Founded in 2012, we wanted to bring Thai Style food that was easy for various pallets to connect with and enjoy. Since then, we continue to improve and innovate our dishes and products for our customers, as we keep learning to grow.
Our master chef travels to Thailand each year to explore the country’s rich culinary delights and gain inspiration from local chefs. We are committed to bringing the best of Thai cuisine to our customers through this journey of discovery.
One of the best Thai noodles I've had in a long time! I got the pad see ew with shrimp. Perfectly saucy. Not too sweet. Just perfection. They even removed the shrimp tail for me lol.
Naseem N.4/11/2023
Drunken noodles are amazing!
I usually go with level 3 spice and it's always perfectly spicy. Pad Thai is also great. Very friendly staff as well.
Joey D.6/23/2023
I hust tried this place a week ago, after having passed by it for many years. The food was incredible. The staff members were very friendly. The prices were very good. And the food was served hot and fresh. The menu has many choices, and I think 90% of the items on the menu were only $18 per order. I had the pad thai. The veggies were cooked to perfection. And the noodles were incredible
So tasty in their tangy sauce. I also had steamed pot stickers. They were delicious. I'm definitely going back
David D.12/03/2023
Check out some of our offerings below.
Dairy-free. Green and red bell peppers, carrot, onion, and potato. Cooked in coconut milk and turmeric curry. Served with choice of protein. (Cannot be made mild)
Stir-fried with yellow onion, green and red bell peppers, pineapple, and tomato in sweet and sour sauce.
Stir-fried with organic Thai basil, Thai chilies, eggplant, green and red peppers in a fragrant Blue Orchid special garlic chili sauce.
Dairy-free. Bamboo shoots, green and red bell peppers, Thai basil, and snow peas. Cooked in coconut milk with red curry paste. Served with choice of protein. (Cannot be made mild)
Suchada’s chili paste sautéed with organic Thai basil, thinly sliced kaffir lime leaves, green beans, green and red bell peppers.
Chicken satay with steamed mixed vegetables: cabbage, broccoli, carrots, mushrooms, celery, snow peas, and baby corn with peanut sauce.
Dairy-Free. Pineapples green and red bell pepper, Thai basil. Cooked in coconut milk with red curry paste. (Cannot be made mild)
Dairy-free. Thai basil, green and red bell pepper, green bean, and snow peas. Cooked in coconut milk. Served with choice of protein. (Cannot be made mild)
Stir-fried clear glass noodles with garlic sauce, mixed vegetables, tomato, and egg, garnished with cilantro and scallions.
Suchada’s classic recipe is cooked with Thai rice noodles, bean sprouts, eggs, scallions, and cilantro. Crushed peanuts available per request.
Stir-fried flat rice noodles with garlic sauce, baby corn, broccoli, carrot, and egg. Finished with delicately flavored oyster sauce.
Coated in a light batter, deep-fried to golden brown. Topping it off with the famous Blue Orchid Sam Rod Thai sauce.
Coated in a light batter, deep-fried, and topped with our sweet Tangy Orange Zest sauce.
Stir-fried broccoli, cabbage, carrots, celery, baby corn, mushrooms, and snow peas in a refreshing mild sauce.
Dairy-free. Carrot, onion, potato, and peanut. Cooked in coconut milk with cardamom curry paste. Served with choice of protein. (Cannot be made mild)
Thai basil, carrots, celery, mushrooms, yellow onions, green and red bell peppers in special garlic chili sauce.
Dairy-free. Bamboo shoots, Thai basil, green and red bell peppers, green beans, and snow peas. Cooked in coconut milk with green curry paste. Served with choice of protein. (Cannot be made mild)
Fresh ginger with garlic sauce stir-fried with carrots, celery, mushrooms, onions, green and red bell peppers, and scallions in oyster sauce.
Fresh garlic sauce and black peppers on a bed of lettuce. Garnished with scallions and cilantro.
Flat rice noodles stir-fried with garlic and special brown sauce, with bean sprouts, egg, scallion and cilantro on a bed of lettuce.
Great after-party remedy with rich dark complex flavored sauce. Stir-fried flat rice noodles, Thai basil, egg, green and red bell pepper, tomato, and yellow onions, garnished with scallions and cilantro. Served on a bed of lettuce.
Cooked with carrots, cashew nuts, celery, mushrooms, and yellow onions in a light organic honey and soy sauce.
Stir-fried garlic sauce broccoli, carrot, and mushroom in oyster sauce.