Chicken satay appetizers pave the way for Thai entrees such as panang curry, drunken noodles, and deep-fried salmon topped with chili paste
45% Off Thai Food at Chef Chai Thai Cuisine
Chef Chai Thai Cuisine
Up to 48% Off Thai Food at Tuk Tuk Restaurant
Tuk Tuk Restaurant
Raley's Shopping Center
Thai street foods including curry, wok-fried pork with fresh garlic and white pepper, and Thai-style barbecued chicken
52% Off at Sawasdee Thai Cuisine
Sawasdee Thai Cuisine
Sip on thai iced tea and coffee before digging into emerald avocado curry, thai spicy fried rice, and mango sticky rice
The chefs at Asian Express cast a wide net over the Pacific, ensnaring a collection of Chinese, Vietnamese, and Thai recipes. They pan-fry tender meats and fresh veggies to create colorful dishes, such as pad thai and fried rice, that satisfy grumbling tummies with dine-in, takeout, catered, and slingshotted portions.
The Bangkok Taste is a Thai food restaurant in San Jose, near Los Gatos, that serves traditional Thai dishes.
We have been in business for 18 years at the same location.
The atmosphere at the restaurant is casual and charming.
Groups of four or more are usually served family style. Beer and wine is served, as well.
Inside White Elephant Restaurant, wood floors and light-beige walls convey a simple elegance befitting of its wide-reaching menu of Thai favorites. To prevent the eatery's tables from levitating, White Elephant's servers anchor them with hefty plates of pan-fried rice noodles with calamari, pad thai, and garlic-lover's tofu with sautéed garlic, black pepper, and thai seasoning. The menu also unfurls a long line of specialty sushi rolls that bundle up delicious sea fruits such as tempura shrimp, spicy crab, and yellowtail.
The spice specialists at Royal Thai Restaurant flip, season, and sear a variety of vibrant ingredients to craft a vast menu of classic Thai eats. Groups can practice learning to share by distributing an order of crispy spring rolls and, once everyone has gotten a fair lot, celebrate by dousing each other in wonton soup. Each helping of Thai-style barbecue chicken arrives at tables festooned in a pickled-garlic sauce. The conga line of zesty flavors continues with the red-curry chicken, before foursomes are allowed to cool down by noshing the ginger beef with mushrooms and onions or by rubbing their cheeks against a block of ice. Various teas are available for sipping and, following the dinner, Royal Thai Restaurant's selection of chocolate, strawberry, or coconut ice cream act as a sweet reward for tongues.
Ginger, saffron, and other aromatic spices mingle in Hot Basil Cafe's kitchen, where chefs create dishes inspired by Indian and Thai cuisines. The kitchen maestros prepare Thai dishes such as cashew-nut chicken and spicy catfish, filling place settings alongside tiger prawns and cream pepper chicken baked in an Indian clay oven. They round out each meal with Thai-style iced coffee and indian fruit lassis, as well as wines and ice creams.
Amid woodcarvings of Asian deities, copper and bronze flowers creep across Thai Jasmine Restaurant’s shoji screens. Asian-inspired flourishes such as these lend the eatery an aura of authenticity that extends to the food: chefs draw upon culinary skills honed in Thailand to craft a menu of stir-fries and noodle dishes. They marinate meat in redolent Thai spices before roasting them over charcoals and deep-fry fish in a coconut batter that complements sautéed pineapple. Additionally, thai iced coffee or ginger tea enable refreshment and a skilled gargling of the American and Thai national anthems.
The chefs at Buri Tara Thai Cuisine draw culinary inspiration from regions across Thailand when crafting dishes such as panang curry and bangkok duck. They intersperse local and sustainable veggies and meats into their courses whenever possible, melding pan-fried Thai rice noodles with bean sprouts and ground peanuts in the familiar pad thai, and salmon green curry with bamboo shoots and basil. The menu also includes vegetarian options for non-meaters or werewolves trying to change their ways.
Tossing crisp vegetables and savory meat and seafood with fiery exotic spices and subtly sweet notes, the culinary experts at Karakade craft authentic noodle, curry, and vegetarian Thai dishes. Karakade's menu teems with platters, such as grilled salmon swaddled in banana leaves ($13.95) and gai yang—barbecued chicken breast and steamed vegetables soaked in garlic-chili sauce and sprinkled with Thai seasonings ($9.95). Savor herbivore-friendly selections such as vegetarian pad thai ($7.95 for lunch, $9.95 for dinner) or crisp basil tofu mingling with garlic, basil, and bamboo shoots ($8.95). Bold purple-and-canary walls brighten Karakade's warmly lit interior, where diners slurp spicy noodles with wine brought from their own multi-level cellar or stolen from the trunk of Dionysus's Range Rover (corkage fee not included in this Groupon).
A mélange of savory aromas fills Chula Thai Cuisine's dining room, giving diners a preview of the menu's complexly seasoned entrees. In addition to simmering curries with aromatic blends of pumpkin, coconut milk, and basil leaves, the chefs forge platefuls of Thai-style barbecue, which FosterCityPatch called "the restaurant's crown jewel." The entrees trigger taste buds for each of the four basic flavors—bitterness, saltiness, sourness, and sweetness—but the chefs can also add dollops of chili sauce to create spicier, more intense dishes that can be used to refill mace canisters.
Rated Best Thai Restaurant by the East Bay Express in 2011, Chai Thai Noodle earns its title with a vast menu of authentically prepared dishes imbued with vibrant flavors and spices. Chai Thai Noodle's masterful and lively preparations have earned the chefs enthusiastic accolades and multiple high-fives from local press; their pork leg stew in particular inspired across-the board ardor. The San Francisco Chronicle's Carol Ness credited owners and chefs Sangchai Vatanachai and Amnouy Manyvong for making "'pork leg stew' three of the most exciting words in the language of Thai food." John Birdsall of the East Bay Express mentioned that it had to rate "among the most satisfying meat dishes in all of East Oakland," and SF Weekly’s Meredith Brody cited the stewed leg, accompanied by pickled vegetables and mustard greens, as her primary motive for dining at Chai Thai Noodle.
In the natural glow of large picture windows, Chinese and Thai rice and noodle dishes clatter on Chong's Cuisine tables. Curlicues of steam rise from shrimp, vegetables, and chicken, generously slathered in ginger and zesty szechuan sauce. Guests can quickly judge spiciness by spotting a tiny printed pepper beside hot menu items and an invisible picture of Harry Houdini beside mild ones..
Chef Andy Ye and his staff of cooks at Banh Thai Restaurant believe their classic dishes deserve an exquisite flavor balance as well as artistic presentation. “Thai chefs focus on creating a blend of the spicy and subtle, the sweet and sour, so that all are equally satisfying to the nose and palate,” says one post on the restaurant’s Facebook page. Luckily, the seemingly endless list of traditional Thai ingredients these chefs have access to allows for ample opportunities to make that happen. Among their creations is a sauce flavored with curry spices that bestows rack of lamb with a bright yellow hue. Seafood isn’t excluded from their artful touch either, as green curry paste, basil, and string beans add pops of green to be soaked up by delicate sea bass. That blend of visual and tasty also extends to more than 30 vegetarian entrees and noodle dishes on the menu that come decorated with savory and sweet touches of eggplant, mango, and cashew.
Hailing from the Chiang Rai region of Thailand, the Singard family has brought the rich culinary traditions of Thailand across continents to share the colorful and aromatic dishes at Lanna Thai. In the kitchen, the chefs put their extensive experience in Thai cooking to work, crafting a menu that includes crispy spring rolls lined with chicken and basil and more unusual offerings such as pumpkin-salmon curry and lamb
Siam Orchid weaves fresh organic ingredients into upscale Thai dishes, served in a bright and airy dining room. Rolled lavender napkins and crisp white tablecloths greet patrons as they slide into a high-backed seat and begin perusing a menu of aromatic dishes. Each dish is based on traditional Thai classics, such as the pad thai with river shrimp or complex curries with stewed organic beef, slow-braised New Zealand rack of lamb, or organic sliced chicken breast. Homegrown kaffir lime leaves star in a curried dish of fried prawns, and shrimp, and a crispy taro nest cradles a medley of crispy chicken breast, vegetables, and spicy brown sauce.
The restaurant?s respect for the environment shines in their choice of eco-conscious ingredients, while their d?cor evokes the natural world with tall arrangements of branches and sprays of flowers painted on violet walls. Gold-striped curtains part over wide picture windows to allow views of the street and of petite tables that sit outside.
Since 1993, sisters Ikun, Cholada, Mimi, and Neena have been proudly sharing the flavors of their homeland with the people of the Bay Area. The sisters even hosted crown Princess Mahachakri Sirindhorn of Thailand Bangkok Bay for a special dinner for the Stanford faculty and staff. Bangkok Bay Thai Cuisine’s menu is packed with authentic Thai dishes including curries, stir-fried noodles, and rice dishes, all made with fresh herbs and spices and without MSG or witchcraft. Along with lunch, dinner, and early-bird dining options, customers can enjoy fruit and vegetable carving classes for deeper glimpses into Thai culture.