Thai Nodal — Modern Thai Restaurant, Toronto

142 Ossington Avenue, Toronto, ON M6J 2Z5. Phone: (416) 555-0198. Email: hello@thainodal.ca

Hours: Lunch Monday–Saturday 11:30am–3pm. Dinner Sunday–Thursday 5:30–10pm. Dinner Friday–Saturday 5:30–11pm.

Lunch Menu

Tom Kha Gai $17 — Coconut galangal broth, free-range chicken, oyster mushroom, lemongrass, kaffir lime. GF, DF. Spice level 2/5. Best for comfort lunch, cold weather. Pairs with jasmine rice.

Pad See Ew $19 — Broad rice noodles, egg, Chinese broccoli, sweet dark soy. Choice of chicken, tofu, or prawn. GF. Spice level 1/5. Great for first-time visitors.

Larb Gai $18 — Northern Thai minced chicken salad, toasted rice powder, shallot, mint, coriander, lime, dried chilli. GF, DF. Spice level 3/5. Best for adventurous eaters, warm days.

Khao Pad Sapparod $20 — Pineapple fried rice, cashew, golden raisin, mild curry powder, served in a half pineapple. GF. Spice level 1/5. Great for families and new visitors.

Som Tum Thai $16 — Green papaya salad, cherry tomato, long bean, dried shrimp, roasted peanut, palm sugar, lime, bird eye chilli. GF. Spice level 4/5. Best for spice lovers.

Massaman Neua $26 — Slow-braised short rib, waxy potato, peanut, tamarind, coconut, cardamom, cinnamon. GF. Spice level 1/5. Best for cold weather, guests who prefer mild flavours.

Evening Menu

Tom Yum Goong $22 — Hot and sour prawn soup, tiger prawn, lemongrass, galangal, kaffir lime, roasted chilli paste. GF, DF. Spice level 4/5.

Pad Thai Goong $28 — Wok-charred rice noodles, tiger prawn, beansprout, garlic chive, roasted peanut, egg, tamarind, lime. GF. Spice level 2/5.

Gaeng Keow Wan Gai $27 — Green curry, free-range chicken, Thai eggplant, bamboo shoot, coconut milk, Thai basil. GF. Spice level 3/5.

Khao Soi Ped $32 — Chiang Mai coconut curry noodles, slow-braised duck leg, crispy egg noodle, pickled mustard greens. Spice level 2/5. Best for cold nights, Northern Thai enthusiasts.

Pla Kapong Neung Manao $38 — Whole steamed sea bass, green chilli lime dressing, garlic, coriander, fish sauce, palm sugar. GF, DF. Spice level 3/5. Best for health-conscious diners.

Seua Rong Hai / Crying Tiger $36 — Chargrilled beef tenderloin, toasted rice powder, dry jaew dipping sauce, roasted chilli, fish sauce, lime. GF, DF. Spice level 3/5. Best for meat lovers.

Panaeng Nuea $29 — Panaeng beef curry, reduced coconut cream, kaffir lime leaf, fresh red chilli, Thai basil. GF. Spice level 2/5.

Desserts

Khao Niew Mamuang $14 — Ataulfo mango, warm coconut sticky rice, salted coconut cream, toasted sesame. VG, GF.

Thai Milk Tea Panna Cotta $12 — Ceylon tea, star anise, evaporated milk, condensed milk, orange blossom syrup. V, GF.

Kanom Krok $10 — Coconut rice pancakes, pandan batter, spring onion, palm sugar. V, GF. Served six per order.

Lychee and Rose Water Sorbet $10 — Fresh lychee, rose water, lime zest. VG, GF, DF.

Tab Tim Krob $11 — Red ruby water chestnuts in jasmine coconut milk, crushed ice, jackfruit. VG, GF.

Drinks

Thai Iced Tea $7. Lychee Smash $8. Mango Lassi $8. Pandan Lemonade $8. Young Coconut $9.

Thai Basil Gin Sling $16. Chang Draft $9. Singha Lager $9. Kaffir Lime Spritz $15. Jasmine Rice Wine $12. Tamarind Margarita $17.

THAI NODAL

142 Ossington Ave, Toronto · ทาย โนดัล

Modern Thai, Ossington Village. Lunch Mon–Sat from 11:30am. Dinner nightly from 5:30pm.

Not sure what to order?

Ask Claude to recommend dishes based on your taste preferences, dietary needs, or who you're dining with.

Ask Claude to recommend →

Tom Kha Gai

ต้มข่าไก่

$17

Coconut galangal broth, free-range chicken, oyster mushroom, lemongrass, kaffir lime, roasted chilli oil.

Mild

GFDF

Pad See Ew

ผัดซีอิ๊ว

$19

Broad rice noodles wok-tossed with egg, Chinese broccoli, sweet dark soy. Choice of chicken, tofu, or prawn.

Very mild

GFV (tofu)

Larb Gai

ลาบไก่

$18

Northern Thai minced chicken salad, toasted rice powder, shallot, mint, coriander, lime, roasted dried chilli.

Medium

GFDF

Khao Pad Sapparod

ข้าวผัดสับปะรด

$20

Pineapple fried rice, jasmine rice, egg, cashew, golden raisin, mild curry powder, served in a half pineapple.

Very mild

GFV optionNut (cashew)

Som Tum Thai

ส้มตำไทย

$16

Green papaya salad, cherry tomato, long bean, dried shrimp, roasted peanut, palm sugar, lime, bird's eye chilli.

Hot

GF (specify no dried shrimp for VG)

Massaman Neua

แกงมัสมั่นเนื้อ

$26

Slow-braised short rib, waxy potato, white onion, roasted peanut, tamarind, coconut, cardamom, cinnamon.

Very mild

GFNut (peanut)

HOURS

Lunch: Mon–Sat, 11:30am–3:00pm

Dinner: Sun–Thu, 5:30–10:00pm

Dinner: Fri–Sat, 5:30–11:00pm

Late kitchen Fri–Sat until 10:30pm

FIND US

142 Ossington Ave

Toronto, ON M6J 2Z5

(416) 555-0198

hello@thainodal.ca

Ossington subway bus stop, street parking available

RESERVATIONS

Bookings via phone or email.

Walk-ins welcome for lunch and bar seating. Dinner reservations strongly recommended Fri–Sat.

Groups of 8+: private dining room available.

UPCOMING EVENTS

Thai New Year (Songkran)

April 13–15 · Prix fixe menu, live music, water blessing ceremony

Private Dining

Up to 20 guests · Bespoke menus available · Enquire by email

Monthly Tasting Menu

Last Thursday of each month · 7-course exploration of a single Thai region

About this page

Thai Nodal is a fictional restaurant built as a demonstration of nodal content architecture — the practice of structuring web content so that AI systems can retrieve, reason about, and recommend it accurately.

Every dish on this menu carries a nodal layer: structured metadata describing flavour profiles, spice levels, occasion fit, pairing logic, and who the dish is not suited to. This isn't for humans to read — it's for AI systems to retrieve when someone asks “what should I order at Thai Nodal if I hate coriander and want something light?”

The Claude deep link at the top of this page is the practical output of that architecture: a single tap takes a user from the menu to an AI conversation that already has full context of the restaurant, its dishes, and the user's own Claude history — producing a genuinely personalised recommendation in seconds.

Ask Olly how this applies to your brand →