Marlai Thai Restaurant Menu

Lean strips of chicken marinated in coconut milk and spices, then charcoal-broiled on bamboo sticks, served with cucumber relish and peanut sauce.

Four vegetarian rolls. A mixed assortment of vegetables and cellophane noodles crispy-fried in fi ne pastry rolls, served with our plum sauce.

A tradition from the northern Thai highlands. New Zealand lamb marinated in curry and herbs, then charcoal-broiled on bamboo sticks, served with cucumber relish, fresh mint leaves and peanut sauce.

Dungeness crab meat, cream cheese and garlic wrapped in wonton wrapper, then deep-fried, served with plum sauce.

Beef salad. Thin slices of charcoal-broiled rare beef, fresh greens, tomatoes, onions and mints tossed with spicy lime dressing.

Popular Thai papaya salad with shrimps, cashew nuts, and tomatoes tossed in our house lime dressing.

Clams, squid, mussels and prawns sauted with lemon butter and Sake. This combination is placed on fresh greens and served with our house dressing.

Chicken and pistachio nuts sauted in a coriander sauce, placed over rice noodles and fresh greens, served with a ginger dressing.

Tender chicken sauteed with snow peas, onions, cashew nuts and bell peppers in a mild chili sauce.

Chicken sauteed with garlic, placed on a bed of spinach and topped with our famous chili peanut sauce.

Delicate northwest salmon char-broiled then topped with a touch of lime and shoo shee sauce (thick red curry and coconut).

Tilapia lightly battered and fried, then topped with our three flavorful sauce mixed with onion, mushroom, basil and bell pepper.

Alaskan cod lightly battered and fried until golden brown then topped with our chili tamarind sauce.

Chicken or beef slowly cooked in a thick red-curry coconut sauce with fresh basil and wild lime leaves.

Chicken in green curry. Chicken, eggplant, straw mushrooms and fresh basil in a green curry coconut sauce. Try this with somen noodles or roti for an additional charge.

Green curry beef. Beef, eggplants, straw mushrooms and fresh basil in a green curry coconut sauce.

Succulent slices of lean beef in a superb coriander glaze, garnished with cilantro.

Chicken cooked in red curry and coconut sauce with mango, bell pepper and basil.

Tender chicken, bell peppers and basil cooked in green curry and coconut sauce.

Chicken in yellow curry. Tender chicken and cubed potatoes with yellow curry and coconut milk, served with homemade apple chutney and a cucumber relish.

Young squid, bamboo shoots, straw mushrooms and fresh basil leaves stir-fried with chili paste and sake.

Boneless chicken breast marinated in a mixture of curry, lemongrass and herbs, then char-broiled to perfection, served with our chili plum sauce.

Chicken with assorted vegetables. Chicken wok-fried with zucchini, carrots, broccoli, petit peas, baby corn and shitake mushrooms in a light brown sauce.

Pork tenderloin sauteed with cracked peppercorns and fresh garlic in a light soy sauce, garnished with fresh cucumber slices.

Prawns sauteed with cracked peppercorns and fresh garlic in a light soy sauce, garnished with fresh cucumber slices.

Our famous wok-fried rice noodles served with chicken satay, peanut sauce, cucumber relish and jasmine rice.

Tender chicken sauted with coriander sauce served with crispy vegetable rolls and jasmine rice.

Tender beef sauted in our own spicy sauce served over crispy rice noodles and a side of fried rice, garnished with fresh fruits.

Salmon marinated with garlic and basil leaves, then charcoal broiled to perfection, served with mango salsa, green beans and jasmine rice.

Chicken with bamboo shoots, mushrooms and fresh Thai basil leaves in a red curry sauce, served with somen noodles and jasmine rice.

Sauted spinach, rice noodles, fried tofu topped with peanut sauce, served with steamed broccoli and carrots.

Prawns with pineapple, tomatoes, red and green bell peppers in a red curry, served with jasmine rice and somen noodles.

Fresh or fried tofu sauted with onions, red and green bell peppers, basil leaves, mushrooms baby corns and carrots in a light oyster sauce.

Fresh green beans and tofu sauted in garlic sauce, served with a side of fried rice.

Chicken coconut soup. Tender bite-sized chicken, straw mushrooms, coconut milk, lemongrass and lime leaves unite to create this tasty soup.

Sour shrimp soup. Shrimps and mushrooms, galangal, lemongrass and lime leaves in a rich stock. The exotic spices give this soup its distinction.

A seafood soup with prawns, mussels, clams, baby squid, lemongrass and lime juice.

Tofu, spinach and mushrooms, served in a light tasty broth.

Wok-fried baby bok choy with jumbo prawns in a light sauce.

Shellfish with chili. A combination of clams, mussels, prawns and baby squid sauted with chili paste, red pepper, baby corn, straw mushrooms, fresh basil and sake.

Prawns sauted in mild chili sauce with cubed mango, bell pepper, basil, white onion and carrot.

Sweet and sour prawns. Prawns sauteed with pineapple, bell peppers, baby corns, carrots, cucumber, onions and tomatoes in our sweet and sour sauce.

Roasted pistachio nuts and jumbo prawns stir-fried with orange zest in a spicy chili sauce.

Delicate Northwest Salmon char-broiled then topped with shoo shee sauce (thick red curry and coconut milk).We add a touch of lime with a delicious result.

Tilapia lightly battered and fried, then topped with our three flavorful sauce mixed with onion, mushroom basil and bell pepper.

Coconut coated prawns sauted in mild chili sauce with bell peppers, mushroom, cashew, onion topped with crispy basil.

Young squid and prawns, bamboo shoots, straw mushrooms, and fresh basil leaves stir-fried with chili paste and sake.

Halibut lightly battered and pan fried until golden brown, then topped with our chili tamarind sauce.

Asparagus, snow peas, carrots, baby corn and mushrooms sauteed with jumbo prawns in a light soy sauce.

Jumbo prawns sauteed with fresh garlic and peppercorns, garnished with steamed broccoli.

This long island bird is patiently prepared by our chef. It is slowly cooked with fi ve spices until tender and aromatic, then oven roasted and basted often with sherry-honey sauce, served with plum sauce.

Prepared as above, but deep-fried until crispy brown, served on a sizzling hot plate with orange ginger sauce.

Chicken and California walnuts sauteed with orange zest in our special chili sauce.

Chicken lightly battered and stir-fried in our house sweet plum sauce with white onion, bell peppers, cashew nuts, carrot and broccoli

Chicken lightly battered sauted in a mild chili sauce with ground peanut, bell pepper and topped with crispy basil.

Thai rice noodles pan fried with chicken or prawns, bean sprouts, egg and onions in a tamarind sauce, topped with ground peanuts.

Chicken sauteed with rice noodles, broccoli, egg and garlic in a light sweet soy sauce.

Beef or chicken wok-fried with broccoli and black beans in oyster sauce, served over wide rice noodles.

Wide rice noodles pan fried with chicken and mixed vegetables and topped with peanut sauce.

Pad kee mao. A popular dish in Bangkok. Fresh rice noodles stir-fried with your choice of chicken or pork, and assorted vegetables in a spicy red curry sauce.

Beef sauteed with rice noodles, broccoli, egg and garlic in a light sweet soy sauce.

Golden-fried tofu sauteed with a curry peanut sauce and served over a bed of fresh spinach.

Rice noodles pan-fried with tofu, ground nuts and vegetables in house made tamarind sauce.

Thai eggplants sauteed with chili, basil, red peppers and shitake mushrooms in a black bean sauce.

Fried tofu with fresh ginger and assorted vegetables in a light sauce.

Straw mushrooms, bamboo shoots, zucchini, eggplant, red bell pepper and fresh basil cooked in green curry and coconut sauce.

Fresh rice noodles stir fried with tofu and assorted vegetables in a spicy red curry sauce.

Broccoli, zucchini, baby corn, petit peas, carrots and mushrooms wok-fried in a tasty gravy.

Golden-fried tofu stir-fried with cashew nuts, snow peas, sweet onions and our chili sauce.

Tofu sauteed with rice noodles, broccoli, garlic and a light sweet soy sauce.

Vermicelli noodle sauteed with tofu, broccoli, carrot, tomato, white and green onions, garlic in lightly seasoned sauce.

Golden-fried tofu, bamboo shoots, snow peas, red bell pepper and shitake mushrooms in a tasty sauce.

Thai Jasmine rice, fresh pineapple, raisins, snow peas, tomatoes and onions wok fried with a touch of Indian curry.

Fresh or golden-fried tofu sauteed with fresh garlic, soy sauce and peppercorns.

Fresh green beans gently sauteed with garlic and pepper.