Thai cuisine is considered one of the most creative and diverse cuisines in the world. More than just food, it is a true way of life, a festival of colors and flavors, and one of the many good reasons to visit Thailand!
Thai cuisine is characterized by the use of many exotic flavors such as curry, mint, lemongrass, coconut, basil, coriander, chili, and more. The result is dishes that are very flavorful and highly aromatic, sometimes even very spicy!
At the heart of Thai cuisine is rice, which accompanies most everyday dishes such as curries or stir-fries, usually served separately. Desserts made with coconut and tropical fruits also play an important role in Thai gastronomy.
Whether you are staying in Bangkok, Chiang Mai, or any other city, take advantage of your trip to Thailand to discover the great variety of these culinary specialties during your stay. Here is a selection of typical national and regional dishes that you absolutely must try during your vacation in Thailand!
10. Ka Nom Krok: Thai coconut milk pancakes
These small round pancakes made from rice flour and topped with coconut are a traditional Thai dessert mainly sold in the streets and markets. Their origin dates back to the era of the Kingdom of Siam.
The batter made from rice soaked in water, mixed with coconut milk, cooked rice, and grated coconut was cooked in a hot pan-like mold, sometimes enhanced with a pinch of salt or, in the “Royal Thai” version, with corn, green onions, or shrimp.
The modern recipe has changed little. Khanom khrok are now prepared by mixing rice flour, sugar, and coconut milk to form the batter, or rather two batters, as the dish usually combines a sweet and a savory mixture.
Once cooked, the two semi-circular pieces are joined together to form a small disc about 6 to 7 cm in diameter, often topped with green onions that add a slightly savory flavor.
Other ingredients sometimes include tapioca flour, white rice, grated coconut, peanut or corn oil, corn, taro, or coriander.
Khanom khrok are therefore highly aromatic, with a soft texture enhanced by coconut milk.
Similar recipes can be found in Bangladesh, Myanmar, Laos, Cambodia, and Indonesia, where it is known as “serabi”.
9. Bua Loy: rice flour dumplings in coconut milk
This Thai dessert, whose name means “floating lotus” in Thai, is a popular and easy-to-make dish composed of small colorful and fragrant glutinous rice balls (resembling lotus seeds) floating in a sweet coconut milk soup, usually served warm.
The rice dumplings can be flavored in different ways. While they are often scented with pandan leaves, taro, kabocha squash, or sweet potato may also be used.
This dessert is sometimes topped with thin slices of coconut.
8. Khao Nao Ma Muang: mango sticky rice with coconut milk
Mango sticky rice is another typical Thai street dessert that is particularly popular among visitors. It can be found everywhere: in small eateries, at street vendors, and in markets.
It is one of the most popular desserts in Thailand and beyond. Many Southeast Asian countries have adopted it as well, including Vietnam, Laos, and Cambodia.
Made from glutinous rice, coconut milk, and fresh mango, it is a seasonal dessert typically eaten during the season of the sweet yellow mango, around April–May.
It can be eaten by hand or with a spoon, but preferably warm and freshly served to prevent the rice from hardening.
To prepare it, the rice is soaked in water and then steamed. Meanwhile, coconut milk is mixed with a little salt and palm sugar and gently heated.
Once the rice is cooked, it is mixed with the coconut milk preparation and left to rest so that the rice absorbs the liquid.
The peeled and sliced mango is then placed on top of or next to the rice on the plate.
The dish is finally drizzled with the remaining coconut milk and ready to enjoy!
There are several variations of the classic recipe. Sometimes the sticky rice is topped with crispy yellow mung beans, or the mango is replaced with durian or papaya.
7. Phat Krapao: Thai stir-fried chicken with basil
Phat Krapao, also spelled phat kaphrao, is one of the most popular Thai dishes, made with stir-fried meat and aromatic spices.
Its origins are believed to date back to World War II. Along with Pad Thai, it was one of the most sought-after dishes at the time. Even today, it remains a favorite among lovers of Asian cuisine.
Inspired by Chinese stir-fry cooking, Phat Krapao stands out thanks to its intense flavor created by a subtle blend of spices. It is a spicy dish, but the heat does not last too long.
The meat, usually chicken (Phat Kaphrao Kai), is chopped and seasoned with red chili, garlic, and Thai basil, lightly sprinkled with sugar and flavored with fish sauce or soy sauce before being stir-fried.
It can also be prepared with pork (Phat Kaphrao Mu), beef (Phat Kaphrao Nuea), shrimp (Phat Kaphrao Kung), or mixed seafood (Phat Kaprao Ruam Mit Thale).
Phat Krapao is usually served with rice and sometimes topped with a fried egg or vegetables such as asparagus, corn, onions, peppers, mushrooms, Chinese cabbage, or bamboo shoots.
6. Panang Curry: Thai curry chicken
This Thai dish made with chicken is distinguished by its seasoning: panang, a red Thai curry paste that is both sweet and savory with a peanut-like flavor. It is made from dried red chilies, shallots, garlic, lemongrass, galangal, kaffir lime zest, cumin, kaffir lime leaves, coriander roots and seeds, shrimp paste, salt, and peanuts.
To prepare panang curry, thin slices of chicken are cooked in a pan or wok with panang curry paste, coconut milk, kaffir lime leaves or Thai basil, palm sugar, and fish sauce.
Panang curry is usually served with rice.
5. Laab: Thai chicken herb salad
Laab (also spelled larb, lap, or laap) is a Thai salad made with minced meat, most commonly chicken, originating from northeastern Thailand.
Served warm or cold with sticky rice, beans, cucumbers, raw cabbage, and aromatic herbs, it forms a complete dish that is fresh and flavorful, especially appreciated during summer.
However, beware for sensitive palates: laab is a very spicy dish!
Laab can also be made with beef, pork, duck, or even shrimp. The minced meat is cooked in broth rather than stir-fried and seasoned with fresh galangal, chili, fish sauce, and herbs such as coriander or mint.
4. Tom Kha Gai: chicken soup with galangal and coconut milk
Tom Kha is a Thai soup—also found in Laos—made from a delicious mixture of coconut milk, galangal, lemongrass, kaffir lime leaves, Thai chili, lime juice, coriander, and sliced meat.
The most common version, Tom Kha Gai (gai meaning chicken), is prepared with chicken and mushrooms. It is a true explosion of flavors!
There are many variations with seafood, pork, vegetables, or tofu for vegetarians. In the Lao version of Tom Kha Gai, dill replaces coriander.
3. Som Tam: spicy green papaya salad
Also called Tam Bak Hung in the Isan language or “Papaya pok pok” by tourists because of its energizing effect, the famous green papaya salad Som Tam is a culinary institution in the Isan region of northeastern Thailand.
Shredded papaya is pounded with garlic, lime, chili, and kaffir lime leaves. The dish is enhanced with a pinch of brown sugar, roasted unsalted peanuts, and coriander leaves. A true delight!
However, sensitive stomachs should be cautious: the chili–papaya–lime combination is extremely tangy and spicy, to the point that some Thai people eat it for its energizing and “anti-hangover” properties.
2. Pad Thai: stir-fried rice noodles with shrimp
This is THE traditional Thai dish par excellence, eaten and enjoyed throughout Thailand since the economic recession that followed World War II, eventually becoming the emblematic dish of street food.
Made with stir-fried rice noodles, eggs, bean sprouts, crumbled tofu, yellow beans, onions, and grilled shrimp coated in fish sauce, Pad Thai (literally “Thai-style stir-fry”) is a complete dish, typically served with a sweet tamarind and lime sauce and a fresh banana blossom on the side.
The shrimp can be replaced with chicken or pork, and crushed peanuts and red chili can be added for extra flavor.
1. Tom Yam Kung: spicy shrimp soup
Inscribed in 2024 on the Representative List of the Intangible Cultural Heritage of Humanity by UNESCO, Tom Yam Kung is much more than a simple dish: it embodies Thai culinary expertise and gastronomic identity.
It is the other national dish of Thailand, served in restaurants throughout the country and beyond. It is a sweet-and-sour soup with a red color made with shrimp and lemongrass, cooked in a broth flavored with galangal, kaffir lime leaves, lime juice, fish sauce, and crushed chilies.
Served hot as a starter or main course, Tom Yam Kung is a vibrant and flavorful dish that can be adapted in countless ways—with prawns, seafood, or even chicken.
Sometimes coconut milk and coriander are added as well.
Enjoy your meal!
