Thai the Knot Asian kitchen

Sautéed fresh ginger, onion, bell pepper, scallion, black mushroom, and mushroom in ginger garlic sauce.

Sautéed broccoli, carrot, cabbage, mushroom, snow pea, bell pepper, celery, and zucchini in savory garlic sauce.

Sautéed with cashew nut, onion, carrot, celery, bell pepper, water chestnut, and sweet chili paste.

Sautéed with garlic sauce over a bed of steamed broccoli.

Our signature curry. A chef’s special curry of red curry and peanut sauce combined with coconut milk, carrot, and broccoli.

The flavorful green curry simmered with coconut milk, bamboo shoot, bell pepper, eggplant, and basil leaves.

The mildest yellow curry combined with coconut milk, yellow onion, potato, and carrot.

Wide rice noodle stir-fried with egg, sweet soy sauce, and broccoli.

Fresh wide rice noodles stir-fried with egg, onion, bell pepper, bamboo shoots, sweet basil leaves, and tomatoes.

A traditional thin rice noodle stir-fried with egg, green onion, and bean sprout in tamarind-based sauce. Served with crushed peanut and peanut sauce.

A juicy and flavorful mix of pineapple stir-fried with jasmine rice, egg, onion, scallion, cashew nuts, and yellow curry powder.

A classic Jasmine rice stir-fried with egg, pea, carrot, onion, scallion, and cilantro. Add a touch with fried egg, lime, and Prik Nam Pla.

Cabbage, carrot, cellophane noodle, black mushroom seasoning with curry powder. Wrapped in spring roll wrapper. Deep-fried. Served with sweet and sour sauce.

Lettuce, mint leaves, basil, bean sprout, carrot, and rice noodles wrapped in rice paper. Served with homemade peanut sauce drizzled with sweet and sour sauce.