Try the Panang Curry at Aloy Thai, Boulder Colorado’s Thai Cuisine gem.  This dish comes  with your choice of meat or tofu, fresh vegetables, thai basil in a thick coconut soup.  If you need  gluten free, be sure to check with your server.   Try this and other authentic Thai dishes the next time you are ordering Chy Tai Cuisine.

Looking for menu  ideas for your party this holiday season?  Try the party trays at the best in Boulder Colorado Thai Cuisine, Aloy Thai. Their amazing selection of appetizers and entrees will please your guests, as there is something for everyone. Arrange for your Boulder Thai food delivery, through Aloy Thai and treat your party to the best!

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Finding truly vegetarian Thai food, that would even be acceptable to people that live a vegan lifestyle is hard to do, regardless of whether you are looking inside or outside of the borders of Thailand. It’s a common misconception that there are many regular Thai vegetable dishes that are suitable for vegetarians. Most of Thai dishes consist of rice or noodles with vegetables, meat and sauce on top. Meat is viewed as just one part of a dish and not the main focus of the meal. Much of the flavor of Thai food comes from the sauces and vegetables, so you can frequently substitute Tofu or other protein based ingredients that you do eat for the specified meat.

Gluten Free

A gluten-free diet, recommended in the treatment of celiac disease, is a diet completely free of ingredients derived from gluten-containing cereals: wheat (including Kamut and spelt), barley, rye, oats and triticale. Although most patients can tolerate oat products, there is a controversy about including them in a gluten-free diet: some medical practitioners say they may be permitted, but the Coeliac Society advises against them.

Gluten is the protein part of wheat, rye, barley, and other related grains. Some people cannot tolerate gluten when it comes in contact with the small intestine. This condition is known as celiac disease (sometimes called non-tropical sprue or gluten sensitive enteropathy). There is also evidence that a skin disorder called dermatitis herpetiformis is associated with gluten intolerance.

In patients with celiac disease, gluten injures the lining of the small intestine. This injury results in weight loss, bloating, diarrhea, gas, abdominal cramps, or vitamin and mineral deficiencies. When patients totally eliminate gluten from the diet, the lining of the intestine has a chance to heal.

Yet, there he was, this crazy video wonk, huddled over a bowl of noodles at a nearby table, taking a break from his quest to become Overlord of Cyberland.

Could be he felt at home in the Jetsons-like interior of Chy Thai Cuisine, all clean angles, bright lights and cafeteria-of-the-future style décor. Could be he liked the easy-to-navigate menu with its giant, full-color pictures.

But most likely, the fast, delicious food acted as the lure, fresh vegetables brighter than a digital display and noodles hotter than the fiery breath of the dragon on level 14 in the Cavern of Doomslayers.

Its location next to a gaming shop could be another possibility, but I’m sticking to the idea that he liked the food and could (for real this time) e-mail his mom recounting his consumption of vegetables.

We liked it, too, licking clean the plates of noodles, stir fries and curries, slurping soup and forking into a wedge of sticky rice and mango. Clean, clear flavors of lemongrass, galangal, chilies and lime blending with luxurious coconut milk, peanuts and rice. It’s traditional Thai food made in front of your eyes by a busy chef in a tall white toque and served steaming hot from the wok or grill.

In spite of the restaurant’s semi-sterile, Chipotle-like interior, it’s a family-owned place with just one location. Brushed-steel walls, sleek marble tables and a groovy convex and concave ceiling mix with colorful wall hangings and a picture of the king of Thailand and his royal court.

The main focus is the open kitchen that runs the length of the place, backed by a giant lit-up picture menu offering more than 40 choices of appetizers, salads, soups, stir fries, curries, noodles and fried rice.

Pungent star anise and cinnamon accent orange glasses of Thai iced tea ($2.50), creamy condensed milk slowly mixing with the tea and producing an addictive elixir. Equally habit forming is the Pad Thai ($9.75), slippery, warm, sweet, salty, sour and seductive. Maybe a little sweeter than we were used to, yet when balanced with a rich curry and spicy Thai Basil, it was the dish we all kept returning to.

Tender shrimp joins melt-in-the-mouth potatoes in a golden bath of Gaeng Ga Ree ($7.95), combining coconut milk with bright, cumin-scented yellow curry and the bite of coriander leaves. The powerful heat blast of fresh chilies makes an appearance in Thai Basil Pad Kra Prow ($7.95), augmenting the licorice of Thai basil leaves and a multitude of crisp red and green bell peppers, baby corn, onions and sliced chicken.

The build to a tongue-numbing crescendo felled a little kid at the next table, her gorgeous look of outrage quickly assuaged with a mouthful of rice. That’s the beauty of Thai heat — it hangs around just long enough to heighten flavor and cause a few beads of sweat on the brow, but leaves the tongue clean and ready for more.

On another visit, my dining companion voiced her long-held desire to sit in a bathtub of Tom Kha soup with a straw and no interruptions. At Chy Thai, the coconut milk soup made sprightly with lemongrass ($5.95) doesn’t quite reach bathtub status; it’s a little too sweet, a little lacking in depth and minus the requisite straw mushrooms.

The same goes for the Tom Yum soup ($5.95), chilies adding a bitter bite to a soup that usually offers lemongrassy nourishment.

A bite into crackling deep-fried rice paper gives way to the tight pop of shrimp in the Royal Rolls ($3.45), delicious egg rolls encasing tail-on shrimp with a side of sweetly sour dipping sauce. Roast Chicken Curry ($7.25) offers slices of juicy roast chicken, pineapple and grapes blanketed in a robust blend of red curry paste and coconut milk.

Flecks of chopped red chilies punctuate Eggplant Stir-Fried ($7.95), my only request would be the addition of traditional, delicate green Thai eggplant rather than thick slices of soft purple globe in the savory, spicy tangle of onions, peppers, basil and tofu triangles.

Finally, rowdy Thai Chef’s Noodle ($7.75) brings wide rice noodles with a riot of fresh peppers, onion and baby corn mixing it up with succulent slices of beef in a rich brown sauce tinged with earthy soy and, yes, more chilies.

An English translation of “Chy Thai” literally means “Yes Thai.” Clean, fresh, fast and delicious, that would be my answer as well.

Contact Camera Restaurant Critic Catherine Christiansen at (303) 473-1671 or boulderdining@yahoo.com.