Green curry with Thai eggplant, bamboo shoots, bell pepper, basil leaves and served with your choice of meat or vegetarian.
Yellow curry sauce with bell pepper, onions, potatoes, and carrots.
Panang curry sauce with coconut milk, green beans, bell pepper, basil leaves - and cooked with your choice of meat or vegetarian.
Mussamun curry with peanut, potato, carrots and onions in coconut milk cooked with your choice of meat or vegetarian.
Red curry with coconut milk, fresh basil leaves and assorted vegetables with your choice of meat or tofu (vegetarian).
Pad Priew Wan
Tomatoes, cucumbers, onions and pineapple chunks cooked in sweet and sour sauce.
Steamed broccoli, cabbage and spinach topped with peanut sauce with your choice of meat or tofu. (vegetarian).
Pad Him Ma Pan
Bell peppers, onions, mushrooms and bamboo shoots stir fried with cashew nuts.
Pad Ga Tiem Prik Thai
Fresh ground garlic, black pepper, stir fried with green beans, onions, mushroom and celery with your choice of meat or vegetarian.
Pad Ruam Mit
Mixed vegetables, broccoli, cabbage, baby corn, mushrooms, onions, stir fried with brown sauce with choice of meat or vegetarian.
Pad Ka Na Nam Mun Hoi
Broccoli, Chinese broccoli, onions and mushrooms stir fried with oyster sauce.
Fresh ginger, mushrooms, onions, bell pepper and chili, stir fried with ginger sauce.
Thai eggplant, basil, kaffir leaves, onions and bell pepper, stir fried with Thai curry paste with your choice of meat or vegetables.
Pad Ga Prau
Ground chili, garlic, onions, mushrooms, bell pepper, basil leaves available with meat or vegetarian.
Garlic, bell pepper, mushrooms, onions and water chestnuts, stir fried, available with Thai chili sauce.
Medium size rice noodles, stir fried with eggs, bean sprouts, onions and ground peanuts, with your choice of meat or vegetarian.
Pad Kee Mao
Wide size rice noodles steamed with chili sauce, bell pepper, sweet basil leaves and broccoli.
Pad Se Ew
Wide size rice noodles with broccoli, Chinese broccoli, stir fried with soy sauce.
Pad Woon Sen
Bean vermicelli stir fried with eggs, bean sprouts, onions, tomatoes and baby corn.
Wide size rice noodles with broccoli, Chinese broccoli and baby corn topped with gravy sauce.
Wide size rice noodles stir fried with chicken, eggs, garlic, black pepper, onions and lettuce.
Thai Noodle Soup
Fresh medium size rice noodles, onions, bean sprout and basil leaves with soup broth.
Fried rice with broccoli, onions, tomatoes, cucumbers and cooked with your choice of meat or vegetarian.
Kao Pad Ga Prau
Fried rice with onions, hot basil leaves, bell pepper and eggs stir fried with chili sauce.
Kao Pad Pongaree
Fried rice with yellow curry sauce, green peas, carrots and onions cooked with your choice of meat or vegetarian.
Pineapple Fried Rice
Fried rice with pineapple, onions, green peas, carrots, eggs and cooked with your choice of meat or vegetarian.
Thai BBQ Chicken
Half of a chicken marinated in lemon grass sauce and honey served with steamed broccoli and sweet and sour sauce.
Stir-fried fresh mango with bell peppers, onions, basil and Thai chili sauce and cooked with your choice of meat or vegetarian.
Stir-fried fresh green beans, bell peppers, ground peanut with Thai curry paste topped kaffir leaves, and cooked with your choice of meat or vegetarian.
Thai Sausage Fried Rice
Pork sausages flavored with Thai spices sauteed with eggs, Chinese broccoli, peas, carrots, green onions and stir-fried rice.
Deep Fried Egg-Rolls
Vegetables wrapped in rice paper, fried and served with sweet and sour sauce
Fresh Garden Rolls
Vegetables with tofu and rice noodles with mint, wrapped with rice paper and served with sweet and sour sauce
Deep fired tofu, served with cucumber sauce and topped with peanuts
Prawn marinated in Thai spice sauce served with cucumber and peanut sauce
Choice of chicken, beef or pork marinated in Thai spice sauce. Served with cucumber and peanut sauce
Thai Fish Cake
Deep fried Thai fish cake served with cucumber sauce
Ground chicken wrapped with wonton skin, deep-fried served with sweet and sour sauce
Vegetables wrapped in rice paper, fried and served with sweet and sour sauce, Deep fired tofu, served with cucumber sauce and topped with peanuts, Choice of chicken, beef or pork marinated in Thai spice sauce. Served with cucumber and peanut sauce, Ground chicken wrapped with wonton skin, deep-fried served with sweet and sour sauce, served with peanut sauce and cucumber sauce
Fresh prawn wrapped with wonton skin, deep fried and served with sweet and sour sauce
Crab Cream Puff
Crab meat mixed with cream cheese, wrapped in wonton rice paper and served with a sweet sauce
Salted and Peppered Squid or Shrimp
Cooked with green onion, yellow onion, mushrooms with salt and pepper
Vegetables with or without tofu in lemon grass soup
Lemon grass soup with tomatoes, mushrooms, onions and kaffir leaves
Coconut soup with mushrooms, onions, kaffir leaves and galangal root
Combination seafood with lemon grass soup
Lemongrass soup with salmon, kaffir leaves, mushrooms and onions
Hot and sour broth cooked with bean sprouts, tomato, onion with your choice of meat
Rice soup with onions, black peper, cilantro and garlic with your choice of meat. Good for a hangover
Green leaves, lettuce, tomato, cucumbers, hard boiled eggs with Thai dressing
(Thai Beef Salad) Grilled beef with lettuce, green leaves, tomatoes, cucumbers, lemon grass and lime
Boiled shrimp, green lettuce, onions, lemon grass, tomatoes and lime juice
(Seafood Salad) Combination seafood with lettuce, tomatoes, onions, cucumbers, and lime juice
Choice of ground beef, chicken, pork or tofu, with mint leaves, lemon grass, Thai chili and lime juice
Shredded green papaya salad with tomatoes, lime and chili served with peanuts
Yum Pla Murk
(Squid Salad) Boiled squid, onions, chili, lemon grass, mint leaves, lettuce, tomatoes and lime juice
Thais from the Northeast section of Thailand, Issan (or Esan), consider themselves Lao, and historically this part of Thailand and Laos have very close connections reflected in the music, dress and of course the food. E-San's chef, Ting Pathammavong, was raised there, and now she blends her own variations of recipes from her traditional land.
For over 10 years, Ting worked in the kitchen of just about every Thai restaurant in Portland before a friend suggested that she and her husband, Mao, open up their own. That was over 6 years ago, and if asked about it, Mao smiles and says he still loves it, and would rather be at work than at home. He jokingly says that when he is at home, his twin daughters play with each other, leaving him nothing to do.