White Orchids Thai Cuisine Menu (Update 2025)

  1. Home
  2. Menu

At White Orchids Thai Cuisine, the menu is a vibrant testament to Thailand’s diverse culinary landscape. Located in Center Valley, PA, this restaurant offers an array of dishes that beautifully balance flavors and textures. Start your culinary journey with Chicken Lettuce Wraps, where minced chicken meets a zesty lime dressing, or the Traditional Thai Money Bags—crisp delights stuffed with shrimp and minced chicken. For those craving comfort, the White Orchids Potsticker Soup promises warmth with homemade potstickers and a savory broth.

  • Highlight: Their Tropical Seafood Salad, featuring shrimp and calamari on a bed of fresh greens, offers a refreshing twist.
  • Fan Favorite: The menu’s Pork Belly Satay pairs rich, marinated pork with sweet coconut rice for an indulgent experience.

With options for everyone, including gluten-free selections, dining at White Orchids is not just a meal—it’s a celebration of Thai cuisine.

Dinner—Shareables Dinner—Soups Dinner—Salads Dinner—Specialties Dinner—Classic Entrées Lunch Specials—Starters Lunch Specials—Entrées Spirit-Free Specialties Wine Cocktails Bottled Beer

Dinner—Shareables

White Orchids' Corn Fritters

Plump fritters prepared with sweet corn, minced garlic, and egg. Topped with a sweet plum chutney of julienned red onions, chopped bell peppers, cilantro, mango, chopped scallions, cashews and crispy shallots.

Crab Cake Croquettes

Flash-fried jumbo lump crab meat croquettes served atop a homemade tartar sauce.

Light & Crispy Fried Spring Rolls – Po Pia Tod

Clear vermicelli noodles, chicken and mixed vegetables.Served with a light chili & carrot vinegar dipping sauce.

Homemade Potstickers

Flash-fried potstickers stuffed with minced chicken, drizzled with sweet chili sauce.Served with a sweet soy dipping sauce.

White Orchids’ Calamari

Fresh, hand-cut calamari battered in Thai flour and lightly fried, served with a sweet chili dipping sauce.

Traditional Thai Money Bags

Crispy, fried golden purses stuffed with minced chicken and shrimp, carrots, peasand sweet corn. Served with a Thai chili dipping sauce.

Sweet Chili Baby Shrimp

A dozen and a half baby shrimp battered in Thai flour, flash fried, and tossed in a sweet chili sauce.

Thai Red Curry Wings

Crispy wings tossed in our special red curry wing sauce.Served with a side of sweet chili vinegar dipping sauce. (Starts medium spicy.)

Pork Belly Satay

Decadent 12-hour smoked Thai-marinated pork belly pan-seared and served atop a semi-sweetcoconut rice garnished with chopped scallions and cilantro and two fried eggs.

Tofu Satay

Grilled tofu skewers marinated in a soy sauce and curry blend.Served with a sweet peanut curry and sweet chili dipping sauces.

Chicken Lettuce Wraps - Lahp

Minced chicken sautéed in a Thai citrus-lime combination of red and green onions.Served with fresh iceberg lettuce for wrapping and a side of warm sticky rice.

Thai Coconut Soup – Tom Kah

Smooth and sweet coconut milk soup flavored with lemongrass, scallions and shiitake mushrooms.Choice of chicken, shrimp or organic tofu. Cup 5 (8 oz.) / Bowl 8 (12 oz.) / Sharing size 18 (32 oz.)Enhance the flavors - add crab, spinach, corn, stewed potatoes. Add 4 (bowl). Add 8 (sharing)

Lemongrass Soup – Tom Yum

A citrusy, lemongrass broth with aromatic herbs, mushrooms, scallions and cherry tomatoes.Choice of chicken, shrimp or organic tofu. (Starts medium spicy.)Cup 5 (8 oz.) / Bowl 8 (12 oz.) / Sharing size 18 (32 oz.)

White Orchids Potsticker Soup

Homemade potstickers, baby shrimp, hand-cut broccoli, zucchini, carrots, bok choy, choppedscallions, cilantro, bean sprouts, savory clear broth. Bowl 8 (12 oz.) / Sharing size 18 (32 oz.)

Dinner—Soups

Dinner—Salads

Crispy Calamari Salad

Crispy calamari, fried shallots, cucumber, onions and cherry tomatoes atop baby spinach and greenleaf lettuce. Topped with scallions and cashews and tossed in a Thai citrus dressing.

Tropical Seafood Salad

Shrimp, scallops and calamari atop green leaf lettuce, fresh mango and pineapple, red onions,cucumber, cilantro, cherry tomatoes and carrots. Tossed with a zesty and sweet citrus house dressing.

Papaya Salad – Som Tum

Fresh shredded green papaya and carrots, cherry tomatoes, and green beans tossed in a Thaidressing with flavors of lime, hints of chilies and garlic and topped with cracked peanuts.Served with a side of sticky rice. Add crispy tofu 15 / Add baby shrimp 17

White Orchids' Mango Curry Roast Duck

Bone-in roasted half duck (dark meat) prepared crispy and topped withour sweet and spicy Red curry, fresh mango, coconut milk, bell peppers,bamboo shoots, and zucchini. Served with a side of semi-sweet coconutrice. (Starts medium spicy.)

Shrimp, Scallops, Crab Pad Thai

Jumbo lump crab, shrimp, and scallops stir-fried with bean sprouts,scallions, and broccoli in our popular Pad Thai sauce. Served with a sideof crushed peanuts and topped with fresh bean sprouts.

Paradise Ta-Lay

Wok-fried colossal prawns, crab meat, and calamari stir-fried with cashewnuts, broccoli, onions, carrots, zucchini, and scallions in a sweet and lightchili sauce. Served with a side of jasmine rice.

Hawaiian Pad Thai

Thai-marinated pork belly and sliced Thai pork sausage stir-fried with freshpineapple, cherry tomatoes, bean sprouts, scallions, and broccoli. Dressedwith crushed peanuts, crispy shallots, and fresh bean sprouts. (Startsmedium spicy.)

Bangkok Curry Noodles

Jumbo lump crab meat, chicken, shrimp, vermicelli rice noodles, broccoli,green beans, and cherry tomoatoes tossed in our spicy green curry. (Startsmedium spicy.)

Panang Curry Noodles

Shrimp, scallops, jumbo lump crab meat, Pad Thai noodles, bell peppers,cherry tomatoes, and scallions in our rich and smooth Panang curry. (Startsmedium spicy).

Tropical Fried Rice

Semi-sweet coconut rice stir-fried with chicken and shrimp, egg,cucumbers, fresh mango, bean sprouts, cherry tomatoes, choppedscallions and broccoli.

Haw Muk Seafood

Sautéed shrimp, jumbo sea scallops, calamari, bell peppers, egg and Thaibasil in a combination of fresh coconut juice and spicy red curry. Servedin a coconut shell with a side of semi-sweet coconut rice. (Starts mediumspicy.)

White Orchids’ Seafood Paella

Our basil fried rice stir-fried with brown rice, Thai pork sausage, shrimp,scallops handcut calamari, egg, bell peppers, zucchini, broccoli, choppedpeas, Thai basil and carrots.

Crab Fried Rice

Stir-fried jasmine rice topped with lump crab meat, baby shrimp,egg,broccoli, carrots, zucchini, cilantro and scallions. Garnished with slicedcucumbers and cherry tomatoes. (Substitute brown rice 2.)

Pineapple Fried Rice

Stir-fried jasmine rice with shrimp, chicken, cashew nuts, egg, light currypowder, raisins, cherry tomatoes, fresh pineapple, peas, and carrots.Served alongside fresh pineapple and shell. (Substitute brown rice 2.)

Pad Gra’ Prow (Traditional Basil Stir Fry)

Savory stir-fried holy basil, minced chicken, yellow onions, broccoli, andbell peppers. Served with a side of jasmine rice and topped with twofried eggs.

Pan-Seared Tilapia In Panang Curry And Lump Crab Meat

Pan-seared tilapia in smooth and sweet Panang curry, topped with lumpcrab meat, bell peppers, broccoli, carrots and cherry tomatoes. Servedwith a side of semi-sweet coconut rice. (Starts medium spicy.)

Dinner—Specialties

Dinner—Classic Entrées

Pad Thai

Stir-fried vermicelli rice noodles, egg, scallions and bean sprouts. Servedwith crushed peanuts.

Pad See’ew

Pan-fried wide rice noodles, broccoli, egg, garlic and carrots with a light andsweet soybean sauce.

Drunken Noodles - Pad Kee Mao

Pan-fried wide rice noodles, bell peppers, onions, egg, garlic, and ThaiBasil with a light and sweet soybean sauce.

Basil Fried Rice - Khow Pad Prik Pow

Basil rice stir-fried with bell peppers, egg, broccoli, Thai basil leaves, peasand carrots.

Green Curry

Fragrant green curry, coconut milk, eggplant, bamboo shoots, bell peppers,hints of garlic.

Masaman Curry

Hearty masaman curry, coconut milk, potatoes, onions and cashew nuts.

Red Curry

Savory red curry, coconut milk, bamboo shoots, zucchini and bell pepper

Panang Curry

Sweet panang curry, coconut milk, bell peppers, carrots and cherry tomatoes.

Homemade Potstickers

Flash-fried potstickers stuffedwith minced chicken, topped withchopped scallions and drizzled withsweet chili sauce. Served with asweet soy dipping sauce.

Traditional Thai Money Bags

Lightly fried golden purses stuffedwith minced chicken and shrimp,carrots, peas and sweet corn.Served with a Thai chili dippingsauce.

Light & Crispy Spring Rolls

Clear vermicelli noodles, chickenand mixed vegetables. Served witha light chili vinegar dipping sauce.

Lemongrass Soup – Tom Yum

A citrusy, lemongrass broth witharomatic herbs, mushrooms,scallions and cherry tomatoes.Choice of chicken, shrimp ororganic tofu. Starts medium spicy.

Thai Coconut Soup – Tom Kah

Smooth and sweet coconut milksoup flavored with lemongrass andmelon, with scallions and shiitakemushrooms. Choice of chicken,shrimp or organic tofu.

Cool & Refreshing Summer Rolls

Iceberg and greenleaf lettuce,carrots, rice paper wrap. Servedwith sweet peanut-curry sauce.Choice of chicken or tofu.

Lunch Specials—Starters

Lunch Specials—Entrées

Crab Cake Croquettes

Jumbo lump crab meat, panko and Thai flour, diced bell peppers,red onions and zesty kaffir lime leaves flash-fried and served atopa homemade tartar sauce.

Crispy Calamari Salad

Crispy calamari, fried shallots, onions and cherry tomatoes atop baby spinachand green leaf lettuce. Topped with cucumbers, scallions and cashewsand tossed in a Thai citrus sauce on the side.

Thai Red Curry Wings

Ten crispy wings tossed in our special wing sauce; a 2-hour stew of our red curry,coconut sugar, lime juice, garlic, kaffir lime leaves, cilantro, and ginger. Servedwith a side of sweet chili vinegar dipping sauce. (Starts medium spicy.)

Pad Thai

Stir-fried vermicelli rice noodles, egg, scallions and bean sprouts.Served with crushed peanuts.

Pad See’ew

Pan-fried wide rice noodles, broccoli, egg, garlic and carrots with alight and sweet soybean sauce.

Drunken Noodles - Pad Kee Mao

Pan-fried wide rice noodles, bell peppers, onions, egg, garlic, Thai basil,with a light and sweet soybean sauce.

Basil Fried Rice

Basil rice stir-fried with bell peppers, egg, broccoli, Thai basilleaves, peas and carrots.

Green Curry

Fragrant green curry, eggplant, bamboo shoots, bell peppers, and hints ofgarlic. Served with a side of jasmine rice. (Starts medium spicy.)

Masaman Curry

Hearty masaman curry, potatoes, onions and cashew nuts.Served with a side of jasmine rice. (Starts medium spicy.)

Red Curry

Savory red curry, bamboo shoots, zucchini and bell peppers.Served with a side of jasmine rice. (Starts medium spicy.)

Panang Curry

Sweet panang curry, bell peppers, carrots and cherry tomatoes.Served with a side of jasmine rice. (Starts medium spicy.)

Coco Grasshopper

House made coconut cream, matcha green tea,vanilla, mint

Tropical Paradise

Strawberry boba pearls, muddled lemon, Thai basil, raspberry syrup.

Triple B

Raspberry, lemon juice, basil, strawberryboba, club soda

Thai Iced Tea

Thai tea, half & half

Spirit-Free Specialties

Wine

Sparkling

Castello Roncade Brut Prosseco, Italy

Whites

Cielo Pinot Grigio, Italy Essence Riesling, Germany Palissade Sauvignon Blanc, France Montsable Chardonnay, Italy Dreyer Chardonnay, Sonoma, CA

Reds

Nero Di Troia, Italy Carmel Road Pinot Noir, Monterey, CA Recuerdo Malbec, Argentina Skyfall Merlot, Columbia Valley, WA Storypoint Cabernet, Lake County, CA Vino Robles Cabernet, Paso Robles, CA

Asian Peartini

Vodka, Moonstone pear sake, St. Germaine

Thai Lemon Drop

Vodka, ginger, lemongrass, lemon juice

Cilantro Gimlet

Cilantro infused gin, Green Chartreuse, lime cordial,lime juice

Ramarac

Rittenhouse rye whiskey, Bluecoat Barrel agedgin, Pernod absinthe, demerara, basil infusedPeychaud bitters

Lychee Sidecar

Salignac congnac, Giffard Lychi-Li liqueur, Pierre Ferranddry curacao, lemon juice

Basilrita

Lunazul blanco tequila, Cointreau, lemon & lime juice,basil, agave

Mango Unchained

Bacardi Mango, Bacardi 4yr, mango puree, lime juice

The Orchid

Uncle Val’s botanical gin, Rothman&Winter crèmede violet, house grenadine, lemon juice, Fever Treeelderflower tonic

Sober As A Bird

Plantation OFTD rum, Campari, pineapple, lime juice,thai tea demerara

Seasonal Mule

*Please ask your server for more details or reference our Daily Specials!

Cocktails

Bottled Beer

Singha

Pale Lager

Guinness

Dry Stout

Yuengling

Lager

Michelob Ultra

Pale Lager

Heineken

Pale Lager

Avery Liliko’I Kepolo

Passion Fruit—Belgian Wit

Austin Eastciders

Hop Cider