Thai Food

Thailand's most famous dish — thin rice noodles stir-fried with egg, tofu, bean sprouts and shrimp in a sweet-sour tamarind sauce, topped with crushed peanuts and lime. Customize it at the table with chilli flakes, sugar, fish sauce and ground peanuts.

Arguably the most popular everyday Thai lunch: minced pork or chicken stir-fried with garlic, chillies and holy basil, served over rice — usually with a crispy fried egg on top. Order 'kai dao' (ไข่ดาว) to get the fried egg.

A mild, crowd-pleasing stir-fry of chicken, roasted cashews, dried chillies, onion and sweet soy sauce. Great introduction to Thai food for spice-shy travellers.

Thai-style fried rice with jasmine rice, egg, onion and your choice of chicken, pork, shrimp or crab, seasoned with fish sauce and lime. 'Khao phat pu' (ข้าวผัดปู) with crab is a coastal classic.

A rich coconut curry with green chilli paste, Thai basil, bamboo shoots and pea-sized eggplants, usually with chicken. 'Wan' means sweet — it's aromatic rather than sugary, and it still packs real heat.

A gentle southern curry with Persian roots: tender braised beef or chicken in coconut milk with potato, roasted peanuts, cinnamon and star anise. Frequently ranked among the world's best dishes — and one of the mildest Thai curries.

A thick, creamy red curry, sweeter and less soupy than red curry, with kaffir lime leaves and ground peanuts. Often served with beef or chicken.

A fiery coconut curry built on red chilli paste with Thai basil, bamboo shoots and green beans. Hotter than Massaman but milder than the southern 'kaeng tai pla'.

The iconic hot-and-sour soup with shrimp, lemongrass, galangal, kaffir lime leaves, mushrooms and chillies. 'Goong' means shrimp — order 'tom yum gai' (ต้มยำไก่) for a chicken version.

A soothing coconut soup with chicken, galangal ('kha'), lemongrass and mushrooms. Creamy, slightly sweet and much gentler than tom yum — a favourite for cooling down after too much chilli.

Shredded unripe papaya pounded in a mortar with lime, fish sauce, garlic, chillies, tomatoes and peanuts. Order it 'phet nit noi' (เผ็ดนิดหน่อย) for 'just a little spicy'. Isan's signature dish.

A northeastern 'salad' of minced pork, chicken or beef mixed with lime juice, fish sauce, toasted ground rice, mint and chillies. Intensely sour, salty and spicy all at once.

A tangy salad of clear glass noodles with minced pork, shrimp, shallots, lime and chilli. Lighter than it looks and full of citrusy heat.

Chiang Mai's signature curry noodle soup: egg noodles in a mild coconut curry broth, topped with crispy fried noodles, pickled mustard greens and a squeeze of lime. A must in the north.

Rich, dark bowls of pork or beef noodles named for the boats they were once sold from. The broth is thick, intensely flavoured and seasoned at the table with chilli vinegar and sugar.

Grilled marinated chicken skewers served with a sweet peanut dipping sauce and a small cucumber relish. Mild, kid-friendly and found at markets everywhere.

A delicate steamed custard of curried fish or seafood mixed with coconut milk, egg and kaffir lime leaves, traditionally wrapped in banana leaves.

The classic Thai dessert: sweet coconut sticky rice with slices of ripe yellow mango, drizzled with coconut cream and toasted mung beans. Best in mango season (April–June).

A flaky, griddle-fried pancake from the Muslim south, folded with banana or egg and finished with condensed milk and sugar. Every night market's sweetest smell.

Bright orange spiced tea brewed strong, sweetened with condensed milk and poured over crushed ice. Its coffee twin is 'oliang' (โอเลี้ยง).