Yindees Thai Restaurant, Cape Town Menu Prices (ZA)

Starters

Ped Hor (Aromatic Crispy Duck Wrap)

Crispy–fried duck breast, sliced and wrapped with spring onions, carrots, cucumber, and our yindee's secret sauce. As well as being served as an accompaniment to a full meal, these side dishes are perfect as snacks or appetisers.

R80.00

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Por Pia Tord (4 Golden Spring Rolls)

Deep–fried spring rolls filled with bean vermicelli noodles and vegetables, served with our homemade sweet chilli sauce. As well as being served as an accompaniment to a full meal, these side dishes are perfect as snacks or appetisers.

R50.00

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Por Pia Sod (4 Fresh Summer Rolls)

Fresh salad and herbs with vermicelli noodles wrapped in rice paper served with sweet tamarind sauce. As well as being served as an accompaniment to a full meal, these side dishes are perfect as snacks or appetisers.

R55.00

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Man Tord Nam Jim Ma Kam

Sweet potato strips in a light sesame seed batter, crispy–fried and served with a tamarind sauce. As well as being served as an accompaniment to a full meal, these side dishes are perfect as snacks or appetisers.

R60.00

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Satay (4)

Thin slices of chicken or beef or prawns or four different vegetables on a bamboo skewer, marinated in Thai spices and herbs, grilled over an open flame. Served with a spicy peanut sauce. As well as being served as an accompaniment to a full meal, these side dishes are perfect as snacks or appetisers.

R55.00

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Satay Combo (For Two)

Chicken, prawn, and vegetable satay. Served with our homemade peanut sauce. As well as being served as an accompaniment to a full meal, these side dishes are perfect as snacks or appetisers.

R135.00

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Tord Mun Phla

Fresh hake blended with herbs, sweet basil, lemongrass, coriander, chillies, and lime leaves. Deep–fried and served with a spicy lime, peanut, and sweet chilli sauce. As well as being served as an accompaniment to a full meal, these side dishes are perfect as snacks or appetisers.

R65.00

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Tord Man Khao Phod (4)

Fresh sweet corn fritters, spring onion, and coriander served with a spicy lime and sweet chilli sauce. As well as being served as an accompaniment to a full meal, these side dishes are perfect as snacks or appetisers.

R65.00

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Choop Phang Tord (Tempura)

Deep–fried fresh fish, calamari, prawns, or mixed vegetables in a light sesame seed batter, served with a sweet chilli sauce. As well as being served as an accompaniment to a full meal, these side dishes are perfect as snacks or appetisers.

R55.00

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Traditional Roum Mit

Chicken spring rolls, chicken satay, sweet corn fritters, and duck wrapped. As well as being served as an accompaniment to a full meal, these side dishes are perfect as snacks or appetisers.

R130.00

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Seafood Roum Mit

Prawn spring rolls, fishcake, calamari tempura and prawn satay. As well as being served as an accompaniment to a full meal, these side dishes are perfect as snacks or appetisers.

R140.00

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Vegetable Roum Mit

Vegetable spring rolls, summer rolls, tempura, and sweet corn fritters. As well as being served as an accompaniment to a full meal, these side dishes are perfect as snacks or appetisers.

R110.00

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Dim Sum

Steamed chicken and prawn dumplings served with homemade dipping sauce. As well as being served as an accompaniment to a full meal, these side dishes are perfect as snacks or appetisers.

R70.00

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Salads

Yum Neau Yang (Beef Salad)

Thin slices of grilled beef with fresh spring onion, mint, onion, lemon grass, and chilli, and a lime dressing on a bed of lettuce, tomato, and cucumber. Salads form a significant part of most Thai meals. A colourful, multi-textured plate of freshly picked vegetables and aromatic herbs, mixed with slices of meat and topped with crushed roasted peanuts, shredded leaves, and strips of red and green chillies, is as appealing to look at as it is to eat.

R90.00

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Laab Kai (Chicken Salad)

Minced chicken fillets with spring onion, onion and mint with a spicy lime dressing and rice powder on a bed of lettuce, tomato, and cucumber. Salads form a significant part of most Thai meals. A colourful, multi-textured plate of freshly picked vegetables and aromatic herbs, mixed with slices of meat, and topped with crushed roasted peanuts, shredded leaves, and strips of red and green chillies, is as appealing to look at as it is to eat.

R85.00

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Laab Ped (Duck Salad)

Thai style duck breast with herbs and spicy lime dressing on a bed of lettuce, tomato, and cucumber. Salads form a significant part of most Thai meals. A colourful, multi-textured plate of freshly picked vegetables and aromatic herbs, mixed with slices of meat and topped with crushed roasted peanuts, shredded leaves, and strips of red and green chillies, is as appealing to look at as it is to eat.

R110.00

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Yum Woon Sen Thayay (Seafood Salad)

A combination of kingklip, calamari, prawns in a spicy roast dried chilli and lime tossed in bean vermicelli noodles and served on a bed of fresh salad. Salads form a significant part of most Thai meals. A colourful, multi-textured plate of freshly picked vegetables and aromatic herbs, mixed with slices of seafoods and topped with crushed roasted peanuts, shredded leaves, and strips of red and green chillies, is as appealing to look at as it is to eat.

R110.00

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Vegetable Salad

A selection of tossed greens, tomato, cucumber, carrot and peanuts with homemade salad dressing. Salads form a significant part of most Thai meals. A colourful, multi-textured plate of freshly picked vegetables and aromatic herbs, topped with crushed roasted peanuts, shredded leaves, and strips of red and green chillies, is as appealing to look at as it is to eat.

R60.00

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Soups

Tom Yum

The most famous of all Thai soups. Spicy and tart. Tom Yum is a tasty stock flavoured with coriander, kha, lemongrass, and red chilli paste. A bowl of soup is served at almost every Thai meal. Regardless of the time of day, soup is placed on the table alongside other dishes and enjoyed a little at a time, as and when the diner chooses. Most Thai soups are clear, light and lightly spiced.

R55.00

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Tom Kha

A delicious coconut soup in a mushroom, coriander, lemongrass, kha, and lime juice broth. A bowl of soup is served at almost every Thai meal. Regardless of the time of day, soup is placed on the table alongside other dishes and enjoyed a little at a time, as and when the diner chooses. Most Thai soups are clear, light and lightly spiced.

R55.00

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Tom Ka Min

An exotic lemongrass, garlic, spring onion, and coriander broth with a hint of tumeric. A bowl of soup is served at almost every Thai meal. Regardless of the time of day, soup is placed on the table alongside other dishes and enjoyed a little at a time, as and when the diner chooses. Most Thai soups are clear, light and lightly spiced.

R55.00

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Chef’s Recommendation

Rama Long Song Kai (Spicy Chicken)

Grilled chicken breast medallions, marinated in a secret blend of seven Thai spices, served on a bed of green vegetables and topped with a peanut sauce. These dishes are the product of many an hour in the kitchen, experimenting with tastes and textures to create something just that little more special. These recipes are unique in that they were born at and are testimony to the dedication and passion of our chefs.

R160.00

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Phla Tuna Trong Kreaung (Seared Tuna)

Tuna steak lightly coated with fresh Thai herbs and spices, seared in a flaming hot wok and capturing an exotic flavour. These dishes are the product of many an hour in the kitchen, experimenting with tastes and textures to create something just that little more special. These recipes are unique in that they were born at and are testimony to the dedication and passion of our chefs.

R180.00

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Ped Pha (Wild Duck)

Deboned half duck, sliced, and served with a sweet tamarind, chilli, herb, and honey sauce. A wild, exotic experience in flavour. Unique to yindee's. These dishes are the product of many an hour in the kitchen, experimenting with tastes and textures to create something just that little more special. These recipes are unique in that they were born at and are testimony to the dedication and passion of our chefs.

R220.00

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Ped Sawan (Crispy Duck)

Deboned half duck coated with a heavenly peach sauce. Served on a bed of crispy fried sweet potato. These dishes are the product of many an hour in the kitchen, experimenting with tastes and textures to create something just that little more special. These recipes are unique in that they were born at and are testimony to the dedication and passion of our chefs.

R220.00

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Kai Yaang (Grilled Baby Chicken)

North–eastern Thailand style grilled chicken, served with spicy dried chilli, lime, spring onion, and light soy sauce. These dishes are the product of many an hour in the kitchen, experimenting with tastes and textures to create something just that little more special. These recipes are unique in that they were born at and are testimony to the dedication and passion of our chefs.

R140.00

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Peek Kai Nam Pheaung (Honey Chicken Wings)

Crumbed and deep–fried chicken wings coated with sticky honey sauce, served on a bed of crispy rice vermicelli. These dishes are the product of many an hour in the kitchen, experimenting with tastes and textures to create something just that little more special. These recipes are unique in that they were born at and are testimony to the dedication and passion of our chefs.

R120.00

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Pha Neaung Ma Nao (Steamed Fish With Lemon)

Steamed fresh kingklip with chilli, lime, garlic, and ginger on a bed of Chinese cabbage. These dishes are the product of many an hour in the kitchen, experimenting with tastes and textures to create something just that little more special. These recipes are unique in that they were born at and are testimony to the dedication and passion of our chefs.

R170.00

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Chu Chee Kung (Chu Chee Curry Tiger Prawns)

Queen tiger prawns butterflied. Oven–baked to perfection, topped with creamy red curry sauce. These dishes are the product of many an hour in the kitchen, experimenting with tastes and textures to create something just that little more special. These recipes are unique in that they were born at and are testimony to the dedication and passion of our chefs.

R190.00

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Phla Rad Prik (Chilli Fish)

Crisp, wok–fried king klip fillet, lightly battered, and topped with our own tamarind and chilli sauce. These dishes are the product of many an hour in the kitchen, experimenting with tastes and textures to create something just that little more special. These recipes are unique in that they were born at and are testimony to the dedication and passion of our chefs.

R170.00

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Kung Ma Kam (Tiger Prawn Tamarind)

Succulent shelled prawns with sweet, tangy tamarind sauce. Served with seasonal vegetables. These dishes are the product of many an hour in the kitchen, experimenting with tastes and textures to create something just that little more special. These recipes are unique in that they were born at and are testimony to the dedication and passion of our chefs.

R190.00

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Stir–fries

PHAD KHING (Ginger Stir–Fry)

An aromatic stir–fry consisting of vegetables, ginger, chilli, and mushroom in a rich oyster sauce.

R95.00

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Phad Prik Gaproa (Chilli & Basil)

A delicious vegetable stir–fry with chillies, garlic, and basil.

R95.00

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Phad Med Ma Moung (Cashew Nut Stir–Fry)

Vegetable stir-fry with pineapple, chilli, and cashew nuts.

R95.00

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Phad Kra Tieam Prik Thai (Garlic & Black Pepper)

Garlic and pepper corns.

R95.00

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Phad Preaw Waan (Sweet & Sour)

Wok–fried with fresh pineapple, onion, peppers, and cucumber in Thai style sweet and sour sauce.

R95.00

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Phad Pong Karee (Curry & Tumeric)

Stir-fry combined with curry powder, tumeric, herbs, and vegetables unique to Thai cuisine.

R95.00

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Phad Nam Man Hoi (Oyster Sauce Stir–Fry)

Basic but best way, cooking in oil at a very high temperature, sealing in the flavour and preventing the absorption of fat, making this dish more healthy, and flavoursome.

R95.00

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Phad Nam Prik Pao (Roasted Chilli)

A popular dish in Thailand, giving extra flavour. A combination of sweet, sour, and spicy all at the same time. The more you eat, the more you enjoy!.

R95.00

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Curries

Kaeng Khiew Wann (Green Curry)

Delectable green curry with coconut milk, green chillies, lemongrass, lime leaves, basil, and coriander. All curries are made from chilli paste, spices and herbs. The colour of Thai curries depends on the type of chilli used, i.e. red chillies are used for a red curry paste, green chillies are used for a green curry paste. It is not possible to have curry with no “chilli bite”, but it is possible to reduce it by adding less paste and more coconut milk.

R110.00

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Kaeng Phed (Red Curry)

Our popular red curry, made with dried red chilli, coconut milk, and spices. All curries are made from chilli paste, spices and herbs. The colour of Thai curries depends on the type of chilli used, i.e. red chillies are used for a red curry paste, green chillies are used for a green curry paste. It is not possible to have curry with no “chilli bite”, but it is possible to reduce it by adding less paste and more coconut milk.

R110.00

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Kaeng Panang (Panang Curry)

A spicy peanut–flavoured curry with coconut milk and sweet basil. All curries are made from chilli paste, spices and herbs. The colour of Thai curries depends on the type of chilli used, i.e. red chillies are used for a red curry paste, green chillies are used for a green curry paste. It is not possible to have curry with no “chilli bite”, but it is possible to reduce it by adding less paste and more coconut milk.

R110.00

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Phad Phed

A country style curry without coconut milk. A little hotter than the rest of the curries. All curries are made from chilli paste, spices and herbs. The colour of Thai curries depends on the type of chilli used, i.e. red chillies are used for a red curry paste, green chillies are used for a green curry paste. It is not possible to have curry with no “chilli bite”, but it is possible to reduce it by adding less paste and more coconut milk.

R110.00

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Kaeng Ka Ree (Yellow Curry)

Southern Thai style yellow curry with coconut milk, curry powder, tumeric, and herbs. All curries are made from chilli paste, spices and herbs. The colour of Thai curries depends on the type of chilli used, i.e. red chillies are used for a red curry paste, green chillies are used for a green curry paste. It is not possible to have curry with no “chilli bite”, but it is possible to reduce it by adding less paste and more coconut milk.

R110.00

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Rice and Noodles

khao SUEY

Steamed jasmine rice. Rice are the staple foods in Thailand and therefore form the base of any meal.

R25.00

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Khao Phad Kai

Egg fried rice with spring onion. Rice are the staple foods in Thailand and therefore form the base of any meal.

R30.00

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Khao Phad Kra Tieam

Garlic rice. Rice are the staple foods in Thailand and therefore form the base of any meal.

R30.00

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Kha Kra Ti

Coconut rice. Rice are the staple foods in Thailand and therefore form the base of any meal.

R40.00

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Khao Phad Phak

Vegetable fried rice. Rice are foods in Thailand and therefore form the base of any meal.

R55.00

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Khao Phad Gai

Fried mixed vegetables and rice with chicken. Rice are the staple foods in Thailand and therefore form the base of any meal.

R110.00

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Khao Phad Kung

Prawns fried rice with vegetables. Rice are the staple foods in Thailand and therefore form the base of any meal.

R135.00

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Ba Mee

Plain egg noodles. Noodles are the staple foods in Thailand and therefore form the base of any meal.

R30.00

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Phad Thai

Thai style rice noodles with egg, spring onion, tofu, crushed peanuts, and sweet tamarind sauce with bean sprouts. Rice and noodles are the staple foods in Thailand and therefore form the base of any meal.

R110.00

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Phad Se–Ew

Stir–fried egg noodles with egg, vegetables, tofu, and soy sauce. Rice and noodles are the staple foods in Thailand and therefore form the base of any meal.

R110.00

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Phad Kee Mow

Spicy noodles with chilli, basil, vegetables, and tofu. Rice and noodles are the staple foods in Thailand and therefore form the base of any meal.

R110.00

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Something Sweet

Kloi Tord

Crumbed and deep–fried banana served with ice cream and honey or chocolate sauce. In Thailand, unlike most other Asian countries, a sweet course is regarded as an essential part of any meal. A sweet dish adds both balance and harmony to the delights of dining. Great advantage is taken of the abundance of local fruits in the preparation of these colourful desserts.

R50.00

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Buat Pollamai

Seasonal fruits cooked in sweet coconut milk, served hot. In Thailand, unlike most other Asian countries, a sweet course is regarded as an essential part of any meal. A sweet dish adds both balance and harmony to the delights of dining. Great advantage is taken of the abundance of local fruits in the preparation of these colourful desserts.

R50.00

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Ice Cream Tord

Vanilla ice cream coated with coconut flakes and deep–fried to perfection. In Thailand, unlike most other Asian countries, a sweet course is regarded as an essential part of any meal. A sweet dish adds both balance and harmony to the delights of dining. Great advantage is taken of the abundance of local fruits in the preparation of these colourful desserts.

R50.00

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Thai Pancake

A pancake filled with seasonal fruits and topped with either honey or chocolate sauce. In Thailand, unlike most other Asian countries, a sweet course is regarded as an essential part of any meal. A sweet dish adds both balance and harmony to the delights of dining. Great advantage is taken of the abundance of local fruits in the preparation of these colourful desserts.

R50.00

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Ice Cream

In Thailand, unlike most other Asian countries, a sweet course is regarded as an essential part of any meal. A sweet dish adds both balance and harmony to the delights of dining. Great advantage is taken of the abundance of local fruits in the preparation of these colourful desserts.

R45.00

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Sorbet

In Thailand, unlike most other Asian countries, a sweet course is regarded as an essential part of any meal. A sweet dish adds both balance and harmony to the delights of dining. Great advantage is taken of the abundance of local fruits in the preparation of these colourful desserts.

R50.00

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Yindee's Chocolate Banana Spring Rolls

Golden spring rolls filled with chocolate and banana. Served with vanilla ice cream. In Thailand, unlike most other Asian countries, a sweet course is regarded as an essential part of any meal. A sweet dish adds both balance and harmony to the delights of dining. Great advantage is taken of the abundance of local fruits in the preparation of these colourful desserts.

R50.00

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Yindees Thai Restaurant, Cape Town Menu Prices (ZA)

Starters

Salads

Soups

Chef’s Recommendation

Stir–fries

Curries

Rice and Noodles

Something Sweet

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