Sabai Thai Restaurant

Deep-fried roti filled with potatoes, green peas, and carrots. (V)

Vegetable or chicken with shiitake mushrooms, taro, and chives.

Chargrilled shrimp with a vibrant garlic-lime sauce and fresh chili notes. GF

Hand-rolled crispy pastry with napa cabbage, carrots, glass noodles, and house tamarind-plum sauce. (V)

Traditional fried chicken money bag dumplings, sweet Thai chili sauce.

Green curry with coconut milk, bamboo shoots, baby eggplant. (GF), (V)

Creamy Massaman curry with onion, potato, and peanut, served with roti canai. Chicken or flank steak

Rich Panang curry with string bean, kaffir lime, and peppers. (GF,) (V)

Basil fried rice with onion, peppers, egg, and aromatic Thai chili.

Drunken noodles with Thai basil, bird's eye chili, and bamboo shoots.

Flat rice noodles with Chinese broccoli and farm egg in sweet soy sauce.

Traditional rice noodles with egg, beansprouts, and crushed peanut. (N), (GF)

Sautéed Asian eggplant with peppers, onion, and fresh Thai basil.

Yellow curry egg noodles with pickled vegetables. Tofu, chicken, or beef/shrimp.

Basil fried rice with onion, peppers, egg, and aromatic Thai chili.

Seasonal medley wok-fired with garlic and premium soy sauce.

Sautéed udon with peppers and Thai basil. Grilled chicken or flank steak.

Green papaya salad with cherry tomato, bird's eye chili, and roasted peanut. (GF,) (N)

Velvety coconut-milk soup with galangal and king mushrooms. Chicken or tofu. (GF), (V)

Hot and sour shrimp soup with lemongrass, kaffir lime, and king mushroom. (GF,) (SF)

Stir-fried diced chicken with cashew, onion, and mixed peppers in a savory house sauce. (N)

Marinated half chicken with pickled vegetables and a golden chef's curry. (GF)

Roasted duck breast in red curry with lychee, pineapple, and aromatic mixed peppers.

Wok-fired jasmine rice with farm egg, served with delicately crispy soft-shell crab. (SF)