Muan Jai Thai Kitchen

Thai restaurant, 800 N State St, Chicago, IL

VeganScore 40

Menu

Mains

• Suea Rong Hai — Tiger Cry - Skirt steak served with jaew sauce, topped with toasted rice powder and toasted chili flakes.
• Muek Yang — Grilled cuttlefish served with seafood sauce
• Kor Moo Yang — Marinated grilled pork neck served with jaew sauce, topped with toasted rice powder and toasted chili flakes.
• Gaeng Kiew Wan — Homemade green curry paste and kaffir lime leaves simmered in creamy coconut milk with Thai eggplant, bell pepper, serrano and bamboo shoots, green bean topped with basil. Choice of protein.
• Panang — A rich, creamy coconut milk base panang curry and fragrant kaffir lime leaves. Recommended with beef for the best flavor experience. Choice of protein.
• Gaeng Om ISAN — An herbal and aromatic dish featuring Thai eggplant, long beans, pumpkin, lemongrass, galangal, kaffir lime leaves, basil, green onion, green bean, cabbage and dill. Fermented fish sauce (Pla Ra) adds umami. Choice of protein available.
• Mussaman — A rich, mildly spicy curry with potatoes, peanuts, and aromatic spices, served with your choice of protein for a hearty and flavorful meal. Choice of protein available.
• Pad See Ew — Thick rice noodles stir-fried with egg and Chinese broccoli, topped with fried garlic and white pepper.
• Pad Thai — Thin rice noodles stir-fried in tamarind sauce with egg, scallions, bean sprouts, and tofu. Topped with crushed peanuts, Thai chili flakes, chives, and bean sprouts.
• Muan Jai Lard Nar — Koi See Mee, a rich, savory gravy loaded with carrots, mushrooms, baby corn, Chinese broccoli, water chestnuts, and broccoli. Finished with a crispy egg noodle.
• Pad Ka Paow — Stir-fried ground protein with Thai basil. with a choice of protein in a rich soy-basil sauce. Topped with white pepper.
• Cashew — Choice of protein stir-fried with smoked chili paste sauce, cashews, ginkgo beans, bell peppers, carrots, water chestnuts, and onions. Topped with white pepper and roasted chili. *Recommended with fried chicken.
• Stir Fried Oyster Sauce — A flavorful stir-fry of fresh broccoli, carrot, mushroom and baby corn tossed in a savory oyster sauce, delivering the perfect balance of rich and aromatic flavors. Choice of protein.
• Kua Kling — Southern Thailand's homemade fiery dry turmeric curry. Served with your choice of protein: Ground Beef, Chicken, Pork or Tofu.
• Krueng Gaeng Pad Prik King — Thai stir-fry with crispy green beans, in fragrant red curry paste with lemongrass, kaffir lime, and Thai chilies. Spicy, savory, slightly sweet, garnished with kaffir lime leaves. Choice of protein.
• Pad Ka Teim — Garlic stir-fried choice of protein with garlic sauce, topped with fried garlic, white pepper, and sliced cucumber.
• Khao Pad Rod Fai — A one-of-a-kind dish, served throughout Thailand's railroad history. Made with tomatoes, Chinese broccoli, onions, and eggs, and served with sliced cucumber, green onions, and lime, topped with a dash of white pepper.
• Basil Fried Rice — Egg, basil leaves, onion, bell peppers, serrano peppers, and tomatoes, Accompanied by sliced cucumber, green onion, lime, and topped with white pepper.
• Muan Jai Fried Rice — Our fried rice features fragrant jasmine rice stir-fried with Muan Jai's signature curry paste, fresh herbs, and a zesty blend of lemongrass, kaffir lime leaves, and chili.
• Sweet Home Crab Curry — Deep-fried soft-shell crab, stir-fried in a rich and creamy yellow curry sauce with crab meat, infused with fragrant spices. Bell pepper, Chinese celery, sweet onion, and evaporated milk. Served with jasmine rice.
• Pad Cha Cha — Fresh fish, mussels, fish ball, cuttlefish, and shrimp stir-fried with our homemade curry paste. Aromatic flavors of Thai basil, kaffir lime leaves, and chili. Pepper corn, mushroom, carrot, onion and green bean. Served on hot skillet. Topped with basil and white pepper. Served with jasmine rice.
• Choo Chee Salmon — Our homemade curry paste blended Thai spices, coconut milk, and kaffir lime leaves, salmon. Served with jasmine rice.
• Pad Ped Pla Duke — Savory, aromatic cat fish stir-fried in our homemade red curry paste. Infused with finger root, fresh peppercorns, and fragrant kaffir lime leaves, this dish captures the bold and authentic flavors of Thailand in every bite. Served with jasmine rice.
• Hangover 4.5 — Stir-fried homemade curry paste with seafood (fish, mussels, fish ball, cuttlefish, shrimp), thick rice noodles, bell peppers, fresh peppercorns, onions, kaffir lime leaves, galangal, fingerroot, and basil. Served on a hot skillet, topped with basil and white pepper.
• Scuba Diving Chicken — Savor tender chicken slow-cooked to perfection in our housemade curry blend, featuring aromatic Thai herbs and spices. This unique dish is steamed under water, locking in rich flavors and creating a juicy, melt-in-your-mouth experience. A must-try for those seeking a taste of authentic Thai culinary artistry. Served with jasmine rice.
• Captain Hook Catch — A whole branzino, deep-fried to perfection and topped with a tantalizing spicy chili sauce made from chili paste, garlic, shallots, fish sauce, and palm sugar. Finished with delicate julienned kaffir lime leaves for a touch of citrus essence and served with fragrant jasmine rice.

Starters

• Khanom Kui Chive — Deep-fried chive dumplings served with a tangy soy-ginger dipping sauce and topped with fried garlic. (3 pcs) Vegan
• Tao Hu Tod — Fried Tofu Thai appetizer. Served with sweet chili sauce topped with crunchy peanuts. (6 pcs) Vegan
• Lab Mushroom Tod
• Luke Chin Ping — Grilled meatballs with your choice of pork or beef. Served with sweet and sour sauce. (3 skewers)
• Peek Gai Tod — Crispy, golden-brown chicken wings marinated in a blend of garlic, coriander, and pepper. Serve with jaew sauce, topped with toasted rice powder and toasted chili flakes. (3pcs)
• Gai Tod Hat Yai — Aromatic Southern Thai-style fried chicken, marinated in a blend of garlic, coriander, and white pepper. Topped with fried shallots and served with a side of sweet chili sauce.
• Moo Tod Nam Pla — Crispy, golden-fried pork marinated in aromatic fish sauce, delivering a savory and flavorful bite. Perfectly paired with spicy dipping sauce.
• Nam Tok — A grilled meat salad with spicy, sour, and savory flavors. "Nam Tok" translates to "waterfall" in English, referring to the juice or sauce that drips from the meat as it cooks. The salad is mixed with a flavorful combination of lime juice, fish sauce, toasted rice powder, cilantro, mint, red onion, and chili flakes.
• Satay — Grilled to perfection, choose from: Chicken or Pork. (6 pcs) is served with a rich, creamy peanut sauce, cucumber salad and toast.
• Yum Woonsen or Mama — Crystal noodles, ground pork, poached shrimp, peanuts, dried shrimp, carrots, cilantro, green onions, and tomatoes.
• Yum Talay — Shrimp, squid, crispy salmon skin, and mussels, tossed with tomatoes, carrots, and red onions.
• Lard — Thai salad made with minced meat mixed with fresh herbs, roasted rice powder, lime juice, fish sauce, and chili. Garnished with crisp vegetables, fresh cilantro and toasted chili. Served with a side of lettuce leaves.
• Som Tam Thai — Green bean, carrot, peanut, dried shrimp
• Tam Thai Kai Kem — Salted egg, green bean, carrot, peanut, dried shrimp
• Som Tam Poo — Carrot, marinated freshwater crab
• Tam Pla Ra — Thai olive, fermented fish sauce
• Tam Poo Pla Ra — Thai olive, fermented fish sauce and marinated freshwater crab
• Tume Yum — Spicy and sour broth made with lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, cilantro, and toasted chili peppers. Choice of protein.
• Tume Saap Neau — Spicy and sour beef soup with beef rib, Thai herbs, lime, and chili. A bold, flavorful dish with aromatic spices.

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