Araya Thai Restaurant — Full Menu

Skewers of marinated chicken, barbecued and served with peanut sauce.

Guide recipe — Chicken Satay · how this dish is typically made

Deep-fried Thai style spicy fish cake served with sweet chilli sauce and peanut.

Guide recipe — Thai Fish Cakes · how this dish is typically made

Chicken and prawn toast topped with sesame seeds served with sweet chilli sauce.

Deep-fried prawns in crispy batter, served with sweet chilli sauce.

Deep-fried squid in a light batter, served with sweet chilli sauce.

Deep-fried spring rolls filled with aromatic shredded duck, leek, and carrot, wrapped in filo pastry and served with Thai-style red wine sauce.

Crispy filo pastry parcels filled with marinated minced chicken and prawns, served with sweet chilli sauce.

Thai style dumpling, marinated minced pork and prawn wrapped with wonton pastry, steamed and accompanied with Sriracha sauce.

Crispy chicken wing topped with tasty red wine sauce and sesame seeds.

Thai style marinated meaty spare ribs topped with tasty red wine sauce and sesame seeds.

Deep-fried vegetable spring rolls served with sweet chilli sauce.

Deep-fried assorted vegetables in light batter served with sweet chilli sauce.

Deep-fried lightly battered fresh bean curd served with sweet chilli sauce and crushed peanut.

Guide recipe — Tao Hoo Tod · how this dish is typically made

Skewers of assorted vegetables and bean curd grilled, served with peanut sauce.

Charcoal grilled New Zealand green mussels served with spicy fresh garlic and fresh chilli sauce.

Thai spicy prawn cracker served with sweet chilli sauce.

Extra £9.00 per additional person. A platter of favourite Thai starters including chicken satay, vegetable spring roll, chicken and prawn toast, Thai style spare rib, served with sweet chilli and peanut sauce.

Extra £12.50 per additional person. A platter of assorted seafood including Thai fish cake, grilled giant king prawns, deep-fried prawns, grilled green mussel and grilled squid served with sweet chilli and Thai spicy garlic and chilli sauce.

For 2 people, extra £8.00 per additional person. A platter of Thai vegetarian starters including spring roll, vegetable in batter and grilled vegetable skewers served with sweet chilli and peanut sauce.

Prawns or chicken. Thai flavoursome spicy, hot and sour soup with mushroom and tomatoes, flavoured with lemongrass, galangal, lime leaves, chilli, lime juice and a little coconut milk.

Guide recipe — Tom Yum Goong · how this dish is typically made

Thai flavoursome spicy, hot and sour soup with mushroom and tomatoes, flavoured with lemongrass, galangal, lime leaves, chilli, lime juice and a little coconut milk.

Prawns or chicken. Light coconut milk soup, flavoured with mushroom, lemongrass, galangal, lime leaves, chilli and fresh coriander.

Guide recipe — Tom Kha Gai · how this dish is typically made

Mushroom in light coconut milk soup, flavoured with lemongrass, galangal, lime leaves, chilli and fresh coriander.

A popular Thai spicy salad made with julienned green papaya, carrots, tomatoes, fresh chilli and garlic, flavoured with lime juice, fish sauce, palm sugar and crushed peanuts.

Guide recipe — Som Tum Thai · how this dish is typically made

Grilled slices of tender beef seasoned with a spicy Thai dressing and tossed with fresh chilli, shallots, tomatoes and spring onions.

A traditional north-eastern Thai dish of minced pork tossed with a spicy Thai dressing, dried chilli flakes, spring onions and fresh coriander.

Guide recipe — Laab · how this dish is typically made

An authentic Thai green curry cooked in coconut milk with aubergine, bamboo shoot, chilli, bell pepper and aromatic selection of Thai herbs. Your choice of chicken / pork, beef or prawns.

Vegetarian green curry. An authentic Thai green curry cooked in coconut milk with tofu, chilli, vegetable and aromatic selection of Thai herbs.

An authentic Thai red curry cooked in coconut milk with aubergine, bamboo shoot, chilli, bell pepper and aromatic selection of Thai herbs. Your choice of chicken / pork, beef or prawns.

Vegetarian red curry. An authentic Thai red curry cooked in coconut milk with tofu, chilli, vegetable and aromatic selection of Thai herbs.

A massaman curry paste with carrot, onion, potatoes, peanut and cashew nut slowly cooked in coconut milk, flavoured with cinnamon, cloves, nutmeg and aromatic spices. Your choice of chicken / pork, beef or prawns.

Guide recipe — Massaman Curry · how this dish is typically made

Vegetarian massaman curry. A Massaman curry with tofu, carrot, onion, potato, peanuts and cashew nuts, slowly simmered in creamy coconut milk with fragrant cinnamon, cloves, nutmeg and aromatic spices.

A mild and delicate flavour of yellow curry paste cooked in coconut milk with potatoes and onion, sprinkled with crispy shallot on top. Your choice of chicken / pork, beef or prawns.

Guide recipe — Yellow Curry · how this dish is typically made

Vegetarian yellow curry. A mild and delicate flavour of yellow curry paste cooked in coconut milk with tofu, potatoes and onion, sprinkled with crispy shallot on top.

Roast duck in red curry paste, well-cooked in coconut milk with pineapple, tomatoes and bell pepper.

Guide recipe — Kaeng Phed Pet Yang · how this dish is typically made

A very hot and spicy curry without coconut milk, cooked with bamboo shoot, aubergine and fine bean, enhanced with wild ginger, young peppercorns and Thai herbs. Chicken / pork / tofu, beef or prawns.

Guide recipe — Gaeng Pa · how this dish is typically made

A rich and creamy red curry cooked in coconut milk and flavoured with kaffir lime leaves. Your choice of chicken / pork, beef or prawns.

Guide recipe — Panang Curry · how this dish is typically made

A rich and creamy red curry cooked in coconut milk with tofu and vegetables, flavoured with kaffir lime leaves.

A popular Thai stir-fried dish with fresh chilli, garlic, onion, fine bean, bamboo shoot and Thai basil leaves, with your choice of meat. Chicken / pork / tofu, beef or prawns.

Guide recipe — Pad Krapow · how this dish is typically made

Lightly battered aubergine with bell peppers, onions and Thai basil leaves, topped with a chilli and garlic sauce.

Stir-fried lightly battered chicken with cashew nuts, bell peppers, onions, chilli and spring onions.

Stir-fried in oyster sauce with broccoli, carrots, onions, bell peppers and spring onions. Chicken / pork / tofu, beef or prawns.

An aromatic stir-fried dish with fresh ginger, onions, mushrooms, spring onions and bell peppers. Chicken / pork / tofu, beef or prawns.

Guide recipe — Pad Khing · how this dish is typically made

Stir-fried in a traditional Thai-style sweet and sour sauce with pineapple, tomatoes, onions and spring onions. Chicken / pork / tofu (vegetarian option available).

Guide recipe — Pad Priew Wan · how this dish is typically made

Stir-fried with fresh chilli, Thai chilli paste, onions, mushrooms, baby corn, bell peppers and Thai basil leaves. Chicken / pork / tofu, beef or prawns.

Guide recipe — Pad Nam Prik Pao · how this dish is typically made

Thai style fried rice with fresh pineapple, egg, onion, cashew nut, turmeric and yellow curry powder, served in a fresh-carved pineapple. Chicken / pork / tofu / beef / prawns.

Guide recipe — Khao Pad Saparot · how this dish is typically made

Lightly battered chicken in exotic tamarind and palm sugar sauce with pepper, onion, spring onion and cashew nut, garnished with crispy rice noodles.

Crispy marinated duck breast topped with exotic tamarind and palm sugar sauce, garnished with crispy shallot and crispy rice noodles.

Stir-fried marinated roast duck in Thai chilli oil with baby corn, mushroom, spring onion, pepper and basil leaves.

Guide recipe — Pad Nam Prik Pao · how this dish is typically made

Crispy marinated duck topped with Thai style sweet and sour sauce, pineapple, tomatoes, onion, spring onion and bell pepper.

Guide recipe — Pad Priew Wan · how this dish is typically made

Slow cooked marinated beef in creamy red curry paste, coconut milk and crushed peanut, served on a bed of white cabbage and topped with cashew nut.

Sizzling tender beef with black peppercorn sauce and ginger, mushroom, pepper, onion and spring onion.

Sizzling giant king prawns stir-fried with Thai basil leaves, fresh chilli, garlic, fine bean, onion and pepper, served on a hot sizzling platter.

Char-grilled giant king prawns served on onion, pepper and mushroom with Thai style spicy chilli and garlic dipping sauce.

Guide recipe — Goong Pao · how this dish is typically made

Pan-fried giant king prawn topped with rich and flavoursome red curry, cooked in coconut milk with kaffir lime leaves.

Guide recipe — Chu Chee Pla · how this dish is typically made

Famous Thai spicy hot and sour soup with giant king prawn, mushroom and tomatoes, flavoured with lemongrass, galangal, lime leaves, chilli, lime juice and a touch of coconut milk, served in a Thai style hot pot.

Guide recipe — Tom Yum Goong · how this dish is typically made

Lightly battered giant king prawns topped with exotic tamarind and palm sugar sauce with bell pepper, onion and crispy shallot, garnished with crispy rice noodles.

Succulent giant king prawns stir-fried with crushed garlic, white pepper and mixed peppers in a rich garlic and pepper sauce.

An authentic Thai favourite of giant king prawns stir-fried in a rich yellow curry sauce with turmeric egg, fresh chilli, onion and spring onion.

Steamed seabass fillet topped with lime juice, fresh chilli, fish sauce, crushed garlic with lemon slice and coriander.

Guide recipe — Pla Kapong Neung Manao · how this dish is typically made

Lightly battered seabass fillet topped with rich and flavoursome sauce made from fresh chilli, garlic, onion, pepper and coriander root.

Guide recipe — Pla Rad Prik · how this dish is typically made

Lightly battered sea bass fillet topped with Thai style sweet and sour sauce, pineapple, tomatoes, onion, spring onion and pepper.

Guide recipe — Pad Priew Wan · how this dish is typically made

Lightly battered sea bass fillet topped with a mixture of soy sauce, oyster sauce, fresh ginger, mushroom, pepper, onion and spring onion.

Guide recipe — Pad Khing · how this dish is typically made

Pan-fried seabass fillet topped with a rich and flavoursome red curry, cooked in coconut milk and infused with fragrant kaffir lime leaves.

Guide recipe — Chu Chee Pla · how this dish is typically made

Steamed Thai jasmine rice.

Egg fried rice.

Steamed Thai jasmine rice with coconut milk.

Guide recipe — Khao Kathi · how this dish is typically made

Steamed Thai sticky rice.

Stir-fried egg noodle with egg, beansprout and spring onion.

The signature Thai stir-fried rice noodle with egg, bean sprout, spring onion and carrot in tamarind and palm sugar sauce, served with crushed peanut, dried chilli flakes and a wedge of lemon. Your choice of tofu, chicken / pork or prawns.

Guide recipe — Pad Thai · how this dish is typically made

A popular Thai noodle — flat rice noodles stir-fried with egg, broccoli, carrots and cabbage, in dark soya sauce and white pepper. Your choice of tofu, chicken / pork or prawns.

Guide recipe — Pad See Ew · how this dish is typically made

Three scoops of vanilla ice cream topped with Baileys Irish cream and crushed cashew nut.

Deep-fried banana in light batter topped with golden syrup, accompanied by a scoop of vanilla ice cream and whipping cream.

Guide recipe — Thai Banana Fritters · how this dish is typically made

Three scoops of vanilla ice cream served with banana topped with chocolate sauce, crushed cashew nuts and whipping cream.

Perfectly ripened fragrant mango served with sticky rice cooked with coconut milk. (Seasonal)

Guide recipe — Mango Sticky Rice · how this dish is typically made

Perfectly ripened fragrant mango topped with golden syrup, accompanied by a scoop of vanilla ice cream and whipping cream. (Seasonal)

Three scoops of vanilla ice cream topped with Tia Maria liqueur and crushed cashew nut.

Three scoops of vanilla ice cream.

Three scoops of vanilla ice cream served with pineapple topped with golden syrup, crushed cashew nuts and whipping cream.

Minimum 2 people, per person. Tom yum soup; mixed starter platter (chicken satay, spring roll, chicken and prawn toast, Thai style spare ribs with peanut sauce); Thai green curry; gai ma kham or goong ma kham; pad pak raum. Served with steamed Thai jasmine rice.

Minimum 2 people, per person. Tom yum soup; mixed starter platter; massaman curry; goong yai prik tai dum or neau prik tai dum; pad pak raum. Served with steamed Thai jasmine rice.

Minimum 2 people, per person. Tom yum soup; vegetarian mixed platter; Thai green curry; ma kue sam rot; pad pak raum. Served with steamed Thai jasmine rice.