Soi 4 Bangkok Eatery Menu Overview
At Soi 4 Bangkok Eatery in Scottsdale, experience a vibrant menu that reimagines classic Thai cuisine with a contemporary flair, fusing traditional flavors with fresh local ingredients in a stylish setting. Whether you're a foodie craving authentic tastes or a traveler exploring Asian fusion, the menu offers a diverse range of dishes that are thoughtfully crafted to delight every palate.
Starters
Begin your culinary journey with a selection of enticing starters that perfectly balance bold Thai flavors and comforting textures.
- Crisp tofu ‘pad tofu’ featuring tofu, mushrooms, onions, scallions, and a roasted chili jam that delivers a satisfying crunch and rich umami.
- Stir-fried eggplants ‘pad makeur’ with fresh basil and a tantalizing red curry soy bean sauce for a savory and aromatic start.
- Glass noodle clay pot ‘chap chye’ combines silky glass noodles with braised tofu, shiitake mushrooms, bok choy, and celery in a comforting blend.
- Grilled vegetable curry ‘pak rad kang’ features a medley of mixed vegetables and basil in a vibrant green curry sauce.
- Mixed vegetable wok fry ‘pad pak ruam mit’ offers a simple yet flavorful combination of fresh mixed vegetables stir-fried in a garlicky sauce.
Main Courses
Savor a variety of main dishes that showcase Soi 4’s signature fusion style, from succulent meats to fresh seafood and noodles, each with a unique blend of herbs and spices.
- Wok-fried minced chicken ‘gai gra prow’ stir-fried with basil, green beans, onions, bell peppers, and chili for a spicy kick.
- Crispy chicken & string beans ‘gai pik khing’ glazed in a sweet kaffir-ginger sauce that perfectly balances crunch and flavor.
- Cashew chicken ‘gai hinmapan’ with chicken, squash, mushrooms, water chestnuts, and scallions for a crunchy and savory delight.
- Drunken Beef features tender beef with green beans, Thai eggplants, basil, lemongrass, and chili for an aromatic punch.
- Braised beef short ribs ‘panang’ slow-cooked with zucchini and kaffir lime leaves in a rich curry sauce.
- Crispy tamarind prawns ‘goong makahm’ tossed with crispy shallots, bell peppers, and a tangy Sriracha-tamarind sauce.
- Wok-fried prawns & eggplants ‘goong pad makeur’ cooked with basil, onions, ground nuts, chili, and finished with white wine for complexity.
- Crispy catfish ‘pad ped pladook’ with green beans, squash, ginger, and a red coconut curry that delivers bold flavors.
- Grilled salmon ‘choo chee pla’ served with cauliflower, squash, basil, and a coconut red curry sauce for a rich and aromatic meal.
- Pan-seared Orange Roughy ‘pla ma muang’ paired with crispy brussel sprouts and a mango ginger sauce for a delightful contrast.
- Northern Thai curry egg noodles ‘kao soi’ combining egg noodles, beef, tofu, pickled mustard, and a creamy coconut-lime sauce.
- Wide rice ‘pad ke mao’ noodles stir-fried with beef, egg, basil, onions, bell peppers, and chili for a spicy noodle experience.
- Wide rice ‘pad se ew’ noodles featuring pork, egg, Chinese broccoli, and soy bean paste for a savory and satisfying dish.
- Classic rice stick ‘pad thai’ noodles with prawns, egg, tofu, bean sprouts, chives, and peanuts – a timeless Thai favorite.
- Crab fried rice ‘kao pad pu’ prepared with crabmeat, egg, onions, and cherry tomatoes for a rich seafood-infused delight.
Desserts and Drinks
Complete your meal with indulgent desserts and a carefully curated selection of drinks, including cocktails, wines, and coffee, designed to complement the vibrant flavors of the menu.
