Thai cuisine is celebrated globally for its vibrant flavors, aromatic herbs, and the perfect balance of sweet, sour, salty, and spicy. More than just Pad Thai, Thailand’s culinary landscape is rich and diverse, offering a plethora of dishes that cater to every palate. From creamy curries to zesty salads and flavorful noodle dishes, let’s explore 23 traditional Thai Food Dishes that you absolutely must try.
While the authenticity of “Chinese takeout” in the US is often debated, Thai food in America thankfully remains closer to its roots. While some restaurants might offer familiar dishes like General Tso’s chicken, most Thai eateries serve genuinely traditional Thai dishes. But what exactly is “authentic” Thai food? Thai cuisine is a fascinating blend of influences, borrowing elements and techniques from Chinese, Laotian, Burmese, Cambodian, and Malaysian cuisines. Even Pad Thai, often considered the quintessential Thai dish, only emerged in the 1930s.
Instead of getting bogged down in debates about authenticity, let’s appreciate the sheer variety and deliciousness of Thai food. Whether you’re a newcomer eager to try Pad Thai or Panang Curry, or a seasoned foodie ready to explore the fiery flavors of Isan and Northern Thailand, there’s a Thai dish waiting to tantalize your taste buds.
1. Pad Thai
Pad Thai is arguably the most internationally recognized of all Thai food dishes. Ironically, this iconic dish is relatively recent, with strong evidence suggesting its origins lie in China. Despite its debated origin, Pad Thai’s rise to national dish status is well-documented.
In the early 20th century, during a wave of nationalism, Siamese Prime Minister Plaek Phibunsongkhram sought to modernize and unify the nation. Between 1939 and 1942, he issued twelve cultural mandates. Siam became Thailand, traditional clothing was replaced with Western attire, and Pad Thai was promoted as the national dish. Legend has it that this noodle dish was simply the Prime Minister’s favorite. Today, Pad Thai is a global staple, found in Thai restaurants worldwide and across Thailand itself.
Pad Thai’s enduring appeal lies in its ease of preparation and versatile nature. This stir-fried rice noodle dish is typically made with shrimp, chicken, tofu, or pork, combined with eggs, bean sprouts, peanuts, and a tangy tamarind-based sauce. Its balance of sweet, sour, and savory flavors makes it a perfect introduction to Thai cuisine. For those wanting to try their hand at home, numerous simple Pad Thai recipes are readily available online.
2. Panang Curry
Thai cuisine is at a fascinating culinary crossroads, and Panang Curry exemplifies this beautifully. Named after Penang Island off the coast of Malaysia, this curry highlights the diverse influences on Thai food. While its exact origins are debated, Panang Curry’s popularity is undeniable.
Panang Curry distinguishes itself with the inclusion of peanuts in its red curry paste, lending a nutty richness to the dish. The paste also features chilies, lemongrass, cumin, and kaffir lime leaves. Typically milder than red curry, Panang uses fewer chilies and incorporates coconut milk for a sweeter, creamier profile.
Chicken is the most common protein in Panang Curry, but restaurants often offer tofu, beef, or seafood alternatives. Served in a deep plate or shallow bowl with jasmine rice, Panang Curry is enjoyed with a fork and spoon, the typical utensils for curries in Thailand (chopsticks are mainly for noodle dishes). The proper way to eat it involves spreading rice on your plate and spooning bites of curry onto it, savoring each spoonful.
3. Tom Yum
Tom Yum soup is a quintessential Thai soup, so much so that in 2021, the Thai government sought UNESCO recognition for it as part of the country’s cultural heritage. This bold move underscores Tom Yum’s importance as a classic Thai food dish.
Originating from central Thailand, Tom Yum is now ubiquitous across the country and in Thai restaurants globally. Interestingly, written records of Tom Yum only appear from the late 19th century, suggesting a much older, deeply ingrained history within Thai culture, passed down through generations without formal documentation.
Tom Yum’s signature hot and sour flavor comes from a fragrant broth infused with lemongrass, galangal, kaffir lime leaves, lime juice, fish sauce, and chilies. It often includes shrimp (Tom Yum Goong), chicken, or mushrooms. For those wanting to recreate this iconic Thai soup at home, numerous recipes are available, capturing the authentic flavors of Thailand.
4. Green Papaya Salad (Som Tum)
While Thai cuisine is often associated with rich curries and noodle dishes, Green Papaya Salad, or “Som Tum,” offers a refreshing counterpoint. This vibrant salad bursts with freshness and is a perfect accompaniment to heavier Thai dishes.
Though versions of green papaya salad exist in neighboring countries like Cambodia and Laos, the Thai Som Tum is arguably the most popular and approachable globally. Unlike the Laotian version which often includes fermented fish paste, Thai Som Tum typically features shredded green papaya, carrots, long beans, tomatoes, peanuts, lime juice, palm sugar, fish sauce, and chilies.
Many chefs have innovated on this classic Thai dish. Chef Leah Cohen of Pig & Khao in New York City offers a notable version inspired by a Vietnamese papaya salad, incorporating fried taro chips for a delightful textural contrast.
5. Pad See Ew
Pad See Ew, while less famous than Pad Thai, is a beloved Thai noodle dish in its own right. Like Pad Thai, Pad See Ew likely has Chinese origins but has become thoroughly integrated into Thai cuisine. Unlike Pad Thai’s thin rice noodles, Pad See Ew uses wide, flat rice noodles.
The key to excellent Pad See Ew lies in its distinctive sauce. This sweet and savory sauce is a blend of rice wine vinegar, oyster sauce, fish sauce, and both light and dark soy sauces. The combination of light and dark soy sauce is crucial, providing a depth of flavor without being overpowering. Dark soy sauce adds color and sweetness, while light soy sauce brings saltiness and umami. Stir-fried with Chinese broccoli, egg, and a choice of protein like chicken, pork, or beef, Pad See Ew is a comforting and flavorful Thai noodle dish.
6. Khao Pad (Thai Fried Rice)
Fried rice is a staple across many Asian cuisines, and Thailand’s version, Khao Pad, is no exception. Found everywhere from street vendors to upscale restaurants, Khao Pad is a versatile and satisfying dish. What sets Khao Pad apart are key Thai ingredients: jasmine rice, Thai basil, cilantro, fish sauce, and Thai chilies.
Beyond these core elements, Khao Pad is incredibly adaptable. Khao Pad Nam Prik, for example, incorporates the spicy Thai chili paste Nam Prik for an extra kick. Khao Pad Sapparot is another popular variation, featuring pineapple and meat or seafood. Curry powder, sausages, and fermented ingredients are also common additions.
Making Khao Pad is similar to other fried rice dishes. Using day-old cooked rice is recommended for better texture. Aromatics, vegetables, and protein are stir-fried first, followed by sauces and finally the rice. Fresh lime juice and cilantro are often added at the end for a final burst of flavor.
7. Larb (Laab, Laap)
Larb, also spelled Laab, Laap, or Larp, is a specialty from the Isan region of northeastern Thailand, which borders Laos and shares culinary influences. Isan food is known for its bold, fresh, spicy, and salty flavors.
Larb is a spicy minced meat salad, a quintessential Isan dish and a must-try for adventurous eaters. Served as an appetizer or main course, Larb is made with finely chopped cooked meat or fish (chicken, pork, beef, duck, or fish). It’s intensely flavored with cilantro, Thai basil, mint, lime juice, fish sauce, shallots, toasted rice powder (khao kua), and a generous amount of chilies. Spice levels can be adjusted, but even “mild” Larb can be quite fiery. A raw meat version, Koi, exists but poses health risks due to unsanitary preparation practices in Thailand.
8. Green Curry (Gaeng Keow Wan)
Green Curry, or “Gaeng Keow Wan,” is another globally beloved Thai curry, made with coconut milk, fresh green chilies, and green curry paste. Like Pad Thai, Green Curry is a relatively recent creation in the context of Thai culinary history. While Massaman Curry dates back over 300 years, Green Curry emerged more recently.
The ingredients for Green Curry weren’t available in Thailand until after Western colonialism. Chilies arrived from South America in the late 17th century via Portuguese traders. While coconuts were used in desserts for centuries, their savory application in curries developed later through interactions with Malay, Persian, and Indian cuisines. The use of spices like cumin and coriander in Green Curry further suggests Indian influence.
Green Curry is highly adaptable. Recipes vary, but common ingredients include bamboo shoots, eggplant, Thai basil, and proteins like chicken, beef, tofu, or shrimp. While some Western recipes include cilantro in the paste, traditionally, cilantro leaves are not used in Thai green curry paste.
9. Isan Sausage (Sai Krok Isan)
Sai Krok Isan, or Isan Sausage, is a popular street food from the Isan region of northeastern Thailand. Made with pork and pork fat, these sausages undergo a short fermentation process, giving them a distinctive sour tang. This fermentation is initiated by adding cooked rice, and some versions include glass noodles. The longer the fermentation, the sourer the sausage becomes. Garlic, soy sauce, and black pepper further season these sausages.
Isan Sausages are grilled and typically served with raw cabbage, sliced raw ginger, and Thai chilies. They can be enjoyed as a snack, but are often served with sticky rice for a complete meal, especially from street vendors throughout Thailand.
10. Khao Gee (Grilled Sticky Rice)
Sticky rice is a staple in the Isan region, central to both agriculture and cuisine. More than just a side dish, sticky rice is portable, energy-dense, and a perfect foil to the spicy and sour flavors of Isan food.
Khao Gee is a popular preparation of sticky rice involving skewering and grilling balls of sticky rice. After initial grilling, the rice balls are brushed with egg and grilled again, creating a textural contrast – crispy exterior and chewy interior. Khao Gee is a comforting winter food in Isan, according to the Michelin Guide.
Making sticky rice at home requires time and proper technique. Rinsing and soaking the rice for at least two hours, or preferably overnight, is crucial. Steaming sticky rice is recommended for achieving the ideal chewy and sticky texture.
11. Massaman Curry
Massaman Curry stands out among Thai curries due to its South Asian and Middle Eastern origins. Its name derives from the word “Muslim,” and its spice profile reflects influences from curries west of Thailand, using spices like turmeric, cloves, nutmeg, and cinnamon, less common in other Thai curries. Notably, Massaman Curry is also mild in terms of chili heat. Some versions omit coconut milk, making it suitable for seafood, unlike coconut milk-heavy Thai curries. Chicken and potatoes are typical ingredients, and pork is generally avoided due to its Islamic roots.
Massaman Curry is often mistaken for Panang Curry due to the presence of peanuts in both. However, the curry pastes are distinct. Massaman uses a turmeric-based yellow curry paste, while Panang starts with a red chili-based red curry paste.
12. Tod Mun Pla (Thai Fish Cakes)
Thailand’s coastal location means seafood is prominent in its cuisine. Tod Mun Pla, Thai fish cakes, are a popular example, found widely across Thailand from street stalls to restaurants. They are relatively simple to make with firm white fish and red curry paste.
A key challenge in making fish cakes is preventing them from falling apart. Chilling the fish cake mixture before cooking, either as formed patties or the mixture itself, helps to firm them up. This chilling step improves both texture and handling. Using an ice cream scoop to form patties ensures uniform size and cooking.
13. Mango Sticky Rice (Khao Niao Mamuang)
Mango Sticky Rice, or Khao Niao Mamuang, is a quintessential Thai dessert. Sticky rice, or glutinous rice, is crucial to this dish. The difference between sticky rice and white rice lies in their starch composition. Sticky rice is primarily composed of amylopectin starch, which causes it to become sticky and clump together when cooked.
Mango Sticky Rice is a summery treat, best enjoyed when mangoes are in season. It’s similar to rice pudding, combining sweet sticky rice with fresh mango and coconut milk. Cinnamon is sometimes added for extra flavor. This dessert is versatile enough to be enjoyed beyond Thai meals, making it a delightful addition to any occasion. It’s also surprisingly quick to make, often ready in under 45 minutes.
14. Dry Noodle Soup (Kuai-tiao Haeng)
In Thailand’s tropical climate, hot soup might seem counterintuitive. However, Thai “dry noodle soups,” or Kuai-tiao Haeng, offer a flavorful alternative. These dishes are noodle soups served without the broth, or with the broth on the side. Resembling sauceless pasta dishes, dry noodles are typically seasoned with condiments to taste.
A prime example is the Dry Crab Noodle Soup (“Ba Mee Pu”) at Soothr, a Thai noodle bar in New York City. Egg noodles are tossed in a sticky black soy sauce, topped with roasted pork, crab meat, chilies, lime, and crushed peanuts.
15. Phak Boong (Morning Glory Stir-fry)
Phak Boong, often called morning glory or water spinach, is a ubiquitous vegetable in Thailand. Once considered a weed in rice paddies, farmers discovered its tender shoots were delicious, especially with grilled snakehead fish and Nam Phrik chili paste. Phak Boong transitioned from nuisance to cultivated crop, now commonly grown by rural Thai families.
Phak Boong is most often prepared as a stir-fry, also called Phak Boong. Quickly stir-fried in a hot wok with fish sauce, oyster sauce, chilies, garlic, and fermented soybean paste, it’s a simple and flavorful dish. Phak Boong is excellent as a side dish or a light meal served with rice.
16. Kai Jeow (Thai Omelet)
Kai Jeow, often described as a Thai-style omelet, is more than just a breakfast dish. Thai people enjoy Kai Jeow any time of day, typically served over rice. It also acts as a palate cleanser alongside spicy and sour dishes. While often plain, variations with fillings exist.
Think of Kai Jeow as a crispy, fluffy, deep-fried egg cloud. When adding fillings, avoid overly moist ingredients like tomatoes or mushrooms unless pre-cooked. Sauces are best as toppings, not fillings. Simplicity is key to a great Kai Jeow.
17. Khao Soi
Khao Soi is a signature dish of Northern Thailand, heavily influenced by Burmese and Laotian cuisines. Chef Kanlaya Supachana explained that Northern Thai food uses more herbs. Khao Soi curry paste includes coriander root, lemongrass, fresh turmeric, and kaffir lime leaves, reflecting Burmese spice influences.
Khao Soi is a rich and flavorful curry noodle soup, typically made with chicken. It features egg noodles in two textures: soft noodles in the broth and crispy fried noodles on top. Pickled mustard greens, shallots, lime wedges, cilantro, chili oil, and palm sugar are common accompaniments, adding layers of flavor and texture to this unique Thai food dish.
18. Pad Kra Pao Moo (Stir-fried Pork with Holy Basil)
Pad Kra Pao Moo, or Stir-fried Pork with Holy Basil, is one of Thailand’s most popular everyday dishes. “Pad” means stir-fry, “Kra Pao” refers to Thai holy basil, and “Moo” is pork. Its popularity stems from its quick preparation and satisfying blend of sweet, salty, and spicy flavors. Thai holy basil lends its distinctive anise and cinnamon notes, complemented by fish sauce and soy sauces.
This is a fast stir-fry dish. Garlic and chilies are quickly stir-fried to release their aromas before pork is added. Soy sauce, sugar, fish sauce, and holy basil complete the dish. Pad Kra Pao Moo is often served with jasmine rice, topped with a fried egg, and garnished with fresh holy basil.
19. Tom Kha Gai (Chicken Coconut Soup)
Tom Kha Gai, or Chicken Coconut Soup, features galangal (kha), a rhizome similar to ginger but with a more citrusy, piney, and earthy flavor. Galangal, combined with lime and kaffir lime leaves, provides a sour counterpoint to the rich coconut milk base.
This quick soup begins with simmering diced chicken (gai, often dark meat for richer flavor) in stock with lemongrass, galangal, and kaffir lime leaves. Aromatics are removed before coconut milk is added, along with fish sauce for umami, palm sugar for sweetness, chilies for heat, and mushrooms for earthiness. Fresh lime juice, cilantro, and scallions are added at the end. Tom Kha Gai is often served with jasmine rice.
20. Khao Man Gai (Hainanese Chicken Rice)
Khao Man Gai, sometimes called Hainanese Chicken Rice, is a popular Thai street food with Chinese origins, found in various forms across Southeast Asia. In Thailand, it’s known as “rice fat chicken,” but its flavor profile is more complex than its simple name suggests.
Chicken is poached in stock with cilantro stalks, pandan leaves, and ginger. This flavorful broth is then used to cook the rice and make a soup with gourd or winter melon. The “fatty rice” element comes from cooking the rice with chicken fat and garlic browned in sesame oil, lending a luxurious richness. A vinegary dipping sauce made with ginger, soy sauce, fermented yellow bean paste, and chilies completes this dish.
21. Sate Gai (Chicken Satay)
Sate Gai, or Chicken Satay, is a widely recognized Thai dish, often underestimated in its simplicity. The beauty of Satay lies in the details. Chicken strips are marinated in coconut cream, sweetened condensed milk, fish sauce, turmeric, sugar, shallots, coriander, cumin, and peanuts.
Marinated chicken is skewered and grilled, sometimes basted with coconut cream during grilling. It’s typically served with three skewers, a dipping sauce, and vegetable sides. The satay sauce can be a sweet and sour chili-shallot sauce or, more commonly in the US, a peanut-based sauce with chilies, lime juice, and honey. Cucumber relish or fresh cucumber and green beans are common vegetable accompaniments. Chef Andy Ricker famously served white bread with his satay at his restaurant Pok Pok, a unique and appreciated twist.
22. Suea Rong Hai (Crying Tiger Beef)
Suea Rong Hai, or Crying Tiger Beef, is a flavorful grilled beef dish originating from Northeastern Thailand. The name “Crying Tiger” has folklore origins. One story suggests the meat is so tough a tiger would cry trying to eat it, while another attributes the tears to the dish’s chili heat. Regardless, Suea Rong Hai is a delicious snack or appetizer with sweet, tart, salty, and spicy notes.
Brisket or flank steak is marinated in sugar and soy or oyster sauce before grilling. The grilled meat is thinly sliced and served with a tamarind-heavy chili dipping sauce that balances sweetness, tartness, and spice. Sticky rice is the perfect accompaniment.
23. Yum Pla Muk (Spicy Squid Salad)
Yum Pla Muk, or Spicy Squid Salad, perfectly embodies the essential flavor profile of Thai cooking: sweet, salty, sour, and spicy. Quick-cooked squid (stir-fried, grilled, or poached to avoid rubberiness) is the star of this salad.
Cooked squid is dressed with lime juice, fish sauce, chilies, garlic, and sugar. Lemongrass and kaffir lime leaves can be added to the dressing for extra citrusy notes. The salad base is typically lettuce, such as bibb or romaine. Mint and cilantro leaves, scallions, cucumbers, and sometimes cherry tomatoes are also added, creating a refreshing and flavorful Thai salad.
Embark on your Thai culinary adventure and explore these incredible Thai food dishes. Each dish tells a story of Thailand’s rich culinary heritage and offers a unique taste of this vibrant Southeast Asian nation.
