Top 10 Thai Food Dishes

In no particular order:


10. Kai Med Ma Muang (Chicken with Cashew Nuts)

kai med ma muang or stir fried chicken and cashew nuts is a staple dish enjoyed by many Thais. The combination of stir fried chicken and cashew nuts makes for an interesting texture. People who cannot handle even the slightest bit of hot in their food might like this. In contrast to other dishes in Thai cuisine, this dish is not as spicy. Perhaps, this is the reason why many tourists favuor it.

9. Yam Nua (Spicy Beef Salad)

Yam nua is a popular Thai beef salad that can wither be an appetizer or a delicious main course. Using fairly common ingredients, this Thai recipe is quick and easy with little clean up. Grill good quality beef, thinly sliced, tossed and garnished with Thai-style dressing.

8.Tom Kha Kai (Chicken in Coconut Soup)

Tom kha kai, is a spicy and sour hot soup with coconut milk in Thailand Lao is a dish of chicken simmered in a light coconut broth with a generous amount of galangal.

7. Som Tum (Spicy Green Papaya Salad)

A fiery salad known as one of Thailand’s best known culinary exports (despite rumours that it migrated over from Laos) It is an addictively hot and refreshingly crunchy; intensely savoury and insanely sour – in short, the flavours of south-east Asia on a plate, and the only salad to make it into the (extremely subjective) list of “the world’s 50 most delicious foods”

6.Tom Yum Goong (Spicy Shrimp Soup)

tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs used in the broth. The basic broth is made of stock and fresh ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chili peppers. The most popular Tom yum base is river shrimp.

5.Pad Thai (Thai style Fried Noodles)

Pad Thai is made with soaked dried rice noodles, which are stir-fried with eggs and chopped firm tofu, and is flavoured with tamarind pulp, fish sauce, dried shrimp, garlic or shallots, red chili pepper and palm sugar and served with lime wedges and often chopped roasted peanuts. It may contain other vegetables like bean sprouts, garlic chives, pickled radishes or turnips, and raw banana flowers. It may also contain fresh shrimp, crab, squid, chicken or other animal products.

4.Pad Krapow Moo Saap (Fried Basil and Pork)

Pad Gra Pow is a very simple Thai dish. Thai basil leaves cool the fiery red chilli and add the perfect fresh finish to this dish that’s crammed with crunch and colour

3.Gaeng Keow Wan Kai (Green Chicken Curry)

The name “green” curry derives from the colour of the dish, which comes from green chillies. The “sweet” in the Thai name (wan means “sweet”) refers to the particular colour green itself and not to the taste of the curry. As this is a Thai curry based on coconut milk and fresh green chillies, the colour comes out creamy mild green or, as this colour is called in Thai, “sweet green”. Its ingredients are not exactly fixed. The curry is not necessarily sweeter than other Thai curries but, although the spiciness varies, it tends to be more pungent than the milder red curries.

2.Laab Moo (Spicy Pork Salad)

Laab Moo is a dish originating from the North-East (Issan) region of Thailand. It is popular throughout the country . Traditionally it’s eaten with sticky rice and other Issan favorite dishes. Larb is most commonly made with chicken, beef, duck, fish, pork or mushrooms, flavoured with fish sauce, lime juice, padaek, roasted ground rice and fresh herbs. The meat can be either raw or cooked; it is minced and mixed with chili, mint and, optionally, assorted vegetables

1. Khao Pad (Fried Rice)

Khao pad is a variety of fried rice typical of central Thai cuisine. This dish differs from Chinese fried rice in that it is prepared with Thai jasmine rice instead of regular long-grain rice. It normally contains meat (chicken, shrimp, and crab are all common), egg, onions, garlic and sometimes tomatoes. The seasonings, which may include soy sauce, sugar, salt, chili sauce, and the ubiquitous nam pla (fish sauce), are stir-fried together with the other ingredients. The dish is then plated and served with accompaniments such as cucumber slices, tomato slices, lime and sprigs of green onion and coriander