1310 HOWE AVE
SACRAMENTO,CA 95825
Telephone: (916) 567-1056
email: thaifusionsac@yahoo.com

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Business Hours

Monday to Thursday: 11am - 9pm
Friday: 11am -10pm
Saturday: 12pm - 10pm
 Sunday: 2pm - 9pm

Dine in / Takeout
All major credit cards are accepted.
Minimum of $10.00 on all credit cards or debit cards.


                    Family owned and operated, Your friendly neighborhood family restaurant with excellent Thai dishes and mostly friendly services.Our Thai Cuisine reflects centuries of old eastern and western influences, pleasantly combined to create something entirely unique from everyone else. We not only offer you the freshest authentic ingredients and best tasting Thai cuisine, but also includes some of the most popular Thai dishes. We know you can taste the difference, so come down and have a taste for  yourself. We are located between Hurley way & Arden way next to Taco Bell& Denny's.


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How to make PAD THAI

Ingredients

  • 12 Jumbo Shrimp
  • 3 oz. Dry Rice Noodle (3 - 5 mm)
  • 2 oz. Fresh Bean Sprouts
  • 1 oz. Chopped (1") Green Onion
  • fish sauce to taste
  • 3 oz. Oyster Sauce
  • 3 Vinegar
  • 2 Tablespoons Sugar
  • 2 Tablespoons Preserved Turnip
  • 2 Tablespoons Crushed Peanuts
  • 1 Tablespoon Paprika
  • 2 Large Eggs
  • 1 Teaspoon Red Chili (if you like it HOT)
  • 1/2 Lemon

    Directions

Pre-soak the noodles for at least 30 minutes in room temperature water. They should be soft yet firm.Heat and season the wok. Add the Eggs. Add the Shrimp and grill for 90 seconds.  When the eggs are not quite finished, add the Noodles, Sugar, Peanuts, Turnips and Paprika. Stir Fry for approximately 45 seconds or until all ingredients are mixed together and the noodles are wilted. Add the Fish Sauce, Oyster Sauce and vinegar. Follow with the Bean Sprouts, Green Onions and Red Chili. Stir fry quickly ensuring everything in mixed together. If you like wet noodle dishes de glaze with 5 oz. water stock. If you like firmer dry noddles de glaze with only 2 oz. water stock.Place on Serving plate and garnish with more Bean Sprouts and a Lemon wedge.


How to make Red Chicken Curry Gaeng Daeng Gai

This authentic spicy coconut milk based red curry uses homemade red curry paste. Flavored with both fresh and dried spices, kaffir lime leaves and fresh sweet basil leaves it is a harmonious dish with chicken. Finish the cooking with the addition of Fish sauce to taste and serve with steamed jasmine rice.

Ingredients
  • 1 lb boneless chicken breast
  • 1 can bamboo shoots, sliced
  • 3 tbsp red curry paste
  • 2 cups coconut milk
  • 2 fresh red chili, sliced diagonally
  • 1/2 cup Thai sweet basil leaves (bai horapah), torn
  • 2 tbsp fish sauce (nam pla)
  • 1/4 tsp sea salt
  • 1 1/2 tsp palm sugar
  • Thai sweet basil leaves (bai horapah) for garnish

    Directions

Preparation:Wash the chicken, slice diagonally into 1/2 cm thick, 3cm wide and 3 cm long pieces. Thinly slice the bamboo shoots (if not already sliced).Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste, stir until red oil comes to the surface. Add the chicken and saute until it turns white and is cooked through.

Add the remaining coconut milk, follow with the bamboo shoots. Season with fish sauce, sugar, and salt and bring back to a boil. Sprinkle with kaffir lime leaves, chilies, and sweet basil leaves. Turn off the heat. Arrange on a serving dish and garnish with sweet basil leaves before serving.

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