Sabaidee Restaurant

Home-made egg rolls filled with freshly shredded cabbage, carrots, bean sprouts, mungbean noodles, fungus mushroom, taro and of course ground pork. Deep fried to a golden brown and served with sweet and sour sauce.

Made with premium, tender tail-on shrimp in classic buttery breadcrumbs, Butterfly Shrimp make a great appetizer, snack or meal. The crispy crunch of our Jumbo Butterfly Shrimp is delicious with our sweet and sour sauce or on their own.

Rice paper are filled with a combination of lettuce leaves and herbs and shrimp of even just tofu, and served alongside peanut sauce.

Hailing from the Northeast state of Laos, this outlandish dish is both great divider - some can't get enough of its bite, some can't handle it - and greatly distinctive. Garlic, chilies, green beans, cherry tomatoes and shredded raw papaya get dramatically pulverized in a pestle and mortar, so releasing a rounded sweet-sour-spicy flavour that's not easily forgotten.

The chewiness of mixed seafood is what makes this salad so delightful. Except much much healthier! Shrimps, imitation carb meat, squids are mixed into a salad along with fresh tomatoes, onions, Thai chili and garnished.

Thailand's zesty own breed, or 'yam' as they are known here, would surely take pride of place. Unconvinced? Experience the fresh, fiery thrill of Yum Neau - with its sprightly mix of onion, coriander, spearmint, lime, dried chili and tender strips of beef - and you won't be. It perfectly embodies the invigorating in-the-mouth-thrill of all Thai salads, the yummy-ness of Yum.

Brush up on your chopstick skills and get your slurping muscles ready, noodle soup is a quick-and-easy staple of the Thai eating experience. Variations in ingredients mean ten different vendors could serve it ten different ways '. Noodles ' usually thin, occasionally broad ' are served up in a broth with just about any edible meat: chicken, beef, duck, and seafood being The most popular.

Freshly make noodle and goodness is in the chicken broth, and the secret, a dab of pig blood. The hot soup mixed with pig blood creates a truly unique richness that's so powerfully porky that it will have you addicted from your first bite!

Soft, flat egg noodles are served in a beef broth together with a choice of meat (chicken, pork or beef) and topped with crispy fried noodles. To accompany kao soi, which is eaten with chopsticks and a spoon, small side dishes are also served which enable the individual diner to adjust the sweetness or sourness of the broth.