Thai Food & Menus

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Authentic Thai food cooked just for you

I love to cook Thai food, delighting to create dishes for you that will evoke fond memories of warm sunshine, blue skies and sun-kissed beaches from the ‘land of smiles’.
The distinctive aromas and sharp, sweet and sour tastes make eating Thai food an exciting experience that will linger long after your meal has finished.
Tom Yum Soup is spicy and refreshing. Thai Fish Cakes are soft and fragrant. Chicken Satay is tender and tasty. Be careful not to miss out on Green Curry. Massaman Curry, mild and enjoyable, originates from Southern Thailand.
I use the best local ingredients to produce delicious mouth-watering dishes just for you. Enjoy

STARTERS

Thai fish cakes

Thai Fish Cakes


ทอดมันปลา (tôt man bplaa) These go like hotcakes! Dip them into a bowl of sweet chilli sauce, whole, or by the piece, with your fingers, or on a fork–it doesn’t matter, they are delicious either way. Pieces of fresh fish blended inside a patty flavoured with Thailand’s famous red curry paste weave through a mixture of lime leaves, Thai spices, and the ever-present chillies.

Vegetable Tempura ผักซุปเเปังทอด (pàk súp pang tôt) on the thai food menu for thai kitchen in lakeland

Vegetable Tempura (V)


ผักซุปเเปังทอด (pàk súp pang tôt ) These are not spring rolls, in case you think so. They are small pieces of baby corn, broccoli, carrots, peppers and other pieces of fresh, colourful vegetables deep-fried in a light batter until crispy and golden. Stab each one with a fork, dip it in a bowl of sweet chilli sauce and lift it, dripping, to your mouth. Succulent, amazing!

Tom Yum Goong ต้มยำ on the thai food menu for thai kitchen in lakeland.

Tom Yum Soup (V)


ต้มยำ (Tom Yum) There are many things to remember Thailand for – this dish you will never forget. It may be incorrect to call Tom Yum Soup indigenous, but I cannot think of a better description. Along with green curry, it is synonymous with our appreciation of Thai culture. For the vegetarian – fantastic with mushrooms. Amazing with chicken. Superb when you bite through those big, juicy king prawns.

Chicken Satay ไก่สะเต๊ะ (gài-sà-dte), chicken coated in coconut and grilled, covered with peanut satay sauce

Chicken Satay


ไก่สะเต๊ะ (gài sà-dté) Don’t forget to dip! These succulent pieces of chicken, skewered on a bamboo stick, are tempting enough, and in the race to bite into this exciting texture you can rush past the crux of your journey. On the way, stop, dip into the satay bowl, twirl the chicken around and around then eat. Your taste buds will thank you. It is a flavour you will not forget.

Tom Kha Gai ต้มยำ (dtôm-kàa-gài), mild and creamy coconut and chicken soup from Thailand

Tom Ka Gai


ต้มข่าไก่ (dtôm-kàa gài) If you’ve had a rough day, stressful, not enough time, then this is the dish for you. It is soothing, the smells of lemongrass, galangal and lime drift into your nostrils even before your tongue has warmed to the delicate flavours of coconut milk and mushrooms. Close your eyes, imagine yourself on a beach in Thailand, the waves roll up the sand tickling your feet, as your shoulders get massaged by skilful hands, and your almost there.

Geoh Tord หมูเกี้ยวทอด (mŏo-gîeow-tôt), minced pork wrapped ikn wonton pastry and deep-fried

Geoh Tord


หมูเกี้ยวทอด (mŏo gîeow tôt) Quaint parcels of culinary delight. Minced pork and Thai herbs wrapped inside little bags. You will not want to bite into these because they look so inviting, but you are in for a rare treat when you do. Dunk them into a deep bowl of plum sauce first, so they are dripping, while pinching the top so that your fingers will not get sticky and holding your palm underneath so that the sauce does not run over the table. Have fun!

Corn Fritters ทอดมันข้าวโพด (tôt man kâao-pôht), pieces of sweet corn wrapped in batter and deep-fried.

Corn Fritters (V)


ทอดมันข้าวโพด (tôt man kâao-pôht) I love the taste of corn freshly scraped off the cob. What a crazy idea to mix these soft yellow kernels with a red curry paste then blend them into a batter and deep-fry. Fantastic! Dip them into a tangy cucumber sauce first, then let the flavours explode in your mouth. Delicious. I cannot stop eating them.

Vegetable Spring Rolls เปาะเปี๊ยะทอด (bpaw-bpia-thaawt), fresh vegetables wrapped in pastry and deep-fried

Crispy Spring Rolls (V)


เปาะเปี๊ยะทอด (bpaw bpia thaawt) The tasty vegetables and noodles are fighting to get out. From the first bite – as you break through the crispy, golden-brown pastry – your mouth is filled with a medley of flavours. Dip the roll in a sweet and sour sauce first and your taste buds will just sing with zest.

Pork on Sesame Toast ขนมปังหน้าหมู (bpang-naa-moo), minced pork spread on bread with sesame seeds then deep-fried

Pork on Sesame Toast


ขนมปังหน้าหมู (bpang naa mŏo) It may seem a strange idea: to put minced pork onto a piece of bread, cover it with sesame seeds and then deep-fry it, but Thai food is different, and this dish tastes fantastic. Dip the crispy toast into a bowl of plum sauce, and the pork and sesame will just melt in your mouth as the soft, warm bread caresses your tongue.

King Prawn Blanket กุ้งห่มผ้า (gûng hòm pâa), king prawns wrapped in wonton pastry and deep-fried

King Prawn Blanket


กุ้งห่มผ้า (gûng hòm pâa) The king of prawns, sleeping, and snugly wrapped in a blanket of filo pastry, will excite your taste buds as you bite through the crispy golden-brown layers, leaving you craving for the next one. Be quick, though, because others will have the same idea and you may discover the plate empty next time you reach across the table.

MAIN COURSES

Vegetable Noodles ผัดหมี่ซั้ว (pàt mèe súa), an enticing medley of fresh vegetables and chicken, stir-fried with a tasty oyster sauce

Stir-Fry Vegetables & Noodles (V)


ผัดหมี่ซั้ว (pàt mèe súa) This enticing medley of fresh vegetables and chicken, stir-fried with a tasty oyster sauce through strands of soft egg noodles will even make broccoli seem exciting!
It is fantastic for a moveable feast while walking down the beach, or to work, but for now, just add it to your other dishes, it will complement them perfectly.

Beef in Oyster Sauce ผัดนำ้มันหอย (pad namman hoi). Beef with stir-fried vegetables

Jungle Curry (V)


แกงป่า (Gaeng Pa) Thailand’s hottest curry. A medley of vegetables and Thai spices swirl around in this hot Thai soup. No coconut milk here – one of the few Thai dishes without it. Why is it called jungle curry? Well, maybe because the Thais could easily create while walking through the jungle, or because of the mix of colourful vegetables – the choice is yours. I can make it cooler if you wish, or hotter!

Vegetables in Batter ผัดผักรวมมิตร (Pad Pak Ruamit). A fantastic colourful mix of fresh vegetables stir-fried in garlic

Stir-Fried Mixed Vegetables (V)


ผัดผักรวมมิตร (Pad Pak Ruamit) You’ll just love how the mange-tout squeak with delight as you bite into them. This is a dish to die for; a fantastic colourful mix of fresh vegetables stir-fried in garlic and sauces to create a mouth-watering sensation. Notice how some of the other vegetables also squeak, not wanting the mange-tout to take all the glory.

Thai Red Curry แกงเผ็ด (Gaeng Daeng). Red is the emotive colour of fire and hot red chillies

Thai Red Curry (V)


แกงเผ็ด (Gaeng Daeng) As red is the emotive colour of fire and hot red chillies, some may think that red curry is hotter than it’s more famous partner, green curry, but it isn’t.
Both these dishes are synonymous with Thailand, but red curry is smoother and milder, and should not send you racing to the kitchen for the water or another beer.

Three-flavoured fish ปลาสามรส (bplaa sarm rot). Delicious whole fish served under a coating of flavoured suace

Three Flavoured Fish


ปลาสามรส (pla sarm rot) This dish definitely brings back memories of Thailand for me. Sat by a little table, on the beach, in the shade, with beer, while the sea crashes over the sand and the waiter serves up this delicious fresh fish coated in a medley of flavours, delicious. I use locally-sourced sea bass for this dish; in Thailand, it is generally cooked with snapper or tilapia.

Pla Nung Manao (ปลานึ่งมะนาว). This succulent, gently-steamed fish falls apart in your mouth

Pla Nung Manao


ปลานึ่งมะนาว (pla neung manao) This succulent, gently-steamed fish will fall apart in your mouth. The mild hint of lime and chilli are a subtle contrast to the fresh natural taste of the fish. This dish cannot be kept so make sure the plate is empty when you finish your meal. I’d be surprised if you didn’t!

Pad Thai Goong, ผัดไทย the most famous of all noodle dishes.

Pad Thai (V)


ผัดไทย (pad-thai-noodles) If you’ve been to Thailand, you’ll have eaten Pad Thai; the most famous of all noodle dishes. This dish is so varied that you can add either prawns, chicken, pork, tofu, or just vegetables and they all taste fantastic.Enjoy yourself squeezing fresh lime and sprinkling ground nuts over the top. Then dig in, with chopsticks or fork, and enjoy.

Sweet & Sour Chicken ผัดเปรี้ยวหวาน (Pad Priaw Waan). Tender pieces of chicken stir-fried with onions, courgette and pineapple

Sweet and Sour


ผัดเปรี้ยวหวาน (Pad Priaw Waan) Succulent king prawns, or tender pieces of chicken mixed with vegetables and stir-fried in a special sweet and sour sauce. The flavours released from the cucumbers and pineapple will flow over your tongue. The prawns have to be fought for with your other guests, or you could be gracious and let them have the first choice, difficult though.

Thai Yellow Curry ผัดผงกระหรี่ (pad pong garee). A mild, enjoyable, curry of potatoes and shallots

Yellow Curry


ผัดผงกระหรี่ (pad pong garee) An eclectic mix of cultures, drawn from India and Thailand, are responsible for creating this intriguing dish. The emotive aromas of turmeric and coconut inspire thoughts of far-off jungles and beaches. It is a mild, enjoyable, curry of potatoes and shallots, a thicker sauce than other Thai dishes and delightful with chicken.

Beef in Oyster Sauce ผัดนำ้มันหอย (pad namman hoi). The mix of beef with stir-fried vegetables make this a distinctive dish

Stir-Fry in Oyster Sauce


ผัดนำ้มันหอย (pad namman hoi) The mix of beef with the stir-fried vegetables make this a distinctive dish. It is one that you could eat from a box, with chopsticks, while strolling through the park, sitting on the bench, or walking along the street. This time, though, eat it at your leisure, seated with friends, in your home and enjoy the sharp flavours that rise from the oyster sauce and fresh seasonal vegetables.

Pad Krapow, ผัดกระเพา (pad khrapao). The favourite choice for Thai street food along the roads of Bangkok.

Pad Krapow


ผัดกระเพา (pad khrapao)The aromas from this traditional Thai dish rise from the kitchen before it has even got to your table. It is the favourite choice for Thai street food along the roads of Bangkok. There is no mistaking the sizzle, as chillies, holy basil and garlic are stir-fried in black soy sauce before vegetables are added creating a cacophonous roar from the wok. You could ask for this to be mild, but don’t, prepare yourself for a surprise.

Pad Khing ผัดขิง (Pad Khing). Fried ginger with chicken, pork, beef or king prawns, a real treat.

Pad Khing


ผัดขิง (Pad Khing) Ginger, lots of fresh root ginger. The Thai word for ginger is khing. The Thai word for fried is pad. So, therefore, fried ginger with chicken, pork, beef or king prawns, a real treat, if you like ginger. If you don’t, there are many more dishes, because the ginger stays, along with the chillies.

Panang Beef แกงแพนง (gaeng-panang). From southern Thailand comes this delicious dish of medium-spicy curry

Panang Curry


แกงแพนง (gaeng-panang) All the way from southern Thailand comes this delicious dish of medium-spicy curry. Curries from the south are not as hot as northern curries, I am thinking of Massaman here which is a delight; yet this dish certainly has a kick to it. Some days I love it, at other times I pass it by. Don’t you miss it though, because the flavours of kaffir lime leaves and holy basil blended with coconut milk make this dish a real treat.

Chicken and Cashew Nut (gai pad med mamuang himapan). Fresh slices of chicken coated in a soothingly sweet sauce.

Chicken Cashew Nut


ผัดเม็ดมะมว่งหิมมะพาน (gai pad med mamuang himapan) That is a mouthful: Gai phad med mamuang himmapan. It is more sweet than spicy, however. Include this dish to compliment others that are not as forgiving towards your taste buds. Fresh slices of chicken coated in a soothingly sweet red sauce, folded with cashew nuts, garlic, peppers and water chestnuts. Exotic flavours permeate this favorite dish, loved by foreigners as well as Thais.

Thai Green Curry แกงเขียวหวาน (Gaeng Keow Waan). It is hot, spicy, full of flavour, and deliciously cooked in coconut milk

Thai Green Curry (V)


แกงเขียวหวาน (Gaeng Keow Waan) What can I say about green curry, that hasn’t already been said? If you know about Thailand, you know about green curry, it is synonymous with Thailand, or rather inseparable. It is hot, spicy, full of flavour, deliciously cooked in coconut milk, exciting with eggplants. An empty room will quickly fill with its distinctive aromas as this epicurean delight is cooking. Enough said, sit down, time to eat.

Laap Gai ลาบ. Minced chicken or pork, cooked with ground rice, is fantastic

Laap


ลาบ We’re moving into northeast Thailand with this dish and into grassroots Thai cuisine. Originating from near the Laos border, the minced chicken or pork, cooked with ground rice, is fantastic eaten with your hands, with fresh, crisp lettuce leaves and sticky rice. If you want to go all the way, try it with Som Tam, the traditional spicy Thai salad. I may make it for you, as a special, if you ask nicely.

Mussaman Curry มัสหมั่น (Gaeng Mussaman Gai). Potatoes, peanuts and pineapple are simmered in coconut milk with braised beef or chicken

Massaman Curry


มัสหมั่น (Gaeng Mussaman Gai) Massaman – an eclectic mix of cultures – probably originated in southern Thailand. The Thais cook this dish in many different ways, so there is no definitive recipe. It is best simmered slowly for many hours. Potatoes, peanuts and pineapple are simmered in coconut milk with braised beef or chicken. Usually described as curry, but is it? I don’t really know how to describe it, just enjoy it.

Egg Fried Rice (khao-pad-kai). Egg and vegetables stir-fried with rice. A meal in itself

Egg Fried Rice


มัสหมั่น Egg Fried Rice (khao-pad-kai). Fresh eggs, stir-fried with vegetables and rice make this a delicious, tasty dish. It is a meal in itself, and one popular in Thailand. Eat it on the street; even better, squeeze fresh lime over it for that extra zest. Watch the juice run among the vegetables, taste it, a sensation on the tongue. Adding chicken, if you are not vegetarian, makes this dish complete.

DESSERTS

Saku สาคู (săa koo). Pearls of sago, crushed and blended with pandan leaves

Saku


สาคู (săa koo) Sago palm and sweet corn covered with creamy coconut milk.

Ice Cream ไอศรีม. Delicious English Lakes ice cream served with fresh pieces of fruit

Ice Cream


ไอศรีม  English Lakes vanilla ice cream served with fruit and wafers.

Banana Roll with Ice Cream กล้วยบวชชี (glûay bùat chee). Deep-fried bananas rolled in a succulent pastry

Banana Roll with Ice Cream


กล้วยบวชชี (glûay bùat chee) Deep-fried bananas rolled in a succulent pastry, served with ice cream and fruit and topped with soft cream

Banana Fritter กลว้ยทอด (glûay tôt). Bananas deep-fried in delicious batter and served with English Lakes ice cream

Banana Fritters


กลว้ยทอด (glûay tôt) Bananas deep-fried in delicious batter and served with English Lakes ice cream and fruit.

Request a reservation and enjoy authentic Thai food.

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Frequently Asked Questions

How do I book a dinner party
Complete the form with your all your details and I shall reply within 24 hours whether your date is available.
The cost for a dinner party is a minimum of £304, this is the equivalent of eight people. If there are under eight people in your group then the minimum cost will still apply.
The maximum number for a dinner party is 20 people, although on occasions we can accommodate 24 guests.

How do I book a Thai buffet?
Complete the form with your all your details and I shall reply within 24 hours whether your date is available. The minimum number for a Thai buffet is 20 people with a maximum of 100 people. Please email me if you wish discuss your requirements. On occasions we can accommodate up to 24 people for a dinner party.

What is the cost?
Dinner Party

For a dinner party there are two options: the seven course meal (starters and main course) costs £38 a head, and the nine course option (includes dessert) costs £41 per head. The minimum cost for a dinner party is £304, which equates to the minimum group of eight people. Should your party have less than eight guests, I can still come to cook for you, but the minimum charge will still apply.

Thai Buffet

For a Thai buffet, which is for a minimum of 20 guests to a maximum of 100, the minimum charge is £14.50 a head, rising to a maximum of £19.50 per head, depending on your menu choices

Do I need to pay a deposit?
Yes, all bookings, once confirmed, must be accompanied by a deposit of £50. I will send you details about how to pay your deposit once I have confirmed your booking.

The deposit is necessary to secure your booking. Until I have received your deposit then you may lose your booking should someone else request the same date. I will always attempt to contact you first before releasing your booking to another group, although as most requests for a booking require an immediate response, I cannot guarantee that your booking will not be lost while I await your reply. It is important, once you have confirmed your booking, that you send the deposit within 24 hours.

Dietary & Allergen Catering
I try to cater for all allergies and dietary requirements. Please add a message about this on your reservation form. If there are people with allergies, and dietary requirements, in your group then I can cook separate dishes for them if required.

We are aware of all allergen requirements. Read or download our allergen chart here. Please indicate your requirements in the message box on the reservation form.

Dishes that are suitable for vegetarians are tagged ‘V’ on the menu page visible once you make a selection, next to the description. An example can be found here for Jungle Curry

Alternatively you can view a list of dishes using the appropiate ‘tag’ I can cook separate dishes for vegetarians, should you request this.

When do you require my menu choices?
I need your menu choices at least a week before the date of your booking, preferably two weeks. This will give me time to source your ingredients and prepare the food. Some dishes may need marinating for a few days.

Can I change my menu?
Yes, you can make changes to your menu selections up to one week before your booking

What is your cancellation policy?
Your deposit or payment is refundable up to three weeks prior to your booking. Afer this time your deposit is non-refundable. If you have paid in full then this amount will be refunded less the deposit if applicable.

If we have declined another booking before you cancel your booking then the deposit is non-refundable. Cancellations are accepted up to one week before your booking, after this a charge of 30% of the total amount may be required at our discretion.

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