Thai Pavilion NYC

Thai restaurant, 24 W 56th St, New York, NY

VeganScore 70 · 4 vegan main dishes

Menu

Mains

• Tofu Garlic Jien — Tofu in ginger-garlic sauce, sesame oil, ginger, mushrooms and scallions. Vegan
• Pad Kra Tiem — Stir-fried minced garlic, onions, scallions, and mix vegetables with garlic sauce. Vegan
• Green Curry — Green chili paste, coconut milk, cumin, turmeric, coconut plum, long hot chili, string beans, eggplant and basil. Vegan
• Massaman Curry — Massaman style curry, coconut milk, cinnamon, star anise, onion, lotus seeds, potatoes and peanut. Vegan
• Muk Dam Khai Khem — Squid, garlic, lemongrass, red onion, squid ink and salted egg yolk. Served with spicy lime sauce.
• Gai Yang — Chicken, black pepper, coriander seed, milk, papaya, tomatoes, green beans and peanuts. Served with coconut berry rice.
• Thai Pavilion Pad Thai — Rice noodle, shrimps, red onion, chive, bean sprouts, peanuts, sweetened radish, egg and prawns.
• Kaeng Pet Ped Yang — Crispy half duck breast simmered in red curry with lychee, pineapple, coconut milk, onions, tomatoes and basil.
• Pla Yang Kluea — Branzino marinated in sea salt, garlic, rustic roasted green chili relish (Nam Prik Kee Ga) and Thai-style tamarind fish sauce (Nam Pla Wan). Served with sticky rice.
• Tom Khlong Sea Bass — Thai broth made from grilled dried fish, tamarind and lime juice, fillets of grilled sea bass.
• Kaeng Ra-Waeng — Southern Thai curry, braised beef, coconut milk, green curry paste, shrimp paste, betel leaves, basil and garlic naan bread.
• Kra Praw Neua Picanha — Holy basil, chili, rice, garlic, seared Picanha and a soy sauce cured egg yolk.
• Ped Ob Mor Din — Duck braised, aromatic soy, five-spice broth, dried jujube and lotus root.
• Kua Kling Moo — Ground pork, Kua Kling curry paste, long hot chili, fish sauce, kaffir lime leaf. Served with sunny side egg over rice.
• Kra Praw Gai Sub — Minced chicken, garlic, chili, Thai basil, long beans. Served with sunny side egg over rice.
• Kra Praw Moo Krob — Crispy pork belly, Thai basil, garlic, long chili, string beans. Served with sunny side egg over rice.
• Moo Dang Moo Krob — BBQ pork, crispy pork belly, sweet pork, scallions, cilantro and boiled egg. Served over rice.
• Panang Hang — Panang paste with coconut milk, chicken, string beans, red chili, kaffir lime. Served with sunny side egg over rice.
• Pad See Ew — Rice noodles, Chinese broccoli, garlic, white pepper, egg and black soy sauce.
• Pad Kee Mao — Rice noodles, garlic, long hot chili, fingerroot, lemongrass, peppercorn, egg and Thai basil.
• Pad Thai — Rice noodles, red onion, chives, sweet pickled radish, bean sprouts, egg, and peanut.
• Thai Fried Rice — Jasmine rice, onion, scallion, Chinese broccoli, tomato and egg.
• Pad Pet Neur — Beef, red curry paste, Thai eggplants, fingerroot, lemongrass, peppercorn and Thai basil. Served with sunny side egg over rice.
• Khao Soi Gai — Chicken drumstick, egg noodles, coconut curry broth, house chili oil, pickled mustard greens, shallots and lime.
• Bamee Puu — Egg noodles, bok choy, bean sprouts, roasted pork, crispy pork, crab meat, scallions and cilantro.
• Kuay Tiew Kruk — Rice noodles, soy-garlic sauce, pork meatballs, crispy pork belly, roasted pork, bean sprouts, cilantro and scallions.
• Crab Fried Rice — Jasmine rice, egg, scallions, butter, jumbo lump crab.

Starters

• Por Pia Pueak — Taro, carrot, black mushroom, truffle oil, garlic and pepper. Vegan
• Cilantro Salad — Cilantro, watercress, baby arugula, cucumber, fried shallot, almonds, sesame, pomegranate, garlic olive oil-lime vinaigrette. Vegan
• Tom Jeud — Napa cabbage, soft tofu, seaweed, white pepper, garlic oil, scallions, celery and cilantro. Vegan
• Kai Toon Tom Yum — Egg, Tom Yum broth, chili jam oil, kaffir-lime, poached shrimp and salmon roe.
• Chicken Satay — Chicken skewers, spices and coconut milk, peanut sauce, cucumber relish.
• Curry Puff — Minced chicken, potatoes, onions, curry powder, served with cucumber relish.
• Pla Muk Tod — Fried squid with a light, crisp coating, served alongside a Thai-style spicy avocado emulsion.
• Pung Puu (Crab Roll) — Lump crab, onion, celery, chili avocado emulsion, mayo and toasted garlic butter bun.
• Shrimp Coconut Panipuri — Panipuri, shrimp, coconut, kaffir lime, garlic, cilantro, red chili and micro herbs.
• Koong Chae Nam Pla (Thai Style Shrimp Carpaccio) — Red shrimp, olive oil, lime fish sauce, garlic, mint, cilantro, green chili, micro snow pea, cherry tomatoes, celery and edible flowers.
• Papaya Salad — Papaya, string beans, tomatoes, peanuts with Thai chili-lime dressing and crispy pork rinds.
• Larb Ped (Duck Salad) — Duck breast, rice powder, chili-lime dressing, lemongrass, garlic and shallot.
• Koi Neua — Beef tartare, roasted rice powder, lime-chili dressing, toasted bone marrow and mini toasts.
• Tom Kha Gai — Coconut milk, chicken, mushroom, galangal, lemongrass, kaffir lime, shallots, cilantro and culantro.
• Tom Yum Goong — Shrimps, Tom Yum soup, galangal, lemongrass, kaffir lime leaf, chili jam oil, shallots, milk, mushroom, cilantro and culantro.

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