Thai food: discover traditional cuisine

KHAO PAD – Thai fried rice. Stir-fried jasmine rice with garlic, onions, eggs, chicken, shrimp, or crab, seasoned with soy sauce and lime. A staple dish in Thai households, often personalized with regional ingredients.

KHAO NIAO – sticky rice, a staple in northeastern Thai cuisine, traditionally eaten by hand and served with grilled meats and papaya salad.

KHAO MAN GAI – fragrant rice cooked in chicken broth and pandan leaves, served with poached chicken and a signature ginger-chili sauce.

KHAO TOM – a comforting rice soup or porridge, often prepared with pork or shrimp and flavored with garlic, ginger, and cilantro.

KHAO SOI – a northern Thai dish featuring egg noodles in a rich coconut curry soup, topped with crispy noodles, served with chicken or beef.

PAD SEE EW – wide rice noodles stir-fried with Chinese broccoli, eggs, and sweet soy sauce.

PAD THAI – this stir-fry with noodles, tofu, dried shrimp, eggs, and tamarind sauce is the most popular Thai dish outside of Thailand.

KHAO KLUK KAPI – rice stir-fried with shrimp paste, served with sweetened pork, green mango, chili, and egg.

KUAY TEOW NAM – rice noodles in a clear or dark broth with meatballs, sliced meats, and vegetables.

MEE KROB – crispy rice noodles coated in a sweet and tangy sauce, often mixed with shrimp and garnished with citrus peel.

KUAY TEOW REUA – translates as boat noodles. This rice noodle soup is served in a small bowl with a rich, dark broth flavored with spices, blood, and herbs. Sold by vendors on boats, hence the name.

SOM TUM – green papaya salad, perhaps Thailand’s most famous vegetable dish. Unripe papaya is shredded and pounded with tomatoes, long beans, peanuts, and a zesty lime-chili-garlic dressing. The contrasting textures and balance of sweet, sour, and spicy flavors make this dish extraordinary.

PAD PAK BUNG FAI DAENG – or stir-fried morning glory, crisp greens with a savory and spicy stir-fry sauce. Water spinach stir-fried quickly with garlic, chili, and soy or oyster sauce.

GAENG KEOW WAN PHAK – vegetarian green curry. A creamy coconut milk-based green curry made with eggplant, bamboo shoots, Thai basil, and green chilies, often without meat or with tofu.

YUM MAMUANG – green mango salad that perfectly demonstrates how Thai cuisine uses unripe fruits in savory applications. The tart mango is paired with shallots, chilies, and herbs in a bright dressing.

GAENG LIANG – clear, herbal soup made with pumpkin, sweet corn, Thai basil, and local greens, seasoned with shrimp paste and whole shrimps (or omitted for vegetarian versions).

PAD PAK RUAM MITR – broccoli, carrots, baby corn, and mushrooms, stir-fried with soy sauce and garlic.

PAD KRA PAO – Thai basil stir-fry is stir-fried minced or sliced meat (chicken, pork, or beef) with garlic, chili, and Thai holy basil, served over rice and often topped with a fried egg.

GAI YANG – char-grilled chicken marinated in garlic, coriander root, and black pepper. Served with sticky rice and dipping sauces like nam jim jaew (tamarind chili sauce).

MASSAMAN CURRY – a rich, mild curry typically made with beef or chicken, potatoes, and peanuts. CNN once named it the world’s best food! Sweet curry is characterized by cinnamon, cloves, and star anise.

KAENG PHET – red curry. A spicy coconut milk-based curry made with chicken, pork or shrimp, red curry paste, bamboo shoots, and Thai basil. Usually served with rice.

MOO PING – tender, marinated pork skewers grilled, often served with sticky rice.

KHAO MOK GAI – Thai chicken biryani. Rice cooked with turmeric, cinnamon, coriander, curry powder, cardamon, and cumin. Served with tender marinated chicken and a sweet chili dipping sauce.

PANANG CURRY – a rich, thick curry usually made with beef, chicken or shrimp. It’s less soupy than other Thai curries and has a distinctive peanutty flavor profile with a hint of sweetness.

LARB MOO – pork salad. A spicy, tangy salad made with minced pork, lime juice, fish sauce, roasted rice powder, and fresh herbs.

KAENG HANG LAY – northern Thai pork curry, a mild curry made with pork belly or shoulder, flavored with garlic, ginger, tamarind, and fermented soybeans.

SAI UA – a grilled sausage made with minced pork, lemongrass, kaffir lime leaves, and red curry paste.

TOM KHA GAI – coconut chicken soup. A creamy, aromatic soup made with chicken, coconut milk, lemongrass, galangal, and lime juice. A milder alternative to tom yum, ideal for those who prefer less spice.

TOM YUM GOONG – while technically a soup, this spicy and sour shrimp soup is one of Thailand’s most famous dishes internationally. The combination of lemongrass, kaffir lime leaves, galangal, and plump shrimp creates an incredibly aromatic dish.

PLA SAM ROD – three-flavored fish. Crispy fried fish topped with a tangy, sweet, and spicy sauce made with garlic, chili, and tamarind.

PLA KAPONG NEUNG MANAO – whole sea-bass steamed with garlic, chili, lime juice, and cilantro.

HOR MOK PLA – a savory custard made with fish, red curry paste, coconut milk, and eggs, steamed in banana leaves.

YUM TALAY – a tangy salad featuring mixed seafood like shrimp, squid, and mussels, tossed with lime juice, chili, and fresh herbs.

HOY TOD – a crispy fried pancake made with eggs, rice flour, and fresh oysters, served with chili sauce.

KAI JEOW – a fluffy, crispy omelette made with eggs, fish sauce, and sometimes ground pork or crab, served with steamed rice and chili sauce.

KHAI LUUK KHUEY – son-in-law eggs. Boiled eggs, fried until golden, served with a tangy tamarind sauce made with palm sugar, fish sauce, and chili. A dish with humorous folklore attached, served at family gatherings.

KAI YAT SAI – a savory omelette filled with minced meat, onions, tomatoes, and herbs, folded into a neat parcel.

KHAO NIEW MAMUANG – mango sticky rice, sweet sticky rice topped with ripe mango slices and coconut milk. A beloved dessert, especially during mango season.

KHANOM KROK – small rice flour and coconut milk pancakes, crispy on the outside and soft inside, often filled with spring onions or sweet corn, a street food snack.

KHAO LAM – sticky rice mixed with coconut milk and sugar, stuffed into bamboo, and roasted over a fire.

WOON GATI – Thai coconut jelly made from coconut milk and agar-agar, often layered for a striped effect.

KHANOM TUAY – a two-layered dessert featuring a sweet bottom layer of rice flour and palm sugar, topped with a salty coconut milk custard.