BKK Thai Takeaway — Full Menu

A clear, refreshing broth featuring tomatoes and mushrooms, infused with fresh lemongrass, galangal, chillies and kaffir lime leaves, finished with spring onions and coriander.

Guide recipe — Tom Yum Goong · how this dish is typically made

A rich, vibrant broth featuring tomatoes and mushrooms, infused with fresh lemongrass, chilli paste, galangal and kaffir lime leaves, finished with a dash of evaporated milk and fresh spring onions and coriander.

Guide recipe — Tom Yum Goong · how this dish is typically made

A luscious, coconut-based broth simmered with fresh lemongrass, galangal and kaffir lime, with mushrooms and tomatoes for a silky finish, elevated with fresh and dried chillies, spring onions and coriander.

A fiery clear soup with prawns, squid and mussels, elevated with fresh holy basil and crispy dried chillies, topped with spring onions and coriander.

With sweet chilli dip.

Guide recipe — Khao Kriab Gung · how this dish is typically made

Homemade lightly peppered pork meatball skewers, dipped in sauce. Choose your sauce: spicy or non-spicy coriander & sweet basil.

With sweet cucumber relish and crushed peanuts.

Guide recipe — Thai Fish Cakes · how this dish is typically made

With peanut dip.

Guide recipe — Chicken Satay · how this dish is typically made

Chef's special — choose sticky sauce, salt 'n' pepper, or garlic, ginger & coriander.

Chef's special — choose sticky sauce, salt 'n' pepper, or garlic, ginger & coriander.

Choose: vegetable spring rolls £6.50, duck spring rolls £7.00, or prawn rolls £6.95.

Guide recipe — Kuay Tiew Lui Suan · how this dish is typically made

With sweet chilli dip.

With spicy seafood dip.

A mixed combination of Chef's Special sauce spare ribs, prawn and chicken toasts, vegetable spring rolls and chicken satay.

Fresh and zesty Thai salad tossed with lime juice, roasted rice powder, chilli and fresh herbs. Choose: minced chicken, minced pork or grilled pork £9.95, minced beef £10.50, minced duck £12.50.

Guide recipe — Laab · how this dish is typically made

Grilled meat tossed with lime juice, roasted rice powder, chilli and fresh herbs. Choose grilled pork £9.95 or grilled beef £10.50.

Guide recipe — Nam Tok · how this dish is typically made

Fresh and zesty Thai salad tossed with lime juice, chilli, lemongrass, kaffir lime leaves, shallot, chilli paste and fresh herbs. Choose beef £10.50, or prawn / glass noodle with minced pork & prawn £11.50.

Fresh and zesty Thai salad tossed with lime juice, celery and fresh chilli. Choose grilled pork £9.95, grilled beef £10.50 or seafood £11.50.

Shredded green papaya tossed with lime juice, palm sugar, fish sauce, tomatoes, peanuts and chilli. Add grilled chicken +£5.00.

Guide recipe — Som Tum Thai · how this dish is typically made

A Thai holy basil stir-fry with chilli and garlic, bold and aromatic. (Not available for minced meats.)

Guide recipe — Pad Krapow · how this dish is typically made

A bold Thai herb stir-fry infused with fingerroot, fresh green peppercorns, fine beans, kaffir lime leaves and chilli. (Not available for minced meats.)

Spicy Thai sweet basil stir-fry with red chillies, bamboo shoots and flowing heat. (Not available for minced meats.)

Thai chilli paste stir-fry with carrot, mushroom, sweet basil leaves, turmeric powder, onion, spring onion, broccoli and peppers. (Not available for minced meats.)

Guide recipe — Pad Phet · how this dish is typically made

Ginger stir-fry with black wood ear mushrooms, spring onion, onion, carrot and red chillies.

Stir-fry with garlic, white pepper and coriander roots, topped with crispy garlic. (Not available for minced meats.)

Guide recipe — Pad Kratiem Prik Thai · how this dish is typically made

A savoury oyster sauce stir-fry with mushrooms, spring onion, onion, fresh baby corn, carrot and broccoli.

A cheerful stir-fry where cucumber, tomato, bell peppers, spring onion, onion, carrot and pineapple come together in perfect harmony.

Green curry with peppers, aubergine, bamboo shoot and sweet basil.

Guide recipe — Thai Green Curry · how this dish is typically made

Red curry with peppers, aubergine, bamboo shoot and sweet basil.

Guide recipe — Red Curry · how this dish is typically made

A broth-based jungle curry cooked with fingerroot, kaffir lime leaves, chillies, bamboo shoots, roasted rice powder, courgette, aubergine, green peppercorns, fine bean, baby corn and Thai holy basil.

Guide recipe — Gaeng Pa · how this dish is typically made

A distinctive Paneng curry, rich and thick rather than saucy, finished with sliced chillies, sweet basil leaves and fragrant kaffir lime leaves.

Guide recipe — Panang Curry · how this dish is typically made

A luxurious Massaman curry with peanut, potato, carrot and onion, delicately scented with star anise and cinnamon sticks, topped with fried shallots.

Guide recipe — Massaman Curry · how this dish is typically made

A mild curry with potato, carrot, onion, turmeric powder and curry powder, topped with fried shallots.

Guide recipe — Yellow Curry · how this dish is typically made

Golden crispy duck glazed in a rich tamarind sauce, with a perfect balance of sweet and tangy notes, topped with crispy shallot and cashew nuts. Rice not included.

Guide recipe — Crispy Aromatic Duck · how this dish is typically made

Northern Thai coconut curry noodle soup with chicken thigh and egg noodles in a rich, aromatic curry broth, sprinkled with crispy noodles, crispy chilli and fried shallots, served with pickled mustard greens, shallots, lime and coriander.

Grilled chicken glazed in a rich tamarind sauce, with a perfect balance of sweet and tangy notes, topped with crispy shallot and cashew nuts. Rice not included.

Guide recipe — Gai Yang · how this dish is typically made

Lightly battered chicken stir-fried with onions, fresh baby corn, mushroom, peppers, spring onions and roasted cashew nuts, finished with a savoury sauce and lightly sprinkled with crispy fried chilli. Rice not included.

Guide recipe — Cashew Chicken · how this dish is typically made

Wide rice noodles in Yentafo sauce with squid, pork, prawn, fish balls, white fungus mushrooms, water spinach and beansprouts, finished with a gentle hint of chilli and topped with fried garlic, coriander and spring onions. (The broth is packed separately for best quality.)

Guide recipe — Yen Ta Fo · how this dish is typically made

Thin rice noodles in tom yum broth with ground peanuts, minced pork, sliced pork, fish balls, homemade pork meatballs, beansprouts, chilli and lime, finished with fried garlic, coriander and spring onions. (The broth is packed separately for best quality.)

Guide recipe — Tom Yum Goong · how this dish is typically made

Fresh egg noodles served with sliced char siu pork and pork wontons, drizzled with a lightly sweet honey and spice char siu sauce, finished with aromatic fried garlic, coriander and spring onion. (The broth is packed separately for best quality.)

Vermicelli in beef broth with braised beef and beef tendon, beansprouts, celery and Thai sweet basil, topped with fried garlic and spring onions; chilli vinegar packed separately on the side. (The broth is packed separately for best quality.)

Duck in a fragrant red curry balanced with lychee, tomato, grapes and pineapple, finished with Thai holy basil for a sweet and spicy harmony. Rice not included.

Guide recipe — Kaeng Phed Pet Yang · how this dish is typically made

Water spinach with fresh chillies, garlic, yellow bean paste and oyster sauce. Rice not included.

Guide recipe — Pad Pak Bung Fai Daeng · how this dish is typically made

Thai green papaya salad tossed with fermented fish sauce and salted crab, mixed with fresh chillies, fine bean, lime juice and tomatoes.

Guide recipe — Som Tum Thai · how this dish is typically made

Crispy seabass fillet topped with mango salad, tossed with fresh chillies, coriander, carrot, lime juice, shallots, spring onions and fish sauce for a bold sweet, sour and spicy kick. Crispy seabass packed separately to maintain crispiness; rice not included.

Crispy seabass fillet topped with finely diced aromatic herbs — shallots, ginger, lemongrass, garlic, galangal, fresh chillies, crunchy peanuts and lime — for a fragrant, zesty and spicy finish.

Steamed seabass with lime, fresh chillies, garlic, pickled garlic and coriander.

Guide recipe — Nam Manao · how this dish is typically made

Steamed seabass fillet with fragrant ginger, light soy sauce, coriander, celery and sliced chillies for a clean, aromatic finish. (Can be made gluten free upon request.)

Fried seabass fillet topped with a chilli, garlic and sweet basil sauce.

Fried seabass fillet tossed in a vibrant sweet, sour and savoury sauce, stir-fried with diced onions, peppers, pineapple, tomatoes and spring onions.

Guide recipe — Pla Sam Rod · how this dish is typically made

Fried seabass fillet tossed with a Thai herb stir-fry infused with aromatic fingerroot, fresh green peppercorns, fine beans, kaffir lime leaves and chilli. (Can be made gluten free upon request.)

Singapore vermicelli stir-fry with chicken, prawn, tofu, beansprouts and garlic chives.

Singapore vermicelli stir-fry with prawn, tofu, beansprouts and garlic chives, finished with soft coconut creaminess and a gentle tamarind tang.

Chow mein with savoury preserved radish, egg, garlic and white pepper, sprinkled with chopped spring onions.

Stir-fried noodles with chicken, egg, garlic and white pepper, sprinkled with chopped spring onions.

Guide recipe — Kuay Tiew Khua Gai · how this dish is typically made

Drunken noodles stir-fried with chilli, fine beans, spring green, carrot, bamboo shoots, fresh baby corn, mushrooms, peppers, fingerroot, fresh peppercorn, kaffir lime leaves and holy basil. Choose rice ribbon or fresh udon noodle; chicken or pork £12.50, prawn or beef £13.50, tofu or vegetables £10.00.

Guide recipe — Pad Kee Mao · how this dish is typically made

Stir-fried rice noodles with egg, spring green, carrot, seasoned with garlic and white pepper in a savoury soy sauce. Choose rice ribbon noodle or rice vermicelli; chicken or pork £12.50, prawn or beef £13.50, tofu or vegetables £10.00.

Guide recipe — Pad See Ew · how this dish is typically made

Pad Thai rice noodles with eggs, beansprouts and garlic chives, served with crushed peanuts and lime. Choose your protein: chicken or pork £12.50, prawn or beef £13.50, tofu or vegetables £10.00.

Guide recipe — Pad Thai · how this dish is typically made

Classic egg fried rice tossed with onion, spring onion and tomato. Choose your protein: chicken or pork £12.50, prawn or beef £13.50, tofu or vegetables £10.00.

Guide recipe — Khao Pad · how this dish is typically made

A lightly spiced pineapple fried rice with chicken and prawn, tossed with cashew nut, tomato, raisin, onion, green peas and carrots, gently seasoned with curry powder.

Guide recipe — Khao Pad Saparot · how this dish is typically made

Tom yam egg fried rice with prawn, mushrooms and tomato, layered with aromatic herbs and refreshing citrus notes.

Thai holy basil minced beef fried rice.

Choose: tofu with sweet chilli and crushed peanut, salt 'n' pepper tofu, or mushroom satay.

Served over steamed Thai jasmine rice; spice level can be adjusted and tofu can be added upon request.

Choose: Pad Thai, Holy Basil POW, Sweet (not) Hora Pa, Cha Cha Fingerroot, Ginger Snap, Oyster Edge, The Sweet Meets The Sour, POW Rice, BKK Fried Rice, Tropical Pineapple Rice, or Drunken Noodle (rice ribbon or fresh udon).

Shredded green papaya tossed with lime juice, palm sugar, tomatoes, peanuts and chilli.

Choose mushroom, cauliflower, tofu or vegetables with VGF Clear Tom Yam, Coco Kah or The Ocean's Flare.