stanford Express menu
*Indicates house specialty.
3 Rice flour turnover filled with potatoes, red onions, peas, carrots and a blend of ten unique spices served with special house sauce.
RUBY CHICKEN EGG ROLL
Egg roll filled with chicken, Asian noodles, cabbage, jalapeno, carrots, garlic and homemade sauce.
RUBY VEGGIE ROLL
Egg roll filled with cabbage, onion, mushroom and carrots.
TEA LEAF SALAD
Popular traditional treat unique to Burma. A mix of Burmese tea leaves, fried garlic, peanuts, sesame seeds, sunflower seeds, lettuce, tomato, jalapeno peppers and dried shrimp. This special salad will awaken your taste buds. (Vegetarian option available)
BURMESE CHICKEN SALAD
Bite sized fried chicken with sliced red onions, fried onions, roasted bean powder, fried garlic, wonton chips, sesame seed and cilantro. Tamarind dressing with red crushed chili seasoned to taste.
Shredded fresh green mangoes served with fried onions, fried garlic, cabbage, red onions, yellow bean powder, cucumber and dried shrimp.
all entrees served with jasmine rice. may substitute for brown rice, coconut rice, or burmese rice for additional charge.
BASIL CHILI CHICKEN
Strips of chicken tossed with dried chili flakes, fresh chili, and onions, finished with basil.
Marinated chicken breast stir fried w/ paprika, masala, tamarind, green chilies, mint leaves, tomatoes, onions & cilantro.
Chicken breast tossed in wok with basil, onions and mango puree. Served with fresh mango on the side.
Strips of chicken lightly fried in a sweet and tangy sauce; topped with a sprinkle of sesame seeds.
RANGOON CHICKEN CURRY*
Red chicken curry cooked with yellow beans.
Crispy chicken breast deep fried and tossed in wok with garlic, ginger and chili sauce.
Tender wok fried chicken with garlic and house sauce.
BASIL CHILI BEEF*
Strips of beef tossed with dried chili flakes, fresh chili and onions; finished with basil.
BEEF AND BROCCOLI
Finely sliced beef tossed with broccoli, ginger, garlic, and homemade sauce.
Lightly fried shrimp wok tossed with a creamy sweet sauce; topped with toasted walnuts and sesame seeds.
Vegetables and Tofu
EGGPLANT AND GARLIC*
Sauteed eggplant with garlic and scallions in a sweet chili sauce.
Wok fried tofu, string beans, bell peppers and basil in a lightly fiery Rangoon sauce.
Tofu tossed in wok with basil, onions and mango puree. Served with fresh mango on the side.
MIXED VEGETABLE CURRY*
Tomatoes, okra, eggplant, yellow beans, carrots, potatoes, cabbage, lentils and tofu come together in harmony.
Noodles and more
BURMESE PAD THAI*
Rice noodles mixed with tofu, fresh red bell peppers, onions, pea leaves, cabbage, peanuts, and scrambled egg.
Served with fries.
Basmati rice prepared with cardamom, cinnamon, raisins, cashews and light butter.