Malai Kitchen (Fort Worth)

a thai classic – wok-seared shrimp, farm fresh egg and local tofu tossed with rice noodles in a tangy tamarind sauce and finished with crushed peanuts also has carrots, green onions, and bean sprouts

wok-seared fresh flat jasmine rice noodles in a spicy soy, with beef tenderloin and thai basil tossed with tomatoes, onion, bell peppers, thai chilies. served over chopped lettuce

seasoned fried rice with pineapple, peanuts and cilantro cooked with farm fresh egg, green onions, carrots, bean sprouts, tomatoes, in a garlic-turmeric sauce

diced fresh mango and sticky rice piled with a chili-rubbed rice crispy served in pandan infused coconut cream

3 fresh rice paper salad rolls with lemongrass broth-poached shrimp, rice noodles, mint and cilantro wrapped with pickled bean sprouts, carrots, lettuce, green onions. served with nuoc mam and peanut sauce

Shrimp Pad Thai Iron Pot Green Curry Chicken Fried imperial Rolls (Cha Goi)

Pineapple Fried Rice Drunken Noodles (Pad Kee Mow) Thai Chicken Wings

Green papaya Salad Vietnamese Barbeque Pork Ribs Chaing Mai Noodles with Shrimp (Kao Soi)

Wok-seared fresh flat jasmine rice noodles in a spicy soy, with beef tenderloin and thai basil tossed with tomatoes, onion, bell peppers, thai chilies. served over chopped lettuce. Served with choice of To Share.

A thai classic – wok-seared shrimp, farm fresh egg and local tofu tossed with rice noodles in a tangy tamarind sauce and finished with crushed peanuts also has carrots, green onions, and bean sprouts. Served with choice of To Share.

Cellophane noodles wok cooked with chicken, cherry tomatoes, and hydroponic bean sprouts in a light garlic sauce also has egg, carrots, green onions, cilantro, bell peppers and Red Boat. Served with choice of To Share.

Seasoned fried rice with pineapple, peanuts and cilantro cooked with farm fresh egg, green onions, carrots, bean sprouts, tomatoes, in a garlic-turmeric sauce. Served with choice of Soups and Salads.

Scratch made yellow curry with chicken, pineapple, potatoes and cherry tomatoes with brown rice on the side comes with bell peppers, carrots, onion, and thai basil. Served with choice of Soups and Salads.

a tasting of the 4 most common “to-share” items, intended for 2 people Vietnamese Meatballs, Imperial rolls, Chicken Satay, Ahi Tuna Spring Roll

4 fried rice paper rolls filled with ground pork, diced shrimp, and fresh herbs mix is seasoned with onion, garlic, carrots, jicama, red jalapeno and cellophane noodles. served with sesame soy sauce

3 fresh rice paper salad rolls with lightly seared sushi grade ahi tuna, rice noodles, mint and cilantro wrapped with pickled bean sprouts, carrots, lettuce, green onions. served with nuoc mam and peanut sauce

japanese medium-spiced peppers that are lightly tempura battered and fried sprinkled with lemon zest and himalayan pink salt. served with sweet chili dipping sauce

4 jumbo whole wings, fried then wok seared in our lemongrass-chili glaze has Red Boat, rice vinegar, garlic, and sesame seeds

4 indian pastries, filled with spiced beef, wrapped in wonton paper and fried beef cooked with garlic, ginger, onion, mint and chilies. Served with tamarind chutney and cilantro yogurt sauce

4 “bun cha style” pork patties, chargrilled, and served with bibb lettuce, Vietnamese herbs, and nuoc mam meatballs have minced pork, shallots, scallions, black pepper, curry powder, Red Boat, and honey

Prince Edward Island mussels steamed in a thai coconut broth with grilled banh mi bread broth has white wine, butter, sliced red jalapenos, tomatoes, lemongrass, garlic, thai chili, thai basil

3 marinated sliced chicken breast skewers, grilled over open flame marinated in paste of garlic, coconut milk, turmeric, Red Boat, 5-spice, and soy. served with peanut sauce and chili-shallot relish

4 indian pastries, filled with a spiced potato mixture, trapped in wonton paper and fried made with potatoes cooked wit peas, carrots, corn. onions, garlic, ginger, and chilies. Served with tamarind chutney and cilantro yogurt sauce

3 crispy wonton shells stuffed with wok seared pulled pork, topped with pickled bean sprouts with sriracha aioli, sliced jalapenos, chopped thai basil, mint and cilantro

4 indian pastries, filled with a spiced potato mixture, wrapped in wonton paper and fried potatoes cooked with peas, carrots, corn, onions, garlic, ginger, and chilies. Served with tamarind chutney and cilantro yogurt sauce

3 fresh rice paper salad rolls with lemongrass broth-poached shrimp, rice noodles, mint and cilantro wrapped with pickled bean sprouts, carrots, lettuce, green onions. served with nuoc mam and peanut sauce

steamed and tossed in a spicy seasoning blend served with blistered red jalapeno

jumbo lump crab sautéed with fresh coconut milk and served with shrimp chips dip has egg, green onion, cilantro, sliced green beans, chilies, and yellow curry powder

rich coconut milk broth with chicken, shiitake mushrooms and cherry tomatoes broth infused with galangal, lemongrass, kaffir lime leaves, green onions, and cilantro

hot and sour lemongrass broth with butterflied shrimp and enoki and beech mushrooms also has bell pepper, green onions, and mint. served with jasmine rice

hearty tomato and pineapple broth filled with crushed peanuts, fresh local tofu, spinach and rice noodles also has beech mushrooms, tomato, pineapple, green onions, and soy

savory soup with a 12 hour simmered beef bone broth, thinly shaven beef tenderloin, fresh rice noodles, topped with hydroponic bean sprouts and green onions served with a plate of fresh herbs, hoisen, lime, jalapenos and a chinese breadstick for dipping

savory soup with a light chicken broth, pulled chicken breast, fresh rice noodles, topped with hydroponic bean sprouts and green onions served with a plate of fresh herbs, hoisen, lime, jalapenos and a chinese breadstick for dipping

traditional “slaw-like” salad made from muddled green papaya, chilies, herbs, peanuts, and candied bacon muddled with shredded carrots, tomato, green beans, bell pepper, mint, cilantro, thai basil, and ripe mango, in a Red Boat tamarind vinaigrette. *cannot be made without dressing

flavorful salad with lots of texture from 5 types of burmese nuts and crispy carrots, tossed in a fermented green tea dressing salad also has napa cabbage, bibb lettuce, tomatoes, cilantro, dried shrimp, pureed tea leaves, ginger, garlic, and Red Boat

green side-salad with cucumber ribbons, mixed greens, and ginger tossed with bell peppers, shallots, cilantro, white pepper, vinegar and lime

freshly diced sushi grade ahi tuna served thai “larb style” with sliced avocado and wonton chips tuna tossed with rice powder, kaffir lime, chilies, shallots, lemongrass, cilantro, mint, thai basil, green onion, cucumber, Red Boat, and lime

chilled rice noodle salad loaded with veggies and topped with wok seared chicken, crushed peanuts and a crispy imperial roll veggies include bibb lettuce, chopped herbs, cucumber, bean sprouts, carrots, red bell pepper, tomato, and shallots. drizzled with nuoc mam dressing

chilled rice noodle salad loaded with veggies and topped with 3 grilled pork meatballs, crushed peanuts, and a crispy imperial roll veggies include bibb lettuce, chopped herbs, cucumber, bean sprouts, carrots, red bell pepper, tomato and shallots. drizzled with nuoc mam dressing

chilled rice noodle salad loaded with veggies and topped with crispy fried local tofu and crushed peanuts veggies include bibb lettuce, chopped herbs, cucumber, bean sprouts, carrots, red bell pepper, tomato and shallots. drizzled with nuoc mam dressing. can be made with a vegetarian dressing upon request.

green leafy salad with wok-seared shrimp, diced avocado, banh mi croutons, tossed in a creamy buttermilk coconut dressing has sliced cucumbers, tomatoes, toasted coconut, and cracked white pepper

a thai classic – wok-seared shrimp, farm fresh egg and local tofu tossed with rice noodles in a tangy tamarind sauce and finished with crushed peanuts also has carrots, green onions, and bean sprouts

cellophane noodles wok cooked with chicken, cherry tomatoes, and hydroponic bean sprouts in a light garlic sauce also has egg, carrots, green onions, cilantro, bell peppers and Red Boat

wok-fried rice noodles mixed with chicken, shrimp, farm fresh egg and local tofu tossed with tomatoes, cucumbers, tofu, cilantro and dried chilies with tamarind soy over chopped lettuce

wok-seared fresh flat jasmine rice noodles in a spicy soy, with beef tenderloin and thai basil tossed with tomatoes, onion, bell peppers, thai chilies. served over chopped lettuce

wok-seared fresh flat jasmine rice noodles in a sweet soy, with chicken, farm fresh egg, and broccoli tossed with tomatoes, onion, garlic, and bean sprouts. Served over chopped lettuce

stir-fried chicken breast and bell peppers in garlic soy, served on a bed of seasoned jasmine rice comes with tomatoes, thai basil, and onions

seasoned fried rice with pineapple, peanuts and cilantro cooked with farm fresh egg, green onions, carrots, bean sprouts, tomatoes, in a garlic-turmeric sauce

classic fried rice loaded with vegetables, thai basil and soy cooked with farm fresh egg, green onions, carrots, bean sprouts, tomatoes, bell pepper, broccoli, and shiitake mushrooms

stir-fried chicken breast with ginger and cherry tomatoes in a lemongrass caramel sauce, served alongside seasoned jasmine rice and topped with pickled bean sprouts cooked with carrots, green onions, and cilantro

stir-fried beef tenderloin with ginger and cherry tomatoes in a lemongrass caramel sauce, served alongside seasoned jasmine rice and topped with pickled bean sprouts cooked with carrots, green onions, and cilantro

seasoned minced pork with thai basil, served on a bed of seasoned jasmine rice and topped with a farm fresh over-easy egg cooked with carrots, tomatoes, onion, cilantro and thai chilies

soup-like red curry made without coconut milk, served in an iron pot with shrimp, rice noodles, and siamese watercress made with a scratch red curry paste, red boat, lime juice, shiitake mushrooms, and bell peppers

scratch made yellow curry with chicken, pineapple, potatoes and cherry tomatoes with brown rice on the side comes with bell peppers, carrots, onion, and thai basil

scratch made green curry stew with chicken, thai eggplant, crispy carrots, also has bell peppers, carrots, onion, and thai basil

chopped beef tenderloin, lemongrass, kaffir lime leaves and peanuts cooked in our scratch panang curry, also has bell peppers, apple eggplant, onions, and potatoes

ginger-coriander based light coconut curry sautéed with shrimp, served over fresh egg noodles, topped with crispy egg noodles comes with bok choy, broccoli, green onion, cilantro and chili oil

10 oz filet, pan-roasted with peanuts and drizzled with lemon-tomato coconut sauce served with green curry rice and citrus street salad

slow braised Australian foreshank smothered in our peanut-tamarind massaman curry sauce. served with jasmine rice and a soft boiled egg also has thai eggplant, potato, carrots, onion, ginger, and thai basil

3 hand-harvested day boat scallops served over our signature pad thai, pad thai contains seared rice noodles, peanuts, local tofu, egg, carrots, bean sprouts in a spicy tamarind sauce

grilled half rack, with ginger soy glaze served over green curry rice noodles topped with green papaya slaw and toasted sesames

7oz filet, poached in a garlic-lemongrass white wine broth with baby bok choy and rice noodles served with cherry tomatoes, minced herbs, and lime juice

Wok fried with head and tail on, tamarind soy moon sauce, cucumber salad, and jasmine rice.

oven roasted Icelandic cod, smothered in our scratch red curry sauce over wok seared vegetables and seasoned jasmine rice vegetables include bell peppers, bok choy, broccoli, carrots, onion, and thai basil

pan-roasted 7-oz filet with garlic-shallot rub, wok-seared vegetables and sweet soy glaze vegetables include broccoli, bok choy, carrots, bell peppers and onions and served with brown rice.

vegetable medley lightly seared in garlic soy vegetables include broccoli, baby bok choy, carrots, onion, and bell peppers

side portion of basic fried rice with egg, carrots, green onion and light soy *no modifications please

flaky-buttery flat bread, great for dipping made with flour, coconut oil, and butter

puffed chips made from ground shrimp and tapioca flour seasoned with chili, garlic, coriander, and salt

diced fresh mango and sticky rice piled with a chili-rubbed rice crispy served in pandan infused coconut cream

white chocolate and banana custard topped with caramelized banana, whipped cream, and dark chocolate shards with roasted peanuts and sea salt

scratch pie layered with a coconut macaroon crust, coconut custard, and fresh meringue. served over tamarind-caramel and topped with house-made coconut gelato and sliced mango

12 oz Can

10 oz Bottle

12 Oz Glass Bottle

28 Oz Glass Bottle