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705 Town Blvd, Ste Q330 Brookhaven, GA 30319 678 973 2665, 678 973 2722 Fax 678 973 2847

Dinner

S T A R T E R

CRISPY VEGGIE ROLLS (4) 6
Four fried rolls stuffed with glass noodles, carrots, taro, and cabbage. Served with sweet and sour sauce.
THAI FRESH ROLLS 6
Two non-fried rolls stuffed with shrimp, BBQ pork, green leaf lettuce, noodles, bean sprouts and fresh basil. Served with tamarind sauce and ground peanuts.
PAPAYA SALAD  7
Freshly mixed green papaya, green apples, carrots, cherry tomatoes, lime juice and fish sauce topped with ground peanuts and served on a bed of cabbage.
LARB CHICKEN  8
Minced chicken marinated in mint, red onion, scallion, dried chili, roasted rice powder, fish sauce and lime juice. Served on a bed of cabbage.
NUA NAM TOK  9
Our flame-grilled beef marinated in mint, red onion, scallion, dried chili, roasted rice powder, fish sauce and lime juice. Served on a bed of cabbage.
FRIED WINGS  8
Fried chicken wings marinated with salt, white pepper, sugar, and mixed with sweet chili sauce.
CRISPY CALAMARI 9
Calamari fried light and crisp, served with Bua’s sweet & spicy chili sauce.
THAI SKEW (6) 9
Chicken marinated in an authentic recipe, brushed with coconut cream and served with peanut dipping sauce and cucumber salad.
LOTUS IN STEAM (6) 8
Steamed pork and shrimp dumplings served with a soy vinaigrette and garlic oil dipping sauce.
VEGGIE TEMPURA APPETIZER 7
Tempura-fried broccoli, taro, onion & sweet potatoes, served with sweet chili sauce and topped with ground peanuts.
VEGGIE GYOZA (6) 6
Pan-fried vegetable and edamame dumplings served with a soy vinaigrette and garlic oil dipping sauce.

S A L A D

BUA SALAD 7
Mixed fresh vegetables, tomatoes and apples served with your choice of ginger or homemade creamy dressing.

S O U P

TOM YUM SOUP 
4 (chicken) 5 (shrimp)
Thai style hot & sour soup with mushrooms, lemongrass, cilantro, chili and lime juice.
TOM KHA SOUP  
4 (chicken) 5 (shrimp)
Authentic coconut soup with galangal, mushrooms, kaffir lime leaves, cilantro and lime juice.

E N T R É E

M E A T & P O U L T R Y
KRAPEAW KAI  13
Ground chicken stir-fried with string beans, red bell pepper, hot pepper and fresh basil.
MAMOUNG HIMMAPARN  13
Marinated chicken battered & deep-fried to perfection, red bell pepper, jumbo onion and green onion, served with sweet chili sauce topped with cashew nuts and dried chili.
GINGERINE
13 (chicken) 14 (pork/beef) 16 (shrimp)
Your choice of meat, stir-fried with fresh ginger, celery, scallion, onion, red bell pepper and shiitake mushrooms.
SPICY GARLIC 
13 (chicken) 14 (pork/beef) 16 (shrimp)
Your choice of meat, sautéed in our spicy garlic sauce, accompanied with sautéed mixed vegetables.
PANANG 
13 (chicken) 14 (pork/beef) 16 (shrimp)
Kaffir lime-infused red curry, coconut milk, basil, red bell pepper and hot pepper.
MASSAMAN 
13 (chicken) 14 (pork/beef) 16 (shrimp)
Our sweet & mildly spicy Massaman curry, coconut milk, onion, avocado, potatoes and cashew nuts.
PIK KING  
14 (chicken/pork) 15 (beef) 17 (shrimp)
Your choice of meat, sautéed with string beans, red bell pepper, shredded kaffir lime leaves, chili and basil in a traditional Pik King sauce.
RUBY TOWN 
13 (chicken) 14 (pork/beef) 16 (shrimp)
Red curry, coconut milk with bamboo shoots, pineapple, cherry tomatoes, red bell pepper, green peas, hot pepper and basil.

E N T R É E

M E A T & P O U L T R Y
EMERALD TOWN
13 (chicken) 14 (pork/beef) 16 (shrimp)
Green curry, coconut milk with bamboo shoots, green peas, hot pepper, red bell pepper and basil.
BEEF LOVER 14
Tender beef stir-fried with red bell pepper, onion, carrots, shiitake mushrooms, green onion, and hot pepper.
GRILLED DUCK CURRY 18
Grilled duck breast and leg with pineapple, lychee, green peas, bamboo shoots, cherry tomatoes, bell pepper, long hot pepper and basil in our famous red curry sauce with coconut milk.
RACK OF LAMB 22
Herb rubbed and charcoal grilled rack of lamb served with broccoli, carrots, mushrooms, baby corn, onion and red bell pepper, stir-fried with black pepper sauce.
V E G G I E L O V E R S
BUA ON GREEN 12
Fried tofu stir-fried with Chinese broccoli, garlic and oyster sauce.
BASIL EGGPLANT 12
Tender eggplant sautéed with red bell pepper, long hot pepper and fried tofu in a spicy basil sauce.
GARDEN AT TOWN BLVD 12
Fried tofu, broccoli, baby corn, string beans, carrots and red bell pepper, stir-fried in brown sauce.
CHILI TOFU 13
Fried tofu sautéed with broccoli, asparagus, carrots, onion, baby corn, basil, pepper, and mushrooms in a roasted chili sauce.
F R O M T H E S E A
SOFT SHELL CRAB  18
Large, fried soft shell crab served with stir-fried yellow curry, eggs, celery, onion, green onion, red bell pepper, hot pepper and chili sauce.
FISH WITH THREE FLAVORS 18
Sautéed chili, tamarind sauce with jumbo onion, red bell pepper, and hot pepper served on deep-fried golden pomfret.
FRUITY FRIED FISH 18
Deep-fried golden pomfret served with Thai style mixed fruit salad and cashew nuts.
SALMON IN RED 18
Salmon with Chu-Chee sauce, coconut milk with broccoli, carrots, mushrooms, eggplant, red bell pepper, hot pepper and basil.
FISHERMAN’S MADNESS 18
Shrimp and scallops sautéed with chili sauce, asparagus, broccoli, onion, carrots, red bell pepper, mushrooms, hot pepper and basil.
GOLDEN SHORE 18
Scallops with yellow curry sauce, coconut milk, sweet potatoes, red bell pepper, jumbo onion, hot pepper, and sprinkled with crispy red onion.
R I C E D I S H E S
BUA FRIED RICE
12 (chicken) 13 (beef or pork)
15 (shrimp) 16 (Combination)
Choice of chicken, beef, pork, or shrimp, stir-fried with eggs, carrots, green peas, white onion and green onion.
BASIL FRIED RICE
12 (chicken) 13 (beef or pork)
15 (shrimp) 16 (Combination)
Choice of chicken, beef, pork or shrimp stir-fried with red bell pepper, fresh basil and hot pepper.
SIDES & EXTRAS
JASMINE RICE 1.5
BROWN RICE 2
GARLIC RICE 3
HOT SAUCE 0.5
PEANUT SAUCE 1
(Any extra ingredients, sauces, or side dishes, price starts from 0.50 & up. Please ask your server for details)
A L L A B O U T N O O D L E S
PAD THAI (CHICKEN & SHRIMP) 13
Rice noodles stir-fried with shrimp, chicken, eggs, bean sprouts, green onion, side of fresh sprouts and ground peanuts.
PAD SEE EW
12 (chicken) 13 (beef or pork)
15 (shrimp) 16 (Combination)
Flat rice noodles stir-fried with Chinese broccoli, baby corn, carrots, shiitake mushrooms and eggs.
SEAFOOD NOODLE 17
Rice noodles stir-fried with shrimp, scallops, calamari, eggs, bean sprouts, and green onion, served with a side of fresh bean sprouts and ground peanuts.
DRUNKEN NOODLE
12 (chicken) 13 (beef or pork)
15 (shrimp) 16 (Combination)
Flat rice noodles stir-fried with string beans, baby corn, carrots, mushrooms, young pepper seeds, basil and hot pepper.


MENU KEY

GLUTEN FRIENDLY
CONTAINS SHELLFISH
MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS

SPICINESS SCALE

MILD
MEDIUM
HOT
THAI HOT

PLEASE ASK YOUR SERVER FOR OUR SUSHI AND SPECIAL MENUS

WARNING
Consuming raw seafood may cause severe illness and even death in a person who has liver disease, cancer or other chronic illnesses that weaken the immune system. If you consume raw or undercooked meats, poultry, seafood, shellfish or eggs and become ill, you should seek immediate medical attention. If you are unsure if you are at risk, consult your physician. (**) These items may be served raw or undercooked, or contain (may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

RESERVATION AND SEATING POLICIES
BUA Thai+Sushi is a reservation-driven restaurant. We do welcome walk in guests and will accommodate as many as possible. Reservations are accepted by phone and a limited number through OpenTable.com. Please clearly state name, number of guests in party, date requested and telephone number.

LARGE PARTY POLICY
Large party reservations (10 or more) are difficult to accommodate given the size of the restaurant; however, we will take as many as possible. A large party reservation during service hours will require a credit card to reserve, and must be confirmed the day of the reservation. Our ability to increase the number of diners in a party is very limited. Please assume that if your reservation is at 8pm or earlier, we have booked a table to follow on. A minimum charge of $20.00 (Tax & Tip are excluded) will be required per customer for large parties (10 or more) on weekends and special days.

RESERVATION TIMING POLICY
Parties that are late for their reservation time are given ten minutes before we call the phone number that we have to ascertain arrival status. Given the limited seating of the restaurant, fifteen minutes late with no contact will void your reservation. We only seat complete parties (no waiting at the table). Please understand, this is solely due to the size and seating capacity of the restaurant. If you are late, we urge you to contact us so we can make our best effort to accommodate you and your party. Also, due to our limited space and demand, a “No call” and or “No show” will result in a $20 per person
charge.

SERVICE CHARGES AND OTHER POLICIES
– Separate checks can be accommodated; however, we limit them to five (5) which means we do not take more than 5 payment transactions for
each party.
– All parties of five or more will have a service charge of 18% added to the pre-tax total, but 21% Gratuity will be added to parties of five or more with
separate checks or payments.
– A minimum charge of $8.00 (Tax & Tips are excluded) is required on credit card payments.
– There will be a fee of $2 setting or sharing fee per guest
– We will have time limits on weekends and special days.
– Our hand-crafted cocktails take a minimum of three minutes each to prepare. Your patience is appreciated.
– Guests are allowed to bring in their own wine with the exception of any wines we may have on our list. There is a corkage fee of $25.00 per bottle. Unfinished wine may be taken with you but the cork must be fully compressed in a bag and the bottle must be taped to prevent consuming prior to your destination.
– We reserve the right to refuse service to anyone at our discretion.
– Guests with food allergies should inform their server prior to ordering.
– Please discuss your food allergies with the server so the chef can adjust your meal if possible.