Spirit House Echo Park

Crispy fried wings tossed in our signature fish sauce glaze. Deeply savory, perfectly sticky, and hard to eat quietly.

Crinkle-cut fries blanketed in rich panang curry.

Grilled free-range chicken skewers steeped in Thai spices. Served with creamy peanut sauce and a cucumber salad.

Fresh rice paper wraps rolled with crisp lettuce, carrots, herbs, and soft rice noodles. Your choice of tofu or shrimp. Served with peanut sauce.

Plump shrimp wrapped in thin wonton skins and fried until golden. Paired with shrimp chips and sweet chili sauce.

Pork strips marinated in garlic, white pepper, and dark soy, then fried until chewy and crisp-edged. Comes with a spicy dipping sauce.

Golden, crunchy rolls filled with seasoned veggies, mushrooms, and glass noodles. Served warm with sweet chili sauce.

Organic tofu, lightly seasoned and fried until golden. Served with sweet chili sauce.

Flaky roti made for tearing and dipping in spicy green curry.

Grilled skirt steak, sliced and served with sticky rice, papaya salad, and spicy jeaw sauce.

Boneless chicken thighs marinated overnight in Thai herbs and spices, grilled. Served with sticky rice and papaya salad.

Northern Thai curry broth poured over egg noodles with shallots, chili oil, pickled mustard greens, and red onion.

Rice noodles stir-fried with tamarind sauce, egg, carrots, bean sprouts, and Japanese chives. Topped with crushed peanuts and lime.

Wide rice noodles stir-fried with egg and Chinese broccoli in a slightly sweet, savory dark soy sauce.

Flat rice noodles stir-fried with Thai holy basil, jalapeños, and Fresno chilis in a spicy dark soy sauce.

Glass noodles stir-fried with green onions, tomatoes, mushrooms, and egg in a light soy sauce.

Jasmine rice stir-fried with egg, tomatoes, and onions. Served with cucumber slices and lime.

Jasmine rice stir-fried with egg, pineapple, cashews, tomatoes, onions, and raisins in a turmeric curry paste.

A spicy stir-fry of your choice of protein with Thai holy basil, jalapeños, Fresno chilis, and soy sauce.

Seasonal vegetables stir-fried in savory dark soy sauce.

A spicy, sour broth with crimini mushrooms, tomatoes, onions, lemongrass, and lime leaves.

Coconut milk soup with crimini mushrooms, tomatoes, onions, lemongrass, lime leaves, and galanga root.

Rice noodles in spicy, sour broth with pork three ways: ground, sliced, and pork balls. Topped with bean sprouts, cilantro, peanuts, scallions, and a hard-boiled egg.

House-made vegetable broth with rice noodles and seasonal vegetables, bean sprouts, cilantro, and scallions.

Thin rice noodles, sliced beef, and beef balls in a deep, spiced broth with bean sprouts, Chinese broccoli, and sweet basil.

Yellow curry paste simmered with coconut milk, potatoes, and seasonal vegetables. Topped with crispy shallots, served with jasmine rice.

Spicy green curry with Thai eggplant, holy basil, and seasonal vegetables in coconut. Served with jasmine rice.

Creamy panang curry with green beans, bell peppers, and kaffir lime leaves, finished with coconut cream. Served with jasmine rice.

Shredded green papaya with Thai chilis, garlic, lime juice, fish sauce, carrots, tomatoes, long beans, crushed peanuts and cabbage.

Ground chicken, pork, or tofu tossed with tamarind, lime, fish sauce, toasted rice powder, red onion, Thai chilis, and cilantro. Served with cabbage.

Seasonal ripe mango served with sweet coconut sticky rice.

Crispy fried banana pastry served warm with sweet coconut sauce.