Noodles Cafe on Vaughn Rd.

Crispy Veggie Rolls

(4 pc.) Deep-fried vegetable spring rolls served with sweet and sour sauce.

Crispy Shrimp Rolls

(4 pc.) Fried shrimp wrapped in a spring roll wrap. Served with sweet and sour sauce.

Thai Cream Cheese Wraps

(6 pc.) Imitation crab and cream cheese wrapped in a spring roll wrap. Served with sweet and sour sauce.

Roti

(2 pc.) Traditional Thai flatbread served with your choice of yellow curry sauce.

Fried Calamari

(10 pc.) Deep-fried, hand-battered calamari served with curry peanut sauce.

Chicken Satay

(4 pc.) Skewered chicken marinated and served with curry peanut sauce.

Dumplings

(8 pc.) Ground pork and vegetable dumplings topped with scallions. Your choice of fried or steamed. Served with light ginger sauce.

Fried Tofu

Golden, deep-fried tofu served with sweet and sour peanut sauce.

Thai Garden Soup

A vegetarian soup made with mixed vegetables and fresh tofu cooked in a light broth.

Pho Soup

Slow-brewed beef broth served with thin rice noodles, onions, scallions, cilantro, and bean sprouts.

Water Fall Beef Salad

Seared & sliced tender beef tossed with red and white onions, scallions, cilantro, and roasted rice powders in a chili lime dressing. Served with a bed of cabbage on the side.

Yum Woon Sen Salad

A spicy mix of glass noodles, shrimp, squid, mussels, cilantro, white onions, scallions, and cherry tomatoes in a chili lime dressing.

Chicken Eggdrop soup

Chef's Special Mango Chicken

Stir-fried chicken breast with broccoli, carrots, mushrooms, baby corn, and fresh mangoes in a special sweet sauce. Served with steamed rice.

Chef's Special Basil Duck

Deep-fried crispy duck breast stir-fried with white onions, carrots, bell peppers, mushrooms, and fresh basil in special Thai basil sauce. Served with steamed rice.

Chef's Special Pepper Garlic Shrimp

Sautéed shrimp with Thai garlic sauce on a bed of cabbage, broccoli, carrots, mushrooms, and baby corn. Served with steamed rice.

Red Curry

Spicy red curry in coconut milk with bamboo shoots, bell peppers, carrots, baby corn, eggplant, zucchini, and Thai basil.

Duck Curry

Spicy red curry in coconut milk served with crispy duck, bamboo shoots, bell peppers, carrots, baby corn, eggplant, zucchini, and Thai basil.

Yellow Curry

Yellow curry in coconut milk with white onions, carrots, and potatoes. (None Spicy)

Spicy Noodles

Stir fried egg noodles with bell pepper, carrots, white onions and thai basil in a spicy roasted chili paste

Lard Na Noodles

Stir-fried, wide rice noodles with broccoli in a house gravy.

Thai Fried Rice

Stir-fried rice with white onions, peas, carrots, and scrambled eggs.

Curry Fried Rice

Stir-fried rice with mixed vegetables in a special curry sauce.

Ginger Entrée

Stir-fried carrots, white onions, bell peppers, mushrooms, and fresh ginger in a brown sauce. Served with steamed rice.

Broccoli Entrée

Stir-fried broccoli and carrots in a dark brown sauce. Served with steamed rice.

Cashew Entrée

Stir-fried mixed vegetables in a brown sauce topped with whole cashews. Served with steamed rice.

Eggplant Entrée

Stir-fried eggplant, bell peppers, white onions, carrots, and mushrooms in a Thai basil sauce. Served with steamed rice.

Mixed Vegetables Entrée

Stir-fried mixed vegetables in a light brown sauce. Served with steamed rice.

Fried rice

Steam Rice

Rice noodles

Sweet & Sour Sauce

(2 oz.)

Peanut Sauce

(2 oz.)

Yellow Curry Sauce

(2 oz.)

Curry Peanut Sauce

(2 oz.)

Light Ginger Sauce

(2 oz.)

Sweet & Sour Peanut Sauce

(2 oz.)

Chili Oil Sauce

(2 oz.)

Mango & Sticky Rice

*Seasonal

Shirley Temple

To-go cup.