What Thai Food Should I Try

One press picks a Thai dish to try and says what is in it.

Khao soiNorthern Thailand. Boiled and crisp-fried egg noodles in a curry soup with coconut milk.

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How it works

What Thai food should I try? Any of these 121 dishes: 14 noodle dishes, 13 rice dishes, 15 curries, 10 soups, stews and hot pots, 14 salads, 25 stir-fries, grills and snacks, and 30 sweets and drinks.

Read the full guide

If you have only had pad thai

Pad see ew is another wok-fried noodle dish, with dark soy sauce and a smoky char, and drunken noodles are a spicier take on it.

Four regions on one menu

Khao soi, sai ua and kaeng hang le come from the north. Larb, kai yang and crying tiger are from Isan, the northeast, where sticky rice is the staple. The south gives khua kling, kaeng tai pla and roti, and green curry comes from central Thailand.

Questions and answers

What kind of Thai food should I try first?

One of each kind covers a lot of ground: pad see ew for noodles, a green or massaman curry, tom kha gai for soup, som tam for a salad and mango sticky rice to finish.

What Thai food is not spicy?

Massaman curry is only mildly spicy, yellow curry is milder than other Thai curries, and tom kha gai is milder and sweeter than tom yum. Khao man gai and Thai fried rice come with their spicy sauce on the side.

What is the difference between red, green and yellow Thai curry?

Green curry is made with fresh green chilies and tends to be more pungent than red, which uses dried red chilies. Both are cooked in coconut milk. Yellow curry has turmeric and less chili.

Is pad thai the national dish of Thailand?

It is one of them, and a young one. By the common account it dates from World War II, when the government promoted rice noodles to save rice. Pad kaprao is considered a national dish too.

Do you eat Thai food with chopsticks?

Mostly not. Most Thais eat with a fork and spoon, the fork pushing food into the spoon. Chopsticks are mainly for Chinese-style noodle soups, and in the north and northeast sticky rice is shaped into small balls by hand.

All 121 dishes

Noodles 14

Boat noodles Rice noodles with pork and beef in a dark, strongly flavoured broth, served in a small bowl.
Drunken noodles Pad kee mao: stir-fried noodles like pad see ew but spicier. No alcohol goes into it.
Khanom chin Fresh, thin white noodles made from fermented rice, eaten with a sauce such as nam ya, a fish curry.
Khao soi Northern Thailand. Boiled and crisp-fried egg noodles in a curry soup with coconut milk.
Kuaichap Rolled-up rice noodle sheets in a pork broth with boiled egg. A Teochew Chinese dish at first.
Kuaitiao khua kai Rice noodles stir-fried with chicken, seasoned with oyster sauce, soy sauce and fish sauce.
Mi krop Deep-fried rice vermicelli in a sweet and sour sauce. The name means crisp noodles.
Nam ngiao Northern Thailand. Rice noodles in a spicy, tangy sauce of pork broth and tomato.
Pad see ew Wide rice noodles stir-fried dry with dark soy sauce until smoky and a little charred.
Pad thai Rice noodles stir-fried with shrimp, egg, peanuts, bean sprouts and green onions.
Phat wun sen Glass noodles stir-fried with egg and vegetables, plus meat or seafood.
Rat na Stir-fried wide rice noodles with meat or tofu and gai lan under a thickened sauce.
Sukhothai rice noodles Thin rice noodles with pork, sliced green beans, ground peanuts and lime.
Yentafo The Thai version of yong tau foo: noodles that are slightly sweet, sour, salty and spicy.

Rice dishes 13

American fried rice Rice fried with ketchup and raisins, served with fried chicken, ham or sausages.
Chok Rice congee with minced chicken or pork. An egg mixed in is optional.
Khao chae Rice soaked in cool water, made for the hot season from mid-March to the end of April.
Khao kha mu Pork leg simmered in soy sauce and five-spice powder, sliced over steamed rice.
Khao khai chiao An omelette on white rice, often eaten with chili sauce. A quick snack or breakfast.
Khao khluk kapi Rice mixed with shrimp paste, served with sweet pork, sour green mango and shallots.
Khao man gai Thai chicken rice: rice steamed with garlic, sliced chicken, chicken broth and a spicy dip.
Khao mok gai Thai chicken biryani: rice cooked together with a chicken curry. A Thai-Muslim dish.
Khao mu daeng Red roast pork on steamed rice with a sweet gravy, egg and sliced cucumber.
Khao na pet Roast duck on rice, with duck broth on the side.
Khao niao Sticky rice, the staple of the north and northeast, eaten with the right hand.
Khao tom Rice soup: boiled rice in a light broth with minced pork, chicken or fish. Often breakfast.
Thai fried rice Khao phat: rice fried with egg, onion and chicken, shrimp or crab, served with lime and cucumber.

Curries 15

Chuchi pla A semi-dry red curry made with fish, such as fried snapper.
Green curry Central Thailand. Coconut curry of fresh green chilies and Thai basil, usually with chicken.
Ho mok pla Fish curry with coconut milk and egg, steamed in a banana leaf cup.
Jungle curry Kaeng pa: a watery, highly spicy curry that usually has no coconut milk.
Kaeng hang le Northern Thailand. A rich pork curry with dried spices, eaten with long-grained rice.
Kaeng som Sour and spicy fish curry with vegetables. The sour taste comes from tamarind.
Kaeng tai pla Southern Thailand. A strong-smelling curry made with tai pla, a salty fermented fish sauce.
Kaeng thepho Central Thailand. A red curry with coconut milk, today mostly made with pork belly.
Khua kling Southern Thailand. Meat dry-fried with red curry paste: spicy, with no sauce.
Massaman curry Rich, mildly spicy coconut curry, usually of chicken, potatoes, onions and peanuts.
Panang curry Phanaeng: a thick, creamy, mildly sweet curry with beef, chicken or pork.
Phat phrik khing A dry curry fried in oil with no liquid coconut milk. Khing means ginger, but it has none.
Red curry Kaeng phet: a paste of dried red chilies cooked in coconut milk with meat, shrimp or tofu.
Red curry with roast duck Kaeng phet pet yang: red curry with roast duck, often with grapes and pineapple.
Yellow curry Kaeng kari: a turmeric curry, often of chicken and potatoes, milder than other Thai curries.

Soups, stews and hot pots 10

Chim chum Chicken or pork cooked with galangal, sweet basil and lemongrass in a small clay pot.
Khai phalo Eggs stewed with meat, often pork, in soy sauce, garlic, ginger and five-spice powder.
Mu kratha Sliced pork grilled on a dome over charcoal while vegetables cook in the soup around it.
Thai suki A hot pot: meat, seafood, noodles and vegetables cooked at the table, then dipped in a spicy sauce.
Tom chuet A light, clear broth with vegetables. Minced pork, soft tofu or glass noodles can go in.
Tom kha gai Chicken and galangal soup with coconut milk: creamier, milder and sweeter than tom yum.
Tom khlong Sour, spicy soup with smoked dried fish and herbs. The sourness is tamarind, not lime.
Tom saep Northeast Thailand. Hot and sour soup of stewed meat, ground roasted rice, lime juice and herbs.
Tom som A sour soup, typically made in northern Thailand, that usually has seafood or chicken.
Tom yum Hot and sour broth of lemongrass, galangal, lime leaves and chilies, usually with prawns or chicken.

Salads 14

Khao yam Southern Thailand. A rice salad: one version has pomelo, bean sprouts and toasted coconut.
Larb Northeast Thailand. Minced meat with lime juice, fish sauce, chilies, ground roasted rice and mint.
Miang kham A one-bite wrap: dried shrimp and other ingredients folded in a cha phlu leaf.
Nam tok Northeast Thailand. Grilled beef or pork in thin strips, dressed much like larb.
Phla kung Spicy salad of prawns, sliced lemongrass, herbs and shallots in a lime juice dressing.
Som tam Spicy salad of shredded unripe papaya. The central Thai version has peanuts.
Tam mamuang A salad in the style of som tam, made with strips of tangy unripe mango.
Yam khai dao A spicy salad made with fried eggs. Easy to make and not usually sold in restaurants.
Yam naem khao thot Crumbled crispy-fried curried rice balls with fermented pork sausage, peanuts and lime juice.
Yam nuea yang Grilled beef in a spicy salad with shallots and either Thai celery or spearmint.
Yam pla duk fu Crispy fried shredded catfish with a spicy, tangy green mango salad.
Yam som-o Pomelo salad with roasted peanuts, fried anchovies, chilies, tamarind juice and fish sauce.
Yam thale Mixed seafood in a spicy salad with Thai celery, shallots, fish sauce and lime juice.
Yam wun sen Spicy glass noodle salad with minced chicken or pork and often seafood.

Stir-fries, grills and snacks 25

Chicken with cashew nuts Kai phat met mamuang: chicken stir-fried with cashew nuts and whole dried chilies.
Crying tiger Suea rong hai, northeast Thailand: grilled beef, sliced and eaten with sticky rice.
Kai ho bai toei Pieces of marinated chicken wrapped in pandan leaves and deep-fried.
Kai yang Northeast Thailand. Marinated grilled chicken, usually eaten together with som tam.
Karipap Curry puff: a small pastry snack filled with chicken, potato, onion and curry powder.
Khai yat sai A stuffed omelette: egg folded over minced pork or beef, onion and tomato.
Khanom kuichai Rice flour dumplings filled with garlic chives, steamed and sometimes fried.
Kung thot krathiam phrik Thai Deep-fried prawns with garlic and fresh peppercorns.
Luk chin ping Meatballs of fish, pork, beef or chicken grilled on a stick, with a spicy, tangy dip.
Mu krop Crispy pork belly: marinated, then fried until the rind is golden and crisp.
Mu ping Grilled pork on skewers, a street food eaten with sticky rice.
Pad kaprao Minced pork, chicken or beef stir-fried with holy basil, chilies, garlic and soy sauce.
Pak boong fai daeng Morning glory, also called water spinach, stir-fried with garlic, chilies and yellow bean sauce.
Phat khing Chicken stir-fried with sliced ginger, mushrooms and peppers, served with rice.
Pla nueng manao Steamed fish drenched in a dressing of garlic, chili and lime juice.
Pla sam rot Three flavours fish: deep-fried fish under a sweet, tangy and spicy tamarind sauce.
Roti Southern Thailand. Flatbread eaten with curries, or as a street dessert with condensed milk.
Sai krok Isan Northeast Thailand. Fermented sausage of pork and rice, eaten with chilies, cabbage and ginger.
Sai ua Northern Thailand. Grilled pork sausage seasoned with lemongrass, galangal and lime leaves.
Sakhu sai mu Tapioca balls with a pork filling, sold at street stalls and markets.
Satay Marinated meat grilled on bamboo skewers, served with peanut sauce and pickled cucumber.
Soft-shell crab with curry powder Phunim phat phong kari: fried soft-shell crab stir-fried with egg and curry powder.
Son-in-law eggs Khai luk khoei: boiled eggs fried until crisp outside, served with a tangy tamarind sauce.
Thot man pla Fried fish cakes made with red curry paste, yardlong beans and lime leaf.
Thung thong Money bags: small crisp pastry purses of minced chicken or pork and prawn.

Sweets and drinks 30

Bua loi Small rice-flour balls cooked in coconut milk and sugar. The name means floating lotus.
Foi thong Golden threads: strings of egg yolk boiled briefly in sugar syrup.
Khanom bueang Thai crispy pancakes, folded like tacos around meringue and sweet or salty toppings.
Khanom chan A sweet built up in layers from rice flour, tapioca flour and coconut milk.
Khanom krok Small pancakes of rice flour, sugar and coconut milk, cooked in a pan of round hollows.
Khanom mo kaeng A baked custard of coconut milk, eggs and palm sugar, usually with taro.
Khanom tan Little cakes of toddy palm sugar and coconut milk, steamed and topped with grated coconut.
Khanom thuai Rice flour, coconut milk and sugar cooked and served in small ceramic cups.
Khanom Tokyo A thin, flat street pancake filled with sweet custard cream or something savoury.
Khanom tom Boiled sticky rice dumplings with a caramelised coconut filling, covered in grated coconut.
Khao lam Sticky rice roasted inside a section of bamboo.
Khao tom mat Sticky rice, ripe banana and coconut milk, wrapped and steamed in banana leaves.
Kluai thot Bananas deep-fried in a light batter.
Lot chong Pandan-flavoured noodles of rice flour, served in sweetened coconut milk.
Luk chup Mung bean paste shaped and coloured to look like tiny fruits and vegetables.
Mango sticky rice Slices of ripe mango with sticky rice cooked in sweetened coconut milk.
Nam dok anchan A drink made from butterfly pea flowers, sweetened with sugar and served with ice.
Nam manao Iced lime juice, sweetened with sugar and seasoned with a pinch of salt.
Namkhaeng sai Shaved ice in a bowl with sweet syrup and condensed milk poured on top.
Nom yen Pink iced milk, made with sala syrup.
Oliang Thai iced coffee: sweet black coffee brewed with roasted grains and seeds.
Pathongko Thai fried dough sticks, eaten with condensed milk or coconut jam, or with rice congee.
Roti kluai Sliced banana and beaten egg fried inside thin dough, served with condensed milk or sugar.
Roti sai mai Cotton candy wrapped in a very thin, sweet roti.
Ruam mit A chilled mix of chestnuts, jackfruit, lotus root and tapioca in sweetened coconut milk.
Sangkhaya fak thong Steamed pumpkin with a filling of egg and coconut custard.
Thai iced tea Cha yen: strong black tea sweetened with sugar and condensed milk, served chilled.
Thapthim krop Crispy rubies: red-dyed cubes of water chestnut eaten with coconut milk and ice.
Thong yip Pinched gold egg yolks, shaped like flowers and made for weddings and other ceremonies.
Thong yot Golden drops of egg yolk, flour and sugar, adapted from a Portuguese sweet.