This one of a kind dish at Kung Fu Plaza, is carefully cooked in what we coined as "The Mongolian Bond" A Special combination of cooking methods, along with our rich homemade thick Mongolian sauce which includes rich red Chili paste, fresh grounded garlic, in addition we use fresh onions, green bell peppers, slices of fresh carrots, all stir-fried on a blazing hot, Extra large stationary Wok reaching upwards of 500°F bonding the cooking wine, the raw fresh peeled Jumob Shrimps, with all the ingredients, that is carefully reduced, and finally served sprinkled with Crispy Egg Noodles. Served with a small cup of gourmet Steamed premium Jasmine Rice.
|Description||At Kung Fu Thai & Chinese Restaurant we only use the freshest and finest ingredients to cook all our authentic dishes, and soup. That is why we use the very small fresh Thai chili pepper as part of the ingredients, to which, it warrants a little warning to our diners, since the smaller the pepper the hotter or the bigger the kick in terms of spiciness, is the norm, we offer this simple advice. If you are used to a medium spice at other restaurants, you might want to tone it down just a little here, since we go by the Thai Spicy levels, so just go with mild, if you’re used to a medium spice elsewhere. Also, if you're used to a Hot or level 7 out of 10, we suggest you order your dish(es) here at a level 5 or medium, so on and so forth. Should you not specify what spice level you prefer, the Chef automatically makes the dish medium spicy or a level 5, since this is where most spice inspired diners are comfortable with.|