Chinta Thai 157 Franklin street

Broad noodle, Chinese broccoli, fermented soy bean, sweet soy sauce, and egg.

Rice noodle, beansprout, chive, egg, radish, lime, fish sauce, and ground peanut.

Cabbage, carrot, red cabbage, taro, and glass noodle wrapped in a roll, served with sweet plum sauce

Tender braised beef ribs served over a bed of perfectly boiled noodles, accompanied by fresh bean sprouts and blanched Chinese broccoli. Garnished with chopped scallions and celery, this hearty dish is a comforting winter favorite

A cozy and comforting curry made with sweet pumpkin and crispy fried tofu, simmered in a flavorful red curry sauce. White mushrooms add an earthy touch to this vibrant and satisfying winter dish

Savor the rich flavors of our Crab Curry Noodles. Tender crab meat in a creamy coconut curry, enhanced with fingerroot and betel leaves. Served over rice vermicelli and topped with boiled eggs, cucumber, bean sprouts, red cabbage, and fried chili. A perfect winter dish that brings the warmth of Thailand to your table

Experience the elegance of our Swai Roulade, featuring delicate dolly fish fillets rolled with mushrooms, scallions, ginger, and shiitake mushrooms. Simmered in a rich soy broth with mushroom soy sauce, oyster sauce, and a hint of brown sugar, this dish is elevated with spicy sesame oil and white pepper. Served with a fragrant ginger soup broth and garnished with fresh cilantro and crispy garlic

Marinated pork wrapped with betal leaves, vermicelli, vegetable and homemade Jaew sauce

Crispy pork belly glazed with Palo seasoning, homemade spicy peanut sauce with salted egg yolk

Calamari battered in red curry, dried chili, lime, basil and house spice powder with sweet chili sauce

Fried chive pancakes

Marinated fried chicken wings with homemade sweet chili sauce & Marinated fried chicken wings with spicy larb flavoring topped with basil and dried chili

Puff filled with ground chicken, ube, potato, onion, curry powder, and cilantro, served with sweet cucumber relish

Cabbage, carrot, red cabbage, taro, and glass noodle wrapped in a roll, served with sweet plum sauce

A delightful twist on a classic, this dish features crispy fried tofu immersed in a rich and creamy Massaman curry sauce, topped with fragrant fried shallots. Perfect for warming up on a chilly winter day

Tofu, Shiitake mushroom, carrot, American broccoli, snow pea, scallion, and glass noodle topped with fried garlic and white pepper powder in ginger broth.

Coconut broth with scallion, cherry tomato, white mushroom, galangal, lemongrass, kaffir lime leaf, chili oil and onion.

Tom yum broth with scallion, cherry tomato, white mushroom, galangal, lemongrass, kaffir lime leaf, and onion.

Green papaya, cherry tomato, string bean, chili, ground peanuts, topped with dried shrimp floss.

Seasonal greens, cherry tomato, and cucumber, topped with rice cracker bits and dried cranberry, served with Chinta dressing.

Beef short rib stewed in massaman curry with potato, carrot, onion, cinnamon, and star anise

Crispy pork belly sauteed in spicy basil sauce, bell pepper, basil and jalapeno, topped with fried egg over rice.

Succulent river prawns fried to perfection and drizzled with a savory shrimp paste sauce. Finished with a sprinkle of crispy fried garlic, this dish offers a burst of flavors that will tantalize your taste buds.

Spaghetti with spicy basil sauce, Sai- Oua (Thai sausage), bacon confit, dried chili, basil, jalapeno, bell pepper, and peppercorn

Soft shell crab, rice noodle, fried tofu, egg, radish, peanut, and bean sprout stir fried in special Pad Thai sauce wrapped in egg crepe, served with pork rind, chive, chili powder and lime.

Half roasted duck with red curry reduction sauce, pineapple, lychee and cherry tomato.

Homemade Shiitake and Enoki mushroom balls in Green Curry with white and brown Shimeji mushroom, bell pepper, Thai eggplant, and basil.

Roasted half chicken served with sticky rice, papaya salad topped with dried shrimp, mixed greens and homemade Jaew sauce

Fried whole red snapper served with mango salad (cherry tomato, cilantro, red onion, and cashew nut).

Stewed chicken drumsticks in Chiang Mai style Kao Soi curry, egg noodle, crispy egg noodle, lime, shallot, cilantro, red onion, pickled mustard greens, and dried chili.

Grilled prawn served with savory rice, ginkgo seed, Shiitake mushroom, lotus root, sun dried Goji berry, Chinese sausage, cashew nut, scallion and taro in a clay pot.

Minced chicken, jalapeno, bell pepper, chili, and basil, fried egg, and over jasmine rice.

Crab meat, scallion, and fried egg, mixed with fried rice.

Thai chili, string bean, onion, jalapeno, bell pepper, and basil. A vegan option is available.

Shredded ginger, onion, snow pea, string bean, carrot, American broccoli, and wood ear mushroom topped with white pepper powder. A vegan option is available.

Minced garlic, onion, carrot, American broccoli, string bean, and snow pea topped with fried garlic. A vegan option is available.

Thai eggplant, bell pepper, jalapeno, and basil, with coconut milk. Served with jasmine rice.

Thai eggplant, bell pepper, jalapeno, and basil, with coconut milk. Served with jasmine rice.

Chili, onion, jalapeno, bell pepper, basil, and fried egg, mixed with rice.

Chinese broccoli, onion, tomato, and fried egg, mixed with rice. A vegan option is available.

Broad noodle, Chinese broccoli, fermented soy bean, sweet soy sauce, and egg.

Broad noodle, chili, onion, jalapeno, bell pepper, egg, and basil.

Rice noodle, beansprout, chive, egg, radish, lime, fish sauce, and ground peanut.