Thai Dishes
73 dishes with allergen safety information
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Bamee Moo Daeng
บะหมี่หมูแดง
A Thai-Chinese noodle dish of egg noodles served with sliced red barbecue pork (char siu-style), wontons, and a light broth or dry with dark soy sauce. Often garnished with bean sprouts and fried garlic.
Boat Noodles
ก๋วยเตี๋ยวเรือ
A rich, intensely flavored Thai noodle soup traditionally sold from boats on Bangkok's canals. Features a deep, dark broth thickened with pork or beef blood, served in small bowls with meatballs, bean sprouts, and herbs.
Gaeng Tai Pla
แกงไตปลา
An extremely spicy Southern Thai curry made with fermented fish innards, giving it an intensely salty and pungent flavor. Cooked with bamboo shoots, pumpkin, eggplant, and a fiery dried chili paste.
Gai Tod
ไก่ทอด
Thai-style fried chicken, typically marinated in a blend of garlic, fish sauce, pepper, and sometimes lemongrass, then coated in rice flour and deep-fried until golden and crispy. Served with sticky rice and spicy dipping sauce.
Goong Ob Woon Sen
กุ้งอบวุ้นเส้น
A clay pot dish of shrimp baked with glass noodles, garlic, ginger, sesame oil, and soy sauce. The noodles absorb the flavorful juices from the shrimp and aromatics during baking.
Green Curry
แกงเขียวหวาน
A fiery Thai curry named for its green color from fresh green chilis. The paste combines chilis with galangal, shrimp paste, lemongrass, garlic, and kaffir lime leaves, cooked in coconut milk with meat or vegetables.
Guay Tiew
ก๋วยเตี๋ยว
A ubiquitous Thai noodle soup found throughout the country, available with various noodle types (thin, wide, or egg), in pork, chicken, or beef broth, topped with meatballs, vegetables, and condiments.
Hoi Thod
หอยทอด
A crispy Thai omelette-pancake loaded with mussels or oysters, made with a batter of rice flour and tapioca starch. Fried until extra crispy and served with a spicy chili sauce.
Hor Mok Pla
ห่อหมกปลา
A Thai steamed fish curry custard made with fish, coconut cream, red curry paste, and eggs, steamed in banana leaf cups. Results in a delicate, custard-like texture with aromatic curry flavors.
Kaeng Hang Lay
แกงฮังเล
A mild, Burmese-influenced pork belly curry from Northern Thailand with ginger, turmeric, tamarind, and peanuts. Unlike most Thai curries, the original recipe does not contain coconut milk.
Kaeng Som
แกงส้ม
A sour and spicy water-based Thai curry without coconut milk, colored orange from turmeric and dried chilis. Often made with fish or shrimp and vegetables, soured with tamarind pulp.
Kai Jeow
ไข่เจียว
A Thai-style omelette that is deep-fried rather than folded, resulting in crispy, puffy edges and a fluffy center. Typically served over rice with chili sauce. A common street food and breakfast item.
Kai Phat Met Mamuang
ไก่ผัดเม็ดมะม่วงหิมพานต์
A Thai stir-fry of chicken with roasted cashew nuts, dried chilis, onions, and a sweet-savory sauce. A popular restaurant dish that balances the sweetness of cashews with savory soy-based sauces.
Kai Yang
ไก่ย่าง
A flavorful grilled chicken dish from Northeastern Thailand (Isaan), where a whole marinated chicken is slowly barbecued over charcoal. The marinade typically includes soy sauce, fish sauce, garlic, lemongrass, and cilantro.
Khanom Buang
ขนมเบื้อง
A popular Thai street food dessert of thin, crispy crepes filled with sweet or savory toppings. Sweet versions feature meringue and coconut cream with foi thong (egg yolk threads), while savory versions use scallions.
Khanom Jeen Nam Ngiao
ขนมจีนน้ำเงี้ยว
A Northern Thai spicy noodle soup with rice noodles in a tomato-based broth with pork, dried chili, and fermented soy. Topped with fried garlic, pickled mustard greens, and bean sprouts.
Khanom Jeen Nam Ya
ขนมจีนน้ำยา
Fermented rice noodles served with a thick, spicy fish curry sauce made with coconut milk, fish, and curry paste. A lunchtime staple in Thailand, typically accompanied by a spread of fresh vegetables and herbs.
Khanom Khrok
ขนมครก
Bite-sized Thai street food dessert made from a batter of rice flour and coconut milk, baked in a cast-iron pan with small round indentations. Features a crispy bottom with a creamy coconut custard filling.
Khanom Tom
ขนมต้ม
Traditional Thai boiled rice flour dumplings coated with shredded coconut and stuffed with a sweet filling of palm sugar and coconut. A simple, naturally gluten-free dessert.
Khao Kha Mu
ข้าวขาหมู
A comforting Thai-Chinese dish of braised pork leg served over steamed rice with a hard-boiled egg. The pork is slow-braised in a fragrant broth spiced with five-spice powder, star anise, soy sauce, and cinnamon.
Khao Lam
ข้าวหลาม
Sweet sticky rice steamed inside bamboo tubes over hot coals. The rice is mixed with coconut milk, sugar, and often red beans or taro, creating a sweet, fragrant dessert with a smoky bamboo aroma.
Khao Man Gai
ข้าวมันไก่
Thai-style Hainanese chicken rice: poached chicken served over fragrant rice cooked in chicken broth and garlic, accompanied by a flavorful ginger-chili dipping sauce and clear soup.
Khao Mok Gai
ข้าวหมกไก่
A Southern Thai Muslim dish of turmeric-infused yellow rice cooked with chicken, spices, and fried shallots. Similar to a biryani, served with sweet chili sauce and cucumber. Popular in Thailand's southern provinces.
Khao Moo Daeng
ข้าวหมูแดง
A Thai-Chinese comfort food of sliced red barbecue pork served over steamed rice with a sweet red gravy, Chinese sausage, a soft boiled egg, and crispy pork belly. A popular lunch dish.