The Pad Thai & Pad Kra Pao was to die for! Authentic Thai food at an affordable price - will absolutely be back!

We loved this spot! The food is excellent. Our favorite are the pad Thai, pad kra pao, and pad see ew, so yummy. The service was great and we will definitely eat here many times in the future.

We had a great dinner at Chiang Mai. Nikki took care of us and made it a 5 star experience. Everything we ordered was excellent.

I've been going here for the last 15 years or so. The food is great. Sometimes when they get new servers the service can be hit or miss. The ambiance is usually quiet and relaxed. Alex and grandma are the best, very friendly and helpful. Highly recommend checking them out for your Thai food needs.

I came in on my lunch break from work and it was so worth it. Great and fast service, large well-priced dishes, and yummy food. Chili oil was very mild, so if you want spicy you'll have to ask!

So the menu is huge!!! But don't let that dissuade you from coming. They have Chinese and Thai dishes, and everything we ordered for our large party was AMAZING. Highly recommend the potstickers. We also had the crab Rangoons, Pad Thai with shrimp (cooked perfectly!), spring rolls, general chicken, kung pow chicken, broccoli beef, wonton soup, and shrimp fried rice. We have tried other Thai and Chinese restaurants in greater Boise area, and this place blew them all out of the water. We will definitely be back.

The night started with Larb salad. From the Issan (border with Laos) tradition of Thai cuisine, it is not really a green leafy salad, but more a meat and greens salad. It is a wonderful way to start your meal along with possibly som tam (Green Papaya Salad). Both som tam and larb share a certain spiceness which can be adjusted. There are times when we just order one of each for a dinner for two. Both come with a generous bowl of white rice at this place. The minced pork is wonderfully seasoned with fish sauce, chili flakes, lime juice, thinly sliced red onion, toasted sticky rice to give it some crunchy texture and a wonderful assortment of fresh herbs (like basil) to bring it all together. The pork (or chicken or beef) is piled high atop iceberg lettuce and sliced cucumbers. The spiciness (heat) of the pork is offset with the coolness and crunch of the lettuce/cucumber bed. Requesting pork will give you the chewiness and porkiness that really separates it from beef or chicken. This version is a ONE pepper on the heat scale at this restaurant, but it can be toned down to mild on request. For those who have not experienced Larb or Som Tam, this would be a perfect place to sample it. Start with the toned down setting on the heat. Two thumbs up on this dish. Another dish we had was the Pad Thai only because that is the most ordered dish by non-Asian people. After many visits to Bangkok and Chiang Mai in Thailand, there is no spice level or dish we have not tasted. I prefer the dish to cause my eyes to water and my forehead to break out in a sweat when the item is just placed on the table. That happens in Thailand from just the vapor released from a proper spicy dish. This pad thai was not spicy, but was acceptable and average. Simple, good flavor, but nothing life-altering. The final dish was Pad Kee Mao which is flat noodles and we got the shrimp as the protein along with a 3 peppers rating on their scale of 1-5 at this establishment. The big noodles are more capable of absorbing the peppers than the more delicate other dishes. A level of 3 peppers brought it up to the level of 1 pepper with the larb. It was a very tasty dish with a delicious sauce. Chiang Mai House will get more of our business as we venture through more of the menu.