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Even if you\u2019ve never been within 100km of Bangkok, you\u2019ve almost certainly tried Thai food before. Your local takeout menu might do a pretty good job, but nothing beats the recipes served up from the palm-fringed island cafes and suave rooftop restaurants in Thailand<\/a> itself. Some of the most popular options include pad thai and massaman curry, but a whole world of rich, mouthwatering Thai dishes is ready to pique your palate. If you\u2019re lucky enough to explore Thailand\u2019s dense jungles, white-sand beaches, and fun-loving culture, you\u2019ll want to arrive armed with a list of Thai dishes to try. <\/p>\n Warning: Once you\u2019ve sampled these dishes in Thailand, you\u2019ll be desperate to book a return trip to the Land of Smiles. Take it from us \u2014 we\u2019re still dreaming about a specific tom yum soup we ate six years ago in Bangkok. Not sure where to start? We\u2019ve rounded up all of the best Thai dishes to try on your trip.<\/p>\n Street food in Thailand never disappoints, and if there’s one dish that puts Thai food on the map, it’s pad thai. Served everywhere from sizzling carts in Chiang Mai to upscale Bangkok restaurants, this stir-fried noodle dish is a perfect introduction to Thai cuisine, blending sweet, sour, and salty notes in every bite. Pad thai typically features shrimp, chicken, or tofu combined with bean sprouts, eggs, and dried shrimp. It’s topped with roasted peanuts, fresh lime wedges, and a sprinkle of cilantro. While some people say the dish originated in China, Thais have considered it their national dish since the early 20th century \u2014 Thai is in the name, after all!<\/p>\n Taste it for yourself on: Bangkok Day Tour<\/a><\/strong><\/p>\n Panang curry is known for its rich, creamy texture and slightly sweet and nutty flavour. Thick, aromatic, and endlessly comforting, this Thai dish appeals to virtually all palates. The paste that forms the base of the dish is made of red chillies, lemongrass, kaffir lime leaves, galangal (a spice similar to ginger and turmeric), and shrimp paste. A protein is added, along with a generous handful of peanuts. Also called penang, phanaeng, or phanang, this curry was named after Penang, an island off the coast of Malaysia, and is a great choice for anyone who finds the classic Thai red curry a little too hot.<\/p>\n Gaeng daeng<\/em> is the much-loved Thai red curry. One of Thailand’s most versatile dishes, it gets its vibrant colour from the red chillies used in the curry paste and is perfect for spice lovers. The magic of gaeng daeng<\/em> starts with that distinct red curry paste, blending garlic, shallots, lemongrass, galangal, and kaffir lime zest with red chillies. It’s then simmered in coconut milk. Often served during Thai festivals and on special occasions, gaeng daeng<\/em> is one of the best Thai dishes that has evolved over centuries with thousands of variations.<\/p>\n Taste it for yourself on: Southeast Asia Encompassed<\/a><\/strong><\/p>\n When it comes to street food, Thailand might just do it best. You’ll mostly spot pad see ew<\/em> served up at street food carts, and it’s worth trying a few variations. Pad see ew<\/em> features wide, flat rice noodles stir-fried with gai lan<\/em> (Chinese broccoli) and a choice of chicken, pork, beef, or tofu. While it sounds pretty straightforward, its beauty is in the contrast of textures. Chewy noodles, crisp vegetables, a heavy hand of soy sauce, and a squeeze of lime juice mean this dish ticks all the boxes. Curious about its name? Pad see ew<\/em> translates to “fried with soy sauce,” which sums it up pretty accurately.<\/p>\n There’s a fair to reasonable chance you’ll be offered khao pad<\/em> at least once if you’re invited into a Thai friend’s house. A staple dish made of fried jasmine rice and a mix of protein and vegetables, khao pad<\/em> is a go-to comfort food in Thailand and a cultural staple throughout the country. Each cook has his or her own version of khao pad<\/em>, so every version you try will be a little different. If you’re a fan of heat, ask for a side of prik nam pla<\/em> (chillies in fish sauce) to sprinkle on top.<\/p>\n Taste it for yourself on: Journeys: Iconic Thailand<\/a><\/strong><\/p>\n Rich and aromatic, khao soi<\/em> is a creamy noodle soup that originates from northern Thailand. A blend of red chillies, garlic, shallots, ginger, turmeric, and a medley of spices, it’s simmered with coconut milk to create a deeply flavoured broth that’s poured over a bed of soft egg noodles and topped with crispy fried noodles. Influenced by Chinese Muslim traders and Burmese cuisine, khao soi<\/em> takes its name from the Burmese word for noodles. You’ll find same-same-but-different versions across Southeast Asia, particularly in Laos and Myanmar.<\/p>\n Taste it for yourself on: Bangkok to Chiang Mai Express<\/a><\/strong><\/p>\n Looking for the best food in Thailand? Historically, massaman curry was considered a dish fit for Thai royalty, and if it’s good enough for the royals, it’s good enough for the rest of us. A slow-cooked Thai dish that marries traditional Thai ingredients with Persian spices, massaman curry combines lemongrass, galangal, and kaffir lime with cinnamon, cardamom, and cloves. The effect? A warm and slightly sweet aroma that sets it apart from other Thai dishes. Massaman curry is worth the time it takes to prepare \u2014 splash out for this Thai dish at a fancy restaurant.<\/p>\n Taste it for yourself on: Classic Thailand – West Coast<\/a><\/strong><\/p>\n Tod mun pla<\/em>, or Thai fish cakes, are just as delicious served with a cold Chang beer on shaded side streets as they are in a sophisticated restaurant overlooking a city skyline. Chopped green beans, kaffir lime leaves, and fresh coriander are combined with white fish (typically cod or tilapia) and red curry paste. Satisfyingly crispy, tod mun pla<\/em> is the flavour equivalent of biting into a rainbow, thanks to its zesty, spicy, tangy, and sweet appeal. If you’re an avid cook, tod mun pla<\/em> is one of the easiest Thai recipes to recreate at home.<\/p>\n Taste it for yourself on: Best of Cambodia & Northern Thailand<\/a><\/strong><\/p>\n Quick, simple, and perfect for a snack, kai jeow<\/em> (Thai omelette) is most commonly eaten as a breakfast dish. One of the quickest-to-make Thai dishes, it’s cooked in sizzling oil \u2014 the secret weapon when it comes to perfecting the crispy-to-fluffy ratio. The deliciousness of kai jeow<\/em> lies in its simplicity. It starts with beaten eggs seasoned with fish sauce and sometimes a dash of soy sauce. The best kai jeow<\/em> is golden and fluffy, served on jasmine rice with a drizzle of spicy sriracha sauce.<\/p>\n Taste it for yourself on: Northern Thailand Adventure<\/a><\/strong><\/p>\n Chicken soup is a global classic, but the Thai version ranks towards the top. Tom kha gai<\/em> blends the creaminess of coconut milk with the tangy zest of lime and the fragrant heat of fresh herbs and spices. This distinctive soup is a favourite comfort food in Thailand thanks to its balance of sweet, sour, salty, and spicy flavours. Often considered healing, tom kha gai<\/em> is infused with classic ingredients, such as lemongrass, galangal, and kaffir lime leaves. If you’re feeling unwell on your trip in Thailand, order a steaming bowl of tom kha gai<\/em> to feel better about the absolute tragedy of missing a day of island hopping.<\/p>\n Taste it for yourself on: Thailand, Laos & Vietnam Adventure<\/a><\/strong><\/p>\n Thought chicken and rice was a boring combo? Think again. Khao man gai<\/em>, Thailand\u2019s take on the dish, is an adaptation of Hainanese chicken rice from China. The heart of khao man gai<\/em> is its poached chicken, cooked until tender in a fragrant broth made from garlic, ginger, and pandan leaves. The rice, known as man gai<\/em>, is equally important, cooked in the same chicken broth and infused with garlic and ginger. What makes this variation a little different is its accompanying dipping sauce: a savoury, tangy blend of fermented soybean paste, ginger, garlic, chillies, vinegar, and soy sauce.<\/p>\n Taste it for yourself on: Thailand and Laos Adventure<\/a><\/strong><\/p>\n One key ingredient makes pad kra pao moo<\/em> stand apart from other minced meat and rice recipes: holy basil. Peppery and bold, pad kra pao moo<\/em> is a quintessential Thai dish known for its spiciness, with a generous handful of fresh chillies. First introduced to Thailand during the reign of King Rama VII when Chinese immigrants carried the spice to be sold in Thailand’s local markets, pad kra pao moo<\/em> is a quick and easy dinnertime favourite across the country.<\/p>\n Taste it for yourself on: Journeys: Explore Northern Thailand<\/a><\/strong><\/p>\n Heading to Thailand between April to June? You’re in luck: that’s mango season, one of the best times to visit Thailand<\/a> and the perfect time to enjoy khao niao mamuang<\/em>. Otherwise known as mango sticky rice, khao niao mamuang<\/em> gained widespread popularity in Thailand during the 20th century, although sticky rice dishes have been a staple in Thai cuisine for centuries, especially in the northern and northeastern regions. Khao niao mamuang<\/em> is a too-good-to-waste coconut milk sauce that’s sweetened and sometimes lightly salted before being combined with mango. There\u2019s no judgment in ordering a second portion.<\/p>\n Taste it for yourself on: Journeys: Discover Southeast Asia<\/a><\/strong><\/p>\nPad thai<\/h2>\n
Panang curry<\/h2>\n
Gaeng daeng<\/h2>\n
Pad see ew<\/h2>\n
Khao pad<\/h2>\n
Khao soi<\/h2>\n
Massaman curry<\/h2>\n
Tod mun pla<\/h2>\n
Kai jeow<\/h2>\n
Tom kha gai<\/h2>\n
Khao man gai<\/h2>\n
Pad kra pao moo<\/h2>\n
Khao niao mamuang<\/h2>\n
Tom yum goong<\/h2>\n