Sukho Thai of Dearborn Online Ordering Menu

25240 Ford Road
Dearborn Heights, MI 48127

11:00 AM - 9:00 PM

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Beverages

Fortune Cookies

Barbican (Malt Beverage)

Pomegranate Nectar

Tropical Fruit Juice

Thai Tea Light Ice

Thai Tea No Ice

STARTERS

A2. Thai Style Lettuce Wraps (Larb)

Minced chicken flavored by roasted rice, red onions, green onions, cilantro, ground hot red pepper with lime juice served with Romaine heart lettuce.

A3. Spring Rolls (Vegetarian)

Crispy spring roll filled with Glass noodle and shredded vegetables.

Hand-rolled shredded leaf lettuce, carrots, bean sprouts, cilantro and scallions wrapped in rice paper served as a pair (2) with our signature sweet and sour sauce.

A5. Crispy Rolls

Crispy ground chicken, black mushroom, transparent noodle and bean sprouts wrapped in rice paper, served with sweet and sour sauce.

A6. Chicken Satay

Grilled marinated chicken on skewer served with our home made peanut sauce and cucumber salad.

A7. Tow Hoo Tod (Vegetarian)

Deep-fried crispy tofu, served with dipping sauce.

A8. Gold Wings (6 Pieces)

Deep-fried seasoned chicken wings with a mild touch of spiciness, served with sweet chili sauce.

A9. Crab Rangoon

Krab meat mixed with cream cheese, with onions, black peppers, wrapped with wonton skin served with sweet and sour sauce.

A10. Golden Shrimp Rolls

Deep-fried jumbo shrimp stuffed with ground chicken, wrapped in spring roll skin, served with plums sauce.

A11. Fried Wonton (6 Wontons)

Deep-fried wonton skin stuffed with ground chicken and shrimp, served with sweet chili sauce.

A12. Curry Puff (6 Puffs)

Seasoned ground chicken, diced potatoes and onions with curry power wrapped in pastry, served with cucumber salad.

A13. Steamed Mussels (6 Mussels)

Steamed mussels with lemon grass, basil leaves, onions, green onions and bell peppers.

A14. Combination Platter

A combination of (4) spring rolls, (4) golden shrimp rolls, (4) curry puff, and (4) crab rangoon served with dipping sauces.

A15. Appetizer Sampler

A combination of (1) spring roll, (1) golden shrimp roll, (1) curry puff, and (1) crab rangoon served with dipping sauces.

SOUPS

Light sweet and sour soup with a touch of spicy chili paste but put together with mushrooms, lemon grass, green onions, kaffir lime leaves, and cilantro.

Delicate coconut milk soup with the taste of hot & sour soup, the aroma of galangal, lemon grass, and kaffir lime leaves, topped with mushrooms and green onions.

S3. Gaeng Judd Woon-Sen (Clear Noodle Soup)

Mixed vegetables, bean thread and tofu in soup broth.

S4. Hot And Sour

Vegetarian soup with fresh tofu, water chestnuts, bamboo shoots, and egg.

SALADS

Shrimp, squid and mussels with onions, green onions, lemon grass, bell peppers and lime juice.

SL3. Yum Woon Sen

Glass noodles mixed with minced chicken and shrimp, onions, green onions, and bell peppers in lime juice.

SL4. Chicken Satay Salad

Grilled marinated chicken tender slices mixed with selected Romaine heart lettuce, spring onions, cucumber, carrot, and tomatoes, served with peanut sauce dressing.

SL5. Thai Salad

Romaine heart lettuce, tomato, cucumber, bean sprouts, carrots, and scallions with peanut sauce dressing.

SL6. Apple Salad

Shredded Granny Smith apples with chicken, cashews, roasted coconut, and red onions (can be prepared without chicken).

FRIED RICE (LUNCH)

(L) F1. Kow Pad Sukhothai (House Special)

Thai style fried rice with tomatoes, onions, pea-carrots, and egg.

(L) F2. How Pad Bai Kra Prow (Basil Fried Rice)

Fried rice with holy basil leaves, bell peppers, onions, and egg.

(L) F3. Kow Pad Sub-Pa-Rod (Pineapple Fried Rice)

Fried rice with fresh pineapple, cashew nuts, peas, carrot, onions and egg.

(L) F4. Kow Pad Kra Tiem

Fried rice with garlic and egg.

(L) F5. Kow Pad Talay (Seafood Fried Rice)

Fried rice with shrimp, krab, scallops, green onions, tomatoes, onions, pea-carrots and egg.

(L) F6. Kow Pad Pong Garee

Fried rice with yellow curry powder, egg, onions, pea-carrots, and pineapple.

NOODLES (LUNCH)

(L) N1. Pad Thai

Sauteed rice noodles with egg, gren onions, bean sprouts, tamarind juice, served with crushed peanut and lemon.

(L) N2. Pad Thai Curry

Sauteed rice noodles with egg, green onions, bean sprouts, tamarind juice stir-fry with red curry with coconut milk, served with crushed peanut and lemon.

(L) N3. Pad Thai Woonsen

Stir-fried transparent noodles with egg, green onions, bean sprouts.

(L) N4. Pad See-Ew

Sauteed rice noodles with egg, broccoli, and Thai sweet brown sauce.

(L) N5. Drunken Noodles

Sauteed rice noodles with egg, bell peppers, basil, and Thai sweet brown sauce.

(L) N7. Pad Ba-Mee

Stir-fry egg noodle with fresh garlic, Bok Choy, onion, green onion, Napa cabbage, broccoli, peapod celery, baby corn, carrot, water chestnut and mushroom in light brown sauce.

(L) N9. Guay Teow Heang

Steamed rice noodles with cooked bean sprouts, and Thai light brown sauce topped with crushed peanuts, fried garlic and scallions.

GAENG PED (CURRY DISHES) (LUNCH)

(L) GP.1 Gaeng Gai (Chicken Curry)

Chicken, bamboo shoots, bell peppers, mushroom, and sweet basil leaves, cooked with red curry and coconut milk.

(L) GP.3 Pad Ped

Red curry paste and coconut milk cooked together with sliced eggplants, white onions, bamboo shoot and sweet basil.

(L) GP.4 Pra Ram Long Song

Steamed broccoli topped with house special peanut sauce.

(L) GP.5 Gaeng Pa-Naeng

Fresh cut bell peppers, kaffir lime leaves cooked together with Pa-naeng curry paste and coconut milk.

(L) GP.6 Gaeng Mat-Sa-Man

Potatoes cottage fried cooked with Mat-Sa-Man curry paste, coconut milk, onions and peanut.

(L) GP.7 Gaeng Kheaw Waan (Green Curry)

Sliced eggplant, fresh cut bell pepper cooked with green curry and coconut milk, then topped with fresh basil leaves.

(L) GP.8 Gaeng Ga-Ree

Potatoes cottage fried, white onions cooked with yellow curry paste and coconut milk served with cucumber salad.

(L) GP.9 Vegetable Curry

Water chestnuts, peapods, Napa cabbage, baby corn, carrots, eggplant, broccoli, celery, bamboo shoots, bell peppers and mushrooms cooked with coconut milk and red curry.

(L) GP10. Gaeng Kua Pineapple

Fresh pineapple stir-fried in red curry sauce with coconut milk and basil leaves.

PAD PAD (STIR-FRY) (LUNCH)

(L) PP1. Pad Prik

Onion, green onion, water chestnut, and bell pepper, stir-fry with brown sauce.

(L) PP2. Pad Bai Kra Pow

Holy basil leaves, bell peppers, onions, green onions, fresh cut string bean all together stir-fried with basil chili paste.

(L) PP3. Pad Cashew

Stir-fry with cashew nuts, celery, onions, green peppers, carrots, water chestnut, and bamboo shoot with our homemade style brown sauce.

(L) PP4. Pad Almond

Celery, onions, green onions, carrots, baby corns, water chestnut, bamboo shoot, stir-fry with our homemade style brown sauce then topped with roasted slice almond.

(L) PP5. Pad Kra Tiem Prik Thai

Fresh garlic and ground black peppers stir-fry together with green onions, water chestnut with our homemade style brown sauce.

(L) PP6. Pad Pak (Mixed Vegetables)

The following mixed vegetables: Bamboo shoots, bell peppers, water chestnut, baby corns, carrot, broccoli, bean sprouts, celery, mushrooms, Napa cabbage, peapod, stir-fry with our brown sauce.

(L) PP7. Pad Broccoli

Sauteed broccoli with our homemade brown sauce.

(L) PP8. Pad Kow Pode

Fresh garlic, stir-fry with Napa cabbage, mushroom, baby corns, green onion, and golden mountain seasoning.

(L) PP9. Preaw Waan (Sweet And Sour)

Fresh pineapple together with white onions, green onions, bell peppers, tomatoes and carrot, stir-fry with sweet and sour sauce.

SEAFOOD (LUNCH)

(L) P1. Pad Ta-Lay (Seafood Curry)

Stir-fry with red curry, shrimp, scallops, krab, bamboo shoots, mushrooms, bell peppers, sweet basil leaves and coconut milk.

(L) P2. Seafood Combination Sukhothai Style

Shrimp, scallops, squid and imitation crab meat with bamboo shoots, broccoli, mushrooms, celery, Napa cabbage, peapods, water chestnuts, carrots, baby corn, black pepper and transparent noodles stir-fired in brown sauce.

SPECIALTIES (LUNCH)

(L) SS3. Bangkok Chicken

Sauteed breaded chicken in sweet & sour sauce.

(L) SS4. Sesame Chicken

Crispy battered chicken with ginger strip, broccoli and pineapple, served in tangy sweet and sour sauce, topped with sesame seeds and scallions.

(L) SS5. Pad Kra Prow Gai

Minced chicken stir-fried with holy basil, bell peppers, onions, green onions, string bean in basil chili paste.

(L) SS7. Honey Chicken

Lightly breaded chicken with pineapple and carrot in sweet and sour honey sauce.

(L) SS8. Pad Ma Kher

Crispy egg plants. Lightly breaded sliced eggplants stir-fry with bamboo shoot, bell pepper, carrot, basil leaves with chili paste in soy bean oil.

NIGIRI

1. Shiro Maguro

4. Izumitai / Tilapia

6. Sake (Smoked)

15. Ebi Ten Tempura

MAKI SUSHI ROLL

17. Takuwan Roll

21. California Roll

22. Negihama Roll

24. Spicy Tuna Roll

25. Philadephia Roll

26. Avocado Roll

28. Ebi Ten Maki

31. Vegetable Roll

Krab Salad (Kani Salad)

Spicy California Roll

SASHIMI & SUSHI COMBINATION

32. Sushi Regular

1 California roll, 4 pieces of nigiri.

33. Sushi Deluxe

1 California roll, 7 pieces of nigiri.

34. Sashimi Regular

9 Pieces of sashimi (Chef's choice).

35. Sashimi Deluxe

12 Pieces of sashimi (Chef's choice).

SASHIMI APPETIZER

Ebi Cucumber Salad

36. Shiro Maguro

40. Sake (Smoked)

SUKHOTHAI'S SPECIAL ROLL

44. Oh My God Roll

Cream cheese, salmon, tuna, red snapper, white tuna, crunchy crumb with eel sauce and spicy mayo.

45. Rainbow Roll

Avocado, krab, cucumber, salmon, red snapper, tuna, white tuna, shrimp, BBQ eel, and 3 kinds of fish roe.

46. Hi Lite Roll

Avocado, krab, cucumber topped with sour cream, potato and scallions.

47. Sukhothai's Crunch Roll

Assorted seafood, asparagus, krab and spicy mayo.

48. Key West Roll

Spicy tuna inside, BBQ eel on top and eel sauce and wasabi tobiko.

49. Eel Lover Roll

BBQ eel, cucumber, cream cheese with scallion and eel sauce on top.

50. Monster Roll

Avocado, cucumber, krab and topped with krab.

51. Dancing Roll

Avocado, cucumber, krab with BBQ eel and eel sauce.

52. Vegetarian's Lover Roll

Lettuce, asparagus, avocado, seaweed salad, and cucumber.

53. Golden Pillow Roll

Eel and cucumber topped with avocado.

54. Cherry Blossom

Salmon, avocado, tuna, seaweed salad and cucumber.

55. Orange Blossom

Krab, avocado, seaweed salad and salmon roe.

Shrimp tempura, avocado, cucumber topped with crunchy crumb, spicy sauce, eel sauce, krab and scallions.

57. Smoky Salmon

Cream cheese, cucumber, avocado and topped with smoked salmon, eel sauce and tobiko.

Tuna, BBQ eel, krab and cucumber topped with salmon, avocado, and tobiko.

59. Rochester Hills Roll

Ebi, cream cheese, avocado, cucumber baked with salmon, spicy mayo, eel sauce, and scallions on top.

60. Las Vegas Roll

Salmon, cream cheese, avocado, and tempura crunch.

61. Avocado Delight

Whole avocado stuffed with seafood and tempura crunch.

62. Michigan Roll

Spicy tuna, avocado and cucumber.

63. Hawaii Roll

Krab stick, smelt roe topped with tuna and avocado.

64. Crunchy Roll

Mayonnaise, smelt roe, avocado topped with crunchy crumb and smelt roe.

65. Sunrise Roll

Tuna, cream cheese, cucumber and avocado.

66. Sunset Roll

Salmon, cream cheese, cucumber and avocado.

67. Ocean Snack

Krab stick, BBQ eel, ebi, cucumber and avocado topped with smelt roe.

Beef Teriyaki Roll

FRIED RICE (DINNER)

(D) F1. Kow Pad Sukhothai (House Special)

Thai style fried rice with tomatoes, onions, pea-carrots, and egg.

(D) F2. How Pad Bai Kra Prow (Basil Fried Rice)

Fried rice with holy basil leaves, bell peppers, onions, and egg.

(D) F3. Kow Pad Sub-Pa-Rod (Pineapple Fried Rice)

Fried rice with fresh pineapple, cashew nuts, peas, carrot, onions and egg.

(D) F4. Kow Pad Kra Tiem

Fried rice with garlic and egg.

(D) F5. Kow Pad Talay (Seafood Fried Rice)

Fried rice with shrimp, krab, scallops, green onions, tomatoes, onions, pea-carrots and egg.

(D) F6. Kow Pad Pong Garee

Fried rice with yellow curry powder, egg, onions, pea-carrots, and pineapple.

NOODLES (DINNER)

(D) N1. Pad Thai

Sauteed rice noodles with egg, gren onions, bean sprouts, tamarind juice, served with crushed peanut and lemon.

(D) N2. Pad Thai Curry

Sauteed rice noodles with egg, green onions, bean sprouts, tamarind juice stir-fry with red curry with coconut milk, served with crushed peanut and lemon.

(D) N3. Pad Thai Woonsen

Stir-fried transparent noodles with egg, green onions, bean sprouts.

(D) N4. Pad See-Ew

Sauteed rice noodles with egg, broccoli, and Thai sweet brown sauce.

(D) N5. Drunken Noodles

Sauteed rice noodles with egg, bell peppers, basil, and Thai sweet brown sauce.

(D) N7. Pad Ba-Mee

Stir-fry egg noodle with fresh garlic, Bok Choy, onion, green onion, Napa cabbage, broccoli, peapod celery, baby corn, carrot, water chestnut and mushroom in light brown sauce.

(D) N8. Wonton Noodles Soup

The harmony of steamed egg noodles, shrimp & chicken wonton, and bean sprouts in clear soup broth, topped with scallions.

(D) N9. Guay Teow Heang

Steamed rice noodles with cooked bean sprouts, and Thai light brown sauce topped with crushed peanuts, fried garlic and scallions.

(D) N10. Kao Soi

Steamed wonton noodles, bean sprouts in Northern Thailand style curry sauce, topped with fried shallot.

(D) N11. Beef Stew Noodle Soup

The harmony of rice noodles, bean sprouts, leaf lettuce, and special stew beef ball tip, topped with fried garlic and scallions.

GAENG PED (CURRY DISHES) (DINNER)

(D) GP.1 Gaeng Gai (Chicken Curry)

Chicken, bamboo shoots, bell peppers, mushroom, and sweet basil leaves, cooked with red curry and coconut milk.

(D) GP.2 Gaeng Paa

Sliced eggplant, string beans, bamboo shoot, bell peppers, water chestnuts, baby corns, strip carrots, broccoli and mushrooms cooked together in Thai hot curry sauce.

(D) GP.3 Pad Ped

Red curry paste and coconut milk cooked together with sliced eggplants, white onions, bamboo shoot and sweet basil.

(D) GP.4 Pra Ram Long Song

Steamed broccoli topped with house special peanut sauce.

(D) GP.5 Gaeng Pa-Naeng

Fresh cut bell peppers, kaffir lime leaves cooked together with Pa-naeng curry paste and coconut milk.

(D) GP.6 Gaeng Mat-Sa-Man

Potatoes cottage fried cooked with Mat-Sa-Man curry paste, coconut milk, onions and peanut.

(D) GP.7 Gaeng Kheaw Waan (Green Curry)

Sliced eggplant, fresh cut bell pepper cooked with green curry and coconut milk, then topped with fresh basil leaves.

(D) GP.8 Gaeng Ga-Ree

Potatoes cottage fried, white onions cooked with yellow curry paste and coconut milk served with cucumber salad.

(D) GP.9 Vegetable Curry

Water chestnuts, peapods, Napa cabbage, baby corn, carrots, eggplant, broccoli, celery, bamboo shoots, bell peppers and mushrooms cooked with coconut milk and red curry.

(D) GP10. Gaeng Kua Pineapple

Fresh pineapple stir-fried in red curry sauce with coconut milk and basil leaves.

PAD PAD (STIR-FRY) (DINNER)

(D) PP1. Pad Prik

Onion, green onion, water chestnut, and bell pepper, stir-fry with brown sauce.

(D) PP2. Pad Bai Kra Pow

Holy basil leaves, bell peppers, onions, green onions, fresh cut string bean all together stir-fried with basil chili paste.

(D) PP3. Pad Cashew

Stir-fry with cashew nuts, celery, onions, green peppers, carrots, water chestnut, and bamboo shoot with our homemade style brown sauce.

(D) PP4. Pad Almond

Celery, onions, green onions, carrots, baby corns, water chestnut, bamboo shoot, stir-fry with our homemade style brown sauce then topped with roasted slice almond.

(D) PP5. Pad Kra Tiem Prik Thai

Fresh garlic and ground black peppers stir-fry together with green onions, water chestnut with our homemade style brown sauce.

(D) PP6. Pad Pak (Mixed Vegetables)

The following mixed vegetables: Bamboo shoots, bell peppers, water chestnut, baby corns, carrot, broccoli, bean sprouts, celery, mushrooms, Napa cabbage, peapod, stir-fry with our brown sauce.

(D) PP7. Pad Broccoli

Sauteed broccoli with our homemade brown sauce.

(D) PP8. Pad Kow Pode

Fresh garlic, stir-fry with Napa cabbage, mushroom, baby corns, green onion, and golden mountain seasoning.

(D) PP9. Preaw Waan (Sweet And Sour)

Fresh pineapple together with white onions, green onions, bell peppers, tomatoes and carrot, stir-fry with sweet and sour sauce.

SEAFOOD (DINNER)

(D) P1. Pad Ta-Lay (Seafood Curry)

Stir-fry with red curry, shrimp, scallops, krab, bamboo shoots, mushrooms, bell peppers, sweet basil leaves and coconut milk.

(D) P2. Seafood Combination Sukhothai Style

Shrimp, scallops, squid and imitation crab meat with bamboo shoots, broccoli, mushrooms, celery, Napa cabbage, peapods, water chestnuts, carrots, baby corn, black pepper and transparent noodles stir-fired in brown sauce.

(D) P3. Chu Chee Salmon

Grilled salmon fillet, topped with Chu Chee curry and coconut milk.

(D) P4. Pla Rad Prik

Deep-fried red snapper fillet topped with red pepper, fresh garlic, bell peppers, onions in sweet chili sauce.

(D) P5. Pla Preaw Waan

Deep-fried red snapper fillet topped with onions, green onions, carrots, bell peppers, pineapple, topped with sweet and sour sauce.

(D) P6. Pad Ped Pla Duk

Crispy catfish stir-fry with hot curry, eggplant, kaffir lime leaves, bell peppers and rhizome.

SPECIALTIES (DINNER)

(D) SS3. Bangkok Chicken

Sauteed breaded chicken in sweet & sour sauce.

(D) SS4. Sesame Chicken

Crispy battered chicken with ginger strip, broccoli and pineapple, served in tangy sweet and sour sauce, topped with sesame seeds and scallions.

(D) SS5. Pad Kra Prow Gai

Minced chicken stir-fried with holy basil, bell peppers, onions, green onions, string bean in basil chili paste.

(D) SS7. Honey Chicken

Lightly breaded chicken with pineapple and carrot in sweet and sour honey sauce.

(D) SS8. Pad Ma Kher

Crispy egg plants. Lightly breaded sliced eggplants stir-fry with bamboo shoot, bell pepper, carrot, basil leaves with chili paste in soy bean oil.

SIDE ORDERS

Side: Imitation Crab

Side: Mixed Vegetable

Extra Brown Rice (25oz. box)

Side: Steam Rice

Curry Sauce (12oz.)

Side: Peanut Sauce (4oz.)

Chicken Tenders & Fries

Side : Fried Rice

Steamed Noodles

Deserts

Party Tray (4-5 Person)

Drunken Noodles

Kow Pad Sukhothai(House Special)

Basil Fried Rice

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