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The
Tun, Jackson's Entry, 111 Holyrood Road, Edinburgh Tel: 0131 556 4242 |
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BACK
TO MENU |
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MAI
THAI DINNER MENU |
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STARTERS |
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1
MAI THAI STARTERS |
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for
two or more, a platter of dim sum, fish cake, spring roll, prawn tempura
and chicken satay |
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2
POPIA SOD PED |
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fresh
Vietnamese rice paper rolls with shredded duck, mint and cucumber |
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3
SATAY GAI |
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Char
grilled skewers of chicken marinated in peanut, coconut and spices |
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4
GOONG TEMPURA |
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marinated
prawns in Tempura batter served with spicy&sour sauce |
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5
SEE KRONG MOO NAM DANG |
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marinated
pork ribs cooked in ginger wine sauce |
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6
KANOM JEEP |
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Dim
Sum of minced pork, prawn steamed in a bamboo basket with dark soy |
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7
TOD MUN GOONG |
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Prawn
cake served with plum sauce |
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YUM/
THAI SALADS |
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8
HOI SA SCALLOP |
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chargrilled
scallop & avocado salad with chilli, tomato, lemongrass and kaffir
lime dressing |
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9
YUM NEUA |
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chargrilled
sliced beef Sirloin dressed with chilli, cucumber, Thai celery, tomato
and onion |
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10
LARP GAI |
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famous
North East Thai salad of chopped chicken cooked with chilli, lime, mint
and coriander, served on Romaine lettuce |
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SOUP |
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12
CRABMEAT & ASPARAGUS SOUP |
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soup
of crabmeat and asparagus flavoured with ginger and brandy |
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13
TOM KHAA GAI |
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rich
soup of chicken and mushrooms with coconut cream, flavoured with galangal |
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14
TOM YUM GOONG |
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Hot
and sour soup of prawns flavoured with lemongrass, kaffir lime and chilli |
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CURRIES |
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15
GENG KEOW WAAN |
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Thai
curry with spicy green curry paste, coconut cream, aubergine, baby corn
and sweet basil |
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With
Chicken |
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King
Prawn |
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16
GENG PED |
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Thai
curry with spicy red curry paste, coconut cream and bamboo shoots |
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With
Chicken |
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King
Prawn |
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17
GENG SAPPAROD |
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mild
fruity curry with pineapple and coconut cream |
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with
Pork |
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King
Prawn |
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18
GENG PHA NEUA |
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Hot
rustic style curry of sliced beef, baby corn and bamboo shoots flavoured
with grachai root, homemade chilli paste and holy basil |
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19
GENG PED YANG |
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curry
of roast duck, aubergine, pineapple, grape and coconut cream |
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20
GENG PANANG YANG |
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your
choice of char grilled marinated Sirloin steak or chicken breast, served
with Pak Choi and cream of Panang curry sauce |
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with
Sirloin Steak or |
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with
Chicken Breast |
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21
RENDANG |
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dry
Indonesian style curry of braised beef, potato and roasted coconut |
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FROM
THE WOK SPECIALITIES |
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22
PAD KING GAI |
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light
stir-fry of chicken and wood ear mushrooms with ginger, spring onion and
soy |
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23
PAD NAMMANHOI NEAU |
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marinated
sliced beef stir-fried with mushroom and green-red papper in aromatic
oyster sauce |
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24
PED SAPPAROD |
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sliced
roast duck breast with cherry tomatoes in pineapple and orange sauce |
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25
PAD KRAPRAO MOO |
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spicy
dish of sliced pork, fresh chillies holly basil |
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26
GAI PAD GATIUM |
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light
stir-fry of chicken, garlic and black pepper on
vegetables |
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27
PRIG THAI OON DUCK |
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very
spicy dish of stir-fried duck with aubergine, holy basil and Thai whiskey |
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FISH
& SEAFOOD SPECIALITIES |
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28
PLA TOD YUM |
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Crisp
red Snapper fillet dressed with fresh mango and cashew in chilli, lime
and lemongrass |
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29
PLA NUNG SII EU SEABASS |
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steamed
whole seabass with spring onion, ginger and soy |
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30
PREOW WAAN MONKFISH |
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crisp
fried monkfish flavoured with ginger, pineapple and sweet and sour sauce |
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31
CHU CHI TALAY |
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sauté
of scallops and monkfish topped with a rich red curry sauce with a hint
of spice and coconut |
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32
GOONG LYCHEE |
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stir-fried
king prawns with lychee, shitake mushroom, cashew nut and ginger in sherry
wine sauce |
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33
KEOW WAAN MONKFISH |
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Thai
green curry with monkfish fillet, bamboo shoot and aubergine |
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34
PAD PED TALAY |
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Scallop,
prawn, mussels and squid stir-fried with home-made chilli paste, aubergine
, krachai root and sweet basil |
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35
PLA YANG BAI TONG |
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spice-rubbed
seabass cooked in banana leaves on the chargrill |
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36
MAI FARANG GOONG |
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king
prawns and asparagus stir-fried with garlic and oyster sauce |
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37
PAD MED MAMMUNG GOONG |
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stir-fry
of king prawns with cashew nuts, babycorn and roasted chilli peppers |
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SIDE
DISHES |
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38
PAD NOR MAI FARANG – asparagus stir-fried with garlic and oyster sauce |
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39
PAD PAK CHOI – oriental greens stir-fried with crushed garlic and soy |
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40
PAD PAK RUAM – selected vegetables stir-fried with fresh chilli, garlic
and fish sauce |
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41
MUN TOD – crisp friiters of sweet potato and taro |
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42
STEAMED JASMINE RICE |
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43
EGG FRIED RICE |
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44
COCONUT RICE |
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45
THAI STICKY RICE |
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46
EGG NOODLES |
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47
PAD THAI |
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Thai
noodles stir-fried with beansprouts, fried beancurd, egg, spring onion
and tamarind, garnished with crushed peanuts and lime |
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With
chicken or |
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With
prawn |
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Vegetarian |
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VEGETARIAN
STARTERS |
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48
PAK TOD |
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selected
vegetables cooked in crisp Tempura batter, served with sweet chilli sauce |
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49
TOM KHAA PAK |
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rich
soup of vegetable ,mushroom, coconut, galangal and chilli |
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50
YAM MAKREUA YAO |
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salad
of grilled aubergine with shallot, mint, spring onion, chilli and lime |
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51
POPIA PAK |
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Crisp
vegetarian spring rolls |
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52
TOD MUN KAO PHOAD |
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sweetcorn
cake with mild curry spices |
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VEGETARIAN
MAINS |
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53
GENG KEOW WAAN PAK |
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traditional
Thai green curry with bamboo shoot ,aubergine and beancurd |
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54
GENG PED PAK |
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red
curry of squash, cashew nut, aubergine and coconut |
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55
PANANG TAOHU |
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beancurd
topped with Panang curry sauce with grilled aubergine and asparagus |
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56
PAD KING PAK |
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light
stir-fry of vegetables with shredded ginger, spring onion and soy |
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57
PAD PAK HIMMAPAN |
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stir-fried
taro with vegetable , cashew nuts and roasted chilli |
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