Pranakhon

Thai restaurant, 88 University Pl, New York, NY

VeganScore 80 · 7 vegan main dishes

Menu

Mains

• Eggplant Tofu — Stir-fried eggplant with tofu, basil, long hot chili, savory brown sauce. Vegan
• Tofu Jian — Steamed soft tofu, onion, asia celery, scallion, shitake mushroom, red long hot pepper, ginger gravy. Vegan
• Ginger — Stir-fried fresh ginger, woodear mushroom, scallion, long hot chili, bean paste. Vegan
• Pad Krapow — Long hot pepper, basil leaf, Thai chili, onion, string bean. Vegan
• Mussaman — Potato, peanut, coconut milk. Vegan
• Kang Dang — String bean, long hot pepper, basil leaf, coconut milk. Vegan
• Green Curry — String bean, long hot pepper, basil leaf, coconut milk. Vegan
• Kang Tae Po — A traditional Thai curry with pork belly, morning glory, and kaffir lime leaf, topped with crispy pork belly.
• Kang Leung Pla — Southern style yellow curry.
• Kang Rawang — Thai coconut turmeric curry, crispy soft shell crab, lemongrass, kaffir lime leaf, young coconut, crispy okra.
• Udon Pad Cha — Stir-fried udon noodle with shrimp, squid, mussels, long hot chili, kaffir lime leaf, fingerroot, basil, green peppercorn.
• Pa-Lo Haeng — Caramelized pork belly stir fried with garlic and Thai five-spices served with pickled chili and hard boiled egg.
• Khanom Jeen Nam Ya Pla — Thai coconut fish curry with crispy fillet branzino, fish ball, fresh herb, fingerroot served with vermicelli rice noodle.
• Mhee Kluk — Shredded chicken vermicelli noodle with spicy pork crackling and fried garlic.
• Pranakhon Pad Thai — Prawn, rice noodle, peanut, egg, bean sprout, chive, string bean, sweet radish, culantro, red onion with tamarind sauce.
• Khao Yum — Butterfly pea dyed rice, shredded vegetable, kaffir lime leaf, lemongrass, bean sprout, dried shrimp, coconut flake, roselle dyed rice noodle, puffed rice, boiled egg, fermented southern style dressing.
• Short Rib Mussaman — Braised short rib, onion, potato, lotus seed, coconut milk.
• Pla Tod Nampla — Deep fried bronzino, thicken sweet & savory sauce, side of mango salsa.
• Pla Nung Manow — Bronzino, celery, asian broccoli, chili lime garlic sauce, micro cilantro, radish.
• Ped Ruan — Sauteed sliced crispy duck with chili, garlic, scallion, cilantro, kaffir lime leaves served with chili-lime sauce.
• Crab Fried Rice — Lump crab meat, egg, scallion.
• Kanoom Jean Kang Keaw Wan — Dark meat chicken, Thai eggplant, basil leaf, long hot chili, bamboo shoot, coconut milk served with rice vermicelli noodles.
• Krapow Pla — Fried branzino, brown sauce, chili, garlic, Thai basil, long hot chili pepper, onion, string bean.
• Goong Pad Ka-Pi — Southern Thai-style juicy shrimps stir-fried with fragrant shrimp paste with string bean.
• Soft Shell Crab Karee — Prawn, squid, egg, curry powder, onion, scallion, asian celery, red long hot pepper, evaporated milk.
• Khao Moo Dang — Marinated roasted pork, crispy pork belly, Chinese sausage, hard boiled egg, brown sesame gravy.
• Khao Na Ped — Quarter roasted duck, yu choy, chinese broccoli, pickle ginger, and dark brown gravy sauce.
• Krapow Moo Sub — Minced pork, string bean, long hot pepper, basil leaf, chili with fried egg on top.
• Kanaa Moo Grob — Crispy pork belly, Chinese broccoli, chili garlic, brown sauce.
• Rad Naa — Broad noodle, marinated pork, egg, Chinese broccoli, thickened soybean gravy.
• Bamee Ped — Quarter roasted duck breast, egg noodle, yu choy, pickle ginger.
• Bamee Moo Dang — Egg noodle, marinated roasted pork, shrimp and pork wonton, yu choy and scallion.
• Pad Se-Ew — Broad noodle, Chinese broccoli and egg with thick soy sauce.
• Kea Mao — Broad noodle, egg, chili, onion, bell pepper and basil leaf.
• Fried Rice — Egg, onion, scallion, cherry tomato and chinese broccoli.

Starters

• Fried Taro — Tofu skin wrap stuffed with taro, tamarind-peanut gastrique. Vegan
• Pranakhon Salad — Mixed green, red leaves, shredded mango, cucumber, cherry tomato with mango ginger dressing. Vegan
• Pak Mor Tomyum — Thai steamed dumplings served in a Tomyum broth with scallion, cilantro, garlic, and peanuts.
• Yum Pu Nim — Crispy soft shell crab, Thai chili, shallot, cherry tomatoes, racao, fermented fish dressing.
• Tod Mun Pla — Crispy soft shell crab, Thai chili, shallot, cherry tomatoes, racao, fermented fish dressing.
• Yum Apple — Grilled shrimp with green apple salad, Thai chilies, shallot, toasted coconut in a sweet-savory dressing.
• Gai Manow — Crispy battered chicken breast, fried shredded Chinese broccoli, lime mayonnaise cream dressing.
• Curry Pancake — Roti flat bread stuffed with minced chicken, onion, scallion, egg, curry powder, sweet cucumber relish.
• Klui Goong — Minced shrimp, ground pork, cilantro served with plum sauce.
• Garden Roll — Rice paper wrap with fried tofu, green leaf, cucumber, carrot, purple cabbage, basil leaf, mint, spicy Thai chili-lime cream sauce.
• Hor Mok Hoy Mang Phu — Steamed mussels stuffed with curry paste custard, basil, coconut milk.
• Chicken Wings — Marinated chicken wings with mushroom soy sauce, garlic, cilantro served with sweet chili sauce.
• Moo Grob Kua Prik Gua — Crispy pork belly, chili, garlic, brown sauce, side of chili lime sauce.
• Larb Gai Grob — Crispy battered chicken, red onion, cilantro, culantro, chili powder, shallots, mint, toasted rice powder with Thai chili-lime dressing.
• Somtum — Shredded papaya, string bean, tomato, peanut, dried shrimp, Thai chili-lime dressing.
• Tomyum Shrimp — Prawn, mushroom, Thai herbs broth, evaporated milk.
• Mama More Fire — Tomyum noodle soup, shrimps, squids, mussels, crispy pork belly, evaporated milk, poached egg, shrimp and pork patty, chili, lime, culantro, lemongrass.

Desserts

• Thai Coconut Pudding Vegan
• Mango With Sticky Rice Vegan
• Durian With Sticky Rice Vegan
• Coconut Cake Vegan
• I-Tim Sundae

Start your free trial