TUK TUK WAIMEA MENU

STARTERS

Chicken Curry Puffs (4 pieces)

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.

$13.80
Chicken Satay on Skewers (GF)

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

$16.10
Goong Hor Pha (Prawn Spring Rolls)

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

$18.40
Roti

Fresh Roti slightly toasted on a grill

$6.30
Roti with Satay Sauce
$11.50
Tofu Skewers
$13.80
Vegetarian Spring Rolls (4 pieces)

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

$11.50
Vegetarian Money Bags

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

$11.50

SOUPS

Entrée Size (Small Bowl with no rice)

Chicken $13.80 - Prawn $18.40 - Vegetarian $14.90

Tom Yum

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.

Tom Kha

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.

Main Size (Large bowl with serve of jasmine rice)

Chicken $27.60 - Prawn $33.30 - Vegetarian $28.70

Tom Yum

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.

Tom Kha

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.

SALADS

Larb Gai

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

$29.30
Yum Neau

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

$32.20
Som Tum

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.

$27.60

STIR-FRIES

Chicken $27.50 - Beef $29.20 - Pork $30.30 - Prawn $30.80 - Vegetarian $28.70 - Duck $32.60 - Vegan $28.70

*Available Gluten Free

 

Padt Thai

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.

​Padt Kra-Pow (Thai Basil)

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.

Padt Met-Ma-Muang (Cashew Nut)

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.

Padt Piew Wan (Sweet & Sour)

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.

Padt Pak – Mixed Vegetables

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

Padt Nam Mun Hoi – Oyster Sauce

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

Padt Phra Rama (Satay 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.

Padt See-Ew (Dark Noodles)

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

Padt Kee-Mao (Drunken Noodles)

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.

Khao Padt Thai (Thai Fried Rice)

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.

CURRIES

Chicken $27.50 - Beef $29.20 - Pork $30.30 - Prawn $30.80 - Vegetarian $28.70 - Duck $31.90 - Lamb Shank $39.90 - Vegan $28.70

*Available Gluten Free

 

Thai Green Curry

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.

Yellow Curry

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.

Panaeng Curry

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.

Thai Red Curry

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

Thai Masamunn Curry

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.

EXTRAS

Rice
$5
Egg
$5
Cashew Nuts
$5.5
Satay Sauce
$5
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