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541 Main ST, STE F170 Atlanta GA 30324 | RIGHT ACROSS FROM THE LINDBERGH MARTA STATION
Work With Us
Crispy spring rolls stuffed with mixed vegetables and glass noodle.
Fresh rice paper rolls stuffed with glass noodle, cucumber, carrot, and celery.
Grilled chicken breast skewers topped with peanut sauce and side of cucumber salad.
Steamed Maine mussels with basil and garlic in Thai-style chili lime sauce.
Steamed Thai dumplings stuffed with shrimp and chicken.
Grilled BBQ pork sirloin skewers served with coconut sticky rice.
Crispy calamari mixed with sweet chili lime sauce.
Lightly breaded shrimp served with crispy rice noodles and sweet chili sauce.
Tom Yum Soup
Thai hot and sour soup with lemon grass, chili, and mushroom.
Chef’s favorite shrimp wonton soup with Bok Choy and mushrooms.
Creamy coconut soup with galangal and mushroom.
Vegetable and Tofu Soup
Thai style clear broth soup with steamed tofu, broccoli, zucchini, celery, and mushroom.
Shredded papaya with vegetables and peanut.
Yum Woon Sen
Thai-style steamed glass noodles with scallops, shrimps, mussels, and squid
Grilled New York Strip served with coconut sticky rice and house special sauce
Yum Soft Shell Crab
Crispy soft shell crab with green apple salad served with Thai chili-lime vinaigrette
Twenty-Six House Salad (Add chicken 4; Shrimp 6)
Mixed fresh greens served with your choice of peanut dressing or homemade creamy dressing
Stir-fried rice noodle with egg and scallion topped with crushed peanuts and bean sprouts.
Flat rice noodle stir-fried in brown sauce with broccoli, basil, yellow squash, mushroom, and bell pepper.
Pad See Ewe
Flat rice noodles stir-fried in brown sauce with egg, broccoli, Chinese broccoli, and carrots.
Mild yellow curry with coconut milk and potatoes; topped with avocado and cashew nuts.
Our spiciest Curry with eggplant, bamboo shoots, and basil.
Red curry with coconut milk, green bean, sweet pea and bell pepper.
Sautéed mixed vegetables in a light brown sauce
Tofu & Eggplant
Spicy crispy tofu , sautéed with eggplant in roasted red chili sauce.
Battered chicken with pineapple, nuts, mushroom, and celery served in a pineapple shell with side of pineapple fried rice.
Sweet & Sour Pork
Lightly battered marinated pork with pineapple, onion, cucumber, tomato, and bell pepper.
Pan-grilled Atlantic salmon in a light Thai Larb sauce with mints, red onions and roasted rice powder served with broccoli, zucchini, carrot, and mushrooms.
Sautéed sliced steak with broccoli and garlic.
Crispy duck breast stir-fried with red bell pepper and jalapeño in sweet tamarind sauce.
Minced chicken stir-fried with red bell pepper; served with sunny side up egg.
Chicken Prik Khing
Sliced spicy chicken breast sautéed with green beans and kaffir lime leaves.
Twenty Six Fried Rice
Fried rice with crabmeat, egg, snow pea, grape tomato, and onion.
Twenty Six Lobster/Scallop
Pan grilled Maine Lobster or scallop with Thai style green curry and eggplant.
Seafood combination with lime leaves, garlic, red bell pepper, and basil in coconut chili paste.
Golden Soft Shell Crab
Slightly battered soft shell crab in red curry with egg and onion.
Prawn in a Pot
Casseroled prawns with glass noodles, bacon, ginger, and mushroom in chef’s signature sauce.
Whole Red Snapper
Fried Red snapper served with okra, pumpkin, ginger, red bell pepper, and zucchini topped with Thai chili sauce.
Surf & Turf
Grilled Australian lamb chops and Maine Lobster tail served with mixed vegetables in a traditional Thai basil sauce.
Delicate beef short ribs slow-cooked in green curry with green beans and red bell peppers; served with yellow noodle.
Chilean Sea bass
Crispy Chilean sea bass with broccoli, bell pepper, mushroom, and sliced green apples in Prik-Nampa sauce
Delicate slow-braised pork in five-spice stew with Chinese broccoli and pickled mustard with jasmine rice.
Pineapple Fried Rice
Thai Iced Tea
© Copyright 26 Thai Kitchen & Bar | Created and Maintained by Art Natthakit Athakhanh