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SOUPS
Lemon Grass

Vegetables $6 - Tofu $7 Chicken $8 Shrimp $9

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ENTREES
Vegetables $12 Tofu $13 Chicken, Beef, or Pork $15 Shrimp $17 Seafood $21 Pad Kaprow With Thai holy basil, peppers, onions, and green beans

Galangal, kaffir lime leaves, tamarind, and lime juice in a Thai-herb stock Shallots, tomatoes, galangal, lemongrass, kaffir lime leaves, and lime juice in a coconut milk broth

Coconut Milk

Tom Saap W/ Baby Back Ribs $9 Similar to the Tom Yum soup just the eastern Issan version with rice powder, cilantro, and fresh chilies

Pad Khing Stir-fried ginger with shiitake mushrooms, carrots, peppers, onions, celery, and scallions Pad Sator Famous southern curry stir-fry made with sator (stink beans) and stir-fried in a kua kling curry paste, Serrano peppers, and kaffir lime leaves Pad Ped W/ Green Peppercorns Stir-fry red curry with young peppercorns, wild ginger, Serrano peppers, sweet basil, bamboo, and finished off with a touch of cream Circles Fried Rice With grape tomatoes, onions, peas, and carrots Garlic Basil Fried Rice With peppers, onions, and Thai sweet basil Pad KeeMow With seasonal vegetables, garlic, chilies, and Thai sweet basil Pad See-ew Stir-fry thick rice noodles with a sweet soy, carrots, kilan (Chinese broccoli), bean sprouts, and scallions

SALADS
Green papaya, carrots, peanuts, grape tomatoes, and dried shrimp mortar together in a chili lime dressing Grilled Wagyu beef with tomatoes, cucumbers, peppers, onions, and scallions tossed with a chili lime vinaigrette Tossed with peppers, tomatoes, onions, scallions, and cashews in a sweet chili lime vinaigrette Grilled jumbo shrimp with fresh Asian pomelo, peppers, and mint with a citrus vinaigrette Glass noodles with a variety of seafood, peppers, onions, scallions, and a chili vinaigrette Grilled banana blossom with fresh calamari cilantro, peppers, and sweet and spicy chili dressing served with taro chips

Papaya $8

Thai Beef $10

Seared Margret Duck Breast $11

Pomelo Salad W/ Grilled Shrimp $10 Woonsen Salad with Seafood $12 Yum Hua Plea $11

STARTERS
Jumbo lump crabmeat with curried cream cheese served with a sweet chili plum sauce Pan fried or steamed with minced pork, cabbage, water chestnuts, and jumbo lump crabmeat served with soy vinaigrette Marinated pork loin with apple wood smoked bacon served with peanut sauce and cucumber relish Rib eye steak and sauted onions with American cheese Crispy puff rice cakes with sauted seitan in peanut sauce Fresh Betel leaves comes with roasted coconut, cubed ginger, lime, onions, peanuts, dried shrimp, chilies as the filling and palm sugar sauce Scottish smoked salmon wrapped with leaf lettuce, English cucumbers, carrots, mint, and avocado served with chili lime mint vinaigrette Grilled baby octopus marinated with lemongrass kaffir lime leaves and turmeric, skewered and served with our lime seafood dressing

Crab Rangoon $6

CURRY
Vegetable $14 Tofu $15 Chicken, Beef, or Pork $17 Shrimp $19 Seafood $23 Red With bamboo, peppers, and Thai sweet basil Green With eggplants, peppers, bamboo, and Thai sweet basil Pumpkin With kabocha pumpkin, bell peppers, and Thai sweet basil Geang Hua Plea Chiang Mai banana blossom curry with a white herb curry base Geang Lueng Southern Thailand sour yellow curry with stewed papaya and spicy turmeric curry base

Crab and Pork Dumplings $7

Pork Satay $8

Cheesesteak Spring Roll $7 Kow Tang $9

Miang Kham $9

Smoked Salmon Summer Rolls $6

Pla Muk Yang $8

PAD THAI SPECIALTIES

Garden Vegetable $12 Tofu $13 Chicken, Beef, or Pork $15 Shrimp $17 Crab $21 Salmon $22 Duck $21

Whole chicken wings marinated with Thai herbs and grilled over wood fireserved with a sweet Thai chili sauce

Peak Gai Yang $8

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Chef Alex Boonphaya of Circles
Alex Boonphaya fell in love with food while playing on the streets of his native Bangkok as a young boy. His earliest childhood memories involve enjoying sizzling satay skewers and a vast array of homemade sweet Thai treats throughout his native city, which was packed with fresh markets and street vendors at every turn. Alexs parents moved the family to Tampa, FL when Alex was ten in 1989. At 14 years of age Boonphaya landed his first job as a dishwasher in a Japanese restaurant near his home. The aspiring chef spent a lot of time with the cooks which provided him the opportunity to prepare family meal for the staff. At 17, Alex enrolled in the prestigious Le Cordon Blue in Orlando, FL and split his time between school and cooking at his familys newly opened Thai restaurant, Thai Hut, where he worked preparing authentic Thai specialties from 2000 2004. The family opened a second location, then sold both restaurants and moved to Philadelphia with plans to open a restaurant in The City of Brotherly Love in 2006. Alex landed a job working the graveyard shift at Philadelphias prestigious Four Seasons Hotel under Chef Martin Hamann in 2007. The two years I spent cooking at the Four Seasons made a man out of me, quiped Boonphaya. I loved working for Chef Hamann, but the overnight work caused me to be very isolated. I needed to get out to enjoy my life with my wife and children. In 2008 Alex purchased a small Chinese takeout business at 15th and Tasker Streets in South Philadelphia and converted it to Plan-Eat-Thai a Thai takeout and delivery concept, which he ran with his family for a year before upgrading the menu and renaming the restaurant Circles. In early 2011 the family converted into a space across the street from their South Philly kitchen into a 36-seat dining room, and began shuffling Alexs upscale Thai dishes across the street to loyal fans intent on satisfying their Thai cuisine cravings. In late 2011 Alex and family opened their second location, a full-service restaurant that houses the kitchen and dining room in the same building, at 812 N. Second Street in Philadelphias Northern Liberties neighborhood. Philadelphia magazine awarded Circles their prestigious Best of Philly honors in 2011 for Best New Thai, and in 2012 for Best Thai Restaurant. Alex resides in South Philadelphia with his mom, dad, wife and two sons.

* CHEF ALEX RECOMMENDS *

Crab Fried Rice $21 With jumbo lump crab, tomatoes, onions, peas, and carrots

Panang Seitan Special $19 Medium spiced traditional Bangkok style curry with braised seitan with sugar snap peas, broccoli, and baby carrots Southern Islam Massaman Curry $21 With braised whole Poussam hen with charred pearl onions, fingerling potatoes, peanuts, and baby carrots in a rich aromatic southern curry Roasted Half Muscovy Duck Curry $23 Duck roasted in our house blend of Chiang Mai herbs and spices served with red curry, fresh pineapples, grape tomatoes, cashews, and seasonal vegetables Northern Kow Soi Curry $22 Edamame ravioli with a northern Chiang Mai curry with braised chicken, pickled greens, onions, lime, roasted chilies, and crispy egg noodles Southern Kua Kling Curry $17 Caution!!! This dish is one of Thailands spiciest curries. Stir-fried with Wagyu beef and side of steamed vegetables. Try only if you dare! Pla Tuu Tod and Nam Prik Krapi $19 Fried Thai Mackerel with fried eggplant and cha-om(climbing wattle) steamed seasonal vegetables with a Thai shrimp paste chili dip Pla Pad Chaa MKT Price Seasonal whole fish with spicy stir-fry fresh herbs with wild Thai ginger, holy basil, green peppercorns, Serrano chilies, and garlic Fire Grilled River Prawns MKT Price Wood fire grilled prawns with seasonal vegetables and three different sauces: Pad Chaa sauce, Thai seafood sauce, and pad prik sauce. Poo Nim Pad Pong Garee MKT Price Stir-fry fresh soft shell crabs with yellow curry, eggs, onions, celery, peppers, chili oil, and cream Khan Toke Family Dinner $25pp Lanna style family dinner served with steamed vegetables, 2 different chili dips, our daily curry and stir-fry, pork rinds, an appetizer, and a dessert

* We strive to use all natural, farm fresh, local ingredients *