Fresh...Flavorful... Exotic and Healthy! These words come to mind when I think of Thai fare. It is a wonderful blend of exotic ingredients, making it one of the most delicious and healthiest cuisines in the world.

Beneficial Properties of Herbs & Spices Used in Thai Cooking

(Check out the last page of this menu on ‘Beneficial Properties of Herbs & Spices Used in Thai cooking’) One will find it to be a balance of sweet, salty, sour, bitter, and of course, spicy flavors - these flavors are what makes Thai cuisine so distinctive! (Here at Thai Orchid Room, we reserve the spice and only make it as hot as you like it!) In Thailand and Laos (both my heritage), food is such an integral part of the people’s culture. It represents hospitality, generosity, and longevity. The people are charming and hospitable, inviting you into their homes and offering food and drink as a gesture of welcome. When I look back on my childhood, Mom and Dad have always been that way. No matter who you were, they would invite you in and made sure you had enough to eat and drink. Mom and Dad always ensured the best ingredients were used, and thus took great pride in all the meals they prepared. They never compromised on quality. This standard, to not compromise on quality, is the basis of our restaurant: Source the best ingredients you can find, make delicious food, and combine it with great, personable service. All in a beautiful and welcoming atmosphere! Thank-you, Kop Koon Mak, for joining us at Thai Orchid Room. We are honored to be able to bring the food and culture of Thailand to Medicine Hat. Enjoy! On behalf of all our Staff,

Please inquire about Thai Orchid Room’s customized catering for your next special event! Banquets and take-out also available!

FOR STARTERS

Keo’s Spring Rolls (Paw Pia Tawt) (4 pc). . . . . . . . . . . . . . . . . . . . . . 7.95 These homemade spring rolls have our signature on them! Egg and flour wrappings stuffed with carrot, onion, tarro root (asian potato), silver noodle, pork and Thai spices, deep-fried until golden, served with our own sweet and sour sauce

Coconut Shrimp (8 pc).. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13.95 Large prawns lightly breaded with rice flour and shredded coconut flakes, deep-fried until golden, served with mango chili sauce.

Chicken Sa-Tay  (4 pc). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.95

New Zealand mussels on the half-shell, sauteed in a spicy garlic and black bean sauce with fresh Thai basil.

SOUPS &

SALADS

Four skewers of marinated meat grilled and served with peanut sauce.

Summer Rolls (3 pc).. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.95

These rolls are absolutely delicious! Rice paper wrapped with vermicelli noodle, fresh herbs, lettuce, beansprout, tiger prawn and sliced chicken breast. Served with our tangy chili lime dipping sauce.

Mussels with Spicy Black Bean Sauce (10 pc) .. . 12.95

Clams Pad Phet (1 pound) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14.95 Manila clams sauteed with spicy curry paste, garlic and fresh Thai basil.   Combination Appetizer Platter.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19.75 4 Chicken Sa-tay, 3 Spring Rolls, 2 Summer Rolls

VFOR EGETARIAN

ESNTREE TARTERS

REGIONAL SOUPSTHAI &

URRIES SCALADS F VRESH EGETARIAN S &G

Papaya Salad (Som Tum) .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14.75 This dish, of shredded green papaya, captures the essential flavours of Thailand: chilli hot (or not), redolent with garlic and fish sauce and sour with lime juice. Mixed with shredded carrot, tomato and topped with roasted peanuts (on side), it is every bit the essence of Thailand.

Phuket Fisherman Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.75 Consists of prawn, scallop, calamari, clams, and P.E.I. mussels, in a rich and flavorful hot and sour broth simmered with lime leaves, galanga herb and lemongrass!

FRY ETIR NTREE

Grilled Beef or Chicken Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.75

(Laab Nuea or Gai Naam Toke) Sliced grilled beef tossed with red onion, tomato, cucumber, bean sprout, cilantro, mint, nampla (fish sauce) and fresh lime juice. Delicious!

Hot and Sour (Tom Yum)

RILL

Tomato, lemongrass, lime leaves and mushrooms in a fragrant hot and sour broth. Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.50 or Prawn Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.95

Chicken Coconut Milk Soup (Tom Kha Gai) .. . . . . . . . . . 9.95 An aromatic blend of coconut milk, chicken, lemongrass, galangal, lime leaves, onion, mushroom and tomato.

OFF THE REGIONAL THAI

GCURRIES RILL

Orchid Seafood Salad  .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.95 Breaded calamari and prawn, deep-fried, tossed with red onion, herbs, romaine lettuce and bean sprouts, in a sweet and spicy chili sauce along with fresh mango. (This salad can also be made with chicken, instead of seafood. Please request with your server.) .

Won Ton Soup.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.50

A clear, flavorful soup broth with green onions and shanghai bokchoy along with chicken and shrimp stuffed wontons. 

SRESH EAFOOD F SSPECIALTIES &G Medium

Hot

TIR FRY

Authentic

RILL

Not all ingredients are listed. Each dish is made from scratch so please notify your server of any allergies or food preferences so we can adjust your meal. 15% gratuity will be added to the final bill for groups of 8 or more.

RICE &

VEGETARIAN

ENTREE

Most of our Entrees will consist of our fresh vegetables (carrot, onion, mushroom, zucchini, snow pea, broccoli, red bell pepper, baby corn and bamboo shoots) along with fried tofu. All Entrees served with Jasmine Rice except for noodle dishes.

FOR THAI REGIONAL

SCTARTERS URRIES OUPS & S F RESH SALADS

Fried Tofu Appetizer (5 pc) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.50

Firm tofu deep-fried and served with sweet ‘n’ sour sauce.

Veggie Summer Rolls Appetizer (3 pc) . . . . . . . . . . . . . . . . . . . . 7.95

Cashew Tofu .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.95

Fresh vegetables, roasted cashews and fried tofu stir fried in a blend of oyster and soya based sauce.

Tofu Pad Phet .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.50

Julienned vegetables, vermicelli noodles and herbs wrapped in rice paper with cilantro and mint. Served with our chili lime dipping sauce.

Fried tofu stir-fried with spicy chili paste, select vegetables and fresh Thai basil.

Curry-Ginger Vegetables .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.95 Fresh market vegetables wok-stirred with our special curryginger sauce and tofu.

Asparagus with Black Bean & Garlic .. . . . . . . . . . . . . . . . . . 15.50 Fresh Asparagus wok-stirred with garlic in a sweet and spicy oyster sauce and black bean paste.

STIR-FRY & GRILL

Choice of Yellow, Red, or Green Vegetable Curry .15.95 Fresh vegetables, tofu and potato simmered in coconut milk made with Thai curry paste.

Veggie Pad Thai Noodles .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.50 Traditional stir-fried rice noodles with onion, egg, beansprout, tofu and fresh vegetables.

Tofu Peanut Curry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.95 Fried bean curds in peanut curry sauce; served on a bed of fresh spinach along with mixed vegetables.

Veggie Laad Nar Noodles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.50 Noodle bowl with pan-fried wide rice noodles, a blend of oyster and soya, making it thick and saucy. Topped with fresh vegetables and tofu.

VEGETARIAN OFF THE

EG NTREE RILL

REGIONAL THAI S EAFOOD CURRIES

SPECIALTIES

Consists of fresh vegetables (the yellow and green curries also contain potato) and your choice of Beef, Chicken, or Pork tenders, Prawns (add 2.00), Seafood (prawns, calamari, clams, P.E.I. mussels and scallops, add 3.00) Served with jasmine rice.  Please note: Curries start off at a medium spice!. Curries (starting at). . . . . . . . . . . . . . . . . . . . . . . . 16.95

F RESH R ICE & S &G NOODLES

Yellow (Gaeng Leung) - made with pure India Curry Powder and rich coconut milk, this curry is sweet and very flavorful!

TIR FRY

Green (Gaeng Kiaw Wan) - consisting of the flavorful cilantro and super-healthy spinach, rich coconut milk,Thai basil and lime leaves, this is also a delicious curry you must try! .

Peanut (Pa-nang) - definitely a bestseller as well, this curry

RILL

is similar to the red, but with smooth peanut butter added.  Served with vegetables as well as over power-packed spinach! .

Matsaman - Chunky tender beef, carrot, onion, potato and

peanuts gives this dish its distinctive taste.  Delicious! (Unable to substitute meat).

OFF THE ON THE

Red (Gaeng Phet) - one of the more popular curries, it consists

GSRILL IDE

of paprika and Thai herbs, basil, and rich coconut milk. .

Medium

Hot

Note: add cashews to any dish 1.50

Authentic

SEAFOOD

Not all ingredients are listed. Each dish is made from scratch so please notify your server of any allergies or food preferences so we can adjust your meal. 15% gratuity will be added to the final bill for groups of 8 or more.

SPECIALTIES

REGIONAL THAI

F RESH S CURRIES &G F RESH OFF THE S &G TIR FRY

RILL

We’ve added a different element to this part of our menu...You choose the meat or seafood, and which stir-fry sauce you would like your dish prepared in.  All stir-fried with select fresh vegetables. Served with jasmine rice.

GRILL

Create Your Own. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.95

Lemongrass Chicken. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.95 Breaded chicken stir-fried with  fresh garlic, kohlrabi (when available), broccoli and cherry tomato in a sweet lemongrass sauce. .

Choose your sauce: . • Ginger Sauce (Pad King) fresh sliced ginger, oyster, and soya sauce . • Thai Basil Sauce (Pad KraPow) oyster, soya, sweet Thai basil . • Cashew Sauce (Pad Himmapan) oyster, soya, and roasted cashew nuts . • Black Bean & Garlic Sauce (Pad Tooa DinDum) black bean with red chilli paste. . • Curry-Ginger Sauce (Pad Kari King) yellow Curry and sweet soya sauce

Thai B.B.Q. Chicken .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.95

TIR FRY

Choice of Beef, Chicken, Pork tenders, Prawns (add 2.00) or Seafood Combo (prawns, calamari, P.E.I. mussels, clams, scallops, add 3.00)

RILL

Chicken Breasts marinated in coconut milk and Thai spices; served with spring mix salad along with house dressing and side of sweet and sour sauce.

OFF THE SEAFOOD

G RILL SPECIALTIES

Thai B.B.Q. Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.95

Marinated Pork with Thai spices; served with spring mix salad along with house dressing and side of sweet and sour sauce..

SREAFOOD ICE & S PECIALTIES NOODLES THE RONICE & N SOODLES IDE

• Pad Phet (spicy chili paste) with garlic and basil

Traditional Pad Thai . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.95

Divine Rice Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14.95

Sliced chicken breast, shrimp, onion, egg, stir-fried with rice noodles and bean sprouts, using tamarind and oyster sauce as its base.  (Add fresh veggies to this dish, 1.50)

Classic Thai-style fried rice with onion, tomato and egg. Topped with green onions.

Laad Nar Noodles .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.95 Wide rice noodles stir-fried with vegetables in a sweet oyster/ soya flavored sauce.  Choice of chicken, beef or pork tenders. (Prawns, add 2.00).

Classic Thai-style fried rice with onion, tomato and egg. Topped with green onions.

ON THE

SIDE

Drunken Noodles .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.95 Wide rice noodles pan-fried with light oyster and soya sauce, fresh vegetables and Thai basil. Choice of chicken, beef or pork tenders. (Pawns add 2.00)

Medium

Hot

Divine Rice Prawns .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.95

Special Mixed Fried Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.95 Fried rice mixed with egg, onion, prawns, pork and chicken. Topped with green onions.

Authentic

Not all ingredients are listed. Each dish is made from scratch so please notify your server of any allergies or food preferences so we can adjust your meal. 15% gratuity will be added to the final bill for groups of 8 or more.

OFF THE

GSRILL EAFOOD SPECIALTIES SEAFOOD SPECIALTIES

We offer a variety of delicious seafood to tempt your palate!  A must-try for all seafood lovers!  Served with jasmine rice.

RICE & NOODLES RICE & NOODLES ON THE

7 oz Lobster Tail Shoo-Chee .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25.95

Salmon Shoo-Chee .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22.95

Poached lobster tail sauteed in a spicy chili curry sauce with lime leaves, asparagus, select vegetables, coconut milk and spring mix salad with house dressing. .

7 oz Pan-fried salmon fillet, topped with our spicy chili curry sauce with lime leaves, asparagus, red bell peppers and coconut milk.

Red Curry Halibut . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23.95 6 oz halibut fillet poached, topped with our red curry coconut milk sauteed with fresh asparagus, red bell peppers, roasted cashews, along with banana, mango and pineapple.

Grilled Prawns.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18.95 4 skewers of grilled prawns and fresh vegetables, brushed with a tangy oyster sauce. Served with spring mix salad along with house dressing and side of sweet and sour sauce.

SIDE ON THE SIDE

All entrees, except Noodle & Rice dishes, are served with Jasmine Rice. You may substitute for coconut rice, brown rice, sticky rice, or noodles for 1.50.

Peanut Sauce

Small 0.75

Jasmine Rice

Small 2.00

Medium 3.95. . . . . Large 6.95

Coconut Rice Small 3.00

Medium 5.95. . . . . Large 9.95

Brown Rice

Small 3.00

Medium 5.95. . . . . Large 9.95

Sticky Rice

Small 3.00

Medium 5.95

Kids Menu For our guests 12 years and under

Chicken Fingers with French Fries (or sub rice). . . . 6.99

Served with ketchup and plum sauce.

Noodle Stir-fry with Chicken and Veggies.. . . . . . . . . . . . . . . . . . . . 6.99 Rice Stir-fry with Chicken and Veggies.. . . . . . . . . . . . . . . . . . . . . . . . . . 6.99

Medium

Hot

Children’s Appy Plate.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.95 Consists of 2 pc Chicken Sa-tay and 2 pc Spring Roll with small Sticky Rice Side of Steamed Veggies.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.00

Authentic

Not all ingredients are listed. Each dish is made from scratch so please notify your server of any allergies or food preferences so we can adjust your meal. 15% gratuity will be added to the final bill for groups of 8 or more.

Exotic and Healthy! Beneficial Properties of Herbs & Spices Used in Thai Cooking • Cumin - Considered an effective remedy for indigestion. Taken to relieve gas, diarrhea and cramps. • Garlic - Used in medicine and food since the time of the Egyptian Pharaohs. Fights hardening of arteries through its proven ability to lower cholesterol. It also has proven antibiotic properties and mild anticlotting effect on blood. • Ginger - Helps relieve many conditions including: motion sickness, digestive complaints, arthritis, high cholesterol and blood clots. • Lemongrass - Therapeutic properties include diuretic, anti-flatulence and anti-flu. Antibacterial properties are contained in the essential oil of lemongrass. • Mint - Considered by many to be a remedy for indigestion and gas. • Shallot - A miniature member of the allium family (onions), they contain high levels of Vitamin A. Just one teaspoon contains 600 IU of Vitamin A. This essential nutrient helps keep your immune system strong and protects against vision problems such as cataracts. • Onion - Scientists suspect onions prevent cancer not only by putting breaks on the development of dangerous tumors, but also by stomping out harmful bacteria that may cause the start of stomach cancer. • Sweet Basil - Used extensively in aroma therapy for ailments such as stress, migraine, colds and hay fever. It has anti-spasmodic, appetizing and carminative properties. Quite effective for tension headaches, exhaustion and digestive upsets such as stomach cramps, constipation and diarrhea. • Tumeric - A spice very rich in antioxidants, including a compound called curcumin. In studies, curcumin has shown to reduce the risk of colon cancer. Other research suggests it may help prevent skin cancer. It has also been used for indigestion, gas, bloating, stomach pain and bladder inflammation. Lastly, the famous Capsicum, or better known as the Chilli Pepper. The plant produces a naturally powerful alkaloid compound, capsaicin, and is an indispensible ingredient in many countries’ cuisines (Thailand is known for its “knock-you-off-your-feet” spicy hot food, and if you’ve ever visited the country, this is the norm.) These peppers are rich in Vitamin C, which is an anti-oxidant used by the body to soak up free radicals. Chilli peppers can be “addictive”, but not in a negative sense. The warming, burning sensation we get from chillies stimulates the release of endorphins - natural painkillers that also create. a sense of well being. *lf you’ve ever eaten something too spicy and cannot stand the fire in your mouth, have a glass of cool milk, some yogurt, or a piece of bread with a thick layer of butter. The fats and oils in these foods will quickly absorb the fire. (Never water, as it may intensify the burn by moving the capsaicinoids around the mouth!) Another trick, passed down from my Mom, and works just as well: Put some salt on your fingers and place onto tongue. When you taste the saltiness, the fire in your mouth will dissipate. This trick also works if you accidentally get peppers in your eyes. . Follow the same procedure by putting salt on your tongue!