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  • Writer's pictureAllison van Tilborgh

Orchid Thai Lake Mary & Winter Park (Vegan Guide)

“The discovery of a new dish does more for human happiness than the discovery of a star.”

- Jean Anthelme Brillant-Savarin (quote on Orchid Thai menu)

Orchid Thai has been a regular destination for my family ever since my dad tried Pad Thai for the first time on a trip to Poland (but that's another story). Before going vegan, I was a big fan of their curry. Luckily, after going vegan I discovered that this dish, and many others from Orchid Thai, are fully vegan or vegan-upon-request! Chef Sue's daughter is vegan so they have always kept vegans in mind when designing the menu. Read below for our guide to eating vegan at Orchid Thai in Lake Mary and Winter Park!

SMALL PLATES Thai Summer Rolls (order with tofu, no shrimp) [TSV Pick!]

romaine, carrots, thai basil, hand rolled in rice vermicelli served with hoisin sauce and topped with crushed peanuts

Crispy Orchid Spring Rolls (order vegetable version)

seasoned cabbage, carrot, mushrooms, and glass noodles wrapped in a cripsy wonton skin with plum sauce

TO SHARE Mieng Kum, Traditional Thai Leaf Snack (order without dried shrimp, add tofu)

exotic and bursting with flavor and texture, roasted peanuts, toasted coconut flakes, and tamarind pulp, lime, fresh ginger, and red onions


Orchid Salad

chopped romaine, purple cabbage, carrots, and cashews served with our house peanut dressing

Green Papaya Salad (Som Tum)

the salad of Thailand, shredded green papaya, tomato, snake beans, carrot, ground peanuts, and spiced lime dressing


Yellow Curry (with tofu or veggies)

mellow and sweet notes of coriander, turmeric, cumin with potatoes, onions, carrots, and bell peppers tempered with coconut milk

Massaman Curry (with tofu or veggies)

a sweeter curry with roasted peanuts, hints of cinnamon and star anise, potatoes, onions, bell peppers tempered in coconut cream

Red Curry (with tofu or veggies)

a blend of dried red chili peppers, galangal, garlic, and sweet basil leaves with bamboo shoots, zucchini, carrots, and bell peppers tempered with coconut milk

Green Curry (with tofu or veggies)

kaffir lime leaves, lemongrass, and thai basil leaves with bell peppers, bamboo shoots, zucchini, carrots tempered with coconut milk

Panang Curry (with tofu or veggies)

a bold, rich curry with nutty aromas in citrus and lemongrass, with snow peas, baby corn, bell peppers, kaffir lime leaves, and mushrooms


Pad Thai (request no egg)

stir-fried rice noodles, scallion, tamarind, topped with bean sprouts, green onion, carrots served with grounded peanuts and a wedge of lime

Pad Woonsen (request no egg)

glass-noodles stir-fried in garlic soy with onions, peppers, snow peas, celery, and baby corn

Thai Basil Fried Rice (request no egg)

fragrant thai jasmine rice wok stir-fried with fresh thai basil, eggs, onions, carrot, bell peppers

Pineapple Fried Rice (request no egg) [TSV Pick!]

fragrant thai jasmine rice wok stir-fried with fresh thai basil, eggs, onions, carrot, bell peppers (in-person special only)

Sauteed Vegetables

seasonal vegetables sauteed in our garlic soy sauce served with a side of jasmine rice


Mango Sticky Rice

Sue's Homemade Coconut Ice Cream with Jackfruit (occasional)

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