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Menu
Tablet menu
Lunch Specials
Served Monday - Friday from 11am - 4pm
Spicy level: 1= Mild 2 = Medium 3 = Hot 4=Hot 5 = Very Spicy
(V) = Vegetarian (Gf) = Gluten free
Most of our dishes can be made for Vegan or Gluten free upon request
Shrimp $11.99, Chicken $9.99, Tofu $9.99, or Mixed Veggie $8.99
Chinese Kung Pao
Stir-fried with your choice of meat, peas, carrots, celery, onions,
dry chilies, peanuts, served with jasmine rice.
Your Choice with Entree:
Grilled Shrimp $11.99, Chicken $9.99, Tofu $9.99, or Mixed Veggie $8.99
Cashew Leeks
Stir-fried leeks, celery, cashew nuts, mushrooms, bell peppers, water chestnut,
served with white jasmine or brown rice.
Vegetable Lover
Stir fry mixed vegetable with our homemade stir fry sauce.
Served with jasmine or brown rice
Thai Basil
Stir-fried basil, bell peppers, onions, zucchini, mushrooms,
and bamboo shoots served with white jasmine or brown rice.
Asian Eggplant Basil
Stir fry Asian eggplant, bamboo shoots, bell peppers, carrots,
onions, mushrooms, and basil. Served with jasmine or brown rice.
Pad se Aew
Wok stire-fried clear noodles with egg and your choice of meat in a
smoky sweet soy sauce, carrots, broccoli and collard greens.
Pad Thai
Pan-fried rice noodle with egg, sweet tangy tamarind sauce, onions,
bean sprouts, and topped with ground peanuts.
Pad Woonsen Noodles
Stir-fried clear noodles with egg and mixed vegetable.
The woonsen noodle is made from beans, it is a low-carb noodle.
Pan Fried Thai Basil Noodle
Pan-fried flat rice noodle with egg and mixed vegetable.
The woonsen noodles are made from beans, it is a low-carb noodle.
Tokyo Teriyaki
Your choice of meat, served with teriyaki sauce on the top of white jasmine or brown rice, served woth cabbage & tomato salad and steamed broccoli & carrots.
Panang Curry
Creamy curry, bell pepper, basil, broccoli, eggplant, served with jasmine or brown rice.
Green Curry
Authentic green curry sauce, bamboo shoots, basil, cauliflower, bell peppers,
basil, broccoli, eggplant, peas and carrots served with white jasmine or brown rice.
General
Your choice of proteins with our housemade sticky general sauce, broccoli, carrots and shallots, served with white jasmine or brown rice.
Vietnamese Pho Noodles $9.99
Sliced beef and Asian meat balls served on top of steamed soft rice noodle
in beef broth, cilantro, onions and bean sprouts.
Ginger Ninja (Meatless) $9.99
Stir-fry cauliflower, broccoli, black and white mushrooms, bok choy, and collard greens in
homemade wasabi ginger sesame sauce, topped with pine nuts.
Served with black and brown rice. Add Chicken or Togu for $1.
Herbs Commonly Used in Thai Cuisine
Lemon Grass "Ta-khrai" In Thai - This erect annual plant resembles a coarse gray-green grass. Fresh leaves and grass are used as flavoring. Lemon grass contains a 0.2-0.4 colatile oil. Therapeutic properties are as a diuretic, emmangogue, antiflatulence, anti-flu, and antimicrobial agent.
Lime: "Ma-nao" in Thai - Lime is used principally as a garnish for fish and meat dishes. The fruit contains Hesperidin and Naringin, scientifically proven anti-inflammatory flavonoids. Lime juice is used as an appetizer, and has antitussive, anti-flu, stomachic, and antiscorbutic properties.
Marsh Mint: "Sa-ra-nae" in Thai - The fresh leaves of this herbaceous plant are used as a flavoring and eaten raw in Thai cuisine. Volatile oil contents give the plant several therapeutic uses, including carminative, mild antiseptic, local anesthetic, diaphoretic and digestant properties.
Pepper: "Phrik-Thai" in Thai - Pepper is a branching, perennial climbing plant from whose fruiting spikes both white and black pepper are obtained. Used as a spice and condiment, pepper contains 2-4% volatile oil. Therapeutic uses are as carminative, antipyretic, diaphoretic and diuretic agents.
Sacred Basil: "Ka-phrao" in Thai - Sacred Basil is an annual herbaceous plant that resembles Sweet Basil but has narrower and often times reddish-purple leaves. The fresh leaves, which are used as a flavoring, contain approximately 0.5% volatile oil, which exhibits antimicrobial activity, specifically as a carminative, diaphoretic, expectorant and stomachic.
Shallot "Hom, Hom-lek, Hom-daeng" in Thai - Shallots, or small red onions, are annual herbacous plants. Underground bulbs comprise garlic-like cloves. Shallot bulbs contain a volatile oil, and are used as flavoring or seasoning agents. Therapeutic properites include the alleviation of stomach discomfort, and as an antihelminitic, antidiarrhoeal, expectorant, antitussive, diuretic and anti-flu agents.
Sweet Basil: "Ho-ra-pha" in Thai - Sweet Basil is an annual herbacous plant, the fresh leaves of which are either eaten raw or used as a flavoring in Thai cooking. Volatile oil content varies according to different varieites. Therapeutic properties are as carminative, diaphoretic, expectorant, digestant and stomachic agents.
Turmeric: "Kha-min" in Thai - Turmeric is a member of the ginger family, and provides yellow coloring for Thai food. The rhizomes contain a 3-4% volatile oil with unique aromatic characteristics. Tumeric's therapeutic properties manifest as a carminative, antiflatulence, and stomachic.
Catering
We cater for any party from lunch boxes to dinner buffets or even bite size snack Cocktail style events. No party is too big or too small for Rice to do catering. Call 208-794-5363 or email This email address is being protected from spambots. You need JavaScript enabled to view it. for details and pricing.
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