Fried Foods are an integral and beloved part of Thailand’s vibrant food culture. Whether you’re exploring bustling street food markets or dining in upscale restaurants, you’ll encounter an astonishing variety and abundance of fried dishes. From my first travels in Thailand over two decades ago, I was immediately struck by the exceptional skill of Thai cooks in the art of frying and the immense popularity of these crispy delights. This article delves into and celebrates the expertise behind Thai frying, showcasing why it’s such a cherished culinary tradition.
(Click images to see larger version.)
Frying Fish Cakes
Thai culinary creativity shines brightly when it comes to frying. It seems there’s almost nothing that Thais won’t expertly fry: an array of seafood (succulent shrimp, flaky fish, tender squid), diverse meats (various pork preparations, flavorful duck, juicy chicken), delightful kanom (sweet bananas, fluffy bread, savory dumplings), tempting appetizers (savory shrimp and fish cakes), and even leafy greens (like fragrant holy basil – bai kaprao). Intriguingly, we even discovered Fried Green Papaya Salad (Som Tam Tod) during our explorations of northeastern Thailand, demonstrating the innovative spirit in Thai kitchens.
Fried Green Papaya Salad
One of the remarkable aspects of Thai fried foods is their exceptional quality. They are rarely oily or greasy, a testament to the refined techniques employed. Kasma Loha-unchit, a Thai culinary expert, previously led small-group tours in Thailand until 2020. During one trip, a tour member visited a McDonald’s in Chiang Mai and was notably impressed, remarking that the fried items there were significantly superior to those in the United States. This highlights the high standard of fried food even in international chains within Thailand. When a renowned Thai chef expresses ambivalence about deep-frying in Thai cuisine, it prompts one to wonder if they are experiencing the same culinary landscape, as fried dishes are so prevalent and expertly executed in Thailand.
The Thai word for “fry” is ทอด – tod (pronounced “tawd”), which is distinct from ผัด – pad – meaning “stir-fry.” Tod can encompass both deep-fried and pan-fried methods. However, all the examples featured in this article showcase deep-fried preparations, emphasizing the mastery of this technique in Thai cooking.
Simply wandering through a Thai market, observing street food vendors in action, or browsing the menu of almost any Thai restaurant will reveal the deep-seated Thai fondness for fried foods. They are ubiquitous, even extending to frying leafy green herbs and vegetables, showcasing the versatility and breadth of this culinary approach. The following images aim to speak for themselves, celebrating the incredible variety of fried foods that are enjoyed across Thailand.
It’s important to remember that this is just a glimpse into the vast world of Thai fried dishes. (For a more comprehensive visual journey, explore the Slideshow of Thai Fried Foods at the end of this article.)
Fried Fish: A Staple of Thai Cuisine
Fried fish stands out as one of the most ubiquitous and beloved categories of fried foods in Thailand. Thai cuisine boasts numerous fried fish recipes, including many preparations featuring whole fish. My first encounter with whole fried fish in Thailand, typically prepared to achieve a remarkable crispiness, was a revelation. It was delightful to discover that you could savor nearly the entire fish, including the delicate fins and most of the bones. The satisfying crispy and crunchy texture was integral to the overall experience. Remarkably, there was no sensation of oiliness – the fish tasted as if it had been expertly broiled to crispy perfection. It was immediately evident that Thai cooks possess an unparalleled mastery of frying techniques.
Fried Snakehead Fish
While some Westerners (and even a Thai acquaintance) have described the typical crispy-fried fish as “over-cooked,” this perspective is strongly refuted by most Thais I know. They cherish the uniquely crunchy and crispy texture of the fish, enthusiastically consuming almost the entire plate, leaving only the spine and a few larger bones. Having sampled numerous deep-fried dishes in Thailand that were not cooked to the same level of crispiness as the typical whole fried fish, I believe that preparing fish in this intensely crispy manner is a deliberate culinary choice rooted in cultural preference and taste.
The fried fish pictured above left is further enhanced with the aromatic additions of fried lemongrass and fried kaffir lime leaves, adding layers of flavor and fragrance to the dish.
For those interested in trying their hand at this technique, Kasma Loha-unchit offers valuable insights in her blog post on How to Fry a Crispy Fish Thai Style. This resource includes a helpful Slideshow of Some Crispy Fried Fish Dishes, showcasing a dozen more examples of whole fried fish preparations.
Miang Pla
The image to the left showcases a popular appetizer – Miang Pla – which translates to “Tidbits with Fish Wrapped in a Leaf.” Kasma has even compiled an entire Thai cookbook (in Thai) dedicated to miang dishes, with Miang Kam (Tasty Leaf-wrapped Tidbits) being perhaps the most well-known. Miang Pla is essentially Miang Kam with the delightful addition of fried fish. In Thailand, the preferred leaf for wrapping is the wild pepper leaf (bai cha plu), rather than betel leaf. To enjoy Miang Pla, you take a piece of the fried fish, a small portion of each of the accompanying ingredients, add a touch of the flavorful sauce, and savor the explosion of tastes in your mouth.
On the right, we see Turmeric Fried Fish – Pla Tod Kamin – prepared with small fish that are fried and eaten whole. To further elevate the dish, chopped garlic and turmeric are also crispy-fried and generously sprinkled over the fish, adding aromatic and textural complexity.
Choo Chee Fish
While frying whole fish is a highly popular method, fish is also frequently fried in chunks or fillets. To the right is a dish originating from northeastern Thailand (Isan, or Isaan) – Pla Som (Northeastern-style Soured fish). In this unique preparation, fish is cut into fillets or chunks, mixed with salt and garlic, and then left to ferment until it develops a distinctive sour flavor. After fermentation, the fish is crispy fried and often served with fried garlic or shallots (adding even more fried goodness!), as shown in the image. In the dish pictured above right, fried fish chunks are incorporated into a rich and spicy choo chee curry sauce, resulting in a truly delectable combination.
Simple Fried Fish Dish
Just how much do Thais appreciate fried fish? The image to the left depicts a simple yet incredibly popular dish that you’ll find at nearly every Thai market or kao kaeng (rice-curry) shop, such as Raan Nong Pun, a well-known eatery between Ayuthaya and Sukhothai on Asian Highway 1. The fish is skinned, butterflied open, lightly salted, and partially dried in the sun. It is then fried to a crisp and enjoyed with rice. This straightforward, crispy preparation is beloved for its satisfying texture and flavor. In my experience dining with Thai people, this dish is often the first to disappear from the table, highlighting its universal appeal.
Sour (Fried) Fish Curry
Fried fish also plays a significant role as an ingredient in Thai soups and curries. To the upper left is Sour Tamarind Curry with Fish and Vegetable (Kaeng Som Pla). This dish, featured in Kasma’s Intermediate Thai Cooking Class, #2, involves cutting fish fillets into chunks, deep-frying them, and then adding them to the flavorful soup. Alternatively, smaller, whole-fried fish can be used. During our travels in Thailand, we often encounter Hot-and-Sour Fish Soup (Tom Yum Pla) prepared with smaller-sized whole fried fish.
No exploration of Thai fried foods would be complete without mentioning Crisped Catfish Salad with Sour Green Mango and Peanuts or Cashews (Yum Pla Doog Foo). For this iconic dish, a whole catfish is grilled until cooked through, then shredded, and the shreds are deep-fried until incredibly crispy. These crispy shreds form the base of the salad, such as the vibrant one shown above right. A similar salad exists using shredded roasted duck that is then fried to create a crispy base. This is undoubtedly a dish for those who fully embrace the joys of fried foods. Even the peanuts (or cashews) in this salad are typically fried, adding another layer of crispness.
Pork, Chicken, and Duck: Fried Meat Delights
Fried Soured Pork Ribs
To the left above is one of my personal favorites among Thai fried foods – Fried Pork Leg (Ka Moo Tod). In this rich and flavorful dish, skin-on pork leg is first stewed with aromatic spices until tender, then deep-fried to achieve a beautifully caramelized and crispy exterior that perfectly complements the succulent and tender interior. It is traditionally served with one or two dipping sauces (seen to the lower left in the photo) and often accompanied by pickled ginger. Originally from Korat (as pictured), Ka Moo Tod is now found throughout Thailand, from Trang to Bangkok to Ayuthaya. Some variations involve smoking the pork leg before frying, adding another dimension of smoky flavor.
Northern Fried Soured Pork Ribs (Naem See Krohng) from Chiang Mai, pictured above, is another widely popular fried pork dish. Pork ribs are fermented until they develop a tangy sourness and are then deep-fried to crispy perfection. They are typically served with an assortment of accompaniments: peanuts (often fried themselves), fresh ginger, fiery Thai chillies, and fragrant shallots. To enjoy, you combine a rib with your chosen accompaniments and savor the complex flavors in each bite.
Fried Pork Skin
Fried pork skin, like that shown above left, is a common sight in Thai markets and often paired with a Northern-style pork-based dipping sauce – Nam Prik Ong. Another notable fried pork dish is Crisp-Fried Seasoned Pork (Moo Tod Kreuang Tod), where pork steaks or cutlets are marinated, coated in a light breading, fried until golden brown, and then sliced into bite-sized pieces to be enjoyed with a dipping sauce. Isan cuisine also offers Crisp-Fried Northeastern-Style Hot-and-Sour Chopped Pork Patties with Aromatic Herbs and Toasted Rice (Lahb Moo Tod) – featuring flavorful fried pork patties. Fried sour sausage – naem tod – is another popular option, which is featured later in this article.
On the right above is Crispy Duck on a Bed of Shrimp Chips and Crisped Greens Served with Spicy Plum and Toasted Sesame Sauce (Ped Lon). This dish is a true trifecta of deep-fried elements, incorporating fried shrimp chips and crispy-fried greens in addition to the succulent duck. This particular image was captured during one of Kasma’s advanced Thai cooking classes.
Fried Turmeric Chicken
Recently, I’ve noticed Fried Chicken appearing frequently in markets across Thailand, from the north to the central and southern regions. The mouthwatering golden-fried chicken pictured above is from a vendor near the Crystal Pool in Krabi. Most street-food fried chicken in Thailand shares a similar appearance: beautifully golden and irresistibly crispy. Fried chicken in Thailand is, in my opinion, some of the best I’ve ever tasted. One contributing factor is the common use of palm oil for deep-frying. Furthermore, the quality and flavor of the chickens themselves in Thailand seem superior. When Kasma was developing a fried chicken recipe for an advanced cooking class, she discovered that the type of chicken significantly impacted the final taste – the large-breasted chickens commonly found in American supermarkets simply didn’t yield the same flavorful results when fried.
In restaurants, you’ll often encounter fried chicken dishes like the Crispy-Fried Turmeric Chicken (Gai Tod Kamin) from Bai Fern Restaurant in Mae Hong Son, pictured above right. After frying, the chicken pieces are chopped into bite-sized portions and served with a sweet-and-sour chilli sauce, such as the one shown on the plate, and often accompanied by fresh vegetables. As you can see (and appreciate even more by clicking on the picture for a larger image), the chicken is perfectly crispy on the outside while remaining deliciously moist on the inside.
Vegetables: Crispy and Flavorful
Thai expertise in frying extends beyond meats and seafood to encompass the realm of vegetables, transforming them into equally delicious and satisfying dishes.
Fried Eggplant Salad
To the upper left is a salad from Vientiane Kitchen in Bangkok that features long eggplants fried in a light batter as the star ingredient. This Fried Eggplant Salad (Yam Makeua Yao) is a delightful example of how frying can elevate vegetables.
To the right, Crispy Fried Greens Salad showcases crispy fried greens (Kasma typically uses pak boong – morning glory – in her recipe) as the primary component. A tangy, sweet, and spicy pork sauce is poured generously over the crispy greens (Kasma’s version of the recipe incorporates shrimp). The result is a salad that is wonderfully crunchy, spicy, and undeniably delicious. Remarkably, the fried vegetables retain their crispness and are never greasy or oily.
Taro Fritters
The picture on the left features Fried Sour Sausage (Naem Tod). While it includes sausage, it’s categorized here under vegetables due to the innovative presentation: the fried sausage slices are nestled in an edible basket made entirely of crispy-fried taro. This playful dish allows you to enjoy both the savory sausage and the crunchy basket.
Next to it on the right are Crunchy Taro Fritters, Served with Sweet-and-Sour Dipping Sauce (Peuak Tod). In addition to these fritters, fried taro chips are a common snack found in Thai markets. They are available in two varieties: sweetened and unsweetened, catering to different preferences.
Crispy Fried Cha-Om Salad
Is there another cuisine where fried leafy greens or herbs play such a fundamental role in creating distinctive dishes? Crispy Fried Cha-Om Salad (Yum Cha-Om Krob) shown above left, from A. Mallika Restaurant in Bangkok, is a prime example. Cha-Om is a type of tropical acacia – as detailed in Kasma’s blog: Cha-Om – A Delicious and Nutritious Tropical Acacia. In this salad, the fried cha-om is topped with a yum-style salad, often featuring pork and squid tossed in a sour-salty-sweet-spicy hot sauce.
Holy basil (bai kaprao) is another leafy green that is frequently crispy-fried in Thai cuisine. Above right, it beautifully complements a Fried Soft-shell Crab dish at what was a favorite Pranburi restaurant – Sunni’s Restaurant. The soft-shell crabs themselves are also deep-fried. The same restaurant also prepares a Stir-Fried Basil Crab (Neua Poo Pad Kaprao) which also incorporates deep-fried holy basil. Crispy-fried basil is a common accompaniment to Fish Cakes (Tod Man) and is also featured in the Crispy Fried Duck dish mentioned earlier. Fried kaffir lime leaves are another aromatic fried element seen in numerous Thai dishes, adding a citrusy note and crispy texture.
Other Fried Ingredients: Accents and Accompaniments
Beyond dishes where fried foods are the main attraction, there are numerous other fried items that serve as essential accents or accompaniments to enhance the flavors and textures of various Thai dishes.
Roasted Eggplant Salad
Fried cashews are a frequent addition to many Thai salads, such as the Yum Mara (Bitter Melon Salad) shown above left. They are also the star ingredient in a spicy and tangy Cashew Salad (Yum Med Mamuang) – a recipe once taught in Kasma’s cooking class Set A-2.
Both salads pictured above showcase fried shallots, as do many yum-style salads. It’s difficult to fully convey how delicious fried shallots are. The frying process seems to intensify their natural sweetness, creating an irresistible flavor.
The Eggplant Salad pictured above also benefits from the inclusion of crispy fried shallots, adding a delightful textural contrast and aromatic depth.
Crispy Rice & Sour Sausage Salad
Fried peanuts are another common ingredient that frequently accompanies specific dishes, such as fried naem sausage or ribs. They are typically eaten together with the sausage, along with fresh ginger and fiery Thai chillies. Above left, we see fried peanuts in Crispy Rice & Sour Sausage Salad (Yum Naem Kao Tod) from Ton Kreuang Restaurant in Bangkok. The base of this salad is cooked rice, which is combined with various ingredients, including a chilli paste, formed into rounded balls, and deep-fried until the exterior is golden brown and crispy.
Both of the images above feature fried dried red chillies. These are intended to be bitten into alongside portions of the salad or fish, adding a burst of heat, flavor, and a satisfying crispy texture.
Dried chillies, in the form of dried red pepper flakes, are also fried in oil with a touch of salt to create a chilli-oil that is a key component of Kao Soi – Northern Style Curry Noodles.
Street Food: Fried Delights on Every Corner
Fried foods are a ubiquitous presence in virtually every open-air market and vibrant street-food scene across Thailand. You’ll often see numerous woks bubbling with hot oil, creating a symphony of sizzling sounds and enticing aromas.
Fried Rice Cake Snacks
Fried Dough, like the example shown above left from Sukhothai Market, is a common sight, especially in the mornings as a popular breakfast option.
Fried Rice Cakes, such as the colorful ones pictured above right from the Sunday market in Nakhon Si Thammarat, are also frequently encountered. The swirls prominently visible on the green rice cakes (which get their green hue from pandan leaf – bai toey) are palm sugar, adding a touch of sweetness. (The vibrant purple color on the other rice cakes comes from butterfly pea flower.)
Fried Shrimp
Another common market food consists of small shrimp coated in batter and fried to a crisp, as seen in the picture above left from Takua Pa Market.
Fried Fish Skin, like the enticing display shown above right, is one of the most delectable fried snacks you can find in Thailand. Click on the picture from the market at Wat Yai Chaimongkhon in Ayuthaya – in the larger version, you’ll notice several different kinds of fried fish skin, varying in size and texture. Fried fish skin is typically sold with one or two different dipping sauces as accompaniments. When Kasma led her tours, she always purchased a selection of fried fish skin varieties for her tour group members to sample. While initially skeptical (“You want us to eat fish skin?!”), they invariably devoured everything she bought, captivated by the surprisingly delicious and crispy snack.
Fried Naem Sour Sausage
I was initially surprised when I first tried fried insects, but they are actually quite tasty. In many parts of the world, insects are recognized as a legitimate food source. After all, they are a good source of protein and healthy fats. The variety of insects pictured to the left are from the market at Nakhon Pathom, and as you can see (by clicking on the image for a larger view), there is a wide array of different types, all expertly fried.
I’m including Fried Naem Sausage (seen above right) here, even though this particular picture is from the restaurant Kaeng Ron Baan Suan in Chiang Mai, because it is frequently found as a popular street food. To enjoy, you select any of the accompanying items on the plate (fresh chilli, ginger slices, fried peanuts, crisp cabbage) and pop them into your mouth along with a piece of the sausage. When purchased as street food, it is often served with a bamboo skewer for spearing sausage bites and the accompaniments in a separate plastic bag.
Appetizers: Crispy Beginnings
In the fried fish section earlier, Miang Pla was mentioned as a dish often served as an appetizer, and Fried Naem Sour Sausage, discussed directly above, also frequently appears as a starter.
Fried Fish Cakes
If I were told that Fried Fish cakes (Tod Man Pla) are the most popular appetizer in Thailand, I wouldn’t be surprised. They are ubiquitous, found in nearly every market (fitting into the Street Food section as well) and on the menus of countless restaurants. They are almost always served with the sweet dipping sauce shown in the picture above left and a refreshing cucumber relish/salad (not pictured). This particular photo was taken at Don Wai Market in Nakhon Pathom province. The very first picture in this article shows a vendor expertly frying these fish cakes at the same market.
The second photo above right showcases another type of Tod Man, which is fried after being lightly “breaded.” These are Tod Man Goong – Fried Shrimp Cakes – from a restaurant on Koh Poda in Krabi province. These are typically served simply with a sweet dipping sauce.
Tod Man is characterized by its distinctive “bouncy” texture, a result of the way the fish or shrimp paste is prepared.
Fried Shrimp Toast
The picture above left displays Glazed Crispy Noodles – Mee Krob – a dish once taught in Kasma’s First Intermediate Thai Cooking Class. Thin rice sticks (a type of noodle – sen mee in Thai) are fried until golden and crispy at the edges, then crumbled in a bowl and coated with a sweet sauce (also subtly sour and salty). It’s typically served garnished with egg shreds, slivered red chillies, bean sprouts, and garlic chives or green onions, which help to balance any perceived oiliness from the noodles. In restaurants, this dish can sometimes be overly sweet for my personal taste.
The second picture features Crispy Shrimp Toast, Served with Cucumber Relish – Kanom Pang Na Goong – from Trang. In this appetizer, a shrimp mixture, more of a paste really, made from ground shrimp, is spread generously over slices of bread and then deep-fried until golden brown and crispy. Kasma’s version incorporates both shrimp and crab and is served with a sweet-and-sour plum sauce. The version pictured above right is accompanied by a slightly sweet cucumber relish. Variations also include Crispy Pork Toast and Crispy Crab Toast.
Fried Won Ton
Another popular appetizer, pictured above left and originating from Ubon Ratchathani, is Crispy Fried Won Ton. I’ve included it here even though won tons are more traditionally Chinese than Thai, as they are widely enjoyed in Thailand.
I’ve included the second picture particularly for its artful presentation. It showcases Deep-fried Fish Sausage presented nestled between the (fried) fish head and tail. It is served with the sour and spicy dipping sauce visible on the plate to the upper right. We enjoyed this dish at the Kai Mook restaurant in Mae Hong Son.
Desserts: Sweet Fried Endings
Fried Peanut Crunch
Fried Bananas – Kluay Tod – are one of the most commonly found street food desserts in Thailand. They are also a frequently offered dessert option in restaurants. The Fried Bananas pictured above left are from the Mae Sa Resort near Chiang Mai and appear slightly puffier and more refined than their typical street-food counterparts. You’ll also find fried banana chips readily available in nearly any market or kanom (snack) shop.
The second picture is from a market at Wat Yai Chaimongkhon in Ayuthaya. It showcases Fried Peanut Crunch (Tua Tod Paen), a delicious fried kanom (snack) that you’ll encounter in markets throughout the country. These are subtly sweet (not overly so), wonderfully crunchy, and incredibly tasty.
Slideshow of Thai Fried Foods
As you browse through this slideshow, take a moment to appreciate that you are only seeing a fraction of the vast array of fried dishes available in Thailand.
Clicking on a slide will advance you to the next image.
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Written by Michael Babcock, January 2014. The views of this blog are those of the author only. Any errors are his alone.
