Bai Tong Thai Restaurant

A popular Thai variation on fried rice, this dish adds pineapple pieces and includes stir-fried jasmine rice, egg, and a mix of white onions, tomatoes, and assorted vegetables.

Excellent as a single meal or shared family-style, our Thai fried rice combines jasmine rice, egg, and a mix of white onions, tomatoes, and assorted vegetables stir-fried in a hot wok.

This fried-rice dish infuses jasmine rice with Indian yellow curry flavor and adds pineapple, egg, cashew nuts, and onions.

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This salad features fresh leaves of lettuce, carrots, red onions, slices of cucumber, slices of tomato, and a sliced boiled egg. All drizzled with a fresh peanut sauce dressing.

A traditional Thai appetizer, this dish is eaten by filling a lettuce leaf and folding it over a mix of ingredients including shallots, peanuts, toasted coconut shreds, sliced lime, chilies, and ginger. Top each filled leaf with our homemade sweet Meang Kum sauce.

Fried spring rolls stuffed with cabbage, green beans, onions, carrots, and vermicelli. This dish comes with eight rolls and is served with plum sauce. This item contains wheat and soy bean.

Deep-fried, served with a plum-flavored sweet chili dipping sauce, and sprinkled with peanuts.

Two rolls with the freshest of ingredients, wrapped in soft rice skin and cut into four pieces. Stuffed with prawns, barbecued pork, cilantro, bean sprouts, carrots, lettuce, and rice vermicelli. Served with our famous peanut sauce topped with ground peanuts. Also available with tofu. Gluten-free.

A healthy combination of celery, baby corn, broccoli, carrots, Napa cabbage, straw mushrooms, and bamboo shoots. Tossed in our hot, seasoned wok.

Excellent as a single meal or shared family-style, our Thai fried rice combines jasmine rice, egg, and a mix of white onions, tomatoes, and assorted vegetables stir-fried in a hot wok.

This dish features wide rice noodles, egg, broccoli, and soy sauce. Tossed in a hot, well-seasoned wok.

This rich curry features red chili paste, simmered with coconut milk, Kaffir lime leaves, basil, bamboo shoots, and bell peppers.

Known as one of the most popular Thai noodle dishes, our version features stir-fried thin rice noodles mixed with a tangy tamarind sauce combined with egg, tofu, bean sprouts, and ground peanuts.

Named after Penang Island in Malaysia, this comparably dry curry is pan-fried for a more concentrated flavor and aroma. It includes coconut milk, basil, and bell peppers.

A healthy combination of celery, baby corn, broccoli, carrots, Napa cabbage, straw mushrooms, and bamboo shoots. Tossed in our hot, seasoned wok.

This dish combines Chinese eggplant with basil, garlic, black bean sauce, and bell peppers.

Stir-fried with chili paste and sugar, this dish of chicken and cashew nuts includes red bell peppers, green bell peppers, onions, carrots, and celery. Also available with fried tofu.

Ginger slices sizzled in oil to enhance their natural fragrance. Sautéed with chicken, pork, or tofu, straw mushrooms, and light soy sauce.

Well-known in the south of Thailand, this intensely flavorful curry is stewed with coconut milk, onions, potatoes, and peanuts.

Slightly milder than red or green curry, our yellow curry is cooked with coconut milk, potatoes, and onions.

This rich curry features red chili paste, simmered with coconut milk, Kaffir lime leaves, basil, bamboo shoots, and bell peppers.

Inspired by Thai countryside tastes, these stir-fried wide rice noodles are made with egg, fresh basil, bell peppers, broccoli, bamboo shoots, tomatoes, and onions.

Wide rice noodles, egg, broccoli, and soy sauce. Tossed in a hot, well-seasoned wok.

Known as one of the most popular Thai noodle dishes, our version features stir-fried thin rice noodles mixed with a tangy tamarind sauce combined with egg, tofu, bean sprouts, and ground peanuts.

A traditional twist on Pad Thai, this version emphasizes the tangy tamarind flavor and is made with glass noodles (also known as bean-thread noodles).