Marlai Thai Cuisine Menu

Vegetarian. A mixed assortment of vegetables and cellophane noodles crispy fried in a fine pastry roll, served with our chili plum sauce. (Four Rolls)

New Zealand lamb marinated in curry and herbs, then charbroiled on bamboo sticks, served with cucumber relish, fresh mint, and chili peanut sauce. (Four Sticks)

Dungeness crab meat, cream cheese and garlic wrapped in wonton wrappers then deep-fried, served with chili plum sauce. (Six Pieces)

Shrimp and straw mushrooms, lemongrass and lime leaves in a rich stock. The exotic spices give this soup its distinction.

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

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

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

Prepared the same as Chicken Pad Thai but with prawn instead.

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

Prepared the same as Chicken Pad Se Ew but with beef instead.

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

Prepared the same as Chicken Laad Nah but with beef instead.

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

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 sautéed with garlic, placed on a bed of spinach then 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 milk).

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

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

Prepared the same as Chicken Panang Curry but with beef instead

Chicken, eggplants, straw mushrooms and fresh basil in a green curry coconut sauce. Try this with Somen Noodles for an extra cost.

Prepared the same as Green Curry Chicken but with beef instead

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

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

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

Prepared the same as Garlic Pork but with prawn instead

The bold, refreshing, robust cola

A crisp tasting, refreshing pop of sweet, fizzy bubbles without calories.

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

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

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

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

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

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

Tofu fried to golden brown and served with plum sauce.

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

Seafood soup with prawns, mussels, clams, baby squid in a broth made with lemongrass and lime juice.

Soft tofu, baby bok choy, straw mushrooms and glass noodles served in a light and savory broth.

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

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

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

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

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

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

Tofu fried to golden brown and served with plum sauce.

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

Seafood soup with prawns, mussels, clams, baby squid in a broth made with lemongrass and lime juice.

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

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

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

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

Prawns sautéed with pineapple, bell peppers, baby corn, carrots, cucumber, onion and tomatoes in our sweet and sour sauce.

Roasted pistachio nuts and jumbo prawns stir fried with orange zest and 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.

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 sautéed with jumbo prawns in a light soy sauce.

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

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

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

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

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

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

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

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

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

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

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

Tender chicken stir fried with fresh ginger, sweet onions and shitake mushrooms in a light sauce.

Pork or chicken stir fried with sweet onions, fresh Thai basil leaves and roasted chili in a tasty sauce.

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

Prepared the same as Garlic Pork but with chicken 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 wok-fried with zucchini, carrots, broccoli, petit peas, baby corn and shitake mushrooms in a light brown sauce.

Marinated beef pan fried with broccoli and fried tofu in a light oyster sauce.

Prepared the same as Beef with Broccoli but with chicken instead

Thin sliced lean beef wok fried with tomatoes, sweet onions, green peppers and shitake mushrooms in a tomato-soy sauce.

Lean beef sautéed in our own spicy sauce served over crispy rice noodles.

Succulent slices of chicken stir-fried in a coriander glaze, garnished with green beans.

Prepared the same as Coriander Chicken but with beef instead.

Slowly cooked with five spices until tender and aromatic, then over roasted and basted often with sherry honey sauce, served with chili plum sauce.

Prepared as above, but gently fried until crispy brown, served on sizzling bed of spinach and garnished with pineapple and sliced tomatoes with our own orange ginger sauce.

Chicken lightly battered and stir-fried in our house sweet plum sauce with white onion and green bell peppers, snow peas, carrot and broccoli.

Chicken, eggplant, straw mushrooms and fresh basil in a green curry coconut sauce. Try this with Somen noodles for an extra cost.

Prepared the same as Chicken Green Curry but with prawn instead.

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

Prepared the same as Chicken Pad Thai but with prawn instead

Chicken wok fried with broccoli, black beans and oyster sauce, served over fresh wide rice noodles.

Prepared the same as Chicken Laad Nah but with beef instead

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.

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

Prepared the same as Chicken Pad Se Ew but with beef instead

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

Prepared the same as Chicken Green Curry but with prawn instead.

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

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

Prepared the same as Chicken Panang but with beef instead.

Prepared the same as Chicken Pad Thai but with prawn instead

Chicken wok fried with broccoli, black beans and oyster sauce, served over fresh wide rice noodles.

Prepared the same as Chicken Laad Nah but with beef instead

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.

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

Prepared the same as Chicken Pad Se Ew but with beef instead

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

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

Soft tofu, baby bok choy, straw mushrooms and glass noodles served in a light and savory broth

Golden-fried tofu sautéed 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.

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

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

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

Fresh green beans gently sautéed with garlic and pepper.

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

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

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

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

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

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

The bold, refreshing, robust cola

A crisp tasting, refreshing pop of sweet, fizzy bubbles without calories.