n

Sripraphai Tel: 516 280 3779 11:30am-10pm280 Hillside Avenue www.sripraphairestaurant.com Last call 9:30pmWillston Park, NY 11596 Closed Wednesday

* If you have any food allergies, such as peanuts, seafood etc., Please inform your server before placing your order.

** Vegetarian dishes also available!

SO-1 Jasmine Rice 1.00SO-2 Sticky Rice 1.75SO-3 Chicken Stock Rice 1.75SO-4 Brown Rice 1.75SO-5 Coconut Rice 2.00

Side Orders

Drinks

SD-1 Soda 2.00

SD-2 Hot Tea, Green Tea 1.50

SD-3 Hot Coffee 2.00

SD-4 Black Thai Iced Tea 2.50

SD-5 Black Iced Coffee 2.50

SD-6 Thai Iced Tea w. Milk 2.50

SD-7 Thai Iced Tea w. Milk & Black Pearls 3.00

SD-8 Iced Coffee w. Milk 2.50

SD-9 Coconut Juice 2.50

SD-10 Longan Juice Drink 2.50

C-1 SeaSoned pork 9.00 With garlic and pepperC-2 n Sauté ChiCken 9.00 With cashew nuts, pineapple and roasted chiliC-3 pan fried egg 8.50 With ground pork or chicken C-4 fried or B.B.Q. ChiCken 9.00C-5 Sauté ChiCken 9.00 With ginger, onion and scallionC-6 Bean thread 9.50 With shrimp and pork belly in casseroleC-7 Sauté mixed vegetaBleS 9.00 With oyster sauceC-8 Sauté ChineSe waterCreSS 9.50 With oyster sauce C-9 Sauté ChineSe BroCColi 9.00 With oyster sauceC-10 Sauté ChineSe BroCColi 10.50 With crispy porkC-11 n Sauté ChineSe BroCColi 10.50 With roasted porkC-12 n Sauté eggplant 10.00 With ground pork, garlic, chili and basil leavesC-13 Sauté Bean thread 9.00 With egg, shrimp and chickenC-14 n Sauté 9.00 Choice of ground or sliced meat, chili, garlic and basil leavesC-15 n Sauté pork leg 10.00 With chili, garlic and basil leavesC-16 n Sauté CriSpy pork Belly 10.00 With chili, garlic and basil leavesC-17 n Sauté Seafood (shrimp, squid, trout fillet and mussels) 11.00 With garlic, chili, rhizome, green pepper, corn and basil leaves C-18 n roaSted duCk in Curry SauCe 11.00 With Thai eggplant and bamboo shootC-19 n Sauté pork 9.00 With prik-khing curry and long bean

C-20 n Chu-Chee Shrimp 11.00 Shrimp with chu-chee curry sauce and mushroomC-21 n panang Curry 10.00 With choice of meatC-22 n maSSaman Curry 9.00 Choice of beef or chicken with onion, potato and peanutC-23 n green Curry 9.00 With choice of meat, bamboo shoot or Thai eggplant and coconut milkC-24 n red Curry 9.00 With choice of meat, bamboo shoot and coconut milkC-25 n green Curry 11.00 With roasted duck, tomatoes, pineapple and coconut milkC-26 yellow (karee) Curry 10.00 With coconut milk, chicken, potato, onion and cucumber sauce on the sideC-27 n Jungle Curry 9.00 With choice of meat and mixed vegetables C-28 n kang Som 9.00 Sour curry with mixed vegetables and shrimpC-29 n Sauté frog legS (Bone in) 12.00 With chili, garlic and basil leavesC-30 n Sauté roaSted duCk 11.00 With bamboo shoot, chili and basil leavesC-31 n Sauté Sea trout fillet 11.00 In spicy curry sauce with Thai eggplantC-32 Sauté Beef 9.00 With oyster sauce, mushroom and scallionC-33 n Sauté SliCed CatfiSh (with tiny BoneS) 9.00 In spicy curry sauce with Thai eggplant C-34 n Sauté pork Curry 9.00 With Thai eggplantC-35 n Sauté Sa-tor Bean 9.50 In spicy sauce with shrimpC-36 n Southern Style Curry 9.50 With choice of meatC-37 n kang Som Sour Curry 9.00 With shrimp and cha-om omeletC-38 n Sour and SpiCy yellow Curry 9.00 With sour bamboo shoot and sea troutC-39 n fiSh flavor Curry 9.00 With mixed vegetables and shrimp

A La Carte

Choice of: Chicken, beef or pork Substitute meat to seafood add $1.50

raPhaiSriPSEE-PRA-PIE

THAI RESTAURANT

D-1 ICE CREAM (A) Coconut Ice Cream 5.00

(B) Lychee Ice Cream 5.00

(C) Green Tea Ice Cream 5.00

Chilled dessert is in refrigerator showcase.

Dessert

NYC’S top Zagat rated thai reStaurant iS now in your area

we deliver! (CaSh only)A charge may apply for longer distance.

n

Catering Available!

n

n-1

p

ad

th

ai

9.5

0

Sa

uté

rice

nood

les w

ith b

ean

spro

uts,

egg,

shrim

p,

d

ry sh

rimp

and

cru

shed

pea

nuts

on

the

side

n-2

r

ad

-na

9.0

0

Sa

uté

nood

les t

oppe

d w

ith T

hai s

tyle

gra

vy sa

uce,

choi

ce o

f mea

t and

Chi

nese

bro

ccol

in

-3

p

ad

-See

-ew

9.0

0

Sa

uté

soy

sauc

e no

odle

s, ch

oice

of m

eat,

egg

and

Chi

nese

bro

ccol

i n

-4

ga

i-k

ua

9.0

0

Sa

uté

nood

les w

ith c

hick

en, s

quid

and

egg

n-5

n

dr

un

ken

no

od

leS

9.0

0

Sa

uté

nood

les w

ith c

hoic

e of

min

ced

or s

liced

mea

t, ch

ili an

d b

asil l

eave

s

n-6

n

ur

-Su

B n

oo

dle

S 9.0

0

Sa

uté

nood

les t

oppe

d w

ith T

hai s

tyle

gra

vy sa

uce,

min

ced

bee

f and

oni

on

n

-7

n C

ur

ry

riC

e n

oo

dle

S 9.0

0

W

ith c

hoic

e of

mea

t, eg

g an

d c

rush

ed p

eanu

ts

n

-8

C

riS

py

egg

no

od

leS

9.0

0

To

pped

with

shrim

p, c

hick

en, b

ambo

o sh

oot

and

mus

hroo

m

n-9

n

ka

o-S

oy

9.0

0

C

urry

egg

noo

dle

s with

cho

ice

of m

eat

n-1

0

pr

eSer

ved

Bea

n C

ur

d S

ou

p

9.5

0

W

ith se

afoo

d, p

ork,

chi

cken

, veg

etab

les,

bean

thre

ad a

nd e

gg

n-1

1 n

th

ai

no

od

leS

9.0

0

Se

rved

with

nor

ther

n st

yle

curry

, her

bs, g

roun

d

pork

and

spar

e rib

n-1

2 n

th

ai

no

od

leS

9.0

0

W

ith g

reen

cur

ry, c

hick

en a

nd b

ambo

o sh

oot

n-1

3 n

th

ai

no

od

leS

9.0

0

With

gro

und

fish

cur

ry sa

uce,

coc

onut

milk

and

fis

hbal

l; se

rved

with

stea

med

veg

etab

les

n-1

4 n

th

ai

no

od

leS

9.0

0

W

ith g

roun

d fi

sh c

urry

sauc

e an

d fi

shba

ll; se

rved

w

ith fr

esh

vege

tabl

esn

-15

Jum

Bo

no

od

le S

ou

p

9.0

0

W

ith p

ig’s

offa

l and

egg

n

-16

fiSh

ma

w S

ou

p

9.0

0

W

ith c

hick

en, e

gg, b

ambo

o sh

oot a

nd b

lack

mus

hroo

m

Fro

m:

N17

-N23

Se

rve

d u

nti

l 5p

m o

nly

n-1

7 n

Bee

f n

oo

dle

So

up

(li

gh

t o

r d

ar

k)

8.0

0

W

ith m

eatb

all,

beef

liver

and

trip

en

-18 n

So

ur

& S

piC

y n

oo

dle

So

up

8.0

0

W

ith g

roun

d p

ork,

slic

ed p

ork,

por

k ba

ll and

pea

nut

n-1

9

po

rk

no

od

le S

ou

p

8.0

0

With

fish

ball a

nd g

roun

d p

ork

n-2

0 n

C

ha

n’S

no

od

le S

ou

p

8.0

0

W

ith b

eef o

r por

kn

-21

tom

ato

Sa

uC

e n

oo

dle

So

up

8.0

0

W

ith sq

uid

, fish

ball,

tofu

and

Chi

nese

wat

ercr

ess

n-2

2

egg

no

od

leS

(no

So

up

) 8.0

0

W

ith ro

aste

d p

ork

and

bea

n sp

rout

sn

-23

no

od

le S

ou

p

9.0

0

W

ith sl

iced

duc

k or

stew

ed d

uck

Noo

dles

o-1

po

rk

leg

8.5

0

W

ith m

usta

rd g

reen

s ove

r ric

e

o-2

C

hiC

ken

8.5

0

W

ith g

inge

r sau

ce o

ver r

ice

o-3

r

oa

Sted

po

rk

8.5

0

With

spec

ial s

wee

t hou

se sa

uce

over

rice

o-4

r

oa

Sted

du

Ck

9.5

0

With

Chi

nese

wat

ercr

ess o

ver r

ice

o-5

St

ewed

Bee

f o

ver

riC

e 8.5

0

o-6

n

Ch

oiC

e o

f g

ro

un

d /

Sli

Ced

mea

t 8.5

0

W

ith c

hili,

garli

c an

d b

asil l

eave

s ove

r ric

e

o-7

S

eaSo

ned

po

rk

8.5

0

W

ith p

eppe

r and

gar

lic o

ver r

ice

o-8

S

hr

imp

pa

Ste

frie

d r

iCe

8.5

0

With

chi

cken

and

dry

shrim

p

o-9

frie

d r

iCe

wit

h S

alt

ed B

eef

8.5

0

o-1

0 n

fr

ied

riC

e w

ith

Ch

ili

Sau

Ce

8.5

0

o-1

1

S

hr

imp

or

Cr

aB

mea

t fr

ied

riC

e 9.0

0

o-1

2 n

Co

mB

o o

f C

oC

on

ut

riC

e, B

.B.Q

. 9.0

0

C

hiC

ken

an

d p

ap

aya

Sa

lad

With

dry

shrim

p an

d c

rush

ed p

eanu

ts

o-1

3

Bu

-du

Sa

uC

e r

iCe

8.5

0

With

mixe

d v

eget

able

s, d

ry sh

rimp

and

to

aste

d c

ocon

ut

o-1

4

p

an

fr

ied

mu

SSel

S (n

o r

iCe)

9.0

0

W

ith e

gg a

nd b

ean

spro

utSC

-1 n

fr

ied

So

ft S

hel

l C

ra

B

16.0

0

Serv

ed w

ith g

reen

cur

ry sa

uce

with

pin

eapp

le,

pu

mpk

in a

nd lo

ng b

ean

SC-2

n f

rie

d S

oft

Sh

ell

Cr

aB

16.0

0

To

pped

with

chi

li, ga

rlic

and

bas

il lea

ves

Soft

She

ll C

rab

Ove

r R

ice

Fish

FRIE

D P

LA

TE:

Who

le R

ed S

napp

er

22

.00

Se

a Tr

out

Fill

et

l

g 22

.00

sm 1

2.00

ST

EA

ME

D P

LA

TE:

W

hole

Str

ipe

Bas

s

22.0

0

Sea

Tro

ut F

ille

t

l

g 22

.00

sm 1

2.00

f-1

frie

d f

iSh

To

pped

with

tom

ato,

oni

on a

nd p

inea

pple

in

swee

t and

sour

sauc

ef-

2

n f

rie

d f

iSh

To

pped

with

swee

t chi

li sau

cef-

3

n f

rie

d f

iSh

Topp

ed w

ith c

hili,

garli

c an

d b

asil

f-4

fr

ied

fiS

h

Topp

ed w

ith g

inge

r sau

cef-

5

n f

rie

d f

iSh

To

pped

with

gre

en m

ango

sauc

e f-

6

n f

rie

d f

iSh

Topp

ed w

ith c

urry

sauc

ef-

7

fr

ied

fiS

h

Topp

ed w

tih d

ry g

arlic

and

pep

per

f-8

n

frie

d f

iSh

To

pped

with

lem

ongr

ass s

auce

f-9

n S

tea

med

fiS

h

With

gar

lic, c

hili a

nd lim

e ju

ice

f-10

Stea

med

fiS

h

With

soy

sauc

e, g

inge

r and

scal

lion

Sma

llla

rg

e

a-1

n

p

ap

aya

Sa

lad

7.0

0

With

dry

shrim

p an

d c

rush

ed p

eanu

tsa

-2

n

pa

pa

ya S

ala

d

9.0

0

With

seaf

ood

and

dry

shrim

pa

-3

n

pa

pa

ya S

ala

d &

dr

y Sh

rim

p

10.0

0

Gar

nish

ed w

ith c

rispy

gro

und

cat

fish

a-4

n

Sh

red

ded

gr

een

ma

ng

o S

ala

d

10.5

0

With

shrim

p, sq

uid

, chi

cken

, cru

shed

pea

nuts

and

cas

hew

nut

s a

-5

n

Bea

n t

hr

ead

Sa

lad

9.0

0

W

ith g

roun

d c

hick

en, s

hrim

p, sq

uid

and

dry

shrim

p

a-6

n

C

riS

py

Ch

ineS

e w

ate

rC

reS

S Sa

lad

10.5

0

With

shrim

p, sq

uid

and

chi

cken

a-7

n

C

riS

py

gr

ou

nd

Ca

tfiS

h

14.0

0

Topp

ed w

ith g

reen

man

go sa

lad

and

cas

hew

nut

sa

-8

n

B.B

.Q. p

or

k t

end

er

8.5

0

W

ith “

Jaew

” sa

uce

on th

e sid

ea

-9

n

B.B

.Q. p

or

k t

end

er

9.0

0

W

ith c

hili,

min

t, on

ion

and

lime

juic

ea

-10 n

B

.B.Q

. B

eef

9.0

0

With

“Ja

ew”

sauc

e on

the

side

a-1

1 n

B

.B.Q

. B

eef

9.0

0

W

ith c

hili,

min

t, on

ion

and

lime

juic

ea

-12 n

r

oa

Sted

du

Ck

Sa

lad

10.5

0

With

oni

on, c

hili,

lime

juic

e, p

inea

pple

, gin

ger,

man

go a

nd

cr

ushe

d p

eanu

tsa

-13 n

la

rB

: g

ro

un

d m

eat

8.5

0

With

fres

h m

int,

dry

chi

li and

lime

juic

e

a-1

4 n

Sw

eet

Sau

Sag

e 8.5

0

W

ith c

ucum

ber,

onio

n, c

hili a

nd lim

e ju

ice

a-1

5 n

fr

ied

So

ft S

hel

l C

ra

B

16.0

0

With

shre

dd

ed g

reen

man

go sa

uce

a-1

6 n

r

aw

Sh

rim

p

11.0

0

Topp

ed w

ith g

arlic

, chi

li and

lime

juic

ea

-17 n

Sh

rim

p o

r S

Qu

id S

ala

d

11.0

0a

-18 n

St

eam

ed C

ala

ma

ri

11.0

0

Topp

ed w

ith g

arlic

, chi

li and

lime

juic

ea

-19 n

B.B

.Q. p

or

k

9.0

0

Topp

ed w

ith g

arlic

, chi

li and

lime

juic

e

a-2

0 n

fr

ied

Ch

iCk

en a

nd

Sh

rim

p d

um

pli

ng

8.0

0

W

ith le

mon

gras

s, ch

ili an

d lim

e ju

ice

a-2

1

tha

i v

eget

aB

le S

ala

d

5.0

0

With

egg

and

pea

nut s

auce

a-2

2

B.B

.Q. p

or

k

8.0

0

M

arin

ated

with

hon

ey a

nd se

rved

with

chi

li sau

cea

-23

frie

d p

iCk

led

po

rk

Sp

ar

e-r

iBS

(Bo

nel

eSS)

7.5

0a

-24

tha

i B

uff

alo

win

g

7.5

0a

-25 n

g

ril

led

mea

tBa

ll (

Bee

f o

r p

or

k)

5.0

0

W

ith sp

icy

sauc

e

a-2

6

po

rk

, C

hiC

ken

or

Bee

f Sa

tay

8.5

0a

-27 n

fr

ied

ma

rin

ate

d p

or

k S

trip

S 8

.00

With

“ja

ew sa

uce”

on

the

side

a-2

8

Ste

am

ed d

um

pli

ng

5.0

0

W

ith c

hick

en a

nd sh

rimp

a-2

9 n

fr

ied

fiS

h C

ak

e 8.5

0

a-3

0

frie

d S

hr

imp

Ca

ke

9.5

0

a-3

1

frie

d e

gg

ro

ll

7.0

0

a-3

2

frie

d S

hr

imp

wr

ap

8.0

0a

-33

frie

d p

or

k a

nd

Cr

aB

mea

t r

oll

8.0

0a

-34

frie

d S

hr

imp

ro

ll

8.0

0a

-35

frie

d B

ean

Cu

rd

5.5

0

Serv

ed w

ith c

hili s

auce

and

cru

shed

pea

nuts

a

-36

Ch

iCk

en C

ur

ry

pu

ff

6.0

0

Serv

ed w

ith c

ucum

ber s

alad

a-3

7

mee

-kr

oB

6.5

0

Swee

t and

sour

cris

py v

erm

icel

li and

shrim

pa

-38 n

fr

ied

Ca

lam

ar

i 7.5

0

With

chi

li sau

ce o

n th

e sid

ea

-39 n

fr

ied

Sh

red

ded

ta

ro

& p

ean

utS

7.0

0

Serv

ed w

ith c

hili s

auce

on

the

side

a-4

0

frie

d S

tuff

ed g

old

en B

ag

6.0

0

With

chi

cken

and

veg

etab

les

a-4

1

frie

d C

hiv

e v

eget

aB

le d

um

pli

ng

5.0

0a

-42 n

gr

ou

nd

po

rk

8.0

0

W

ith g

inge

r, ch

ili, p

eanu

t and

lem

on ju

ice

a-4

3 n

min

Ced

Sea

tr

ou

t Sa

lad

10.0

0

With

red

oni

on, c

ilant

ro, c

hili a

nd lim

e ju

ice

App

etiz

ers

S-1

n t

om

-yu

m S

hr

imp

5.0

0

9.0

0

W

ith m

ushr

oom

in h

ot a

nd so

ur so

upS-

2

Bea

n C

ur

d S

ou

p

4.0

0

8.0

0

W

ith g

roun

d p

ork

or c

hick

enS-

3

veg

eta

Ble

So

up

5.0

0

9.0

0

With

gro

und

por

k, sq

uid

and

shrim

pS-

4

n C

hiC

ken

So

up

4.5

0

8.5

0

With

mus

hroo

m, c

ocon

ut m

ilk a

nd g

alan

gaS-

5

n S

alm

on

fil

let

la

rg

e o

nly

9.5

0

With

mus

hroo

m, l

emon

gras

s, ga

lang

a an

d m

int

in so

ur a

nd sp

icy

soup

S-6

r

iCe

Sou

p

la

rg

e o

nly

10.0

0

W

ith se

a tro

ut fi

llet

S-7

n

tom

-yu

m p

or

k l

eg

5.0

0

9.0

0

W

ith m

ushr

oom

in h

ot a

nd so

ur so

upS-

8

n

mix

ed v

eget

aB

le S

ou

p

lar

ge

on

ly

9.0

0

With

shrim

p, sh

rimp

past

e, p

eppe

r and

dry

shrim

pS-

9

B

ean

th

rea

d S

ou

p

4.0

0

8.0

0

W

ith g

roun

d c

hick

enS-

10

gr

ou

nd

po

rk

4.0

0

8.0

0

With

mus

tard

gre

ens s

oup

S-11 n

St

ewed

Bee

f te

nd

on

4.5

0

8.5

0

(li

ght o

r dar

k so

up)

S-12 n

to

m-Z

ap

: B

eef’

S o

ffa

l So

up

4.5

0

8.5

0S-

13 n

to

m-Z

ap

: 4.5

0

8.5

0

C

orni

sh h

en in

hot

and

sour

soup

Soup