Hello, we're ArroiThai, your new Thai restaurant in Seattle. We know you're always busy. No time for cooking. So let us take care of that, we're absolutely good at it, we promise!
Never cook again! We offer many dishes that suit your needs. Arroi Thai restaurant opens up to 365 days/year coverage. You can also choose to order more flexibly if that's your style.
We know that your time is valuable, so our team tries the best to serve you in less than ten minutes after you order. We work with the best chefs to ensure that you're 100% happy.
All our vegetables are fresh from the market. We want you to have fresh food every day. Good for your health, and it also tastes better!
We don't limit your creativity, which means you can order whatever you feel like. You can customize the food as you like. You can add up to three different items in one combo. It's up to you!
Stir fry thin fresh rice noodle, egg, bean sprouts, scallion, ground peanut, and authentic tamarind sauce.
Stir fry wide flat rice noodle with house special brown sauce, egg, and broccoli.
Stir fry Thai Jasmine rice with egg and mixed vegetables with special house sauce.
Spicy and sour lemongrass soup with fresh mushroom, thai herb and chili paste lemongrass.
Rich and Creamy coconut lemongrass soup with fresh mushroom, thai herb, and Coconut broth.
Steamed mixed vegetables with Peanut Sauce.
Thai coconut red curry, bamboo shoot, eggplant, bell pepper, and basil.
Thai coconut green curry, bamboo shoot, eggplant, bell pepper, and basil.
The crispy chicken in a sweet and spicy sauce.
Stir-Fried with mixed vegetables, Cashew Nut, Sweet Chili Paste, and a Choice of Protein.
Sautéed delicious garlic sauce, onion, carrot, and broccoli.
Stir-Fried with String Bean, Bell Pepper, Thai Basil, Fresh Bird Eye Chili, Onion, and Garlic.
Chef Tipjutha’s culinary roots start in her hometown of Bangkok, Thailand under the training of Executive Chef Norbert Kostner in the Mandarin Oriental Hotel over 28 Years ago after which she owned and operated her own establishment. With more than 20 successful years of operating her own business Chef, Tipjutha left Thailand to experience “Thai around the world.” She was curious to see how Thai was seen, presented and prepared in other countries and in return further her knowledge of traditional dishes while teaching.
Chef Tipjutha’s travel took her to France, Germany, Belgium, Switzerland, Austria, and Italy where she learned the art of ice cream making, sausage preparation, preparing chocolate delicacies and bakery secrets which she incorporates in her daily love of culinary cuisine. The current culmination of her training and travels have won her top awards and has been showcased in many newspaper articles of the most recent being in the Seattle Dining Magazine in the “ Chef’s Kitchen” column.