Don’t delay your visit to Talay Thai

  • Brooke Fisher<br>Enterprise writer
  • Monday, March 3, 2008 10:04am

If harmony is essentially the leading rule behind each carefully prepared Thai dish, then diners need not look any farther than Talay Thai to achieve an eating-induced state of nirvana.

Located in Lynnwood, tucked inside an inconspicuous stripmall, Talay Thai is much closer for many residents than traveling to Thailand. Beneath the surface, Talay Thai is much more than just an average Thai joint. Diners not only receive a taste of another country, but enjoy a relaxing atmosphere.

The destination is roomier inside than one would imagine, with ample seating and tasteful decor. Nestled at a table near the window, a guest and I were immediately served Tom Yum soup, which we were provided without demand. The soup was hot and sour, with lemon grass, lime leaves, mushrooms and chili paste.

After careful consideration, we settled on ordering the Rard Na and Talay Thai Curry, dishes that complemented one another in that the first was somewhat mild and the second a bit more spicy.

The waitress served us white rice to accompany the dishes, unlike many restaurants that require patrons to order rice separately. The Rard Na consisted of chicken, stir fried wide rice noodles topped with gravy, carrots and broccoli. A bit concerned about the consistency of the gravy, my dining companion and I consulted with the waitress, who explained that this was not Thanksgiving dinner. The gravy was simply a thicker sauce. The Rard Na was flavorful, but not overly spicy.

The second dish, Talay Thai Curry, was a mixture of chicken, red curry with coconut milk, bamboo strips, vegetables and basil. It had a bit of a kick, but was not overly spicy, likely because we ordered it on the mild side.

For Thai food lovers, the menu is almost endless. The dinner menu boasts 75 entries and the lunch menu lists 20 items. All are reasonably priced and the portions are quite substantial.

In business since 1991, the establishment is owned by Mark Hanson and Rapin Kambhiranond. The two men have been friends for more than 25 years and decided about 15 years ago to try their hand at the restaurant business. Kambhiranond is responsible for the quality of the food and cooking staff and Hanson oversees managerial duties.

When asked what makes Talay Thai stand out from other Thai restaurants, Hanson says the freshness and quality of the food are key factors. The most popular dishes include Pud Thai, Cashew Chicken and Garlic Chicken.

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