Saap will be open Sunday May 13th for Mother’s Day! Our hours will be 2:00PM to 9:00 PM. Please call for reservations.



Saap will be open Sunday May 13th for Mother’s Day! Our hours will be 2:00PM to 9:00 PM. Please call for reservations.


Mok Plaa Suai - Suai fish wrapped in banana leaf and wood-charred. Ghai Yang, Som Tum Isaan, and Khao Neaw Pad Thai Sai Kai - Stir fried noodles with pork & shrimp wrapped in egg. Muu Dad Deaw – Strips of pork marinated in dark soy sauce and fried.



1. Muu Dad DeawStrips of lightly dried pork shoulder marinated in dark, sweet soy sauce, then deep-fried. Served with Nam-Jim Jaew: a sweet & sour tamarind dipping sauce – 9

2. Sai-Krok – Isan-style pork sausage with lemongrass, dill, garlic, and chilies. Served with Nam-Jim Jaew – 6

3. Fried Spring Rolls – Choice of vegetarian or pork spring rolls. Served with a sweet chili dipping sauce. – 8 

4.Mok Plaa SwuaiFresh Swuai fish coated with a house made red curry paste of lemongrass, galangal, Thai basil and garlic; wrapped in a banana leaf with coconut, then wood-charred. Served with jasmine rice. – 11 chili_pepper yellow

5. Peek Ghai Tod – Fried chicken wings marinated in fish sauce, sugar and garlic. Sweet and sour caramel glaze with tamarind and crispy garlic. Served with pickled vegetables. – 10

Side of Jasmine or Sticky Rice –   2


6. Pad Pak Fresh vegetables lightly stir fried with garlic, soy sauce, and oyster sauce over high heat. (Add choice of pork, chicken, or tofu for $2. Add Talay for $3) – 8


8. Khao Man Ghai Tod – Crispy fried chicken over jasmine rice that’s been cooked in chicken broth with sliced ginger. Served with ginger dipping sauce and side of chicken broth. – 13


9. Kanhom Jin Nam Ya GhaiChicken in a house made chili paste with finger ginger and galangal. Served with sticky rice noodles, bean sprouts and cabbage chili_pepper yellow  – 11

10. Kuaytiaw – Soup of either Chicken or Pork in a house made broth with wide chewy rice noodles, Chinese broccoli, liver, scallions, and fried garlic. Topped with a crispy, fried wonton. – 12

11. Tom Yum Poh Taek – A flaming bowl of sour, spicy soup of shrimp, mussels, and squid. With mushrooms, galangal, lemongrass, and Kaffir lime leaf. Served with jasmine rice. – 15

12. Tom Yum Ghai Isan  Sour, spicy chicken soup with galangal, tomato, mushroom, lemongrass, and Kaffir lime leaf. Served with jasmine rice. – 14

13. Tom Kha Ghai  Same as above with coconut milk added to the broth and no tomatoes . – 14

14. Gang Dang Sapparot – Red curry with pineapple, potato, tomato, and choice of chicken, pork, tofu, or talay (add $3). Served with jasmine rice. – 15

15. Gang Keow Wan – Green curry with eggplant, mushroom, and choice of chicken, pork, tofu or talay (add $3). Served with jasmine rice. – 15

16. Massaman Curry – Massaman curry with potato, carrot, peanut, and choice of chicken, pork, tofu or talay (add $3). Served with jasmine rice. – 15

17.Panang Curry – Panang curry with Thai basil, coconut milk, sweet pepper, and choice of chicken, pork, tofu or talay (add $3). Served with jasmine rice. – 15


18. Pad Krapow Kai Daow – Chicken or Pork with Thai basil, assorted stir-fried vegetables over jasmine rice. Topped with a fried egg. – 11

19. Khao Pad – Wok fried jasmine rice with choice of chicken, pork, or tofu, egg, carrot, tomato, and scallion. Substitute talay (shrimp & squid) add $3. -10

20. Khao Kluk Gapi – Shrimp fried rice with shallot and garlic. Garnished with sweet pork, green bean, cucumber, green mango, and egg. – 11


21. Naam Tok Moo – Isaan salad of fire-charred pork tossed with toasted rice powder, fish sauce, fresh lime juice and shallot. Finished with mint and cilantro. Served with sticky rice. – 10

22. Laap Isaan – Minced chicken or pork salad with liver, shallot, toasted rice powder, fresh lime juice and fish sauce. Fresh, aromatic, crisp, and complex. Served with Pak Sod (raw vegetable plate) and sticky rice. – 10

23. Som Tum Thai – Green papaya salad with dried shrimp, tomatoes, green beans, lime, tamarind, fish sauce, garlic, palm sugar, and peanuts. Served with sticky rice. (Available Isan-Style with a less sweet, more sour dressing as well as salted pungent crabs instead of a dried shrimp and no peanuts for $10) – 11


24. Pad Thai Sai Kai – Rice noodles and choice of chicken or pork, stir fried in tamarind sauce and palm sugar with tofu, dried shrimp, peanuts, bean sprouts, and scallions all wrapped inside an omelet. Subtitute talay add $3. – 12

25. Pad Mee Khorat – Sliced pork, thin rice noodles, scallion, egg ribbons and garlic are stir-fried in a mixture of sweet tamarind and soy sauce. Topped with fresh bean sprouts. – 9

26. Pad Kee Mao – Pork, wide chewy rice noodle, Chinese broccoli, garlic and crispy Thai basil. Substitute pork for talay (shrimp & squid) add $3. – 11

27. Pad See Ew – Wide chewy rice noodles, Chinese broccoli, egg, garlic, soy sauce and choice of chicken, pork, tofu, or talay (add $3) – 12

28. Goong Ob Woonsen – Pot of glass noodles cooked with pork shoulder, ginger, onion, soy sauce, oyster sauce and choice of chicken or talay (add $3) – 12


29. Chicken Tenders – Served with French fries and sweet chili sauce. – 8


Note: We use shrimp, peanuts, sugar, salt, wheat, and dairy in our preparations. We buy local when possible. Most dishes can be prepared gluten-free. If you have dietary restrictions, we can provide a list of ingredients. We do not use MSG.  Prices are subject to change and do not include the 9% Vermont Meals & Rooms Tax. 


Site produced by Pam Knights Communications with Brian P Graphic Arts & Raven Isle Graphics Salt Spring