Zaab Zaab Woodside

Grilled sliced ribeye steak with roasted rice, roasted chili, mint, shallots, cilantro, fried garlic, and fried lime leaves

Fried pork belly marinated in fish sauce

Pork belly with sticky rice flour, steamed in Bai Yanang juice with lemongrass, chili, and bamboo shoots.

Fried crab dumpling wrapped in tofu skin

Tossed with our signature spicy and sour mix

Stir-fried fresh rice noodles with tamarind sauce, eggs, peanuts, tofu, sprouts, garlic, and chives

Stir-fried broad noodles with pork collar, bacon, Chinese broccoli, and sweet soy sauce.

Stir-fry flat rice noodle with chili, hot basil, and tomato

Spicy. Sautéed hot basil, Thai chili, and garlic. Top with fried egg. Served with Jasmine rice.

Crab meat fried rice served with seafood sauce

Stir-fried glass noodles with sator beans, pickled garlic, acacia, shrimp, and minced pork.

Morning glory sautéed with bird chili, crispy shallot, and soy sauce

Sliced green papaya salad, chili, limes, tomato, string bean, and fermented fish sauce

Sliced green papaya classic Thai style with roasted peanuts, snake bean, tomato, and dried shrimp

Combination of Isan and Thai style sliced green papaya with, peanut, dried shrimp, Thai eggplant, tomatoes, and string beans and salted duck egg.

Shredded green papaya, garlic, chili, lime juice, and fermented fish sauce with raw shrimp, salted egg, black crab, pork rind, Laos olive, tomatoes, green beans, and kanom jeen (rice noodle) includes sticky rice or classic style (som tum Thai) with peanuts and sun dried shrimp

A specialty from Chef Aniwat’s hometown: duck breast with charred galangal, fried liver, and crispy duck skin, tossed with chili, lime, and mint.

Minced pork with chili, lime juice, mint, cilantro, scallions, shallots, and roasted rice powder.

Rotisserie half chicken marinated in coriander and lemongrass, served with papaya salad, sticky rice, and spicy tamarind jaew sauce.

Isaan Local Platter – Traditional style Vichean Buri whole chicken, roasted and grilled, marinated in coriander and lemongrass, served with papaya salad (Som Tum) and sticky rice.

Crying Tiger – Sliced ribeye steak served with spicy tamarind jaew and bitter jaew khom.

Grilled hanger steak on skewer with Jaew sauce

Grilled pork shoulder on skewer

Grilled shrimp on skewer

Grilled squid on skewers

Grilled chicken on skewers served with jaew sauce

Fried whole bass wok toss with kaffir leave, thai basil, finger root, peppercorn, chili.

Steamed whole branzino with chili, lime, garlic, and cilantro.

Charcoal-roasted, salt-encrusted tilapia marinated in garlic and cumin, stuffed with pandan and lemongrass, served with Kanom Jeen rice noodles and a chili, lime, garlic, cilantro, and tamarind peanut sauce.

Baby pork ribs in a spicy tamarind and lime broth.

River prawn and shrimp, lemongrass broth, roasted chili paste, chili, lime, and mushroom

Traditional Northeastern herbal curry with chopped chicken, braised Thai eggplant, lemongrass, galangal, lime leaves, and dill.

Fresh lump crab meat and soft-shell crab in yellow curry braised with coconut milk and kaffir lime, served with Kanom Jeen noodles, boiled egg, sprouts, green beans, and sour cabbage.

Yellow curry with coconut milk, crab meat, and soft-shell crab, served with boiled egg, sprouts, sour cabbage, green beans, and rice noodles.

Chicken thigh in green curry with coconut milk, Thai eggplant, bamboo shoots, served with Jasmine rice.

Chicken green curry with coconut milk, bamboo shoots, Thai basil, served with rice vermicelli.

Khao jee nam prik Northern Thai chilli dips

Steamed jasmine rice, aromatic and fluffy.