Below is a list of dishes found in

Thai cuisine Thai cuisine ( th, อาหารไทย, , ) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with strong Odor, aromatic components and a spicy edge. Australian chef David Thompson (chef), David ...

Individual dishes

Note: The Thai script column is linked to how it is pronounced when available.

Rice dishes

}) where the omelette is topped with a minced pork and vegetable stir-fry. , - ,

Khao khluk kapi ''Khao khluk kapi'' ( th, ข้าวคลุกกะปิ, ; sometimes spelled as ''khao kluk kapi'') is a flavorful dish in Thai cuisine that consists of primary ingredients of fried rice mixed with shrimp paste, the latter of which is known ...

, ข้าวคลุกกะปิ , Fried rice with shrimp paste , Khao

, , Rice is fried with

shrimp paste Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are ei ...

and served with sweet pork, sour mango, fried shrimp, chili peppers, and shallots. , - , Khao mok gai , ข้าวหมกไก่ , Thai chicken biryani , Khao mok kai

, , The Thai version of a "chicken biryani". The name literally means "rice covered chicken" and this Thai-Muslim dish is made by cooking rice together with the chicken curry. , - , Khao mok nuea , ข้าวหมกเนื้อ , Thai beef biryani ,

, , The Thai version of a "beef biryani". , - , Khao man gai , ข้าวมันไก่ , Chicken rice , 2013 Khao man kai Chiang Mai

, , Rice steamed with garlic served with sliced chicken, chicken broth, and a spicy dipping sauce. This is a Thai version of a dish called Wenchang chicken (文昌雞) from

Hainan Hainan (, ; ) is the smallest and southernmost province of the People's Republic of China (PRC), consisting of various islands in the South China Sea. , the largest and most populous island in China,The island of Taiwan, which is slightly l ...

in southern China. , - , Khao mu krop , ข้าวหมูกรอบ , Crispy pork on rice ,

, , Rice and crispy pork that is often, as here in this image, served with boiled egg and a bowl of broth. The sauce that always comes with ''khao mu krop'' is here served separately in the bowl at the top of the image. , - , Khao mu krop mu daeng , ข้าวหมูกรอบหมูแดง , Mixed crispy pork and red roast pork on rice , Khao mu krop mu daeng in Nong Khai

, , Slices of ''mu krop'' (crispy pork) and ''mu daeng'' ( red roast pork) served on rice, and often covered with a sticky soy or oyster-sauce based sauce. Very often, a clear soup, boiled egg, cucumber, and spring onion is served on the side. Sliced chili peppers in Chinese black vinegar and dark soy sauce are provided as a condiment for this dish. , - , Khao na pet , ข้าวหน้าเป็ด , Red roast duck on rice ,

, , Boiled rice with roast duck and duck broth on the side. It is served with sliced chili peppers in soy sauce as a condiment. , - , Khao niao , ข้าวเหนียว , Glutinous ''or'' sticky rice , Kin khao niao

, , Khao niao is traditionally eaten using only the right hand. It is the staple food of Northern and Northeastern Thais. , - , Khao nuea op , ข้าวเนื้ออบ , ,

, , Rice with slices of baked beef, served with a spicy chili dip. , - , Khao phat , ข้าวผัด ,

Thai fried rice Thai fried rice ( th, ข้าวผัด, , ) is a variety of fried rice typical of central Thai cuisine. In Thai, ''khao'' means "rice" and ''phat'' means "of or relating to being stir-fried". This dish differs from Chinese fried rice in ...

, , Fried rice in Thailand can be made with different ingredients. Customarily served with fresh lime, cucumber, spring onions, and ''nam pla phrik'' (chili peppers in fish sauce). , - , Khao phat amerikan , ข้าวผัดอเมริกัน ,

American fried rice American fried rice ( th, ข้าวผัดอเมริกัน, , ) is a Thai fried rice dish with "American" side ingredients like fried chicken, ham, hot dogs, raisins, ketchup. Other ingredients like pineapples and croutons are opt ...

, , ''American fried rice'' is rice fried with onion, tomato, raisins, and flavored with ketchup. It is often garnished with some sausage, fried chicken, and egg. , - , Khao phat kaeng khiao wan , ข้าวผัดแกงเขียวหวาน , ,

, , Rice fried with green curry. , - , Khao phat kaphrao mu , ข้าวผัดกะเพราหมู , Basil fried rice with pork , Khao phat kraphao mu

, , Rice fried with a certain variety of Thai basil called ''kaphrao'' (

Ocimum tenuiflorum ''Ocimum tenuiflorum'', commonly known as holy basil, ''tulsi'' or ''tulasi'', is an aromatic perennial plant in the family Lamiaceae. It is native to the Indian subcontinent and widespread as a cultivated plant throughout the Southeast Asian ...

), sliced pork, and chili peppers. , - , Khao phat namliap , ข้าวผัดหนำเลี้ยบ , , Khao phat nam liap

, , Rice fried with ''nam liap'', the fruit of the '' Canarium album'', also known as "Chinese olives". , - , Khao phat nam phrik long ruea , ข้าวผัดน้ำพริกลงเรือ , ,

, Central , Rice fried with ''Nam phrik long ruea'' (lit. "boat journey chili paste") and pieces of ''khai khem'' (salted duck's eggs). Fried, sliced, sweet Chinese sausage called ''kun chiang'' ( th, กุนเชียง) are also served here with some sliced cucumber on the side. , - , Khao phat nam phrik narok , ข้าวผัดน้ำพริกนรก , ,

, , The name literally means "rice fried with chili paste from hell". The rice is fried with ''nam phrik narok'', a very spicy chili paste made with fried catfish, grilled onion and garlic, grilled (dried) chili peppers, sugar, fish sauce, and shrimp paste. Here it is served with ''mu yang'' (grilled pork) and ''nam chim chaeo'', a spicy dipping sauce. , - , Khao tom , ข้าวต้ม , Thai rice soup , Khao tom pla 01

, , Boiled rice in a light broth, usually with minced pork, chicken, or fish. It is often eaten for breakfast. , - , Khao tom kui , ข้าวต้มกุ๊ย , Plain rice congee ,

, , Plain rice is cooked to a porridge and eaten as the staple together with a variety of side dishes. , -

Noodle dishes

}; prawn

wonton A wonton () is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun in transliteration from Cantonese () and wenden from Shanghainese (). There are many different styles o ...

s). , - , Khanom chin kaeng khiao wan kai , ขนมจีนแกงเขียวหวานไก่ , , Khanom chin kaeng kiao wan kai

, , This noodle dish consists of green chicken curry served over '' khanom chin'', fresh Thai rice noodles. It is usually accompanied by a selection of raw vegetables and herbs on the side. The chicken meat used in this particular version is

chicken feet Chicken feet are cooked and eaten in many countries. After an outer layer of hard skin is removed, most of the edible Tissue (biology), tissue on the feet consists of skin and tendons, with no muscle. This gives the feet a distinct texture di ...

. , - , Khanom chin

nam ngiao ''Nam ngiao'' ( th, น้ำเงี้ยว, ) or ''nam ngio'' ( th, น้ำงิ้ว, ) is a noodle soup or curry of the cuisine of the Tai Yai people who live in the northeast of Burma, the southwest of Yunnan province, China, and in no ...

, ขนมจีนน้ำเงี้ยว , , Khanom chin nam ngiao supoe

, North , A speciality of Northern Thailand, it is Thai fermented rice noodles served with pork or chicken blood tofu in a sauce made with pork broth and tomato, crushed fried dry chili peppers, pork blood, dry fermented soy bean, and dried red kapok flowers. , - , Khanom jeen nam yaa , ขนมจีนน้ำยา , ,

, Central , Thai rice noodles served with a fish based sauce called ''nam ya''. , - , Khanom chin sao nam , ขนมจีนซาวน้ำ , , Khanom chin sao nam BKK

, Central , Cold rice noodles served as a salad with thick coconut milk, finely chopped pineapple, sliced raw garlic and Thai chili peppers, pounded dried prawns, shredded ginger, lime juice, fish sauce, and sugar. , - ,

Khao soi ''Khao soi'' or ''khao soy'' ( th, ข้าวซอย, ; lo, ເຂົ້າຊອຍ , my, အုန်းနို့ခေါက်ဆွဲ ,) is a Chin Haw dish served in Laos and northern Thailand. A comparable dish, '' ohn no khao sw ...

Chang Mai , ข้าวซอย , Northern Thai curry noodles , Khao soi Chiang Mai

, North , Boiled as well as crispy fried egg noodles (''bami'') are served in a curry soup. The version with chicken is called ''khao soi kai'', with beef it is called ''khao soi nuea''. , - , Khao soi Mae Sai , ข้าวซอยแม่สาย , ,

, North , ''Khao soi Mae Sai'' is the name in

Chiang Mai Chiang Mai (, from th, เชียงใหม่ , nod, , เจียงใหม่ ), sometimes written as Chiengmai or Chiangmai, is the largest city in northern Thailand, the capital of Chiang Mai province and the second largest city in ...

of a certain type of ''khao soi'' that is more common in Chiang Rai province, in the area along the border with Burma and Laos (

Mae Sai ''Mae Sai'' ( th, แม่สาย, ; Shan: , ), is the district town of Mae Sai District in the far north of Chiang Rai Province, Thailand. Mae Sai is a major border crossing between Thailand and Myanmar where the town of Tachileik, in Shan ...

is a border town in Chiang Rai province). It is a spicy soup-like dish, similar to the broth used in ''khanom chin nam ngiao'', containing soft, wide rice noodles, pork ribs, congealed pork blood, and minced pork. Tomatoes and fermented soy bean give it its specific taste. Sliced raw cabbage and bean sprouts are served on the side. , - , Khao soi nam na , ข้าวซอยน้ำหน้า , ,

, North , Somewhat similar to ''khao soi Mae Sai'', this variant from the eastern part of Chiang Rai Province is made with wide rice noodles in a clear pork broth. A spoonful of ''nam phrik ong'' (a sauce made from minced pork, tomato, fermented soy bean or shrimp paste, and dried chili peppers) is heaped on top of the noodles (''nam na'' literally means "with sauce on top"). , - , Kuaichap , กวยจั๊บ , ,

, , Originally a Teochew Chinese dish (), it is a soup of pork broth with rolled up rice noodle sheets (resulting in rolls about the size of Italian penne), pork intestines, "blood tofu", and boiled egg. , - , Kuai-tiao nam , ก๋วยเตี๋ยวน้ำ , Wide rice noodle soup , , , A soup of

wide rice noodles ''Shahe fen'' (沙河粉), or simply ''he fen'' (河粉), is a type of wide Chinese noodle made from rice. Its Minnan Chinese name, translated from the Mandarin 粿條 (''guotiao''), is adapted into alternate names which are widely encounte ...

, often with minced pork,

pork ball A pork ball is a Chinese meatball made from finely minced pork, starch, and sometimes cuttlefish to impart a "chewy" texture and added flavour. Pork balls are a common part of the cuisines of Taiwan, China, and other parts of Asia, including Ma ...

s or

fish ball Fish balls are rounded meat balls made from fish paste which are then boiled or deep fried. Similar in composition to fishcake, fish balls are often made from fish mince or surimi, salt, and a culinary binder such as tapioca flour, corn, or p ...

s. , - , Kuai-tiao nuea pueai , ก๋วยเตี๋ยวเนื้อเปื่อย , , Kuaitiao nuea pueay

, , A beef noodle soup with slices of very tender beef (''nuea pueay''). , - , Kuai-tiao phat khi mao , ก๋วยเตี๋ยวผัดขี้เมา ,

Drunken noodles Drunken noodles or drunkard noodles is a Thai stir-fried noodle dish similar to ''phat si-io'' but spicier. In English texts, it is rendered as ''pad kee mao'', ''pad ki mao'', or ''pad kimao'' – from its Thai name th, ผัดขี้ ...

, , Spicy fried wide rice noodles. , - , Kuai-tiao rat na , ก๋วยเตี๋ยวราดหน้า , Wide rice noodles in gravy , Kuai-tiao rat na mu

, Central , Fried

with beef, pork, chicken, or seafood in a thickened gravy. , - , Kuai-tiao ruea , ก๋วยเตี๋ยวเรือ , Boat noodles ,

, Central , Rice noodles with beef or pork (and sometimes offal) in a brown broth which contains

cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfa ...

star anise ''Illicium verum'' is a medium-sized evergreen tree native to northeast Vietnam and southwest China. A spice commonly called star anise, staranise, star anise seed, star aniseed, star of anise, Chinese star anise, or badian that closely resembl ...

and sometimes blood. It is spicy and sour. , - ,

Mi krop ''Mi krop'' ( th, หมี่กรอบ, ), also spelled mee krob, is a Thai dish consisting of deep-fried rice vermicelli noodles with a sweet and sour sauce. Mi krop means "crisp noodles". The citrusy, sour note in the sauce often comes fr ...

, หมี่กรอบ , Thai crispy fried noodles , , , Deep fried rice vermicelli with a sweet and sour sauce. , - , Phat Mama , ผัดมาม่า , ,

, , ''Mama'' ( th, มาม่า) is the most popular brand of instant noodles in Thailand and the brand name is commonly used, instead of the generic ''bami kueng samret rup'' ( th, บะหมี่กึ่งสำเร็จรูป), to designate instant noodles. The particular version in the image has been stir-fried " drunken noodle"-style. , - ,

Phat si-io Phat may refer to: People *Huỳnh Tấn Phát (1913–1989), South Vietnamese politician and revolutionary *Lâm Văn Phát (1920–1998), Vietnamese army officer *Phat Wilson (1895–1970), Canadian amateur ice hockey player *Richard Temple-Nug ...

, ผัดซีอิ๊ว , Noodles stir-fried with soy sauce , Pad see ew

, , Usually wide rice noodles fried with chicken or pork, and soy sauce. , - , Phat Thai , ผัดไทย ,

Pad Thai Pad thai, phat thai, or phad thai ( or ; th, , , ISO: ''p̄hạd thịy'', , 'Thai stir fry'), is a stir-fried rice noodle dish commonly served as a street food in Thailand as part of the country's cuisine. It is typically made with rice noo ...

noodles ,

, , Stir fried medium size rice noodles (''sen lek'') with fish sauce, sugar, lime juice or tamarind pulp, ground peanuts, egg, bean sprouts, and Chinese chives (''kuichai''), combined with shrimp. , - , Phat wun sen , ผัดวุ้นเส้น , Stir-fried

glass noodles Cellophane noodles, or fensi (), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water. A stabilizer such as chitosan ...

Fried cellophane noodles with shrimp Pad woon sen kung

, , Glass noodles are stir-fried with egg and vegetables, and a variety of ingredients such as meat, seafood, or with vegetarian alternatives. , - , Sapaketti phat khi mao , สปาเกตตีผัดขี้เมา , ,

, , A Thai fusion dish where the name literally means spaghetti fried "shit-drunk" (''khi mao'' = extremely drunk). An explanation is that any dish fried this way is easy to make, spicy, and uses whatever ingredients are available at that time; great after a night out drinking when still hungry. , - , Tom yam boran , ต้มยำโบราณ , ,

, Central , ''Tom yam boran'' is noodles served in a thick spicy sour sauce or broth, with crushed dried chili peppers, chopped peanuts, and blanched vegetables such as bean sprouts. This version is ''bami mu tom yam boran'': with egg noodles and pork. , - , Yentafo , เย็นตาโฟ , , 2019 01 Yen tafo

, , The Thai version of the Chinese noodle dish '' Yong Tau Foo'' is slightly sweet, sour, salty, and spicy. , - , Yum kanom jeen , ยำขนมจีน , , , , Yum kanomjeen is a spicy and sour salad mixed with kanom jeen. Kanom jeen is thin rice noodles which are made from fresh rice sometimes fermented rice starch, fermented for few days, boiled and then made into noodles. The original kanom jeen came from the Mon people. The main ingredients of Yum kanom jeen are fish sauce, sugar, lime juice, and chili powder. Some places will add pla ra to Yum kanom jeen too. Pla ra is the Thai traditional ingredient produced by fermented fish. Yum kanom jeen has a good spicy and sour taste, but many people would like to order the flavor that they like. Yum kanom jeen is a low- calorie food and it has only 220 calories per dish. To suit for people who are healthy and want to diet. Yum kanom jeen is not difficult to find. It can be found in either restaurant or street food.

Miscellaneous

Shared dishes

Curries

}): with straw mushrooms. , - , Kaeng khua mu bai chamuang , แกงคั่วหมูใบชะมวง , ,

, Central , A thick central Thai curry with pork and the leaves of ''chamuang'' or ''

Garcinia ''Garcinia'' is a genus of flowering plants in the family Clusiaceae native to Asia, America, Australia, tropical and southern Africa, and Polynesia. The number of species is disputed; Plants of the World Online (POWO) recognise up to 400. Common ...

cowa'', a tree related to the

mangosteen Mangosteen (''Garcinia mangostana''), also known as the purple mangosteen, is a tropical evergreen tree with edible fruit native to tropical lands surrounding the Indian Ocean. Its origin is uncertain due to widespread prehistoric cultivation. ...

. , - , Kaeng kradang , แกงกระด้าง , ,

, North , A pork curry

aspic Aspic or meat jelly () is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as ''aspic gelée'' or ' ...

(jelly) from northern Thailand which is eaten cold. , - , Kaeng lueang , แกงเหลือง , ,

, South , A sour spicy curry that does not contain coconut milk and is yellow in color due to the use of

turmeric Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast ...

, often with fish and vegetables, such as

bamboo shoot Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including ''Bambusa vulgaris'' and ''Phyllostachys edulis''. They are used as vegetables in numerous Asian dishes and ...

s as in the version in the photo. In southern Thailand it is called ''kaeng som'' but due to it being different from the central Thai ''

kaeng som Thai curry ( th, แกง, translit=kaeng, ) is a dish in Thai cuisine made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Curries in Thailand mainly differ from the curries in India in their use of in ...

'', it is called ''kaeng lueang'' ("yellow curry") elsewhere. It should not be confused with what is known as "

yellow curry Yellow curry ( th, แกงกะหรี่, , ; Chinese: 黃咖喱) is a curry made from cumin, coriander, turmeric, fenugreek, garlic, salt, bay leaf, lemongrass, cayenne pepper, ginger, mace and cinnamon. It generally contains less chilli ...

" outside of Thailand. , - , Kaeng matsaman , แกงมัสมั่น ,

Massaman curry Massaman curry ( th, แกงมัสมั่น, , ) is a rich, flavourful, and mildly spicy Thai curry. It is a fusion dish, combining ingredients from Persia, the Indian subcontinent, and the Malay Archipelago (e.g., cardamom, cinnamon, clo ...

, South , A rich, thick curry containing coconut milk, usually of stewed beef or, as in the image, chicken. This curry contains roasted dried spices that are rarely found in other Thai curries. The name ''kaeng matsaman'' means "Muslim curry", with the spices believed to have been brought to Thailand by Muslim traders in the 17th century. , - , Kaeng om , แกงอ่อม , , 2016 0919 Lunch at Long Koi Lap Khom 05

, North , A spicy

Lanna The Lan Na Kingdom ( nod, , , "Kingdom of a Million Rice Fields"; th, อาณาจักรล้านนา, , ), also known as Lannathai, and most commonly called Lanna or Lanna Kingdom, was an Indianized state centered in present-day ...

"curry" with meat, and without any coconut milk. The version shown in the photo is with beef. , - , Kaeng pa , แกงป่า , Jungle curry , Kaeng phak wan

, North , Traditionally made with

wild boar The wild boar (''Sus scrofa''), also known as the wild swine, common wild pig, Eurasian wild pig, or simply wild pig, is a suid native to much of Eurasia and North Africa, and has been introduced to the Americas and Oceania. The species is ...

, most often pork or chicken is used nowadays. This curry, as most curries from northern Thailand, does not contain coconut milk. , - , Kaeng phak bung sai pla , แกงผักบุ้งใส่ปลา , ,

, North , A northern Thai curry made with "

morning glory Morning glory (also written as morning-glory) is the common name for over 1,000 species of flowering plants in the family Convolvulaceae, whose current taxonomy and systematics are in flux. Morning glory species belong to many genera, some of ...

" and catfish. , - , Kaeng phak kat cho kraduk mu , แกงผักกาดจอกระดูกหมู , ,

, North , A somewhat spicy soup/curry (''kaeng'') made with cabbage (''phak kat cho'', a variety of '' Brassica rapa chinensis'') and pork ribs (''kraduk mu''). As is usual with Northern Thai "curries", it does not contain any coconut milk. , - , Kaeng phak lueat , แกงผักเลือด , ,

, North , A northern Thai curry made with the leaves of the ''

Ficus virens ''Ficus virens'' is a plant of the genus ''Ficus'' found in Pakistan, India, southeast Asia, through Malaysia and into Northern Australia. Its common name is white fig; it is locally known as ''pilkhan'' and in the Kunwinjku language it is calle ...

''. This version is with pork. , - , Kaeng phak siangda , แกงผักเซียงดา , ,

, North , A northern Thai curry made with the leaves of the vine ''

Gymnema ''Gymnema'' (Neo-Latin, from Greek γυμνὀς ''gymnos'', "naked" and νῆμα, ''nēma'', "thread") is a genus in the family Apocynaceae first described as a genus in 1810. One species, ''Gymnema sylvestre ''Gymnema sylvestre'' is a pere ...

inodorum'' and dried fish. In this particular version, snakehead fish is used. , - , Kaeng phak wan pa , แกงผักหวานป่า , ,

, North , A Northern Thai curry made with the leaves of the woody plant ''

Melientha Descriptions ''Melientha'' is a genus of plants in the family Opiliaceae described as a genus in 1888. The genus contains only one known species, ''Melientha suavis'', native to Southeast Asia (Mindanao, Sabah, Peninsular Malaysia, Thailand, ...

suavis'' Pierre, glass noodles, and dried fish. , - , Kaeng phanaeng , แกงพะแนง ,

Phanaeng curry ''Phanaeng'' ( th, พะแนง, ), also spelled ''phanang'', ''panang'', and other variants) is a type of red Thai curry that is thick, salty and sweet, with a zesty makrut lime flavour. The earliest known mention of ''phanaeng'' appears in ...

, Central , A so-called dry, Malay influenced coconut curry with beef (''phanaeng nuea'', th, พะแนงเนื้อ), chicken, pork or seafood such as soft shell crab. , - , Kaeng phet , แกงเผ็ด ,

Red curry Red curry ( th, แกงเผ็ด, , , lit.: 'spicy curry') is a popular Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork, duck or shrimp, or vegetarian protein source such as tofu. ...

, Central , A spicy red curry made with dried chili peppers, containing coconut milk. It can be made with different meats, seafood or tofu, in combination with (several types of) eggplant(s), and sometimes other vegetables. Fresh green peppercorns and Thai basil are often added to enhance the flavor. , - , Kaeng phet pet yang , แกงเผ็ดเป็ดย่าง ,

with roast duck , Red roast duck curry

, Central , Red curry with roast duck is the quintessential mix of the Thai (red curry) and Chinese (red roast duck) cuisines. This dish often also contains grapes and pineapple. , - , Kaeng pli , แกงปลี , ,

, North , A northern Thai curry made with chopped banana flower and pork. , - ,

Kaeng som Thai curry ( th, แกง, translit=kaeng, ) is a dish in Thai cuisine made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Curries in Thailand mainly differ from the curries in India in their use of in ...

, แกงส้ม , , Kaeng som chaom thot

, Central , A hot and sour Thai curry/soup made with tamarind paste and fish (often ''pla chon'' Snakehead_fish".html"_;"title="Snakehead_(fish).html"_;"title="Snakehead_(fish)">Snakehead_fish"">Snakehead_(fish).html"_;"title="Snakehead_(fish)">Snakehead_fish"._''Kaeng_som_cha-om_thot''_(_th.html" ;"title="Snakehead_(fish)">Snakehead_fish".html" ;"title="Snakehead_(fish).html" ;"title=" Snakehead_fish"">Snakehead_(fish).html"_;"title="Snakehead_(fish)">Snakehead_fish"._''Kaeng_som_cha-om_thot''_(_th">แกงส้มชะอมทอด)_is_a_version_of_the_dish_which_features_deep-fried_cha-om_(Acacia_leaves)_as_one_of_its_ingredients. .html" ;"title="Snakehead (fish)">Snakehead fish"">Snakehead_(fish).html" ;"title="Snakehead (fish)">Snakehead fish". ''Kaeng som cha-om thot'' ( th">แกงส้มชะอมทอด) is a version of the dish which features deep-fried cha-om (Acacia leaves) as one of its ingredients. ">- , Kaeng tai pla , แกงไตปลา , ,

, South , A thick, spicy vegetable curry made with turmeric, a sauce made from fish innards (''tai pla''), and shrimp paste, containing roasted fish, bamboo shoots, and eggplant. , - , Kaeng thepho , แกงเทโพ , , Kaeng thae pho

, Central , One of the dishes mentioned in the poem of King Rama II on Thai dishes, it is a central Thai curry originally made with the fatty belly part of the ''Pangasius Larnaudii'' (''thae pho''; shark catfish) but now more often belly pork is used as is the case with the version shown in the photo. The other main ingredient in this curry is ''phak bung Chin'' (Chinese

water spinach ''Ipomoea aquatica'', widely known as water spinach, is a semi- aquatic, tropical plant grown as a vegetable for its tender shoots. ''I. aquatica'' is generally believed to have been first domesticated in Southeast Asia. It is widely cultivate ...

). , - , Kaeng tun , แกงตูน , ,

, , A northern Thai curry made with the stalks of the ''

Colocasia gigantea ''Colocasia gigantea'', also called giant elephant ear or Indian taro, is a 1.5–3 m tall herb with a large, fibrous corm, producing at its apex a whorl of large leaves. The leaf stalk is used as a vegetable in some areas in South East Asia and ...

'' and catfish. ''Colocasia gigantea'' is called ''tun'' ( th, ตูน) in the northern Thai language and ''khun'' ( th, คูน) in standard Thai. , - , Kaeng yot maphrao on sai kai , แกงยอดมะพร้าวอ่อนใส่ไก่ , , Kaeng yot maphrao sai kai

, North , A northern Thai curry made with " coconut heart" and chicken. The taste of "coconut heart" is similar to bamboo shoots but much sweeter. , - , Kaeng yuak , แกงหยวก , ,

, North , A northern Thai curry made with the tender core of the trunk of the banana plant. , - , Khua kling , คั่วกลิ้ง , ,

, South , A very spicy, dry fried curry made with chopped meat (usually beef, chicken, pork, or lamb) served with a large amount of shredded fresh kaffir lime leaves. , - , Khua kraduk , คั่วกระดูกหมู , ,

, South , A very spicy and, for Thai standards, "dry" curry with pork ribs and it is a Southern Thai speciality. , - , Yam chin kai , ยำจิ๊นไก่ , , Yam chin kai sai hua pli

, North , A curry dish from Northern Thailand containing chicken. The version in the image also contains sliced banana flower. , - , Kaeng ranchuan , แกงรัญจวน , , , Central , ''Kaeng ranchuan'' is a beef curry and fermented shrimp paste chili sauce, similar to ''tom yam''. It was created by chef in royal households from the leftovers and turned in new dish by combining pieces of meat and leftover sauce especially ''nam phrik kapi''. The most popular of all dip is ''nam phrik kapi'', a very delicious sauce of Thailand because this sauce can be eaten with everything. Many Thai chefs reformed ''kaeng ranchuan'' to restaurants after it was mentioned by culinary authority ML Nueang Ninrat, in a memoir explaining her life during the reign of King Rama V and VI. The people misunderstand about the origin and preparation of ''kaeng ranchuan'' because of famous TV series that do the wrong method of this dish and make people remember that this is the real ''kaeng ranchuan'' preparation method. So, the real ''kaeng ranchuan'' is in ML Ninrat book "Life in the Palace" she tells how her grandmother, the princess Sabai Ninrat created this dish. At the end of dinner there was leftovers so she asked her assistant to separate the meat from chili and basil. Then, she mixed it into a broth and added leftover of Nam prhrik kapi, so this is called the real ''kaeng ranchuan''.

Soups

}; ''kaoki''). The dish is of Chinese origin. , - , Nam sup , น้ำซุป , , Nam sup

, , This is a clear broth, usually served together with ''khao man kai'' (chicken rice), ''khao mok'' (Thai

biryani Biryani () is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and usually some type of meat ( chicken, beef, goat, lamb, prawn, fish) or in some cases without any meat, ...

), ''khao kha mu'' (pork trotter simmered in soy sauce served with rice), ''khao na pet'' (red roast duck on rice), or ''khao mu daeng'' ( red roast pork on rice). The broth can be made from chicken or pork, or it can be wholly vegetarian. The version served with duck is usually made from duck bones. It will often contain sliced ''hua chai thao'' (white

radish The radish (''Raphanus raphanistrum'' subsp. ''sativus'') is an edible root vegetable of the family Brassicaceae that was domesticated in Asia prior to Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw ...

; also known as ''phak kat hua'' in Thai) and ''hua chai po khem'' (a Chinese ingredient of dried and salted chopped turnip). Garlic, ginger, and pepper are often used as additional ingredients. It is most often garnished with fresh coriander leaves or spring onion. , - , Tom chuet , แกงจืด , Clear vegetable soup , Tom jued tahoo

, , A light vegetable, chicken or pork broth with vegetables and celery, to which minced pork, soft tofu, seaweed,

, and mushroom can be added. This soup can also be called ''Kaeng chuet'' ( th, แกงจืดวุ้นเส้น). , - ,

Tom kha kai ''Tom kha kai'', ''tom kha gai'', or Thai coconut soup ( th, ต้มข่าไก่, ; ) is a spicy and sour hot soup with coconut milk in Thai cuisine. Ingredients In Thailand, most ''tom kha kai'' recipes typically include coconut milk ...

, ต้มข่าไก่ , Coconut soup with chicken , Tom_kha_kai_at_a_restaurant

, Central , A mild to spicy soup with coconut milk,

galangal Galangal () is a common name for several tropical rhizomatous spices. Differentiation The word ''galangal'', or its variant ''galanga'' or archaically ''galingale'', can refer in common usage to the aromatic rhizome of any of four plant spec ...

(''kha'') and chicken. Mushrooms can be added to the chicken or substitute it. , - ,

Tom khlong ''Tom khlong'' ( th, ต้มโคล้ง, ) is a sour and spicy soup with smoked dried fish and various herbs. Description ''Tom khlong'' is a traditional Thai dish similar to ''tom yum'' except that it uses herbs which have been dried or ...

, ต้มโคล้ง , , Tom khlong

, , It is a spicy and sour soup somewhat similar to Tom yam. The sourness however does not derive from lime juice but through the use of tamarind juice. The version in the image contains fried smoked fish, tomato, and mushrooms. , - , Tom mara , ต้มมะระ , Bitter melon soup , Tom mara yat sai mu sap wunsen

, , A clear soup made with

bitter melon ''Momordica charantia'' (commonly called bitter melon; Goya; bitter apple; bitter gourd; bitter squash; balsam-pear; with many more names listed below) is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Afr ...

(also known as bitter gourd; ''Momordica charantia'') of Chinese origin. It is often stuffed with minced pork or with minced pork mixed with glass noodles as on this image. The full name of the latter version would then be ''tom mara yat sai mu sap wunsen''. , - , Tom phak kat dong mu , ต้มผักกาดดองหมู , ,

, , A soup of boiled

pickled Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called ...

Chinese cabbage and pork ribs. This dish is Chinese in origin. , - , Tom saep , ต้มแซ่บ , Hot and sour Isan soup ,

, Northeast , A spicy soup made with stewed meat (usually pork, chicken or beef), roasted fresh herbs and spices, ground roasted rice, and generous amounts of lime juice and fresh herbs just before serving. , - ,

Tom som Tom som ( th, ต้มส้ม, ) is a sour soup of Thailand, Thai origin which usually contains seafood or chicken. Etymology The word ''tom'' means "boil", and ''som'' means "sour". History The soup is typically made in northern Thai ...

kraduk mu , ต้มส้มกระดูกหมู , , Tom som kraduk mu

, , ''Tom som'' translates to "sour soup". This particular version is a basic one with only pork ribs (''kraduk mu'') and it derives its sourness from lime juice. Other types of ''tom som'' can also use tamarind for acidity, or a combination of both lime and tamarind, and can be made from a multitude of ingredients: meats as well as seafood, and vegetables. , - ,

Tom yam Tom yum or tom yam (, ; th, ต้มยำ, ) is a type of hot and sour Thai soup, usually cooked with shrimp (prawn). The words "tom yam" are derived from two Thai words. ''Tom'' refers to the boiling process, while ''yam'' means 'mixed'. ...

, ต้มยำ , Tom yum soup , Tom yum

, Central , A hot and sour broth made from

lemon grass ''Cymbopogon'', also known as lemongrass, barbed wire grass, silky heads, Cochin grass, Malabar grass, oily heads, citronella grass or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family. Some s ...

kaffir lime ''Citrus hystrix'', called the kaffir lime or makrut lime, (, ) is a citrus fruit native to tropical Southeast Asia. Its fruit and leaves are used in Southeast Asian cuisine, and its essential oil is used in perfumery. Its rind and crushed leav ...

leaves, dried chili peppers, and lime juice, usually with prawns (''Tom yam kung'') or chicken (''Tom yam kai''). , - , Tom yuea phai , ต้มเยื่อไผ่ , ,

, , It is a clear broth with, amongst other ingredients, ''yuea phai'' ("bamboo fungus"; ''

Phallus indusiatus ''Phallus indusiatus'', commonly called the bamboo mushrooms, bamboo pith, long net stinkhorn, crinoline stinkhorn or veiled lady, is a fungus in the family Phallaceae, or stinkhorns. It has a cosmopolitan distribution in tropical areas, and ...

'') , -

Salads

}), grilled green chili peppers, raw garlic and salt put in a banana leaf package mixed together with hard-boiled egg. It's a speciality of Northern Thailand where it is traditionally eaten with

sticky rice Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose ...

. , - , Tam mamuang , ตำมะม่วง , , Tam mamuang pla haeng thot

, , A ''som tam'' style salad with tangy unripe

mango A mango is an edible stone fruit produced by the tropical tree ''Mangifera indica''. It is believed to have originated in the region between northwestern Myanmar, Bangladesh, and northeastern India. ''M. indica'' has been cultivated in South a ...

"au Julienne" as its main ingredient. The version in the image contains ''pla haeng thot'', deep-fried sun-dried anchovies. , - , Tam maphrao on sen mi krop , ตำมะพร้าวอ่อนเส้นหมี่กรอบ , , Tam maphrao on sen mi krop 01

, , A ''som tam'' style salad made with the meat of a young coconut and served with crispy deep-fried thin Chinese rice noodles. , - , Tam mu yo , ตำหมูยอ , ,

, , A spicy Thai salad made with ''mu yo'', a Thai pork sausage which is often also described in Thailand as "Vietnamese sausage". The dressing is somewhat similar to that of

som tam Green papaya salad ( km, បុកល្ហុង, lo, ຕຳຫມາກຫຸ່ງ and th, ส้มตำ) is a spicy salad made from shredded unripe papaya. It was possibly created by the Lao people but is eaten throughout Continental ...

. , - , Tam phonlamai ruam , ตำผลไม้รวม , , Tam phonla mai ruam

, , The fruits used in this particular salad show the fusion aspect of Thai cuisine, as it incorporates "modern" (for Thais) fruit such as apples and grapes besides traditional fruit such as pineapple and guava. The dressing is made with pounded garlic, sugar, chili peppers, dried shrimp, lime juice and fish sauce, and is similar to that of ''som tam''. , - , Tam som-o nam pu , ตำส้มโอน้ำปู , ,

, North , It is a spicy

pomelo The pomelo ( ), ''Citrus maxima'', is the largest citrus fruit from the family Rutaceae and the principal ancestor of the grapefruit. It is a natural, non-hybrid, citrus fruit, native to Southeast Asia. Similar in taste to a sweet grapefr ...

salad which uses crab extract as a flavouring. This black sauce is achieved by pounding ''pu na'' ("ricefield crabs", ''

Somanniathelphusa ''Somanniathelphusa'' is a genus of freshwater crabs found in southeast China, Taiwan, and southeast Asia Southeast Asia, also spelled South East Asia and South-East Asia, and also known as Southeastern Asia, South-eastern Asia or SEA, is ...

'') to a pulp, straining the juices which are then boiled and reduced until the sauce becomes as thick as molasses. , - , Yam bai cha , ยำใบชา , , 2019 01 Yam bai cha tuna

, , A spicy Thai salad made with young, fresh tea leaves. , - , Yam hu mu , ยำหูหมู , ,

, , It is a salad made with thinly sliced, boiled pig's ears, the version in the image also contained fresh mint, lime juice, shallots, lemon grass, fish sauce and sugar. , - , Yam hua pli thot , ยำหัวปลีทอด , , Yam huapli thot 02

, , A spicy Thai yam-style salad with deep-fried slices of banana blossom as its main ingredient. , - , Yam hoi khraeng , ยำหอยแครง , ,

, , A spicy Thai salad made with

blood cockle ''Tegillarca granosa'' (also known as ''Anadara granosa'') is a species of ark clam known as the blood cockle or blood clam due to the red haemoglobin liquid inside the soft tissues. It is found throughout the Indo-Pacific region from the eastern ...

s. , - ,

Yam khai dao Yam khai dao ( th, ยำไข่ดาว, , "fried-egg spicy salad") is a Thai dish made out of fried chicken or duck Duck is the common name for numerous species of waterfowl in the family Anatidae. Ducks are generally smaller and shor ...

, ยำไข่ดาว , , Yam khai dao

, , A spicy Thai salad made with fried egg (''khai dao''). , - , Yam khamin khao kung , ยำขมิ้นขาวกุ้ง , ,

, , A spicy Thai salad made with finely sliced (''au Julienne'') "white curcuma" (probably

Curcuma zedoaria ''Curcuma zedoaria'' (zedoary, white turmeric, or temu putih) is a perennial herb and member of the genus ''Curcuma'', family Zingiberaceae. The plant is native to South Asia and Southeast Asia but is now naturalized in other places including th ...

), shredded coconut, cooked prawns, sliced shallots, dried chillies, fresh green bird's eye chili peppers, roasted cashew nuts, and crispy fried onion rings. , - , Yam kun chiang , ยำกุนเชียง , ,

, , A Thai salad made with a sweet dried pork sausage called ''kun chiang''. This sausage is of Chinese origin. This dish is often eaten with plain rice congee (''khao tom kui''; th, ข้าวต้มกุ๊ย). , - , Yam mu krop , ยำหมูกรอบ , ,

, , A Thai salad made with crispy belly pork (''mu krop''). , - , Yam mu yo , ยำหมูยอ , ,

, , A spicy yam-style Thai salad with ''mu yo'' ( Vietnamese sausage). , - , Yam mu yo thot khai dao , ยำหมูยอทอดไข่ดาว , ,

, , A spicy Thai salad made with crispy fried ''mu yo'' (Vietnamese sausage) and ''khai dao'' (fried egg). , - , Yam naem sot , ยำแหนมสด , ,

, , A Thai salad containing sausage made from fermented raw pork and sticky rice (''naem'' sausage). , - , Yam naem khao khot , ยำแหนมข้าวทอด , Thai croquette salad , Yamnaem71

, , A Thai salad made of crumbled, crispy-fried curried rice balls (similar to a spherical croquette), fermented pork sausage, shallots, green chili peppers or dried chili flakes, peanuts, lime juice, fish sauce, and onion. , - , Yam no mai , ยำหน่อไม้ , ,

, North , A Northern Thai salad made with strips of boiled bamboo shoots, shallots, herbs, fish sauce, lime juice, and chili peppers. , - , Yam no mai sai nam pu , ยำหน่อไม้ใส่น้ำปู , ,

, North , A northern Thai salad made with boiled bamboo shoots and a thick paste made from the rice paddy crabs. , - , Yam nuea yang , ยำเนื้อย่าง , Thai grilled beef salad ,

, , A spicy salad of grilled beef, shallots, and Thai celery or spearmint. , - , Yam phak khut , ยำผักกูด , ,

, , A salad of edible fern shoots (''

Diplazium esculentum ''Diplazium esculentum'', the vegetable fern, is an edible fern found throughout Asia and Oceania. It is probably the most commonly consumed fern. The genus ''Diplazium'' is in the family Athyriaceae, in the eupolypods II clade of the order Pol ...

'') and pork. , - , Yam pla duk fu , ยำปลาดุกฟู , "Exploded" catfish salad , Yum pladook foo

, , Crispy fried shredded '' pla duk'' (catfish) served with a spicy and tangy green mango salad. , - , Yam pla khem , ยำปลาเค็ม , ,

, , A Thai salad (''yam'') made with fried sun-dried salted fish (''pla khem''). , - , Yam pla salit , ยำปลาสลิด , , 2019 02 Yam pla salit

, , A Thai salad made with deep-fried, sun-dried snakeskin gourami.. , - , Yam pla thu , ยำปลาทู , , Yam plathu

, , Made with

short mackerel The short mackerel or shortbodied mackerel (''Rastrelliger brachysoma'') is a species of mackerel in the family Scombridae. Its habitat is the shallow waters of Southeast Asia and Melanesia, feeding mainly on small zooplankton. It is of major im ...

(''pla thu''). , - , Yam sanat , ยำสะนัด , ,

, North , A northern Thai salad of roughly chopped, blanched vegetables that are then refried with a chili paste. It is served here together with northern Thai pork cracklings and deep-fried, sun-dried chili peppers. , - , Yam som-o , ยำส้มโอ , ,

, , A salad made with pomelo. The other ingredients are: sliced red bird's eye chili peppers, deep-fried sun-dried anchovies, roasted peanuts, fish sauce and tamarind juice. , - , Yam takhrai kung sot , ยำตะไคร้กุ้งสด , ,

, , A spicy "yam-style" salad with finely sliced raw lemongrass and prawns. , - , Yam thale , ยำทะเล , ,

, , A spicy salad with mixed seafood (cuttlefish, shelled prawns, mussels), shallots, lime juice, fish sauce and Thai celery. , - , Yam thua phu , ยำถั่วพู , ,

, , A Thai salad with winged beans, salted eggs, toasted coconut, shallots, fish sauce, lime juice and chillies. The version in this image also contains squid. , - , Yam wun sen , ยำวุ้นเส้น , Thai glass noodle salad ,

, , A spicy salad with glass noodles ( cellophane noodles), minced chicken or pork and often either mixed seafood, squid or prawns. Cloud ear fungus also often features in this dish. , -

Fried and stir-fried dishes

Deep-fried dishes

}, plum sauce). Instead of being fried in the crab shell, it is also sometimes served as patties. , - , Sai mu thot , ไส้หมูทอด , ,

, , Deep-fried pork intestines , - , Si khrong mu thot , ซี่โครงหมูทอด , ,

, , Deep-fried pork ribs. The version in the image however, had first been boiled, then marinated, then deep-fried with garlic, and then again stir-fried with a sweet and tangy tamarind sauce just before serving. , -

Grilled dishes

Steamed or blanched dishes

Stewed dishes

};

five-spice powder Five-spice powder () is a spice mixture of five or more spices used predominantly in almost all branches of Chinese cuisine. It is also used in Hawaiian cuisine and Vietnamese cuisine. The five flavors of the spices (sweet, bitter, sour, sa ...

). Meats used in ''khai phalo'' tend to be pork (belly or trotter) or chicken wings. Other ingredients, such as mushrooms and fried tofu, can also be incorporated. The dish is of Chinese origin. Similar dishes are ''mu phalo'' and ''kha mu phalo'' (using only pork, and ham hocks), ''kai phalo'' (chicken) and ''pet phalo'' (duck). , -

Dipping sauces and pastes

Miscellaneous

Savoury snacks and starters

Sweet snacks and desserts

Drinks

References

External links

*
List of street food vendors in Thailand
{{DEFAULTSORT:Thai Dishes, List Of * Dishes Lists of foods by nationality

Individual dishes

Rice dishes

Noodle dishes

Miscellaneous

Shared dishes

Curries

Soups

Salads

Fried and stir-fried dishes

Deep-fried dishes

Grilled dishes

Steamed or blanched dishes

Stewed dishes

Dipping sauces and pastes

Miscellaneous

Savoury snacks and starters

Sweet snacks and desserts

Drinks

See also

References

Further reading

External links