Note: * Spicy level can be prep to your taste, level 1 to 5 
*Spice level 1 is like the mild Tobasco taste 
*Spice level 5 is like the Ghost Peppers! 

We are proud to be one of the very first Thai-Lao restaurant in the East Coast area. We also offer our specialty Thai-Lao style noodle soups similar to the Vietnamese style noodle soups. Here is a brief overview of Thai and Lao cuisine: many of the Thai dishes as you know are sweetly flavored and some prepared with coconut in a sauteed style. Lao dishes on the other hand is flavor more towards the tangy side and no sweet or coconut added and prepared mostly in a salad style. Both types of cuisine have spicy and non-spicy dishes however we can tailor the spicy dishes to your taste level. The two cuisines are a good compliment to each other. For the latest menu updates, special offers and hours of operation please visit us at www.phothailao.com, we look forward to serving you.
 We accept these types of payment:
 Please note $15 minimum for credit  
 card usage.
 About Thai and Lao cuisines.
 219 Maywood Ave,  Maywood, NJ, 07607
 Call 201-712-0700 to place your orders

 Lunch Hours: 11:30am - 3pm Wed - Friday only

 Dinner Hours:
  Tuesday - Thursday (5pm - 9pm)
  Friday (5pm - 10pm)
  Saturday (11:30am - 10pm)
  Sunday (4pm - 10pm)
  Close on Monday.

 $15 minimum purchase for credit card usage....
 BYO (Bring Your Own) Wine/Beer
We are taking reservation:
Please call: 201-712-0700
If you get voicemail please leave your name and callback # or click on the link below to send a reservation via the "Email Me".
Contact Us
Thai_Dinner_3-21-13.doc
Thai_Dinner_3-21-13.doc
 Click the links below to download our menu.
Please, if you cannot handle spicy DO NOT order spice level but ask for spice on the side...anything with a * next to the item is minimal spice level 1.
Due to staffing limitations we will no longer be doing deliveries until further notice, thank you.
 We accept these types of payment:
 Please note $15 minimum for credit  
 card usage.
Lunch_3-21-13.doc
Lunch_3-21-13.doc