White Orchids is one of the Lehigh Valley’s premiere Thai restaurants and has been serving our guests, friends, and family at the Promenade for over 14 years. With a full bar, we offer unique cocktails, niche craft beers and hand selected wines by the glass. Our dishes are scratch made with the intent of providing a great depth of Thai flavors. Set in an upper casual, quaint, and family inviting environment… we can be your casual business lunch spot, intimate place for a date, takeout , or weekly family outing. Become part of our extended family, as we bring the best tastes of Thailand from the WO family to yours..
4.3 – 538 reviews $$ • Thai restaurant
Menu
| Menu | |
| 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. |
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| Crab Cake Croquettes Flash-fried jumbo lump crab meat croquettes served atop a homemade tartar sauce. |
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| Light & Crispy Fried Spring Rolls – Po Pia Tod Clear vermicelli noodles, chicken and mixed vegetables.Served with a light chili & carrot vinegar dipping sauce. |
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| Homemade Potstickers Flash-fried potstickers stuffed with minced chicken, drizzled with sweet chili sauce.Served with a sweet soy dipping sauce. |
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| White Orchids’ Calamari Fresh, hand-cut calamari battered in Thai flour and lightly fried, served with a sweet chili dipping sauce. |
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| 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. |
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| Sweet Chili Baby Shrimp A dozen and a half baby shrimp battered in Thai flour, flash fried, and tossed in a sweet chili sauce. |
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| 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.) |
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| 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. |
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| Tofu Satay Grilled tofu skewers marinated in a soy sauce and curry blend.Served with a sweet peanut curry and sweet chili dipping sauces. |
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| 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. |
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| Dinner—Soups | |
| 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) |
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| 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.) |
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| 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.) |
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| 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. |
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| 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. |
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| 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 |
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| Dinner—Specialties | |
| 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.) |
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| 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. |
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| 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. |
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| 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.) |
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| 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.) |
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| 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). |
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| Tropical Fried Rice Semi-sweet coconut rice stir-fried with chicken and shrimp, egg,cucumbers, fresh mango, bean sprouts, cherry tomatoes, choppedscallions and broccoli. |
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| 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.) |
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| 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. |
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| 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.) |
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| 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.) |
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| 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. |
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| 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.) |
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| Dinner—Classic Entrées | |
| Pad Thai Stir-fried vermicelli rice noodles, egg, scallions and bean sprouts. Servedwith crushed peanuts. |
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| Pad See’ew Pan-fried wide rice noodles, broccoli, egg, garlic and carrots with a light andsweet soybean sauce. |
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| Drunken Noodles – Pad Kee Mao Pan-fried wide rice noodles, bell peppers, onions, egg, garlic, and ThaiBasil with a light and sweet soybean sauce. |
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| Basil Fried Rice – Khow Pad Prik Pow Basil rice stir-fried with bell peppers, egg, broccoli, Thai basil leaves, peasand carrots. |
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| Green Curry Fragrant green curry, coconut milk, eggplant, bamboo shoots, bell peppers,hints of garlic. |
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| Masaman Curry Hearty masaman curry, coconut milk, potatoes, onions and cashew nuts. |
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| Red Curry Savory red curry, coconut milk, bamboo shoots, zucchini and bell pepper |
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| Panang Curry Sweet panang curry, coconut milk, bell peppers, carrots and cherry tomatoes. |
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| Lunch Specials—Starters | |
| Homemade Potstickers Flash-fried potstickers stuffedwith minced chicken, topped withchopped scallions and drizzled withsweet chili sauce. Served with asweet soy dipping sauce. |
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| Traditional Thai Money Bags Lightly fried golden purses stuffedwith minced chicken and shrimp,carrots, peas and sweet corn.Served with a Thai chili dippingsauce. |
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| Light & Crispy Spring Rolls Clear vermicelli noodles, chickenand mixed vegetables. Served witha light chili vinegar dipping sauce. |
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| Lemongrass Soup – Tom Yum A citrusy, lemongrass broth witharomatic herbs, mushrooms,scallions and cherry tomatoes.Choice of chicken, shrimp ororganic tofu. Starts medium spicy. |
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| 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. |
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| Cool & Refreshing Summer Rolls Iceberg and greenleaf lettuce,carrots, rice paper wrap. Servedwith sweet peanut-curry sauce.Choice of chicken or tofu. |
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| 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. |
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| 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. |
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| 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.) |
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| Pad Thai Stir-fried vermicelli rice noodles, egg, scallions and bean sprouts.Served with crushed peanuts. |
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| Pad See’ew Pan-fried wide rice noodles, broccoli, egg, garlic and carrots with alight and sweet soybean sauce. |
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| Drunken Noodles – Pad Kee Mao Pan-fried wide rice noodles, bell peppers, onions, egg, garlic, Thai basil,with a light and sweet soybean sauce. |
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| Basil Fried Rice Basil rice stir-fried with bell peppers, egg, broccoli, Thai basilleaves, peas and carrots. |
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| Green Curry Fragrant green curry, eggplant, bamboo shoots, bell peppers, and hints ofgarlic. Served with a side of jasmine rice. (Starts medium spicy.) |
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| Masaman Curry Hearty masaman curry, potatoes, onions and cashew nuts.Served with a side of jasmine rice. (Starts medium spicy.) |
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| Red Curry Savory red curry, bamboo shoots, zucchini and bell peppers.Served with a side of jasmine rice. (Starts medium spicy.) |
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| Panang Curry Sweet panang curry, bell peppers, carrots and cherry tomatoes.Served with a side of jasmine rice. (Starts medium spicy.) |
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| Spirit-Free Specialties | |
| Coco Grasshopper House made coconut cream, matcha green tea,vanilla, mint |
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| Tropical Paradise Strawberry boba pearls, muddled lemon, Thai basil, raspberry syrup. |
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| Triple B Raspberry, lemon juice, basil, strawberryboba, club soda |
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| Thai Iced Tea Thai tea, half & half |
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| Wine | |
| Sparkling Castello Roncade Brut Prosseco, Italy |
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| Whites Cielo Pinot Grigio, Italy | Essence Riesling, Germany | Palissade Sauvignon Blanc, France | Montsable Chardonnay, Italy | Dreyer Chardonnay, Sonoma, CA |
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| 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 |
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| Cocktails | |
| Asian Peartini Vodka, Moonstone pear sake, St. Germaine |
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| Thai Lemon Drop Vodka, ginger, lemongrass, lemon juice |
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| Cilantro Gimlet Cilantro infused gin, Green Chartreuse, lime cordial,lime juice |
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| Ramarac Rittenhouse rye whiskey, Bluecoat Barrel agedgin, Pernod absinthe, demerara, basil infusedPeychaud bitters |
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| Lychee Sidecar Salignac congnac, Giffard Lychi-Li liqueur, Pierre Ferranddry curacao, lemon juice |
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| Basilrita Lunazul blanco tequila, Cointreau, lemon & lime juice,basil, agave |
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| Mango Unchained Bacardi Mango, Bacardi 4yr, mango puree, lime juice |
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| The Orchid Uncle Val’s botanical gin, Rothman&Winter crèmede violet, house grenadine, lemon juice, Fever Treeelderflower tonic |
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| Sober as a Bird Plantation OFTD rum, Campari, pineapple, lime juice,thai tea demerara |
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| Seasonal Mule *Please ask your server for more details or reference our Daily Specials! |
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| Bottled Beer | |
| Singha Pale Lager |
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| Guinness Dry Stout |
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| Yuengling Lager |
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| Michelob Ultra Pale Lager |
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| Heineken Pale Lager |
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| Avery Liliko’I Kepolo Passion Fruit—Belgian Wit |
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| Austin Eastciders Hop Cider |
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… View more
Order and Reservations
Reservations: whiteorchidsthaicuisine.comresy.com
Contact White Orchids Thai Cuisine
Address: 2985 Center Valley Pkwy #200, Center Valley, PA 18034
Phone: (610) 841-7499
Website: https://whiteorchidsthaicuisine.com/
Hours
| Tuesday | 11AM–9PM |
| Wednesday | 11AM–9PM |
| Thursday | 11AM–9PM |
| Friday | 11AM–10PM |
| Saturday | 11AM–9PM |
| Sunday | 12–9PM |
| Monday | 11AM–9PM |
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