Vashon Island’s celebrated Thai restaurant is so good that many Seattleites make the trek over by ferry just to sample the food. Chef-owner May Chaleoy serves up entrees with bright flavors like fried whole fried trout alongside mango salad flecked with mint and cashews as well as satisfying appetizers like grilled pork skewers marinated in yellow curry. She also offers versions of ubiquitous Thai dishes with elegant twists, like pad thai served with turnips and banana blossom or tom yum soup with oyster mushrooms. For now, service is take-out only.

這個小泰國麵條,一個妹妹餐廳to Pestle Rock next door, serves some of the best pad see ew in the city and a selection of noodle soups with locally sourced meat. Diners can build their own noodle bowls (the clear broth soup with a pork patty and thin rice noodles is a restorative option), or choose dishes like guay jab, rolled rice noodles with pork spare ribs, tofu, and a hard boiled egg in a five-spice broth fragrant with star anise. Open for dine-in and takeout.

This Ballard restaurant serves Isan-style food from northeastern Thailand. The menu items are markedly different from what’s served in other local Thai restaurants, featuring meats like boar collar, homemade Thai sausage, and frog legs. Dishes use locally raised meat like Carleton Farms pork, which at Pestle Rock, is marinated in Thai whiskey. Open for dine-in and takeout.

This Thai restaurant, which started off as Fremont Noodle House in 1995, consistently offers some of the best Thai classics in town, served with carefully crafted cocktails in a restaurant space with a large outdoor patio. The yum tua fahk yow is a nicely balanced dish of prawns, ground pork and toasted coconut in a tangy-sweet coconut milk sauce, the papaya salad is funky with small dried shrimp, and the khao soi’s turmeric-heavy broth is restorative.

Established in 1984, this Uptown (lower Queen Anne) spot claims to be Seattle’s oldest Thai restaurant. The drunken noodles are silky and well-balanced, and the Massaman curry is satisfying with big, soft chunks of potato, but the tom yum stands out for its unbridled flavors — sour, and spicy, with generous amounts of lime leaf. Open for takeout only.

Those on the north side of Seattle know that this restaurant, hidden from the street, serves up excellent Thai food. Recommended: the brilliantly pink noodle soup known as yen ta fo (here called Red Sea Noodle Soup) along with the braised pork leg with mustard greens.

Kati Vegan Thai, which has locations in South Lake Union and Kirkland’s The Village at Totem Lake, is a consistent option for Thai classics, adjusted to be vegan. Any of the curries, which can be made with jackfruit meat as well as tofu, are satisfying, and mango sticky rice is a must for dessert.

This U District counter service gem serves many popular dishes, from the mellow khao mun gai, with its poached chicken over ginger rice, to the fiery pad krapow gai kai dao, with its minced chicken, Thai basil, and chilis. The restaurant is open for takeout and delivery and also serves sealed bento boxes of popular dishes and pantry items like a house-made chili oil.

With two locations in Seattle (the other is in the U District) and one in Bellevue, Araya’s Place serves vegan Thai food that satisfies. Recommended dishes include “Drunken Mushroom” — wide rice noodles with portobello, shiitake, and white mushrooms (with mushroom sauce standing in for fish sauce) — and avocado curry. Open for dine-in and takeout.

This restaurant in Mount Baker is a mainstay for excellent Thai and Laotian dishes full of powerful flavors. The pad Thai contains dried shrimp (as it should) and the green papaya salad has serious heat, a perfect accompaniment to pa lad prig (fried tilapia) and a side of sticky rice.

This unassuming restaurant right off Rainier Avenue South, just beyond the airport, serves expertly crafted dishes by chef Buppha Booma (known best by her nickname “Chef Daeng”), a restaurant veteran with thirty plus years under her belt. Booma serves satisfying dishes like whole deep fried trout with chili sauce, bright fresh papaya salads, and golden, comforting, yellow curries. Open for dine-in and takeout.