Sawasdee!(Hello & Goodbye)Before this Thai greeting came into use in the 1940s, the people of Thailand greeted one another by asking if they’d eaten yet. It may seem like an odd thing to ask, but it sums up the Thai way of life - which revolves around enjoying and sharing delicious food in great company. At Simply Asia, we aim not only to bring you authentic Thai cuisine prepared by real Thai chefs, but also to make it simple to order and enjoy. So sit back and savour an unforgettable taste of what Thailand has to offer.
We’ve made ordering as easy as 1, 2, 3:
1. Choose your dish.2. Select a chilli level.3. Enjoy!P.S. Have our dish names got you tongue-thaid? Simply order your dish by its number.
* Choose your red star hotness level:
Mild - BlinkingMedium - BrilliantHot - Shooting Star* Or you can chicken out and order it with no chilli.(Curries are only available in medium or hot. The items without a star have no chilli.)
101. Po-Pia Je (Vegetable Spring Rolls)
Filled with vegetables and served with a sweet and sticky plum sauce.
103. Taud-Man Khao-Pod (Sweet Corn Cakes)
Chewy clusters of sweet corn served with a sweet chilli sauce.
104. Satay Gai (Chicken Satay)
Pieces of marinated chicken served with a spicy peanut sauce.
107. Po-Pai Gai (Chicken Spring Rolls)
Filled with tender chicken and vegetables, and served with a sweet chilli sauce.
112. Po-Pia Goong (Prawn Spring Rolls)
Delicious crispy prawn spring rolls served with a sweet chilli sauce
A combination of vegetable spring rolls, chicken spring rolls and chewy sweet corn cakes served with both sticky plum and sweet chilli sauces.
116. Thai Dim Sum Combo (Minced Chicken and Prawn Steamed Dumplings)
Prawn ball with shiitake mushrooms and pastry wrapped minced chicken and prawn dumplings with a variety of fillings such as prawn, crabstick and shiitake mushrooms. Served with a special dim sum sauce.
117. Po-Pia Ped (Duck Spring Rolls)
Filled with roasted duck and served with a sweet chilli sauce.
118. Peek Gai Taud (Chicken Wings)
Crispy chicken wings served with a chilli tamarind dipping sauce
201. Tom Yum Goong (Prawn Tom Yum Soup) *
This Thai favourite is made up of prawns, mushrooms, tomato and chopped lemon grass mixed into a soup flavoured with Tom Yum and roasted chilli pastes, fish sauce, coconut milk and just a dash of lemon juice.
202. Geang-Juud Gai (Chicken Consommé)
A chicken consommé of cabbage, mushroom, celery, spring onions and glass noodles topped with fried garlic and flavoured with a light soya sauce.
203. Tom-Kha Gai (Chicken Coconut Soup)
A coconut milk-based chicken soup with tomato, mushrooms, onions and a hint of coriander.
Roasted duck lightly dusted with tempura flour, fried, sliced and topped with a sweet roasted chilli tamarind sauce with broccoli, celery, mushrooms and a portion of fragrant Jasmine rice.
All our vegetarian dishes are served with a choice of protein rich soya or tofu.Protein Rich Soya (Soya protein derived from de-hulled and de-fatted soy beans) has a similar texture to meat, making it a tasty and nourishing substitute in vegetarian dishes.Tofu - (Derived from soy bean curd) is a healthy, low-fat substitute for cheese and meat, and is found in many Asian dishes.
403. Ba-Mee Phad Sie-Eiuy Je (Yellow Noodle Stir-Fry)
Tofu or protein rich soya, with cabbage, cauliflower, broccoli, spinach and egg, wok in vegetarian stir-fry and dark sweet soya sauces and tossed with fried garlic and yellow noodles.
407. Geang Khew-Wan Je (Vegetarian Green Curry) *
Tofu or protein rich soya, cabbage, cauliflower, broccoli, carrot and basil in a green curry sauce. Served with jasmine rice.
408. Mah-Khuer Tao-Jeow (Brinjals and Tofu / Protein Rich Soya) **
Tofu or protein rich soya, wokked in a vegetarian stir-fry sauce with brinjals, green beans, peppers, mushrooms, garlic, basil and chilli, finished in a black bean sauce and served with jasmine rice.
Yellow noodles with prawns and calamari, tossed with green peppers, egg, tomato, onions, spring onions, celery and basil in a flavourful combination of curry powder and stir-fry sauce.
626. Spaghetti Phad Sauce Grathi Tom Yum Pla Tau * (Coconut Tom Yum Noodles)
A mix of peppers, onions and lettuce wokked with spaghetti, coconut Tom Yum and stir-fry sauces, topped with a crispy tempura fillet of fish.
Chicken or Beef? All dishes in this section are served with chicken, but for R8.00 extra you’re welcome to order beef instead. All dishes are served with a portion of Jasmine rice.
301. Geang Khew-Wan Gai (Green Curry) *
Made the traditional Thai way and flavoured with lashings of coconut milk and green curry sauce wok with broccoli, cauliflower, cabbage and basil leaves.
302. Phad Med Nam-Man-Hoi (Cashew Nut Stir-Fry)
Stir-fried with a mix of onions, red and green peppers, spring onions, cashew nuts flavoured with fried garlic and tossed in a stir-fry sauce.
303. Gra-Prao (Basil and Chilli Stir-Fry) *
Wok in a stir-fry sauce with green beans, chilli, basil, peppers and garlic.
304. Preow Wan (Sweet and Sour Stir-Fry)
A mix of onion, pineapple, cucumber, spring onion and tomato stir-fried in a delicious sweet and sour sauce.
305. Geang Phed (Red Curry) *
Bamboo shoots, green beans and fresh basil wok in a red curry sauce.
309. Phad Med Prik-Phao (Roasted Chilli Paste Stir-Fry) *
A mix of fresh peppers, spring onions, cashew nuts and onions, flavoured with fried garlic and tossed in a stir-fry sauce.
311. Gai Nam-Phung (Honey Chicken)
Crispy crumbed chicken breasts, flash-fried, sliced and drizzled with a honey sauce, served with fragrant Jasmine rice (chicken only).
314. Khao Phad Thai (Thai Fried Rice)
Jasmine rice fried with onions, tomatoes, spring onions and egg in a delicious stir-fry sauce.
315. Geang Butternut (Butternut Curry) *
Wok with onion in a traditional yellow curry sauce.
316. Khao Phad Phong Khari (Thai Yellow Chicken with Salsa)
Tender pieces of chicken marinated and fried, drizzled with a diced mint salsa and served on a bed of Jasmine rice wok in coconut milk and yellow curry flavoured sauce. (Chicken only)
317. Khao Phad Gra Pao Kai Down (Basil Fried Rice) **
Fried rice wokked with basil, green beans, fresh garlic, red chilli, onions and stir-fry sauce, topped with a fried egg.
318. Chicken Rotis (Butternut Mousse or Roasted Chilli Paste) *
Two rotis smeared with your choice of butternut mousse and chilli tamarind sauce or roasted chilli paste, filled with crumbed chicken slices, Julienne carrots, cucumber and lettuce.
Chicken or Beef? All noodle dishes are served with chicken, but for R8 extra you’re welcome to order beef instead.Going Gluten Free? Gluten-free mung bean noodles are a large, flat translucent alternative to regular noodles. All noodle dishes can be ordered with mung bean noodles for R14 extra.
504. Phad Thai (Traditional Phad Thai)
Tofu or protein rich soya stir-fried with egg, onions and spring onions in a traditional Phad Thai sauce topped with crushed peanuts and bean sprouts, with rice noodles and a wedge of lemon.
505. Ba-Mee Phad Sie-Eiuy (Sweet Soya Noodle)
A mix of cabbage, cauliflower, broccoli and spinach stir-fried with egg and fried garlic in a combination of dark sweet soya and stir-fry sauces with yellow noodles.
508. Pasta Khi-Mao (Linguine Basil) **
A combination of bamboo shoots, green beans, peppers, garlic, chilli and basil in a stir-fry sauce tossed with linguine pasta.
Yellow noodles in a fragrant green curry Thai pesto wokked with tomato, broccoli and stir-fry sauce, and garnished with a sprig of mint. Also available with mung bean noodles for R14 extra.
535. Kyew-Teow Geang Pa (Jungle Curry Noodles) *
Yellow noodles tossed with green beans, onions and red chilli in a flavourful jungle curry and stir-fry sauce.
536. Geang Phong Garee Gai Taud (Curry Powder Noodles) *
Crispy crumbed chicken breast sliced and drizzled with sweet chilli sauce, and served on a bed of spaghetti, peppers, onions, celery and egg, with a combination of curry powder and stir-fry sauce (chicken only).