Baan Thai Wok & Bar

1117 Blanshard St, Victoria
(250) 383-0050

Recent Reviews Order Online

Customers' Favorites

Tom Yum Gai Spicy Lemongrass Chicken Soup
Pad See EW Soybean Fresh Noodle Wok-Fry
Kow Pad Kee Mao Drunken Fried Rice
Peek Gai Tod Crispy Chicken Wings
Guay Teow Kee Mao Drunken Noodle
Satay Grilled Chicken Skewers
Chicken Yellow Curry
Por Pya Spring Rolls
Som Tum Papaya Salad
Baan Thai Noodles

Menu

Appetizer
A1 - POR PYA
(Spring Rolls) – Four golden crispy spring rolls served with sweet chili sauce
A2 - PLA MUUG TOD
(Crispy Squid) – Lightly seasoned crispy Humboldt squid and vegetables served with house made sriracha.
A3 - SATAY
(Grilled Chicken Skewers) – Four BBQ chicken skewers seasoned with turmeric, lemongrass served with peanut sauce.
A4 - SOM TUM
(Papaya Salad) – Thailand's favorite salad is made with shredded unripe green papaya tossed with fresh lime dressing, garlic, fresh Thai chili, roasted peanuts, green bean, and cherry tomatoes. Gluten free.
A5 - PEEG GAI TOD
(Crispy Chicken Wings) – Baan Thai's best kept secret! 1 lb of crispy and juicy spiced battered fresh whole wings served with sweet chili sauce
A6 - MOO PING
Local pork skewers marinated with cilantro root, garlic, white pepper and seasoning sauces and a spicy tamarind sauce
COCONUT RICE
STEAMED RICE
Paper Bags

Signature Dishes
W1 - PHUKET PHAD PED
Red curry wok-fry, with scallop, prawn, squid, bamboo, bell pepper, krachai, green bean, kaffir lime leaves, basil, coconut milk
W2 - PHAD KHING
(Ginger Wok-Fry) – This Wok-fry is lightly peppery and warming to taste. Fresh slice ginger wok-fried with garlic, celery, onion, mushroom, pepper, and carrot. The flavors are gentle on the palate.
W3 - PHAD MED MA MUANG
(Cashews Vegetable Wok-Fry) – House roasted cashews wok-fried with bell peppers, broccoli, celery, carrots, garlic and onions. A popular dish for children.
W4 - PRA RAM LONG SONG
(Tender Beef Wok-Fry) – Pra Ram long song or Swimming Rama was introduced to Thailand by Chinese merchants. Pra Ram refer to the color of green in the dish and Long Song refers to the peanut sauce that the dish is topped with. This dish is very rare to find in Thailand these days. Tender Local sirloin wok-fried with carrots, broccoli, celery, snow peas, bok choy, garlic, topped with our house made peanut sauce, crushed peanuts, and chili paste.
W5 - MOO GRATIEM
(Garlic Pork Wok-Fry) – Thinly slice local pork loin marinate with garlic, cilantro and white pepper. This dish can be prepared crispy or tender (not for gluten free meal), served on a bed of sautéed bean sprouts.
W6 - PHAD GRAPROW SUP
(Ground Pork Or Chicken Basil Wok-Fry) – The secret for this dish is the use of a high temperature turbo wok, which will create a desirable smoky flavor. Fresh garlic and chili are fried until you smell the fragrance of the meat, and then finish with Thai basil. A national Thai favorite.
W7 - LARB
(Fresh Herb Chicken or Pork Wok-Fry) – This North-Eastern Thailand dish is a must have for the locals which requires a balanced blend of the three elemental Thai flavors, spicy, sour, and salty. This dish consists of wok-fried local ground meat tossed with fresh lime dressing, grounded roasted rice, cilantro, green onion, mint, shallot, and dry chili.

Soup
S1 - TOM YUM GAI
(Spicy Lemongrass Chicken Soup) – This world renowned soup is made with fresh lemongrass, galangal, lime leaves, shallot, cilantro and cook gently in chicken broth and balanced with fresh lime juice.
S2 - TOM YUM GOONG
(Spicy Lemongrass Prawn Soup) – This world renowned soup is made with fresh lemongrass, galangal, lime leaves, shallot, cilantro and cook gently in chicken broth and balanced with fresh lime juice.
S3 - TOM KAH GAI
(Creamy Coconut Chicken Soup) – Coconut milk infused soup with young galangal, shallot, lime leaves, lemongrass, cilantro, and balanced with fresh lime juice.
S4 - TOM KAH GOONG
(Creamy Coconut Prawn Soup) – Coconut milk infused soup with young galangal, shallot, lime leaves, lemongrass, cilantro, and balanced with fresh lime juice.
S5 - GUAY TEO NAM NUEA
(Beef Brisket Noodle Soup) – Homemade Thai street food style braised local brisket locally made egg noodle soup cooked with plenty of spices and abundance of fresh herbs. Juicy tender slow cooked local beef steeped in a rich, savory aromatic broth.
S6 - GUAY TEOW MOO TOM YUM
Rice noodle soup served with Sakura ground and sliced pork, biled egg, crispy wonton, bean sprouts, chili paste, in a citrus lemongrass broth
S7 - GUAY TEOW NAM GAI
(Chicken Noodle Soup) – Delicious noodle soup come with clear, lightly seasoned broth, rice noodles, Sous Vide Rossdown chicken breast, beansprout, cilantro, and green onion.

Noodles
N1 - PHAD THAI
Rice noodle wok-fry with firm tofu, bean sprout, egg, chives, tamarind sauce, Thai chili, crushed peanuts.
N2 - BANGKOK NOODLES
Rice noodle wok-fry with bean sprout, egg, green onion. Seasoned lightly with a mild house sauce.
N3 - GUAY TEOW KEE MAO
(DRUNKEN NOODLE) Rice noodle wok-fry with Thai basil, egg, bell pepper, broccoli, onion, Thai chili, garlic.
N4 - PHAD SEEUW
Freshly made noodles with egg, Chinese broccoli, garlic, salted soy bean sauce.

Curry
C1 - GAENG KEO WAAN
(Green Curry) – Green curry dates back to the 1350s in the Kingdom of Siam. This Curry incorporates green chili peppers with fresh herbs, bell peppers, zucchini and bamboo shoots which offers a touch saltiness, & sweetness. Choice of tofu, Rossdown chicken, Sakura pork, Tempeh, Beef $3, Prawns $2, or Seafood $4.
C2 - GAENG
(Red Curry) – In Thailand, most families have their own secret recipe that they pass on from one generation to the next. The Essential ingredients that makes this curry savory with complex flavor profiles, are sun dried chili, galangal, lemongrass, kefir lime zest, shallot, cilantro root, garlic, shrimp paste, and coarse sea salt. Simmered with fresh herbs, bell peppers, zucchini and bamboo shoots.
C3 - PANANG
(Dried Red Curry) – A relatively mild version of Thai curry. It is rich, complex, with subtle fragrance. The curry made from a diverse variety of dry herbs and spices. It is simmered in coconut milk with green bean and peppers and finish with kaffir lime leaves. Beef and Pork are most common, it also pairs perfectly with seafood.
C4 - MASSAMAN LAMB
(Royal Curry) – Massaman curry was developed for the Royal Family during the Ayutthaya Kingdom in the 16th century and is now one of the world's most famous curries. We braise New Zealand Lamb shanks in a aromatic, sweet, rich curry paste with bay leaves, coconut milk, baby potatoes, and onion.

Custom/Side
ADD SPRING ROLL
COCONUT MILK
CURRY SAUCE (2OZ)
CURRY SAUCE (6OZ)
CHILI PLUM SAUCE (2OZ)
PEANUT SAUCE (2OZ)
EGG NOODLES
FRESH NOODLES
FRIED EGG
HOUSE SAUCE
RICE NOODLES
SIDE BEEF
SIDE CHICKEN
SIDE CHILIES
SIDE MIXED VEGETABLES
SIDE PORK
SIDE PRAWN
SIDE SEAFOOD
SIDE SQUID
SIDE TOFU

Dessert
D2 - CHOCOLATE CAKE
The first thing you will say after "OMG! this cake is fantastic!" is that you can't believe it's vegan. This decadent chocolate cake is created using of plant based ingredients mixed with a healthy quantity of Cocoa, finished with a heavenly chocolate glaze & raspberry coulis.
D3 - KEY LIME PIE
The real Key Lime, no mistake! A perfectly blended all natural key lime filling refreshingly set in a deep dish graham shell and generously topped with the most delicious real whipped cream.
D4 - MANGO CHEESECAKE
Refreshing mango cheesecake perfectly baked on a ginger spiced graham crust, then topped with smooth fond, sweet mango drizzle and toasted coconut flakes for the perfect tropical finish.

Misc
Chop Sticks
Cutlery

Vegetable Wok-Fry
V1 - BAAN THAI GARDEN
Carrot, broccoli, celery, snow pea, suey-choy, garlic – peanut sauce.
V2 - PHAD PAK KANA
Chinese broccoli, salted soybean, garlic.
V3 - MACUA PHAD TOFU
Eggplant, soft tofu, snow pea, carrot, basil, garlic, salted soybean.

Fried Rice
F1 - KOW PHAD
Tomato, egg, Chinese broccoli, onion, carrot, snow pea, garlic, Thai chili
F2 - KOW PAHD KEE MAO
Thai basil, bell pepper, Chinese broccoli, onion, garlic, egg, white pepper, Thai chili
F3 - KOW PHAD TOM YUM
Egg, mushroom, tomato, cilantro, lemongrass, kaffir lime leaves, chili oil sauce, balanced with spices, lemon juice.
F4 - KOW PHAD SUPPAROD
Egg, tomato, onion, pineapple, cashews, yellow curry spice.

Non Alcoholic
Soda
Sparkling Water
Still Water

Photos

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Recent Reviews

Autumn was a super cool server! She was very kind, fun!, made our night extra awesome. She was very cognisant of food preference and allergies. We will be back soon for a cozy culinary experience with Autumn. Autumn/food aside restaurant was crazy for a Tuesday night.
December 2024
Victoria will never cease to confuse and baffle me when they say food is good. I ordered the red curry and it was below average and extremely expensive. Other than Siam Siam in Vancouver (RIP) this may be the most expensive Thai food I’ve ever purchased. $31 for red curry and coconut rice is quite literally insane for the quality that was received. I don’t mind paying a lot for food, especially considering how shit the economy is and I know business owners fee this as well...
December 2024
Awesome evening - good food & good company, including a couple who had never come to Baan Thai...they loved you guys! Great portions of great food & excellent that we had Autumn as our server, taking care of us. Thank you - we'll be back soon!
December 2024

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Baan Thai Wok & Bar

1117 Blanshard St, Victoria, BC V8W 2H7
(250) 383-0050