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$15 for $30 Worth of Thai Food and Drinks at Thai Place Restaurant

Thai Place Restaurant
4.7

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Chefs at Zagat-rated restaurant stir fresh ingredients into classic Thai dishes such as pad thai and spicy basil stir-fry

Thai cuisine is intense and complicated, like the reasons your uncle is staying with us for a while. Make room for this Groupon.

$15 for $30 Worth of Thai Food and Drinks

Shrimp, pork, Thai basil, and jalapeños tuck into spring-roll skins to make golden shrimp wraps ($8.95), and Pad Thai comprises a traditional mix of stir-fried rice noodles, bean sprouts, and roasted peanuts ($13.95+). Among stir-fry dishes ($13.95+), the spicy basil stands out for its traditional cooking method. See the full menu.

Thai Place Restaurant

Featured on Food Network’s Heat Seekers for its fiery Pad Thai chicken, Zagat-rated Thai Place Restaurant has been bathing traditional family recipes in spices ranging from mild to sweltering hot for more than two decades. A kaleidoscope of succulent seafood such as squid, scallops, and catfish spangle fried-rice and stir-fried dishes as ribbons of rice noodles interlace with traditional Napa cabbage, Chinese broccoli, and bok choy. Coconut-milk-infused curries come in red, yellow, and green varieties like a traffic light on a spice trade route, suffusing ample slices of chicken, beef, or tofu.

Need To Know Info

Promotional value expires Jan 9, 2013. Amount paid never expires. Limit 3 per person, may buy 1 additional as a gift. Limit 1 per table, 2 per tables of 4 or more. Reservation recommended. Dine-in only. Must use promotional value in 1 visit. Not valid with daily specials, happy hour, wine specials or split checks. Valid only at listed location. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services. Learn about Strike-Through Pricing and Savings

About Thai Place Restaurant

Featured on Food Network’s Heat Seekers for its fiery pad thai chicken, Zagat-rated Thai Place Restaurant has been bathing traditional family recipes in spices ranging from mild to sweltering hot for more than two decades. A kaleidoscope of succulent seafood such as squid, scallops, and catfish spangle fried-rice and stir-fried dishes as ribbons of rice noodles interlace with traditional napa cabbage, chinese broccoli, and bok choy. Coconut-milk-infused curries come in red, yellow, and green varieties like a traffic light on a spice trade route, suffusing ample slices of chicken, beef, or tofu.

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