Thai Dishes
Pad Thai
Thailand's national dish — wok-fried rice noodles with egg, tofu or prawns, tamarind sauce, dried shrimp and roasted pea...
Green Curry
A fragrant and creamy Thai green curry with chicken, Thai eggplant, coconut cream and fresh herbs.
Pad Kra Pao
Thailand's most beloved street food — minced pork or chicken stir-fried with holy basil, garlic and bird's eye chilli, s...
Tom Kha Gai
A fragrant coconut milk soup with chicken, galangal, and lime leaf.
Tom Yum Goong
Thailand's iconic hot and sour prawn soup with lemongrass, galangal, kaffir lime and fresh bird's eye chillies.
Mango Sticky Rice
Warm glutinous rice soaked in sweet coconut cream, served alongside perfectly ripe fresh mango.
Pad Thai Goong
The classic restaurant version of Pad Thai, stir-fried with plump prawns, tamarind, and a scattering of crushed peanuts.
Massaman Curry
A rich and gently spiced Thai-Muslim curry with tender beef, potatoes, roasted peanuts and tamarind.
Satay
Turmeric-marinated chicken skewers grilled over charcoal, served with rich peanut sauce and cucumber relish.
Pad Thai Boran
The original, old-style Pad Thai — smaller, punchier and less sweet than the modern restaurant version, often wrapped in...
Som Tum
A vibrant green papaya salad pounded with chilli, lime, fish sauce, dried shrimp and cherry tomatoes.
Gaeng Om
An Isan herb curry without coconut milk, fragrant with dill, lemongrass and chillies, usually made with chicken or beef ...
Tod Mun Pla
Thai fish cakes made from minced fish and red curry paste, pan-fried until firm and slightly chewy.
Cha Manao
Strong Thai black tea sweetened and mixed with fresh lime juice, poured over crushed ice.
Por Pia Tod
Crispy Thai spring rolls filled with glass noodles, vegetables and pork, served with sweet plum or chilli sauce.
Cha Yen
Strong spiced black tea sweetened with condensed milk and poured over ice, with its famous orange colour.
Larb
A minced meat salad from Northern Thailand and Laos — pork or chicken with lime juice, fish sauce, toasted rice powder a...
Patongo
Airy, crisp fried dough twins, eaten for breakfast with jok, coffee or sweet pandan custard dip.
Bua Loi
Chewy little rice-flour balls, often coloured with pandan and taro, in warm sweet coconut milk.
Gaeng Tai Pla
An intensely spicy Southern Thai curry built on fermented fish innards, with pumpkin, aubergine, bamboo shoots and grill...
Yam Nua
A zesty Thai salad of grilled beef with tomato, cucumber, shallots and herbs in a lime-chilli dressing.
Hor Mok Pla
Fish curry custard steamed in banana leaf cups, rich with coconut and red curry paste, topped with coconut cream.
Khao Pad
Thai-style fried rice tossed with egg, onion, and a choice of chicken, shrimp, or pork.
Thod Man Khao Pod
Crisp, sweet corn fritters bound with red curry paste and egg, served with sweet chilli sauce.
Pla Muek Yang
Whole squid grilled over charcoal until smoky and tender, served with a sharp green seafood dipping sauce.
Gaeng Daeng
Red curry of meat simmered in coconut milk with red curry paste, bamboo shoots or aubergine, and Thai basil.
Pad Cha Talay
Mixed seafood stir-fried with wild ginger, green peppercorns, chillies and holy basil: hot and herbal.
Khao Man Gai
Poached chicken and fragrant rice cooked in chicken broth, served with a fermented soybean dipping sauce.
Nam Tok Moo
Grilled pork neck sliced and tossed with lime, fish sauce, chilli, toasted rice powder, shallots and mint.
Panang Curry
A rich, thick red curry made with peanuts and coconut milk, typically served with beef, chicken, or tofu.
Kai Med Mamuang
Stir-fried chicken with roasted cashews, dried chilies, and vegetables in a savory sauce.
Khao Na Ped
Chinese-style roast duck sliced over rice with a sweet, five-spice soy gravy and pickled ginger.
Yen Ta Fo
A bright pink noodle soup coloured with red fermented tofu sauce, with fish balls, squid, tofu and morning glory.
Khanom Buang
Thin, crisp Thai crepes folded around a sweet meringue filling and topped with shredded coconut or preserved egg yolk.
Khao Kha Moo
Braised pork leg served over rice with a sweet, dark soy sauce and pickled greens.
Roti Gluay
A thin, crisp pan-fried roti wrapped around sliced banana and egg, drizzled with condensed milk and sugar.
Nam Prik Ong
A spicy, tomato-based chili dip with minced pork, from northern Thailand.
Khanom Tuay
Two-layer steamed coconut puddings in little cups: a sweet pandan base under a silky salted coconut cream top.
Pu Pad Pong Karee
Crab stir-fried in a creamy, mild curry sauce of egg, milk, curry powder and chilli paste.
Yam Pla Duk Foo
Fluffy, crunchy fried shredded catfish with a sweet-sour-spicy green mango salad.
Khao Pad Sapparot
Fried rice with pineapple, prawns, cashews, raisins and a touch of curry powder, often served in a hollowed pineapple.
Gai Hor Bai Toey
Bite-sized marinated chicken wrapped in pandan leaves and fried, so the leaves perfume the meat.
Mee Krob
Crispy fried rice vermicelli tossed in a sticky sweet-sour tamarind and orange glaze with prawns and tofu.
Nam Prik Num
A smoky Northern Thai relish of grilled green chillies, shallots and garlic, pounded and eaten with sticky rice, pork cr...
Kor Moo Yang
Marinated pork neck grilled over charcoal until smoky and juicy, served with a tangy chilli dipping sauce.
Kai Palo
Boiled eggs and pork belly simmered in a sweet, five-spice soy broth until deeply brown.
Panaeng Neua
Slow-simmered beef in a thick, mildly spiced peanut curry with kaffir lime.
Pla Too Tod
Small Thai mackerel fried whole until crisp and served with rice, shrimp-paste chilli dip (nam prik kapi) and fresh vege...
Hoy Lai Pad Prik Pao
Clams stir-fried in their shells with Thai chilli jam, garlic and lots of sweet basil.
Kuay Teow Reua
A dark, intensely flavored Thai boat noodle soup with beef or pork in a spiced broth.
Sai Ua
A grilled Northern Thai herbed sausage packed with lemongrass, chiles, and turmeric.
Kuay Teow Tom Yum
Rice noodle soup in a hot, sour and sweet tom yum broth with minced pork, fish balls, crushed peanuts and lime.
Kaeng Khanun
A Northern Thai curry of young jackfruit simmered with pork ribs, tomatoes and cha-om leaves.
Pad See Ew
Wide rice noodles stir-fried with egg, Chinese broccoli, and meat in a sweet soy sauce.
Tub Tim Grob
Crunchy 'red rubies' of water chestnut coated in red tapioca, served in sweet coconut milk with crushed ice.
Kai Jeow
A Thai-style fluffy, deep-fried omelette, crispy at the edges and served with rice.
Pad Kee Mao
Wide rice noodles stir-fried with holy basil, chillies, garlic and meat or seafood: fiery, herby and savoury.
Kaeng Kari
A mild, mellow yellow curry with coconut milk, potato, and chicken, showing Indian spice influence.
Lod Chong
Short green pandan rice-flour noodles served in iced, sweetened coconut milk.
Goong Chae Nam Pla
Raw prawns 'cooked' in a fiery lime, garlic, chilli and fish sauce dressing, served chilled with bitter melon and mint.
Nam Tok
Grilled beef or pork sliced thin and tossed with roasted rice powder, lime, and herbs.
Pla Pao
Whole fish stuffed with lemongrass and packed in salt, then grilled over charcoal.
Yam Woon Sen
A tangy, spicy glass noodle salad with shrimp, ground pork, and fresh herbs.
Bamee Kiew Moo Daeng
Springy egg noodles with pork wontons, sliced red barbecue pork and greens, served dry with seasoning or in a clear brot...
Pad Prik King
A dry stir-fry of pork or chicken and long beans in red curry paste, finished with kaffir lime leaves.
Jok Moo
Smooth, thick rice porridge with pork meatballs, topped with ginger, spring onion, a soft egg and crispy dough sticks.
Rad Na
Wide rice noodles seared in the wok and smothered in a thick, savoury gravy with Chinese broccoli and pork or seafood.
Moo Krob
Pork belly boiled, dried and fried until the skin blisters into a glassy crackling, eaten with rice or in stir-fries.
Khao Kriab Pak Mor
Delicate steamed rice-flour crêpes folded around a sweet-savoury filling of pork, peanuts and radish, topped with fried ...
Khao Mok Gai
Thai-Muslim chicken biryani: turmeric-yellow rice baked with spiced chicken, topped with fried shallots and served with ...
Sai Krok Isan
Tangy fermented pork and rice sausages from northeastern Thailand, grilled and eaten with ginger, chillies and cabbage.
Tom Saep
A spicy and sour clear soup from northeastern Thailand, typically made with pork ribs and fresh herbs.
Yam Mamuang
A crunchy salad of shredded sour green mango with shallots, dried shrimp, roasted peanuts and a sweet-salty-sour chilli ...
Moo Hong
Pork belly slow-braised with garlic, black pepper, soy and palm sugar until sticky and meltingly soft.
Tam Khao Pod
A sweet-sour-spicy pounded salad of fresh corn with tomatoes, long beans, peanuts and salted egg, made like som tum.
Goong Pao
Big river prawns grilled in their shells over charcoal, served with a sharp green seafood dipping sauce.
Khanom Mor Gaeng
A dense, sweet baked custard of coconut milk, eggs, palm sugar and mung bean or taro, topped with crisp fried shallots.
Kanom Krok
Small coconut pancakes with a crispy edge and creamy center, cooked in a special molded pan.
Tom Kloang
A smoky, sour soup of dried or smoked fish with tamarind, roasted shallots and chillies, and herbs.
Khanom Jeen Nam Ya
Fresh rice noodles topped with a thick curry of pounded fish, krachai and coconut milk, eaten with fresh vegetables.
Pla Sam Rot
Crispy fried whole fish smothered in a 'three-flavour' sauce that is sweet, sour and spicy.
Thai Suki
A Thai-style hot pot of meat, seafood, vegetables and glass noodles cooked at the table, dipped in a spicy suki sauce.
Sua Rong Hai
Grilled beef brisket sliced and served with a punchy jaew dipping sauce of chilli, tamarind and toasted rice.
Nam Prik Kapi
A pungent shrimp paste and chilli relish served with fried mackerel, crisp vegetables and an omelette.
Kai Look Kheuy
Halved boiled eggs fried until blistered and smothered in a sweet-sour tamarind sauce with crispy shallots.
Gaeng Liang
A gentle, peppery vegetable soup thickened with a paste of shallots, shrimp paste, dried shrimp and white pepper, with l...
Chor Muang
Purple flower-shaped dumplings made from butterfly-pea-tinted dough, filled with savoury chicken or pork.
Tod Mun Goong
Crispy fried shrimp cakes, bouncy inside with a golden crust, a popular Thai appetizer.
Khanom Jeen Nam Ngiao
Fresh fermented rice noodles in a tangy Northern Thai tomato-and-pork broth with blood cubes and dried red cotton flower...
Khao Moo Daeng
Sliced red barbecue pork and crispy pork on rice, drenched in a sweet, thick red gravy, with boiled egg and cucumber.
Nua Pad Nam Man Hoi
Tender beef stir-fried with oyster sauce, onion, mushrooms and spring onion, a mild Thai-Chinese favourite.
Kuay Jab
Rolled rice noodles in a peppery pork broth with crispy pork belly, pork offal and boiled egg.
Khao Kluk Kapi
Rice fried with shrimp paste, served with sweet pork, shredded omelette, green mango, shallots and chillies to mix toget...
Kluay Buat Chi
Bananas simmered in salty-sweet coconut milk, a simple, comforting Thai dessert.
Pla Rad Prik
Crispy whole fried fish topped with a sweet, sour, and spicy chile sauce.
Nam Prik Pao
A smoky, sweet and spicy Thai chilli jam of roasted dried chillies, shallots, garlic, shrimp paste and tamarind, slowly ...
Foi Thong
Golden threads of duck egg yolk cooked in jasmine-scented syrup, a sweet symbolising lasting love.
Yam Khai Dao
Crispy-edged fried eggs cut up and tossed with shallots, tomato, celery and a sharp lime-chilli dressing.
Miang Kham
Little wraps of betel leaf filled with toasted coconut, lime, shallot, ginger, peanuts, dried shrimp and chilli, topped ...
Gai Tod Hat Yai
Southern Thai fried chicken marinated in coriander root, garlic and pepper, topped with a mountain of crispy fried shall...
Sangkaya Fak Thong
A whole small pumpkin filled with coconut-palm sugar custard and steamed, then cut into wedges.
Goong Ob Woon Sen
Prawns baked in a clay pot on a bed of glass noodles soaked in a peppery, gingery soy sauce, with pork belly for richnes...
Pla Kapong Neung Manao
Whole sea bass steamed and drowned in a sharp, garlicky lime and chilli broth.
Pad Woon Sen
Glass noodles stir-fried with egg, vegetables and pork or prawns in a light, savoury sauce.
Khao Tom Moo
A comforting rice soup of cooked jasmine rice in clear pork broth with pork meatballs, ginger, garlic oil and spring oni...
Khao Soi
A northern Thai curry noodle soup with both soft and crispy egg noodles, served in a rich coconut curry broth.
Gai Yang
Grilled marinated chicken, typically flavored with garlic, cilantro root, and pepper, served with a sweet chili dipping ...
Kua Kling
A fiery Southern Thai dry curry of minced pork or beef stir-fried in a turmeric-rich curry paste until every drop of liq...
Pad Khing Gai
Chicken stir-fried with lots of fresh ginger, wood ear mushrooms, onion and spring onion in a light savoury sauce.
Moo Tod Gratiem
Pork marinated with garlic and white pepper, fried until golden and topped with a heap of crispy garlic.
Gaeng Pa
A fiery, herbal 'jungle curry' with no coconut milk, packed with green peppercorns, krachai, vegetables and meat.
Gaeng Hung Lay
A rich, mild Northern Thai curry of slow-braised pork belly with ginger, garlic, tamarind and a Burmese-style spice past...
Pad Pak Ruam
Mixed vegetables stir-fried quickly over high heat with garlic and oyster sauce until glossy and tender-crisp.
Moo Ping
Sweet and savory grilled pork skewers, marinated in coconut milk and coriander root.
Khanom Pang Na Moo
Bread spread with seasoned minced pork, fried until crisp and golden, and served with sweet cucumber relish.
Gaeng Phed Ped Yang
Roast duck in a rich red coconut curry with pineapple, cherry tomatoes, grapes or lychees and Thai basil.
Hoy Tod
A crispy-chewy pancake of mussels or oysters in a tapioca and rice flour batter with egg, served on bean sprouts.
Gaeng Jued
A mild clear soup of minced pork, soft tofu, glass noodles and vegetables in a light broth.
Pad Pak Boong Fai Daeng
Morning glory flash-fried over roaring heat with garlic, chillies, soybean paste and oyster sauce.
Kuay Teow Kua Gai
Wide rice noodles fried with chicken and egg until smoky and slightly crisp, served on lettuce with sriracha.
Gaeng Som
A sharply sour and spicy Thai curry made with tamarind, fish, and vegetables, without coconut milk.
Khanom Chan
A colorful, chewy layered Thai dessert made from rice flour and coconut milk.
Sakoo Sai Moo
Translucent tapioca pearl dumplings filled with sweet-salty pork and peanuts, served with lettuce and chilli.
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