TUK TUK WAIMEA MENU

We’ve sold over 3000 of these at Noodle night market in Wellington last year. Savoury pastery crescents filled with chicken, kumara and onion, cooked with curry powder then we hand fold them into puff shape.

Chicken breast marinated over night. Grilled and served with fresh salads and our popular homemade Satay Sauce.

Minced chicken marinated with garlic, coriander root and pepper, prawns wrapped in spring roll wrappers then deep fried.

Fresh Roti slightly toasted on a grill

Deep fried spring rolls filled with cabbage, carrots and vermicelli noodles served with sweet chilli and tamarind sauce.

Wrapped and deep fried in spring roll pastry, filled with onion, carrots, corn, peas and potato served with sweet chilli and tamarind sauce.

Soup base is made from lemongrass, coriander root, kaffir lime leaves, tamarind sauce and of course chillies (lots of them for those with Thai taste buds). We then add your choice of chicken or prawns, even seafood perhaps to our soup base. Tomatoes, more lemongrass, fresh coriander, mushrooms and lime juice are then added. The flavours to be expected from this dish are hot and sour.

This soup is similar to Tom Yum. Kha means galangal which is the same family as ginger but not as strong. Often young galangal is used and we also add coconut cream, chillies, mushrooms and coriander.

Soup base is made from lemongrass, coriander root, kaffir lime leaves, tamarind sauce and of course chillies (lots of them for those with Thai taste buds). We then add your choice of chicken or prawns, even seafood perhaps to our soup base. Tomatoes, more lemongrass, fresh coriander, mushrooms and lime juice are then added. The flavours to be expected from this dish are hot and sour.

This soup is similar to Tom Yum. Kha means galangal which is the same family as ginger but not as strong. Often young galangal is used and we also add coconut cream, chillies, mushrooms and coriander.

Minced Chicken with herbs, lime juice, chilli, coriander, mint, shallots.

Sirloin Steak with our in house salad dressing (chilli, fish sauce, lime juice, palm sugar) bedded on fresh salad.

Spicy Salad. A variation of the traditional green Papaya salad with carrot in place of papaya. Served with jasmine rice and your choice of chicken or tofu skewers.

Combinations of palm sugar and tamarind sauce to create a sweet sour taste for our most popular and signature dish of Tuk Tuk Thai Kitchen. Rice noodle is cooked with eggs, preserved radish, tofu. Chives and bean sprouts is added than garnished with peanuts and chilli (optional). A good traditional Padt Thai should taste with the following taste: 1st SOUR, followed by SWEETNESS and a tang of SALTINESS.

Most popular Street food. A savoury stir fry fresh dish with fresh vegetables, garlic, chilli and Thai holy basil. Recommended at medium to Thai hot spiciness.

This is the most popular dish at Tuk Tuk. With Chinese influence but a Thai version. A savoury stir-fried dish with our in-house sauce, a mixture of seasonal vegetables topped with crispy cashew nuts. Recommended with chicken.

A big time Chinese dish that the THai have adapted and made their own version. Each chef has their own recipe based on the original and mine is not deep fried. A mixture of fresh vegetables including cucumber, pineapple and tomatoes, stir-fried in our in-house sweet and sour sauce.

Seasonal vegetables stir fried in a savoury sauce with your choice of meat or just vegetables.

Your choice of meat and a mixture of fresh vegetables stri fried in oyster sauce.

This is very popular for those that love satay sauce! A mixture of seasonal vegetables, stir-fried in our popular in-house peanut sauce with your choice of meat.

Stir-fried with eggs, carrots, CHinese broccoli and meat of your choice, topped with our special homemade sauce.

This noodle dish is for those that love the spice of fresh chillies with their noodles. The flavour is slightly salty and spicy with the aroma of fresh kaffir lime leaves, just amazing. Stir-fried in our homemade sauce with vegetables and meat of your choice.

This is my version of Thai fried rice, full of flavour and lots of vegetables. Recommended with some fresh chilli cooked in, giving you that spicy Thai flavour.

The most popular and well known dish with foreigners of all the Thai curries and of course another signature disk of Tuk Tuk. A spicy and slightly sweet, coconut milk base with green curry and a mixture of vegetables and herbs.

When I was cooking from home my customers would ask if I could do a milder curry because sometimes the green curry was too spicy for their taste buds. So I gave yellow curry a try on my menu and it was a hit! A mild curry with coconut based potatoes and onion.

This has to be the most popular curry out of all the curries in Thailand because of the level of spice! Thai people enjoy their chillies and indulge in them through food. It has also become very popular with many Westerners. Savoury coconut milk base with Panaeng curry paste.

Red Curry is full of flavour and colour. A spicy, savoury coconut milk base with red curry and a mixture of vegetables and herbs.

Another curry loved by Westerners. Southern Thai, where there are many Indians based, because it is on the Malaysian border. Masamunn has Indian curry influence with cardamon pods, cinnamon stick and aniseed giving the curry the distinctive masmunn curry aroma. Another coconut cream based curry with masamunn paste. Potatoes, carrots and onions are added. This is a mild to medium spiced curry.