Oros thai restaurant 6177 Santa Teresa Blvd

i eat American Fried Rice since i was young (1990). i just know that it has only Thailand. Fried Rice with butter, ketchup raisin, pea, carrot egg on top with fried egg and fry bread chicken.

Pumpkin Fried Rice Chicken and shirmp, onion and Egg

Panang curry is known for being less spicy than other Thai curries, with a balance of sweet, salty, and savory flavors. The pork belly provides a rich, fatty texture, while the papaya offers a fresh, fruity note, making the dish both complex and comforting.

Crisp, Sweet Taiwanese Cabbage is tossed over high heat with freshly garlic and Dried Chilies There's nothing quite like it.

Spicy. Original Thai food from south of Thailand they call kua kling. This special made from kau kling curry paste with lime leaves and ground pork. Served with jasmine rice (kaohommali) and a fried egg on top.

Top sirloin beef center cut from Australia in green curry, with eggplant, red bell pepper, bamboo shoot, served with roti and jasmine rice (kao hommali)

Pineapple Fried Rice (pineapple, raisins, tiger prawn) and Fired Chicken served in fruit shell (up to sesaon coconut or pineapple

Imagine the feel of real crab meat in your mouth cooked in egg fried rice with white onion, lump crab and green onion. crab claw shell

Pad Thai with jumbo prawns.

Special rib eye beef marinated in Thai sauce, grilled to perfection, served with dipping sauce and sticky rice.

Jumbo prawn with shell, pineapple, and tamarind sauce.

Combination of seafood (prawns, calamari, mussel, scallop, fish fillet) sauteed with chili paste, onion, bell pepper, garlic, and ginger.

Clam stir-fried with sweet chili paste and basil leaves.

Our special coconut curry sauce with bell pepper and fine kaffir lime leaves, topped with jumbo prawns.

Stir-fried crab claws with chili sauce, onions, ginger, chili oil and celery.

Mixed mash potato with vegetables onion and Thai curry. wrapped in pastry and deep fried. Served with cucumber sauce.

Crisp, Sweet Taiwanese Cabbage is tossed over high heat with freshly garlic and Dried Chilies There's nothing quite like it.