Soi Four

Menu last updated: 2024-01-28

Dinner Menu

Paupia

crispy vegetable rolls

Miang Kum

fresh cut mustard leaf wrap of roasted coconut, prawns, pomelo, fresh herbs, and sweet palm

Kao Pode Tod

thai spiced corn cakes with cucumber relish

Kanom Pak Gard

sauteed turnip cake with egg, bean sprouts, and chives served with sriracha sauce

Keow Wan Roti

pan-friend indian bread and grilled skirt steak served with green curry dipping

Kieow Tod

pan-friend shrimp and pork dumplings served with thai ginger soy

Kieow Pu

steamed thai pork wonton with baby bokchoy and blue crab meat

Curry Puffs

thai puff-pastries of diced duck and sweet potatoes

Gai Satay

grilled marinated chicken on bamboo skewers (3) with ‘satay’ peanut sauce

Seur Rong Hai

grilled steak cubes & pineapple skewers (3) served with spicy ‘crying’ tiger sauce

Toong Tong

golden pouches of crab and pork served with sweet thai dipping

Pla Muk Tod

thai fried calamari with sweet sriracha-chilli vinaigrette

Dtom Kha Gai

chicken and oyster mushroom in coconut, lemongrass, galanga soup

Poh Taak

mixed seafood in spicy lime-lenongrass broth

Dtom Yum Goong

prawns and oyster mushrooms in spicy and sour lemongrass soup

Somtum

green papaya, string beans, cherry tomatoes, and nuts tossed in sweet garlic lime dressing

Mi Grob

crispy noodle, tofu, egg, shrimp, lettuce, beansprouts, and chives with sweet tamarind dressing

Yum Makuer Yao

grilled eggplant salad with minced chicken & prawns topped with lime-coconut dressing

Larb Gai

salad of minced chicken, nuts, roasted rice, dried chili flakes, and fresh herbs

Neur Namtok

grilled skirt steak salad with fresh herbs, roasted rice, chili, and fresh lime juice

Yum Pladook

fried catfish salad with sour green mango, shallots, chilli, and cashew nuts

Yum Shiang Hai

grilled prawns and green bean noodles in roasted chili, lime, & lemongrass dressing

Kao Pad Pu

crab fried rice

Kao Pad Sapparot

thai pineapple fried rice with prawns and cashew nuts

Pad Ke-mao

spicy wide rice noodles and skirt steak stir-fried with basil, garlic and chili

Pad Se-ew

pan-fried wide rice noodles with pork, chinese broccoli, egg, in thai black bean sauce

Pad Thai

fresh rice stick noodles stir-fried with tiger prawns, tofu, egg, bean sprouts, and chives

Bamee Talay

stir-fried garlic noodle with malina clams, chili, and fresh basil

Gai Gra Prow

minced chicken wok-fried with green beans, basil, garlic, & fresh chili

Gai Pik Khing

crispy sliced chicken and string beans wok-fried with sweet kaffir pik-khing chili

Kang Gari Gai

yellow curry braised chicken breast and fingerling potatoes served with cool cucumber salad

Gai Yang

thai barbequed 1/2 free range chicken served with ‘somtum’ sweet corn

Kang Bpet

honey roasted duck filet, baby spinach, lychee fruit, and pineapple in basil red curry

Kua Kling Mu

spicy southern thai stir-fried pork shoulder with asparagus (mild version not available)

Drunken Beef

sizzling stir-fried skirt steak with green beans, apple eggplant, lemongrass, chili, and basil

Panang Neur

slow braised beef short ribs in kaffir lime leaves ‘panang’ curry

Pra Ram Rong Song

grilled filet mignon served with curried tamarind-peanut sauce and vegetables

Lamb Yang

grilled ginger marinated australian rack of lamb with sweet carrot and smoked tomato relish

Kang Makeur Yad Sai

grilled eggplant stuffed with chicken and cabbage served with basil green curry

Neur Pad Tua

stir-fried angus steak cubes with snap peas and onion rings in mild roasted chili jam

Goong Makahm

light-fry prawns wok tossed in spiced tamarind sauce with crisped shallots and garlic

Goong Ma Muang

prawns and fried eggplant wok-fried with nuts and basil-chili wine sauce

Kang Kua Goong

prawns and pumpkin in tangy red curry

Pad Ped Pladook

stir-fried crispy catfish, green beans, squash, & wild ginger with aromatic red curry

Choo Chee Pla

grilled atlantic salmon served with steamed vegetables in ‘choo chee’ red curry reduction

Pla Pao

grilled banana leaf wrapped wild caught fish with steamed vegetables

Talay Pad Kha

manila clams, squid, scallops, and shrimp stir-fried with spiced coconut-galanga sauce

Pla Sahm Rot

deep-fried whole fish served with thai three-flavored sauce

Hoi Pad Cha

stir-fried japanese scallops with semi-spicy sauce of green peppercorn and wild ginger

Pad Normai

asparagus and young bamboo shoots stir-fried with mushroom soy

Chap Chye

star-anise braised tofu, glass noodles, shitake mushroom, and baby bok choy in clay pot

Pad Pak Fai Daeng

wok-fried seasonal greens

Tua Pik Khing

stir-fried string-less snap peas and tofu in red ginger curry sauce

Pad Tofu

golden bean cakes stir-fried with onions, scallions, and cashews in mild roasted chili sauce

Pad Makeur

stir-fried japanese eggplant with basil and scallions in red curry and thai black bean sauce

Pak Rad Kang

charcoal grilled assorted vegetables in green curry

Steamed Jasmine Rice

Brown Rice & Sticky Rice

Roti Bread

Basil Omelette

Fried Egg

Peanut `satay Sauce

About

4.7 ( 50 reviews)
$$, $$$

From the Siri Group, a family business that owns and operates four highly acclaimed restaurants in the San Francisco Bay Area; the original Sweet Basil Thai Restaurant, Basil Thai Restaurant and Bar, Basil Canteen and Soi Four Bangkok Eatery is proud to bring our newest addition Soi Four Bangkok Eatery to Scottsdale. "Soi" is a Thai word for side streets or alleyways that, together, form the essential lifeline that makes up the fabric of Bangkok city. Like the city, our menu is a modern take on the traditional through the use of fresh local ingredients, sustainable practice, and creative approach to authentic Thai dishes. At Soi 4, we also offer Thai inspired artisanal cocktails and a wide variety of local and imported beers. ….influenced, accented, tinged, anything but "fusion'. We like to see it as a beginning of something interesting. Chai yo – Cheers!