Kung Fu Thai & Chinese Restaurant Menu (Update 2025)

We go all the way to europe to find this premium extra lean imported pork butt, after being marinated in our special sauces, which includes cloves of honey, we then oven roast it, until it is just right, then slicing it to bite size, and smeared with special Thai BBQ honey gravy found only at kung fu plaza.

All white squid is sliced, and textured, then lightly marinated to bring out the flavor which we then lightly batter and then deep-fried in pure vegetable oil which contains zero trans-fat. It's then served alongside the house's special mildly spiced sweet sauce.

White large shrimp without shell, and head lightly battered then deep-fried in clear vegetable oil containing zero grams of trans fat, which is then served alongside our homemade Thai-inspired Chinese sweet, and sour sauce, and hot mustard.

Very simple plain egg-based won-ton shells carefully wrapped, then deep-fried in clear vegetable-based frying oil that contains zero grams of trans fat, no cholesterol, which is then served along with kung fu plaza restaurant's homemade sweet, and sour sauce, and hot mustard.

Fresh boneless skinless chicken breast with all-white meat sliced then marinated in our own authentic Thai satae' sauce for 24 hours, then skewered onto a bamboo stick, from thailand, then finally grilled smothered with a sauce based on pure coconut oil then served alongside house's special peanut-based dipping sauce, and a mini cucumber salad with clear dressing, and toast. Also known as the "chicken satay" throughout southeast Asia.

USDA-certified Angus steak sliced then marinated Thai state style for over 24 hours for taste, then bamboo skewered, then grilled until it's well done, served the traditional Thai way with a special peanut-based dipping sauce, a mini cucumber salad, and toast.

Grounded pork, chicken, and vegetables wrapped inside gyoza dough, deep-fried in clear vegetable-based frying oil which contains zero grams of trans fat, zero cholesterol, is then fried to a golden, and served with house special dipping sauce.

Our egg rolls are fresh which is hand made every day on location, containing all vegetables including glass or clear noodles, fresh diced cabbage, fresh celery, fresh carrots, and mushrooms all steam cooked then hand-wrapped using a spring roll skin using a touch of fresh egg yolk to hold, and then deep-fried to a golden crisp in a clear vegetable-based frying oil that contains zero trans fat, and zero cholesterol.

Our egg rolls are fresh which is hand made every day on location, containing all vegetables including glass or clear noodles, fresh diced cabbage, fresh celery, fresh carrots, and mushrooms all steam cooked then hand-wrapped using a spring roll skin using a touch of fresh egg yolk to hold, and then deep-fried to a golden crisp in a clear vegetable-based frying oil that contains zero trans fat, and zero cholesterol.

Whole raw jumbo shrimps peeled with tail on, marinated overnight with special Thai herbs, then tightly wrapped in spring roll skins, and deep fry to a golden crisp, served alongside our homemade Thai lightly spiced sweet n sour.

We select a fresh egg-based won-ton shell stuffing them with diced green onions, cream cheese, and crab meat imitated, and lightly salted all mixed, then carefully hand wrapped, and deep-fry until golden brown, in oil that is 100% vegetable based, free of trans fats with no cholesterol, then served with our special homemade sweet, and sour sauce, and Chinese hot mustard.

Angel wings. Fresh whole jumbo wing of chicken, hand de-boned, and then stuffed with marinated; grounded chicken thigh meat, grounded prawns, clear vermicelli noodles, fresh cracked egg yolk, and Asian straw mushrooms. Steamed then lightly battered, and deep fry to a golden crisp, served with our homemade Thai mildly spiced sweet dipping sauce.

Fresh first, and second joint jumbo chicken wings all marinated in our own authentic Thai, and special Chinese herbs, and spices for over 24 hours then lightly battered, and deep-fried using vegetable oil that is free of cholesterol, and zero trans fat, all served along with kung fu plaza's homemade mildly spiced sweet sauce made especially for our chicken wings.

This combination platter contains samples of our most sought-after appetizers at a very reasonable sample-sized price, which includes; (2-spring rolls, 2-fried shrimps, 2-fried wontons, 2 potstickers, and 2 Thai fried chicken wings).

Strips of specially marinated with Thai herbs, and spices European raised imported extra lean pork, lightly fried, then served with a dedicated Thai thick chili-pepper dipping sauce.

Special fresh cut strips of marinated certified Angus beef - flank steak lightly deep-fried, then served with a dedicated thick Thai chili-pepper dipping sauce.

A classic most recognized, and enjoyed Chinese soup made with fresh cracked extra large USDA-rated aa eggs in a special broth that is lightly salted with a hint of fresh grounded premium white pepper, a great source of protein for the family.

Slices of barbeque pork along with homemade won-tons stuffed with grounded chicken, shrimp, mushrooms, and eggs, cooked in chicken stock along with fresh baby bok choy.

Another Chinese classic wonton soup made with fresh won-tons that includes fine grounded chicken, jumbo shrimp, and mushrooms with a hint of freshly cracked egg yolk all wrapped on location, that's put into a specially prepared chicken-based soup broth with slices of fresh chicken, jumbo shrimps, homemade BBQ pork, sliced water chestnuts, mushrooms, baby bok choy served with sprinkled scallions.

The egg drop soup with a kick! This special soup is made with fresh cracked extra large USDA-rated aa eggs in a special broth that is lightly seasoned and spiced with our special blend of red hot chili pepper paste along with fresh grounded premium white pepper, fresh chopped chicken diced mushrooms, dice of bamboo shoots chunks of tofu, and shreds of nutrition rich black fungus aka wild mushrooms (auricularia polyuria).

Tofu cubes-fresh bean curd sliced into cubes along with fresh grounded chicken, and straw mushrooms, all in a special chicken-based broth served Thai style with a hint of fresh roasted grounded garlic in vegetable oil, sprinkled with fresh cilantro, and scallions.

Tofu cubes-fresh bean curd sliced into cubes along with raw jumbo shrimps peeled with tail on, and straw mushrooms, all in a special chicken-based broth served Thai style with a hint of fresh roasted grounded garlic in vegetable oil, sprinkled with fresh cilantro, and scallions.

A classic Thai-Chinese soup to balance out heavy meats-rich, and spicy dishes, and curries during supper. This soup consists of fresh chopped chicken, Chinese white cabbage, along with straw mushrooms in a special chicken-based broth served Thai style with a hint of fresh roasted grounded garlic oil sprinkled with fresh cilantro, and scallions. Also good for those rainy days, and under-the-weather feelings.

This classic Thai porridge is made with fresh grounded chicken jasmine rice in a chicken-based stock, sprinkled with fresh cut cilantro, diced scallions, and a hint of fresh grounded roasted garlic oil, another 1 of the to-chew Chinese style influences in Thai cuisine, great for those under the weather days, and nights.

This classic Thai-Chinese porridge is made with raw jumbo shrimp, cooked with jasmine rice in a chicken-based stock, sprinkled with fresh cut cilantro, diced scallions, and a hint of fresh grounded roasted garlic oil, another 1 of the to-chew Chinese style influences in Thai cuisine. Great for being under the weather, and for that cold rainy day or night.

Hot and spicy Thai seafood soup made in a clear seafood-based broth adding a dash of fresh-squeezed lime juice, along with fresh-picked basil-mint leaves, comprising of jumbo shrimps, calamari, scallops, green shell mussel meat, sprinkling fresh sliced red onions, fresh sliced tomatoes all served in a Thai hot pot during dine conditions in order to maintain a consistent temperature preserving the broths unique flavor.

The most famous soup base in Thai culinary art! This classic soup is made using diced lemongrass, fresh mints, roasted chili sauce, cooked with straw mushrooms, raw jumbo shrimps, calamari, scallops, green shell mussel meat, topping off with fresh cut cilantros, and then served hot to maintain maximum flavor. For dine in on location, this culinary art will be served in a traditional Thai hot pot to maintain consistent flavor.

By far the most sought-after soup in Thai culinary art! The jumbo shrimps are by far the most enjoyed, and the traditional Thai way to prepare, made using diced lemongrass, fresh mints, roasted chili sauce, cooked with straw mushrooms, raw jumbo shrimps, topping off with fresh cut cilantro, and then served hot to maintain maximum flavor. For dine in on location, this culinary art will be served in a traditional Thai hot pot to maintain consistent flavor.

The most recognized soup in Thai culinary art! This is the version most westerners prefer of thailand's classic soup, made using diced lemongrass, fresh mints, roasted chili sauce, cooked with straw mushrooms, fresh sliced chicken, topped off with fresh cut cilantros, and then served hot to maintain maximum flavor. For dine in on location, this Thai culinary work of art will be served in a traditional Thai hot pot to maintain consistent flavor.

A tom yum soup with a kick! Tom kha shrimp soup is a richer thicker version of its sister soup, cooked with the addition of pure Thai coconut milk, adding, diced galangal herbs to the recipe enhancing the flavor for a more savorful-deeper tasting soup that is meant to be enjoyed with the entre' throughout the meal, in addition it is also cooked using diced lemongrass, kaffir lime leaves, roasted chili sauce, fresh squeezed lime juice, jumbo shrimps peeled with tail on, Asian straw mushrooms, sprinkled with fresh cut cilantros, and then served hot to maintain maximum flavor. For dine in on location, this culinary art will be served in a traditional Thai hot pot to maintain consistent flavor throughout supper.

A thicker, richer version of the classic tom yum soup, with the addition of pure coconut milk, and diced galangal to the recipe enhancing the flavor for a richer deeper tasting soup that is meant to be enjoyed throughout the meal, in addition, it is also cooked using diced lemongrass, kaffir lime leaves, roasted chili sauce, freshly squeezed lime juice, fresh sliced chicken, straw mushrooms, sprinkled with fresh cut cilantro, and then served hot to maintain maximum flavor. For dine-in on location, this culinary art will be served in a traditional Thai hot pot to maintain consistent flavor throughout supper.

Fresh cuts of certified Angus beef sliced and then marinated along with Thai-style grounded beef balls, in a traditional Thai rich beef broth cooked with fresh premium bean sprouts, crushed roasted peanuts, a dash of roasted grounded fresh roasted garlic, fresh cuts of cilantro, and diced scallions. This Thai-style soup could be enjoyed in a spicy or non-spicy broth. A great compliment to spicy entre' dishes, and curries.

Tender slices of roasted maple leaf brand duck meat, slowly cooked by way of traditional Chinese to-chew style stew consisting of 7 spices, cinnamon, and star anise, resulting in a rich dark duck broth, with a touch of roasted fresh grounded garlic oil, adding fresh premium bean sprouts, then sprinkled with fresh-cut cilantro, crushed roasted peanuts, and diced scallions for a piping hot hearty soup. Roast duck recipe featured on PBS's no passport required Las Vegas starring Marcus Samuelson.

A very authentic rich, and spicy Thai seafood noodle soup that is made with a fresh grounded tomato-based sauce adding various Thai herbs, and spices, along with roasted, and grounded dry red chili peppers, all cooked in with raw jumbo shrimps peeled with tail on, tofu chunks, calamari, fish balls, Chinese ong-choy spinach, topped off with crushed roasted peanuts, diced cilantro, and fresh finely grounded roasted garlic cloves.

Using premium egg noodles stir-fried with slices of fresh green cabbage, slices of fresh celery, fresh bean sprouts, fresh Chinese baby bok choy, and slices of fresh carrots, with fresh slices of chicken, BBQ pork, shrimps, and imitation crab meat all cooked in an extra large stationary wok with premium sauces at temperatures up to 500 f rounds out this Chinese icon.

Premium egg noodles stir-fried with slices of fresh green cabbage, slices of fresh celery, fresh bean sprouts, fresh Chinese baby bok choy, and slices of fresh carrots, with raw jumbo shrimps, cooked with calamari, fish balls scallops, and imitation crab meat all cooked in an extra large stationary wok with premium sauces at temperatures up to 500 f rounds out this Chinese icon.

Taking gourmet egg noodles stir-frying with slices of fresh green cabbage, slices of fresh celery, fresh premium bean sprouts, fresh Chinese baby bok choy, along with slices of fresh carrots, jumbo shrimps peeled with tail on, all cooked, and stirred in an extra large stationary wok adding premium sauces cooking at temperatures of 500 f, and beyond completes this oriental icon.

Premium gourmet egg noodles start off this classic dish, stir-frying with slices of fresh green cabbage, fresh celery, fresh premium bean sprouts, fresh Chinese baby bok choy, along with slices of fresh carrots, salad size shrimps peeled without tail, all cooked, and stirred in an extra large stationary wok adding premium sauces cooking at temperatures of 500 f, and beyond complete this oriental icon.

This iconic oriental noodle dish is enhanced with tender slices of certified Angus beef or cab along with premium Chinese egg noodles stir-fried alongside slices of fresh green cabbage, fresh celery, fresh premium bean sprouts, fresh Chinese baby bok choy, and slices of fresh carrots, all cooked in an extra large stationary wok using premium Asian sauces bonding with all the ingredients at temperatures up to 500 f, and beyond.

This iconic oriental noodle dish is enhanced with tender slices of European pork that is marinated in special Thai -Chinese sauces, and herbs for 24 hours then barbecued to lock in the flavors, along with premium Chinese egg noodles stir-fry alongside slices of fresh green cabbage, fresh celery, fresh premium bean sprouts, fresh Chinese baby bok choy, and slices of fresh carrots, all cooked in an extra large stationary wok using premium Asian sauces bonding with all the ingredients at temperatures up to 500 f, and beyond.

The iconic oriental noodle dish is enjoyed with tender slices of fresh cut chicken thigh meat along with premium Chinese egg noodles stir-fry alongside slices of fresh green cabbage, fresh celery, fresh premium bean sprouts, fresh Chinese baby bok choy, and slices of fresh carrots, all cooked in an extralarge stationary wok using premium Asian sauces bonding with all the ingredients at temperatures up to 500 f, and beyond rounds out this Chinese staple.

We start this dish by selecting a premium gourmet egg noodle, wok cooked with slices of fresh green cabbage, fresh diced celery, fresh premium bean sprouts, fresh Chinese baby bok-choy, and slices of fresh carrots, with fresh slices of pork, all stirred in an extra large stationary wok with premium sauces at temperatures of 500 f, and beyond rounds out this Chinese icon.

This classic, and the most famous Thai culinary noodle dish, is made with medium-cut rice noodles, stir-fried in our very own specially formulated homemade pad Thai sauce, swiftly stirred on an extra large stationary wok reaching temperatures upwards of 500 f, and beyond cooking with bay shrimps, fresh premium Asian bean sprouts, fresh cleaned green onion sticks, and then sprinkled with roasted crushed peanuts. Known as the national dish of Thailand. Highly recommended to be enjoyed asap.

An authentic Thai classic, and most famous Thai style noodle house dish, is made with medium-cut rice noodles, stir-fried in our very own specially formulated homemade pad Thai sauce, swiftly stir-fried in an extra large stationary wok reaching temperatures upwards of 500 f cooking with raw jumbo shrimps, fresh bean sprout, fresh cleaned green onion sticks, and sprinkled with roasted crushed peanuts, known as the national dish of Thailand.

This classic, and most famous Thai style noodle dish, is made with medium-cut rice noodles, stir-fried in our very own specially formulated homemade pad Thai sauce, swiftly stir-fried in an extra large stationary wok reaching temperatures upwards of 500 f cooking with fresh slices of chicken, fresh bean sprout, fresh cleaned green onion sticks, and sprinkled with roasted crushed peanuts, known as the national dish of Thailand.

This classic and most famous Thai style noodle dish is cooked with medium-cut rice noodles, stir-fried in our very own specially formulated homemade pad Thai sauce, and swiftly stir-fried in an extra large stationary wok reaching temperatures upwards of 500 f. This noodle dish is even more delicious as we cook it with tender slices of certified Angus beef, fresh bean sprouts, fresh cleaned green onion sticks, and sprinkled with roasted crushed peanuts, known as the national dish of Thailand.

An authentic Thai classic, and most famous Thai style noodle house dish, is made with medium-cut rice noodles, stir-fried in our very own specially formulated homemade pad Thai sauce, swiftly stir-fried in an extra-large stationary wok reaching temperatures upwards of 500F cooking with raw jumbo shrimps, calamari, fish balls, scallops, and imitation crab meat, along with fresh bean sprout, fresh cleaned green onion sticks, and sprinkled with roasted crushed peanuts, known as the national dish of Thailand.

A classic, and world most famous Thai style noodle dish, is made with medium-cut rice noodles, also known as "pho" noodles, stir-fried with our very own specially formulated homemade pad Thai sauce, swiftly stirred in an extra large stationary wok reaching temperatures upwards of 500 f, and beyond cooking with fresh slices of chicken, sliced fresh pork, bay shrimps, along with fresh bean sprout, fresh cleaned green onion sticks, and sprinkled with roasted crushed peanuts, known as the national dish of Thailand. Highly recommended to be enjoyed asap.

Stir-fry extra wide fresh rice noodles cooked with Chinese broccoli in a thick, rich brown gravy along with raw jumbo shrimp (shell, and head off the tail on), calamari, fish balls, scallops, sliced fish patty, and imitation crab meat finished with a dash of fresh grounded premium white pepper.

This Thai-style noodle classic is stir-fried extra wide fresh rice noodles cooked with Chinese broccoli in a thick, rich brown gravy along with raw jumbo shrimps, cooked in an extralarge stationary wok reaching temperatures upwards of 500 f, finished with a dash of fresh grounded premium white pepper.

A Thai-style noodle classic stir-fried extra wide fresh rice noodles cooked with Chinese broccoli in a thick, rich brown gravy along with fresh slices of certified Angus beef, cooked in an extra large stationary wok reaching temperatures upwards of 500 f, finished with a dash of fresh grounded premium white pepper.

This Thai-style noodle stir-fry with gravy begins with our selection of the extra wide fresh rice noodles "chow fun" cooked along with tender slices of fresh chicken thigh meat, and Chinese broccoli tossed in the thick, rich brown gravy along with then finished with a dash of fresh grounded premium white pepper.

This Thai-style noodle stir-fry with gravy begins with our selection of the extra wide fresh rice noodles "chow fun" cooked with Chinese broccoli in a thick, rich brown gravy along with tender slices of fresh pork then finished with a dash of fresh grounded premium white pepper.

A Thai style stir-fry noodle, using the extra wide fresh rice noodles cooked in an extra large wok reaching temperatures of 500 f, and beyond bonding all the special ingredients including authentic Thai sweet soy sauce, Chinese grounded bean sauce, fresh cracked extra large USDA rated aa eggs, sliced fresh Chinese broccoli, with raw jumbo shrimps, calamari, fish balls, scallops, and imitation crab meat all quickly stirred then finished with a dash of fresh grounded premium white pepper.

This Thai-style stir-fry uses extra wide fresh rice noodles cooked in an extra large wok reaching temperatures of 500 f, and beyond bonding all the special ingredients including authentic Thai sweet soy sauce, Chinese grounded bean sauce, fresh cracked extra large USDA rated aa eggs, sliced fresh Chinese broccoli, with raw jumbo shrimps, with the shell, and head off, and tail on, all quickly stirred then finished with a dash of fresh grounded premium white pepper.

This Thai-style stir-fry uses the extra wide fresh rice noodles cooked in an extra large wok reaching temperatures of 500 f, and beyond bonding all the special gourmet premium ingredients including authentic Thai sweet soy sauce, Chinese grounded bean sauce, fresh cracked extra large USDA-rated aa eggs, sliced fresh Chinese broccoli, with tender slices of certified Angus beef, all quickly stirred then finished with a dash of fresh grounded premium white pepper.

This Thai style stir-fry extra wide fresh rice noodles are cooked in an extra large wok reaching temperatures upwards of 500 f to bond the special ingredients which include authentic Thai sweet soy sauce, fresh cracked extra large USDA rated aa eggs, Chinese broccoli, with fresh slices of chicken, and a dash of fresh grounded premium white pepper.

This Thai-style noodle stir-fry with BBQ pork uses the extra wide fresh rice noodles cooked in an extralarge wok reaching temperatures of 500 f, and beyond bonding all the special gourmet premium ingredients including authentic Thai sweet soy sauce, Chinese grounded bean sauce, fresh cracked extra large USDA rated aa eggs, sliced fresh Chinese broccoli, with tender slices of European pork that is marinated in special Thai -Chinese sauces, and herbs for 24 hours then barbecued to lock in the flavors, all quickly stirred then finished with a dash of fresh grounded premium white pepper.

Thai style noodle stir-fry with pork uses the extra wide fresh rice noodles cooked in an extra large wok reaching temperatures of 500 f, and beyond bonding all the special gourmet premium ingredients including authentic Thai sweet soy sauce, Chinese grounded bean sauce, fresh cracked extra large USDA rated aa eggs, sliced fresh Chinese broccoli, with tender slices of fresh slices of pork that is lightly marinated overnight, then quickly stirred then finished with a dash of fresh grounded premium white pepper.

Thai classic noodle stir-fry wide rice noodles cooked in chili, and mint sauce, using fresh chopped chicken, in an extra large stationary wok reaching upwards of 500 f, and beyond bonding all the ingredients with the noodles, and fresh chicken, and fresh basil mints, for a rich, spicy, Thai style noodle dish that is served on a bed of fresh lettuce. Also known as Thai drunken noodles.

This authentic Thai-style noodle dish is cooked using fresh extra wide rice noodles in chilies, and mints sauces stir-fried in an extra large wok reaching temperatures upwards of 500 f, and beyond bonding all the ingredients with the noodles, raw jumbo shrimp, cooked with calamari, scallops, fish balls, and slices of fish meat, and fresh basil mints, for a rich, spicy, Thai style noodle dish that is served on a bed of fresh lettuce. Also known as Thai drunken noodles.

This Southeast Asian dish is cooked using the exotic vermicelli transparent-clear noodles made from mung beans and threaded into these crystal-like noodles, which is then cooked along with fresh chopped chicken, fresh cracked extra large USDA rated aa eggs, and fresh diced green cabbage all stir-fried in an extra large stationary wok reaching temperatures of 500 f, and beyond bonding all the ingredients including the noodles, fresh chicken, cabbage, and egg for a delightful, tasty dish. Complements very well any panang curry dishes under Thai entree'

Stir-fry clear noodles made from mung beans which is then threaded into these crystal-like noodles is cooked along with slices of fresh chicken, fresh slices of tomatoes, fresh white onions, fresh slices of cucumbers, mushrooms, and fresh diced carrots, all stirred in an extra large stationary wok reaching upwards of 500 f, and beyond bonding all the ingredients including the noodles, fresh chicken, and vegetables, for a fresh, tasty Thai style noodle dish.

Stir-fry noodles of rice extra wide cut flat cooked in chili, and mint sauce, with fresh cuts of chicken thigh meat, along with slices of tender calamari, all stirred on an extra large stationary wok reaching upwards of 500 f, and beyond-bonding all the premium Thai, and Chinese sauces, ingredients including noodles, fresh chicken, calamari, and scallions for a rich, spicy, Thai style noodle dish which is served on a bed of fresh lettuce.

Stir-fry noodles in a blazing extra large stationary wok reaching upwards of 500 f, and beyond with chopped fresh certified Angus beef or cab, along with slices of fresh tomatoes, cuts of fresh white onions, and fresh sliced green bell peppers all cooked with extra wide rice noodles chow fun in a rich authentic Thai spiced dark sauce, which is then reduced, then served on a bed of fresh cuts of lettuce.

Stir-fry angel rice noodles with BBQ pork, and shrimp, along with sliced fresh bell peppers, green onions sticks, cracked whole fresh USDA rated aa extra large eggs, with fresh premium whole bean sprouts, all cooked in a golden curry-based sauce. A fine combination of Indian, Chinese, and Polynesian-inspired sauces, and flavors into a delicious noodle dish.

1 of kung fu plaza's most sought after dish, cooked in what we coined as the Mongolian bond - a special combination of cooking methods, along with our rich homemade thick Mongolian sauce which includes rich red chili paste, freshly grounded garlic, addition, we use fresh onions, green bell peppers, slices of fresh carrots, all stir-fried on a blazing hot, extra large stationary wok reaching upwards of 500 f bonding the cooking wine, tender slices of certified Angus beef, with all the ingredients, which is carefully reduced, and finally served sprinkled with crispy egg noodles. Served with a small cup of gourmet steamed premium jasmine rice.

Our Mongolian pork dish is cooked in what we call the Mongolian bond - a special combination of cooking methods, married with our rich homemade thick Mongolian sauce which includes rich red chili paste, freshly grounded garlic, ground fresh ginger, along with fresh onions, green bell peppers, slices of fresh carrots, all stir-fry on a blazing hot, extra large stationary wok reaching upwards of 500 f, and beyond, bonding the cooking wine, tender slices of fresh pork, with all the ingredients, which is carefully reduced, and finally served sprinkled with crispy egg noodles. Served with a small box of gourmet steamed premium Thai jasmine rice.

Kung fu plaza's more unique dish, cooked in what we coined as the Mongolian bond - a special combination of cooking methods, along with our rich homemade thick Mongolian sauce which includes rich red chili paste, and fresh grounded garlic, in addition, we use fresh onions, green bell peppers, slices of fresh carrots, all stir-fried on a blazing hot, extra large stationary wok reaching upwards of 500 f bonding the cooking wine, tender slices of fresh chicken, with all the ingredients, which is carefully reduced, and finally served sprinkled with crispy egg noodles. Served with a small cup of gourmet steamed premium jasmine rice.

This 1 of a kind dish at kung fu plaza, is carefully cooked in what we coined as the Mongolian bond - a special combination of cooking methods, along with our rich homemade thick Mongolian sauce which includes rich red chili paste, freshly grounded garlic, in addition, we use fresh onions, green bell peppers, slices of fresh carrots, all stir-fried on a blazing hot, extra large stationary wok reaching upwards of 500 f, and beyond bonding the cooking wine, the raw fresh peeled jumbo shrimps with tail on, along with all the ingredients, that is carefully reduced, and finally served sprinkled with crispy egg noodles. Served with a small cup of gourmet steamed premium jasmine rice.

A Chinese classic chicken and vegetable dish cooked using tender slices of fresh chicken thigh meat stir-fried with straw mushrooms, slices of Asian bamboo shoots, and white onions alongside various Chinese vegetables including; baby bok choy, peapods or snow peas, water chestnuts, baby corn, with fresh cut green cabbage, diced carrots, adding a dash of roasted grounded garlic, all cooked with premium Chinese seasonings, Thai premium sauces, including oyster sauce for a thick rich brown gravy. Served with a small cup of gourmet steamed premium jasmine rice.

Fresh all-white meat chicken breast lightly marinated in houses garlic, and ginger sauce until settled, then lightly battered, and deep-fry in clear vegetable oil containing zero grams of trans fat, no cholesterol, until crispy, sliced, then served in strips, alongside our homemade tangy lemon-flavored sauce. Served with a small cup of gourmet steamed premium jasmine rice.

Slices of fresh chicken thigh meat, stir-fry on a blazing hot, extra large stationary wok reaching upwards of 500 f, and beyond-bonding the sliced chicken with our premium cooking wine, fresh grounded red chili paste, along with slices of fresh onions, fresh green bell peppers, carrot slice, bamboo-shoot slices, Asian water chestnut slices, then topped off with fresh oven roasted peanuts. Served with a small cup of gourmet steamed premium Thai jasmine rice.

Raw jumbo shrimps peeled raw with tail on, stir-fry on a blazing hot, extra large stationary wok reaching upwards of 500 f, and beyond-bonding the shrimps with premium cooking white wine, fresh grounded red chili paste, along with slices of fresh onions, fresh green bell peppers, carrot slice, bamboo-shoot slices, Asian water chestnut slices, then topped off with fresh oven roasted peanuts. Served with a small cup of gourmet steamed premium Thai jasmine rice.

Fresh tender slices of chicken thigh meat, stir-fried with a mildly spiced, and sweetened sauce along with a dash of freshly squeezed lime juice cooked in a blazing extra large stationary wok reaching upwards of 500 f, and beyond, with fresh white onions, diced celery, and carrot slice, with fresh green onion sticks, and dark roasted cashew nuts. Served with a small cup of gourmet steamed premium jasmine rice.

Tender slices of chicken breast meat chunks that are lightly breaded then deep-fry in 100% vegetable oil that contains zero grams of trans fat, then wok-cooked in a mildly spiced sesame-based sauce along with various Chinese, and Thai seasoning, and sauces, then sprinkled with fresh cut scallions, and roasted sesame seed. Served with a small box of gourmet steamed premium Thai jasmine rice.

Slices of fresh chicken thigh meat, stir-fried in traditional style with fresh cut onions, green bell peppers, and diced carrots all stirred on a blazing hot, extra large stationary wok reaching upwards of 500 f, and beyond-bonding all the premium Chinese, and Thai sesame sauce then sprinkled with roasted sesame seeds. Served with a small box of gourmet steamed premium Thai jasmine rice.

Tender slices of fresh leg meat chicken stir-fried along with fresh white onion slice, rich premium Chinese sauces including oyster sauce for a rich thick brown almond-flavored gravy, served sprinkled with slices of roasted almonds. Served with a small cup of gourmet steamed premium jasmine rice.

Tender chunks of chicken breast white-meat that is lightly battered, then deep-fried in 100% pure vegetable oil which contains zero grams of trans fat, and no cholesterol, until crisp, which is then smothered in layers of our signature homemade on-location sweet, and sour sauce swimming with chunks of pineapple, fresh cuts of white onion squares, and fresh cuts of green bell pepper squares. The sauce is packaged separately for take-out and delivery orders. Served with a small box of gourmet steamed premium jasmine rice.

Raw fresh peeled jumbo shrimps with tail on, lightly battered, then deep-fried in a 100% pure vegetable oil containing zero grams of trans fat, no cholesterol, cooked until crisp, then smothered in layers of our signature homemade on location sweet, and sour sauce whirling with chunks of pineapple, fresh white onion squares, and fresh square cuts of green bell pepper. Sauce is packaged separately for take-out, and delivery orders in order to maintain integrity of ingredients. Served with a small cup of gourmet steamed premium Thai jasmine rice.

The highly nutritious superfood qualities of the Asian black fungus are married with fresh slices of chicken thigh meat cuts that are tossed onto an extremely blazing hot extralarge wok at 500 f, and beyond which is stir-fried, and carefully sauteed with fresh white onions, fresh diced strips of ginger, fresh peeled green onion sticks, adding diced carrots all cooked in our special dedicated Thai-Chinese ginger oyster sauce. Served with a small box of gourmet steamed premium Thai jasmine rice.

Tender chunks of fresh chicken breast meat pieces, that is lightly battered, then deep-fried in 100% pure vegetable oil which contains zero grams of trans fat, and zero cholesterol, cooked until crisp, then tossed, and stir-fried on an extralarge wok at 500 f, and beyond along with kung fu restaurants signature home-made General Tso's spicy sauce, cooked along with fresh white onion squares, and fresh cuts of green bell pepper squares. Served with a small cup of gourmet steamed premium Thai jasmine rice.

Raw jumbo shrimp peeled fresh with tail on, lightly battered, then deep fry in 100% pure vegetable oil containing zero grams of trans fat, no cholesterol, cooked until crisp, then, tossed, and stir-fried on an extralarge wok at 500 f, and beyond along with kung fu restaurants signature home-made General Tso's spicy sauce, cooked along with fresh white onion squares, and fresh cuts of green bell pepper squares. Served with a small cup of gourmet steamed premium Thai jasmine rice.

Raw jumbo shrimp peeled fresh with tail on, lightly battered, then deep fry in 100% pure vegetable oil containing zero grams of trans fat, no cholesterol, cooked until crisp, then, tossed, and stir-fried on an extralarge wok at 500 f, and beyond along with kung fu restaurants signature home-made General Tso's spicy sauce, cooked along with fresh white onion squares, and fresh cuts of green bell pepper squares. Served with a small cup of gourmet steamed premium Thai jasmine rice.

Bean curd tofu chunks deep-fried in 100% pure vegetable oil which contains zero grams of trans fat, and no cholesterol, until crisp, then cooked with tender slices of homemade barbeque pork, and chopped chicken all stir-fried in an extremely hot extra large stationary wok cooked with fresh green onion sticks, and our sesame-oyster sauce. Served with a small cup of gourmet steamed premium jasmine rice.

Tender pieces of fresh chicken breast meat chunks, lightly battered, then deep-fried in 100% pure vegetable oil which contains zero grams of trans fat, and zero cholesterol, cooked until crisp, then tossed, and stir-fried on an extralarge wok at 500 f, and beyond along with kung fu restaurants signature home-made orange sauce, adding tasty pineapple chunks, fresh cut squares of white onions, freshly cut slices of carrots, then sprinkled with fresh cut orange slices. Served with a small cup of gourmet steamed premium jasmine rice.

Jumbo shrimp in the raw that is freshly peeled, lightly battered, then deep-fried in 100% pure vegetable oil which contains zero grams of trans fat, and no cholesterol, until crisp, then tossed, and stir-fried on an extralarge wok at over 500 f with kung fu plazas' signature home-made on location orange sauce, along with plunks of pineapple chunks, fresh white onion squares, fresh carrot slice, and slices of fresh oranges. Served with a small cup of gourmet steamed premium jasmine rice.

Fresh tender slices of thigh meat chicken stir-fry with our special blend of premium Chinese, and Thai sauces, in a blazing extra large stationary wok reaching upwards of at 500 f, and beyond, carefully bonding all the ingredients, then slightly reducing for a rich flavorful dark brown gravy. Served with a small box of gourmet steamed premium Thai jasmine rice.

Fresh cuts of broccoli crowns stir-fry on a blazing extra large stationary wok reaching upwards of 500 f, and beyond, stirred along with fresh diced carrots in a rich chicken-based broth with fresh grounded garlic, and premium Chinese, and Thai sauces, then reduced for a richer thicker brown oyster based sauce. Served with a small cup of gourmet steamed premium imported Thai jasmine rice.

Fresh tender slices of certified Angus beef or cab along with fresh cuts of broccoli crowns stir-fry on a blazing extra large stationary wok reaching upwards of 500 f, and beyond cooking with fresh diced carrots in a rich chicken-based broth adding fresh garlic grounded then roasted to a crisp, premium Chinese, and Thai sauces, for a rich thick brown oyster based sauce. Served with a small cup of gourmet steamed premium Thai jasmine rice.

Fresh tender slices of chicken thigh meat cooked along with fresh cuts of broccoli crowns stir-fry on a blazing extra large stationary wok reaching upwards of 500 f, and beyond cooking with fresh diced carrots in a rich chicken-based broth adding fresh garlic grounded then roasted to a crisp, premium Chinese, and Thai sauces, for a rich thick brown oyster based sauce. Served with a small cup of gourmet steamed premium Thai jasmine rice.

Raw jumbo shrimp peeled fresh with fresh green broccoli crowns stir-fried on a blazing extra large stationary wok reaching upwards of 500 f along with fresh diced carrots in a rich chicken-based broth with fresh grounded garlic, and premium Chinese sauces, for a rich thick brown oyster based sauce. Served with a small cup of gourmet steamed premium jasmine rice.

Slices of fresh tender pork cooked along with fresh cuts of broccoli crowns stir-fry on a blazing extra large stationary wok reaching upwards of 500 f, and beyond cooking with fresh diced carrots in a rich chicken-based broth adding fresh garlic grounded then roasted to a crisp, premium Chinese, and Thai sauces, for a rich thick brown oyster based sauce. Served with a small cup of gourmet steamed premium Thai jasmine rice.

Slices of tender imported northwest European pork that is marinated in special Thai -Chinese sauces, and herbs for 24 hours then barbecued locking in the flavors then cooked along with fresh cuts of broccoli crowns stir-fry on a blazing extra large stationary wok reaching upwards of at 500 f, and beyond cooking with fresh diced carrots in a rich chicken-based broth adding fresh garlic grounded then roasted to a crisp, premium Chinese, and Thai sauces, for a rich thick brown oyster based sauce. Served with a small cup of gourmet steamed premium Thai jasmine rice.

A delightful vegetable combination of fresh cut green cabbage, Chinese baby-bok choy, nappa white cabbage, white onions, and fresh premium bean sprouts, all stir-fried on an extralarge stationary wok reaching upwards of at 500 f, and beyond with bay shrimps, slices of fresh chicken thigh meat, slices of imitation crab meat, and BBQ pork - tender slices of European pork that is marinated in special Thai -Chinese sauces, and herbs for 24 hours then barbecued to lock in the flavors. All are cooked with premium Chinese, and Thai sauces, and stirred then reduced for a rich thick brown gravy. Served with a small box of gourmet steamed premium Thai jasmine rice.

A delightful vegetable combination of fresh cut green cabbage, Chinese baby-bok choy, nappa white cabbage, white onions, and fresh premium bean sprouts, all stir-fried on an extra large stationary wok reaching upwards of 500 f, and beyond with bay shrimps, cooked with premium Chinese, and Thai sauces, all stirred then reduced for a rich thick brown gravy. Served with a small box of gourmet steamed premium Thai jasmine rice.

A delightful combination of fresh green cabbage, Chinese baby bok choy, nappa white cabbage, white onions, and fresh bean sprouts, all stir-fried on an extra large stationary wok at extreme temperatures with the house's homemade BBQ pork, cooked in a rich thick brown gravy. Served with a small cup of gourmet steamed premium jasmine rice.

A delightful vegetable combination of fresh cuts of green cabbage, Chinese baby-bok choy, napa white cabbage, white onions, and fresh premium bean sprouts, all stir-fry on an extralarge stationary wok reaching upwards of at 500 f, and beyond with slices of fresh chicken thigh meat, all cooked with premium Chinese, and Thai sauces, all stirred then reduced for a rich thick brown gravy. Served with a small box of gourmet steamed premium Thai jasmine rice.

The chef start off this iconic dish with farm-fresh extralarge USDA rated aa eggs cracked, and mixed with fresh diced; celery, white onions, green cabbage, and bean sprouts all pan fry in pure vegetable oil for a golden brown omelet, then smothered with our rich thick brown gravy which is cooked using premium Chinese, and Thai sauces along with; fresh cuts of chicken thigh meat, bite size bay shrimps, tender slices of European pork that is marinated in special southeast Asian sauces, and herbs for 24 hours then barbecued to lock in the flavors, and crab meat imitated, all smothered on top of the omelet. Served with a small box of gourmet steamed premium Thai jasmine rice.

Cooking with; farm-fresh extra large USDA rated aa eggs cracked, and mixed with fresh diced; celery, white onions, green cabbage, and premium bean sprouts all pan fry in pure vegetable oil for a golden brown omelet, then smothered with our rich thick brown gravy with bay shrimps on top omelet. Served with a small cup of gourmet steamed premium Thai jasmine rice.

This special dish starts off with farm-fresh extra large USDA rated aa eggs cracked, and mixed with fresh diced; celery, white onions, and green cabbage, along with fresh premium bean sprouts all pan-fried in pure vegetable oil for a golden brown omelet, then smothered with our rich thick brown gravy cooked using premium Chinese, and Thai sauces along with fresh tender slices of certified Angus beef or cab that is marinated overnight, smothered on top of the omelet. Served with a small box of gourmet steamed premium Thai jasmine rice.

We start cooking this iconic Chinese culinary art with; farm-fresh extra large USDA rated aa eggs cracked, and mixed with fresh diced; celery, white onions, green cabbage, and premium bean sprouts all pan fry in pure vegetable oil for a golden brown omelet, then smothered with our rich thick brown gravy with slices of our tender home-made BBQ pork all on top of the omelet. Served with a small cup of gourmet steamed premium Thai jasmine rice.

Cooking with farm-fresh extra large USDA rated aa eggs cracked, and mixed with fresh diced; celery, white onions, green cabbage, and premium bean sprouts all pan fry in pure vegetable oil for a golden brown omelet, then smothered with our rich thick brown gravy with slices of our tender fresh chicken leg meat on top omelet. Served with a small cup of gourmet steamed premium Thai jasmine rice.

A delightful combination of fresh green cabbage, Chinese baby bok choy, nappa white cabbage, white onions, and fresh bean sprouts, all stir-fried on an extra large stationary wok at extreme temperatures with fresh slices of fresh certified Angus beef (cab), all cooked in a rich thick brown gravy. Served with a small cup of gourmet steamed premium jasmine rice.

Fresh cuts of Chinese spinach ong-choy stir-fry on an extremely hot large stationary wok at over 500 f, and beyond along with fresh fine chopped garlic cloves along with Chinese, and Thai special premium sauces with oyster sauce added for a rich dark brown sauce. Served with a small cup of gourmet steamed premium Thai jasmine rice.

Fresh tender cut slices of certified Angus beef or cab, stir fry with fresh cuts of tomatoes, along with white onion squares all cooked in premium Chinese, and Thai sauces, then stirred, and slightly reduced for a rich thick brown oyster-sauce based gravy. Served with a small box of gourmet steamed premium Thai jasmine rice.

Fresh slices of tender chicken thigh meat stir fry with fresh cuts of tomatoes, along with fresh cut white onion squares all cooked with premium Chinese, and Thai sauces, then stirred, and slightly reduced for a rich thick brown oyster sauce-based gravy. Served with a small box of gourmet steamed premium Thai jasmine rice.

Fresh slices of certified Angus beef with fresh Chinese baby bok choy, stir-fried on an extremely hot large stationary wok at over 500 f along with fresh finely chopped garlic with Chinese special sauces including oyster for a rich dark brown sauce. Served with a small cup of gourmet steamed premium jasmine rice.

Tender slices of certified Angus beef with fresh cuts of green, and or red bell pepper squares, and sliced white onion squares all stir-fried in house's special blend of premium Chinese, and Thai sauces then slightly reduced for a rich thick brown oyster sauce-based gravy. Served with a small cup of gourmet premium steamed Thai jasmine rice.

Tender cuts of certified Angus beef slices with fresh slices of shredded Chinese ginger, fresh peeled, and cut green onion sticks, and Asian straw mushrooms, all stir-fried with premium Chinese, and Thai sauces for a rich brown oyster sauce-based ginger gravy that's slightly reduced. Served with a small cup of gourmet steamed premium Thai jasmine rice.

Slices of fresh chicken leg meat, with slices of fresh shredded ginger, fresh peeled, and cut green onion sticks, and straw mushrooms, all stir-fried with premium Chinese sauces add for a rich brown oyster sauce-based ginger gravy. Served with a small cup of gourmet steamed premium jasmine rice.

Tender slices of fresh chicken thigh meat along with fresh cuts of green, and or red bell pepper squares, and sliced white onion squares all stir-fried in house's special blend of premium Chinese, and Thai sauces then slightly reduced for a rich thick brown oyster sauce-based gravy. Served with a small cup of gourmet premium steamed Thai jasmine rice.

Tender slices of fresh chicken thigh meat stir-fry in with fresh cuts of Chinese baby bok-choy, on an extremely hot large stationary wok at over 500 f, and beyond, cooked along with fresh finely chopped garlic cloves stirred with Chinese, and Thai special gourmet sauces including oyster sauce, then slightly reduced for a richer dark brown sauce. Served with a small cup of gourmet premium steamed Thai jasmine rice.

Raw jumbo shrimp peeled with tail on stir-fry in with fresh cuts of Chinese baby bok-choy, on an extremely hot large stationary wok at over 500 f, and beyond, cooked along with fresh finely chopped garlic cloves stirred with Chinese, and Thai special gourmet sauces including oyster sauce, then slightly reduced for a richer dark brown sauce. Served with a small cup of gourmet premium steamed Thai jasmine rice.

Large wok-stir-fry and sauteed prawns cooked with our rich tomato-based seafood-inspired sauce at over 500 f then carefully reduced with tender chunks of pineapples, fresh peeled green onion sticks, and straw mushrooms in a rich dark red sauce. Served with a small cup of gourmet steamed premium jasmine rice.

Large shrimp with shell, and head on, lightly marinated, and lightly battered then deep-fried in 100% pure vegetable oil which contains zero grams of trans fat, and no cholesterol, until crisp, served on a bed of fresh diced green cabbage sprinkled with fresh diced scallions. Served with a small cup of gourmet steamed premium jasmine rice.

Stir-fry fresh Chinese peapods, hand trimmed then cooked with raw jumbo shrimps peeled with tail on, along with fresh cuts of white onion, straw mushrooms, fresh diced carrots, all wok stirred at over 500 f, and beyond adding premium Chinese, and Thai sauces, with finely diced fresh garlic then slightly reduced into a rich dark brown sauce. Served with a small box of gourmet steamed premium Thai jasmine rice.

Stir-fry fresh Chinese peapods, hand trimmed then cooked with tender slices of fresh chicken thigh meat, along with fresh cuts of white onion, straw mushrooms, and fresh diced carrots, all wok stirred at over 500 f, and beyond adding premium Chinese, and Thai sauces, with finely diced fresh garlic then slightly reduced into a rich dark brown sauce. Served with a small box of gourmet steamed premium Thai jasmine rice.

Raw jumbo shrimp are freshly peeled and then cooked in with fresh white onions, slices of fresh green bell peppers with a freshly cracked extra large USDA rated aa egg, all stir-fried with a chicken-based soup broth, and various premium Chinese sauces, into a thick lobster-like brown sauce. Served with a small cup of gourmet steamed premium jasmine rice.

Premium maple leaf brand duck (consisting of more meat compared to standard duck dishes) slowly roasted in a large pot, using an ancient Chinese to-chew style special family recipe, consisting of 7 spices, with cinnamon, and star anise, resulting in a rich tasty thick dark gravy. Best enjoyed with gravy resting on the bottom. Due to the rich flavors inherent to this culinary delight, the chef does not recommend using the plum sauce to enjoy this dish. We do however recommend using our homemade fresh chili-pepper vinegar paste hot sauce should you need a kicker, but not necessary. Served alongside a small box of gourmet steamed premium Thai jasmine rice. Roast duck recipe featured on PBS's no passport required Las Vegas starring Marcus Samuelson.

Soft tofu soybean curd cut into a stick shape and then deep-fried to a crisp-golden in vegetable frying oil that contains zero grams of trans fat. Then served with toast, alongside our special Thai peanut-based mildly spiced sauce for a dip, along with a mini cucumber salad as a chaser.

Soft tofu cubes (soybean curd) deep-fry to a crisp-golden in vegetable frying oil that contains zero grams of trans fat, then served alongside our special Thai style mildly spiced sweet sauce and tangy ginger soy dipping sauce.

Our egg rolls are fresh which is hand made every day on location, containing all vegetables including glass or clear noodles, fresh diced cabbage, fresh celery, fresh carrots, and mushrooms all steam cooked then hand-wrapped using a spring roll skin using a touch of fresh egg yolk to hold, and then deep-fried to a golden crisp in a clear vegetable-based frying oil that contains zero trans fat, and zero cholesterol.

Our egg rolls are fresh which is hand made every day on location, containing all vegetables including glass or clear noodles, fresh diced cabbage, fresh celery, fresh carrots, and mushrooms all steam cooked then hand-wrapped using a spring roll skin using a touch of fresh egg yolk to hold, and then deep-fried to a golden crisp in a clear vegetable-based frying oil that contains zero trans fat, and zero cholesterol.

We take a fresh green tropical papaya, hand shredding off the skin then dice it into our freshly prepared pure sweet Thai coconut sauce, along with fresh finely grounded whole garlic cloves, fresh strings of green beans, slices of fresh tomatoes, along with grounded roasted peanuts, all served alongside lettuce or cabbage. A truly healthy choice!

This special Thai yum salad dish uses exotic transparent or clear noodles made from mung beans, and threaded into these crystal-like noodles, mixing them with special Thai ingredients including fresh-cut Thai peppers, fresh red onions, cilantro, and fresh diced green onion scallions all carefully stirred together to create an overall consistent special tasting dish. Please visit the restaurant's website to view an uncensored photograph of this Thai culinary dish.

Fresh cleaned iceberg lettuce, slices of red onions, cucumbers, and fresh tomatoes, along with slices of a hard-boiled seasoned egg, served with a Thai-style peanut-based dressing.

Halloween special vegetarian soup cooked with; soft bean curd tofu along with diced southeast Asian baby corn, straw mushrooms, fresh diced carrots, roasted finely grounded garlic, and the nutritious black fungus mushroom.

Fresh soft tofu (soybean curd) cut into cubes, along with Asian straw mushrooms, baby-corn cut, and Chinese snow peas, all in a special broth served Thai style with a hint of fresh roasted grounded garlic oil sprinkled with fresh cilantro, and scallions.

A pure Thai soup to complement heavy meat dishes consisting of exotic clear noodles made from mung beans, and threaded into these crystal-like noodles along with fresh Chinese peapods, baby corn, diced carrots, with straw mushrooms in a special broth served Thai style with a hint of fresh roasted grounded garlic cloves with a touch of oil sprinkled with fresh cilantro, and scallions.

The egg drop soup with a kick! This special soup is made with fresh cracked extra large USDA rated aa eggs in a special broth that is lightly seasoned, and spiced with our special blend of red hot chili paste along with a fresh grounded premium white pepper, diced mushrooms, diced bamboo shoots chunks of tofu, all sprinkled with fresh scallions.

Thailand's classic soup, for vegetarians, is made using soft tofu (soybean curd) cut into cubes, along with diced lemongrass, fresh kefir-lime mints, roasted chili sauce, cooked with straw mushrooms, topping off with fresh cut cilantro, and then served hot to maintain maximum flavor. For dine-in on location, this culinary art will be served in a traditional Thai hot pot to maintain consistent flavor.

A very pure Thai-Chinese soup to balance out heavy meat, and or heavy-spicy dishes. This soup consists of fresh Chinese white cabbage cuts, along with South Asian straw mushrooms, all in a special clear broth served Thai style with a hint of fresh roasted grounded garlic cloves then sprinkled with fresh cilantro, and scallions (diced green onions).

A very simple Thai - Chinese enthused soup to complement, and balance out heavy meat, and spicy dishes; this soup is made with fresh; Chinese white cabbage, baby bok choy, broccoli crowns, Chinese peapods, diced carrots, baby corn, green cabbage, straw mushrooms in a special broth served Thai style with a hint of fresh roasted grounded garlic oil sprinkled with fresh cilantro, and scallions.

Stir fry steamed rice with fresh sliced white onions, fresh diced green cabbage, Chinese peapods, baby corn, straw mushrooms, diced carrots, and grounded roasted garlic, all in a blazing extra large stationary wok reaching upwards of 500 f, and beyond bonding all the premium Chinese-Thai sauces, and ingredients into the tastiest vegetarian fried rice. Please visit the restaurant's website to view an uncensored photograph of this Thai-Chinese culinary dish.

Gourmet egg noodles stir-fry in a garden variety of delightful vegetables including slices of fresh green cabbage, slices of fresh celery, fresh premium bean sprouts, fresh cuts of Chinese baby bok choy, along with slices of fresh carrots, all stirred in an extralarge stationary wok adding premium Chinese, and Thai sauces cooking at bonding temperatures of 500 f, and beyond completes this oriental icon. Also known as lo-mein for east coast diners. Please visit restaurant's website to view an uncensored photograph of this Thai Chinese culinary dish.

We start off this Chinese staple using farm-fresh aa extra large eggs, cracked, stirred, and mixed with finely diced green cabbage, white onions, celery, and bean sprouts all cooked into 1 big golden omelet, then smothered in a rich brown oriental special sauces including oyster sauce based gravy along with diced carrots, Chinese pea-pods, and baby corn.

An enhanced buddha's delightful combination of stir-fried fresh cuts of; fresh green cabbage, Chinese baby bok choy, nappa white cabbage, white onions, diced carrots, baby corn, bamboo-shoots sliced, oriental straw mushrooms, and fresh premium bean sprouts, all stirred on an extra large stationary wok at extreme temperatures reaching upwards of 500 f, and beyond, cooked, and slightly reduced into a rich thick brown gravy. Served alongside a cup of steamed premium imported Thai jasmine rice, with the option of tofu. Picture is shown with tofu option.

A classic, and world most famous Thai style noodle dish, is made with medium-cut rice noodles, also known as "pho" noodles, stir-fried with our very own specially formulated homemade pad Thai sauce, swiftly stirred in an extralarge stationary wok reaching temperatures upwards of 500 f, and beyond cooking with farm-fresh USDA rated aa extra large eggs, fresh premium bean sprouts, fresh cleaned green onion sticks, and sprinkled with roasted crushed peanuts, known as the national dish of thailand. Highly recommended to be enjoyed asap.

A classic, and world most famous Thai style noodle dish, is made with medium-cut rice noodles, also known as "pho" noodles, stir-fried with our very own specially formulated homemade pad Thai sauce, swiftly stirred in an extra large stationary wok reaching temperatures upwards of 500 f, and beyond using soft tofu cubes (soybean curd) deep-fry to a crisp-golden in clear vegetable frying oil that contains zero grams of trans fat cooking with farm-fresh USDA rated aa extra large eggs, fresh premium bean sprouts, fresh cleaned green onion sticks, and sprinkled with roasted crushed peanuts, known as the national dish of Thailand. Highly recommended to be enjoyed asap.

This Thai-style noodle stir-fry with gravy begins with our selection of the extra wide fresh rice noodles "chow fun" cooked along with fresh cuts of Chinese broccoli in a thick, rich brown gravy along with soft tofu (soybean curd) deep-fried in clear vegetable frying oil free of trans fat, and no cholesterol, cooked until crispy, then tossed in an extra large stationary wok reaching temperatures upwards of 500 f, and beyond, finished with a dash of fresh grounded premium white pepper.

This Thai-style noodle stir-fry dish uses extra wide fresh rice noodles that are cooked in an extra large wok reaching temperatures upwards of 500 f, and beyond bonding all the special ingredients which include the authentic Thai sweet soy sauce, Chinese oyster sauce, fresh cracked extra large USDA rated aa eggs, fresh cuts of Chinese broccoli, soft tofu (soybean curd) deep-fried in vegetable frying oil free of trans fat, and no cholesterol, fried until crispy, and a dash of fresh grounded premium white pepper.

Kung fu plaza's more unique dish, cooked in what we coined as the Mongolian bond - a special combination of cooking methods, along with our rich homemade thick Mongolian sauce which includes rich red chili paste, and freshly grounded garlic, in addition, we use fresh onions, green bell peppers, slices of fresh carrots, all stir-fried on a blazing hot, extra large stationary wok reaching upwards of 500 f bonding the cooking wine, tofu (soybean curd) deep-fried in vegetable frying oil free of trans fat, and no cholesterol, fried until crispy, and golden, with all the ingredients, which is carefully reduced, and finally served sprinkled with crispy egg noodles. Served with a small cup of gourmet steamed premium jasmine rice.

Various cuts of fresh vegetables, including; broccoli crowns, carrots, green cabbage, and zucchini, all cooked in Thai Panang red curry, along with creamy Thai coconut milk, very finely grounded peanuts, with fresh leaves of basil mints for flavor, all carefully cooked, and simmered-reduced into a thick rich curry served hot. Served with a small box of gourmet steamed premium Thai jasmine rice.

Tofu-soybean curd cubes, deep-fried in clear vegetable frying oil free of trans fat, and no cholesterol, fried until crispy, cooked in Thai Panang red curry, stirred along with creamy coconut milk, fresh sliced zucchini, very finely grounded peanuts, with fresh leaves of basil mints for flavor, all carefully cooked then reduced into a rich thick orange-red curry sauce and served hot, alongside a small box of gourmet steamed premium Thai jasmine rice.

The highly nutritious superfood qualities of the Asian black fungus with crispy cubes of tofu (soybean curd) that is stir-fried on an extremely blazing hot extra large wok at 500 f, and beyond which is then carefully sauteed with fresh white onions, fresh diced strips of ginger, fresh peeled green onion sticks, adding diced carrots all cooked in our special dedicated Thai-Chinese ginger sauce. Served with a small box of gourmet steamed premium Thai jasmine rice.

Varieties of fresh vegetables, including Chinese broccoli, green cabbage, broccoli crowns, baby bok choy, diced carrots, chopped fresh garlic, and straw mushrooms all stir-fried at over 500 f on a stationary extra large wok with various Chinese, and Thai premium sauces cooked then reduced into a rich tasteful dark brown sauce. Served with a small cup of gourmet steamed premium jasmine rice.

Using the exotic glass or clear noodles made from mung beans, and threaded into these crystal-like noodles is cooked along with fresh cracked extra large USDA rated aa eggs, and fresh diced green cabbage all stir-fried in an extra large stationary wok reaching upwards of 500 f bonding all the ingredients including the noodles, cabbage, and egg for a delightful, tasty dish.

Tofu soybean curd deep-fried in clear vegetable frying oil free of trans fat, and no cholesterol, fried until crispy, then stir-fry on a blazing extra large stationary wok at 500 f, and beyond along with finely diced fresh garlic cloves, chopped fresh Thai chili-peppers, adding special premium Chinese, and Thai sauces all stirred, and cooked then reduced for a richer flavorful hot, and spicy dish. Served with a small box of gourmet steamed premium Thai jasmine rice.

Fresh cuts of various highly nutritious oriental vegetables, including fresh-cut Chinese broccoli, green cabbage, and baby bok-choy, along with American broccoli crowns, diced carrots, and straw mushrooms all stir-fried on a blazing extra large stationary wok at 500 f, and beyond with fresh diced Thai chili-peppers, and basil mints, along with fresh diced garlic all stirred in special Chinese, and Thai premium sauces including oyster sauce. Served alongside premium steamed Thai jasmine rice.

Fresh cut cubes of bean curd "tofu" deep fry to a golden then cooked with a garden variety of fresh oriental vegetables, including fresh-cut Chinese broccoli, green cabbage, baby bok-choy, along with American broccoli crowns, diced carrots, straw mushrooms all stir-fry along with fresh diced garlic in oyster sauce. Served alongside steamed Thai jasmine rice.

Fresh cuts of various highly nutritious oriental vegetables, including fresh-cut Chinese broccoli, green cabbage, baby bok-choy, along with American broccoli crowns, diced carrots, and straw mushrooms along with "tofu" soybean curd deep-fried in 100% vegetable frying oil free of trans fat, and no cholesterol, fried to a golden crisp, all stir-fry on a blazing extra large stationary wok at 500 f, and beyond with fresh diced Thai chili-peppers, and basil mints, along with fresh diced garlic all stirred in special Chinese, and Thai premium sauces including oyster sauce. Served alongside premium steamed Thai jasmine rice.

Tofu (soybean curd) deep-fried in vegetable frying oil free of trans fat, and no cholesterol, fried until crispy, cooked with fresh cut green beans stir-fried on a blazing extra large stationary wok reaching upwards of 500 f in roasted red hot Thai chili sauce, all carefully cooked then reduced for a richer flavor served in a dark red sauce. Served with a small cup of gourmet steamed premium jasmine rice.

Varieties of fresh vegetables, including Chinese broccoli, green cabbage, broccoli crowns, baby bok choy, diced carrots, chopped fresh garlic, and straw mushrooms all steamed at over 500 f served alongside a cup of various Chinese, and Thai premium dark brown sauce. Served with a small cup of gourmet steamed premium jasmine rice.

Imported premium jasmine rice from Thailand in a large pagoda box, rinsed then steamed to complement your favorite Asian supper for a healthier meal.

Slices of fresh cucumbers with sprinkled fresh red onions in a clear Thai dressing.

Offered by popular demand, the peanut-based dipping sauce found with an order of the Thai state is homemade on location.

Imported premium jasmine brown rice from Thailand, rinsed then steamed to complement your favorite Asian supper for a healthier meal.

7 extra individually wrapped fortune cookies in addition to cookies received with a meal.

2 farm-fresh USDA-rated aa extra large eggs, cracked onto a wok at 400 degrees f in vegetable oil married together then fried to a crisp.

Farm-fresh USDA rated aa extralarge eggs, stewed, and seasoned overnight to lock in taste, using an ancient Chinese to-chew style special family recipe, consisting of 7 spices, with cinnamon, and star anise, resulting in a rich tasty thick dark gravy, then sliced, and served with sprinkled cilantro.

Fresh brewed Thai tea leaves are finely grounded, filtered then sweetened. Stored, and served cold with your choice of non-dairy creamer in a large-sized cup 24 oz.

Imported Thai coffee, brewed on location with sugar added, then stored, and served cold with ice-black, or adding non-dairy creamer. Delivered in a 24 oz. Plastic drink bag. (shown with both options-please choose 1).

Ice cold can of Coca-Cola classic.

Ice cold can of Diet Coke.

Ice cold can of lemon-lime "Sprite".

Ice cold can of Dr Pepper.

Ice cold can of Mountain Dew.

An iced cold bottle of Indian Wells "death valley" root beer to compliment your meal. Made from pure artesian spring water in the Indian wells spring. Using a blend of birch root, clean wintergreen, raw ginger, fresh sarsaparilla, natural vanilla, fresh licorice, pure cane sugar, and secret ingredients, giving the soda a signature old west root beer taste.

Premium bottled water to refresh, and compliment your meal. 500 ml or greater bottle.

We go all the way to Europe to find this premium extra lean imported pork butt after being marinated in our special sauces, which include cloves of honey, we then oven roast it, until it is just right, then slicing it to bite-size served on a bed of steamed premium jasmine rice, and smeared with special Thai BBQ honey gravy found only at kung fu plaza.

Premium maple leaf duck deboned then sliced (same type of duck used for Peking duck dishes) roasted in a large pot, using ancient Chinese to-chew style special recipe, carefully cooked, and served smothered with thick rich dark to-chew style duck gravy. Served on a bed of gourmet steamed premium jasmine rice.

Fresh chopped chicken leg meat stir-fry on a blazing extra large stationary wok reaching upwards of 500 f, and beyond, cooked with diced fresh garlic, chopped fresh Thai chili peppers, adding special premium Chinese, and Thai sauces all carefully stirred then reduced for a richer flavorful hot, and spicy dish. Served on a bed of gourmet steamed premium Thai-jasmine rice. Shown with optional Thai -style fry egg.

Fresh leg meat chicken slices, stir-fried in a blazing extra large stationary wok reaching upwards of 500 f with diced fresh garlic, finely grounded premium white pepper, using pure vegetable oil, all cooked then carefully reduced into a flavorful rich, and spicy dish topped off with fresh cut cilantro. Served on a bed of gourmet steamed premium jasmine rice.

Fresh pork slices, stir-fried in a blazing extra large stationary wok reaching upwards of 500 f with diced fresh garlic, and finely grounded premium white pepper, using pure vegetable oil, all cooked then carefully reduced into a flavorful rich, and spicy dish topped off with fresh cut cilantro. Served on a bed of gourmet steamed premium jasmine rice.

Fresh chicken leg meat slices cooked in with Thai red curry, creamy coconut milk, fresh sliced zucchini, with fresh leaves of basil mints for flavor, all carefully cooked then slightly reduced, and served hot. Served on a bed of gourmet steamed premium jasmine rice.

Slices of fresh-cut green beans with raw jumbo shrimps, freshly peeled, all stir-fried on a blazing extra large stationary wok reaching upwards of 500 f in roasted red hot Thai chili sauce, all carefully cooked then reduced for a richer flavor served in a dark red sauce. Served on a bed of gourmet steamed premium jasmine rice.

Tender slices of fresh pork loin, lightly marinated, then stir-fry on a blazing wok along with roasted red chili peppers, and Thai roasted chili sauce; adding fresh cuts of carrots, yellow onions, and bell peppers. All are served on top of imported Thai steamed jasmine rice.

Lychee fruits from Thailand in sweet syrup served over crushed ice.

Longan fruits from Thailand without shells served in sweet syrup over ice.