MILD     ●●MEDIUM     ●●●HOT     v VEGETARIAN

-VEGETARIAN ENTRÉES-
68. LomPang PAD THAI TOFU BASS v
Thin rice noodles stir-fried with tofu, sliced red bean curd, crushed peanuts, bean sprouts, and scallions in a tamarind sauce.

69. KamPhaengPhet KEE MAO TOFU●●● v
Tofu sautéed with wide rice noodles, tomatoes, basil leaves, sweet pepper, and chili garlic sauce.

70. Tak VEGETARIAN GREEN CURRY●● v
Homemade medium spicy green curry coconut milk with tofu, eggplant, bamboo shoots, string beans, sweet peppers, and basil leaves.

71. PhetChaBun SPICY EGGPLANT● v
Eggplant sautéed with ground fresh pepper, garlic, basil leaves, and a black bean sauce.

72. PhitSaNuLok SPINACH MUSHROOM v
Sautéed spinach, mushrooms, and bean sprouts in a light garlic sauce.

73. Uthai ThaNi VEGETARIAN PA RAM● v
Stir-fried tofu with a light yellow curry powder on a bed of steamed spinach topped with peanut sauce.

74. LamPhun GINGER TOFU v
Sautéed tofu with fresh ginger, onions, scallions, and mushrooms in a soy bean sauce.

75. NaKhon RatChaSiMa PANANG TOFU● v
Tofu simmered in a creamy red curry peanut sauce served with coconut milk and sprinkled with kiffir-lime leaves.

76. SuKhoThai VEGGIE DELIGHT v
Stir-fried tofu sautéed with mixed vegetables in a light garlic sauce.

77. Nan VEGETABLE CLAY POT v
Cellophane noodles, mushrooms, vegetables, and ginger cooked in a clay pot.