Thailand Food Guide

Khao Soi

A northern Thai specialty from Chiang Mai featuring egg noodles in a rich, curry-like broth made with coconut milk, topped with crispy fried noodles, pickled vegetables, and lime.

Larb (Laab)

An Isaan (northeastern Thai) minced meat salad flavored with fresh herbs, toasted rice powder, lime juice, and chili, considered the unofficial national dish of neighboring Laos.

Boat Noodles (Kuay Teow Reua)

Originally sold from boats along Bangkok's canals, these small bowls of rice noodles are served in a rich, dark broth flavored with pork or beef blood, giving it a unique depth and consistency.

Gaeng Hung Lay

A northern Thai pork belly curry with Burmese influences, featuring a complex blend of spices including ginger, tamarind, and turmeric - traditionally served at special occasions in the north.

Kai Yang

Northeastern (Isaan) style grilled chicken marinated in fish sauce, garlic, and herbs, slow-grilled over low heat until the skin is crispy - typically served with sticky rice and dipping sauces.

Tom Yum Goong (ต้มยำกุ้ง)

A hot and sour soup with prawns, lemongrass, galangal, kaffir lime leaves, chilies, and mushrooms. It's known for its bold flavors and aromatic fragrance.

Pad Thai (ผัดไทย)

Thailand's national dish. Stir-fried rice noodles with shrimp, tofu, eggs, bean sprouts, and peanuts, flavored with tamarind pulp, fish sauce, and palm sugar.

Green Curry (แกงเขียวหวาน)

A rich and creamy curry made with green chilies, coconut milk, vegetables, and meat (often chicken, beef, or pork). It has a complex flavor profile, balancing spicy, sweet, and savory notes.

Massaman Curry (แกงมัสมั่น)

A mild and flavorful curry with influences from India and the Middle East. It typically contains coconut milk, potatoes, peanuts, and meat (often beef or chicken), with a unique blend of spices.

Som Tum (ส้มตำ)

A spicy green papaya salad made with shredded papaya, tomatoes, green beans, peanuts, chilies, garlic, lime juice, and fish sauce. It's a refreshing and flavorful dish, often served with sticky rice.

Khao Pad (ข้าวผัด)

Fried rice, a staple dish in Thailand. It's typically made with jasmine rice, vegetables, meat (often chicken, pork, or shrimp), and eggs, seasoned with soy sauce and fish sauce.

Gaeng Keow Wan Gai (แกงเขียวหวานไก่)

Green curry with chicken. A popular variation of green curry, featuring tender chicken pieces in the rich and creamy coconut milk-based sauce.

Pad See Ew (ผัดซีอิ๊ว)

Stir-fried wide rice noodles with Chinese broccoli, egg, and meat (often pork or chicken), seasoned with dark soy sauce and sweet soy sauce. It has a savory and slightly sweet flavor.

Kuay Teow Reua (ก๋วยเตี๋ยวเรือ)

Boat noodles. A rich and flavorful noodle soup, often made with pork or beef, served in a small bowl. It's known for its dark broth, seasoned with spices and herbs.

Mango Sticky Rice (ข้าวเหนียวมะม่วง)

A classic Thai dessert made with sweet sticky rice, ripe mango slices, and a drizzle of coconut milk. It's a perfect combination of sweet, creamy, and fruity flavors.

Ripe mango served with sweet sticky rice drizzled with coconut milk. A classic Thai dessert, especially popular during the mango season.

Bananas simmered in sweet coconut milk, often flavored with pandan leaves and a pinch of salt. A simple yet satisfying dessert.

Small, round coconut-rice pancakes cooked in a special pan. The crispy edges and soft, creamy center create a delightful textural contrast.

Traditional Thai layered jelly cake made with coconut milk, rice flour, and pandan leaves creating alternating colored layers (typically green and white). Steamed layer by layer, this time-intensive dessert requires patience and skill. Each translucent layer has a slightly chewy, silky texture. Often served at celebrations, festivals, and auspicious occasions. The number of layers (chan) symbolizes progression and elevation in Thai culture.

Refreshing Thai dessert featuring water chestnuts coated in tapioca flour, creating ruby-red (tub tim) cubes with crunchy (grob) centers, served in sweetened coconut milk over crushed ice. The contrast between cold creamy coconut milk, crunchy water chestnuts, and crushed ice makes this a beloved hot-weather treat. November 2025 sees modern versions incorporating jackfruit, pandan jelly, and colorful variations at Bangkok's dessert cafes.

Golden egg yolk threads (foi thong means 'golden threads') drizzled into boiling sugar syrup through a special cone, creating delicate sweet strands. This ancient Thai dessert requires exceptional skill—the yolk must flow steadily while the cook swirls the cone to create nest-like shapes. Served at weddings and celebrations as the golden color symbolizes prosperity. Portuguese-influenced (from 17th century), now a cornerstone of Thai royal cuisine.

Thai crispy crepes—ultra-thin, lacy pancakes cooked on a hot griddle until crispy, then folded and filled with sweet or savory toppings. Traditional sweet version features coconut cream (foi) and shredded coconut mixed with sugar, sometimes with golden egg yolk threads (foi thong). Savory versions include minced shrimp. November 2025 sees innovative flavors at Bangkok street markets including chocolate, durian, and taro.

Thai coconut custard traditionally steamed inside a small pumpkin or young coconut, creating a silky, sweet pudding with pandan aroma. Made from coconut milk, eggs, palm sugar, and pandan leaves. The pumpkin version (sangkhaya fak thong) is most iconic, with the pumpkin flesh eaten alongside the custard. Steaming inside the natural vessel infuses subtle vegetable sweetness. A beloved dessert found in markets throughout Thailand.