Take out and Reservations 541 344-6475

whbackredyel_Small

Appetizers

Sweet Potato Tempura *

Thinly sliced sweet potatoes lightly battered and

served crispy with our spicy plum sauce. 9.75

Vegetable Tempura *

Onions, broccoli, bell peppers, mushrooms and

zucchini lightly battered and served crispy with our

spicy plum sauce. 9.75

ChickenTempura *

Tender chicken breast strips lightly battered and

served golden brown with spicy plum sauce. 10.00

Crispy Spring Rolls *

Glass noodles, cabbage, carrots, garlic and black

pepper rolled in a vegan wrapper; served golden

brown with our spicy plum sauce. 4.00

Lettuce Wraps *

Thai style ground chicken or tempeh, seasoned with

fresh herbs, lime and chili; served with fresh lettuce

cups. 9.00

Grilled Beef Satay

Marinated beef, skewered and grilled; served with

special black bean ginger dipping sauce. 10.00

Grilled Chicken Satay

Char-grilled chicken breast, marinated in coconut

milk and spices; served with peanut dipping sauce. 10.00

Sweet Potato Fritters *

Crispy sesame panko crusted sweet potato cakes

served golden with spicy plum sauce. 8.00

Crispy Tofu *

Organic tofu sticks served golden brown with our

spicy plum sauce with crushed peanuts. 4.75

Calamari*

Sake and lemongrass marinated calamari, lightly

breaded and fried golden brown with shallots and

jalapenos; served with our spicy plum sauce. 12.50

Soups

Hot and Sour *

The classic served with toasted garlic, bamboo

shoots, mushrooms and egg; finished with your

choice of chicken or tofu and garnished with spring

onions and fresh cilantro.

Bowl 4.50 Mongolian hot pot to share 9.75

Thom Kha *

Traditional Thai coconut milk soup with onions,

mushrooms, tomatoes, lemongrass, chili paste

and choice of tofu, chicken or pork; served in a

Mongolian hot pot to share. 13.00

Substitute Tiger prawns 17.00

Thom Yum *

Spicy and tangy citrus soup with lemongrass, Kaffir

lime, tomatoes, onion, mushrooms, fresh herbs and

choice of chicken or tofu; served in a Mongolian

hot pot to share. 13.00 Substitute Red Snapper,

prawns, scallops and squid 18.00

Ginger Glass Noodle Soup

Savory ginger broth with glass noodles, bamboo,

mushrooms, celery, onions, cabbage, carrots,

black pepper and choice of chicken, pork or tofu;

garnished with scallions and fresh cilantro; served in

a Mongolian hot pot to share. 12.00

Salads

Oregon Field Greens

Local  organic mixed mesclun greens with fresh

tomatoes, cucumbers and our house made

Asian vinaigrette. 7.00

Thai Noodle Salad *

Fresh steamed rice noodles, broccoli and carrots

tossed in a sweet and tangy chili lime dressing;

finished with bean sprouts, scallions, peanuts and

choice of tempeh, tofu or chicken. 12.50

Som Tam**

Fresh shredded green papaya and carrots tossed

in a spicy chili garlic lime dressing with crushed

peanuts, green beans and cherry tomatoes. 7.50

Fire Eaters Beef or Chicken **

Thinly sliced grilled beef or chicken breast tossed

with our lemon fish-sauce, fresh mint, basil, red

onions and crushed chilies; served over field greens

with tomatoes and cucumbers. 14.50

Noodles

Substitute Tiger prawns add 4.00

Phad Thai

Rice noodles stir-fried with egg, fresh bean sprouts

and your choice of chicken, tofu, pork or tempeh;

garnished with crushed peanuts, green onions and

fresh lime. 14.50

Phad Voon Sen

Wok-fired Chinese glass noodles with carrots,

peas, bamboo, celery, fresh bean sprouts, egg,

onion, tomato, soy, garlic and cracked black pepper.

Served with choice of tofu, tempeh, chicken, or pork. 14.50

Khi Mao **

‘Drunken Noodles.’ Wide wheat noodles stir-fried

with carrots, cabbage, onions, fresh basil and jalapenos

in our fiery mint-chili sauce with choice of chicken, pork, beef,

tempeh, or tofu. 15.50

Phad Se Yu

Wide wheat noodles stir-fried with broccoli, egg,

fresh bean sprouts and choice of tofu, tempeh, pork

or chicken in a sweet and tangy caramelized soy

sauce with toasted garlic. 15.00

Peanut Sauce Curry *

A sweet, rich and mild spiced curry with your

choice of chicken, tofu, pork or tempeh served over

steamed broccoli, carrots, cabbage and fresh bean

sprouts on angel hair noodles. 15.50

Siam Chow Mein

Sweet sesame garlic stir-fry with angel hair noodles,

almonds, pineapple, carrots, onions, tomato, cabbage

and choice of chicken, pork, tofu or tempeh. 15.00

Kwiteau Nuah *

Thinly sliced Knee Deep Cattle Co. free range beef

or fresh tofu simmered in a sweet savory soy broth

with aromatic herbs and spices, toasted garlic and

chilies; served over wide wheat noodles with bean

sprouts and celery. 17.50

Laad Na 

Pan-fried wide wheat noodles with broccoli and carrots

in a savory garlic gravy sauce with choice of tofu, pork,

chicken, tofu or tempeh. 14.00

From the Wok

Served with Jasmine rice

Substitute Tiger prawns add 4.00

Orange Ginger Chicken *

Chicken tempura stir-fried with pineapple, shiitake

mushrooms, green onion, carrots, cashews, onions,

scallions and orange zest; finished in a mild spiced

citrus ginger sauce. 18.00

Garlic and Mushrooms

Button mushrooms wok-fired with roasted garlic

cilantro and choice of beef, chicken, pork, tofu or

tempeh; garnished with scallions. 13.50

Spicy Fried Rice **

Button mushrooms, bell peppers and onions stir-

fried with our fiery mint leaf chili sauce and served

with tofu, tempeh, chicken, pork or beef. 14.00

Crispy Ginger Red Snapper

Crispy fried Red Snapper with fresh ginger, onions,

mushrooms, celery and toasted garlic. 17.50

Thai Style Sweet and Sour

Pineapple, onions, mushrooms, bell peppers and

tomatoes stir-fried in a rich sweet and sour sauce

with chicken, pork, tofu or tempeh. 14.50

Mint Leaf Chilies **

Sweet bell peppers, mushrooms and onions stir-fried

in our fiery mint leaf chili sauce with your choice of

beef, chicken, pork, tofu or tempeh. 16.50

Pra Ram *

Seasonal vegetables wok-tossed with a sweet,

smooth and mild spiced peanut curry sauce; finished

with chicken, pork, tofu or tempeh. 15.50

Basil Pat Taya **

Bell peppers, onions and tomatoes wok-fired with

fresh basil in a sweet and spicy chili garlic sauce

with choice of chicken, pork, tofu or tempeh. 15.00

Red Wine Beef

Wok-fired Knee Deep Cattle Co. free range beef

with bell peppers, onions and tomatoes in a rich and

savory red wine roasted garlic sauce. 17.00

Sweet Asian Fried Rice

Stir-fried carrots, peas, tomatoes, onions, garlic,

egg, soy, cracked black pepper and scallions; with

choice of pork, tofu, chicken or tempeh. 13.50

Vegetable Delight

Seasonal vegetables stir-fried in a sweet and savory

garlic sauce with choice of tofu, tempeh, chicken or

pork. 15.00

Seafood Fantasy

Oregon Red Snapper, prawns, scallops, and squid

sauteed with tomatoes and onions in a white wine

garlic sauce. 19.50

Phad Prik King **

Wok-tossed green beans, red bell peppers and

fresh basil in a spicy coconut red curry sauce with

Kaffir lime and jalapeños; served with choice of beef,

chicken, pork, tofu or tempeh. 16.50

Panko Eggplant *

Shitake mushrooms, jalapeños, sweet bell peppers

and onions stir-fried in a rich and spicy coconut mint

chili sauce set atop panko-breaded eggplant with

choice of tofu, tempeh, chicken or pork. 16.50

Curries

Served with Jasmine rice

Substitute Tiger prawns add 4.00

Thai Yellow Curry *

Smooth and spicy coconut curry with chicken, green

apples and potatoes; topped with a pickled jalapeño,

red onion and cucumber relish. 16.00

Vegan Curry **

Spicy, complex coconut green curry with pineapple,

squash, fresh basil, bamboo shoots, bell peppers,

peas, jalapeños and tofu or tempeh. 14.50

Matsaman *

Rich, hearty mild spiced coconut curry with slow

roasted potatoes, chicken, onions, herbs, with

peanuts and scallions. 15.00

Panang **

Spicy coconut red curry with carrots, peas, bell

peppers, bamboo shoots, jalapeño, fresh basil,

hints of roasted peanut and choice of beef, chicken,

tempeh, pork or tofu. 14.50

Green Curry **

Spicy, aromatic coconut curry with squash, peas,

bamboo, bell peppers and fresh basil with choice of

chicken, pork, tofu or tempeh. 14.50

Pineapple Seafood Red Curry **

Oregon Red Snapper, prawns and scallops

simmered in a spicy coconut red curry with

pineapple, squash, peas, bamboo, bell peppers, and

fresh basil. Served over angel hair noodles. 19.50

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s