When theSeattle Timestold us thatThai food came in a snug mo ( only to Mexican)in which cuisine locals eat most , we shrug . Of course that ’s the case , we involve tom yum soup to make it through the gray days of wintertime and papaya salads to celebrate with in summertime . While the great unwashed in other metropolis might do it their local pizza pie - delivery joint ’s turn by heart , in Seattle , it ’s Thai solid food on swiftness dial . But if there ’s a Thai eating place on every block , how do you know which one to go to ? By reading this , duh .
Little Uncle
Rabid fan have followed Poncharee Kounpungchart and Wiley Frank from their lowly beginnings as a pop - up restaurant inside Lark ( where Frank worked at the time ) to a take - out window , then a giant underground spot in Pioneer Square . Now , finally , they seem to have found the perfect base for their curry paste from scratch ( also available to buy and take home ) , top - notch noodles ( try the khao soi , where both boiled and fried noodles float in coconut milk ) , and household - made pop ( hibiscus - lime , anyone ? ) .
Mai Thaiku
With six different kinds of papaya salad and only two straightforward curry on the computer menu , Thaiku is far from your intermediate Thai joint . When everyone else tried to please the gang – offer a rainbow of curries and a pick out - your - own - risky venture bill of fare of gist – Thaiku use up advantage of the paucity of place suffice great , cold-blooded Thai appetizers , salads , and satays to make a name for itself . English of sticky Elmer Leopold Rice are consummate for eating with the pickled freshwater crab and papaya salad , and thegoong che nam pla , charge as a Gulf shrimp ceviche , will help you re - think just what Thai food is .
Viengthong
Only a restaurant this good can get away with closing by 8 pm every night and only taking immediate payment . And only a eating house this good could seem to cover on purpose , in a little parking passel a half - block off a major thoroughfare . But you assuredly can not hide from the internet , and the internet bed this hole - in - the - wall . They love the waitress with the ponytail that goes beyond her bum , and they love the Lao - Thai peculiarity here – especially the barbeque chicken , which marinates in coconut tree Milk River , garlic , and black pepper before getting charred into crisp - skinned paradise .
Soi
Thai food goes swanky and stylish at this spot , coxa enough to deal a street with Renee Erickson ’s Capitol Hill trio of culinary pet . The dark wood and concrete give it a modern , moody tinge , but the fare fork over spice , funk , and flavor straight from a Thai side street ( which , incidentally , is what the name means ) . Come for the “ drinking food , ” such as porc jerky , house - fermented sour pork rib , and crispy fried chicken tegument , but stay put for the fiery barbecue pork collar , which charms with caramelize palm sugar , then slays with bold heat .
Thai Tom
Waiting in line for a spot at Thai Tom is as much a part of Seattle culture as shunning umbrellas and assume flannel . Once inside , the in demand riposte posterior give a front row view of what can only be described as an intricate terpsichore by the chef : ingredient shuffling , woks and flames wing , and at the end , dishes derive out cooked and served at the amphetamine of light . The food is simple and classic Thai - American fare – pad Thai , swim rama , basil chicken , and assorted curry . But with the blazing heat of the stove , and superior attainment of Tom and his chefs , it comes out better than anywhere else ( faster and meretricious , too ) .
Pestle Rock
Few Thai eatery in town are name - checking their meat vendors on the menu , even fewer are funneling that meat into fiery firm - made sausages . But Pestle Rock oversee to marry Northwest values – like bang how our kernel was raise and that our meal will come come with by a good IPA on bill of exchange – with traditional Tai expertise in the kitchen . So you could rest assured that your crab fried rice will feature local Dungeness , and your guay tiow tom yum soup with Carlton Farms ground pork is both gluten - innocent and bloody pleasant-tasting .
Wann Yen
You ’ll regain a few savoury dish each day at this tiny Thai treasure , but really , you come here for the form of desserts that do n’t unremarkably make it to this side of the Mekong . Flaky , thin pancakes call roti , fill up with condensed milk and lolly , traditional Thai shave ice , and snow ice . topping depart from Ovaltine and subdued bread to crunchy urine chestnuts and jackfruit . The proprietor – who also excel at Thai curries at their International District outlet , Thai Curry Simple – make art with jelly desserts and paint beautiful pictures on their canvasses of shaved ice , so let them draw you through their various combinations of sweet , crunchy , and crazy toppings .
May Thai
We do not take recommending a head trip to Vashon for food lightly . Yet , we ’re dead serious that this listing would be uncomplete without May ’s cellular inclusion . The chef , May Chaleoy , first opened a eatery of the same name in Wallingford – and if you ’ve been , you ’ll have a glance of the stylings of the Vashon spot – but the eating place ’s gasconade expertise break with her when she jumped ship ( ferry , actually ) out to the island . Now , you ’ll find her simplistically list phad metmauanghimmaphan , crispy prawn , and unbelievable fry watercress ( yum phak boong ) cooking up on Vashon Island . So next time you want to board a boat to go to dinner , here ’s where to head .
Noodle Boat
Whether you choose the King of Garlic , the Queen of Banana , or any other wacky - named bag on this card , you will definitely make a royally great conclusion when you eat here . The epical 11 - Sir Frederick Handley Page computer menu brood most of Thailand , but the speciality here come from the nerve centre of the country – a prissy addition to Seattle ’s wealth of strong Issan ( northern ) Thai restaurants . begin with a do - it - yourself wrapping of assorted bits and insect bite ( peanuts , coconut , chili con carne , dried half-pint , and more ) in cha - pu leaves with the mieng kum , then move on to the namesake noodle boat – rice noodles in an herbaceous plant stock – or the aforementioned queen of banana : a mess of steamed banana blossom with shrimp , dressed in chili spread , lime leave of absence , coconut meat milk , and herbaceous plant .
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SOI
Bradley Foster/Thrillist
SOI
Pestle Rock
Wann Yen
May Restaurant and Lounge
