SukhoThai
SukhoThai
Softshell crab deep-fried in Asian breadcrumbs, with spring greens, spicy garlic aioli and mango tomato chutney.
Skewered and grilled strips of jumbo shrimp marinated in yellow coconut curry, served with satay peanut sauce and cucumber chutney.
Vegan. Tempura-fried sliced eggplant with sweet chili dipping sauce.
Northern Thai traditional recipe of ground pork, cherry tomato, red onion, garlic and shrimp paste. Served with mixed steamed vegetables.
Fresh shrimp and crab with minced pork and chicken, water chestnut, green onion in a steamed wonton with dim sum sauce.
Mussels steamed over crushed lemon grass, kaffir lime and sweet basil, with dip of fresh garlic, lime, cilantro and Thai chilies.
Skewered and grilled strips of chicken breast marinated in yellow coconut curry, served with satay peanut sauce and cucumber chutney.
Ahi tuna roll encrusted in nori seaweed and crispy Asian breadcrumbs, served with a yellow curry dip, mango tomato chutney and wasabi.
Vegan. Tapioca rolls stuffed with cucumber, lettuce, spring greens, avocado, tofu, bean sprouts, basil, mint leaf + spicy sambal satay sauce.
Gulf shrimp and herbal sesame stuffing in a golden brown wonton pouch with plum dipping sauce.
Vegan. Steamed young soybean pods.
A mixed seafood treat with shrimp, calamari, scallops and mussels in a clear hot and sour basil broth.
A hot and sour feast of shrimp or fish, button mushrooms, lemon grass and exotic spices in a seafood lime broth.
Creamy version of this favorite, bursting with vivid herbal flavors and jumbo gulf shrimp. Serves 2 to 3.
Vegan. Soup with tofu, seaweed, spinach, Napa cabbage, cilantro, green onion and fried garlic.
Sliced chicken breast or fish and button mushrooms in a spicy coconut cream soup with galangal, lemon grass, kaffir lime leaves, topped with cilantro.
Green papaya, carrots, long beans, cherry tomatoes and roasted peanuts tossed with lime juice, palm sugar and Thai chilies.
A spicy Thai tomato, cilantro and glass noodle salad with calamari, shrimp, scallops and mussels in a chili-lime dressing.
Grilled shrimp, onion, tomatoes, lemongrass and basil with lettuce and spring greens in roasted chili-lime dressing.
A fresh garden salad of lettuce, cucumber, tomatoes, onion and boiled egg, served with a Thai peanut sauce and wonton chips.
Pan-seared, minced chicken breast, red onion, chilies and roasted rice powder in a spicy lime dressing, served with basil, lettuce, spring greens and mint leaf.
Slices of grilled beef with cucumber, lettuce, red onion, scallion, tomatoes and cilantro in roasted chili-lime dressing.
Thin rice noodles pan-fried in a tamarind sauce with egg, fresh bean sprouts, green onion, peanut, lime.
Wide rice noodles in a hearty sesame soy sauce with rice wine, Chinese broccoli and-or broccoli, fermented soybean, carrot and 2 mushroom varieties.
Wide rice noodles, egg, garlic and Chinese broccoli or broccoli, stir fried in a slightly sweet black soybean sauce.
Spicy. Glass noodle stew with Chinese broccoli, Napa cabbage, celery, carrot, onion, button mushroom, scallion and egg with sesame and pickled garlic chili sauce.
Spicy. Wide rice noodles stir fried in a spicy roasted chili paste with garlic, onion, carrot, broccoli, cabbage, bell peppers, sweet basil and egg.
A tropical favorite, Thai Jasmine rice wok-fried in madras yellow curry spice with gulf shrimp, pineapple, raisins, cashews, onions, carrots and egg. Tomato, cucumber and lime garnish.
Thai sweet sausage fried rice with egg, onion, Chinese broccoli and-or broccoli. Garnished with cucumber, tomato, cilantro and lime.
Thai Jasmine rice wok-fried with egg, Chinese broccoli, green onion and white onion, with tomato, cucumber and lime garnish.
Shrimp, crab, or combination seafood wok fried with Thai Jasmine rice, green onion, onion and egg, with tomato, cucumber and lime garnish.
Thin egg noodles and seafood in a creamy hot and sour lemongrass soup with mushrooms, tomato, cilantro and herbs.
Noodle soup with yellow curry, red onion, pickled cabbage, cilantro and roasted chili paste, with steamed and crispy fried thin egg noodles.
Egg noodles, anise-cinnamon marinated duck breast in a light broth with Chinese broccoli and Chinese celery, topped with fried garlic and green onion.
Crispy egg-noodles in sweet and tangy tamarind sauce with seafood combo, bean sprouts, green onion, peanuts and lime.
Stewed lean beef flank chunks, Thai meatballs, Chinese broccoli with thin rice noodles, with fresh bean sprouts, basil leaves and dried chilies and lime.
Spicy. Crispy fried pork belly with Chinese broccoli, split whole garlic, red bell pepper, black pepper, oyster sauce and chilies.
Fresh garlic, cilantro and black pepper sauce over sliced cabbage, with fresh cucumber, cilantro and Thai sriracha sauce.
Bamboo shoots, bell pepper, green beans and sweet basil stir fried in red herbal chili paste.
Asian eggplant, zucchini, bell pepper and onion, with ground chicken or beef, soy sauces and sesame oil.
Spicy. Eggplant, green onion, sweet basil, bell pepper stir fried in chili-garlic and fermented soybean sauce with your choice of meat.
Tender beef slices sauteed in a sweet soy reduction sauce with dried chilies, coriander seeds, over crispy cabbage.
Choice of meat stir fried with fresh garlic and black pepper, carrots, onions and broccoli, on a bed of fresh cabbage, topped with crispy fried garlic and cilantro.
Sliced duck breast stir fried with ginger, bell pepper, onion, button and wood ear mushrooms, in a sesame soy sauce.
Spicy. Sliced chicken breast, stir fried with cashew nuts, onion, bell peppers, carrots, green onions and dried chilies in a roasted chili paste.
Shrimp or shrimp-mussel combo in red coconut curry with chunk pineapple, bell pepper, broccoli, zucchini and sweet basil.
Spicy. Full-flavored spicy stir fried red curry paste with kaffir lime leaves, green beans, basiland bell pepper. Dry non-coconut curry.
Spicy. Spicy red curry in coconut milk with bamboo shoots, bell pepper and sweet basil sauteed with choice of meat.
Spicy.Green curry in coconut milk with zucchini, Asian eggplants, bell pepper and basil
Spicy. Panang curry with strips of pan-fried boneless duck breast, zucchini, green beans, bell pepper, sweet basil, topped with fresh coconut milk and kaffir lime leaves.
Mahi-mahi fish filet over green curry in coconut milk with zucchini, eggplant, bell pepperand basil.
Marinated flank steak, grilled and served over stir fried vegetables with garlic and a lime chili dipping sauce.
Spicy. Grilled salmon filet in pineapple red curry with broccoli, bell pepper, zucchini and sweet basil.
Seared flank steak with onion, lime juice, roasted rice powder and basil, served room temp with mixed greens.
Jumbo shrimp baked with crystal noodles, ginger, crushed black pepper, garlic, cilantro, Chinese celery, sesame oil and rice wine.
Sea scallops stir fried in a Thai garlic sauce with sweet basil, onion, green beans, scallions and bell peppers.
Spicy. Choice of seafood combination or shrimp and mussels in roasted chili sauce with bell pepper, onion, mushroom, zucchini, green onion and basil served in a clay pot.
Spicy. Grilled salmon filet with panang coconut curry, zucchini, bell pepper, basil and kaffir lime leaves, served over steamed carrots, cabbage and broccoli.
Pair of crispy softshell crabs stir fried with yellow curry, roasted chili paste, egg, celery, onions, carrots and bell pepper.
Fish filet steamed over crushed lemongrass, topped with our homemade spicy lime garlic juice and garnished with sliced lime, chilies, fresh garlic, with steamed broccoli and carrots.
Fish filet steamed in a mild aromatic ginger, rice whiskey, celery, black pepper and sesame sauce, topped with shiitake mushroom, ginger, scallion.
Our vegan take on pad-Thai, with tofu.
Green papaya, carrots, long beans, cherry tomatoes and roasted peanuts tossed with lime juice, palm sugar and Thai chilies.
Chinese broccoli stir fried with garlic, fermented soybean and Thai chilies in sesame oil and Chinese rice wine.
An aromatic golden turmeric and cumin curry with potatoes, onion, broccoli, cabbage, carrots and tofu.
Crystal noodles stir fried with celery, broccoli, onion, mushroom, carrot, scallion, bell pepper and Napa cabbage.
Spicy. Wok-fried eggplant, green onion, bell pepper and sweet basil in chili-garlic and sesame soy sauces.
Spicy warm salad of roasted eggplant in a lime chili garlic sauce, tossed with red and green onion, cilantro, mixed greens.
Fresh tofu stir fried with ginger shoots, bell pepper, onion, button and wood ear mushrooms, in a sesame soy sauce.
Our popular stir fried noodles, here featuring tofu.
Tofu stir fried with garlic, black pepper, onion and green onion, served over steamed broccoli, carrots and cabbage, topped with cilantro and fried garlic.
Spicy. Glass noodle stew with Chinese broccoli, Napa cabbage, celery, carrot, onion, button mushroom and scallion with sesame oil and pickled garlic chili sauce.
Spicy. Green beans and tofu stir fried in kaffir lime curry with bell pepper, basil and onion.
Jasmine rice, yellow curry spice, pineapple, tofu, raisins, cashews, carrots, onions.
Tender sliced duck breast seasoned with onion, lime juice, roasted rice and sweet basil on a bed of lettuce and a mix of fresh spring greens. Served room temp.
Spicy. Spicy seafood combination wok-fired in a bouquet of galangal, lemongrass, kaffir lime leaves, peppercorn, basil and wild ginger, with bell pepper, onion, green beans, zucchini and scallions, in roasted chili paste.
Spicy. Grilled fish filet served over steamed cabbage, with broccoli and carrot, topped with pineapple chili volcano sauce.
Spicy. Gulf shrimp and sea scallops, fried, or grilled, served over stir fried cashew nuts, onion, bell peppers, carrots, green onions and dried chilies in roasted chili paste.
Crispy and tender fried boneless half of a whole duck with savory basil sauce, a crisp medley of fresh vegetables and garnished with crispy fried basil leaves.
A creamy version, bursting with flavors of fresh lime, lemongrass, Asian cilantro, kaffir lime, galangal and roasted chilies, with jumbo gulf shrimp, red onion and mushroom. Serves 3.
Spicy. Wide rice noodles stir fried in a spicy roasted chili paste with duck breast, onion, carrot, broccoli, cabbage, zucchini, bell peppers, sweet basil and egg.
Spicy. Pair of softshells served over steamed cabbage, with broccoli and carrot, topped with pineapple chili volcano sauce.
Crispy and tender fried boneless half of a whole duck, smothered in tamarind sauce, with a medley of tempura or blanched vegetables including carrots, broccoli, zucchiniand onion, served with a tamarind dipping sauce.
Chiang Mai Curry Noodles
Minty Chicken
SukhoThai Royal Tom Yum Soup
#1 Thai in New Orleans 2016
Grilled Mahi Mahi with Pineapple Red Curry
outside
Pad Thai with Tofu
sushi and sashimi
Waterfall Grilled Beef
Only Thai restaurant in Louisiana awarded Thai Select Premium by the Royal Thai Government
Eggplant Lover
Beef Boat Noodles
Zagat top 16 Best Buys in New Orleans - 2014
Chiang Mai Sausage and Dip
Spicy Angus Ribeye
Veggie Set Go Rated for our full vegan menu.
Crispy Pork and Chinese Broccoli
Dragon Puffs Dessert
Seafood Tom Yum Noodle Soup
Dirty Noodles
Inside
Spicy Bamboo Shrimp Lunch Special
Drunken noodles with veggies
Seafood Glass Noodle Salad
Rachel S.
Feb 13, 2025
My friends and I love local Thai restaurants and search for the best when we travel for work conferences. We were definitely happy with our choice for New Orleans.For my vegan/vegetarian friends, they have a really good selection of menu items, not just 1 or 2 entrees or appetizer options. We always order a bunch of appetizers and split them so we ordered roti with peanut sauce (or curry sauce), veggie tempura with tamarind sauce, chicken satay skewers with peanut sauce, and crispy tofu with sweet chili sauce and crushed peanuts. OMG!! The tofu triangles were battered and fried and the inside was soft and creamy and had a delicious crispy exterior. Way better than flash fried tofu you see at other restaurants (they all call it "crispy" or "fried" tofu but those are always chewy and not crispy. The veggie tempura had broccoli, carrot sticks, onion rings and zucchini spears- a good variety of vegetables!Their roti reminded me of the scallion pancakes without the onions so they were chewy and flavorful and perfect to dip into the peanut sauce.I ordered the chicken pad thai and it was stuffed with pieces of white meat chicken and very tasty. We split their dragons puffs (their version of beignets) which were basically triangles of sopapillas drizzled with honey and topped with fresh berries. Super tasty and light!
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Darian C.
Oct 9, 2024
I really liked the tom yum noodles and thought that the broth was so good. The pad thai was alright. We ordered 2 orders of it and they came out a bit different from one another. I thought mine was good but my brothers was a bit oily and saucy for some reason. The thai tea's were good as well. Our waitress was really nice and there was a lot of seating inside and had a lot of natural lighting during the day which I enjoyed.
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Geoff J.
Jun 15, 2024
Worth a visit though could not spot anyone on the staff who looked Thai; must have been in the back as the food was good as was the cold Sake.Friendly service, good value, funky space.They offer different "heat" preferences for some of the dishes so if you like it hot don't be afraid to order five out of five.
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Helen P.
Jul 25, 2024
Slim pickin's for good Thai food that delivers, I get that. SukhoThai was one of the better ones, but my latest orders haven't been great, and my last order compelled me to review. In the most recent order, we asked for Drunken Noodles and Pad Kee Mao. Veggies were overcooked, there was not a single basil leaf in sight, and noodles were pure mush, not a single noodle in tact. Sweet soy sauce mush was what we received.In past orders, we received Eggplant Lover with barely any eggplant, sticky rice mango with undercooked rice and no condensed milk, dry meat with fried rice...just to name a few grievances. I don't expect to love every dish from any establishment, so I gave those a pass. I've ordered from here a lot through the years, and we had some decent dishes. After this last order, I give up.
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Monica J.
Nov 25, 2023
Date night worthy! We were attending an event nearby so we decided to dine somewhere near the event. Small, quaint, and inviting. When we arrived the hostess wasn't very welcoming. She showed no real emotion or really greeted us but she was saved by what ended up being our waiter, who wasmuch more pleasant. We were seated by the window facing Elysian Fields which was great for people watching. I had a glass of house Cabernet which was excellent (can't remember the brand) and we had the soft shell crab for an appetizer. The food came out quickly, was perfectly seasoned and spiced, though my significant other preferred a tad bit more heat to his. Overall we had a great experience and will be back, though I'd love to try the Magazine Street location. We had a reservation, however it wasn't very busy. It's a small location so I'd imagine it getting busier as it gets later as we dined at 5 pm on a Friday. There were several peoplecoming in for take out orders. It's in the Bywater so parking is hit or miss but we lucked up.
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Jeremy T.
Sep 17, 2023
The food remains good, but they have raised their prices numerous times, and it's finally to the point where I won't order again. They took away ordering on their website. You must order through Uber now. Appetizers have been raised to over $10, and the vegan dishes no longer come with tofu! They raised the prices AND make you pay for tofu now! It's a shame this city has such a deficit of Thai restaurants, but they've priced me out. Chinese and sushi from now on -- no more Sukho Thai.
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Theresa L.
Mar 3, 2024
The absolutely BEST Thai food in the state of Louisiana! I loooove Thai and I have tried various restaurants and not one has come close to the level of satisfaction I feel every single time I visit this establishment. No matter which location I visit I am always pleased with the service, cleanliness, staff interaction and the amount of flavor that each dish provides. On this visit we were charmed by Michelle who we've met in the past at the Magazine location. She is always so welcoming and gives the best recommendations when I decide to deter from my usual entree. The Thai tea is always fresh and delicious. On this visit we had the shrimp in a pouch, roti with yellow curry sauce, the house salad with peanut sauce, Drunken fried rice with shrimp and a wok served with white rice called, "I love you my sweetheart" it had eggplant, zucchini, bell pepper, mushroom and onion, with ground chicken, three soy sauces and sesame oil served in a hotpot.EXCELLENT CHEFS KISS!!!!
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William S.
Mar 29, 2024
Food was off the chain, my cocktail was good too. Bar keep was very nice and led me to the right thing on the menu, I love a good duck so I had the duck soup dish, a duck ramen I believe. Everyone was nice even the other people at the bar, we had shots with them all. The atmosphere was nice and clean as well, I highly recommend this spot if you're looking for good Thai.
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Meenashree C.
Mar 23, 2024
For lunch, we visited the restaurant, enjoying its serene and lovely ambiance. Although the service felt a bit prolonged due to hunger, it was still reasonably quick. I ordered the drunken noodles for the main course, and they were incredibly delicious; it's hard to adequately describe their taste. But it's the one to visit. To conclude our meal, we indulged in the delightful mango sticky rice, a perfect ending to our satisfying lunch experience.
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David L.
Jan 25, 2025
Yes: tempura eggplant, Massman Beef curry w/o peanuts(if potatoes are cooked completely), Heavenly beef, Thai Fried riceservice, staffNo: Inconsistent, also curries and pad thai are meh. most of the new things i try are just meh, the spice isn't harmonious, also ik it's a restaurant, but the veggies are always raw... i usually simmer them again at home. Also why all the zucchini???Also, printing an online takeout receipt and asking for a tip. also go like at least 2hrs before close, otherwise all food is thai hotI usually just get the eggplant to go, and only when budsi's is closed...
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