Thai Villa

Thai restaurant, 5 E 19th St, New York, NY

VeganScore 90 · 9 vegan main dishes

Menu

Mains

• Pad Krapraw — Basil, String beans, onions, long hot peppers, and basil leaves. Vegan
• Pad Ped — Chili paste, long hot peppers, fingerroot ginger, Thai eggplants, young peppercorn, kaffir lime leaves, and basil leaves. Vegan
• Garlic — Minced garlic, onions, scallions, and assorted vegetables. Vegan
• Cashew Nut — Pineapple, jicama, cashew nuts, roasted peppers, scallions and chili jam. Vegan
• Eggplant Basil — Eggplant, onions, long hot peppers, and basil leaves. Vegan
• Red Curry — Bamboo shoots, eggplants, string beans, long hot peppers and basil leaves with coconut milk. Vegan
• Green Curry — Hearts of palm, eggplants, pineapple, long hot peppers, and basil leaves with coconut milk. Vegan
• Massamun Curry — Pearl onions, peanuts, lotus seeds, potatoes with coconut milk. Vegan
• Panang Curry — Sweet potatoes, kaffir lime leaves, string beans, and long hot peppers with coconut milk. Vegan
• Talay Thai — A premium medley of mussels, shrimp, and squid simmered in a rich, velvety chili-jam broth with onions and mild chilies.
• Moo-Obb Nam Pueng — Honey soy glazed marinated grilled pork and baby bok choy; served with coconut sticky rice.
• Gai Yaang — Chargrilled marinated chicken served with tamarind chili sauce, green papaya salad, and coconut sticky rice.
• Soft Shell Crab Kang Kua — Crispy Soft-Shell Crab and grilled pumpkin in savory Kang Kua curry with fresh kaffir lime leaves.
• Chilean Sea Bass In Aromatic Coconut Milk — Pan-roasted Chilean sea bass with Bunashimeji mushrooms, asparagus, zucchini, and bok choy served in coconut bisque.
• Pla Tod Kratiem — Deep-fried fillet branzino in a savory garlic sauce, topped with crispy fried garlic; served with a spicy seafood chili sauce.
• Nuea Yang Nam Tok — Grilled skirt steak, red onion, mint, fresh chilli and kaffir lime in Thai chili-lime sauce; served with sticky rice.
• Pad Thai — Rice noodles, beansprouts, scallions, red onions, egg, and peanuts.
• Pad Se-Ew — Broad noodles, Chinese broccoli, and egg with thick soy sauce.
• Kea Mao — Broad noodles, chili, onions, long hot peppers, Chinese broccoli, tomatoes, egg, and basil leaves.
• Kua Gai — Broad noodles, red onions, scallions, beansprouts, egg, and sesame oil.
• Khao Soy — Northern-Style Noodles Curry, Braised chicken thigh, egg noodles, beansprouts, pickled mustard greens, red onions and topped with crispy noodles.
• Praram — Peanut Sauce, Sautéed batter-fried meat with peanut sauce and steamed assorted vegetables.
• Krapraw Gai Sub — Minced chicken, onions, long hot peppers, chili, Thai basil leaves, topped with a fried egg.
• Thai Fried Rice — Chinese broccoli, onion, scallions, tomatoes, and egg mixed with rice.
• Basil Fried Rice — Basil leaves, chili paste, onions, long hot peppers, sweet peppers, and egg mixed with rice.
• Pineapple Fried Rice — Pineapple, onions, scallions, cashew nuts and egg mixed with rice.
• Tom Yum Fried Rice — Chili paste, lemongrass, kaffir lime leaves, red onions, mushrooms, and egg mixed with rice.
• Crab Fried Rice — Crab meat, onions, scallions, and egg mixed with rice.

Starters

• Por Pia Tod — Crispy Vegetable Spring Rolls served with Plum Sauce Vegan
• Pak Mor Puk — Vegetable Crepe Dumplings served with thicken Sweet Soy Sauce Dipping Vegan
• X Nam Tao Chowder — Butternut Squash Soup, Roasted Butternut Squash, Coconut milk served with Garlic Bread Vegan
• Tao Hu Khua — Crispy tofu sautéed with special salt pepper, garlic and chili; served with spicy lime sauce. Vegan
• Thung Tong — Thai money bag, Marinated taro in golden wonton wrapper; served with sweet chili sauce. Vegan
• Kha Nom Jeeb — Steamed Dumplings served with Tangy Soy Sauce
• Curry Puffs — Minced Chicken, Potatoes and Onions cooked with Curry Powder, served with Sweet Cucumber Relish
• Chicken Satay — Grilled marinated Chicken on skewers, served with Peanut Sauce, Cucumber Relish and Grilled Brioche
• Pla Muk Tod — Fried Turmeric Coconut Calamari, crispy fried Calamari served with Roasted
• Tod Mun Koong — Shrimp Cake served with Plum Sauce
• Spicy Chicken Wings — Deep fried marinated Tom Yum Flavor Wings with Thai Herbs Garnished
• Scallops Skewers — Sear marinated Scallops in skewers glazes with Secret Thai Herbs and Thai sweet chili sauce gazed
• Gai Hor Bai Touy — Chicken-Pandan Leaves, Fried marinated Chicken wrapped with Pandan Leaves served with thicken Sweet Soy Sauce and Sesame Dipping
• Duck Roll — Roti Stuffed with Roasted Five-Spice Duck, Julienne Cucumber and Scallion with House made sauce
• Satay Spring Roll — Marinated chicken and pickled onions in a spring roll wrapped; served with sesame satay sauce (savory, sweet, and crunchy).
• Shrimp Skewers — Grilled shrimp glazed with Thai sweet chili sauce.
• Kanom Tuay — Rice pudding with grilled shrimp, dried shrimp powder, sweet pickled radish, scallion, cilantro topped with red sweet, and spicy sauce.
• Soft Shell Crab Larb — Deep fried soft shell crab with chili, roasted rice powder, mint leaves, red onion, and basil leaves; seasoned with Thai chili-lime dressing.
• Tom Kha Gai — Chicken, bunashimeji mushroom, and scallions in a coconut galangal broth.
• Tom Yum Goong — Shrimp and lemongrass broth with bunashimeji mushroom evaporated milk and cilantro.

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