Marlai Thai Restaurant

Vegetarian rolls. A mixed assortment of vegetables and cellophane noodles crispy fried in a fine pastry roll served with our chili plum sauce.

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

New Zealand lamb marinated in curry and herbs, then charbroiled on bamboo sticks, served with cucumber relish, fresh mints, and chili peanut sauce.

Chicken wings marinated in garlic and black pepper, fried to perfection and served with sweet chili sauce.

Shrimp breaded with coconut flakes fried until crispy, served with sweet chili sauce.

Prawns marinated in Sake wine, wrapped in wonton wrappers, then gently fried to golden brown served with a plum dipping sauce.

Vegetarian. Rice noodles, lettuce, tofu, and carrots wrapped in a fresh rice paper served with a peanut sauce. Vegetarian.

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

Tofu fried to golden brown and served with plum sauce.

3 of our most popular appetizers: spring rolls, golden fried tofu and wontons stuffed with crab and cream cheese.

Transparent vermicelli rice noodles quickly fried with chicken, scallions, and garlic in a sweet plum sauce.

Potstickers stuffed with chicken or pork and vegetables pan-fried to golden brown, served with our house dipping sauce.

Thai spicy fishcakes deep-fried to golden brown served with fresh cucumber and plum sauce with ground peanuts.

Marinated beef sautéed with broccoli, carrots and sun dried orange skins in a tasty honey-orange sauce.

Chicken sautéed with garlic, placed on a bed of spinach then topped with our famous chili-peanut sauce.

Clams, squid, mussels and prawns sautéed with lemon butter and Sake then placed on fresh greens and served with house dressing.

Ground chicken breast lightly sautéed and tossed with a flavorful sauce of cilantro, red onion, and lime.

Chicken and pistachios sautéed in a coriander sauce, placed over rice noodles and fresh greens, served with a ginger dressing.

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

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

Vermicelli noodles, tender prawns and squid in a tangy lemongrass 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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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.

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. Prepared the same as green curry chicken but with beef instead.

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

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

Chicken and green bean sautéed with our spicy chilli sauce.

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

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

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

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

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

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

Chicken or beef wok fried with broccoli in oyster sauce gravy, served over fresh wide rice noodles.

Beef wok fried with broccoli in oyster sauce gravy, served over fresh wide rice noodles.

Chicken or beef sautéed with fresh rice noodles, broccoli, egg, garlic, and a light sweet soy sauce.

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

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

Thai rice noodles pan fried with prawn, bean sprouts, egg and onion in a tamarind sauce then topped with ground peanuts.

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

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

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

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

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

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

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

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.

This Panang curry differs from the others because of the complex preparation. Your choice of chicken or beef is slowly cooked in a red-curry coconut sauce, and fresh basil leaves are added.