coriander

19. Spicy prawns salad

“pla-goong”

With prawns, red onion tossed with fish sauce, chil-li-lime juice and lemongrass

20. Our Famous Som-Tum

With shredded cabbage, carrots, green beans, garlic, chilli lime juice, fish sauce and roasted peanuts

21. Chicken and mango salad (Cold)

“yum-ma-moung”

Sliced chicken tossed with mango, wood-ear mush-room, peanuts, roasted coconut, crispy shallots and tamarind sauce

22. Spicy mixed seafood salad

“yum-ta-lay”

With lemongrass, coriander, red onion, lime juice, fish sauce and mint leaf

6.75

7.15

7.15

7.25

6.50

7.15

7.95

Soup23. Chicken coconut soup

“tom-kah-gai”

In coconut milk and vegetable broth with galangal, lemongrass and coriander

24. Hot and Sour soup

‘tom-yum”

With kaffir lime leaf, lemongrass, roasted chilli paste and coriander- chicken- prawns- mixed seafood

5.95

5.95

6.95

6.95

RTTC Menu.indd 6-7 12/08/2018 14:17

Poultry25. Green curry chicken

“kiaw-wan-gai”

With aubergines, bamboo shoots, green beans, lime leaf, coconut milk and fresh sweet basil

26. Chiang Mai chicken Hinlay

“gang-hung-lay”

With ginger, roasted peanuts, tamarind, garlic and hinlay powder

27. Red curry chicken

“gang-pet-gai”

With aubergines, bamboo shoots, green beans, lime leaf, coconut milk and fresh sweet basil

28. Grilled herbal chicken breast

“gai -yang”

Marinated in Thai herbal sauce, served with Siracha hot sauce

29. Garlic chicken

‘gai-gra-tiam”

Sliced chicken breast, stir-fried with garlic and pep-per

30. Vegetables stir-fried chicken

“gai-pad-pak”

With Chinese leaf, mangetout, green beans, mush-rooms and spring onion

31. Chilli basil chicken

“gai-pad-bai-gra-pow”

Sliced chicken breast stir-fried with fresh chilli, garlic and sweet basil

32. Massaman chicken curry

“gang-mas-sa-mun-gai”

With roasted peanuts, potatoes, cardamon pods and coconut milk

33. Chicken cashew nuts

“gai-pad-ma-moung-him-ma-phan”

Sliced chicken breast stir-fried with cashew nuts, white onion, mushroom, green and red pepper

34. Ginger chicken

“gai-pad-khing”

Sliced chicken breast, stir-fried with ginger, wood-ear mushrooms and spring onion

35. Yellow curry chicken

“gang-ka-ree-gai”

With potatoes, coconut milk and yellow curry paste. Topped with crispy shallots.

36. Panang curry chicken

“pa-nang-gai”

Braised with panang coconut curry sauce, green and red peppers, lime leaf and sweet basil

37. Duck breast curry

With sauce of rambutan, red curry-coconut milk, with lime leaf and sweet basil

Pork38. Fillet of pork stir-fried

“moo-gra-time”

With coriander, garlic and pepper

39. Pork chilli basil

“moo-pad-gra-pow”

Stir-fried sliced fillet of pork with garlic, chilli and sweet basil

40. Ginger pork

“moo-pad-khing”

Sliced fillet of pork stir-fried with ginger, wood-ear mushrooms and spring onions

41. Lemongrass pork

“moo-ta-krai”

With lemongrass, onion, tumeric powder, garlic, tamarind juice and coriander

42. Chilli pork lesser ginger

“moo-pad-sha”

Fillet of pork slices, stir-fried with chilli, lesser ginger, red onion, sweet basil and crispy lime leaf

Seafood43. Green curry prawns

“kiew-wan-goong”

With aubergines, bamboo shoots, green beans, lime leaf, coconut milk and fresh sweet basil

44. Prawns chilli paste

“goong-pad-num-prig-pow”

Stir-fried with home-made chilli paste, mushroom and cashew nuts

45. Prawns panang

“pa-nang-goong”

Braised with red curry paste, green and red pepper, lime leaf and coconut sauce

46. Garlic prawns

“goong-gra-tiam”

In garlic and pepper sauce, spring onion and coriander

47. Prawn chilli basil

“goong-pad-bai-ga-pow”

Stir fried with chilli, garlic and sweet basil

48. Chargrilled prawns

‘goong-pow”

Jumbo prawns chargrilled served with a tropical storm of hot chilli sauce (seperately)

49. Trout

“pla-trout”

De-boned and crispy-fried with red chilli paste, sweet chilli sauce and basil

50. Mixed seafood sweet and sour

“preaw-wan-ta-lay”

Battered fried prawns, squid and mussels in Thai sweet-and-sour sauce

51. Salmon steak green curry

“pla-sal-mon”

With prawns in green curry coconut sauce and sweet basil

52. Samui Island chilli swordfish

“pla-pad-pett”

With red chilli paste and lesser ginger topped with crispy-fried basil

53. Squid chilli basil

“pla-meuk-gra-pow”

Stir-fried with chilli, garlic and sweet basil

9.50

9.50

9.50

9.50

9.50

9.50

9.50

9.50

9.50

9.50

9.50

9.50

11.95

8.90

8.90

8.90

8.90

8.90

11.50

11.50

11.55

11.50

11.50

11.50

11.95

11.95

11.95

11.95

10.95

54. Caramelized jumbo prawns

“goong-sam-ros”

With crispy cashew nuts and crunchy garlic and coriander

55. Salt and pepper chilli prawns

“goong-tod”

With spring onion, crunchy garlic, red chilli and coriander

56. Tilapia ginger

“pla-niln-pad-khing”

Tilapia fish lightly floured and crispy fried with sauce of ginger, wood-ear mushroom spring onion and coriander

57. Steamed fillet of sea-bass

“pla-neung”

Served with chilli-lime-garlic fish sauce on bed of steamed Chinese leaf and fresh coriander

58. Crispy fried soft shell crab

“poo-nim”

With spring onion, crunchy garlic, shredded red chilli and coriander

59. Tilapia Penang

“pla-pa-nang”Crispy fried Tilapia braised in Penang coconut curry sauce, kiffir lime leaf and fresh basil.

11.50

11.95

11.95

11.95

12.50

11.95

RTTC Menu.indd 8-9 12/08/2018 14:17