Chiang Mai Garden
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11:00 - 19:40
11:00 - 19:40
Articles en vedette
Appetizers
- A3. Crab Rangoons (4)7,20 $USWonton wrappers filled with imitation crab, cream cheese, sour cream, and green onions. Served with sweet and sour sauce.
- A1. Pork/Veggies Eggrolls (2)4,80 $USFried rolls filled with bean thread noodles, carrots, cabbage, onions and cilantro. Served with sweet and sour sauce.
- A2. Spring Rolls (2)6,00 $USFresh rice paper rolls filled with vermicelli noodles, shrimp, meatloaf, lettuce, carrots, cilantro and mint. Served with peanut sauce.
- A6.Thai Chicken Wings (6)9,60 $USFried chicken wings served with Thai pepper sauce.
- A9. Chiang Mai Platter36,00 $US2 egg rolls (veggies or pork), 2 spring rolls, 1 fried pork meatball skewer, 1 fried tofu skewer, 1 fried fish tofu skewer, papaya salad (mild, medium, or hot), Fried Pork Belly, Vermicelli noodles, cabbage, 2 Thai chicken wings, 4 crab rangoons and 4 crispy shrimps.
- A6. Crispy Shrimp (8)14,40 $USFried shrimp sauteed with garlic, onions, green onions, and jalapeno.
- A4. Fried Pork Meatballs (4/skewers)4,80 $US(4/skewer for meatballs) Fried pork meatballs on skewers. Served with sweet Thai chili sauce.
- A4. Fried Tofu (4/skewer)4,80 $US(4/skewer for Tofu) Fried tofu on skewers. Served with sweet Thai chili sauce.
- A4. Fried Fish Tofu (3/skewer)4,80 $US(3/skewer for Fish Tofu) Fried fish tofu on skewers. Served with sweet Thai chili sauce.
Salad
- S2. Slice Beef Laab10,80 $USSliced grilled beef, red onions, basil, cilantro and rice powder. Served with cucumbers and lettuce. *** Spice level: Mild, Medium, Hot *** *** Cook Level: Medium well or Well done ***.
- S3. Chicken Laab9,60 $USChopped grilled chicken, red onions, basil, cilantro and rice powder. *** Spice level: Mild, Medium, Hot ***.
- S1.Papaya Salad9,60 $USShredded green papaya, Thai chili peppers, tomatoes, Thai eggplants, tamarind juice, lime juice, shrimp paste and fermented fish sauce. *** Spice level: No spice, Mild, Medium, Hot ***.
- S4. Yum Woon Sen8,40 $USBean thread noodles, ground pork, shrimp, Chinese celery, tomatoes, onion and cilantro tossed in a mild spicy sauce.
Pho
- P4. Chef's Special Pho - L19,20 $USRice noodles, beef brisket, rare steak, shrimp, beef meatballs, tripe, tendon and crispy pork belly.
- P1. Pho Beef and Meatballs - L13,20 $USRice noodles with beef brisket and beef meatballs.
- P1. Pho Beef and Meatballs - M12,00 $USRice noodles with beef brisket and beef meatballs.
- P3. Pho Seafood - L16,80 $USRice noodles, shrimp, scallops, imitation crab meat and fish balls.
- P4. Chef's Special Pho - M18,00 $USRice noodles, beef brisket, rare steak, shrimp, beef meatballs, tripe, tendon and crispy pork belly.
- P2. Pho Combo - L15,60 $USRice noodles, beef brisket, rare steak, shrimp, beef meatballs and tendon.
- P2. Pho Combo - M14,40 $USRice noodles, beef brisket, rare steak, shrimp, beef meatballs and tendon.
Noodles Soup
Entrees
Pan-Fried Noodles
Fried Rice
Curry
Fish
Desserts
Beverages
Rice
Sauce
Can I order Chiang Mai Garden delivery in Sheboygan with Uber Eats?
Yes. Chiang Mai Garden delivery is available on Uber Eats in Sheboygan.
Is Chiang Mai Garden delivery available near me?
Enter your address to see if Chiang Mai Garden delivery is available to your location in Sheboygan.
How do I order Chiang Mai Garden delivery online in Sheboygan?
There are 2 ways to place an order on Uber Eats: on the app or online using the Uber Eats website. After you’ve looked over the Chiang Mai Garden menu, simply choose the items you’d like to order and add them to your cart. Next, you’ll be able to review, place, and track your order.
Where can I find Chiang Mai Garden online menu prices?
View upfront pricing information for the various items offered by Chiang Mai Garden here on this page.
How do I get free delivery on my Chiang Mai Garden order?
To save money on the delivery, consider getting an Uber One membership, if available in your area, as one of its perks is a $0 Delivery Fee on select orders.
How do I pay for my Chiang Mai Garden order?
Payment is handled via your Uber Eats account.
