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Thai Edge Birmingham Sunday Buffet

Thai Edge Birmingham serves a buffet on Sunday lunch time between 12pm and 3pm priced at £12.95.
There are over 30 dishes to choose from and live Pad Thai station.

Please click the links below to download our latest menus:

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SA-WAD-DEE – GREETINGS
WELCOME TO THAI EDGE RESTAURANTS
Arguably the best Thai restaurant chain in the UK, Thai edge is offering a world class restaurant in a unique setting
which complements Thai culture within modern oriental design.
Our Head chef Jeensanthai Mit (Taiman) has created the menu at Thai Edge which is a marriage of centuries old Oriental
and European in?uences harmoniously combined with a unique taste, full of colour and vibrancy where the high of the
fresh ingredients is never disguised.
At Thai Edge, we aim to provide the very best in Thai cuisine in a special contemporary Oriental setting, providing the
most exciting and memorable dining experience outside of Asia
Thai cuisine is popular for its subtle blending of ?avours, utilising herbs and roots such as lemon grass, basil, coriander,
galangal, krachai, ginger, garlic and chillies.
THERE ARE FOUR DIFFERENT TRADITIONAL STYLES OF THAI COOKING, EACH PREPARED,
COOKED AND PRESENTED IN PERFECT HARMONY WITH THE SURROUNDINGS.
NORTHERN CUISINE is rich and mild, making good use of coconut milk
and green curry.
NORTH-EASTERN CUISINE is spicy. Dried chillies feature in the red curry,
an in?uence of both Laos and Cambodia.
CENTRAL CUISINE for those with a mild palate, concentrates on the use of coconut,
lemon and basil leaves (in?uenced by the Chinese).
SOUTHERN CUISINE the spiciest food of all, in?uenced by Malaysia and India.
Thai cuisine has no strict rules about eating, and there are no set courses as in the West. All the dishes are served at
the same time, allowing everyone around the table to choose from a variety of ?avours and textures. Dishes are not
eaten in any particular order. The dishes should be as varied as possible-mild with spicy, grilled with soupy and ?sh
accompanying meat. The rule of thumb is the more variety the better. The absolute minimum is a soup and two main
dishes – with rice of course.
Rice is the essential component of any meal, and because of the effort Thai farmers put into growing it, it is regarded
with respect, not to be wasted – every last grain to be eaten.
NOT ALL THAI FOOD IS SPICY OR HOT, HOWEVER, WE HAVE INDICATED USING A CHILL RATING,
WHERE NECESSARY, HOW SPICY YOUR DISH WILL BE.
= Very spicy, = Moderately spicy, = Mildly spicy
We can adjust the spiciness of your food to suit all palates. Please ask your waitress or waiter.
Please note that many Thai dishes are prepared with peanuts, or contain nut products.
VEGETARIANS
We have indicated with (V) those dishes suitable for vegetarians. Those dishes marked with (¥) can be adjusted by the
omission of one ingredient.
———————
Central Thai shared dishes[edit]Ho mok pla, fish curry pâtéPla sam rotThot man pla krai, served with fried basilYam pla duk fu
Chuchi pla kaphong – snapper in chuchi curry sauce (thick red curry sauce)
Kai phat khing – chicken stir-fried with sliced ginger.
Kaeng khiao wan – called “green curry” in English, it is a coconut curry made with fresh green chillies and flavoured with Thai basil, and chicken or fish meatballs. This dish can be one of the spiciest of Thai curries.
Ho mok pla – a pâté or soufflé of fish, spices, coconut milk and egg, steamed in a banana leaf cup and topped with thick coconut cream before serving.
Kaeng phanaeng – a mild creamy coconut curry with beef (Phanaeng nuea), chicken, or pork. It includes some roasted dried spices similar to Kaeng matsaman.
Kaeng phet (lit. ‘spicy curry’) – also known as red curry in English, it is a coconut curry made with copious amounts of dried red chillies in the curry paste.
Kaeng som (Thai: ??????) – a hot and sour soup/curry usually eaten together with rice
Kai phat met mamuang himmaphan – The Thai Chinese version of the Sichuan style chicken with cashews known as Kung Pao chicken, fried with whole dried chilies.
Miang kham – dried shrimp and other ingredients wrapped in cha plu leaves; often eaten as a snack or a starter.
Phak bung fai daeng – stir fried morning glory with yellow bean paste.
Phat khana mu krop – khana (gailan) stir fried with crispy pork.
Phat kaphrao – beef, pork, prawns or chicken stir fried with Thai holy basil, chillies and garlic; for instance kai phat kaphrao (Thai: ????????????), with minced chicken.
Phat phak ruam – stir fried combination of vegetables depending on availability and preference.
Phat phrik – usually beef stir fried with chilli, called Nuea phat phrik (Thai: ????????????).
Pla nueng manao – steamed fish with a spicy lime juice dressing.
Pla sam rot – literally “Three flavours fish”: deep fried fish with a sweet, tangy and spicy tamarind sauce.
Pu cha – a mixture of cooked crab meat, pork, garlic and pepper, deep fried inside the crab shells and served with a simple spicy sauce, such as Sri Rachaa sauce, sweet-hot garlic sauce, nam phrik phao (Thai: ??????????, roasted chilli paste), nam chim buai (Thai: ???????????, plum sauce), or in a red curry paste, with chopped green onions. It is sometimes also served as deep fried patties instead of being fried in the crab shell.
Suki – a Thai variant of the Chinese hot pot.
Thot man – deep fried fishcake made from knifefish (Thot man pla krai, Thai: ?????????????) or shrimp (Thot man kung, Thai: ??????????).
Tom chuet wun sen or Kaeng chuet wunsen – a clear soup with vegetables and wunsen (cellophane noodles made from mung bean).
Tom kha kai – hot spicy soup with coconut milk, galangal and chicken.
Tom yam – hot & sour soup with meat. With shrimp it is called Tom yam goong or Tom yam kung (Thai: ?????????), with seafood (typically shrimp, squid, fish) Tom yam thale (Thai: ?????????), with chicken Tom yam kai (Thai: ????????).
Yam – general name for many different kinds of sour Thai salads, such as those made with glass noodles (Yam wunsen, Thai: ??????????), with seafood (Yam thale, Thai: ??????), or grilled beef (Yam nuea Thai: ???????). The dressing of a “Yam” will normally consist of shallots, fish sauce, tomato, lime juice, sugar, chilies and Thai celery (khuenchai, Thai: ????????) or coriander.
Yam pla duk fu – crispy fried catfish with a spicy, sweet-and-sour, green mango salad.Desserts and sweet snacks[edit]Chaokuai at the Sunday evening walking street market in Chiang MaiKhao tom mat, sticky rice and banana
Most Thai meals finish with fresh fruit but sometimes a sweet snack will be served as a dessert.Chaokuai – grass jelly is often served with only shaved ice and brown sugar.
Kanom khrok – coconut-rice pancakes, one of the ancient Thai desserts
Khao tom mat – a traditional Thai dessert prepared from sticky rice, coconut milk, and banana.
Khanom bua loi – mashed taro root and pumpkin are mixed with rice flour into small balls, boiled and then served in coconut milk.
Khanom chan – multi-layers of pandanus-flavoured sticky rice flour mixed with coconut milk. It is the one of The 9 auspicious Thai desserts.
Khanom mo kaeng – a sweet baked pudding containing coconut milk, eggs, palm sugar and flour, sprinkled with sweet fried onions.
Khanom tan – palm flavoured mini cake with shredded coconut on top.
Khanom thuai talai – steamed sweet coconut jelly and cream.
Khao lam – A cake made from steamed rice mixed with beans or peas, grated coconut and coconut milk.
Khao niao mamuang – sticky rice cooked in sweetened thick coconut milk, served with slices of ripe mango.
Lot chong nam kathi – pandan flavoured rice flour noodles in coconut milk, similar to the Indonesian cendol.
Ruam mit – mixed ingredients, such as chestnuts covered in flour, jackfruit, lotus root, tapioca, and lot chong, in coconut milk.
Sarim – multi-colored mung bean flour noodles in sweetened coconut milk served with crushed ice.
Sangkhaya fak thong – egg and coconut custard served with pumpkin, similar to the coconut jam of Malaysia, Indonesia and the Philippines.
Tako – jasmine scented coconut pudding set in cups of fragrant pandanus leaf.
Mamuang-kuan – sweets made from preserved mango, often sold as flat wafers, or as a roll.
Thong yod – a sweet round egg ball one of the nine auspicious Thai desserts.
Drinks[edit]
Cha yen – Thai iced tea
Krating Daeng – an energy drink and the origin of Red Bull.
Oliang – a sweet Thai black ice coffee.
Satho – a traditional rice wine from the Isan region.
Other alcoholic beverages from Thailand include Mekhong whisky and Sang Som. Several brands of beer are brewed in Thailand, the two biggest brands being Singha and Chang.

Insects[edit]

A street stall selling fried insects
Certain insects are also eaten in Thailand, especially in Isan and in the North. Many markets in Thailand feature stalls which sell deep-fried grasshoppers, crickets (ching rit, Thai: ????????), bee larvae, silkworm (non mai, Thai: ???????), ant eggs (khai mot, Thai: ?????) and termites. The culinary creativity even extends to naming: one tasty larva, which is also known under the name “bamboo worm” (non mai phai, Thai: ??????????, Omphisa fuscidentalis),[35] is colloquially called “express train” (rot duan; Thai: ??????) due to its appearance.

Most of the insects taste fairly bland when deep-fried, somewhat like popcorn and prawns. But when deep-fried together with kaffir lime leaves, chilies and garlic, the insects become an excellent snack to go with a drink. In contrast to the bland taste of most of these insects, the maeng da or maelong da na (Thai: ????????, Lethocerus indicus) has been described as having a very penetrating taste, similar to that of a very ripe gorgonzola cheese. This giant water bug is famously used in a chili dip called nam phrik maengda. Some insects, such as ant eggs and silk worms, are also eaten boiled in a soup in Isan, or used in omelets in northern Thailand.

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