L'thai Organic Cuisine & Wine Bar (Peachtree Corners)
5450 Peachtree Pkwy, Peachtree Corners
(770) 807-7684
Appetizers
Steamed Pork and Shrimp Dumplings (Ka-Nhom Jeeb) (4 pcs)
Steamed dumplings stuffed with herbed minced pork and shrimp. Shitake, water chestnuts, and served with light herbal soy sauce.
Flash Fried Basil Rolls (Por-Pia Horapa Tod) (8 pcs)
Our fresh basil rolls are dipped in gluten-free panko batter, flash-fried to crispy on the outside, and still fresh on the inside. Served with light brown citrus sauce.
Crispy Organic Tofu (Tow-Hoo Tod Grob) (8 pcs)
Crisply fried organic tofu served with sweet chili-peanut sauce.
Fresh Basil Rolls (Por-Pia Horapa Sod) (8 pcs)
Organic baby spring mix, carrots, cucumbers, bean sprouts, Thai rice noodles, and fresh Thai basil, rolled in rice papers. Served fresh with brown sauce and grounded peanuts.
Veggie Tempura [Pak Chube Pang Tod]
Mixed organic garden vegetables in gluten-free batter, crisply fried, and served with sweet citrus sauce.
L'Thai Spring Rolls (Por-Pia-Tod) (3 pcs)
Crisply fried organic spring rolls stuffed with organic cabbages, celeries, carrots, and bean thread served with sweet citrus sauce.
Escargots Stuffed Mushrooms (Hed Yud Hoy Taak)
Five premium imported escargots sautéed in mild curry sauce, stuffed in mushroom caps, topped with finely julienned kaffir lime leaves and sweet peppers.
Calamari Tempura (Pla-Meuk Tod Grob)
Tender calamari rings in gluten-free panko batter, crisply fried and served with sweet chili sauce.
Phoenix and Dragon Cake (4 pcs) (Tod-Man Goong and Gai])
A mixture of ground shrimp and all-natural chicken breast, Thai chili, chopped green beans, kaffir lime leaves, fried and served with peanut cucumber ar-Jard.
Satay Chicken (Gai Satay) (4 pcs)
Skewered marinated all-natural chicken breast strips with lemongrass, galangal, turmeric, spices, and herbs, grilled and served with curry peanut sauce and cucumber ar-Jard.
Blanket Shrimp (Goong Hom-Pah) (4 pcs)
Wild-caught Gulf shrimp halved, and stuffed with well-seasoned ground chicken, then rolled in rice paper. Crisply fried, and served with tangy citrus sauce.
Crabmeat and Shrimp Cheese Rolls (Por-Pia Poo) (3 pcs)
Mixtures of lump crabmeat, shrimp, cream cheese, shredded carrots, chopped shallots, and cilantro, rolled in rice papers, crisply fried, and served with sweet citrus sauce.
Crispy Soft Shell Crab (Poo Nim Tod Grob)
Jumbo soft shell crab in gluten-free panko batter, crisply fried and served with our sweet chili sauces.
Soups
Tom-Kha (Galangal Coconut Soup)
Choice of all-natural chicken, organic mixed vegetable, or organic silken tofu in coconut broth with galangal, lemongrass, mushrooms, and kaffir lime leaves.
Tom-Yum (Lemongrass Soup)
Choice of all-natural chicken or organic mixed vegetable, or organic tofu in lemongrass broth with kaffir lime leaves, tomatoes, and mushrooms.
Giew Nahm (Pork Wonton Soup)
Pork wontons simmered in a clear light broth with shredded napa cabbages and chopped shallots.
Gang-Jeud Poo Sarai-Talay (Crabmeat and Seaweed Soup)
Lump crabmeat, nori, and wakame seaweed in light vegetable consommé with glass noodles.
Tom Kamin Hoy-Mangpu (Mussel Turmeric Galangal Soup)
Chilean black mussels in turmeric coconut galangal broth with fresh basil and diced mixed peppers.
Tom Kamin Pla Salmon (Salmon Turmeric Lemongrass Soup)
Sushi quality fatty salmon in turmeric lemongrass broth with fresh basil and diced mixed peppers. Great source of omega 3.
Salads
Salad Kaek (L'Thai Spring Mixed Salad)
Organic baby spring mixed, grape tomatoes, carrots, cucumbers, red onions, crispy tofu, boiled egg, and crispy fried shallots. Served with our curry peanut dressing.
Dinner Salad Kaek
A smaller portion of our salad Kaek with curry peanut dressing.
Som Tum Malagor (Green Papaya Salad)
Pestled shredded green papaya, carrots, tomatoes, green beans, and peanuts in lime dressing.
Larb (Spicy Chicken or Grass-fed Sirloin Salad)
Coarsely grounded chicken or glass-fed sirloin cooked in low heat then tossed in lime dressing with fresh mints, roasted rice powder, red onions, and scallions.
Nham-Sod (Zesty Ground Pork Salad)
Coarse ground pork cooked in low heat, then tossed in lime dressing with peanuts, julienne of fresh ginger, and roasted dry chili peppers.
Yum, Nua Yaang Nam-Tok (Spicy Grilled Grass-fed Beef Salad)
Grilled grass-fed sirloin sliced and seasoned with grounded roasted rice, lime juice, red onions, Thai chili, and fresh mint leaves.
Yum Talay (Mixed Seafood Salad)
A combination of steamed wild-caught gulf shrimp, sea scallops, New Zealand green mussels, and calamari tossed in lime juice with lemongrass, scallions, cilantro, red onions, grape tomatoes, and shredded carrots.
Chef's Specialties
Flounder Princess (Pla Ta-View Song-Kreung)
Wild-caught filet of flounder crisply pan-fried, topped with sauteed tiger shrimp and lump crabmeat in galangal coconut sauce, and served with broccoli and asparagus.
Chili Rainbow Trout (Pla Trout Lad Prix)
Crisply pan-fried butterfly filet of rainbow trout topped with sauteed Thai chili sauce served on a bed of mixed veggie.
Yellow Crispy Chicken (Gai Tod Gaeng Kari)
Filet breast of chicken marinated in turmeric curry spices, gluten-free panko battered fried, and served on a bed of mixed vegetables in yellow curry sauce, and accompanied with ar-Jard cucumber.
Lump Crabmeat Fried Rice (Coaw Pad Poo)
Stir-fried rice with lump crabmeat, onions, scallions, grape tomatoes, and egg in our signature light brown sauce.
Roasted Duck Curry (Gang Ped Bhed-Yang)
Sliced boneless roasted duck breast in red curry. Pineapple, snow peas, tomatoes, and mixed peppers.
Crispy Basil Duck (Ka-Prow Bhed Grob)
Crisply thin boneless duck sautéed with snow peas, fresh chili, basil leaves, and mixed peppers in basil garlic sauce.
Basil Grilled Salmon (Ka-Prow Salmon)
8 oz. Sushi quality wild-caught salmon filet, grilled with the skin on, served on a bed of mixed vegetables and topped with sautéed fresh basil leaves, diced onions, and mixed peppers in basil wine sauce.
Choo-Chee Grouper (Choo-Chee Pla Gow)
Crisply pan-fried grouper filet topped with sautéed choo-chee chili sauce, coconut cream, and finely chopped kaffir lime leaves.
Thai Rama Beef (Pra Ram Long-Song)
Sliced grass-fed sirloin sauteed in mild curry peanut sauce and served on a bed of mixed veggies and broccoli.
Crispy Softshell Crabs (Panang Poo-Nim Tod)
Selected jumbo softshell crabs (2) in panko batter, crisply fried and served on a bed of mixed veggie and Panang sauce.
Basil Lamb Chops (Ka-Prow See-Klong Gae)
Scrumptiously grilled tender new Zealand spring lamb chops (4) served with sautéed diced onions and mixed peppers in basil wine sauce and accompanied with grilled mixed vegetables.
Grilled Sea Bass Gingerine (Jeon Pla Hima Yaang)
7 oz. Grilled Chilean sea bass and served on a bed of mixed vegetables and topped with sautéed julienne of ginger, onions, and scallions in ginger sauce.
Three Flavors Red Snapper (Krapong Dang Sam-Rod)
1.5 lbs - 2 lbs whole wild-caught red snapper crisply fried served with sautéed diced onions and mixed peppers in a special tangy-sweet three flavors pepper sauce.
Fried Lobster Panang (Goong Mungorn Tod Lad Panang)
8 oz. South African lobster tail in gluten-free panko batter, crisply fried and served on a bed of sautéed mixed vegetable in our signature Panang sauce, accompanied with broccoli and asparagus.
Dinner - Traditional Entrees
Pad Ka-Prow (Basil Sauce)
Traditionally sautéed chopped meat with fresh basil leaves, onions, snow peas, and mixed peppers.
Pad Him-a-Parn (Cashew Sauce)
Sauteed with cashew nuts in a special sesame sauce with onions, celeries, and carrots.
Pad Khing (Ginger Sauce)
Sauteed with julienne of fresh ginger, onions, shallots, mushrooms, carrots, and mixed peppers.
Pad Prix-Khing (Green Beans Chili Sauce)
Sauteed with green beans in spicy Thai chili sauce.
Pad Kra-Tiam Prix-Thai (Garlic Pepper Sauce)
Sauteed with squashes, zucchini, celeries, cabbages, carrots, broccoli, garlic, and white pepper.
Pad Ped (Roasted Chili Sauce)
Sauteed in roasted chili sauce with snow peas, onions, scallions, fresh basil, and mixed peppers.
Dinner - Thai Curries
Gaeng Panang (Panang Curry)
Sauteed in pa-nang curry with snow peas, fresh basil leaves, mixed peppers, and coconut milk.
Gaeng Massaman (Massaman Curry)
Sauteed in massaman curry with cashews. Potatoes, onions, and coconut milk.
Gaeng Daeng (Red Curry)
Sauteed in red curry with bamboo shoots, fresh basil leaves, mixed peppers, and coconut milk.
Gaeng Kari (Yellow Curry)
Sauteed in yellow curry with mixed peppers, potatoes, onions, fresh basil leaves, mixed peppers, and coconut milk.
Gaeng Kiew-Whan (Green Curry)
Sauteed in spicy green curry with green beans, Thai eggplants, bamboo shoots, fresh basil leaves. Mixed peppers and coconut milk.
Gaeng Bha (Wild Jungle Curry)
No coconut milk. Sautéed in wild jungle curry with green beans, Thai eggplants, bamboo shoots, rhizomes, fresh basil leaves. Mixed peppers, and young green peppercorns.
Dinner - Rice and Noodles
Pad-See-Ew (Pad-Z-U Noodles)
Stir-fried wide rice noodles with egg, broccoli, and carrots, in special soy-based brown sauce.
Caow-Pad L'Thai (L'Thai Fried Rice)
Stir-fried rice Thai style with egg, scallions, onions, and tomatoes. Second to none.
Crow-Pad Ka-Prow (Basil Fried Rice)
Spicy fried rice with egg. Chili garlic, fresh basil leaves, diced onions, and mixed peppers.
Crow-Pad Phong Kari (Curry and Pineapple Fried Rice)
Stir-fried rice with egg, curry powder, onions, raisins, and pineapple.
Pad-Thai Boraan (Old Fashioned Pad-Thai)
Thai rice noodles stir-fried with bean sprouts, chives, chopped tofu, radishes, grounded peanuts, and egg, in special tamarind sauce.
Pad Kee-Mow (Drunken Noodles)
Stir-fried wide rice noodles in brown sauce with egg, onions, carrots, snow peas, mushrooms, fresh basil leaves, and mixed peppers.
Pad Woon-Sen (Glass Noodles) (Low Carb)
Stir-fried glass noodles with egg, grape tomatoes, broccoli, carrots, onions, scallions, celeries, napa cabbages, zucchini, and yellow squashes.
Pad Suki Yaki (Spicy Glass Noodles) (Low Carb)
Stir-fried glass noodles with egg, onions, scallions, celeries, napa cabbages, zucchini, and yellow squashes in spicy bean sauce.
Desserts
Kow-Nhiew Ma-Muong (Fresh Mango and Sweet Coconut Rice)
Fresh tropical mango served with sweet coconut black rice, coconut cream, and sesame seeds.
Ka-Nhom Mor-Gaeng (L'Thai Custard)
Custard made from mixtures of tarot roots, organic eggs, palm sugar, and gluten-free flour. Served with sweet coconut rice and coconut cream.
Gluoy-Arb-Narm-Peung (Fried Thai Banana with Honey)
Thai banana in shredded coconut sesame seed batter, crisply fried, and topped with organic honey.
Kow-Nhiew Kanoon (Jackfruit and Sweet Coconut Rice)
Tropical jackfruit served with sweet coconut black rice and coconut cream.
Kow-Nhiew Turian (Durian Coconut Rice)
Tropical durian "The king of fruit", in coconut palm syrup with black sweet coconut rice.
Beverages
Saratoga Bottled Spring Water (12 oz)
Saratoga Sparkling Water (12 oz)
Saratoga Bottled Spring Water (28 oz)
Saratoga Sparkling Water (28 oz)
Sweetened Iced Tea
Unsweetened Iced Tea
Coke
Diet Coke
Sprite
Thai Iced Tea
Organic Coconut Water
Organic Strawberry Lemonade
Organic Mango Juice
Organic Orange Juice
Hot Organic Jasmine Tea
Hot Organic Green Tea
Decaffeinated Organic Herbal Tea
Organic Sumatran Coffee
Organic Arabica Decaffeinated Coffee
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Recent Reviews
My favorite Thai and organic restaurant ever! Their ingredients are always fresh. We had the opportunity to get to know the owner and I am honored to meet him. He has created this restaurant out of his love for health and well-being. Thank you for exciting and feeding us with delicious organic gluten free food. ?
February 2022
Gluten Free, organic thai food? Say no more. The owner has taken a lot of care to source his organic ingredients and makes his own glutten free sauces for all their dishes. Never left a thai food place and felt amazing afterwards. IYKYK
February 2022
I’ve been eating here for years. When I lived in Atlanta, I visited their other location. Some of the best Thai food I’ve ever had. Best in the Peachtree Corners for sure. Highly recommend!
January 2022
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