Fried Food is ubiquitous in Thailand, a culinary cornerstone found everywhere from bustling street corners to upscale restaurants. My first encounters with Thai cuisine over two decades ago left a lasting impression – the mastery with which Thais fry food and the sheer popularity of these crispy delights were immediately apparent. This article is a celebration of Thailand’s deep-frying expertise, exploring the diverse and delicious world of Thai fried dishes.
Thai culinary creativity shines brightly when it comes to frying. It seems there are no limits to what can be transformed into a crispy, golden treat. From the bounty of the sea, including shrimp, fish, and squid, to various meats like pork (prepared in countless ways), duck, and chicken, the options are endless. Even kanom (sweets and snacks) such as bananas, bread, and dumplings get the frying treatment. Appetizers like shrimp and fish cakes are staples, and surprisingly, even leafy vegetables like holy basil (bai kaprao) are expertly fried. During my travels in Northeast Thailand, I even stumbled upon the unique and delightful Fried Green Papaya Salad (Som Tam Tod).
The remarkable aspect of Thai fried food is its lightness and lack of greasiness. Kasma Loha-unchit, a renowned Thai cooking instructor, often recounted an anecdote from her Thailand culinary tours (which she concluded in 2020). One tour participant, visiting a McDonald’s in Chiang Mai, was struck by how superior the fried offerings were compared to those in the United States. This highlights a key point: Thai frying is not just about cooking food in hot oil; it’s a refined technique that results in crispy textures without the heavy, oily aftertaste often associated with fried food.
While some might perceive deep-frying as a simple cooking method, Thai cuisine elevates it to an art form. The Thai word for “fry” is ทอด – tod (pronounced “tawd”), distinct from ผัด – pad – meaning “stir-fry.” Tod encompasses both deep-frying and pan-frying, but in the context of this article, we are focusing on the wonders of deep-fried dishes.
A simple stroll through any Thai market or street food vendor area, or a glance at a typical restaurant menu, will confirm the Thai passion for fried food. It is omnipresent. Even delicate leafy greens are transformed into crispy delights. The following images aim to showcase just a glimpse of the incredible variety of fried foods that are integral to Thai culinary enjoyment.
It’s important to remember that this is merely a sampling of the vast fried food landscape in Thailand. For a more comprehensive visual journey, explore the Slideshow of Thai Fried Foods at the end of this article.
Diving into Deliciousness: A Closer Look at Thai Fried Food Categories
To truly appreciate the breadth and depth of Thai fried food, let’s explore some key categories:
Fried Fish: A Thai Culinary Staple
Fried fish stands out as one of the most prevalent and beloved fried foods in Thailand. Thai cuisine boasts numerous fried fish recipes, many featuring whole fish prepared to crispy perfection. My first experience with whole fried fish in Thailand was transformative. The fish, typically fried to a delightful crispiness, was an absolute revelation. You could savor nearly the entire fish, fins and bones included, the crunchy texture being integral to the experience. There was no hint of oiliness, almost as if the fish had been expertly broiled. It was undeniable proof of Thai frying mastery.
While some Western palates might find the typical crispy-fried fish “overcooked,” Thais overwhelmingly adore this preparation. They relish the crunchy, crispy texture and enthusiastically devour almost the entire fish, leaving only the spine and a few larger bones. Having sampled numerous deep-fried dishes in Thailand that weren’t as intensely crispy as the whole fried fish, I believe this level of crispiness is a deliberate culinary choice, a matter of preferred texture and taste.
The Fried Lemongrass Fish pictured above is further enhanced with fried lemongrass and kaffir lime leaves, adding layers of aromatic complexity.
For those interested in replicating this at home, Kasma Loha-unchit offers valuable insights in her blog post, “How to Fry a Crispy Fish Thai Style.” This resource includes a slideshow showcasing various crispy fried fish dishes, offering visual inspiration and further proof of the versatility of this technique.
Miang Pla, pictured above, is a popular appetizer meaning “Tidbits with Fish Wrapped in a Leaf.” Kasma even dedicated an entire Thai cookbook (in Thai) to miang dishes, with Miang Kam (Tasty Leaf-wrapped Tidbits) being the most famous. Miang Pla essentially builds upon Miang Kam with the addition of succulent fried fish. In Thailand, the wild pepper leaf (bai cha plu) is traditionally used. To enjoy Miang Pla, you take a piece of fried fish, a bit of each accompanying ingredient, add a touch of sauce, and savor the explosion of flavors in your mouth.
Another delightful fried fish preparation is Turmeric Fried Fish – Pla Tod Kamin. This dish features small fish fried whole and topped with crispy fried garlic and turmeric, adding warmth and aromatic depth to the crispy fish.
While whole fried fish is undeniably popular, fish is also frequently fried in chunks or fillets. Pla Som (Northeastern-style Soured fish), a specialty from Isan (Northeast Thailand), exemplifies this. Fish fillets or chunks are mixed with salt and garlic and allowed to ferment, developing a distinctive sour flavor. After fermentation, the fish is crispy fried and often served with more fried elements like garlic or shallots, as pictured. Alternatively, fried fish chunks can be incorporated into rich and spicy curry dishes like choo chee curry, as seen above, creating a harmonious blend of textures and flavors.
The sheer love for fried fish in Thailand is evident in simple dishes found in markets and kao kaeng (rice-curry) shops, such as Raan Nong Pun. Fish is skinned, butterflied, salted, and partially sun-dried before being fried to a crisp and served with rice. This straightforward preparation, cooked to maximum crispiness, is a testament to the Thai preference for this texture. In my experience dining with Thais, this humble fried fish dish is often the first to disappear from the table, highlighting its universal appeal.
Fried fish also plays a crucial role as an ingredient in Thai soups and curries. Sour Tamarind Curry with Fish and Vegetable (Kaeng Som Pla), taught in Kasma’s Intermediate Thai Cooking Class, #2, features deep-fried fish fillets added to the flavorful soup. Smaller, whole-fried fish are also commonly used in Hot-and-Sour Fish Soup (Tom Yum Pla), further demonstrating the adaptability of fried fish in Thai cuisine.
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 dish, a whole catfish is grilled, shredded, and then deep-fried until incredibly crispy. These crispy shreds form the base of a vibrant salad. A similar salad exists using roasted and fried duck. The peanuts or cashews in this dish are also typically fried, adding another layer of crispy texture. This salad is a true celebration of fried textures and bold Thai flavors, certainly not for those hesitant about fried food!
Pork, Chicken, and Duck: Crispy Meaty Delights
Moving beyond seafood, Thailand’s frying expertise extends to meats, particularly pork, chicken, and duck, resulting in incredibly flavorful and crispy dishes.
Fried Pork Leg (Ka Moo Tod) is a personal favorite. This dish involves a two-step process: pork leg with skin is first stewed with aromatic spices until meltingly tender, and then deep-fried to achieve a caramelized, crispy exterior that contrasts beautifully with the succulent interior. Served with dipping sauces and pickled ginger, Ka Moo Tod is now found throughout Thailand, from Korat to Bangkok and beyond. Sometimes, the pork leg is even smoked before frying, adding another layer of smoky flavor.
Northern Fried Soured Pork Ribs (Naem See Krohng) from Chiang Mai is another widely enjoyed fried pork dish. Pork ribs are fermented until sour, then deep-fried to crispy perfection. Served with peanuts (often fried), ginger, Thai chilies, and shallots, this dish offers a complex interplay of textures and flavors, meant to be enjoyed by combining the crispy rib with the other elements.
Fried pork skin is a common sight in Thai markets, often served with Nam Prik Ong, a Northern-style pork-based dipping sauce. Other popular fried pork dishes include Crisp-Fried Seasoned Pork (Moo Tod Kreuang Tod), where marinated and “breaded” pork cutlets are fried and served with a dipping sauce, and Crisp-Fried Northeastern-Style Hot-and-Sour Chopped Pork Patties (Lahb Moo Tod), featuring fried pork patties with aromatic herbs and toasted rice. Fried sour sausage (naem tod) is another popular option, discussed later in this article.
Crispy Duck on a Bed of Shrimp Chips and Crisped Greens (Ped Lon) is a true fried food trifecta, featuring crispy duck alongside fried shrimp chips and crispy greens. This dish, often showcased in advanced Thai cooking classes, exemplifies the Thai appreciation for layering fried textures and flavors.
Fried chicken (Gai Tod) is increasingly prevalent in markets across Thailand. The golden-brown, crispy fried chicken found at markets, like the one pictured from Krabi, is incredibly delicious. Thai fried chicken stands out for its exceptional taste, partly due to the use of palm oil for deep-frying. Furthermore, the quality of chicken in Thailand contributes to the superior flavor. Kasma Loha-unchit noted that when developing a fried chicken recipe, the type of chicken significantly impacted the taste, with American supermarket chickens not frying up as flavorful as Thai varieties.
Restaurants often feature dishes like Crispy-Fried Turmeric Chicken (Gai Tod Kamin). Chicken pieces are fried, chopped into bite-sized portions, and served with a sweet-and-sour chili sauce and often accompanying vegetables. The chicken is wonderfully crispy on the outside and remains moist and juicy inside, a hallmark of expertly fried Thai chicken.
Vegetables Get the Crispy Treatment
Thai frying expertise isn’t limited to meats and seafood; they also excel at creating incredibly delicious fried vegetable dishes.
Fried Eggplant Salad (Yam Makeua Yao) from Vientiane Kitchen in Bangkok features long eggplants fried in a light batter as the star ingredient. This salad is a delightful example of how frying can elevate vegetables to new culinary heights.
Crispy Fried Greens Salad features crispy fried greens (Kasma Loha-unchit often uses morning glory – pak boong) as the base, topped with a tangy, sweet, and spicy pork sauce. This salad is a wonderful combination of crunchy textures and bold flavors, with the fried vegetables remaining remarkably light and non-greasy.
Fried Sour Sausage (Naem Tod) is often presented in a crispy fried taro basket, making it a visually appealing and delicious dish. The edible taro basket adds another layer of crispy texture and flavor.
Crunchy Taro Fritters (Peuak Tod) are another popular fried snack, served with a sweet-and-sour dipping sauce. Fried taro chips are also commonly found in Thai markets, available in both sweetened and unsweetened varieties.
Crispy Fried Cha-Om Salad (Yum Cha-Om Krob) from A. Mallika Restaurant in Bangkok is a unique dish featuring Cha-Om (a tropical acacia) leaves, fried to a crisp and topped with a yum-style salad. Cha-Om leaves, when fried, offer a distinct flavor and texture that complements the spicy and tangy salad dressing.
Holy basil (bai kaprao) is another leafy green frequently crispy-fried in Thai cuisine. It often accompanies dishes like Fried Soft-shell Crab, adding aromatic and textural contrast. Crispy fried basil is also a common garnish for Fish Cakes (Tod Man) and Crispy Fried Duck. Fried kaffir lime leaves are also used to add aromatic notes to various dishes.
Beyond the Main Dish: Other Fried Elements in Thai Cuisine
Fried foods in Thailand extend beyond main courses, with various fried ingredients serving as accents and accompaniments to enhance the overall culinary experience.
Fried cashews are a common component in many Thai salads, including Bitter Melon Salad (Yum Mara). They are also the star ingredient in Cashew Salad (Yum Med Mamuang), a dish taught in Kasma’s cooking classes.
Fried shallots are another ubiquitous fried element in Thai cuisine, particularly in yum-style salads. Frying intensifies the natural sweetness of shallots, adding a delightful flavor dimension to dishes.
Fried peanuts frequently accompany dishes like fried naem sausage or ribs, adding crunch and nutty flavor. Crispy Rice & Sour Sausage Salad (Yum Naem Kao Tod) features crispy fried rice balls as a key component.
Fried dried red chilies are often used as a garnish, adding heat, flavor, and texture. They are meant to be enjoyed in small bites alongside the main dish.
Dried chilies, in the form of red pepper flakes, are also fried in oil with salt to create a chili-oil served with Kao Soi (Northern Style Curry Noodles), adding another layer of flavor and spice.
Street Food Scene: Fried Delights on Every Corner
Fried foods are an integral part of the vibrant Thai street food scene, found in virtually every open-air market and food stall. The sizzling sounds and enticing aromas of woks filled with hot oil are a constant presence.
Fried Dough, commonly found in markets, particularly during breakfast hours, is a popular and simple fried treat.
Fried Rice Cakes, like those from the Nakhon Si Thammarat Sunday market, are another common street food snack. The green rice cakes are flavored with pandan leaf (bai toey) and swirled with palm sugar for sweetness, while the purple ones get their color from butterfly pea flower.
Small fried shrimp in batter are a common market offering, readily available and perfect for a quick snack.
Fried Fish Skin is a particularly tasty fried snack. Markets often offer various types of fried fish skin, differing in size and texture. Sold with dipping sauces, fried fish skin is a surprisingly addictive snack.
Fried insects, while perhaps unconventional to some, are a legitimate and protein-rich food source in Thailand and many parts of the world. Markets like the one in Nakhon Pathom offer a wide variety of fried insects.
Fried Naem Sausage is frequently found as street food. It is typically enjoyed with accompaniments like chilies, ginger, fried peanuts, and cabbage. Street vendors often serve it with bamboo skewers for easy eating.
Appetizers: Crispy Beginnings to a Thai Feast
Many Thai appetizers feature frying as a key cooking method, offering crispy and flavorful starts to a meal. Miang Pla and Fried Naem Sour Sausage, mentioned earlier, can also be served as appetizers.
Fried Fish Cakes (Tod Man Pla) are arguably the most popular appetizer in Thailand, found in markets and restaurants alike. They are almost always served with a sweet dipping sauce and a cucumber relish.
Fried Shrimp Cakes (Tod Man Goong) are another variation, often “breaded” before frying and served with a sweet dipping sauce. Tod Man cakes are characterized by their slightly bouncy texture.
Glazed Crispy Noodles (Mee Krob) are made with thin rice noodles fried until crispy and then coated in a sweet, sour, and salty sauce. Served with egg shreds, chilies, bean sprouts, and garlic chives, Mee Krob offers a delightful textural and flavor contrast.
Crispy Shrimp Toast (Kanom Pang Na Goong) features a shrimp paste spread on bread and then deep-fried until golden brown. Served with a cucumber relish, it’s a savory and satisfying appetizer. Crispy Pork Toast and Crispy Crab Toast are also popular variations.
Crispy Fried Won Ton, while Chinese in origin, is a common appetizer in Thailand.
Fried Fish Sausage, often presented in a visually striking manner with the fried fish head and tail, is another flavorful appetizer option, served with a sour and spicy dipping sauce.
Sweet Endings: Fried Desserts
Even desserts get the frying treatment in Thailand, offering sweet and crispy finales to a meal.
Fried Bananas (Kluay Tod) are a quintessential Thai street food dessert, also found in restaurants. They are often puffier and more substantial than their street food counterparts. Fried banana chips are also widely available.
Fried Peanut Crunch (Tua Tod Paen) is a sweet and crunchy fried snack, found in markets throughout Thailand. They offer a satisfyingly crunchy texture and subtle sweetness.
Slideshow of Thai Fried Foods
Explore this slideshow to witness even more of the incredible variety of fried dishes available in Thailand. It’s just a glimpse into the vast and delicious world of Thai fried food.
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Fried shrimp and chicken at Worarat market in Chiang Mai
Fried Lemongrass Fish from Chiang Mai
Fried Snakehead Fish at Bai Fern Restaurant in Mae Hong Son
A fish appetizer – Miang Pla – from Vientiane Kitchen in Bangkok
Turmeric Fried Fish – Pla Tod Kamin – served with crispy-fried garlic and turmeric
Fried Sour Fish – Pla Som Tod – from Nong Kai
Fried Choo Chee Fish from Sukhothai
Fish, salted, partially sun-dried and then fried
Sour Tamarind Curry with (Fried) Fish and Vegetable (Kaeng Som Pla)
Crisped Catfish Salad with Sour Green Mango and Peanuts (Yam Pla Doog Foo)
Fried Pork Leg (Ka Moo Tod) from Korat
Northern Fried Soured Pork Ribs (Naem See Krohng)
Fried Pork Skin with Dipping Sauce
Crispy Duck on a Bed of Shrimp Chips and Crisped Greens (Ped Lon)
Fried Chicken – Gai Tod – from the Crystal Pool in Krabi
Fried Turmeric Chicken – Gai Tod Kamin – from Bai Fern in Mae Hong Son
(Fried) Eggplant Salad – Yam Makeua Yao – at Vientiane Kitchen in Bangkok
Fried Greens Salad at Kao Mook Restaurant in Mae Hong Son
Fried Naem Sour Sausage Slices in Crispy Taro Basket (Naem Tod)
Crunchy Taro Fritters Served with Sweet-and-Sour Dipping Sauce (Peuak Tod)
Crispy Fried Cha-Om Salad (Yum Cha-Om Krob)
Fried Soft-shell Crab with Fried Greens
Bitter Melon Salad – Yum Mara – with fried shallots & cashews
Roasted Eggplant Salad (Yum Makeua Yao)
Crispy Rice & Sour Sausage Salad (Yum Naem Kao Tod)
Crispy Fried Fish with Roasted Chilli Sauce
Frying Dough Balls in Sukhothai
Fried Rice Cake Snacks in Nakhon Si Thammarat
Fried Shrimp in Batter from Takua Pa
Fried Fish Skin in Ayuthaya
Fried insects at the market in Nakhon Pathom
Fried Naem Sour Sausage Slices (Naem Tawd)
Fried Fish Cakes – Tod Man Pla – at Don Wai Market
Fried Shrimp Cakes – Tod Man Goong – on Koh Poda in Krabi
Glazed Crispy Noodles – Mee Krob – from Kasma’s Intermediate Thai Cooking Class
Crispy Shrimp Toast – Kanom Pang Na Goong – from Trang
Fried Won Ton with a sweet sauce from a restaurant in Ubon Ratchathani
Fried Fish Sausage from Kai Mook Restaurant in Mae Hong Son
Fried Bananas – Kluay Tod – from Mae Sa Resort
Fried Peanut Crunch (Tua Tod Paen)
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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.
