Thai Dishes
73 dishes with allergen safety information
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Phat Phak Bung Fai Daeng
ผัดผักบุ้งไฟแดง
A Thai stir-fry of morning glory (water spinach) tossed in a flaming-hot wok with garlic, chili, and fermented soybean paste or oyster sauce. A popular vegetable side dish with a characteristically smoky wok flavor.
Phat Phak Ruam
ผัดผักรวม
A simple Thai stir-fry of mixed vegetables seasoned with garlic, soy sauce, oyster sauce, and sometimes fish sauce. A versatile side dish that accompanies most Thai meals and can be fully vegetarian.
Phat Si-io
ผัดซีอิ๊ว
A popular Thai street food stir-fry of wide rice noodles with dark and light soy sauce, garlic, eggs, and Chinese broccoli. Commonly made with sliced pork, beef, chicken, or seafood.
Phat Thai Woon Sen
ผัดไทยวุ้นเส้น
A variation of Pad Thai using glass noodles (mung bean vermicelli) instead of rice noodles. Same tamarind-based sweet-sour sauce with bean sprouts, peanuts, and dried shrimp, but with a lighter, more translucent texture.
Pla Rad Prik
ปลาราดพริก
A whole deep-fried fish topped with a tangy, sweet, and spicy chili sauce made with garlic, tamarind, fish sauce, and palm sugar. A popular restaurant dish that combines crispy fish with a bold sauce.
Pla Thot
ปลาทอด
A beloved Thai dish of whole deep-fried or pan-fried fish, known for its perfectly crispy texture. Often fried whole with head and tail, using varieties like catfish, snapper, or mackerel.
Poh Pia Tod
ปอเปี๊ยะทอด
Crispy deep-fried Thai spring rolls filled with glass noodles, minced pork or chicken, cabbage, carrots, and mushrooms. Wrapped in thin wheat-based wrappers and served with sweet chili sauce.
Rad Na
ราดหน้า
Wide rice noodles stir-fried and topped with a thick, savory gravy made with Chinese broccoli, meat or seafood, garlic, and a soy-based sauce. A popular comfort food of Chinese-Thai origin.
Red Curry
แกงเผ็ด
A spicy Thai coconut curry made with red curry paste from dried red chilis, shrimp paste, garlic, galangal, and lemongrass. Typically cooked with meat or seafood, bamboo shoots, and Thai basil.
Roti
โรตี
A pan-fried flatbread of Indian origin widely embraced as Thai street food. The layered dough is made with flour, eggs, and ghee, and is served either as a savory curry accompaniment or as a sweet snack with banana and condensed milk.
Roti Sai Mai
โรตีสายไหม
A sweet Thai snack from Ayutthaya consisting of a thin pandan-colored pancake (roti) wrapped around pulled cotton candy threads. The green crepe is similar to a thin crepe and the filling is spun sugar.
Sai Oua
ไส้อั่ว
A boldly flavored grilled sausage from Northern Thailand (Chiang Mai), packed with lemongrass, chili, galangal, garlic, kaffir lime leaves, and turmeric. A popular street food with intense herb and spice flavors.
Sangkhaya Fak Thong
สังขยาฟักทอง
A traditional Thai dessert of a whole pumpkin filled with a silky custard made from coconut milk, eggs, sugar, and pandan leaves, then steamed. Served in slices showing the layers of pumpkin and custard.
Satay
สะเต๊ะ
Marinated meat skewers grilled over charcoal, served with a rich peanut dipping sauce and cucumber relish. The marinade typically includes turmeric, lemongrass, and curry powder, giving the meat its yellow color.
Som Tam
ส้มตำ
A spicy green papaya salad from the Isaan region, pounded in a mortar with garlic, chili, fish sauce, lime, and palm sugar. Typically includes peanuts, dried shrimp, tomatoes, and green beans.
Suea Rong Hai
เสือร้องไห้
A Thai grilled beef dish from the Isaan region, consisting of chargrilled marinated steak sliced and served with nam jim jaew dipping sauce and sticky rice. The name means 'crying tiger' or 'weeping tiger.'
Thapthim Krop
ทับทิมกรอบ
A refreshing Thai dessert of crunchy water chestnuts coated in red-dyed tapioca starch, served in sweetened coconut milk over crushed ice. Known as 'red rubies' for their jewel-like appearance.
Thot Man Kung
ทอดมันกุ้ง
Thai deep-fried shrimp or prawn cakes, shaped into small round cakes, coated in panko breadcrumbs, and fried until golden and crispy. Served with sweet chili dipping sauce.
Tod Man Pla
ทอดมันปลา
Traditional Thai deep-fried fish cakes made from pounded fish paste mixed with red curry paste, kaffir lime leaves, and green beans. Served with sweet chili cucumber relish as an appetizer.
Tom Kha Gai
ต้มข่าไก่
A fragrant coconut chicken soup from Central Thailand, featuring galangal, lemongrass, kaffir lime leaves, and bird's eye chili in a creamy coconut milk broth. Influenced by Lao cuisine.
Tom Yum
ต้มยำ
A hot and sour Thai soup with shrimp, lemongrass, galangal, kaffir lime leaves, mushrooms, and chili peppers. One of the most famous Thai dishes globally, it comes in clear and creamy (nam khon) versions.
Tom Yum Boran
ต้มยำบรรณ
A traditional Central Thai noodle soup combining tom yum flavors with pork and egg noodles. The broth features lemongrass, galangal, tamarind, and kaffir lime, served with crushed peanuts and chili flakes.
Yellow Curry
แกงกะหรี่
A mild, Indian-influenced Thai curry colored with turmeric and curry powder. Made with coconut milk, potatoes, and onions, it is one of the mildest Thai curries and often served with chicken or tofu.
Yen Ta Fo
เย็นตาโฟ
A distinctive pink-colored Thai noodle soup with a tangy-sweet fermented red tofu broth. Loaded with fish balls, squid, morning glory, and fried wontons. The pink color comes from red fermented bean curd.