Su
ga
r
(g
)
Fib
er
s(
g)
Pr
ot
ei
n
(g
)
(g
)
yd
ra
te
s
Ca
rb
oh
So
di
um
(g
)
(g
)
ro
l
Ch
ol
Tra
ns
f
Fa
t(
g)
Ca
lo
es
te
at
(g
)
s
rie
(g
)
ng
rv
i
Se
1 SAUCES & VEGETABLES
RED CURRY
230
340
25
0
0
0.9
21
14
2
5
GREEN CURRY
245
340
25
0
0
0.9
22
16
2
4
YELLOW CURRY
262
360
25
0
0
1
27
14
2
4
GENERAL THAI
258
290
14
0
0
1.2
40
28
3
2
FRIED RICE THAI
228
370
28
0
0
2
27
18
2
2
150
210
14
0
0
1.3
22
12
2
1
173
350
27
0
0
2
22
15
1
2
225
240
14
0
0
1.3
27
12
3
3
168
230
14
0
0
1.4
25
17
2
2
168
230
14
0
0
1.3
24
13
2
1
200
330
23
0
0
1.4
29
11
2
4
200
330
23
0
0
1.3
28
11
2
4
193
220
14
0
0
1.4
23
12
2
1
193
220
14
0
0
1.3
24
12
2
1
175
230
14
0
0
1.7
25
12
2
2
175
230
14
0
0
1.3
26
12
2
1
195
230
14
0
0
1.7
25
12
2
2
258
290
14
0
0
1.2
40
28
3
2
258
290
14
0
0
0.2
41
28
3
2
242
460
35
0
0
1.2
32
16
4
8
253
340
21
0
0
1.4
32
11
2
14
253
340
21
0
0
1.3
31
11
2
14
STIR-FRY CHILLI PASTE
184
230
15
0
25
1.5
23
13
2
1
PAD THAI
281
420
29
0
0
1.3
37
25
2
5
281
420
29
0
0
1.2
38
25
2
5
155
340
28
0
0
2.2
22
18
1
1
155
340
28
0
0
2
21
18
1
1
165
96
0.6
0
0
0.5
17
5.1
0.9
3
FRIED RICE THAI
FRIED RICE BASIL
FRIED RICE BASIL
V
V
STIR-FRY BASIL
STIR-FRY BASIL
STIR-FRY CASHEW
STIR-FRY CASHEW
STIR-FRY EGGPLANT
STIR-FRY EGGPLANT
STIR-FRY GINGER
STIR-FRY GINGER
V
V
V
V
OYSTER SAUCE
STIR-FRY SWEET & SOUR
STIR-FRY SWEET & SOUR
V
STIR- FRY PEANUT
STIR-FRY LEMONGRASS
STIR-FRY LEMONGRASS
PAD THAI
PAD SEW
PAD SEW
V
V
V
2 BROTHS & VEGETABLES
MINI TOM YUM SOUP
MINI REGULAR SOUP
165
70
3
0
0
0.6
12
1.2
0.3
3
TOM YUM SOUP (MEAL)
1065
623
4.8
0
0
3.3
112
33
6
20
REGULAR SOUP (MEAL)
1066
452
2.7
0
0
2
85
8
2
20
* Nutritional information was obtained through analysis by our nutritional software, entitled ESHA Genesis R & D Nutritional Software, and information
provided by suppliers. All nutritional information is based on standard ingredient servings, unlessindicated otherwise. The nutrition information contained
in this section is based on standard product formulations. Variations may occur due to differences in suppliers, ingredient substitutions, recipe revisions,
assembly at the restaurant level, and/or the season of the year. Information may be subject to change at any time. To obtain the total count of your
meal: COMBINE 1+3+4 Example: Stir-fry eggplant + Chicken + Rice or COMBINE 2+3+4 Example: Tom yum soup + Shrimp + Noodles for soup
Page 1 of 2
Fib
er
s(
g)
Pr
ot
ei
n
(g
)
(g
)
(g
)
yd
ra
te
s
Ca
rb
oh
(g
)
(g
)
di
um
ro
l
55
0.6
0
0
0
7
0
0
30
40
0.1
0
0
0
0
0
0
0
15
16
30
25
25
10
10
10
0.1
0
0
0
0
0
0
0
0
0
0
0.1
2
2
3
0.8
1.6
1.7
0
0
1
0.3
0.3
0.3
30
15
30
10
15
5
0.1
0.2
0
0
0
0
0
0
0
0
0.1
0
2
3
1
0.6
0.5
0.3
1
0
0
1
1
0.4
90
70
130
120
8
3
0
0
0
30
0.1
0
1
0
0
0
1
0
14
12
130
57
180
83
4
5.4
0
0
70
0.2
0.1
0.1
10
1.1
0
0.2
0
0
23
6.8
RICE
200
205
0
0
0
0
45
4
350
200
358
270
0
0
0
0
0
0
0
0
78
63
0
0
0
0.6
RICE FOR FRIED RICE
1
4
7
5
200
200
70
270
270
93
0
0
0
0
0
0
0
0
0
0
0
0
63
63
33
0
0
0
4
4
2
5
5
3
EXTRA COCO
125
240
26
0
0
2
40
270
4.5
0
0
0
0
0
0
63
0
0
0
0
20
200
0
0
0
3
EXTRA MINI-COCO
0
4
2
5
IMPERIAL ROLL
50
100
4
0
0
0.2
13
4
0
3
SPRING ROLL SHRIMP
122
190
1.5
0
15
0.1
38
1
3
8
SPRING ROLL VEGETABLE
111
130
217
153
216
180
150
310
130
170
1.5
2.5
21
0.4
0.5
0
0
0
0
0
0
30
0
0
0
0.1
1.1
0.1
1
1
38
19
17
34
44
1
3
0
31
40
3
1
4
2
3
6
13
22
1
1
2 oz
200
17
0
0
1.3
11
5
2
2 oz
2 oz
1.75 oz
200
200
80
17
17
0.1
0
0
0
0
0
0
1.3
1.3
1
11
11
22
5
5
22
2
2
0
PLUM SAUCE
1 oz
1 oz
45
50
0.1
0.3
0
0
0
0
0.6
0
13
12
12
9.5
0
0
5
5
5
0.1
0.1
0.3
ROASTED CRUSHED PEANUTS
1 oz
160
14
0
0
0
5
0
2
7
Se
Su
ga
r
0
5
1
So
0.5
110
80
Ch
ol
40
70
70
Tra
ns
f
Fa
t(
g)
es
te
at
(g
)
s
Ca
lo
rie
(g
)
ng
36
B) BEEF
rv
i
A) SHRIMPS (6)
3 PROTEIN
C) CHICKEN
D)VEGETABLES & V)VEGETARIAN:
GREEN PEPPER
ONION
CARROT
BROCCOLI
BABY CORN
CHINESE LETTUCE
E) TOFU
F) ATLANTIC COD
G) GENERAL THAI CHICKEN
EGG
4
RICE AND NOODLES
NOODLE FOR PAD THAI
NOODLE FOR PAD SEW
NOODLE FOR SOUP
NOODLE FOR MINI SOUP
5
EXTRAS
CASHEW
6
APETIZERS
DUMPLINGS
APETIZER
FRIED TOFU
MANGO SALAD 12 OZ
MANGO SALAD 16 OZ
7
APETIZER SAUCE AND SIDE SAUCE
PEANUT SAUCE FOR SPRING ROLL
PEANUT SAUCE FOR DUMPLING
PEANUT SAUCE FOR FRIED TOFU
SAUCE FOR MANGO SALAD
SAUCE FOR IMPERIAL
* Nutritional information was obtained through analysis by our nutritional software, entitled ESHA Genesis R & D Nutritional Software, and information
provided by suppliers. All nutritional information is based on standard ingredient servings, unlessindicated otherwise. The nutrition information contained
in this section is based on standard product formulations. Variations may occur due to differences in suppliers, ingredient substitutions, recipe revisions,
assembly at the restaurant level, and/or the season of the year. Information may be subject to change at any time. To obtain the total count of your
meal: COMBINE 1+3+4 Example: Stir-fry eggplant + Chicken + Rice or COMBINE 2+3+4 Example: Tom yum soup + Shrimp + Noodles for soup
Page 2 of 2