Wild Rose Northern Thai Eats Menu
Wild Rose Northern Thai Eats in Bend, Oregon offers a delightful and authentic taste of Northern Thailand cuisine. The cozy rustic ambiance sets the perfect stage for enjoying flavorful dishes like the rich and spicy Khao Soi coconut curry noodle soup and savory Sai Oua sausage. Each dish bursts with bold flavors and balanced spices, ensuring a memorable dining experience. The menu features traditional dishes from the northern region, all thoughtfully prepared to satisfy any craving for Thai cuisine. With friendly and attentive service, Wild Rose Northern Thai Eats is a must-visit spot for those seeking a true taste of Thailand. The restaurant's unique and flavorful options, great portion sizes, and cozy atmosphere make it a standout choice for enjoying Thai food in Bend.
Sote Nam
TOM SAAP
TENDER BEEF (OR TOFU), BASIL, THAI HERBS, DRIED SPICES, CILANTRO, LEMONGRASS, GALANGAL, AND LIME LEAVES IN A HOT ZINGY BROTH. MEDIUM-HOT IN SPICE.
GRANDFATHER’S TOM KHA
COCONUT MILK, LEMONGRASS, GALANGAL, LIME LEAVES, STRAW MUSHROOMS, WHITE MUSHROOMS, AND CILANTRO. SERVED WITH YOUR CHOICE OF CHICKEN OR TOFU. OUR GRANDFATHER’S SECRET RECIPE! CHOICE OF SPICE LEVEL.
TOM YUM TALAY
HOT AND SOUR TOM YUM SOUP WITH A FRESH SEAFOOD MEDLEY, MUSHROOMS, LIME LEAVES, GALANGAL, LEMONGRASS, ONION, TOMATO, AND CILANTRO. CHOICE OF SPICE LEVEL.
NAM PRIK ONG
GROUND PORK COOKED IN A RED CURRY PASTE WITH CHERRY TOMATOES, CHILI, GREEN ONION, AND CILANTRO. THIS IS A DIPPING PASTE SERVED WITH STICKY RICE, FRESH VEGETABLES, AND PORK CRACKLINGS; MEANT TO BE ENJOYED AS FINGER FOOD.
LARB MUENG
NORTHERN STYLE LARB SALAD OF GROUND PORK, DRIED NORTHERN THAI SPICES, GREEN ONION, CILANTRO, AND FRIED GARLIC. SERVED WITH FRESH LETTUCE AND CUCUMBER.
NORTHERN LARB KUA
THIS VERSION IS PREPARED IN THE TRUE NORTHERN STYLE USING RICH PORK BLOOD, OFFERING MORE DEPTH TO THE GROUND PORK, DRIED SPICES, AND PORK BELLY. SERVED WITH FRESH CABBAGE, CUCUMBER, AND PORK CRACKLINGS. MEDIUM-HOT IN SPICE.
Jaan Lek
more small plates
YUM KHAO TOD
CRISPY SEASONED FRIED RICE CROQUETTES CRUMBLED AND MIXED WITH SHALLOTS, CHILI, PEANUTS, LEMONGRASS, AND KAFFIR LIME LEAVES IN A tart SPICY DRESSING OVER CHOPPED LETTUCE. FOR A MORE AUTHENTIC SPIN CHOICE OF SPICE LEVEL.
“PINYO” SAI OUA
SPICED SAUSAGE BLENDED WITH LEMONGRASS, LIME LEAVES, AND CURRY PASTE. NAMED FOR THE PINYO FAMILY OF CHIANG MAI - ONE OF THE MOST PROMINENT PRODUCERS OF NORTHERN THAI SAUSAGE. MADE DOMESTICALLY IN SPOKANE, WA. SERVED GRILLED AND GARNISHED WITH GINGER SLICES, PEANUTS, AND A WEDGE OF LETTUCE. MILD-MEDIUM IN SPICE.
SOM TUM
SHREDDED GREEN PAPAYA SALAD IN A SPICY TRI FLAVORED DRESSING WITH CARROTS, PEANUTS, GREEN BEANS, TOMATO, LIME, DRIED SHRIMP POWDER, AND FRESH CHILI. CHOICE OF SPICE LEVEL.
SOM TUM TOD
CRISPY VERSION OF OUR SOM TUM SALAD; GREEN PAPAYA BREADED IN RICE FLOUR, DEEP FRIED AND TOPPED WITH DRESSING. CHOICE OF SPICE LEVEL.
NEAU YANG
MARINATED AND GRILLED BONELESS BEEF SHORT RIB SKEWERS SERVED WITH STICKY RICE, A WEDGE OF LETTUCE, AND A SPICY TART FISH SAUCE
GAI TOD NAM PLA
FISH SAUCE MARINATED CHICKEN WINGS, DEEP FRIED AND WOK FRIED IN A SWEET AND SALTY GARLIC GLAZE. TOPPED WITH CILANTRO, SCALLIONS, AND CRISPY GARLIC. CHOICE OF SPICY OR REGULAR WINGS.
SEE KLONG MOO TOD
DEEP FRIED CRISPY PORK SPARERIBS TOPPED WITH FRIED GARLIC, CILANTRO, SCALLIONS, AND SERVED WITH A SWEET CHILI DIPPING SAUCE.
KHANA FAI DANG
FRESH BROCCOLINI STIR FRIED WITH GARLIC AND THAI CHILIS IN A SAVORY OYSTER SAUCE. THIS DISH IS REMINISCENT OF A THAI-CHINESE RECIPE THAT IS MOST COMMONLY FOUND IN LATE NIGHT FOOD STALLS.
THANGWA
SLICED CUCUMBERS STIR FRIED WITH GARLIC, SCRAMBLED EGG, AND TOPPED WITH AROMATIC WHITE PEPPER. A HUMBLE SIDE DISH SERVED IN HOMECOOKED MEALS, AND RARELY FOUND OUTSIDE OF THAILAND.
TURMERIC CLAMS
STEAMED CLAMS STIR FRIED IN A TURMERIC CURRY SAUCE WITH EGG, BASIL, AND GREEN ONION. SERVED WITH STICKY RICE. CHOICE OF SPICE LEVEL.
MUSSELS HOT POT
STEAMED MUSSELS STIR FRIED IN A HOMEMADE CURRY PASTE WITH SLICED GINGER, GALANGAL, LEMONGRASS, KAFFIR LIME LEAVES, AND THAI BASIL. SERVED WITH STICKY RICE.
GANG HUNG LAE
BONE-IN PORK SPARERIBS STEWED IN A HEARTY BURMESE STYLE CURRY WITH GINGER, ONION, PEANUTS, AND GARLIC. MILD-MEDIUM IN SPICE. CHOICE OF WHITE, BROWN, OR STICKY RICE.
GANG OM
AN HERBAL BROTH INFUSED WITH CORIANDER, THAI BASIL, EGGPLANT, GREEN BEANS, LEMONGRASS, GALANGAL, LIME LEAVES, AND CILANTRO. CHOICE OF PROTEIN. CHOICE OF WHITE OR BROWN RICE.
GANG HOH
A MIXED CURRY OF GLASS NOODLES, CHICKEN, PORK SPARERIBS, PEANUTS, SOUR FERMENTED BAMBOO, GREEN BEANS, CARROTS, AND NAPA CABBAGE. CHOICE OF WHITE, BROWN, OR STICKY RICE.
GAI OSO
A WHOLE GAME HEN MARINATED IN THAI SPICES AND STEAMED WITH LEMONGRASS, GALANGAL, GARLIC, LIME LEAVES, AND TOPPED WITH THAI BASIL. SERVED WITH WHITE, BROWN, OR STICKY RICE.
KOW PAD BOO
STIR FRIED JASMINE RICE WITH DUNGENESS CRAB MEAT, EGG, GREEN ONION, TOMATO, ASPARAGUS, AND TOPPED WITH CILANTRO.
KOW PAD POHNG GARI
STIR FRIED JASMINE RICE WITH A SEAFOOD ASSORTMENT, YELLOW CURRY SEASONING, EGG, ONION, MUSHROOMS, TOMATO, KAFFIR LIME LEAVES, THAI BASIL, AND TOPPED WITH CILANTRO AND SCALLIONS. CHOICE OF SPICE LEVEL.
SWEET SAUSAGE FRIED RICE
STIR FRIED JASMINE RICE WITH SWEET CHINESE SAUSAGE, CHINESE BROCCOLI, ONION, CHERRY TOMATOES, AND TOPPED WITH A FRIED EGG.
KABOCHA CURRY
(GF) RED CURRY WITH COCONUT MILK, KABOCHA SQUASH, GREEN BEANS, GRAPES, CHERRY TOMATOES, CARROTS, LEMONGRASS, AND LIME LEAVES. CHOICE OF PROTEIN. CHOICE OF SPICE LEVEL. SERVED WITH WHITE OR BROWN RICE.
GREEN CURRY
GREEN CURRY WITH COCONUT MILK, EGGPLANT, GREEN BEANS, BAMBOO SHOOTS, BASIL, LIME LEAVES, AND LEMONGRASS. CHOICE OF PROTEIN. CHOICE OF SPICE LEVEL. SERVED WITH WHITE OR BROWN RICE.
AVOCADO WITH PRAWNS
PRAWNS STIR FRIED IN A HOUSE MADE SHRIMP PASTE WITH SLICED AVOCADO, SNOW PEAS, CARROTS, ONION, GREEN BEANS, BELL PEPPERS, MUSHROOMS, AND BASIL. MILD-MEDIUM IN SPICE. SERVED WITH WHITE OR BROWN RICE.
PAD TALAY
MIXED SEAFOOD STIR FRIED IN A HOMEMADE CURRY PASTE WITH COCONUT MILK, BASIL, ONION, BELL PEPPERS, MUSHROOMS, AND CARROTS. CHOICE OF SPICE LEVEL. SERVED WITH WHITE OR BROWN RICE.
CURRY BASIL NOODLES
WIDE RICE NOODLES STIR FRIED IN A YELLOW CURRY SEASONING WITH EGG, BASIL, TOMATO, ONION, CARROTS, AND MUSHROOMS. CHOICE OF PROTEIN. CHOICE OF SPICE LEVEL.
STREET NOODLES
“GUAY TEOW KUA GAI” WIDE RICE NOODLES STIR FRIED IN A SAVORY GARLIC SEASONING WITH EGG, YOUR CHOICE OF PROTEIN, AND SERVED OVER A BED OF CHOPPED LETTUCE. CHOICE OF SPICE LEVEL.
PAD WOON SEN
GLASS NOODLES STIR FRIED WITH EGG AND THE CHEF’S SELECTION OF MIXED VEGETABLES. CHOICE OF PROTEIN. CHOICE OF SPICE LEVEL.
SUKIYAKI
(THAI STYLE, NOT JAPANESE STYLE) GLASS NOODLES STIR FRIED IN A SPICY CHILI SAUCE WITH GARLIC, NAPA CABBAGE, EGG, AND CHINESE GREENS. CHOICE OF PROTEIN. CONSIDERABLY HOT IN SPICE.
Jaan Yai
Jaan Diew
KHAO SOI CURRY
A DISH OF YELLOW COCONUT CURRY BROTH MADE WITH EGG NOODLES, SHALLOTS, PICKLED CABBAGE, AND TOPPED WITH CRISPY EGG HOODLES, GREEN ONION, CILANTRO, AND LIME. CHOICE OF PROTEIN. CHOICE OF SPICE LEVEL.
KANOM JEEN NAM NGIAW
NAMED FOR THE EARTHY “DOK NGIAW” FLOWER THAT IS THE MOST PROMINENT FLAVOR IN THIS DISH. SOFT VERMICELLI NOODLES TOPPED WITH A RED CHILI BROTH OF GROUND PORK, BONE-IN SPARERIBS, CHERRY TOMATOES, BEANSPROUTS, PICKLED CABBAGE, CILANTRO, GREEN ONION, AND LIME. MILD-MEDIUM IN SPICE.
GAI YANG & SOM TUM
HALF A CHICKEN BAKED AND GRILLED WITH THAI SPICES AND TOPPED WITH COCONUT MILK. SERVED WITH A SOM TUM SALAD AND STICKY RICE. CHOICE OF SPICE LEVEL.
KOW GAI TOD
DEEP FRIED BONELESS CHICKEN SERVED OVER A BED OF GARLIC RICE WITH A BLACK BEAN DIPPING SAUCE AND A DAIKON RADISH BROTH. TOPPED WITH CILANTRO AND SCALLIONS.
MOO GRATIEM
THIN SLICED PORK STIR FRIED IN A SWEET AND SAVORY GARLIC SAUCE SERVED OVER WHITE RICE WITH A FRIED EGG AND TOPPED WITH CILANTRO AND SCALLIONS.
KAR NAR MOO KROB
CRISPY ROAST PORK STIR FRIED WITH CHINESE BROCCOLI, GARLIC, AND THAI CHILIS. SERVED OVER WHITE RICE AND TOPPED WITH A FRIED EGG. CHOICE OF SPICE LEVEL. NOT A LEAN CUT OF MEAT
HOT BASIL PORK
STIR FRIED GROUND PORK WITH AROMATIC HOLY BASIL AND THAI CHILIS SERVED OVER WHITE RICE WITH A FRIED EGG. CHOICE OF SPICE LEVEL
NAAM WITH EGG
FERMENTED PORK MINCED AND STIR FRIED WITH EGG, GINGER, AND GREEN ONION. SERVED OVER WHITE RICE. CHOICE OF SPICE LEVEL.
HOLY EGGPLANT
SLICED JAPANESE EGGPLANT STIR FRIED WITH GROUND PORK, THAI BASIL, AND BELL PEPPERS IN A SAVORY CHILI PASTE SERVED OVER WHITE RICE AND TOPPED WITH A FRIED EGG. MEDIUM-HOT IN SPICE.
FIVE SPICE PORK
SHREDDED TENDER PORK LEG STEWED IN CHINESE FIVE SPICE SEASONINGS (ANISE, FENNEL, CINNAMON, CLOVES, AND SZECHUAN PEPPERCORNS). SERVED OVER WHITE RICE WITH STEAMED CHINESE BROCCOLI, A SLICED BOILED EGG, AND A SWEET SOY CHILI RELISH.
