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Mousse of peking duck served with bao toast and Indian roll.
Avocado, beet root puree, apple smoke and mango.
Puree of Japanese eggplant, garlic and white miso served with grilled bao bread and house made pickle.
Cauliflower tempura battered in garbanzo bean flour served with a saki raisin, and pickled ginger hummus.
Confit beef cheeks with green papaya and peanuts, served with a green herb sauce.
House-made pot stickers. Your choice of chicken or Thai sausage and shrimp. Served with house pickles and dipping sauce.
Spicy, umami bomb, chicken or vegetable relish served with assorted lettuce, seasonal vegetables, crispy Idaho Trout and cilantro.
Light and crispy rolls filled with mushroom and cabbage, served with vermicelli noodles, roasted peanuts and sweet lime dressing.
Tempura breaded Green Beans with Green Mango Salad.
All-natural chicken wings fried and tossed with Vietnamese fish sauce and garlic. Served with house made pickled vegetables.
All-natural chicken wings fried and finished in Kao Soi curry, served with house made Chili jam, pickles, crispy noodle garnish.
One of the most famous Thai dishes, house made lobster stock served with shrimp, lemongrass, kaffir lime leaves, fish sauce, Thai chilies and fresh beech mushrooms.
House made from scratch, naturally-raised chicken, coconut milk, lemongrass, kaffir lime leaves, galangal, Thai chili and fresh beech mushrooms, finished with chili oil.
House made dashi seasoned with white miso, garnished with diced tofu, seaweed, scallions, and Shiitake mushrooms.
Ground naturally raised chicken mixed with chili-mine dressing with toasted rice powder, cilantro, mint and red and green onions. Served with a side of sticky rice. Dressing on the side.
St. Helens Teres Major Sirloin Beef, grilled and sliced, served on a bed of butter lettuce with chili-lime dressing, cilantro, mint, green onions and toasted rice powder. Served with a side of sticky rice.
Made to order in Mortar and Pestle, a colorful mixture of green papaya, heirloom tomato, green beans mixed with peanuts, fish sauce, fresh lime juice, dried shrimp, palm sugar and Thai chili. Served with a side of sticky rice.
California roll, nigiri tuna, nigiri salmon, nigri ebi and chicken or beef teriyaki. Served with steamed jasmine rice or brown rice and a seaweed salad.
Spring roll, Thai basil, pad Thai chicken. Served with steamed jasmine rice or brown rice and seasonal fruit.
Cashew chicken, pad se-ew and a summer roll. Served with steamed jasmine rice or brown rice and seasonal fruit.
Green curry chicken, gyoza and drunken noodles and served with steamed jasmine rice or brown rice and seasonal fruit.
Garlic fried rice, 3-flavors veggie chicken, yellow curry tofu and spring roll. Served with seasonal fruit.
Panko crusted tofu served on a roasted red pepper and vegetable ragu with a Thai slaw and steamed rice.
Japanese eggplant wok cooked with garlic, red chili, ginger and veggies served with steamed rice.
Authentic stir-fry with verisoy, peanuts, dried chilies, red and green bell peppers, white and green onions, carrots, zucchini, and baby corn in a spicy soy and Shaoxing wine-based sauce.
Stir-fried jasmine rice with chicken, shrimp, cashew nuts, raisins, fresh mixed veggies and egg, beautifully served in an actual pineapple shell.
A traditional spicy fried rice with Thai basil, onions, bamboo shoots and bell peppers.
A blend of chili paste and palm sugar with onions, tomatoes and bell peppers present a fried rice that is balanced and full of flavor.
Flavor abounds with Thai basil, green Thai eggplants, bell peppers and green beans in a green curry paste.
A beautiful and bright dish of natural-raised chicken stir-fried with cashews, bell peppers, green onions, carrots, and baby corn in a mild chili paste.
Half of a duck marinated overnight in honey and soy sauce, then slow-roasted until fall-apart tender. Served with bok choy and gai lan.
A classic and delicious Thai street food, your choice of meat is stir-fried with Thai basil leaves, green and red bell peppers, white onions, green beans, mushrooms, and bamboo shoots in a savory sauce.
This dish dates back to the time of King Rama 5, about 140 years ago. House made peanut satay sauce simmered with your choice of meat, vegetable or tofu served with wok-fried spinach and broccoli.
Wok-fried in a red curry reduction, your choice of meat, vegetables or tofu with green beans, bell peppers and carrots and then finished with a splash of coconut milk.
Slow-braised until the meat is falling off the bone, this dish is a nod to the Indian influence in Thai cuisine. You?ll find that the Mussaman curry and the lamb pair perfectly together.
Marinated, naturally-raised St. Helens Teres Major Sirloin Beef, sliced thin and stir-fried with green bell peppers, broccoli, carrots and mushrooms and tossed with fried onions.
Half a Vogel Farms chicken, marinated in Thai seasonings, and char-grilled to order. Served with papaya salad, sticky rice, house made kai-yang sauce and sweet chili sauce.
12 pieces. Chef's choice.
12 pieces. Chef's choice.
Flying Fish Egg (3 color)
Spring mix, cucumbers, avocados, red bell peppers, radish, sprouts and carrots with a shiso pesto and coconut ginger glaze.
Asparagus, portobello mushroom, cucumber and cream cheese topped with avocado and green onion.
Snow crab meat and avocado.
Yellowtail with a spicy sauce.
Salmon with a spicy sauce.
Ahi tuna with a spicy sauce.
Smoked salmon, cream cheese and cucumbers.
Eel with avocado and sweet eel sauce.
Soft shell crab, avocado, cucumber, sprouts, masago and eel sauce.
Tempura shrimp, cucumber, sprouts, avocado, sweet eel sauce and masago.
Idaho sturgeon, Avocado, and Cucumbers wrapped with Tuna and topped with Tobiko.
Tempura Shrimp and Asparagus. Topped with Ahi Tuna, Sweet Sauce, Spicy Mayo, Tobiko and Scallions.
Tuna, Salmon, Snow Crab and Cream Cheese, battered in Tempura. Topped with Chef?s Special Sauce, Sesame Seeds, Black Tobiko and Scallions.
Idaho sturgeon, Asparagus, Jalapeno and Avocado. Topped with Snow Crab and Sriracha.
Tempura Shrimp, Spicy Tuna, Snow Crab and Avocado wrapped in Soy Paper. Sweet Eel Sauce, and Chef?s Special Sauce.
Snow Crab, Spicy Tuna, Scallops, Avocado and Spicy Mayo. Topped with Tuna, Black Tobiko and Sriracha.
Kani, Avocado, and Daily Fresh Fish sliced and served over the top.
Tuna, Sprouts, and Cucumbers, with Ahi Tuna, Spicy Mayo, Sriracha and Green Onions on top.
Fried Asparagus, Spicy Crab, Jalapeno, and Cream Cheese, topped with Tuna.
(Vegetarian) Asparagus, Portabello Mushrooms, Cucumbers, and Cream Cheese. Topped with Avocado and Green Onions.
Fresh rice noodles and roasted duck with baby bok choy and bean sprouts served in a house-made duck stock.
A classic staple of Thai cuisine. Stir-fried rice noodles tossed with garlic chives, fish sauce, tamarind, egg, bean sprouts, radish and ground peanuts.
A popular Thai dish that has Chinese influences, stir-fried broad rice noodles, garlic, carrots, chilies, bell peppers, soy sauce with fresh Thai basil.
Thai street food at its best, with Chinese broccoli, carrots and egg tossed in oyster sauce, this noodle dish is rich and full of flavor, taking on the essence of the wok.
Fresh rice noodles wok-fried in spices, bean sprouts, bok choy, green onions and ground peanuts. Served with a spicy sriracha vinaigrette.
Our signature noodle dish served with a traditional sour-orange jungle curry sauce and broccoli, celery, carrots, red bell peppers and green onions.
Taking its name from an island of the west coast of Malaysia, Panang curry is rich and creamy with its use of red chili peppers, galangal, lemongrass, kaffir lime, coriander, fish sauce and peanuts, which is finished with a generous splash of coconut cream.
(Traditionally served with beef) A rich, but relatively mild curry from central Thailand, with Persian influences. The use of cumin, cardamom, and cassia lend a savory spice, balanced nicely with fingerling potatoes, tomatoes, yellow onions, red bell peppers, cilantro, and peanuts.
A turmeric based curry from the south of Thailand, this mild sauce is served with fingerling potatoes, edamame, carrots, cilantro, and bamboo shoots.
This luxurious soup-like curry from Northern Thailand is served with egg noodles, bean sprouts, mustard greens, and Thai basil.
This curry soup made its way to Thailand by way of Sri Lanka. It is very rich with strong Indian influenced flavors. Served with glass noodles, dried shrimp and garnished with peanuts, a hardboiled egg, bean sprouts, pickled mustard greens, green onion, lime, and cilantro.
Green curry was invented somewhere between 1908-1926 under the reign of King Rama 6 or Rama 7. Our house made coconut milk based curry is served with rice noodles accompanied by traditional garnishes.
Thin sliced, naturally-raised Angus beef, marinated and slow-cooked for 6 hours. Tossed in a chili paste-lime dressing and served with onions, cilantro,mint, carrots, red and green onions, roasted rice powder and a side of sticky rice. Dressing on the side.
Grilled, naturally-raised chicken with authentic Japanese-style robata yaki atop fresh organic spring mix salad and fresh mango, strawberries, almonds and watermelon compress. Served with our house peanut dressing on the side. Dressing on the side.
This fresh and spicy salad is a favorite of Thailand. A colorful mixture of green papaya, crispy carrots and Thai eggplant mixed with authentic Thai dressing. Dressing on the side.
Ground, naturally-raised chicken tossed in lime-chili dressing with savory rice powder, carrots, cilantro, coconut, meat, mint and onions. Dressing on the side.
Shrimp adds umami, the dressing is vibrant and slices of avocado are mixed with crispy carrots, cucumber, mango, orange and Thai dressing. Dressing on the side.
Grilled, naturally-raised Angus beef tenderloin with mixed vegetables, shredded nori and toasted sesame seeds.
Grilled, naturally-raised chicken breast with mixed vegetables, shredded nori and toasted sesame seeds.
Grilled organic tofu with mixed vegetables, shredded nori and toasted sesame seeds.
Grilled fresh salmon with mixed vegetables, shredded nori and toasted sesame seeds.
A perfect balance of sour and sweet, this complex noodle dish is full of garlic chives, shallots, ground peanuts, egg, bean sprouts, Asian radish, diced organic tofu and dried shrimp.
A traditional spicy noodle dish with Thai basil, red and green bell peppers, white onions, mushrooms and bamboo shoots.
Chinese broccoli, carrots and egg in oyster sauce.
Noodles stir-fried in a spicy sriracha vinaigrette, tossed with egg, bean sprouts, bok choy, green onions and ground peanuts.
Our signature noodle dish served with a traditional sour orange jungle curry sauce and broccoli, celery, carrots, red bell peppers and green onions.
This salty and sweet curry has zucchini, green bell peppers, edamame and carrots, topped with a generous splash of coconut cream.
A spicy and intense curry that explodes with flavors of kafir lime, lemongrass and galangal. Eggplant, zucchini, edamame, carrots, bamboo shoots and Thai basil round out the dish.
Redolent of cumin, cardamom and cassia, this curry is balanced nicely with sweet potatoes, cherry tomatoes, white onions and peanuts.
Our mildest curry is made with sweet potatoes, edamame, carrots and bamboo shoots. Its rich yellow-orange hue is from turmeric that is readily used in the south of Thailand.
Spicy, sweet and just a hint of bitter, te flavor profiles in this curry balance out beautifully with sweet notes of lychee and pineapple, finished with eggplant, tomato, zucchini, edamame, carrots, bamboo shoots and Thai basil.
This luxurious soup-like curry is served with noodles, bean sprouts and Thai basil.
It has a balanced profile of savory and sour that comes from tamarind and shrimp paste, featuring eggplant, zucchini, green beans, edamame, carrots, mango and bamboo shoots.
4 layers of moist chocolate cake layered between chocolate mousse and topped with homemade whipped cream and a warm raspberry ganache. Garnished with seasonal fruit.
Topped with sesame seeds and glazed with coconut milk.
Menu for Mai Thai provided by Allmenus.com
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