Seattle, WA
Jai Thai Restaurant offers great dishes that can likely be made vegan. While they don't specifically accommodate vegans, there are potential vegan options like the Tom Jead Woon Sen Soup and the Sweet & Sour Tofu.
Ground chicken or tofu with baby spinach, Napa, pea, carrot, celery, onion, cilantro, and toasted garlic.
Stir-fried cucumber, pineapple, tomato, onion, mushroom, bell, carrot, and celery in tangy sweet and sour sauce.
Stir-fried mushroom, onion, green bean, bell, corn, and celery with fresh ginger in a hint of black bean sauce.
Stir-fried rice with your choice of meat, egg, mushroom, bell, onion, and sweet basil.
Hot and sour soup with coconut milk, galanga root, mushrooms, lemongrass, carrot, and lime leaves. Garnished with green onion and cilantro.
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Thai spicy panang curry paste in coconut milk, bell, and sweet basil. Recommended with beef. Option to substitute with stuffed jumbo chicken wing or pork ribs for an extra $4.
Spicy yellow curry pastes in coconut milk and potato.
Spicy massaman curry paste in coconut milk, tomato, and peanut.
Thai spicy red curry paste in coconut milk, bamboo shoot, bell, and sweet basil. Option to substitute pineapple or pumpkin instead of bamboo.
Spicy green curry paste in coconut milk, eggplant, bell, and basil.
Ground chicken or tofu with baby spinach, Napa, pea, carrot, celery, onion, cilantro, and toasted garlic.
Coconut milk soup, mushroom, onion, cilantro, and Thai herbs.
Coconut milk soup, mushroom, onion, cilantro, and Thai herbs.
Shredded green papaya, carrot, green bean, tomato, and peanut with fresh lime juice. Option to add prawns or chicken. Option to add Vietnamese rice noodle or crab anchovy.
Stir-fried mushroom, onion, green bean, bell, corn, and celery with fresh ginger in a hint of black bean sauce.
Stir-fried mixed vegetables and cashew nut in sweet chili paste.
Stir-fried green bean, onion, bell, corn, celery, and mushroom in sweet basil sauce.
A choice of green bean or eggplant stir-fried with onion, bell, and sweet basil in homemade sweet chili paste. Recommend substituting with crispy pork belly.
Stir-fried cucumber, pineapple, tomato, onion, mushroom, bell, carrot, and celery in tangy sweet and sour sauce.
Thin rice noodle wok-fried with egg, onion, bean sprout, and peanut.
Wide rice noodle wok-fried with mixed vegetables and egg. Served with homemade chili sauce. Option to substitute ramen or udon noodles.
Wide rice noodle wok-fried with egg, broccoli, carrot, and Napa in sweet soy sauce.
Stir-fried bean thread noodles, egg, and mixed vegetables in sweet soy sauce.
All the dishes are prepared with a choice of chicken, pork, or tofu. Option to substitute crispy pork belly, beef, or prawns. Option to substitute seafood.
Stir-fried rice with your choice of meat, egg, pineapple, carrot, pea, onion, and tomato.
Stir-fried rice with a choice of meat, egg, mushroom, bell, onion, and sweet basil.
Stir-fried rice with your choice of meat, egg, carrot, pea, onion, and tomato.
A special family appetizer that features lallop leaves to be paired with toasted coconut, peanuts, lallop leaves, Thai fresh chili, ginger, diced onion, lime, and plum sauce. Arranged artfully on a wicker platter. Available after 1:30 PM.
Fried tofu, lettuce leaf, carrot, and Vietnamese rice noodle. Wrapped in a rice wrapper. Served with hoisin sauce.
Deep-fried petite roll of mixed vegetables and spices wrapped in a wonton wrapper. Served with plum sauce.
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All of the combination served with vegetarian phad thai noodle, white rice, or brown rice. Option to upgrade to white sticky rice.
A choice of green bean or eggplant stir-fried with onion, bell, and sweet basil in homemade sweet chili paste. Recommend substituting with crispy pork belly.
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All entrées are served with a pot of sticky rice, papaya salad, and jeaw.
No vegan options.
Breaded choice of meat with homemade garlic sauce. Topped with cilantro.
No vegan options.