Thai Dishes
73 dishes with allergen safety information
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Khao Niao Mamuang
ข้าวเหนียวมะม่วง
Thailand's most beloved dessert: steamed glutinous sticky rice soaked in sweetened coconut milk, served alongside slices of fresh ripe mango. A simple yet iconic treat found at virtually every eatery in Thailand.
Khao Niao Sangkhaya
ข้าวเหนียวสังขยา
A traditional Thai dessert of glutinous sticky rice topped with rich coconut custard. The custard is made from eggs, coconut milk, and palm sugar, layered over sweetened sticky rice.
Khao Phat
ข้าวผัด
A simple Thai stir-fried rice dish prepared with jasmine rice, garlic, onions, eggs, and fish sauce. Often topped with a crispy fried egg and served with a lime wedge and chili fish sauce on the side.
Khao Phat Sapparot
ข้าวผัดสับปะรด
Thai fried rice with pineapple chunks, cashew nuts, raisins, and curry powder, often served in a hollowed-out pineapple shell. A mildly sweet and savory fusion popular with tourists and locals alike.
Khao Soi
ข้าวซอย
A signature coconut curry noodle soup from Northern Thailand (Chiang Mai), combining soft egg noodles in a spicy coconut broth with crispy fried noodles on top. Served with chicken, beef, or pork and condiments like pickled cabbage and lime.
Khao Yam
ข้าวยำ
A Southern Thai tossed rice salad combining steamed rice with finely shredded herbs, vegetables, toasted coconut, dried shrimp, and a fermented fish sauce (budu) dressing. A light, refreshing meal.
Ko Mu Yang
คอหมูย่าง
Grilled pork neck or jowl, marinated in fish sauce, palm sugar, soy sauce, lime juice, and sometimes Thai whiskey. Sliced and served with nam jim jaew dipping sauce and sticky rice.
Larb
ลาบ
A heavily seasoned minced meat salad from the Isaan region and Laos, dressed with lime juice, fish sauce, chili, fresh herbs, and toasted rice powder. Served with sticky rice and raw vegetables.
Look Choup
ลูกชุบ
Miniature Thai sweets shaped and painted to resemble tiny fruits. Made from mung bean paste mixed with coconut milk and sugar, then coated in agar jelly. A traditional festive dessert popular with children.
Lot Chong Nam Kathi
ลอดช่องน้ำกะทิ
A traditional Thai dessert of green pandan-flavored rice flour noodles served in sweetened coconut milk over crushed ice. The noodles are pushed through a sieve to create their distinctive worm-like shape.
Mamuang Nam Pla Wan
มะม่วงน้ำปลาหวาน
A Thai snack of unripe green mango slices served with a sweet, salty, and spicy dipping sauce made from fish sauce, palm sugar, dried shrimp, shallots, and chili. Popular as a summer street food.
Massaman Curry
แกงมัสมั่น
A mild, sweet Thai curry with Middle Eastern and Indian influences, combining coconut milk, meat, potatoes, and roasted peanuts. The paste features roasted spices like cinnamon, cardamom, cumin, and cloves.
Miang Kham
เมี่ยงคำ
A traditional Thai snack of betel leaves (cha plu) wrapped around small bites of ginger, shallots, peanuts, dried shrimp, coconut, chili, and lime, topped with a sweet palm sugar sauce.
Moo Ping
หมูปิ้ง
Popular Thai street food of marinated pork skewers grilled over charcoal. The pork is marinated in coconut milk, garlic, fish sauce, palm sugar, and soy sauce, resulting in sweet, savory, caramelized edges.
Mu Daet Diao
หมูแดดเดียว
Thai-style sun-dried pork: sliced pork marinated in fish sauce and salt, dried in the sun for hours, then deep-fried until fragrant and crispy. Commonly served with sticky rice and chili sauce.
Nam Prik Ong
น้ำพริกอ่อง
A Northern Thai chili dip made with minced pork, tomatoes, dried chilis, garlic, and shallots. Served with fresh vegetables and sticky rice as a dipping condiment. A staple of Northern Thai cuisine.
Nam Tok
น้ำตก
A Thai grilled meat salad from Isaan, similar to larb but made with sliced grilled beef or pork instead of minced meat. Dressed with lime juice, fish sauce, chili, toasted rice powder, and fresh herbs.
Pa Thong Ko
ปาท่องโก๋
The Thai take on Chinese crullers (youtiao): pairs of golden, puffy deep-fried dough sticks. Made with wheat flour and leavening agents, they are enjoyed for breakfast with coffee, soy milk, or dipped in sweetened condensed milk.
Pad Kee Mao
ผัดขี้เมา
A spicy Thai stir-fried noodle dish made with broad rice noodles, holy basil, garlic, chili, and a choice of meat. Named 'drunken noodles' in English, it is similar to pad see ew but with a bolder, spicier flavor profile.
Pad Prik King
ผัดพริกขิง
A dry stir-fry curry dish made with red curry paste, green beans, kaffir lime leaves, and a choice of meat. Unlike most Thai curries, it does not contain coconut milk, resulting in a drier, more concentrated flavor.
Pad Thai
ผัดไทย
Thailand's national stir-fried noodle dish, combining rice noodles with tofu, dried shrimp, bean sprouts, eggs, and a tamarind-based sauce. Known for its balanced sweet, sour, and salty flavors with a contrasting crunch from peanuts.
Pad Woon Sen
ผัดวุ้นเส้น
A Thai stir-fry of glass noodles (mung bean vermicelli) with vegetables, eggs, and a choice of meat, seasoned with soy sauce, oyster sauce, and garlic. Milder than many Thai dishes.
Phanaeng Curry
แกงพะแนง
A rich, thick Thai curry with a distinctive salty-sweet peanut flavor. Made with coconut milk, panang curry paste, and makrut lime leaves, it is traditionally served with beef, chicken, duck, or pork without vegetables.
Phat Kaphrao
ผัดกะเพรา
A fiery Thai stir-fry of minced meat or seafood with holy basil, garlic, and chili peppers. Typically served over rice with a fried egg on top, it is one of the most popular everyday dishes in Thailand.