List of Thai dishes facts for kids

Kids Encyclopedia Facts

Thai cuisine is famous around the world for its amazing flavors! It's a mix of sweet, sour, salty, spicy, and sometimes bitter tastes. This list will introduce you to many popular dishes you can find in Thailand, from hearty meals to delicious snacks and refreshing drinks. Get ready to explore some of the most exciting foods Thailand has to offer!

Individual Dishes: Meals Just for You
Shared Dishes: Great for Groups
Savoury Snacks and Starters: Small Bites, Big Flavor
Sweet Snacks and Desserts: A Taste of Thailand's Sweets
Drinks: Quench Your Thirst, Thai Style
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Individual Dishes: Meals Just for You

Rice Dishes: The Heart of Thai Meals

Thai meals often feature rice, and there are many delicious ways to enjoy it!

Chok (โจ๊ก): This is a warm and comforting rice porridge, similar to congee. It often has minced chicken or pork. You can even add an egg if you like! It's a great breakfast or quick snack.
Khao kan chin (ข้าวกั๊นจิ๊น): A unique dish from Northern Thailand. Rice is mixed with pork blood and steamed in a banana leaf. It's served with cucumber, onions, and fried chili peppers.
Khao kha mu (ข้าวขาหมู): Imagine tender, slow-cooked pork leg served over steamed rice. The pork is simmered in soy sauce and five-spice powder. It comes with a sweet and spicy dipping sauce, fresh chilies, and garlic.
Khao khai chiao (ข้าวไข่เจียว): A simple and quick omelette served over white rice. It's often eaten with chili sauce and cucumber. Sometimes, it's topped with a stir-fry of minced pork and veggies.
Khao khluk kapi (ข้าวคลุกกะปิ): This is fried rice made with shrimp paste. It's served with sweet pork, sour mango, fried shrimp, chilies, and shallots.
Khao mok gai (ข้าวหมกไก่): Thailand's version of chicken biryani. The name means "rice covered chicken." Rice is cooked with chicken curry for a flavorful meal.
Khao mok nuea (ข้าวหมกเนื้อ): Similar to Khao mok gai, but made with beef instead of chicken.
Khao man gai (ข้าวมันไก่): Steamed rice cooked with garlic, served with sliced chicken and chicken broth. It comes with a spicy dipping sauce. This dish comes from Hainan, China.
Khao mu krop (ข้าวหมูกรอบ): Crispy pork served over rice. It often comes with a boiled egg and a bowl of broth. A special sauce is usually served on the side.
Khao mu krop mu daeng (ข้าวหมูกรอบหมูแดง): A mix of crispy pork and red roast pork slices served on rice. It's often covered with a sticky sauce. You might get clear soup, a boiled egg, cucumber, and spring onion on the side.
Khao na pet (ข้าวหน้าเป็ด): Boiled rice topped with roast duck. Duck broth and sliced chilies in soy sauce are served alongside.
Khao niao (ข้าวเหนียว): This is sticky rice, a main food in Northern and Northeastern Thailand. People traditionally eat it with their right hand.
Khao nuea op (ข้าวเนื้ออบ): Rice served with slices of baked beef and a spicy chili dip.
Khao phat (ข้าวผัด): Thai fried rice! It can be made with different ingredients. It's usually served with fresh lime, cucumber, spring onions, and chili peppers in fish sauce.
Khao phat amerikan (ข้าวผัดอเมริกัน): "American fried rice" is fried with onion, tomato, and raisins, and flavored with ketchup. It's often topped with sausage, fried chicken, and an egg.
Khao phat kaeng khiao wan (ข้าวผัดแกงเขียวหวาน): Rice fried with green curry.
Khao phat kaphrao mu (ข้าวผัดกะเพราหมู): Rice fried with Thai basil, sliced pork, and chili peppers.
Khao phat namliap (ข้าวผัดหนำเลี้ยบ): Rice fried with "Chinese olives."
Khao phat nam phrik long ruea (ข้าวผัดน้ำพริกลงเรือ): Rice fried with a special chili paste called "boat journey chili paste." It includes salted duck eggs and sweet Chinese sausage.
Khao phat nam phrik narok (ข้าวผัดน้ำพริกนรก): The name means "rice fried with chili paste from hell" because it's very spicy! It's made with a chili paste that has fried catfish, grilled onion, garlic, and dried chili peppers.
Khao tom (ข้าวต้ม): A light Thai rice soup, usually with minced pork, chicken, or fish. It's often eaten for breakfast.
Khao tom kui (ข้าวต้มกุ๊ย): Plain rice cooked into a porridge. It's eaten with various side dishes.

Noodle Dishes: Slurp-tastic Meals

Noodles are a big part of Thai food, from soups to stir-fries!

Bami haeng pet (บะหมี่แห้งเป็ด): Egg noodles served "dry" (without soup) with slices of braised duck. The broth is served on the side. It's a Chinese dish that's popular in Thailand.
Bami mu daeng (บะหมี่หมูแดง): Egg noodle soup with red roast pork. It's a common Chinese dish in Thailand, often served with chili peppers in vinegar.
Khanom chin kaeng khiao wan kai (ขนมจีนแกงเขียวหวานไก่): Fresh Thai rice noodles served with green chicken curry. It usually comes with raw vegetables and herbs.
Khanom chin nam ngiao (ขนมจีนน้ำเงี้ยว): A Northern Thai specialty! Fermented rice noodles are served with pork or chicken blood tofu in a sauce made with pork broth, tomato, and dried red kapok flowers.
Khanom jeen nam yaa (ขนมจีนน้ำยา): Thai rice noodles served with a fish-based sauce called nam ya.
Khanom chin sao nam (ขนมจีนซาวน้ำ): Cold rice noodles served as a salad. It has thick coconut milk, chopped pineapple, garlic, chilies, dried prawns, ginger, lime juice, fish sauce, and sugar.
Khao soi Chang Mai (ข้าวซอย): Northern Thai curry noodles. Both boiled and crispy fried egg noodles are served in a curry soup. You can get it with chicken (khao soi kai) or beef (khao soi nuea).
Khao soi Mae Sai (ข้าวซอยแม่สาย): A spicier khao soi from Northern Thailand, similar to khanom chin nam ngiao. It has wide rice noodles, pork ribs, and minced pork in a soup.
Khao soi nam na (ข้าวซอยน้ำหน้า): Another Northern Thai noodle dish with wide rice noodles in a clear pork broth. It's topped with nam phrik ong sauce (minced pork, tomato, and chili peppers).
Kuaichap (กวยจั๊บ): A soup with rolled-up rice noodle sheets, pork intestines, "blood tofu," and boiled egg. It's a Chinese dish.
Kuai-tiao nam (ก๋วยเตี๋ยวน้ำ): Wide rice noodle soup, often with minced pork, pork balls, or fish balls.
Kuai-tiao nuea pueai (ก๋วยเตี๋ยวเนื้อเปื่อย): A beef noodle soup with very tender beef slices.
Kuai-tiao phat khi mao (ก๋วยเตี๋ยวผัดขี้เมา): Spicy fried wide rice noodles, also known as "Drunken noodles."
Kuai-tiao rat na (ก๋วยเตี๋ยวราดหน้า): Wide rice noodles fried and served with beef, pork, chicken, or seafood in a thick gravy.
Kuai-tiao ruea (ก๋วยเตี๋ยวเรือ): "Boat noodles" are rice noodles with beef or pork in a brown broth. The broth contains cinnamon, star anise, and sometimes blood. It's spicy and sour.
Mi krop (หมี่กรอบ): Thai crispy fried noodles with a sweet and sour sauce.
Phat Mama (ผัดมาม่า): Stir-fried instant noodles. "Mama" is a popular brand, so it's often used for all instant noodles.
Phat si-io (ผัดซีอิ๊ว): Noodles stir-fried with soy sauce, usually wide rice noodles with chicken or pork.
Phat Thai (ผัดไทย): Famous Pad Thai noodles! Stir-fried medium rice noodles with fish sauce, sugar, lime juice, peanuts, egg, bean sprouts, and Chinese chives, often with shrimp.
Phat wun sen (ผัดวุ้นเส้น): Stir-fried glass noodles with egg, vegetables, and your choice of meat or seafood.
Sapaketti phat khi mao (สปาเกตตีผัดขี้เมา): A Thai fusion dish of fried spaghetti. It's spicy and uses whatever ingredients are available.
Tom yam boran (ต้มยำโบราณ): Noodles served in a thick, spicy, and sour sauce or broth. It has crushed dried chili peppers, peanuts, and blanched vegetables.
Yentafo (เย็นตาโฟ): The Thai version of a Chinese noodle dish. It's slightly sweet, sour, salty, and spicy.
Yum kanom jeen (ยำขนมจีน): A spicy and sour salad mixed with kanom jeen (thin rice noodles). The noodles are made from fresh or fermented rice. It's a low-calorie dish, often found in restaurants and street food stalls.

Other Main Meals: A Mix of Flavors

Chim chum (จิ้มจุ่ม): A Thai hot pot served in an earthenware pot. You cook meats, vegetables, mushrooms, and noodles in a clear herb broth. It comes with dipping sauces.
Kaolao (เกาเหลา): A Chinese soup, usually with offal (like pork liver and intestines), boiled eggs, and other meats. It's like a noodle soup but without the noodles.
Khao soi noi songkhrueang (ข้าวซอยน้อยทรงเครื่อง): Sometimes called "mountain pizza." This Shan dish uses steamed egg and vegetables as a filling for a steamed rice wrap, topped with crushed peanuts.
Mu kratha (หมูกระทะ): A mix of Korean barbecue and Chinese hot pot. Meat is grilled in the center, while vegetables and other ingredients cook in the soup around it. Served with various dipping sauces.
Nam phrik kapi kap pla thu thot (น้ำพริกกะปิกับปลาทูทอด): Fried pla thu (a type of fish) served with nam phrik kapi (a pungent dip made from shrimp paste and chili peppers). It's eaten with raw, steamed, or fried vegetables.
Pathongko (ปาท่องโก๋): The Thai version of Chinese crullers (fried dough). They are smaller and often eaten with sweetened condensed milk or Thai coconut jam.
Suki (สุกี้): A Thai version of Chinese hot pot, usually eaten as a full meal.

Shared Dishes: Great for Groups

Amazing Thai Curries: Rich and Flavorful

Thai curries are known for their rich flavors and often use coconut milk.

Chin hum (จิ๊นฮุ่ม): A slowly stewed meat curry from Northern Thailand, often made with beef.
Chuchi pla kaphong (ฉู่ฉี่ปลากะพง): A semi-dry red curry with fried snapper fish.
Chuchi pla thu sot (ฉู่ฉี่ปลาทูสด): A semi-dry curry made with fresh pla thu (a type of fish).
Kaeng cha-om (แกงชะอม): A Northern Thai curry with cha-om (young acacia leaves) and dried fish. It might also have mushrooms.
Kaeng fak sai kai (แกงฟักใส่ไก่): A Northern Thai curry made with winter melon and chicken.
Kaeng dok salae (แกงดอกสะแล): A Northern Thai curry made from the unopened flower buds of a shrub. These are only available for a short time each year.
Kaeng hangle (แกงฮังเล): A Burmese-influenced curry with stewed meat (usually pork), peanuts, dried chili peppers, and tamarind juice. It doesn't use coconut milk.
Kaeng het (แกงเห็ด): A Northern Thai curry made with pork and various mushrooms.
Kaeng ho (แกงโฮะ): A Northern Thai dish where different types of leftover curry are refried with glass noodles and other ingredients like kaffir lime leaves and bamboo shoots.
Kaeng kari (แกงกะหรี่): Also known as "Thai yellow curry." It's a Thai-Muslim dish of Indian origin, often made with chicken and potatoes.
Kaeng khae (แกงแค): A spicy curry from Northern Thailand with herbs, vegetables, and meat (chicken, water buffalo, pork, or frog meat). It doesn't contain coconut milk.
Kaeng khanun (แกงขนุน): A Northern Thai curry made with boiled jackfruit, pork, and tomatoes.
Kaeng khiao wan (แกงเขียวหวาน): Green curry! A coconut curry made with fresh green chili peppers and Thai basil. It's usually made with chicken or fish balls.
Kaeng khilek (แกงขี้เหล็ก): A creamy curry with the leaves and flower buds of the Senna siamea tree as its main ingredient.
Kaeng khua (แกงคั่ว): A type of Thai curry that uses more turmeric than usual. It's popular with prawns and pineapple.
Kaeng khua mu bai chamuang (แกงคั่วหมูใบชะมวง): A thick Central Thai curry with pork and the leaves of the chamuang tree.
Kaeng kradang (แกงกระด้าง): A pork curry jelly from Northern Thailand that is eaten cold.
Kaeng lueang (แกงเหลือง): A sour and spicy curry from Southern Thailand that doesn't use coconut milk. It's yellow from turmeric, often with fish and vegetables.
Kaeng matsaman (แกงมัสมั่น): Massaman curry! A rich, thick curry with coconut milk, usually stewed beef or chicken. It has unique roasted dried spices, believed to have come from Muslim traders.
Kaeng om (แกงอ่อม): A spicy Northern Thai "curry" with meat, but no coconut milk.
Kaeng pa (แกงป่า): Jungle curry! Traditionally made with wild boar, but now often with pork or chicken. Like most Northern Thai curries, it doesn't have coconut milk.
Kaeng phak bung sai pla (แกงผักบุ้งใส่ปลา): A Northern Thai curry made with morning glory and catfish.
Kaeng phak kat cho kraduk mu (แกงผักกาดจอกระดูกหมู): A somewhat spicy soup/curry with cabbage and pork ribs. It doesn't contain coconut milk.
Kaeng phak lueat (แกงผักเลือด): A Northern Thai curry made with the leaves of the Ficus virens tree, often with pork.
Kaeng phak siangda (แกงผักเซียงดา): A Northern Thai curry made with the leaves of the Gymnema inodorum vine and dried fish.
Kaeng phak wan pa (แกงผักหวานป่า): A Northern Thai curry with the leaves of the Melientha suavis plant, glass noodles, and dried fish.
Kaeng phanaeng (แกงพะแนง): Phanaeng curry! A "dry" Malay-influenced coconut curry with beef, chicken, pork, or seafood.
Kaeng phet (แกงเผ็ด): Red curry! A spicy red curry made with dried chili peppers and coconut milk. It can have different meats, seafood, or tofu, with eggplants and other vegetables.
Kaeng phet pet yang (แกงเผ็ดเป็ดย่าง): Red curry with roast duck. This dish often includes grapes and pineapple, mixing Thai and Chinese flavors.
Kaeng pli (แกงปลี): A Northern Thai curry made with chopped banana flower and pork.
Kaeng som (แกงส้ม): A hot and sour Thai curry/soup made with tamarind paste and fish. A popular version includes deep-fried cha-om (Acacia leaves).
Kaeng tai pla (แกงไตปลา): A thick, spicy vegetable curry from Southern Thailand. It's made with turmeric, a sauce from fish insides, and shrimp paste, with roasted fish, bamboo shoots, and eggplant.
Kaeng thepho (แกงเทโพ): A Central Thai curry originally made with a type of shark catfish, but now often uses belly pork. The other main ingredient is Chinese water spinach.
Kaeng tun (แกงตูน): A Northern Thai curry made with the stalks of the Colocasia gigantea plant and catfish.
Kaeng yot maphrao on sai kai (แกงยอดมะพร้าวอ่อนใส่ไก่): A Northern Thai curry made with "coconut heart" (the tender part of the coconut palm) and chicken.
Kaeng yuak (แกงหยวก): A Northern Thai curry made with the tender core of the banana plant trunk.
Khua kling (คั่วกลิ้ง): A very spicy, dry fried curry from Southern Thailand. It's made with chopped meat (beef, chicken, pork, or lamb) and lots of shredded kaffir lime leaves.
Khua kraduk (คั่วกระดูกหมู): A very spicy and "dry" curry with pork ribs, a Southern Thai specialty.
Yam chin kai (ยำจิ๊นไก่): A chicken curry dish from Northern Thailand. It can also include sliced banana flower.
Kaeng ranchuan (แกงรัญจวน): A beef curry with fermented shrimp paste chili sauce, similar to tom yam. It was created in royal households from leftovers, combining meat pieces and leftover nam phrik kapi sauce.

Warm and Comforting Soups: A Bowl of Goodness

Thai soups are often light, flavorful, and can be spicy or mild.

Kai tun ya chin (ไก่ตุ๋นยาจีน): "Chicken stewed with Chinese medicine." This soup contains medicinal herbs like goji berries. It's a Chinese dish.
Leng saap (เล้งแซ่บ): A spicy and sour pork spine soup.
Nam sup (น้ำซุป): A clear broth, usually served with dishes like chicken rice or roast duck on rice. It can be made from chicken, pork, or vegetables.
Tom chuet (แกงจืด): A light clear vegetable soup, often with chicken or pork broth. You can add minced pork, tofu, seaweed, glass noodles, and mushrooms.
Tom kha kai (ต้มข่าไก่): Coconut soup with chicken! It's a mild to spicy soup with coconut milk, galangal (a ginger-like spice), and chicken. Mushrooms can be added too.
Tom khlong (ต้มโคล้ง): A spicy and sour soup similar to Tom yam, but its sourness comes from tamarind juice instead of lime. It often has fried smoked fish, tomato, and mushrooms.
Tom mara (ต้มมะระ): Bitter melon soup, a clear soup of Chinese origin. It's often stuffed with minced pork or minced pork mixed with glass noodles.
Tom phak kat dong mu (ต้มผักกาดดองหมู): A soup of boiled pickled Chinese cabbage and pork ribs. This dish is Chinese in origin.
Tom saep (ต้มแซ่บ): A hot and sour soup from Northeastern Thailand. It's made with stewed meat (pork, chicken, or beef), roasted herbs, ground roasted rice, lime juice, and fresh herbs.
Tom som kraduk mu (ต้มส้มกระดูกหมู): "Sour soup" with pork ribs. Its sourness comes from lime juice. Other tom som soups can use tamarind or a mix of both.
Tom yam (ต้มยำ): Famous Tom yum soup! A hot and sour broth made from lemongrass, galangal, kaffir lime leaves, dried chili peppers, and lime juice. It's usually made with prawns (Tom yam kung) or chicken (Tom yam kai).
Tom yuea phai (ต้มเยื่อไผ่): A clear broth with "bamboo fungus" (a type of mushroom) and other ingredients.

Fresh and Spicy Salads: Zesty and Exciting

Thai salads are often packed with fresh ingredients and a spicy, tangy dressing.

Khao yam (ข้าวยำ): A type of Thai rice salad. It's served unmixed with ingredients like pomelo, bean sprouts, lime leaves, toasted coconut flakes, and dried shrimp flakes.
Koi pla (ก้อยปลา): Minced or finely chopped raw fish in a spicy salad dressing. It's a popular raw fish dish in Northeastern Thailand.
Kung chae nampla (กุ้งแช่น้ำปลา): A salad with fresh raw shrimp soaked in Thai fish sauce. It's served with sliced bitter gourd, mint, and a spicy sauce with garlic, chilies, lime juice, and cilantro.
Kung ten (กุ้งเต้น): "Dancing shrimp!" This salad is made with raw, often still moving, freshwater shrimp.
Lap Isan (ลาบอีสาน): Northeastern style lap is a spicy and sour salad of minced raw or cooked meat (pork, chicken, or duck). It has shallots, lime juice, fish sauce, chilies, roasted rice, and mint.
Lap nuea (ลาบเหนือ): Northern Thai lap is different! It's made by mixing raw or cooked minced meat (pork, beef, chicken, or fish) with a special mix of dry spices and herbs. It doesn't use lime juice or fish sauce.
Lap nuea dip (ลาบเนื้อดิบ): A Northern Thai lap-style salad with sliced raw beef and dried spices.
Mu nam tok (หมูน้ำตก): A very spicy pork salad, similar to lap, but the meat is cut into thin strips instead of minced.
Naem khluk (แหนมคลุก): Fermented pork sausage mixed with boiled rice and then deep-fried. The fried balls are crumbled and mixed into a salad with shallots, chilies, fish sauce, and lime juice.
Nuea yang nam tok (เนื้อย่างน้ำตก): Sliced grilled beef with a dressing similar to larb. "Nam tok" means "waterfall," referring to the meat juices.
Phla kung (พล่ากุ้ง): A spicy salad with prawns, sliced lemongrass, herbs, and shallots. The dressing has lime juice, sweet chili paste (optional), fish sauce, garlic, and chilies.
Phla mu (พล่าหมู): A spicy salad with sliced grilled pork, sliced lemongrass, mint, and shallots. The dressing is similar to phla kung.
Phla nuea makhuea on (พล่าเนื้อมะเขืออ่อน): A Thai salad with medium-rare beef and Thai eggplants. The eggplants soften when mixed with the warm beef.
Sa nuea (ส้าเนื้อ): A Northern Thai specialty with blanched, thinly sliced medium-rare beef. It includes a special spice mix, onions, broth, and fresh herbs.
Sa nuea sadung (ส้าเนื้อสะดุ้ง): A Northern Thai specialty with sautéed, thinly sliced medium-rare beef. It uses a special spice mix, onions, broth, and fresh herbs.
Som tam khai khem (ส้มตำไข่เค็ม): A variation of papaya som tam with salted eggs.
Som tam pu (ส้มตำปู): Green papaya salad with brined rice paddy crabs.
Som tam (ส้มตำ): Green Papaya salad! The Central Thai version, which is famous worldwide, contains peanuts.
Tam khanun (ตำขนุน): A spicy Northern Thai salad made with boiled green jackfruit mashed with a mortar and pestle, and minced pork. It's usually eaten with sticky rice and pork cracklings.
Tam maak hoong (ตำหมากหุ่ง): A spicier, saltier, and less sweet version of som tam from Northeastern Thailand. It often includes fermented fish sauce and brined rice paddy crabs, but no peanuts.
Tam makhuea (ตำมะเขือ): Chopped and pounded grilled green eggplant, grilled green chili peppers, garlic, and salt, mixed with hard-boiled egg. A Northern Thai specialty, eaten with sticky rice.
Tam mamuang (ตำมะม่วง): A som tam style salad with tangy unripe mango as its main ingredient. It can include deep-fried sun-dried anchovies.
Tam maphrao on sen mi krop (ตำมะพร้าวอ่อนเส้นหมี่กรอบ): A som tam style salad made with young coconut meat and crispy deep-fried thin Chinese rice noodles.
Tam mu yo (ตำหมูยอ): A spicy Thai salad made with mu yo (a Thai pork sausage). The dressing is similar to som tam.
Tam phonlamai ruam (ตำผลไม้รวม): A mixed fruit salad that shows Thai cuisine's fusion side, with fruits like apples and grapes alongside traditional ones. The dressing is similar to som tam.
Tam som-o nam pu (ตำส้มโอน้ำปู): A spicy pomelo salad that uses crab extract for flavoring. This black sauce is made from rice field crabs.
Yam bai cha (ยำใบชา): A spicy Thai salad made with young, fresh tea leaves.
Yam hu mu (ยำหูหมู): A salad made with thinly sliced, boiled pig's ears. It can include fresh mint, lime juice, shallots, lemongrass, fish sauce, and sugar.
Yam hua pli thot (ยำหัวปลีทอด): A spicy Thai salad with deep-fried slices of banana blossom as its main ingredient.
Yam hoi khraeng (ยำหอยแครง): A spicy Thai salad made with blood cockles.
Yam khai dao (ยำไข่ดาว): A spicy Thai salad made with fried egg.
Yam khamin khao kung (ยำขมิ้นขาวกุ้ง): A spicy Thai salad with finely sliced "white curcuma," shredded coconut, cooked prawns, shallots, chilies, cashews, and fried onion rings.
Yam kun chiang (ยำกุนเชียง): A Thai salad made with a sweet dried pork sausage called kun chiang, which is of Chinese origin.
Yam mu krop (ยำหมูกรอบ): A Thai salad made with crispy belly pork.
Yam mu yo (ยำหมูยอ): A spicy Thai salad with mu yo (Vietnamese sausage).
Yam mu yo thot khai dao (ยำหมูยอทอดไข่ดาว): A spicy Thai salad made with crispy fried mu yo and fried egg.
Yam naem sot (ยำแหนมสด): A Thai salad with sausage made from fermented raw pork and sticky rice.
Yam naem khao khot (ยำแหนมข้าวทอด): Thai croquette salad. It's made of crumbled, crispy-fried curried rice balls, fermented pork sausage, shallots, chilies, peanuts, lime juice, and fish sauce.
Yam no mai (ยำหน่อไม้): A Northern Thai salad with strips of boiled bamboo shoots, shallots, herbs, fish sauce, lime juice, and chili peppers.
Yam no mai sai nam pu (ยำหน่อไม้ใส่น้ำปู): A Northern Thai salad with boiled bamboo shoots and a thick paste made from rice paddy crabs.
Yam nuea yang (ยำเนื้อย่าง): Thai grilled beef salad. A spicy salad with grilled beef, shallots, and Thai celery or spearmint.
Yam phak khut (ยำผักกูด): A salad of edible fern shoots and pork.
Yam pla duk fu (ยำปลาดุกฟู): "Exploded" catfish salad! Crispy fried shredded catfish served with a spicy and tangy green mango salad.
Yam pla khem (ยำปลาเค็ม): A Thai salad made with fried sun-dried salted fish.
Yam pla salit (ยำปลาสลิด): A Thai salad made with deep-fried, sun-dried snakeskin gourami.
Yam pla thu (ยำปลาทู): Made with short mackerel fish.
Yam sanat (ยำสะนัด): A Northern Thai salad of roughly chopped, blanched vegetables that are refried with a chili paste.
Yam som-o (ยำส้มโอ): A salad made with pomelo. Other ingredients include chilies, deep-fried sun-dried anchovies, roasted peanuts, fish sauce, and tamarind juice.
Yam takhrai kung sot (ยำตะไคร้กุ้งสด): A spicy salad with finely sliced raw lemongrass and prawns.
Yam thale (ยำทะเล): A spicy salad with mixed seafood (cuttlefish, prawns, mussels), shallots, lime juice, fish sauce, and Thai celery.
Yam thua phu (ยำถั่วพู): A Thai salad with winged beans, salted eggs, toasted coconut, shallots, fish sauce, lime juice, and chilies. It can also include squid.
Yam wun sen (ยำวุ้นเส้น): Thai glass noodle salad! A spicy salad with glass noodles, minced chicken or pork, and often mixed seafood or prawns.

Fried and Stir-fried Dishes: Quick and Delicious

These dishes are cooked quickly in a hot pan, often with lots of flavor.

Kai phat khing (ไก่ผัดขิง): A simple dish of fried chicken slices with sliced ginger, soy sauce, fish sauce, and chili peppers.
Kai phat met mamuang himmaphan (ไก่ผัดเม็ดมะม่วงหิมพานต์): Stir-fried chicken with cashew nuts. This Thai-Chinese version is stir-fried with whole dried chili peppers.
Khai yat sai (ไข่ยัดไส้): A stuffed omelette. It's fried and filled with ingredients like minced beef or pork, prawns, and vegetables, then folded over.
Khua chin som sai khai (คั่วจิ๊นส้มใส่ไข่): Northern Thai pickled pork stir-fried with egg.
Khua ho (คั่วห่อ): Glass noodles stir-fried with leftovers from other dishes. It was traditionally eaten after ceremonies.
Khua no mai sai mu (คั่วหน่อไม้ใส่หมู): Stir-fried bamboo shoots with pork, often minced.
Kaphrao hoi lai (กะเพราหอยลาย): Undulated surf clams stir-fried with holy basil.
Khai luk khoei (ไข่ลูกเขย): "Son-in-law eggs!" Boiled eggs are deep-fried until crispy, then served sliced with a tangy tamarind sauce.
Kung thot krathiam phrik Thai (กุ้งทอดกระเทียมพริกไทย): Prawns fried with garlic and fresh peppercorns.
Mu krop phat kaphrao (หมูกรอบผัดกะเพรา): Slices of crispy grilled pork stir-fried with holy basil. Often served with a fried egg.
Mu phat sato (หมูผัดสะตอ): Sliced pork stir-fried with "stink beans," onion, garlic, fish sauce, chili peppers, and oyster sauce.
Mu phat sato phak Tai (หมูผัดสะตอภาคใต้): A spicy Southern Thai version of mu phat sato, with lots of chili peppers and chili paste.
Mu wan (หมูหวาน): Sliced pork simmered or fried with sugar and soy sauce until the sauce coats the meat.
No mai farang phat kung (หน่อไม้ฝรั่งผัดกุ้ง): Stir-fried green asparagus with prawns, garlic, sliced chili peppers, fish sauce, and oyster sauce.
Nuea phat bai yira (เนื้อผัดใบยี่หร่า): Stir-fried beef with African basil, garlic, chili peppers, and soy sauce. African basil has a slight anise taste.
Pak boong fai daeng (ผักบุ้งไฟแดง): "Morning-glory stir-fried with red fire!" Water spinach stir-fried with yellow bean sauce, garlic, and chili peppers. It's a very popular vegetable dish.
Phak khana nam man hoi (ผักคะน้าน้ำมันหอย): Stir-fried Chinese kale with oyster sauce. This Chinese dish is adapted to Thai taste with fish sauce.
Phat buap (ผัดบวบ): Stir-fried luffa (sponge gourd) with pork/shrimp and egg, or just egg.
Phat dok hom (ผัดดอกหอม): Stir-fried onion flowers with pork and pork liver.
Phat khana mu krop (ผัดคะน้าหมูกรอบ): Chinese kale stir-fried with crispy pork, garlic, oyster sauce, soy sauce, and peppercorns.
Phat khanaeng mu (ผัดแขนงหมู): Stir-fried Chinese broccoli sprouts with pork, garlic, oyster sauce, fish sauce, and white pepper.
Phat kaphrao (ผัดกะเพรา): Stir-fried minced meat with Thai holy basil. It can be beef, pork, chicken, or prawns, stir-fried with chili peppers, garlic, and soy sauce.
Phat naem sai khai (ผัดแหนมไส่ไข่): Fermented pork sausage stir-fried with egg.
Phat no mai sai khai (ผัดหน่อไม้ใส่ไข่): Stir-fried bamboo shoots and egg.
Phat phak khom (ผัดผักโขม): Thai spinach often stir-fried with minced pork and egg.
Phat phak ruam (ผัดผักรวม): Stir-fried mixed vegetables, usually with oyster sauce.
Phat phrik khing (ผัดพริก): Stir-fried pork with Thai chili peppers. Sliced pork fried with asparagus beans and kaffir lime leaves in a sweet chili paste.
Phat yot fak maeo (ผัดยอดฟักแม้ว): Stir-fried mountain melon greens (chayote shoots). These greens are sweet and go well with oyster sauce.
Phunim phat phong kari (ปูนิ่มผัดผงกะหรี่): Stir-fried soft-shell crab with curry powder. Deep-fried pieces of soft-shell crab are stir-fried with egg and curry powder.
Pla duk phat phet (ปลาดุกผัดเผ็ด): Stir-fried sliced catfish with red curry paste.
Pla kaphong phat khuen chai (ปลากะพงผัดขึ้นฉ่าย): Barramundi fish stir-fried with Chinese celery, soy sauce, garlic, ginger, and fermented soy beans.
Pla muek phat phrik phao (ปลาหมึกผัดพริกเผา): Squid stir-fried with sweet and mild chili paste, onion, garlic, and spring onion.
Tap kai phat phrik sot (ตับไก่ผัดพริกสด): Stir-fried chicken liver with green peppers, soy sauce, oyster sauce, and garlic. Often served with rice and a fried egg.
Thua ngok pla khem (ถั่วงอกปลาเค็ม): A stir-fried dish of mung bean sprouts, salted fish, chili peppers, and garlic.

Deep-fried Dishes: Crispy and Crunchy

These dishes are cooked by frying them in hot oil until they are golden and crispy.

Kai ho bai toei (ไก่ห่อใบเตย): Chicken wrapped in pandan leaves and then deep-fried.
Kai thot takhrai (ไก่ทอดตะไคร้): Deep-fried chicken pieces with finely chopped lemongrass, served with a sweet chili sauce.
Kai thot (ไก่ทอด): Deep-fried chicken. Southern Thai style kai thot is marinated with turmeric and topped with crispy fried garlic and turmeric.
Khaep mu (แคบหมู): Crispy pork rinds, often eaten with chili dips from Northern Thailand.
Mu krop (หมูกรอบ): Crispy pork belly. It's marinated and deep-fried until crispy, often used in stir-fries.
Mu thot krathiam (หมูทอดกระเทียม): Deep-fried pork and garlic.
Nang kai thot (หนังไก่ทอด): Crispy, deep-fried chicken skins, eaten as a snack or with chili pastes.
No yat sai thot (หน่อยัดไส้ทอด): A Northern Thai specialty of deep-fried bamboo shoots filled with minced pork.
Pik kai sot sai thot (ปีกไก่สอดไส้ทอด): Deep-fried, partially deboned chicken wings, usually stuffed with minced pork.
Pla buang (ปลาบ้วง): Cuts of giant snakehead fish are salted, sun-dried for three days, and then deep-fried.
Pla krai thot krathiam (ปลากรายทอดกระเทียม): Deep-fried clown knifefish and garlic, served with a spicy dipping sauce.
Pla nin thot samun phrai (ปลานิลทอดสมุนไพร): Deep-fried Nile Tilapia fish served with deep-fried herbs like lemongrass and kaffir lime leaves. A chili-lime dip is served on the side.
Pla sam rot (ปลาสามรส): "Three flavors fish!" Deep-fried fish with a sweet, tangy, and spicy tamarind sauce.
Pla thot (ปลาทอด): Simple deep-fried fish, often served with a spicy dipping sauce.
Pla thot khamin (ปลาทอดขมิ้น): Deep-fried fish marinated in a spice mixture with lots of turmeric, typical for Southern Thai cuisine.
Pla wong thot (ปลาวงทอด): Deep-fried "circle fish" (fish cut open, arranged in a circle, and sun-dried). Served Southern Thai style with a mix of minced garlic, galangal, and turmeric.
Pu cha (ปูจ๋า): Crab cakes! A mix of cooked crab meat, pork, garlic, and pepper, fried inside crab shells or as patties. Usually served with plum sauce.
Sai mu thot (ไส้หมูทอด): Deep-fried pork intestines.
Si khrong mu thot (ซี่โครงหมูทอด): Deep-fried pork ribs. Sometimes they are boiled, marinated, deep-fried, and then stir-fried with a sweet and tangy tamarind sauce.

Grilled Dishes: Smoky and Savory

These dishes are cooked over a fire, giving them a delicious smoky flavor.

Aep mu (แอ็บหมู): A Northern Thai "soufflé" of egg, minced pork, herbs, and curry paste, grilled slowly inside a banana leaf.
Aep ong-o (แอ็บอ่องออ): Roughly chopped pig's brain mixed with egg and curry paste, grilled inside banana leaves.
Aep pla noi (แอ็บปลาน้อย): Small freshwater fish and brine shrimp mixed with curry paste and grilled inside banana leaves.
Chin som mok (จิ๊นส้มหมก): Northern Thai pickled pork sausage grilled inside a banana leaf.
Kai yang (ไก่ย่าง): Grilled chicken! Marinated chicken, usually eaten with Som tam (papaya salad).
Kho mu yang kratha ron (คอหมูย่างกระทะร้อน): "Pork neck grilled on a hot skillet."
Kung yang/kung phao (กุ้งย่าง/กุ้งเผา): Grilled prawns, usually served with a spicy dipping sauce made with garlic, green chilies, sugar, fish sauce, and lime juice.
Mu manao (หมูมะนาว): Sliced grilled pork with a dressing of mashed garlic, green chilies, sugar, fish sauce, and lime juice.
Mu yang (หมูย่าง): Northeastern Thai grilled pork. Fatty parts of belly pork are preferred. It's served with nam chim chaeo (a spicy dipping sauce) and roasted sticky rice.
Nuea ping (เนื้อปิ้ง): Marinated and barbecued beef.
Nuea thup (เนื้อทุบ): Beef that is pounded after grilling, served with a chili dip.
Pam khai mot (ป่ามไข่มด): Grilled banana leaf cups with a creamy mixture of ant eggs, chicken eggs, and salt.
Paeng nom yang nuea (แป้งนมย่างอมเนื้อ): Grilled cow udders, served with a chili dip.
Pla ping top (ปลาปิ้งตบ): Traditional grilled fish from the Tai Dam people. The fish is pecked along the spine and stuffed with spices before grilling.
Sai krok Isan (ไส้กรอกอีสาน): Grilled, fermented pork and sticky rice sausage from Northeastern Thailand. It's often eaten as a snack with sliced ginger, chilies, and raw cabbage.
Sai mu ping (ไส้หมูปิ้ง): Marinated and barbecued pork intestines.
Sai ua (ไส้อั่ว): "Chiang Mai sausage!" A grilled sausage of ground pork mixed with spices and herbs, often served with fresh ginger and chili peppers.
Suea rong hai (เสือร้องไห้): "Weeping tiger beef!" Grilled marinated beef eaten with vegetables and Nam chim chaeo dipping sauce.
Yang ruam mu (ย่างรวมหมู): A Northern Thai dish with different cuts of grilled pork, served with a dipping sauce.

Steamed or Blanched Dishes: Light and Healthy

These dishes are cooked gently with steam or by quickly boiling in water.

Bai po (ใบปอ): Jute leaves, eaten blanched with plain rice congee. They taste similar to spinach.
Ho mok pla (ห่อหมกปลา): Steamed fish curry! A Thai steamed curry with fish, spices, coconut milk, and egg, cooked in a banana leaf cup.
Ho mok maphrao on (ห่อหมกมะพร้าวอ่อน): Steamed seafood curry with mixed seafood and soft young coconut meat, often served inside a coconut.
Pla nueng manao (ปลานึ่งมะนาว): Steamed fish drenched in a spicy garlic, chili sauce, chicken stock, and lime juice dressing.

Stewed Dishes: Slow-Cooked Goodness

These dishes are cooked slowly in liquid, making them tender and flavorful.

Khai phalo (ไข่พะโล้): Eggs stewed with meat in soy sauce, garlic, ginger, and five-spice powder. Often made with pork (belly or trotters) or chicken wings. It's a Chinese dish.

Dipping Sauces and Pastes: Flavor Boosters

These sauces add a burst of flavor to many Thai dishes.

Nam chim chaeo (น้ำจิ้มแจ่ว): A sticky, sweet, and spicy dipping sauce from Northeastern Thailand. It's made with dried chili peppers, fish sauce, palm sugar, lime juice, and roasted sticky rice.
Nam chim kai (น้ำจิ้มไก่): Chicken chili sauce! A common all-around chili dipping sauce that's medium spicy and very sweet.
Nam chim paesa (น้ำจิ้มแป๊ะซะ): A spicy dipping sauce eaten with steamed fish wrapped in raw lettuce or cabbage.
Nam chim sate (น้ำจิ้มสะเต๊ะ): Peanut sauce, normally served with satay.
Nam phrik i-ke (น้ำพริกอีเก๋): A Northern Thai chili paste made with chili peppers, aubergine, pork rinds, and fermented shrimp paste.
Nam phrik kapi (น้ำพริกกะปิ): A pungent chili dip made with shrimp paste, dried shrimp, chilies, garlic, lime juice, fish sauce, and palm sugar.
Nam phrik kha (น้ำพริกข่า): A Northern Thai fried chili paste containing galangal.
Nam phrik khaep mu (น้ำพริกแคบหมู): A Northern Thai chili paste of mashed grilled green chili peppers, deep-fried pork rinds, fresh garlic, and salt.
Nam phrik long ruea (น้ำพริกลงเรือ): "Chili paste for in a boat!" A sweet, savory, and spicy chili dip served with fresh vegetables, salted egg, and sweet pork.
Nam phrik num (น้ำพริกหนุ่ม): A paste of pounded roasted green chili peppers, shallots, garlic, coriander, lime juice, and fish sauce. Eaten with vegetables, crispy pork rind, and sticky rice.
Nam phrik ong (น้ำพริกอ่อง): Resembles a thick Bolognese sauce. It's made with dried chili peppers, minced pork, and tomato, eaten with steamed vegetables and sticky rice.
Nam phrik phao (น้ำพริกเผา): Chili jam! A sweet roasted chili paste, used in Tom yam or as a spread on bread.
Nam phrik pla chi (น้ำพริกปลาจี่): A chili paste made with grilled fish, roasted chili peppers, shallots, garlic, lemongrass, and shrimp paste.
Phrik nam pla (น้ำปลาพริก): Fish sauce with lime juice, chopped chilies, and often sliced garlic. It's a standard sauce served with many Thai meals.
Pu ong (ปูอ่อง): A Northern Thai specialty eaten as a pungent dipping sauce for sticky rice. It's made by grilling the "fat" of rice field crabs inside their shells.
Sot Si Racha (ซอสศรีราชา): Sriracha sauce! A hot sauce made from sun-ripened chili peppers, vinegar, garlic, sugar, and salt. It's named after the seaside town of Si Racha.

Miscellaneous Dishes: Unique Bites

Khai dao (ไข่ดาว): Fried egg. The name means "star egg" because of its shape. It's often fried until crispy on the outside with a runny yolk.
Khai chiao khai mot daeng (ไข่เจียวไข่มดแดง): A Thai-style crispy-fried omelette that includes the eggs of the red ant.
Mu ruam luak chim (หมูรวมลวกจิ้ม): This dish has different types of pork (intestines, liver, and other cuts) quickly boiled and served with fried garlic, spring onions, and a spicy dipping sauce.
Pla sam thap (ปลาสามทัพ): Fish prepared in three different ways: deep-fried with a tangy sweet chili sauce, steamed with garlic, lime, and chili sauce, and deep-fried with garlic.
Roti (โรตี): In Thailand, roti is often eaten with Southern Thai curries. It's also a popular sweet street food dessert topped with sweetened condensed milk.

Savoury Snacks and Starters: Small Bites, Big Flavor

These are perfect for a quick bite or to start your meal.

Chingrit thot (จิ้งหรีดทอด): Deep-fried crickets, often eaten as a snack with drinks.
Kai rom khwan (ไก่รมควัน): Smoked chicken, also a popular snack with drinks.
Karipap (กะหรี่ปั๊บ): Curry puff or Samosa. These are popular street food snacks made with spring roll wrappers, filled with chicken, potato, onion, and curry powder.
Khaep mu (แคบหมู): Crispy pork rind, often eaten with Northern Thai dips.
Khanom chip (ขนมจีบ): The Thai version of Chinese steamed dumplings called siu mai. They can have fillings of minced pork and crab meat, or just minced pork.
Khanom kuichai (ขนมกุยช่าย): Fried chive dumplings. These steamed dumplings are made from rice powder and garlic chives. They are often fried for a crispy texture.
Khanom Tokyo (ขนมโตเกียว): "Tokyo cake!" A Thai-style crêpe wrapped around a hot dog and sweet chili sauce. Other fillings can include yam or sweet condensed milk.
Khao phan nga muan (ข้าวพันงาม้วน): Rolled khao phan with sesame seeds. Khao phan is a steamed rice sheet specialty from Uttaradit province.
Khao phan phak (ข้าวพันผัก): Thin, steamed rice sheets used as a wrap for stir-fried vegetables.
Luk chin ping (ลูกชิ้นปิ้ง): Grilled meatballs made from fish, pork, beef, or chicken, served on a stick with a spicy and tangy dipping sauce.
Mamuang nam pla wan (มะม่วงน้ำปลาหวาน): Tart, unripe mango served with a sweet, salty, and spicy dipping sauce made from shallots, fish sauce, dried chili peppers, dried shrimp, and palm sugar.
Miang kham (เมี่ยงคำ): Dried shrimp and other ingredients wrapped in cha phlu leaves.
Miang pla (เมี่ยงปลา): Similar to Miang kham, but the main ingredient is deep-fried fish.
Mu daet diao (หมูแดดเดียว): Deep-fried strips of sun-dried pork, often with sesame seeds. Usually served with a spicy dipping sauce like Sriracha.
Nuea daet diao kaphrao thot (เนื้อแดดเดียวกะเพราทอด): Deep-fried strips of sun-dried beef with crispy fried holy basil.
Nuea khem thot (เนื้อเค็มทอด): Salted and sun-dried beef that has been deep-fried.
Pla muek yang (ปลาหมึกย่าง): Plainly grilled cuttlefish.
Sate (สะเต๊ะ): Satay! Marinated beef, chicken, or pork grilled on bamboo skewers. Usually served with peanut sauce and pickled cucumber.
Thot man khaophot (ทอดมันข้าวโพด): Deep-fried cakes made with corn and herbs in a batter, served with a sweet chili sauce.
Thot man pla (ทอดมันปลา): Fried fish cakes! Deep-fried patties of minced fish mixed with red curry paste, yardlong beans, and kaffir lime leaves.
Thot man pu (ทอดมันปู): Deep-fried patties of minced crab meat, often served with plum sauce.
Thot man kung (ทอดมันกุ้ง): Fried prawn cakes! Deep-fried patties made from minced shrimp or prawn, often served with plum sauce.
Tod Mun Hua Plee (ทอดมันหัวปลี): Fried banana blossom fritters, made from the flower of the banana plant.
Thung thong (ถุงทอง): "Money bag!" Small, crispy, deep-fried pastry purses filled with minced chicken or pork, prawns, mushrooms, and water chestnut. Served with sweet plum sauce or Thai sweet chili sauce.
Tua mai thot (ตัวไหมทอด): Crispy, deep-fried silkworm pupae, often eaten as a snack with drinks.
La tiang (ล่าเตียง): An ancient Thai snack mentioned in literature. It has shrimp, pork, and peanut wrapped in a square-shaped omelette.

Sweet Snacks and Desserts: A Taste of Thailand's Sweets

Thai desserts are often colorful and made with coconut milk, rice flour, and fruits.

Chaokuai (เฉาก๊วย): Grass jelly, made from a mint family herb. Often served with shaved ice and brown sugar.
Dara thong (ดาราทอง): A golden dough ball made from wheat flour, egg yolks, coconut milk, and sugar. It's topped with a gold leaf piece and decorated with sugar-coated watermelon seeds.
Foi thong (ฝอยทอง): "Golden threads!" A sweet snack or dessert of egg yolk strings briefly boiled in sugar syrup. This and other egg-based sweets were brought to Thailand in the 17th century.
Khanom bua loi (ขนมบัวลอย): Taro root mixed with flour into balls and served in coconut milk.
Khanom chan (ขนมชั้น): A multi-colored pudding with layers of sticky rice flour and tapioca flour mixed with coconut milk and sugar. Each layer has a different scent, like pandan or jasmine.
Khanom farang kudi chin (ขนมฝรั่งกุฎีจีน): "Foreigner's snack of the Chinese church." Small muffins made with duck eggs, sugar, and wheat flour, topped with raisins and gourds.
Khanom krok (ขนมครก): Small coconut hotcakes with different fillings, made on a special pan. Two halves are stuck together to form a miniature pancake.
Khanom mo kaeng (ขนมหม้อแกง): A sweet baked pudding with coconut milk, eggs, palm sugar, and flour, sprinkled with sweet fried onions.
Khanom piak pun (ขนมเปียกปูน): This dessert gets its unique smoky flavor and deep black color from coconut ash. It's made from sticky rice flour, tapioca flour, coconut milk, and sugar.
Khanom tako (ขนมตะโก้): Jasmine-scented coconut pudding set in pandan leaf cups.
Khanom tako phueak (ขนom ตะโก้เผือก): Traditional sweets made with coconut milk, rice, flour, sugar, and boiled taro pieces in a banana leaf cone.
Khanom tan (ขนมตาล): Palm-flavored miniature cakes with shredded coconut on top.
Khanom thuai talai (ขนมถ้วยตะไล): Steamed sweet coconut jelly and cream.
Khanom tom (ขนมต้ม): These sweets are made by boiling dough balls of glutinous rice powder, coconut cream, grated coconut, and sugar. They are then covered with more grated coconut.
Khanom tom (ขนมต้ม): A Southern Thai snack made from sticky rice, coconut milk, sugar, and salt. It's wrapped in a mangrove fan palm leaf, shaped into a triangle, and then boiled or steamed.
Khanom wun (ขนมวุ้น): Desserts made with agar gelatin. The colors show different flavors.
Khao niao mamuang (ข้าวเหนียวมะม่วง): Mango with sticky rice! Sticky rice cooked in sweetened thick coconut milk, served with slices of ripe mango.
Khao niao sangkhaya (ข้าวเหนียวสังขยา): Sticky rice served with an egg and coconut custard (coconut jam).
Khao tom mat (ข้าวต้มมัด): Sweet banana and sticky rice wrapped inside a banana leaf and then steamed.
Kluai thot (กล้วยทอด): Deep-fried bananas in a light batter.
Kraya sat (กระยาสารท): Wafers or chunks of rice candy with beans and sesame. Often prepared as an offering.
Lot chong nam kathi (ลอดช่องน้ำกะทิ): Pandan-flavored rice flour noodles in sweetened coconut milk, similar to Indonesian cendol.
Mamuang dong (มะม่วงดอง): Pickled green mango, often eaten as a semi-sweet snack.
Roti kluai (โรตีกล้วย): Roti with banana! Sliced banana and beaten eggs fried inside a thin sheet of dough, then cut and served with sweetened condensed milk or sugar.
Roti sai mai (โรตีสายไหม): An extremely sweet type of cotton candy wrapped inside small, thin pancakes.
Ruam mit (รวมมิตร): A chilled sweet snack/dessert with a mix of ingredients like sweetened chestnuts, jackfruit, lotus root, and tapioca in sweetened coconut milk.
Sangkhaya fak thong (สังขยาฟักทอง): Pumpkin-coconut custard! Steamed pumpkin with an egg-and-coconut custard filling.
Sakhu thua dam (สาคูถั่วดำ): Tapioca pearls and black beans with sweetened coconut milk and young coconut flesh.
That khai (ทาร์ตไข่): Egg tart! The Thai version of the Portuguese pastel de nata.
Sakhu sai mu (สาคูไส้หมู): Tapioca balls with pork filling. A famous Thai snack found at street stalls and markets.
Thong yip (ทองหยิบ): Made from egg yolks like foi thong, but shaped like flowers.

Drinks: Quench Your Thirst, Thai Style

Thai drinks are often sweet and refreshing, perfect for the warm climate.

Cha dam yen (ชาดำเย็น): Black iced tea. It's strongly brewed black tea, sweetened with sugar and served with ice.
Cha manao (ชามะนาว): Lime-flavored tea. Strongly brewed black tea, sweetened with sugar and lime, served hot or iced.
Cha ron (ชาร้อน): Thai hot tea. Strongly brewed black tea, sweetened with sugar and condensed milk, served hot.
Nam wan (น้ำหวาน): Concentrated artificial fruit-flavored syrup, usually poured over grated ice.
Cha yen (ชาเย็น): Thai iced tea! Strongly brewed black tea with ingredients like orange blossom water, star anise, and sometimes other spices. It's sweetened with sugar and condensed milk and served chilled.
Kafae boran (กาแฟโบราณ): "Ancient/traditional coffee." A strong coffee served with sweetened condensed milk, similar to traditional coffee in Malaysia and Singapore.
Nam bai bua bok (น้ำใบบัวบัวบก): Gotu kola juice. A refreshing drink made from the leaves of the Asiatic Pennywort.
Nam dok anchan (น้ำดอกอัญชัน): Clitoria ternatea drink. A refreshing drink made from the butterfly pea flower, flavored with sugar and served with ice.
Nam manao (น้ำมะนาว): Lime drink. A refreshing drink made from lime juice, flavored with sugar and a pinch of salt, served with ice.
Nam phan (น้ำพันช์): Thai punch! Resembling a slushie, this fruit-based drink is popular with students.
Nam takhrai (น้ำตะไคร้): Lemongrass tea. A refreshing drink made from lemongrass, served hot or iced.
Nom yen (นมเย็น): Thai pink milk. A drink made from sala syrup and hot milk.
Oliang (โอเลี้ยง): Iced black coffee. A sweet Thai black iced coffee. The name means "black cold" in Teochew.

Images for kids

Rice congee with minced pork.
Khao kan chin served with cucumber, onions and fried chili peppers.
Braised pork leg on rice with dipping sauce.
Omelette on rice topped with minced pork and vegetable stir-fry.
Fried rice with shrimp paste, served with sweet pork and mango.
Thai chicken biryani.
Thai beef biryani.
Chicken rice with sliced chicken and spicy dipping sauce.
Crispy pork on rice with boiled egg and broth.
Mixed crispy pork and red roast pork on rice.
Red roast duck on rice.
Sticky rice, traditionally eaten with the right hand.
Rice with slices of baked beef and a spicy chili dip.
Thai fried rice with fresh lime and cucumber.
American fried rice with sausage, fried chicken, and egg.
Rice fried with green curry.
Basil fried rice with pork and chili peppers.
Rice fried with "Chinese olives."
Rice fried with "boat journey chili paste" and salted duck's eggs.
Rice fried with "chili paste from hell," served with grilled pork.
Thai rice soup with fish.
Plain rice congee with side dishes.
Egg noodles served "dry" with duck and blood tofu.
Egg noodle soup with red roast pork and prawn wontons.
Green chicken curry served over fresh Thai rice noodles.
Thai fermented rice noodles with pork blood tofu in a sauce.
Thai rice noodles served with a fish-based sauce.
Cold rice noodles served as a salad with coconut milk and pineapple.
Northern Thai curry noodles with chicken.
Spicy soup-like dish with wide rice noodles and pork ribs.
Wide rice noodles in clear pork broth, topped with nam phrik ong.
Soup with rolled-up rice noodle sheets, pork intestines, and boiled egg.
Beef noodle soup with tender beef slices.
Spicy fried wide rice noodles.
Wide rice noodles in gravy with pork.
Rice noodles with beef or pork in a brown broth.
Thai crispy fried noodles with sweet and sour sauce.
Stir-fried instant noodles.
Noodles stir-fried with chicken and soy sauce.
Stir-fried medium size rice noodles with shrimp.
Stir-fried glass noodles with shrimp.
Thai fusion dish of fried spaghetti.
Noodles served in a thick spicy sour sauce with egg noodles and pork.
Thai version of Chinese noodle dish, sweet, sour, salty, and spicy.
Thai style hot pot with ingredients cooked in a clear herb broth.
Soup of Chinese origin, usually containing offal and other meats.
Steamed rice wrap with egg and vegetable filling, dusted with peanuts.
Combination of Korean barbecue and Chinese hot pot.
Fried pla thu served with nam phrik kapi and vegetables.
Thai version of Chinese crullers, eaten with sweetened condensed milk.
Thai variant of Chinese hot pot.
Slowly stewed beef curry from northern Thailand.
Semi-dry curry made with fresh pla thu.
Northern Thai curry with cha-om and dried fish.
Northern Thai curry made with winter melon and chicken.
Northern Thai curry made from unopened flower buds.
Burmese influenced curry of stewed pork.
Northern Thai curry made with pork and mushrooms.
Northern Thai dish where curries are refried with glass noodles.
Thai yellow curry with chicken and potatoes.
Spicy curry of herbs, vegetables, and meat without coconut milk.
Northern Thai curry made with boiled jackfruit, pork, and tomatoes.
Green curry with chicken and roti.
Creamy curry with leaves and flower buds of Senna siamea tree.
Thai curry with straw mushrooms.
Thick central Thai curry with pork and chamuang leaves.
Pork curry aspic from northern Thailand, eaten cold.
Sour spicy curry with fish and bamboo shoots.
Massaman curry with chicken.
Spicy Lanna "curry" with beef.
Jungle curry.
Northern Thai curry made with morning glory and catfish.
Spicy soup/curry with cabbage and pork ribs.
Northern Thai curry made with Ficus virens leaves and pork.
Northern Thai curry made with Gymnema inodorum leaves and dried fish.
Phanaeng curry with chicken.
Spicy red curry with pork.
Red curry with roast duck, grapes, and pineapple.
Northern Thai curry made with chopped banana flower and pork.
Hot and sour Thai curry/soup with deep-fried cha-om.
Thick, spicy vegetable curry with fish innards and shrimp paste.
Central Thai curry with belly pork and Chinese water spinach.
Northern Thai curry made with Colocasia gigantea stalks and catfish.
Northern Thai curry made with "coconut heart" and chicken.
Northern Thai curry made with the tender core of the banana plant trunk.
Very spicy, dry fried curry with chopped meat and kaffir lime leaves.
Very spicy and "dry" curry with pork ribs.
Chicken curry dish from Northern Thailand with sliced banana flower.
Beef curry and fermented shrimp paste chili sauce.
Chicken stewed with Chinese medicine.
Spicy and sour pork spine soup.
Clear broth served with various rice dishes.
Light vegetable, chicken or pork broth with tofu.
Coconut soup with chicken.
Spicy and sour soup with fried smoked fish, tomato, and mushrooms.
Bitter melon soup stuffed with minced pork and glass noodles.
Soup of boiled pickled Chinese cabbage and pork ribs.
Hot and sour Isan soup with stewed meat.
Sour soup with pork ribs.
Hot and sour broth with prawns.
Clear broth with "bamboo fungus."
Thai rice salad, unmixed.
Minced raw fish in spicy salad dressing.
Thai salad with fresh raw shrimp and spicy sauce.
Yam-style salad with raw freshwater shrimp.
Northeastern style lap with minced pork.
Northern Thai lap with fried minced pork.
Northern Thai lap-style salad of sliced raw beef.
Spicy salad with pork cut into thin strips.
Thai croquette salad.
Sliced grilled beef with a larb-like dressing.
Spicy salad of prawns with minced pork.
Spicy salad of sliced grilled pork.
Thai salad with medium rare beef and Thai aubergines.
Northern Thai speciality with blanched, thinly sliced beef.
Northern Thai speciality with sauteed, thinly sliced beef.
Papaya som tam with salted eggs.
Green papaya salad with brined rice paddy crabs.
Green Papaya salad with peanuts.
Spicy Northern Thai salad with mashed green jackfruit and minced pork.
Spicy, salty, and less sweet version of som tam.
Chopped and pounded grilled long green eggplant.
Som tam style salad with unripe mango and deep-fried anchovies.
Som tam style salad with young coconut meat and crispy rice noodles.
Spicy Thai salad with mu yo (Thai pork sausage).
Mixed fruit salad with apples, grapes, pineapple, and guava.
Spicy pomelo salad using crab extract as a flavouring.
Spicy Thai salad made with young, fresh tea leaves.
Salad made with thinly sliced, boiled pig's ears.
Spicy Thai salad with deep-fried slices of banana blossom.
Spicy Thai salad made with blood cockles.
Spicy Thai salad made with fried egg.
Spicy Thai salad with finely sliced "white curcuma" and prawns.
Thai salad made with sweet dried pork sausage.
Thai salad made with crispy belly pork.
Spicy Thai salad with mu yo (Vietnamese sausage).
Spicy Thai salad with crispy fried mu yo and fried egg.
Thai salad containing sausage made from fermented raw pork.
Thai croquette salad.
Northern Thai salad with strips of boiled bamboo shoots.
Northern Thai salad with boiled bamboo shoots and rice paddy crab paste.
Spicy salad of grilled beef.
Salad of edible fern shoots and pork.
"Exploded" catfish salad with spicy green mango salad.
Thai salad made with fried sun-dried salted fish.
Thai salad made with deep-fried, sun-dried snakeskin gourami.
Salad made with short mackerel.
Northern Thai salad of blanched vegetables refried with chili paste.
Salad made with pomelo.
Spicy salad with finely sliced raw lemongrass and prawns.
Spicy salad with mixed seafood.
Thai salad with winged beans and salted eggs.
Spicy salad with glass noodles and minced chicken or pork.
Stir-fired sliced ginger with chicken.
Stir-fried chicken with cashew nuts.
Northern Thai pickled pork stir-fried with egg.
Glass noodles stir-fried with left-overs from other dishes.
Stir-fried bamboo shoots with minced pork.
Undulated surf clam stir-fried with holy basil.
Boiled eggs deep-fried and served with tangy tamarind sauce.
Prawns fried with garlic and fresh peppercorns.
Stir-fried holy basil with crispy pork and fried egg.
Sliced pork stir-fried with "stink beans."
Spicy, southern Thai version of mu phat sato.
Sliced pork simmered or fried with sugar and soy sauce.
Stir-fried asparagus with prawns.
Stir-fried beef with African basil.
Stir-fried morning-glory.
Stir-fried Chinese kale with oyster sauce and shiitake mushroom.
Stir-fried luffa with pork/shrimp and egg.
Stir-fried onion flowers with pork and pork liver.
Stir-fried Chinese kale with crispy pork.
Stir-fried Chinese broccoli sprouts with pork.
Stir-fired minced pork with Thai holy basil.
Stir-fired fermented pork with egg.
Stir-fried bamboo shoots with egg.
Stir-fried Thai spinach with egg and minced pork.
Stir fried mixed vegetables.
Stir-fried pork with Thai chili peppers.
Stir-fried mountain melon greens.
Stir-fried soft-shelled crab with curry powder.
Stir-fired sliced catfish with red curry paste.
Stir-fried Chinese celery with barramundi.
Stir-fried squid with chilli paste.
Stir-fried chicken liver with green peppers and fried egg.
Stir-fried bean sprouts with salted fish.
Chicken wrapped in pandan leaves and deep fried.
Deep fried chicken and lemongrass.
Deep-fried chicken marinated with turmeric.
Deep fried crispy pork rinds.
Deep-fried pork and garlic.
Crispy fried chicken skins.
Deep-fried bamboo shoots with a filling of minced pork.
Deep-fried salted and sun-dried giant snakehead fish.
Deep-fried pla krai and garlic.
Deep-fried pla nin served with deep-fried herbs.
Deep fried fish with a sweet, tangy, and spicy tamarind sauce.
Deep-fried pla nin (Nile Tilapia).
Deep-fried fish marinated in turmeric.
Deep-fried "circle fish."
Deep-fried pork intestines.
Deep-fried pork ribs.
Northern Thai "soufflé" of egg, minced pork, herbs, and curry paste.
Grilled pig's brain mixed with egg and curry paste.
Grilled freshwater small fry and brine shrimp mixed with curry paste.
Pickled pork grilled inside a banana leaf.
Grilled marinated chicken.
Pork neck grilled on a hot skillet.
Grilled prawns.
Sliced grilled pork with a lime juice dressing.
Isan grilled pork.
Marinated and barbecued beef.
Pounded beef after grilling.
Grilled banana leaf cups containing ant eggs and chicken eggs.
Grilled, fermented pork and sticky rice sausage.
Marinated and barbecued pork intestines.
"Chiang Mai sausage."
Grilled marinated beef.
Northern Thai dish of different cuts of grilled pork.
Blanched jute leaves.
Steamed fish curry.
Steamed seafood curry served inside a coconut.
Steamed fish with lime juice.
Egg stewed with meat in soy sauce.
Sticky, sweet and spicy dipping sauce.
Peanut sauce served with satay.
Spicy dipping sauce eaten with steamed fish.
Northern Thai chili paste made with chili peppers and aubergine.
Pungent chili dip made with shrimp paste.
Northern Thai fried chili paste containing galangal.
Northern Thai chili paste of mashed grilled green chili peppers.
Sweet, savoury and spicy chili dip.
Paste of pounded roasted large green chili peppers.
Chili paste resembling a thick Bolognese sauce.
Sweet roasted chili paste.
Chili paste made with grilled fish.
Fish sauce with lime juice, chopped chili peppers, and sliced garlic.
Northern Thai speciality, a pungent dipping sauce for sticky rice.
Sriracha sauce.
Fried egg.
Thai-style crispy-fried omelette with red ant eggs.
Blanched pork cuts served with fried garlic and spicy dipping sauce.
Fish prepared in 3 different ways.
Roti served with beef curry.
Deep-fried crickets.
Smoked chicken.
Curry puff or Samosa.
Thai version of Chinese steamed dumplings.
Fried chive dumplings.
Thai style crêpe wrapped around a hot dog.
Rolled khao phan with sesame seeds.
Thin, steamed rice sheets as a wrap for stir-fried vegetables.
Grilled meatballs on a stick.
Tart, unripe mango served with a sweet, salty and spicy dipping sauce.
Dried shrimp and other ingredients wrapped in cha phlu leaves.
Deep-fried fish wrapped in leaves.
Deep-fried strips of sun dried pork.
Deep-fried strips of sun dried beef with crispy fried holy basil.
Salted and sun-dried beef that has been deep-fried.
Plainly grilled cuttlefish.
Marinated pork grilled on bamboo skewers.
Deep-fried cakes made with corn and herbs.
Deep fried patties of minced fish.
Small, crispy, deep-fried pastry purses.
Crispy, deep-fried pupae of silkworms.
Grass jelly served with shaved ice and brown sugar.
Golden dough ball topped with gold leaf.
Sweet snack of strings of egg yolk.
Multi-colored pudding of layers of sticky rice flour.
Small muffins.
Small coconut hotcakes.
Sweet baked pudding.
Jasmine scented coconut pudding.
Traditional sweets with boiled taro pieces.
Desserts made with agar gelatin.
Sticky rice cooked in sweetened thick coconut milk, served with ripe mango.
Sticky rice served with an egg and coconut custard.
Sweet banana and sticky rice wrapped inside a banana leaf.
Deep-fried bananas in a light batter.
Pickled green mango.
Roti with banana and beaten eggs.
Extremely sweet cotton candy wrapped inside small, thin pancakes.
Steamed pumpkin with an egg-and-coconut custard filling.
Tapioca pearls and black beans with sweetened coconut milk.
Thai version of the Portuguese egg tart.
Egg yolk sweets shaped like flowers.
Thai iced tea.
Strong traditional coffee served with sweetened condensed milk.
Mekhong, a Thai spirit distilled from sugarcane and rice.
Refreshing drink made from the leaves of the Asiatic Pennywort.
Thai punch, resembling a slush puppie.
Traditional rice wine from the Isan region.

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List of Thai dishes Facts for Kids. Kiddle Encyclopedia.