Kati Vegan Thai

Pineapple tidbits, bell pepper, cucumber, and sweet onion. Stir-fried in a tomato sweet-sour sauce. Topped with roasted cashew nuts. Contains tofu.

Stir-fried eggplant slices with bell peppers and crispy fried basil leaves. Contains tofu.

Broccoli, cauliflower, napa cabbage, and carrots stir-fried in mild garlic sauce. Contains tofu.

Crisp batter-fried artichoke hearts with mild red curry sauce. Served with steamed jasmine rice.

Crisp fried artichoke hearts, leaf celery, onion, tofu egg, and yellow curry sauce.

Curry noodle dish from Thailand’s northern region. Rice noodles in a rich coconut-milk broth topped with pickled cabbage, fried tofu, and red onions.

Faithful to traditional recipes and techniques, Kati Vegan Thai’s Pad Thai features a homemade tamarind sauce made fresh daily. Contains peanuts. Option to swap rice noodles with bean thread noodles.

Wide rice noodles marinated in savory soy sauce, with collard greens, broccoli, carrots, and fried tofu.

Popular street food consisting of flat noodles, tofu egg, napa leaves, and pickled radish.

‘Drunken’ noodles stir-fried with basil, bell peppers, onions, fried tofu, and portobello mushrooms.

Herbal coconut milk curry with potato, fried tofu, bay leaves, cardamom, cinnamon, cloves, and mace. Contains peanuts.

Green chili curry with broccoli, eggplant, bell peppers, and Thai basil.

Red chili curry with bamboo shoots, Thai basil, broccoli, pineapple, and bell peppers.

Turmeric-based curry with cauliflower, potato, tofu, and carrots.

Hearty chunks of pumpkin simmered in red coconut milk curry, with broccoli, bell peppers, and Thai basil.

Napa cabbage, carrot, celery, soft tofu, crimini mushrooms, and glass noodles in a clear vegetable broth.

Fragrant coconut milk-based herbal soup with galangal root, lemongrass, kaffir lime leaves, shallots, artichoke hearts, and mushrooms.

Classic sour and spicy herbal soup with tomatoes, shallots, soft tofu, and mushrooms.

Holy basil, crimini mushrooms, bell peppers, fried tofu wedges, diced string beans, and bamboo shoot.

Fried curry rice with pineapple, raisins, cashew nuts, and fried tofu.

Southern curry-style fried jasmine rice topped with caramelized shallots.

Fried jasmine rice with tofu egg and mixed veggies.

Rice noodles in rich vegetable broth. Topped with plant-based meat, sautéed garlic, basil, lime, and bean sprouts.

Classic holy basil and soy sauce stir-fry consisting of plant-based meat, string beans, bamboo shoots, bell peppers, mushrooms, and sweet onion.

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The quintessential raw papaya salad of northeast Thailand in a zesty lime and palm sugar dressing. Contains peanuts.

Mango slivers tossed with shallots and cashew nuts in a zesty lime and palm sugar dressing.

Eggplant salad with mushrooms, toasted rice, diced green onions, and cilantro.

Grilled satay-marinated tofu. Served with house-made roasted peanut sauce.

Herb salad wrapped in rice paper. Served with tamarind dipping sauce. Contains tofu.

Grilled portobello mushrooms, sautéed broccoli with garlic and lime sauce.

Fried cauliflower florets dusted with Devil Dust, Kati Vegan Thai’s hot and spicy seasoning.

Golden brown fried oyster mushrooms in sesame batter.

Handmade pan-fried dumplings with dumpling sauce. Cabbage, carrots, mushroom, ginger, and sesame oil.

Fried oyster mushrooms dusted with Devil Dust, Kati Vegan Thai’s hot and spicy seasoning.

Crisp-fried in garlic batter. Served with sticky rice.

Coconut ice cream and mango cubes with butterfly pea sweet sticky rice.

Topped with crushed peanuts and homemade caramel sauce.

Mango served with butterfly pea sweet sticky rice steamed in coconut milk.

Crispy rolls of banana-coconut filling served with a scoop of ice cream and homemade caramel sauce.