P Thai's Khao Man Gai & Noodles takes its name from the dish at its center: khao man gai, the Thai-Chinese take on Hainan chicken rice built from poached chicken, chicken-fat rice, and a fermented bean ginger chili sauce. Chef Thai Changthong, who made a name at Thai Kun, runs the kitchen, folding his mother's recipes into the menu alongside the restaurant's own specials.
The chicken rice comes in a few forms — the classic version, a fried chicken rendition, and a combo of the two, each served with cucumbers and a side of chicken soup. Fried pork belly, roasted chicken over rice, braised pork shank, and Thai-Chinese BBQ pork round things out, and the addition of noodle dishes like boat noodles and dry egg noodles with red pork has widened the menu beyond its original scope.
The restaurant started inside Hong Kong Supermarket before moving into its own space at 4807 Airport Blvd in North Loop. Dedicated regulars have rallied around specific dishes on the menu over the years.
The restaurant was named a James Beard Foundation Best Chef: Texas semifinalist for 2026 and appeared on The New York Times' Restaurant List in 2025.
The chicken rice comes in a few forms — the classic version, a fried chicken rendition, and a combo of the two, each served with cucumbers and a side of chicken soup. Fried pork belly, roasted chicken over rice, braised pork shank, and Thai-Chinese BBQ pork round things out, and the addition of noodle dishes like boat noodles and dry egg noodles with red pork has widened the menu beyond its original scope.
The restaurant started inside Hong Kong Supermarket before moving into its own space at 4807 Airport Blvd in North Loop. Dedicated regulars have rallied around specific dishes on the menu over the years.
The restaurant was named a James Beard Foundation Best Chef: Texas semifinalist for 2026 and appeared on The New York Times' Restaurant List in 2025.