I prefer Mai Thai to the former concept at Thai Stop which had a smaller menu. I could not get a copy of Mai Thai's menu, but I know it now includes items I used to have to special order. I have not tried the sushi bar, but it looks as if they have a good selection. A change in concept is usually an excuse for a restaurant to make a hefty hike in the prices, but such does not appear to be the case here. I have to say that I like some items at Mai Thai (and formerly at Thai Stop) much more than others, but the items which are my favorites are the ones that keep me coming back to this restaurant.

Thai style hot and sour soup made with Lida's recipe

To me probably the best item I recognize as being carried over from the old Bangkok Restaurant is the Thai style Hot and Sour Soup. This soup is so complex and flavorful I think it is worth a visit to the restauant if you have never tried it. This comes in either individual servings or a family style hot pot, and is served with chicken and over a dozen other ingredients (this is Lida's secret recipe). Out of all the Thai restaurants I have tried across the country (literally from Seattle to Orlando) I have never encountered a soup quite like this one , and it is one of my all time favorite Thai dishes.

Thom ka gai

Another favorite soup of mine is Thom Ka Gai (coconut chicken soup) that is full of Thai spices and flavor, although it is not at all spicy hot unless it is requested that way. This soup only comes in a large serving (which is the same size as the hot pot shown in the photo of the hot and sour soup). It is probably large enough to be a meal for some appetites, but not for mine. The chicken, though, comes in a substantial portion.

Lemongrass tofu

Lemongrass Tofu has now been added to the menu at Mai Thai, although I had been ordering it by special request as a carryover from Bangkok Restaurant. The dish has been somewhat modified, though, and as much as I liked it at Bangkok, I think it is even better now.

The most impressive thing to me about the latest version is that it tastes as if it has real Thai fish sauce. I knew that Jang had a passion for authentic Thai cooking since she took over Bangkok and then moved to Thai Stop, but the flavor of the lemongrass tofu was something that really took me by surprise (in a very good way). Just like with good Chinese cooking, this Thai dish provided offsetting flavors that were in balance and complemented each other just about perfectly.

The lemongrass dish is also good with chicken, and of course lemongrass is another flavor which is not easy to find in Oklahoma City restaurants. The lemongrass dish can be either mild or spicy, but the "default" on it seems to be pretty spicy.

Pad gra prao

Pad Gra Prao (made with basil) is one of the better "new" dishes that I think is a specialty of Mai Thai. Like the lemongrass tofu, I think one of the reasons I like the one here is that the quanity and variety of fresh vegetables served (regardless of the meat chosen) seems much greater than at most restaurants. The basil flavor was quite good, but I can say the same at most other Thai restaurants. I really think that if you appreciate good quality fresh vegetables, a trip to Mai Thai should definitely be considered. Also I am not always happy with the tofu at restaurants, but I really enjoyed the tofu here.

Yum neua

The Yum Neua, or beef salad, sounded interesting, and was one of the things I ordered at Thai Stop. It turned out to have very fresh vegetables with good quality, but was not quite as vibrant as I have had with other Thai salads. I cannot say whether any changes have been made to the version at Mai Thai.

Yellow chicken curry

Yellow Chicken Curry is one of the mildest Thai curries I have tasted (but it was ordered this way by my dining companion). It still had a very good flavor, though, and it is good to know that I can still enjoy flavorful Thai food at times when I do not want anything spicy (which is rare for me, but it does happen).

Kang Kua, or pineapple curry with chicken

Kang Kua, or pineapple curry with chicken is sweeter than the yellow curry and seemed to be less spicy, but has a good flavor for those who like it mild. This curry was only served at dinner (after 3 p.m.) at Thai Stop, but the situation may be different at Mai Thai. It is also available with shrimp.

Crispy chicken with tamarind sauce

Before I ordered the Crispy Chicken with Tamarind Sauce I thought it would be a very Americanized dish with a breaded crust and sweet sauce. I have to say, though, that Americanized or not, it is probably one of the best dishes served at the restaurant. The breading had a Japanese style tempura flavor, and the sauce was sweet but complex as Asian sauces should be. I think this dish compares very favorably to the pungent chicken at Saii (another bistro style restaurant that serves both Thai food and sushi). Like Saii, Mai Thai serves good quality chicken that contributes to the enjoyment of the dish.

Fried rice Indonesian style

The Fried Rice Indonesian Style sounded very intriguing, but in the end it was much like most other fried rice dishes I have tried. What made it good, though, was the nam pla fish sauce they served on the side by special request. The dish came with yellow curry, peanuts, and tofu (but various meats are also available, which may add more flavor than the tofu).

Drunken noodles with a side dish of nam pla fish sauce

The Drunken Noodles had many features that I really enjoyed-- plentiful vegetables such as green beans and mushrooms, a generous amount of basil, and it was spicy to a point that I thought gave a true Thai flavor to this dish. It is always a gamble ordering Thai dishes with tofu, but the one here was excellent with the texture being slightly soft on the inside but crisp on the outside (in other words, cooked just right). The sauce did not seem to be as flavorful as some other Thai dishes, but I generally find this to be the case with drunken noodles.

The Sweet Bread served with every meal is not very exciting to me in itself, but I find it to be a very good thing to have after spicy Thai food to help cool down the mouth (much as sopapillas were designed to tone down spicy New Mexican food).

Mai Thai also serves ice cream for dessert, and although I have not tried it I know that the ice cream served at Bangkok was exceptionally good (and I assume the one here uses the same recipe).

My favorite dishes here tend to be either Lida's recipes from Bangkok Restaurant or items which I identify as Jang's specialties (these tend to be the new items on Mai Thai's menu added since the changeover from Thai Stop).

For people like me who are mainly looking for Thai food made with more exotic ingredients, my advice would be to ask for it when you order, and I believe you will not be disappointed. This type of food usually takes longer to cook than the "fast food" served at Thai Stop, but I found Thai Stop's food to be flavorful as well (but maybe not as authentic).