泰式料理研究所 エキュート秋葉原

Thailand's diner popular NO.1! Please mix in the soft-boiled yolk and enjoy.

Extremely spicy green chili, green eggplant, basil, and coconut milk add sweetness and richness, resulting in a creamy flavor.

Stir-fried hearty seafood in curry, wrapped in fluffy eggs. The curry absorbs the rich flavor of the seafood, making it addictive.

This is rice cooked in chicken broth topped with boiled chicken and served with a special miso sauce.

"Khao" means 'rice', "Pad" means 'stir-fry', and "Kun" means 'shrimp'. It has a different flavor compared to Chinese fried rice.

Slightly sweet and sour, with a fragrant peanut flavor, seasoned with a mild spiciness.

A very popular noodle dish in Tom Yum soup. The spicy flavor lingers on.

This is a curry ramen specialty from Chiang Mai in northern Thailand.

This is a noodle soup made with medium-thin rice vermicelli. The broth is made from chicken bones, with a light flavor and no spiciness.

One of the representative dishes of Vietnam, fresh spring rolls. Packed with plenty of ingredients wrapped in a chewy skin.

Crispy and delicious for both adults and children, irresistible and never-ending!!!

"Yam" means 'to mix'. Thai glass noodles are made from mung beans and are considered good for dieting, making this dish the number one choice for women.

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