We serve style of Thai food, Pak Mor also known as rice noodles, originally came from Vietnam. It was later introduced to Thailand, our Pak Mor dishes are made to order, and we make them 100% from scratch.
"Much like water slides or a Now That’s What I Call Music! tracklist, E-Jae Pak Mor can do no wrong. This Chinatown-International District counter spot serves excellent Thai street food, including its tasty namesake dish—a steamed rice flour wrap swaddled around ground pork. But the best thing is the khao mun gai that has poached chicken cuddled up next to a scoop of gingery soul-restoring rice. It’s perfect for a weeknight dinner, or a much better alternative to sad stadium tenders after a game at T-Mobile Park." - aimee rizzo, carlo mantuano, kayla sager riley
"Sometimes, the beginning of the week hits you like a brick to the face and the only cure is creamy curry. E-Jae Pak Mor is a Thai spot in the ID that can provide this by way of bright orange khao soi with drumstick meat that falls apart faster than your morning to-do list. And if something soupy isn't in the cards, their khao mun gai with ginger sauce and chicken-y rice has enough built-in comfort to sail you through to Friday. Grab your friends for a last-minute group dinner to make a Monday hit you more like a bucket of cotton balls." - aimee rizzo, gabe guarente
"What started as owner Pum Yamamoto’s mission to recreate one of her favorite foods, pak mor (a steamed rice flour dumpling sold at street food carts in Thailand) eventually developed into a restaurant in the International District. The noodle soups and rice noodle dishes are the heart of the menu here, and all rice noodles are made from scratch. The sukhothai — a spicy, sweet, and sour soup with pork shoulder, fish balls, rice noodles, and garnishes — is a warming remedy for a cold day. Plant-based eaters can go for the pak mor jay, tofu wrapped in homemade wide rice noodles topped with garlic." - Alicia Erickson
"Khao kriab pak mor, or steamed rice skin dumplings meticulously made to order on a griddle, are the namesake dish and inspiration for E-Jae Pak Mor in the Chinatown-International District. The pak mor yuan are a little larger than the ones you’d find on the streets of Thailand, filled with seasoned pork and delicious when dipped in a minty, herbal sauce. If a supersized version sounds tempting (yes, this may be more wrap than dumpling), the pak mor rab rae adds fish cake, vermicelli noodles, and vegetables to the ground pork filling and gets topped with an egg." - Jay Friedman
"Much like water slides or a Now That’s What I Call Music! tracklist, E-Jae Pak Mor can do no wrong. This Chinatown-International District counter spot serves excellent Thai street food, including its tasty namesake dish—a steamed rice flour wrap swaddled around ground chicken. But the best thing is the khao mun gai which has delicate poached chicken cuddled up next to a scoop of gingery soul-restoring rice. And the unironically named “super tender beef stew,” braised in a sweet soy sauce, walks the walk too. All those snacks make E-Jae perfect for a casual weeknight dinner or a much better alternative to sad stadium tenders after watching the Mariners try to score runs at T-Mobile Park. " - kayla sager riley, aimee rizzo
