| Cuisine type | Asian | |
| Price range | $30 and under | |
| Neighborhood | Point Loma |
| Cuisines | Asian, Seafood, Thaï |
| Dining style | Casual Dining |
| Phone number | +1 619 795 8424 |
| Website | sdthai.com |
| Dress code | Casual Dress |
| Payment options | AMEX, Diners Club, Discover, JCB, MasterCard, Visa |
| Executive chef | Sangwan Chant |
| Location | 2907 Shelter Island Dr. #110, San Diego, CA 92106 |
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| Summer Rolls | Thin rice paper rolls with your choice of shrimp or fried organic tofu, fresh lettuce, mint and cilantro, shredded red cabbage, carrots and cucumbers. Served with our House peanut sauce and sweet & sour plum sauce. | |
| Chicken or Vegetable Egg Roll | Egg rolls with or without ground chicken, marinated shiitake mushroom, cabbage, coriander root, glass noodles, and grated fresh carrots. Lightly fried and served with House sweet & sour sauce and chopped roasted peanuts. | |
| Chicken Sa-tay | Chicken tenders marinated in coconut milk with curry powder and ground roasted coriander seeds, grilled on bamboo skewers. Served with House peanut sauce. | |
| Garlic Chicken Wings | Crispy wings fried with garlic and cilantro. Served with House sweet and spicy sauce. | |
| Short Neck Clams [Hoi Pad Nahm Prik Pao] | Stir fried clams with basil, onion, and bell peppers in a chili sauce. | |
| Golden Lady Finger | Shrimp marinated with minced fresh parsley, garlic, white wine and black pepper, wrapped with wonton skin, fried and served with sweet and sour plum sauce. | |
| Miang Kam Wraps | Diced grilled shrimp or dried shrimp (when available), diced red onion, ginger, fresh lime, Thai chili, roasted peanuts, and roasted coconut served in small dishes for you to wrap with fresh Chinese broccoli leaves. Served with House special tamarind and ginger sauce. | |
| Nam Kao Tod | Crispy rice mixed with minced house pork sausage, red onion, ginger, lemon grass, kaffir leaves, roasted peanuts, cilantro, chili, and ginger. Served with fresh cabbage and lettuce leaves. | |
| Thai Sausage | Freshly ground pork blended with finely chopped lemongrass, kaffir lime leaves, garlic, shallots, curry paste, black pepper. Sliced and served with fresh ginger, Thai chili, roasted peanuts, and lettuce. Delicious! |
| Tom Kah Gai [Coconut Chicken Soup] | Traditional Thai coconut soup with Chicken, lemongrass, kaffir lime leaves, galangal root, fresh mushrooms, and cilantro. | |
| Tom Yum Goong [Hot & Sour Shrimp Soup] | Classic Thai hot and sour soup with Shrimp, lemongrass, kaffir line leaves, galangal root, fresh mushrooms, roasted chili paste, and cilantro. | |
| Po Tak Seafood | Coastal cuisine soup with Seafood, lemongrass, kaffir lime leaves, ginger, Thai basil, and cilantro. | |
| Glass Noodle Tofu Soup | Organic Tofu, glass noodles, mixed veggies, and cilantro. |
| Green Papaya Salad with Shrimp [Som Tum] | Northeastern Thai salad of shredded green papaya, shrimp, shredded carrots, tomatoes, seasoned with lime juice, fish sauce, palm sugar, garlic, and Thai chili. Topped with ground roasted peanuts. | |
| Green Salad | Organic green lettuce, shredded carrots, cucumber and tomato, served with House spicy chili lime dressing or House peanut sauce dressing. | |
| Spicy Mushroom Salad [Het Larb] | Delicious Shimeji mushrooms, shallots, rice powder, coriander leaves, mint, fish sauce, and dried chili. | |
| Larb Salad | Chicken, beef, pork or fried organic tofu seasoned with lime juice, fish sauce, ground roasted chili powder, roasted rice powder, mint, cilantro, and chopped red onion. Served with fresh romaine. | |
| Glass Noodle Salad [Yum Woonsen] | Glass noodles tossed with ground chicken, shrimp, red onion, cilantro, celery, lime juice, fish sauce, and Thai chili. (Can be made with veggies or organic tofu). | |
| Yum Veggie Salad | Marinated vegetarian mock chicken, grilled eggplant, green beans, broccoli, green and red bell peppers, and zucchini. Tossed with spicy lime dressing and served over organic greens. Niecey's fave! | |
| Waterfall Salad [Nam Tok] | Grilled flank steak (marinated in Thai spices) thinly sliced and tossed with red onions, roasted chili powder, roasted rice powder, mint, cilantro, fish sauce, and lime juice. Served with fresh romaine lettuce. | |
| Ginger Pork Salad [Nam Soht] | Cooked ground pork mixed with julienned ginger, red onion, cilantro, and seasoned with House spicy lime dressing and roasted peanuts. Served with fresh cabbage leaves. | |
| Naked Shrimp [Plah Goong] | Grilled shrimp tossed with green and red onions, lemongrass, mint, cilantro, and kaffir lime leaves. Seasoned with House roasted chili and lime juice dressing. Served over mixed organic greens. | |
| Yum Squid Salad | Sliced squid tossed with finely minced lemongrass, celery, cilantro, red and green onion, chili, garlic, and lime juice. |
| Spicy Sauté | Fillet sautéed with Thai eggplants and pea eggplants (from our farm), karachi, green peppercorns, and Thai basil leaves. Served with steamed Jasmine rice. | |
| Tamarind 3 Flavor Sauce | Pan fried fillet with mushrooms, onions, peppers, pineapple, and crispy Thai herbs. Served with steamed Jasmine rice. | |
| Sour Lime Broth | Steamed fillet with sour plum, ginger, pickled garlic, red pepper, celery, and green onion served over sliced green cabbage. Served with steamed Jasmine rice. | |
| Whole Rockfish | Spicy garlic, chili and tamarind sauce (a bit sweet and sour) topped with sautéed mushrooms and crispy Thai hens. Served with steamed Jasmine rice. | |
| Tom Yum Hotpot | Hot and sour soup with fish fillet, galangal root, lemongrass, and kaffir lime leaves, Thai spices, roasted chili paste, and a touch of cream. |
| Pompano | Golden butterfish cooked whole and deep fried with ginger black bean sauce, young ginger, green onion, celery, and Shiitake mushrooms. Served with steamed Jasmine rice. | |
| Chef Wan's Wild Sockeye Salmon | Grilled salmon with Chef's special roasted chili cream sauce, topped with thinly sliced crispy lemongrass, galangal root, shallot, kaffir lime leaves, and cilantro. Served over steamed mushrooms and broccoli. | |
| Choo-Chi Wild Sockeye Salmon | Salmon fillet slowly simmered in choo-chi curry sauce and served over sliced steamed carrots, green cabbage, and broccoli. | |
| Coconut Seafood Curry [Hoh Mok] | Steamed seafood and house curry served in a young coconut shell and topped with coconut and Thai basil. | |
| Spicy Seafood [Pad-Ped Seafood] | Seafood sautéed with ample fresh garlic, Thai eggplant, red and green bell peppers, krachai, green peppercorn, Thai chili and Thai basil in House coconut milk chili sauce. | |
| Spicy Squid [Pad-Ped Squid] | Squid sautéed with ample fresh garlic, Thai eggplant, red and green bell peppers, krachai, green peppercorn, Thai chili and Thai basil in House coconut milk chili sauce. | |
| Lemongrass Chicken [Gai Trakai] | Chopped chicken sautéed with minced lemongrass, fresh garlic, and Thai chili. | |
| Thai "BBQ" Free Range Chicken [Gai Yang] | Half Free Range Chicken marinated overnight with a blend of fresh garlic and lemongrass, curry, coriander, and coconut milk, slowly baked until tender and finished on the grill. Served with House spicy sauce and a sweet and sour sauce. Limited Quantities. | |
| Kabocha Squash Curry with Chicken | Chicken breast simmered with house made red coconut ilk curry, winter squash cubes, red and green bell peppers, and This basil leaves. | |
| Screaming Tiger | Marinated flank steak (grilled per your request) tiny sliced and served over sautéed cabbage, broccoli, zucchini, and carrots with screaming chili-lime dressing on the side. | |
| Massaman Curry with Grass-Fed Beef [Geng Massaman] | Beef chunks slowly braised until tender in house made massaman curry sauce with onion, potato, carrots, and whole peanuts. | |
| Roasted Duck Curry [Geng Ped Yang] | Roasted Maple Leaf Farms Duck in coconut red curry sauce with grapes ,pineapple, tomatoes, fresh Thai basil, and red peppers. | |
| Choo-Chi Duck | Roasted Maple Leaf Farms Duck in choo-chi curry sauce, coconut milk, zucchini ,bell pepper, onion, and carrots served over sautéed green cabbage. | |
| Crab Fried Rice | Sautéed lump crab meat with fresh garlic, eggs, and Jasmine rice. Topped with crispy shallots. Served with sliced cucumber, tomato, and lime. | |
| Crab Pad Thai [Sen Chan Pad Poo] | Lump Crabmeat sautéed with Pad Thai noodles in House tamarind sauce with eggs, chives, bean sprouts, and fried onions. Finished with a whole fried soft shell crab. Served with chopped roasted peanuts and lime. | |
| Crab Yum Pou Nim | 2 Crispy soft shell crabs with julienned green apple, carrot, red onion, cilantro, chili, and cashew nuts in a lime sauce. |
| Pad Thai Noodle | Rice noodles sautéed with House tamarind sauce, eggs, Chinese chives, and bean sprouts topped with chopped roasted peanuts. | |
| Drunken Noodle [Pad Kee Moaw] | Fresh wide rice noodles sautéed with House spicy sauce, minced garlic, Thai chili, broccoli, Chinese broccoli, green and red peppers, carrots, mushrooms, and Thai basil. | |
| Spicy Noodle | Fresh wide rice noodles sautéed with eggs, bean sprouts, green onion, garlic, and Thai chili sauce. | |
| Pad See-Ew | Fresh wide noodles sautéed with garlic, black soy sauce, eggs, broccoli, carrots, and Chinese broccoli. | |
| Glass Noodle [Pad Woonsen] | Glass noodles sautéed with garlic, eggs, onion, carrots, celery, mushrooms, and green cabbage. | |
| Thai Fried Rice | Classic Jasmine Rice stir-fried with green peas, carrots, onion, and eggs. Sprinkled with fried garlic and served with fresh cucumber and tomato slices. | |
| Drunken Fried Rice | Thai Jasmine Rice stir-fried with minced garlic, Thai chili, carrot, broccoli, Chinese broccoli, mushroom, onion, green and red bell peppers, and Thai basil. | |
| Crab Fried Rice | Sautéed lump crab meat with fresh garlic, eggs, and Jasmine rice. Topped with crispy shallots. Served with sliced cucumber, tomato, and lime. | |
| Hawaiian Fried Rice | Thai Jasmine Rice stir-fried with chicken and shrimp, curry, egg, pineapple, raisins, green peas, carrots. Sprinkled with roasted cashew nuts. | |
| Crab Pad Thai [Sen Chan Pad Poo] | Lump Crabmeat sautéed with Pad Thai noodles in House tamarind sauce with eggs, chives, bean sprouts, and fried onions. Finished with a whole fried soft shell crab. Served with chopped roasted peanuts and lime. |
| Young Ginger [Pad Khing] | Garlic, onions, green and red bell peppers, zucchini, Shiitake mushrooms, celery, thinly sliced young ginger, and fermented soybeans. | |
| Hot Basil [Pad Gaprow] | Stir-fry with garlic, onions, carrots, green beans, and Thai hot basil in spicy House chili sauce. | |
| Simple Veggie [Pad Puk] | Assorted mixed vegetables with garlic in House made soy sauce. | |
| Cashew Nuts | Roasted cashew, zucchini, mushrooms, carrots, onions, red and green bell peppers with roasted chili paste. | |
| Broccoli Peanut [Praram] | Stir-fry with lightly roasted chili paste served over steamed broccoli, green cabbage, and sliced carrots. Finished with special House made peanut sauce. | |
| Spicy Green Bean [Pad Prig Khing] | Fresh green beans and red and green bell peppers in house made prig khing sauce. Sprinkled with kaffir lime leaves. | |
| Eggplant Delight | Japanese eggplant with zucchini, carrots, red and green bell peppers, onion, garlic, fermented soybeans, Thai basil and chillies. | |
| Sweet and Sour | House made sweet and sour sauce with fresh pineapple chinks, tomatoes, cucumber, onion, zucchini, and red and green bell peppers. |
| Red Curry [Geng Ped] | Red chili curry with coconut milk, bamboo shoots, Thai eggplant, bell peppers, and Thai basil. | |
| Green Curry [Geng Kiew Wan] | Green chili curry with coconut milk, bamboo shoots, green beans, Thai eggplants, bell peppers, and Thai basil. | |
| Yellow Curry [Geng Kari] | Yellow curry with coconut milk, potatoes, onions, and carrots. | |
| Panang Curry [Geng Panang] | Panang curry with coconut milk, red bell peppers, carrots, and kaffir lime leaves. | |
| Mango Curry [Geng Mamuang] | Light red curry with coconut milk, semi-ripe sliced mango, red bell peppers, and Thai basil. |
| Coconut Ice Cream | ||
| Green Tea Ice Cream | ||
| Fried Banana with Coconut Ice Cream | Ripe banana wrapped with egg roll skin, deep-fried to crispy perfection. Served with coconut ice cream and topped with honey. | |
| Mango and Sweet Sticky Rice [Seasonal] | Steamed sweet sticky rice withs sweet coconut milk. Topped with ripe mango and sprinkled with toasted split mung beans. |
| Red Curry [Geng Ped] | Red chili curry with coconut milk, bamboo shoots, Thai eggplant, bell peppers, and Thai basil. | |
| Green Curry [Geng Kiew Wan] | Green chili curry with coconut milk, bamboo shoots, green beans, Thai eggplants, bell peppers, and Thai basil. | |
| Yellow Curry [Geng Kari] | Yellow curry with coconut milk, potatoes, onions, and carrots. | |
| Panang Curry [Geng Panang] | Panang curry with coconut milk, red bell peppers, carrots, and kaffir lime leaves. | |
| Sweet and Sour | House made sweet and sour sauce with fresh pineapple chinks, tomatoes, cucumber, onion, zucchini, and red and green bell peppers. | |
| Young Ginger [Pad Khing] | Garlic, onions, green and red bell peppers, zucchini, Shiitake mushrooms, celery, thinly sliced young ginger, and fermented soybeans. | |
| Hot Basil [Pad Gaprow] | Stir-fry with garlic, onions, carrots, green beans, and Thai hot basil in spicy House chili sauce. | |
| Simple Veggie [Pad Puk] | Assorted mixed vegetables with garlic in House made soy sauce. | |
| Cashew Nuts | Roasted cashew, zucchini, mushrooms, carrots, onions, red and green bell peppers with roasted chili paste. | |
| Broccoli Peanut [Praram] | Stir-fry with lightly roasted chili paste served over steamed broccoli, green cabbage, and sliced carrots. Finished with special House made peanut sauce. | |
| Spicy Green Bean [Pad Prig Khing] | Fresh green beans and red and green bell peppers in house made prig khing sauce. Sprinkled with kaffir lime leaves. | |
| Pad Thai Noodle | Rice noodles sautéed with House tamarind sauce, eggs, Chinese chives, and bean sprouts topped with chopped roasted peanuts. | |
| Drunken Noodle [Pad Kee Moaw] | Fresh wide rice noodles sautéed with House spicy sauce, minced garlic, Thai chili, broccoli, Chinese broccoli, green and red peppers, carrots, mushrooms, and Thai basil. |
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