Mint Thai Kitchen

Mint Thai Kitchen > Menu View Details

Prices and menu items are subject to change. Contact the restaurant for the most up to date information.
  • Dinner - Soups
  • Coconut Soup (tom Kha)
  • Coconut soup with galangal, chili, lime, lemongrass, and mushrooms topped with fresh cilantro.
  • Seafood Soup (poh Taek)
  • Assorted seafood (fish fillet, shrimp, squid, and mussels) in a spicy and tangy broth with chili lime, ginger, lemongrass tomatoes, and mushrooms topped with green onions and cilantro.
  • Tom Yum Soup
  • Spicy and tangy broth with chili, lime, lemongrass, tomatoes, and mushrooms topped with green onions and cilantro.
  • Large - Tom Yum Soup
  • Spicy and tangy broth with chili, lime, lemongrass, tomatoes, and mushrooms, topped with green onions and cilantro.
  • Large - Coconut Soup (tom Kha)
  • Coconut soup with galanga, chili, lime, lemongrass, and mushrooms topped with fresh cilantro.
  • Large - Seafood Soup (poh Taek)
  • Assorted seafood (fish fillet, shrimp, squid, and mussels) in a spicy and tangy broth with chili lime, ginger, lemongrass, tomatoes, and mushrooms topped with green onion and cilantro.
  • Dinner - Fried Rice
  • Spicy Basil Fried Rice (khao Pad Kra Pao)
  • Thai style fried rice with egg, fresh basil, Thai chili, bell peppers, and yellow onions.
  • Shrimp Fried Rice (khao Pad Goong)
  • Thai style fried rice with shrimp, egg, tomatoes, carrots, green peas, yellow onions, and shrimp paste.
  • Pineapple Fried Rice (khao Pad Sapparot)
  • Thai style fried rice with egg, chicken, shrimp, yellow onions, peas and carrots, raisins, pineapple chunks, cashew nuts, and curry powder.
  • Traditional Fried Rice (khao Pad)
  • Thai style fried rice with egg, tomatoes, carrots, green peas, and yellow onions.
  • Seafood Fried Rice (khao Pad Talay)
  • Assorted seafood (fish fillet, shrimp, squid, and mussels) fried rice with egg, bell peppers, onions, chili paste, and basil.
  • Crab Meat Fried Rice (khao Pad Puu)
  • Thai style fried rice with egg, tomatoes, carrots, green peas, yellow and green onions, crab paste, and jumbo lump crab meat.
  • Dinner - Beverages
  • Unsweetened Tea
  • Refreshing Unsweetened Pure Tea – Perfect for a Simple, Natural Refreshment
  • Thai Ice Coffee
  • A delightful blend of rich coffee and sweet cream, served over ice.
  • Coconut Water
  • Refreshingly pure coconut water, perfectly hydrating and energizing.
  • Thai Iced Tea
  • Thai iced tea.
  • Lemonade
  • Refreshing citrus beverage.
  • Soda
  • Soda selection: Coke, Diet Coke, Dr. Pepper, Sprite.
  • Arnold Palmer
  • Half unsweetened tea and half lemonade.
  • Mia’s Drink
  • Mango Mint Lemonade with Butterfly Pea Simple Syrup.
  • Hot Ginger Honey Tea
  • Steeped ginger and honey tea, offering a soothing blend traditionally enjoyed for its comforting qualities.
  • Jasmine Hot Tea
  • Unsweetened
  • Perrier
  • Effervescent, crystal-clear sparkling water with a refreshing zest.
  • Sweet Tea
  • Refreshing sweet tea brewed to perfection.
  • Bottle Water
  • Pure and refreshing bottled water.
  • Thai Green Tea
  • Brewed with jasmine and pandan leaves, sweetened and served with a creamy topping.
  • Dinner - Curry
  • Panang Curry (gang Panang)
  • Panang curry with bell peppers, peanut butter, peas, and carrots in coconut milk. Served with steamed jasmine rice.
  • Red Curry (gang Dang)
  • Red curry and herbs with bamboo, green beans, fresh basil, and bell peppers in coconut milk. Served with steamed jasmine rice.
  • Yellow Curry (gang Garee)
  • Thai yellow curry with potatoes, carrots, and yellow onions in coconut milk. Served with steamed jasmine rice.
  • Pineapple Curry (gang Sapparot)
  • Thai red curry with tomatoes, pineapple chunks, bell peppers, and fresh basil leaves in coconut milk. Served with steamed jasmine rice.
  • Green Curry (gang Kiew Wan)
  • Green curry and herbs with bamboo, green beans, fresh basil, and bell peppers in coconut milk. Served with steamed jasmine rice.
  • Yellow Curry Noodle Soup (khao Soi)
  • Yellow curry broth. Served with ground chicken, bean sprouts, pickled cabbage, red onions, and topped with green onions, fried onions, and cilantro. Served with steamed jasmine rice.
  • Dinner - Fish
  • Three Flavored Fish (pla Saam Rod)
  • Fried whole trout marinated in fish sauce and served with a three flavored (sweet, sour, and spicy) tamarind sauce. Served with steamed jasmine rice.
  • Fish With Basil Leaves (pad Kra Pao Pla)
  • Lightly fried swai fish fillet stir-fried with fresh basil, yellow onions, Thai chili, bell peppers, and garlic. Served with steamed jasmine rice.
  • Green Curry Fish (gang Kiew Wan Pla)
  • Green curry with swai fillet, bamboo, green beans, fresh basil, and bell peppers in coconut milk. Served with steamed jasmine rice.
  • Garden Fish (yum Pla Tod)
  • Fried whole trout marinated in fish sauce and tossed with in-house chili-lime dressed topped with toasted rice. Served with steamed jasmine rice.
  • House Special Crispy Fish (pad Pla Tod)
  • Battered and fried crispy fish filets tossed in a house special garlic herb and butter brown sauce and topped with green onions.
  • Dinner - Appetizers
  • Fried Tofu (taohu Tod)
  • Ten pieces. Lightly fried soft tofu topped with cilantro and ground peanuts. Served with sweet and sour sauce.
  • Grilled Chicken Skewers (satay Gai)
  • Four pieces. Marinated grilled chicken on bamboo skewers. Served with chili-cucumber relish and in-house peanut sauce.
  • Fried Chicken Wings (peek Gia Tod)
  • Four pieces. Fried whole chicken wings marinated in garlic, fish sauce, and chili oil. Served with sweet chili sauce.
  • Golden Shrimp Rolls (goong Gabok)
  • Five pieces. Crispy deep-fried stuffed shrimp wrapped in a spring roll. Served with shrimp chips and sweet and sour sauce.
  • Pork Sausage (sai Krok Isan)
  • Three pieces. Fermented North Eastern style sausage made with pork and rice. Served with raw cabbage, Thai chilies, and sliced ginger.
  • Cream Cheese Rolls (cream Cheese Tod)
  • Four pieces. Fried egg rolls stuffed with cream cheese. Served with sweet and sour sauce.
  • Vegetable Egg Rolls (poh Pia Tod)
  • Eight rolls. Fried vegetable egg rolls. Served with sweet and sour sauce.
  • Pork Jerky (moo Dat Deaw)
  • Deep-fried marinated pork. Served with a side of sticky rice and spicy special sauce.
  • Brussel Sprouts
  • Cooked to a crispy outside and soft inside, then tossed in a buttery, sweet house sauce.
  • Chicken Fried Dumplings (8p)
  • Lightly fried chicken and cabbage dumplings served with a soy garlic chili oil sauce
  • Dinner - Salads
  • Papaya Salad (som Tum)
  • Spicy green papaya salad with tomatoes, green beans, Thai chili, lime juice, tamarind, fish sauce, garlic, palm sugar, and peanuts.
  • Eastern-style Beef Or Pork Salad (nam Tok)
  • Sliced grilled beef tossed with Thai seasoning, fried chili, red onions, green onions, cilantro, fresh basil, lime juice, and toasted rice.
  • Grilled Beef Salad (yum Neua)
  • Sliced grilled sirloin tossed with red onions, cilantro, tomatoes, cucumbers, green onions, and in-house chili-lime dressing.
  • Ground Chicken Or Pork Salad (larb)
  • Choice of ground meat sautéed with dried chili, red onions, cilantro, and green onions. Tossed with in-house chili-lime dressing and topped with toasted rice.
  • Seafood Salad (yum Talay)
  • Assorted seafood (fish fillet, shrimp, squid, and mussels) mixed with red onions, cilantro, tomatoes, chili paste, green onions, and tossed with in-house chili-lime dressing.
  • Yum Woonsen (glass Noodle Salad)
  • Ground chicken tossed with red onions, cilantro, chili paste, green onions, and glass noodle served mixed with in-house chili-lime dressing and served over a bed of lettuce.
  • Dinner - Wok Stir-Fry
  • Mixed Vegetables (pad Puk Ruam)
  • Medley of mixed vegetables carrots, cabbage, broccoli, baby corn, mushrooms, and bean sprouts flavored in house stir-fry sauce. Served with steamed jasmine rice.
  • Chili Paste With Green Beans (plick King)
  • Thai hot curry, stir-fried with green beans, kaffir lime leaf, and herbs. Served with steamed jasmine rice.
  • Eggplant Basil (pad Makheau)
  • Stir-fried blanched eggplant, basil, yellow onions, Thai chili, bell peppers, and chili paste with house stir-fry sauce. Served with steamed jasmine rice.
  • Thai Style Basil Leaves (pad Kra Pao)
  • Ground chicken or ground pork topped with a fried egg (no bell peppers or onions).
  • House Special Crispy Chicken (pad Gai Tod)
  • Battered and fried crispy chicken tossed in a house special garlic herb, butter brown sauce, and topped with green onions. Served with steamed jasmine rice.
  • Chinese Broccoli Crispy Pork (kanah Muu Krob)
  • Roasted and fried pork belly stir-fried with Chinese broccoli, garlic, and topped with fried garlic. Served with steamed jasmine rice.
  • Ginger And Onion (pad Khing)
  • Stir-fried shredded fresh ginger with yellow onion, mushrooms, and green onions in-house stir­-fry sauce. Served with steamed jasmine rice.
  • Classic Style Basil Leaves (pad Kra Pao)
  • Classic style stir-­fried with fresh basil, yellow onions, Thai chili, bell peppers, and garlic. Served with steamed jasmine rice.
  • Garlic Pepper (pad Gra Tiem)
  • Choice of chicken or pork slices seasoned well with garlic and pepper topped with cilantro and fried garlic. Served with steamed jasmine rice.
  • Cashew Nut (pad Met Mamuang)
  • Cashew nuts stir-fried with bell peppers, onions, mushroom, and chili paste. Served with steamed jasmine rice.
  • Pad Broccoli
  • Broccoli crowns trimmed, carrots, and stir-fried with a garlic brown sauce, topped with fried garlic.
  • Baby Corn (pad Khao Poad Ohn)
  • Baby corn stir-fried with yellow onions, mushrooms, garlic, and carrots.
  • Bamboo (pad Ped)
  • Bamboo stir-fried with bell peppers, red curry paste and fresh basil.
  • Dinner - Noodles
  • Pad Woonsen (glass Noodle)
  • Glass noodle stir-fried with egg, cabbage, yellow onions, tomatoes, baby corn, and house stir-fry sauce.
  • Pad Kee Mao (spicy Flat Rice Noodle)
  • Flat rice noodle stir-fried with egg, onions, fresh basil, bell peppers, and Thai chili.
  • Pad See Ewe (flat Rice Noodle)
  • Flat rice noodle stir-­fried with egg and Chinese broccoli in sweet soy sauce.
  • Pad Thai (thin Rice Noodle)
  • Thin rice noodle stir­-fried with egg, preserved radish, bean sprouts, green onions, and sweet tamarind sauce. Served with bean sprouts and topped with crushed peanuts.
  • Rad Nar (flat Rice Noodle In Gravy)
  • Flat rice noodle stir-fried with garlic, Chinese broccoli, and salted beans in a gravy sauce. Rad na.
  • Gai Gua
  • Flat rice noodle stir-fried with egg, peanuts, beansprouts, salted cabbage, and topped with green onions.
  • Lunch - Fried Rice
  • Traditional Fried Rice (khao Pad)
  • Thai style fried rice with egg, tomatoes, carrots, green peas, and yellow onions. Served with a side of garden salad (ginger miso dressing) and one egg roll.
  • Spicy Basil Fried Rice (khao Pad Kra Pao)
  • Thai style fried rice with fresh basil, Thai chili, bell peppers, and yellow onions. Served with a side of garden salad (ginger miso dressing) and one egg roll.
  • Lunch - Curry
  • Red Curry (gang Dang)
  • Red curry and herbs with bamboo, green beans, fresh basil, and bell peppers in coconut milk. Served with white rice, side of garden salad (ginger miso dressing), and one egg roll.
  • Green Curry (gang Kiew Wan)
  • Green curry and herbs with bamboo, green beans, fresh basil, and bell peppers in coconut milk. Served with white rice, side of garden salad (ginger miso dressing), and one egg roll.
  • Yellow Curry (gang Garee)
  • Thai yellow curry with potatoes, carrots, and yellow onions in coconut milk. Served with white rice, side of garden salad (ginger miso dressing), and one egg roll.
  • Lunch - Noodles
  • Flat Rice Noodle (pad See Ewe)
  • Flat rice noodle stir­-fried with egg and Chinese broccoli in sweet soy sauce. Served with a side of garden salad (ginger miso dressing) and one egg roll. Pad see ew.
  • Thin Rice Noodle (pad Thai)
  • Thin rice noodle stir­-fried with egg, preserved radish, bean sprouts, green onions, and sweet tamarind sauce. Served with bean sprouts and topped with crushed peanuts. Served with a side of garden salad (ginger miso dressing) and one egg roll.
  • Spicy Flat Rice Noodle (pad Kee Mao)
  • Flat rice noodle stir-fried with onions, fresh basil, tomatoes, bell peppers, and Thai chili. Served with a side of garden salad (ginger miso dressing) and one egg roll.
  • Gai Gua
  • Flat rice noodle stir-fried with egg, peanuts, beansprouts, salted cabbage, and topped with green onions.
  • Lunch - Beverages
  • Coconut Water
  • Refreshingly pure coconut water, perfectly hydrating and energizing.
  • Soda
  • Choice of Coke, Diet Coke, Dr. Pepper, or Sprite.
  • Lemonade
  • Refreshing citrus beverage.
  • Unsweetened Tea
  • Refreshing Unsweetened Pure Tea – Perfect for a Simple, Natural Refreshment
  • Thai Iced Tea
  • Thai iced tea.
  • Thai Iced Coffee
  • Chilled, velvety Thai coffee, sweetened and enriched with creamy milk.
  • Arnold Palmer
  • Half unsweetened tea and half lemonade.
  • Mia’s Drink
  • Mango Mint Lemonade with Butterfly Pea Simple Syrup.
  • Hot Ginger Honey Tea
  • Brewed tea infused with fresh ginger and sweetened with honey.
  • Jasmine Hot Tea
  • Unsweetened
  • Perrier
  • Effervescent, crystal-clear sparkling water with a refreshing zest.
  • Sweet Tea
  • Refreshing sweet tea brewed to perfection.
  • Bottle Water
  • Pure and refreshing bottled water.
  • Thai Green Tea
  • Brewed green tea with jasmine notes, sweetened and served over ice with a creamy topping.
  • Lunch - Wok Stir-Fry
  • Classic Style Basil Leaves (pad Kra Pao)
  • Classic style stir-fried with fresh basil, yellow onions, Thai chili, bell peppers, and garlic. Served with white rice, side of garden salad (ginger miso dressing), and one egg roll.
  • Thai Style Basil Leaves (pad Kra Pao)
  • Thai style basil leaves with ground chicken or pork and fried egg.
  • Mixed Vegetables (pad Puk Ruam)
  • Medley of mixed vegetables carrots, cabbage, broccoli, baby corn, mushrooms, and bean sprouts flavored in house stir-fry sauce. Served with white rice, side of garden salad (ginger miso dressing), and one egg roll.
  • Ginger And Onion (pad Khing)
  • Stir-­fried shredded fresh ginger with yellow onion, mushrooms, and green onions in house stir­-fry sauce. Served with white rice, side of garden salad (ginger miso dressing), and one egg roll.
  • Cashew Nut (pad Met Mamuang)
  • Cashew nuts stir­-fried with bell peppers, onions, mushroom, and chili paste. Served with white rice, side of garden salad (ginger miso dressing), and one egg roll.
  • Baby Corn (pad Khao Poad Ohn)
  • Baby corn stir-fried with yellow onions, mushrooms, garlic, green onions, and topped with green onions. Served with white rice, side of garden salad (ginger miso dressing), and one egg roll.
  • Broccoli (pad Broccoli)
  • Broccoli crowns trimmed and stir-fried with a garlic brown sauce and topped with fried garlic. Served with white rice, side of garden salad (ginger miso dressing), and one egg roll.
  • House Special Crispy Chicken (pad Gai Tod)
  • Battered and fried crispy chicken tossed in a house special garlic herb and butter brown sauce and topped with green onions. Served with white rice, side of garden salad (ginger miso dressing), and one egg roll.
  • Bamboo (pad Ped)
  • Bamboo stir-fried with bell peppers, onions, red curry paste, and fresh basil. Served with white rice, side of garden salad (ginger miso dressing), and one egg roll.
  • Garlic Pepper (pad Gra Tiem)
  • Choice of chicken or pork slices seasoned well with garlic, yellow onions, and pepper topped with cilantro and fried garlic. Served with white rice, side of garden salad (ginger miso dressing), and one egg roll.
  • Dessert
  • Mango Sticky Rice
  • Yellow Mango served with sweet coconut milk sticky rice.
  • Thai Tea Tres Leches Cake
  • Thai Tea Infused Tres Leches Cake
  • Sides
  • White Rice
  • Light and fluffy white rice.
  • Brown Rice
  • Wholesome brown rice to complement your meal.
  • Sticky Rice
  • Sweet Thai dessert with mango and sticky rice.
  • Sweet Sticky Rice
  • Sticky rice paired with ripe mango, typically includes a sweet coconut milk infusion.
  • Steamed Mixed Vegetables
  • Assorted Fresh Vegetables Delicately Steamed to Perfection
  • Shrimp Chips
  • Shrimp chips are typically made from a base of tapioca flour and shrimp, fried until they puff up and become crispy, often served with a Thai chili dip.
  • Fried Egg
  • Sunny-side up egg, lightly seasoned, with a perfectly runny yolk.
  • Steamed Noodles
  • Steamed noodles, served as a simple yet versatile side dish, typically includes soft, delicately steamed noodles ready to complement any main course.
  • Sticky Rice
  • Sweet Thai dessert with mango and sticky rice.
  • Sweet Sticky Rice
  • Sticky rice paired with ripe mango, typically includes sweet coconut milk.
  • Shrimp Chips
  • Deep-fried and lightly seasoned, shrimp chips offer a crispy texture with a subtle seafood flavor, typically served with a side of Thai chili sauce.
  • Steamed Noodles
  • Steamed noodles, served as a simple side, typically include a selection of thin, flat, or lomein noodles, lightly seasoned.
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