Satdha, Plant Based Thai Kitchen Menu (Update 2025)
Welcome to Satdha, Plant Based Thai Kitchen—a vibrant dining destination located at 2218 Lincoln Blvd, Santa Monica. Specializing in vegan Thai cuisine, Satdha elevates plant-based dining to delightful new heights. The menu showcases thoughtfully crafted dishes such as the Kabocha Cream Soup with a fragrant coconut essence and a hint of ginger, and the iconic Tom Yum, bursting with hot and sour flavors.
Start your meal with tantalizing appetizers like the savory Grilled Oyster Mushroom marinated in coriander and paired with a refreshing Thai cilantro chimichurri. The Original Thai Spring Roll beautifully presents cinnamon-marinated tofu and shiitake mushrooms, drizzled with a luscious tamarind sauce. For salads, don’t miss the Green Papaya Salad; its vibrant flavors perfectly embody the essence of Thai cuisine.
At Satdha, each plate not only nourishes but also tells a story, inviting you to savor the rich tapestry of Thai flavors—all while promoting a compassionate and sustainable dining experience.
Appetizers
Original Thai Spring Roll
A soft delicate wrapper holds cinnamon/clove marinated tofu & shiitake mushroom along with yuba, cucumber, bean sprouts and carrot. Topped with a tamarind, preserved plum and sesame sauce. Garnished with scallions and sliced jalapeno
Endive Cups (Gf)
Endives filled with "cashew-tuna", coconut, ginger, lemongrass, peanuts, shallots, green onion, cilantro and Thai chili lime flavor
Jackfruit Pate' (Gf)
Served with Bitter Nut Crackers
Meang Kham (Gf)
Chard wrap with shredded coconut, cashew, shiitake bacon, lime zest, shallots, ginger, chili, flavored with herb tamarind chutney
Mung Bean Croquette
Mung bean and mushroom thai meetball with sweet toasted chili-cilantro sauce
Grilled Oyster Mushroom (Gf)
Marinated in Coriander root soy sauce with Thai cilantro chimichurri sauce
Todd Munn
Thai Un-fish cake, chickpeas, green beans, kefir lime leaves, curry paste, crispy basil with cucumber peanuts relish
Kabocha Cream Soup (Gf)
Coconut cream and squash base with a hint of ginger
Tom Kha (Gf)
Coconut, lemongrass base with cabbage, oyster mushrooms, tomato and cilantro
Tom Yum (Gf)
Hot and sour base with lemongrass, 3 types of mushrooms, tomato and cilantro
Soup
Salads
Green Papaya Salad (Gf)
Shredded green papaya, tomato, green beans, ground peanuts, chili and lime dressing
Snap Pea Thai Salad (Gf)
Thinly sliced snap peas, toasted coconut, ground peanuts, crispy shallots, baked tofu, flavored with chili tamarind coconut cream
Larb (Gf)
Minced tofu, mushrooms, shallots, toasted rice powder, green onions, mint and flavored with chili lime
Num Tok (Gf)
Grilled trumpet mushrooms, shallots, toasted rice powder, green onions, Thai basil and flavored with chili lime
Beet Dyed Noodles (Gf)
Rice vermicelli infused with beet juice, baked tofu, crispy shallots, garlic chives, bean sprouts, yuba and pickled radish, flavored with coconut, tamarind and fermented soy bean
Khao Soi
This seasonal special has been so popular that it has been added to the every day menu. Chef Gunn presents Khao Soi, a Northern Thai Turmeric Curry Ramen. A rich, creamy, comforting dish packed with flavors. In house, made from scratch, curry base has lots of fresh turmeric, lots of fresh ginger, lots of dried cardamom, grilled trumpet mushrooms, baked tempeh fingers, Chef’s choice veggies, pickled mustard greens, pickled red onions, lime, cilantro, scallions, bean sprouts, ramen noodles and topped with crispy noodles. These vegan ramen noodles are hard to find, Satdha has a limited supply, so don’t delay!
Pad Thai (Gfo)
Rice noodles, tofu, bean sprouts, garlic chives, peanuts and pickled carrot
Mung Bean Thread Pad Thai (Gfo)
Mung bean threads, tofu, bean sprouts, garlic chives, peanuts and pickled carrots
Kow Mun Kai (Gf)
Garlic shallot ginger flavored brown rice with griled king trumpet mushrooms, yuba and a chili flavored fermented black bean sauce, served with cucumbers, and a cup of spinach soup
Vermicelli With Mushroom Coconut Curry Sauce (Gf)
Rice Vermicelli, bean sprouts, green beans, carrots, sweet basil, pickled mustard greens, with a mushroom coconut curry sauce
Vermicelli With Mung Bean Coconut Curry Sauce (Gf)
Rice vermicell, steamed veggies, bean sprouts, ong choy, green beans, cabbage, crispy shallots with a mung bean peanuts coconut curry sauce
Green Curry Rice (Gf)
Jasmine brown rice with young bamboo shoots, green beans, green peppers, kefir lime leaves, Thai basil and baked tofu with green curry paste
Rice & Noodles
Entrees
Southern Thai Fried "Chicken"
Lion's mane mushroom marinated in the Southern Thai style (coriander root, garlic and white pepper), lightly battered, topped with crispy shallots and served with a house made sweet chili/garlic dipping sauce and a side of slightly spicy Thai cucumber slaw (contains peanuts)
Catfish Eggplant
Battered eggplant with red curry paste, bell peppers, young peppercorn and thai basil
Koa Kling (Gf)
Sator beans (stink beans) ground tofu, kefir lime leaves with an authentic tumeric curry paste. SPICEY
Prik King (Gfo)
Green beans, tofu, red curry paste, bell peppers, kefir lime leaves and Thai basil
Shallot Tempeh
Garlic and coriander root marinated tempeh with broccoli, topped with crispy shallots. Pickled red onions
Mussaman Curry (Gfo)
Peanut flavored Thai curry with fried tofu, potatoes, onions, carrots, roasted peanut served with cucmber relish
Green Curry (Gf)
Chick peas, bamboo shoots, Thai eggplant, bell pepper, green beans, Thai basil in a green curry sauce
Yellow Curry (Gfo)
Fried tofu, carrots, potatoes, onions in a yellow curry sauce
Baby Bok Choy (Gf)
Sautee'd with garlic and chili
Chinese Broccoli (Gf)
Sautee'd with garlic and chili
Rainbow Chard (Gf)
with orange mustard sauce and golden raisins
Ong Choy (Gf)
Water spinach, garlic, chili, fermented black bean sauce
Brussel Sprouts (Gf)
Sautee'd with garlic and chili and shiitake bacon