Thai cuisine is a delicate balance of sweet, sour, salty, and spicy, every dish is a carefully crafted harmony of flavours. Rooted in centuries old traditions, Thai food draws influence from China, India, and neighbouring Southeast Asian cultures, yet remains uniquely its own.
From fresh, zesty salads to fragrant soups and sizzling street food, here are some must-try Thai dishes that capture the essence of this vibrant culinary landscape.
1
Yum Talay (Spicy Seafood Salad)
Fresh, zesty, and packed with heat, Yum Talay is a bold seafood salad that awakens the palate. A mix of shrimp, squid, and mussels is tossed with lime juice, fish sauce, chillies, and herbs. The crunch of onions and coriander adds contrast, while a touch of sugar balances the acidity. Originally a coastal favourite, this salad is now enjoyed across Thailand, offering a light yet flavourful bite that embodies the country’s love for fresh ingredients and fiery spice.
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Tom Yum Goong (Spicy Shrimp Soup)
This world famous soup is a masterclass in Thai flavour. A fiery, tangy broth made with lemongrass, kaffir lime leaves, galangal, and chillies forms the base, while plump shrimp add richness. The dish can be clear or creamy, depending on whether evaporated milk or coconut milk is added. With roots in central Thailand, Tom Yum Goong is loved for its invigorating heat and depth, making it a comforting yet refreshing dish that pairs well with steamed rice.
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Tom Kha Gai (Chicken Coconut Soup)
Softer and creamier than Tom Yum, Tom Kha Gai offers a soothing contrast to Thailand’s spicier dishes. Coconut milk tempers the heat of galangal, kaffir lime, and chillies, creating a mildly spicy and aromatic broth. Juicy pieces of chicken absorb the fragrant liquid, while mushrooms add earthiness. Originally a dish from northern Thailand, it has gained nationwide popularity, often served as a gentler alternative for those who enjoy Thai flavours without the intense heat.
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Tod Mun Pla (Thai Fish Cakes)
Crispy, chewy, and full of fragrant spices, Tod Mun Pla is a street food staple. These golden fish cakes are made by blending white fish with red curry paste, kaffir lime leaves, and long beans, then deep frying until crispy outside and tender inside. Served with a sweet and tangy cucumber relish, they offer a perfect balance of spice and crunch. Once a snack enjoyed by fishermen, they are now a beloved appetiser found in markets and restaurants alike.
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Som Tum Thai (Thai Papaya Salad)
A dish that embodies Thailand’s love for bold, contrasting flavours, Tum Thai is a refreshing green papaya salad pounded together in a mortar and pestle. Shredded unripe papaya is mixed with garlic, chillies, lime juice, fish sauce, and palm sugar, creating a perfect balance of tangy, salty, sweet, and spicy. Often topped with peanuts and dried shrimp, it has Laotian origins but has become a nationwide favourite, served alongside sticky rice or grilled meats.
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Sai Ua (Northern Thai Sausage)
Sai Ua is a coiled, aromatic sausage from Thailand’s north, packed with lemongrass, kaffir lime leaves, and chillies. The minced pork mixture is grilled over charcoal, allowing the smoky flavours to seep in, while the spices infuse every bite with warmth and depth. Historically, this sausage was made in homes and served during family gatherings, but it’s now a must-try at markets in Chiang Mai, often enjoyed with sticky rice and fresh vegetables.
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Sai Krok Isaan (Isaan Sausage)
Fermented, tangy, and slightly smoky, Sai Krok Isaan is a sausage unique to Thailand’s northeastern Isaan region. Made from pork and sticky rice, it is left to ferment for a few days, giving it a distinct sour taste. Grilled over an open flame, the casing crisps up beautifully, while the inside remains juicy. Served with fresh cabbage, chillies, and ginger, this sausage is a beloved street food, embodying the rustic and bold flavours of Isaan cuisine.
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Pla Rad Prik (Fried Fish with Chilli Sauce)
Whole fish, deep fried until crispy, is topped with a rich, tangy chilli sauce that clings to every crevice. The sauce; made from garlic, palm sugar, fish sauce, and tamarind, strikes a perfect balance of sweet, spicy, and savoury. Typically made with snapper or tilapia, this dish is a centrepiece in Thai feasts, offering a satisfying crunch with every bite. It reflects the Thai love for fresh seafood paired with punchy, well-balanced sauces.
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Pla Pao (Grilled Salt Crusted Fish)
A simple yet incredibly flavourful dish, Pla Pao is a whole fish, often tilapia or snakehead, encrusted in salt and stuffed with lemongrass before being grilled over charcoal. The salt forms a crust that seals in moisture, leaving the flesh inside tender and juicy. Served with a spicy nam jim seafood sauce, it’s a favourite at street markets and riverside restaurants, embodying Thailand’s love for fresh, lightly seasoned seafood that lets natural flavours shine.
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Pad Thai (Thai Stir Fried Noodles)
Pad Thai is one of Thailand’s most recognisable dishes, but its origins are relatively modern. Popularised during the 1930s as a national dish, this stir fried noodle dish combines rice noodles with eggs, tofu, shrimp, and bean sprouts, all tossed in a tamarind based sauce. The balance of sweet, sour, and savoury is key, with a finishing touch of crushed peanuts and lime. Though often seen as a street food favourite, Pad Thai is a true representation of Thai culinary ingenuity. simple yet full of depth.
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Pad See Ew (Stir Fried Soy Sauce Noodles)
This comforting noodle dish is a staple in Thai street food culture. Wide sen yai rice noodles are wok-fried with soy sauce, egg, Chinese broccoli, and either chicken, pork, or tofu. The high heat cooking method gives it a slightly smoky aroma, while the soy sauce caramelises into a deep, savoury glaze. Originally influenced by Chinese cuisine, Pad See Ew has become a Thai favourite, offering a rich, well-balanced flavour that’s neither too sweet nor too salty.
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Pad Prik King (Stir Fried Pork with Red Curry Paste)
This dish brings the warmth of red curry paste without the heaviness of coconut milk. Thin slices of pork are stir-fried with aromatic kaffir lime leaves, green beans, and a rich, slightly spicy curry sauce. Unlike other Thai curries, Pad Prik King has a drier consistency, allowing the bold flavours to cling to the meat and vegetables. The result is a fragrant, umami-packed dish with a bright citrusy finish from the lime leaves.
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Pad Pak Boong (Stir Fried Morning Glory)
A simple yet flavourful vegetable dish, Pad Pak Boong showcases the versatility of morning glory (water spinach). Stir fried with garlic, chillies, oyster sauce, and fermented soybeans, it has a deep savoury taste with a hint of spice. This dish is cooked quickly over high heat, keeping the vegetables crisp and vibrant. A favourite in Thai home cooking, it's often served as a side dish or with steamed rice for a light, nutritious meal.
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Pad Krapow Moo Saap (Stir Fried Pork with Basil)
One of Thailand’s most beloved street foods, this dish is a perfect blend of spice and aroma. Minced pork is stir fried with holy basil, garlic, and bird’s eye chillies, creating an intensely fragrant and slightly fiery meal. Served over rice with a crispy fried egg, Pad Krapow Moo Saap delivers bold, peppery notes balanced by the richness of soy and fish sauce. Its quick preparation and deep flavour make it a go-to meal across Thailand.
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Nam Tok Moo (Waterfall Pork Salad)
This northern Thai dish is all about bold, smoky, and tangy flavours. Grilled pork is thinly sliced and tossed with toasted rice powder, lime juice, chillies, shallots, and fresh herbs. The name Nam Tok, meaning "waterfall," refers to the juices that drip while the pork is grilled. The roasted rice powder adds a nutty crunch, while the combination of lime and fish sauce creates a bright, savoury contrast. It’s a refreshing yet fiery dish, perfect with sticky rice.
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Moo Satay (Grilled Pork Skewers)
Originally influenced by Indonesian and Malaysian cuisine, Moo Satay is a popular Thai street snack. Marinated in coconut milk, turmeric, and spices, the pork skewers are grilled over charcoal for a smoky, slightly charred exterior. Served with a rich, creamy peanut sauce and a tangy cucumber relish, this dish is a perfect balance of sweet, savoury, and spicy. It’s often found sizzling at night markets, where the aroma alone is enough to draw a crowd.
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Massaman Curry (Coconut Curry)
A dish with deep Persian and Indian influences, Massaman Curry is a rich, mildly spiced curry that sets itself apart from other Thai curries. Made with tender chunks of beef or chicken, coconut milk, potatoes, peanuts, and a unique blend of warming spices like cinnamon and cardamom, it has a subtle sweetness and nutty depth. The slow cooking process allows the meat to absorb the complex flavours, resulting in a hearty, fragrant dish best enjoyed with jasmine rice.
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Laab (Spicy Salad)
A staple of Isaan cuisine, Laab is a bold, spicy salad made with minced meat, toasted rice powder, lime juice, chillies, and fresh herbs like mint and coriander. The balance of citrus, heat, and umami creates an explosion of flavours in every bite. Traditionally made with pork or chicken, Laab is often enjoyed with sticky rice and raw vegetables. Its combination of crunchy textures and zesty heat makes it a refreshing yet fiery dish.
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Kuay Teow Reua (Boat Noodles)
A dish with a history dating bck to the floating markets of Bangkok, Boat Noodles are a deeply flavoured noodle soup traditionally served in small bowls. The broth is rich and dark, thickened with pork or beef blood, giving it a bold, almost creamy depth. Packed with rice noodles, tender meat, herbs, and crispy pork rinds, this dish is both comforting and intensely savoury. The small portions allow diners to enjoy multiple bowls in one sitting, making it a must-try street food experience.
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Khao Tom (Thai Rice Soup)
A humble yet nourishing dish, Khao Tom is a light, aromatic rice soup often enjoyed for breakfast or as a late-night meal. Made by simmering jasmine rice with broth, garlic, ginger, and either pork, chicken, or seafood, it has a soothing, delicate flavour. Served with fresh coriander, crispy garlic, and a splash of fish sauce, Khao Tom is comfort food at its finest; warm, fragrant, and easy to digest, making it a favourite for when you need something gentle yet satisfying.
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Khao Soi (Thai Curry Noodles)
A northern Thai specialty, Khao Soi combines egg noodles in a fragrant coconut curry broth, topped with crispy fried noodles for texture. The broth, rich with turmeric, coconut milk, and mild spices, is typically served with chicken or beef. A squeeze of lime, pickled mustard greens, and shallots cut through the richness, balancing every bite. Influenced by Burmese cuisine, Khao Soi is a beloved dish in Chiang Mai, offering a perfect blend of creamy, spicy, and tangy flavours.
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Khao Pad (Thai Fried Rice)
Khao Pad is a simple yet flavourful dish found across Thailand, made with jasmine rice stir-fried with garlic, soy sauce, and a choice of meat or seafood. Unlike Chinese style fried rice, Thai fried rice has a lighter, more aromatic taste, often enhanced with fish sauce and a hint of lime. Served with fresh cucumber slices and a side of prik nam pla (chilli fish sauce), Khao Pad is an easy-to-love comfort food that reflects Thailand’s love for bold but balanced flavours.
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Khao Niew Mamuang (Mango Sticky Rice)
One of Thailand’s most famous desserts, Mango Sticky Rice pairs sweet, glutinous rice with ripe mango slices and a drizzle of coconut cream. The sticky rice is cooked with coconut milk and sugar, giving it a rich, creamy texture that contrasts beautifully with the natural tartness of the mango. A sprinkle of crispy mung beans adds a subtle crunch. Traditionally enjoyed during mango season, this dessert is a perfect balance of tropical flavours and indulgent sweetness.
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Khao Man Gai (Thai Chicken Rice)
A Thai take on Hainanese chicken rice, Khao Man Gai consists of poached chicken served over fragrant rice cooked in chicken fat. The dish is mild in flavour but elevated by its signature sauce; a punchy mix of fermented soybeans, ginger, garlic, and chillies. Served with clear chicken broth and fresh cucumber slices, Khao Man Gai is a popular street food, loved for its simple yet comforting taste. It’s proof that the best dishes don’t need to be complicated.
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Khanom Chin Nam Ngiao (Rice Noodles with Spicy Pork Sauce)
A northern Thai delicacy, this dish features fermented rice noodles served with a deep red, tangy, and slightly spicy pork broth made with tomatoes and dried chillies. The broth is slow cooked with ngiao flowers, giving it an earthy aroma unique to the region. Typically garnished with fresh herbs, crispy pork rinds, and pickled vegetables, Khanom Chin Nam Ngiao is bold, complex, and packed with the rich umami of traditional northern Thai cooking.
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Kanom Krok (Coconut Rice Pancakes)
A favourite Thai street food snack, Kanom Krok are small, crispy on the outside, soft on the inside coconut rice pancakes. Made from a batter of rice flour, coconut milk, and sugar, these delicate treats are cooked in a special cast iron pan, forming little half-moons with a slightly caramelised crust. Some variations include toppings like sweet corn or spring onions for a mix of savoury and sweet flavours. Light, fragrant, and addictive, they’re best enjoyed fresh off the pan.
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Kanom Jeen Nam Ya (Rice Noodles with Fish Curry Sauce)
This dish features soft, fermented rice noodles drenched in a rich, coconut-based fish curry sauce. The sauce, made with ground fish, lemongrass, galangal, and red curry paste, delivers a warm, aromatic heat. Often served with a mix of fresh and pickled vegetables, Kanom Jeen Nam Ya is a refreshing yet deeply flavoured dish that’s both comforting and packed with layers of spice and herbaceous notes. It’s a common breakfast or lunch option across Thailand.
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Kai Med Ma Muang (Chicken with Cashew Nuts)
A Thai & Chinese fusion dish, Kai Med Ma Muang is a stir fry of tender chicken, crunchy cashews, dried chillies, and onions, all coated in a rich, savoury sweet sauce. The sauce, made with soy sauce, oyster sauce, and a touch of palm sugar, creates a glossy, umami packed coating for the ingredients. The roasted cashews add nuttiness and crunch, making every bite deeply satisfying. Served with jasmine rice, this dish is a go-to for anyone craving something both hearty and flavourful.
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Kai Jeow (Thai Omelette)
A staple of Thai home cooking, Kai Jeow is a crispy, golden brown omelette cooked in hot oil, giving it an airy, slightly crunchy texture. Seasoned with fish sauce or soy sauce, it’s often served over rice with a side of sriracha or sweet chilli sauce. Though simple, the contrast between the crispy edges and soft interior makes it an incredibly satisfying dish. Quick to prepare and endlessly customisable, Kai Jeow is Thai comfort food at its best.
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Hor Mok Pla (Steamed Fish Custard)
A dish that showcases Thailand’s love for bold yet delicate flavours, Hor Mok Pla is a silky, steamed fish curry custard cooked in banana leaves. The mixture of fish, coconut milk, red curry paste, and egg creates a soft, mousse like texture that melts in the mouth. Often topped with Thai basil and coconut cream, it carries a perfect balance of spice and creaminess. Traditionally cooked over charcoal, Hor Mok Pla is a dish deeply tied to Thailand’s coastal heritage.
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Gai Yang (Grilled Chicken)
Gai Yang is Thai street food at its finest, marinated chicken grilled over charcoal until golden and smoky. The marinade, a blend of garlic, coriander root, white pepper, and fish sauce, infuses the meat with a savoury depth. Originating from Thailand’s northeastern Isan region, Gai Yang is often served with sticky rice and nam jim jaew, a tangy dipping sauce with roasted chillies and lime. Juicy on the inside, crisp on the outside, this dish is the perfect balance of simplicity and bold flavour.
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Gaeng Som (Thai Sour Curry)
Gaeng Som is a vibrant, tangy curry that’s unlike the creamy coconut based Thai curries. Instead, it features a tamarind infused broth, giving it a distinctive sourness that perfectly complements the heat from fresh chillies. Typically made with fish or prawns and vegetables like green papaya or bamboo shoots, it’s a refreshing yet fiery dish. Originating from southern Thailand, Gaeng Som is best enjoyed with steamed jasmine rice, allowing the complex flavours to shine through.
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Gaeng Liang (Spicy Vegetable Soup)
Light yet intensely flavoured, Gaeng Liang is a rustic, spicy soup made with seasonal vegetables, fresh herbs, and shrimp or fish. The broth is enriched with a paste of peppercorns, shrimp paste, garlic, and Thai basil, creating a fragrant and slightly peppery heat. It’s a dish that embodies Thai home cooking, offering warmth and nourishment in every spoonful. Traditionally, it’s enjoyed alongside rice, but its depth of flavour makes it satisfying on its own.
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Gaeng Keow Wan (Thai Green Curry)
Rich, aromatic, and creamy, Thai Green Curry is a staple of Thai cuisine. Made with a paste of green chillies, lemongrass, galangal, and kaffir lime leaves, it’s simmered in coconut milk with chicken, eggplant, and sweet basil. The dish originated in central Thailand and is known for its balance of spice and sweetness. The result is a luscious, mildly spicy curry that pairs beautifully with jasmine rice or soft rice noodles.
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Gaeng Hang Lay (Thai Pork Curry)
A speciality of northern Thailand, Gaeng Hang Lay is a slow cooked pork curry with Burmese influences. Unlike coconut based curries, this dish uses a blend of tamarind, ginger, and dried spices like cinnamon and cumin, giving it a rich, slightly tangy depth. The pork is braised until tender, soaking up the deep, earthy flavours of the sauce. Traditionally enjoyed with sticky rice, this dish is a must-try for those who love bold, complex curries.
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Gaeng Daeng (Thai Red Curry)
Thai Red Curry is a velvety, fragrant dish made with red curry paste, coconut milk, and a choice of meat or tofu. The paste, a blend of dried red chillies, lemongrass, garlic, and galangal, gives the dish its deep red hue and rich, slightly smoky heat. Often served with Thai basil and kaffir lime leaves, Gaeng Daeng is a beautifully balanced curry that captures the essence of Thai flavours; spicy, creamy, and deeply aromatic.
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