Valla Table

Thai restaurant, 641 10th Ave, New York, NY

VeganScore 60 · 2 vegan main dishes

Menu

Mains

• Khao-Ob Mor Din — Claypot rice, shiitake mushroom, taro, carrot and green peas. Vegan
• Panang Jay — Curry with charred cauliflower, crispy tofu and peanut. Vegan
• Talay Yang — Grilled river prawns, green mussels, crab meat, and octopus over garlic rice and seafood sauce.
• Kaeng Som Goong — Shrimp, green papaya, and lotus roots with Southern-style tangy and spicy broth.
• Tom Yum Mor Faib — Mixed seafood in tom yum broth, curanto, and scallion.
• Kaeng Kua — Spicy and creamy Southern Thai style curry with chef's choice protein of the day, crispy market green.
• Muek Dam — Stir fried squids in squid ink, lemongrass and chili.
• Pak Mor Kaeng Pu — Made to order steam rice dumplings filled with crabmeat with Nam Yaa curry sauce.
• Khao Yum Pu — Colossal crab, butterfly peas rice, homemade chicharone, crispy chili garlic, red onion, limes and julienne mango.
• Ka Prao Talay — Stir fried mixed seafood with Thai holy basil.
• Miang Salmon — Lettuce wrap, rice noodle, ginger, red onion, cashew nut, lime and peanut.
• Pla Nueng Manow — Steamed whole branzino, chili, lime and fresh herbs.
• Tai Pla Set — Southern-style spicy fish curry served with omelet, fried whiting fish and market green, shrimp paste.
• Fried Whole Branzino — Fried whole branzino, fried garlic.
• Nuer Yang — Grilled New York strip steak served with chili tamarind sauce. Cooked to medium rare, unless specified.
• Braised Beef — Braised beef in lemongrass and Thai basil broth.
• Ka Prao US Wagyu — Stir fried grounded US Wagyu, Thai holy basil and fried duck egg.
• Gao Lao Nuer — Stew beef, tendon, small intestine, homemade beef ball served in hotpot.
• Beef Shank Green Curry — Beef shank braised in green curry, served with coconut angel hair rice noodle.
• Nuer Panang — Brisket braised in Panang curry, and peanut.
• Crispy Pork Belly with Basil Sauce — Crispy pork belly, stir fried with basil sauce.
• Crispy Pork Belly with Garlic — Crispy pork belly with fried garlic, chili, shallot and sea salt.
• Miang Kor Moo — Grilled pork jowl served with Lettuce wrap, ginger, red onion, cashews.
• Ka Prao Moo — Classic Thai stir fried grounded pork with holy basil, Thai chili, and fried egg.
• Massaman Nong — Massaman curry with chicken leg, sweet potato, onion and peanut.
• Kra Pao Kai — Stir fried ground chicken with Thai basil served with jasmine rice and fried egg.
• Khao Na Ped — Braised duck breast in Chinese five spices, market green and blood cake.
• Kai Med Ma Muang — Stir fried crispy chicken, cashew nut, scallion, onion and sun dried chili.
• Vegetarian Duck Green Curry — Vegetarian duck, green curry and Thai eggplant.
• Pad Thai Jay — Sweet radish, diced tofu, egg, chive, bean sprout.
• Pad Kee Mao Jay — Stir fried spicy noodle, egg, market green, and Thai basil.
• Tom Yum Mama — Bangkok famous street food Tom Yum noodle with seafood, pork roll, crispy pork belly.
• Ba Mee Gyo — Egg noodle, shrimp and pork wonton, Moo Daeng, clear broth.
• Wagyu Boat Noodle — A5 Japanese Wagyu, braised beef, homemade meatballs with classic boat noodle broth.
• Pho Wagyu — A5 Japanese Wagyu, rice noodle, Thai style Pho broth, bean sprouts and market green.
• Kuay Tiew Nuer — Double braised beef noodle soup, thin rice noodle, Chinese five spices, bean sprouts and market green.
• Classic Boat Noodle — Braised beef, homemade beef meatballs, rice noodles with classic boat noodle broth.
• Yen Ta Fo — Served Hotpot style, savory and tangy Yen Ta Fo broth, flat rice noodle with shrimp, squid, fish balls and crispy wonton.
• Ba Mee Haeng — Egg noodle, roasted pork, fish balls, garlic oil, sweet soy sauce, bean sprouts and peanuts.
• Ba Mee Ped — Egg noodle, duck breast, bok choy with tamarind sauce.
• Khao Soi A5 Wagyu — A5 Japanese Wagyu in Northern style curry, pickled mustard green, red onion.
• Khao Soi Chiang Mai — Northern style curry, pickled mustard green, red onion. Choice of braised beef OR chicken leg.
• Mom's Pad Thai — Sweet radish, dried shrimp, diced tofu, egg, chive, bean sprouts, ground peanut on side. Choice of chicken or vegetable $20, beef $22, shrimp $24, crispy pork belly $25, salmon $30.
• Pad Kee Mao — Stir fried flat rice noodle, bell pepper, onion, fresh chilies, Thai basil. Choice of chicken or vegetable $20, beef $22, shrimp $24, crispy pork belly $26, salmon $30.
• Khao Pad Pu — Fried rice with crab meat, egg and curry powder.
• Khao Pad Miang — Northern Thai chili, tomato fried rice, Sai ua, crispy pork belly, and shrimp paste.
• Khao Pad Kor Moo — Fried pork jowls, crispy garlic and chili fried rice, egg.
• Khao Pad Kiew Wan — Green curry paste, coconut milk, egg, Thai basil and eggplant. Choice of chicken or vegetable $22, beef $24, shrimp $26, crispy pork belly $28, salmon $32.

Starters

• Rak Bua Tod — Lotus root chips served with mushroom & cashew purée. Vegan
• Fried Tofu — Fried tofu tossed with light soy sauce, crispy garlic, chili and sea salt. Vegan
• Pak Mor — Made to order steam rice roll filled with cashew and sweet radish with coconut cream sauce. Vegan
• Goong Sarong — Fried shrimp wrapped in wonton noodle served with house made sweet chili sauce.
• Sai Ua — House-made lemongrass pork sausage served with red onion, cashew & lettuce.
• Hoy Jaw — Crabmeat, jicama, ground chicken wrapped in crispy tofu skin.
• Tod Mun Goong — Shrimp donut, cilantro root, Thai white pepper, and garlic served with plum sauce and Asian pear.
• Kor Moo Tod — Fried pork jowl, crispy garlic, chili, coriander and sea salt.
• Pla Pla — Hand shredded grilled salmon, duo color cabbage, crispy shallot, peanut candy, chili and lime.
• Khao Yum — Butterfly pea jasmine rice, fresh herbs, dried shredded shrimp, toasted coconut, seasonal fruits, veggies, herbal bean paste and coconut sugar.
• Tum Sai Bua — Lotus roots, Thai anchovy sauce, homemade pork roll, tomato, culantro.
• Yum Som O, Salmon Krob — Crispy minced salmon, pomelo, thai shallot, kaffir lime leaves & lemongrass.

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