Baan Thai Wok & Bar

777 Royal Oak Dr #400, Victoria
(250) 658-0057

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Drunken Noodles with Mixed Seafood

Hind Lamb Leg WL Onion

Panang Dried Red Curry

Red Curry Vegetables

Por Pya Spring Rolls

BBQ Pork Noodle Soup

Drunken Fried Rice

Pad Thai with Tofu

Baan Thai Noodles

Eggplant Stir Fry

(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

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Recent Reviews

My family and I came in for dinner on our vacation to Victoria and had a wonderful meal. Our server Shannon helped us with some recommendations and they were superb. She also did a great job of making sure our experience was the best. Definitely would recommend to everyone that has the pleasure of visiting.

December 2024

I had a delicious dinner at Baan Thai on Saturday night and our waitress Alexis was the sweetest server, she made sure we were taken care of and went above and beyond to be friendly and make us comfortable. 10/10 experience

November 2024

Located in Broadmead plaza, hidden behind Canadian tire. Lots of free parking. Very good ambiance, excellent service with smile, busy but still quite, clean restaurant, good portion of food. Food very tasty. Will definitely go there again.

November 2024

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Baan Thai Wok & Bar

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