A plate of Pad Thai with shrimp, bean sprouts, shredded carrots, chopped peanuts, lime wedge, and fresh cilantro, accompanied by a grilled chicken leg with grill marks, rice, and a small cup of dipping sauce. Authentic Thai food in its original form.

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A black plate of Pad Thai with shrimp, tofu, bean sprouts, shredded vegetables, a lime wedge, crushed peanuts, and fresh cilantro garnished on top.

Pad Thai

The name said it all, Thai-style, stir-fried rice noodle with fried tofu, chives, egg, bean sprouts and your choice of protein.

Fried samosas with side salads of shredded purple cabbage, thinly sliced cucumbers, and julienned carrots. Our original Curry Puffs, home-made style, with potato, taro, yam. Featured in an article from SF Chronicle.

Curry Puffs

Our creation based off the popular Thai snack, the dish that put us on the map.

A bowl of roasted duck curry with red and green peppers, potatoes, zucchini, and basil leaves, served on a decorative table

Duck Curry

Roasted duck in red curry with tomato, pineapple, bell pepper, zucchini, and basil. Served with steamed jasmine rice.

A plate of stir-fried noodles with shrimp, served with a side salad of mixed greens, shredded carrots, and purple cabbage, and garnished with a lemon wedge.

Pad See-Ew

Classic street food that can be found everywhere in Thailand.

Stir-fried Chinese eggplants, vegetables and shrimp garnished with a basil leaf on a white plate.

Eggplant Basil

Chinese eggplants sauteed with your choice of meat, garlic, Thai basil, onion and bell pepper. Served with steamed jasmine rice.

Fried marinated pork with cilantro garnish and dipping sauce on a white plate.

Garlic Pork

The most beloved dish at Vanida, served with refreshing cilantro-lime vinaigrette.

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Three takeout containers with Asian cuisine, grilled chicken, beef stir-fry, and vegetable noodles, along with beverages on a brown table.