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Soi Four
Soi Four
5421 College Ave., Oakland
Lunch Menu
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APPETIZERS
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| Crispy vegetable rolls (paupia) | $5.50 |
| Fresh roll of blue crab meat, tofu, egg, sweet sausage served with anise plum sauce (paupia sod) | $7.00 |
| Pan-fried dumplings fill with minced pork & shrimp served with Thai ginger soy (kieow tod) | $6.00 |
| Shrimp cakes, served with watercress salad (tod man goong) | $7.00 |
| Grilled Indian bread with tomatoes, eggplant, bell peppers, & basil topped with green curry sauce (keow wan roti) | $6.50 |
SKEWERS
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| Chicken satay (gai satay) | $4.00 |
| Prawns (goong satay) | $5.00 |
| Mushroom (hed ping) | $3.50 |
| Pork satay (moo satay) | $4.00 |
| Scallop (hoi ping) | $6.00 |
| Eggplant (ma kuer yang) | $3.50 |
| Lamb satay (gkae satay) | $4.50 |
| Calamari (plamuk yang) | $4.50 |
| Beef balls (luk chin ping) | $3.00 |
SOUP AND SALADS
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| Soup of the day - by the cup | $4.00 |
| Green papaya & cherry tomatoes tossed in garlic sweetened lime juice (somtum) | $7.00 |
| Translucent Shiang Hai noodles tossed with roasted chili paste, lime, & lemongrass (yum Shiang Hai) | $6.50 |
| Grilled eggplant salad with minced chicken and prawns topped with lime, coconut dressing (yum makuer yao) | $7.50 |
| Fresh calamari rings tossed with chili, lemongrass, & lime dressing (yum pla muk) | $7.00 |
| Charcoal seared tiger prawns salad with fresh chili lime dressing (goong pla) | $8.00 |
RICE PLATES
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| Crab fried rice (kao pad pu) | $7.95 |
| Steamed chicken over garlic rice and served with soy-ginger sauce (kao mun gai) | $7.50 |
| Minced chicken wok-fried with basil, garlic, & fresh chilies (gai gra prow) | $7.25 |
| Tiger Prawns wok-fried with garlic & peppercorn sauce (goong kratiem) | $8.25 |
| Sauteed tiger prawns, Asian eggplant, & ground nuts in basil, chili, with wine sauce (goong pad makeur) | $8.25 |
| Golden beancakes stir-fried with onions, scallions, & cashew nuts in roasted mild chili puree (pad tofu) | $7.00 |
| Crispy sliced chicken & string beans wok-tossed with sweet kaffir pik-khing chili (gai pik-khing) | $7.50 |
| Roast duck served with semi sweet soy-anise sauce & pickle ginger (kao na ped) | $7.25 |
| Julienned chicken breast stir-fried with cashew nuts & scallions (gai ma-muang himmapan) | $7.50 |
| Grilled 1/4 chicken marinated with soy-coriander served with green papaya salad (gai yang) | $8.00 |
| Grill sliced steak tossed with parched rice in kaffir, lemongrass, & chili lime juice w/ sticky rice (nuer namtok) | $7.50 |
| Minced chicken tossed with parched rice, nuts, ginger, and chili lime juice w/sticky rice (larb gai) | $7.25 |
RICE PLATES - CURRIES
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| Honey roasted duck & pineapples simmered in red curry (kang ped) | $7.50 |
| Yellow curry with 1/4 chicken & potetoes served with cucumber salad (kang kari gai) | $7.50 |
| Angus sirloin cubes & chinese eggplant simmered in green coconut curry (kang ped) | $7.50 |
| Short ribs slow simmered in a basil, kaffir panang sauce (panang nuer) | $8.00 |
| Braised Australian lamb chop in sweet cumin mutsamun curry (mutsamun lamb) | $8.50 |
| Charbroiled Atlantic salmon & winter melon simmered in red curry (pla rad kang) | $8.50 |
| Charcoal grilled assorted vegetables topped with green curry (pak rad kang) | $7.25 |
| Prawns, scallops, mussels, & okra simmered in green curry sauce (kang talay) | $8.75 |
NOODLES
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| Egg noodles with blue crab, wonton, peanuts and cilantro (bamee kieow poo) | $7.75 |
| Clear bean thread noodles, squid, prawns, & chicken in spiced red soybean paste (woon sen suki) | $7.95 |
| Rice stick noodles stir-fried with tofu, egg, prawns, beansprouts, & chives (pad thai) | $7.25 |
| Spicy wide rice noodles & sliced beef stir-fried with basil, garlic, chili abd basil (pad ke-mao) | $7.25 |
| Pan-fried flat noodles with pork, oriental broccoli, eggs and black soy sauce (pad se-ew) | $7.25 |
| Pan-fried wide rice noodles stir-fried with chicken, peanuts, egg, & radish (sen yai gai kua) | $7.25 |
| Steamed tunip cakes sautéed with beansprouts & chives (kanom pak kard) | $7.00 |
| Crispy egg noodles toppod with prawns, camalari, & scallops in black bean gravy (mee krob rad na) | $8.25 |
| Roasted duck with wonton and egg noodles in spiced broth (kieow nam ped) | $7.50 |
Dinner Menu
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SMALL PLATES
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| Crispy vegetable rolls (paupia) | $6.00 |
| Fresh roll of blue crab meat, tofu, sweet sausage & greens served with anise, plum sauce (paupia sod) | $7.00 |
| Grilled Indian bread with tomatoes, eggplant, bell peppers, & basil topped with green curry sauce (keow wan roti) | $7.00 |
| Pan-fried dumplings fill with minced pork & shrimp served with Thai ginger soy (kieow tod) | $6.75 |
| Shrimp cakes, served with watercress salad (tod man goong) | $7.50 |
| Crispy taro and bean cakes served with tangy sauce and crushed peanuts (peurk & tofu) | $7.00 |
| Steamed tunip cakes sautéed with beansprouts & chives (kanom pak kard) | $7.50 |
| Baked New Zealand mussels (hoi op) | $7.00 |
| Thai wontons with crab meat and spinach (kieow poo) | $7.00 |
SKEWERS
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| Chicken satay (gai satay) | $4.00 |
| Prawns (goong satay) | $5.00 |
| Mushroom (hed ping) | $3.50 |
| Pork satay (moo satay) | $4.00 |
| Scallop (hoi yang) | $6.00 |
| Eggplant (makuer yang)) | $3.50 |
| Lamb satay (gkae satay) | $4.50 |
| Calamari (plamuk yang) | $4.50 |
| Beef balls (luk chin ping) | $3.00 |
SOUP AND SALADS
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| Soup of the day - by the cup or tureen for two | $4.00/$8.00 |
| Green papaya & cherry tomatoes tossed in garlic sweetened lime juice (somtum) | $7.00 |
| Grilled eggplant with minced pork, prawns topped with garlic lime coconut dressing (yum makuer yao) | $7.50 |
| Translucent Shiang Hai noodles tossed with roasted chili paste, lime, & lemongrass (yum Shiang Hai) | $6.50 |
| Grilled sliced steak tossed with parched rice in kaffir, lemongrass, & chili lime juice (nuer namtok) | $7.50 |
| Minced chicken tossed with parched rice, nuts, ginger, and chili lime juice (larb gai) | $7.00 |
| Roasted duck breast, grapefruit, watercress with citrus & lemongrass dressing (yum ped) | $8.00 |
| Charcoal seared tiger prawns salad with fresh chili lime dressing (goong pla) | $8.00 |
| Fresh calamari tossed with chili, lemongrass, & lime dressing (yum pla muk) | $7.00 |
RICE PLATE AND NOODLES
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| Crab fried rice (kao pad pu) | $8.75 |
| Steamed chicken over garlic rice and served with Thai chili, ginger soy (kao mun gai) | $8.75 |
| Rice stick noodles stir-fried with tofu, egg, prawns, beansprouts, & chives (pad thai) | $9.00 |
| Spicy wide rice noodles & julienned chicken stir-fried with basil, & Thai chili (pad kee mao) | $9.00 |
MEAT & POULTRY
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| Minced chicken wok-fried with basil, garlic, & fresh chilies (gai gra prow) | $9.75 |
| Julienned chicken breast stir-fried with cashew nuts & scallions (gai ma-muang himmapan) | $9.75 |
| Crispy sliced chicken & string beans wok-tossed with sweet kaffir pik-khing chili (gai pik-khing) | $9.75 |
| Angus steak cubes wok-fried with stringless snap peas wild roasted Thai herbs (nuer pad tua) | $11.50 |
| Honey roasted duck & pineapples simmered in red curry (kang ped) | $9.75 |
| Yellow curry with half chicken & potetoes served with cucumber salad (kang kari gai) | $10.00 |
| Short ribs slow simmered in a basil, kaffir panang sauce (panang nuer) | $12.00 |
| Grilled half chicken marinated with soy-coriander served with tamarind vinaigrette (gai yang) | $10.00 |
| Grilled creek stone pork filet with roasted tomato puree (moo yang) | $12.00 |
| Braised Australian lamb chop in sweet cumin mutsamun curry (mutsamun lamb) | $14.95 |
| Lemongrass grilled Angus sirloin served with mint sauce (nuer yang) | $14.95 |
VEGETABLES & OTHERS
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| Snow pea shoots & shitake mushrooms wok-fried with ginger, garlic sauce (pad yod pak) | $9.75 |
| Tofu, shitake mushrooms, baby bok choy, & glass noodles claypot (chap chye) | $9.75 |
| Asparagus & bamboo shoots wok-fried with garlic, fresh chili & black bean sauce (pad normai) | $9.75 |
| Chinese broccoli stir-fried with Thai anchovies in a chili, garlic sauce (kana pla-kem) | $9.75 |
| Golden bean cakes stir-fried with onions, scallions, & cashew nuts in roasted mild chili puree (pad tofu) | $9.75 |
| Charcoal grilled assorted vegetables topped with green curry (pak rad kang) | $9.75 |
| Wok-seared mixed vegetables (pad pak ruammit) | $8.75 |
| Blue lake green beans & shitake mushroom stir-fried in semi-spicy herbs paste (tua pad pik) | $8.75 |
SEAFOODS
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| Sizzling stir-fried squid with Thai salted egg sauce and scallions (pla muk kai kem) | $10.25 |
| Steamed mussels in aromatic herb infused broth served with hot seafood-lime dipping sauce (hoi op mordin) | $9.75 |
| Tiger prawns, salmon, & mussels wok tossed with chilies and Thai basil (talay ruammit) | $12.00 |
| Whole fish topped with chili-tamarind sauce (pla rad pik) | As Quoted |
| Charbroiled Atlantic salmon & winter melon simmered in red curry (pla rad kang) | $12.50 |
| grilled wild Alaskan halibut served with Thai mango salsa (pla pow) | $14.00 |
| Light battered prawns wok tossed in spiced tamarind sauce with crisped shallots and garlic (goong makahm) | $11.50 |
| Sauteed tiger prawns, Asian eggplant, & ground nuts in basil, chili, with wine sauce (goong pad makeur) | $11.50 |
| Japanese scallop sauteed in semi-spicy curry paste with young peppercorn & gkrachai (pla muk yad sai) | $12.50 |
| Prawns, scallops, mussels, & okra simmered in green curry sauce (kang talay) | $12.00 |
SIDE & RICE
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| Thai style omelette (kai-jieow) | $3.50 |
| Cucumber relish (ar jard) | $2.00 |
| Peanut sauce (nam satay) | $1.75 |
| Garlic rice (kao mun) | $1.50 |
| Sticky rice (kao nieow) | $1.50 |
| Steam jasmine rice (kao) | $1.00 |
Cross Streets:
(bet. Kales & Manila Sts.)Neighborhood:
OaklandPhone:
510-655-0889Location(s)
- Soi Four
- 5421 College Ave.
- Oakland, CA
- United States
