Welcome to the exciting flavors of Thai food! For many people, Thai cuisine means enjoying popular dishes like creamy curries and tangy Pad Thai that we often find back home. But there's so much more to discover when you venture beyond these well-known favorites. In Thailand, there's a whole world of authentic dishes waiting to be tasted, dishes that most travelers don’t often try because they stick to the familiar. 

In this guide, we're going to explore the real heart of Thai cooking. You’ll learn about dishes that have been part of Thai culture for generations. Think about the zing you get from fresh herbs in a spicy salad, the comforting feeling of sipping coconut laced broth from a noodle soup, or biting into a tasty sausage that brings to life a festive spirit from the north of Thailand. 

We're going to take you through markets bustling with life, where you can snack on food made right in front of you, and into the homes where families have been making their favorite recipes the same way for years. 

Prepare to explore 31 Thai foods that will show you what Thai cuisine is all about, making your next trip to Thailand a journey full of new tastes and experiences. 

FOOD OF THAILAND: MAIN DISHES YOU MUST TRY

Jumping into Thai cuisine brings you to a playful standoff between the sunny South and the cozy North. Southern Thai dishes, decided fans of the ocean's bounty, scoop up coconut milk and sprinkle in a generous helping of chilies to create meals that dance on the tongue like a lively festival in Phuket. Meanwhile, in the North, the approach is more like a quiet conversation with nature, with a preference for the gentle flavors of local herbs and a milder spice level that wraps around you like an old friend's embrace. This delightful contrast goes beyond mere taste preferences—it tells stories of distinct regions, painting their culinary landscapes with the unique colors of their respective natural and cultural backgrounds. 

Although Thai food is famous for its spice, there's a dish for every palate, and locals are always willing to adjust the heat, ensuring everyone can savor their meals to the fullest. 

MASSAMAN CURRY - แกงมัสมั่น - GAENG MASSAMAN (GANG-MASS-A-MAAN) 

Thai curries typically feature that wonderful combination of curry paste and rich coconut milk. Add herbs and spices such as chili, lime, galangal, lemongrass, ground shallots, and garlic, and you have intriguing, complex curries that always deliver, served with your choice of meat and vegetables, ladled over steamed jasmine rice.  

Most visitors are familiar with the three ‘color’ curries: 

• Green curry (gaeng khiao wan) is considered one of the spiciest curries and is made with green chili peppers, lemongrass, kaffir lime leaves, and basil. It is usually served with chicken or seafood and is known for its bright green color and fragrant aroma. 
• Red curry (gaeng phet) is made with red chili peppers, lemongrass, kaffir lime leaves, and basil. It is considered milder than green curry and has a sweeter and slightly smoky flavor. It is usually served with chicken, beef or pork. 
• Yellow curry (gaeng kari) is made with yellow curry paste, coconut milk, and turmeric. It is considered milder than green and red curry and is known for its rich and creamy texture. It is usually served with chicken, beef or seafood. 

However, my personal favorite is the Massaman Curry (gaeng massaman), which is made with a blend of cinnamon, cardamom, star anise, cumin, and nutmeg, and of course shallots, garlic, and various dried chili peppers. The paste base is mixed with coconut milk, peanuts, and potatoes to create a rich and creamy sauce. 

Milder than the other curries, its nutty, rich flavor characterizes the dish, along with the typical addition of potatoes. For this reason, it's an especially hearty curry that is wonderfully comforting.  

PAD THAI - ผัดไทย - PHAT THAI (PHAD-THAI) 

Thailand’s signature street food dish, featuring a unique blend of flavors and textures that have made it famous worldwide. This stir-fried noodle dish combines rice noodles with a tangy tamarind-based sauce, complemented by a mix of fish sauce, sugar, lime juice, and ground peanuts. Toppings typically include eggs, tofu, bean sprouts, and your choice of shrimp or chicken, garnished with fresh lime wedges and crushed peanuts. 

It's the balance of sweet, sour, salty, and umami flavors, combined with the crunch of peanuts and the freshness of lime and bean sprouts, that make Pad Thai a beloved dish. 

CRAB CURRY WITH WILD BETEL LEAVES - แกงปูใบชะพลู - GAENG POO BAI CHA PLOO (GANG-POO BAI CHA-PLOO)  

Crab Curry with Wild Betel Leaves is a distinguished and aromatic dish from Thai culinary traditions, marrying the succulence of crab with the spicy, herbal essence of wild betel leaves. This curry is a celebration of the sea and the forest, showcasing the delicate flavors of the crab that are enhanced by the spicy, slightly bitter notes of the betel leaves. 

The curry base is rich and complex, involving a blend of turmeric, galangal, lemongrass, garlic, shallots, and dried chili peppers, among other ingredients. This is blended with coconut milk to create a creamy, spicy sauce that perfectly complements the sweetness of the crabmeat. The addition of wild betel leaves introduces a unique, peppery flavor that sets this dish apart from other Thai curries. 

Often served as a centerpiece in a Thai feast, Crab Curry with Wild Betel Leaves is typically accompanied by steamed rice or rice noodles, allowing the rich flavors of the curry to take center stage. It's a dish that requires careful preparation and respect for the ingredients to ensure that the flavors of the crab and the betel leaves shine through. 

TOM YUM KUNG/GOONG - ต้มยำกุ้ง (TOM-YUM-GOONG) 

In Thailand, soups are often served with main meals or as a meal on their own, instead of as a starter as is more common in the West. The varieties of Tom Yum soup in Thailand have a signature broth that is made by simmering lemongrass, kaffir lime leaves, galangal, and chili peppers in water or stock. The broth is then flavored with fish sauce, palm sugar, and lime juice to balance the salty, sweet, and sour flavors. 

In this ‘kung’ variety, most popular among tourists, shrimp is the main addition (“kung” means shrimp in Thai.) Chefs add the prawns or shrimp while the broth is boiling, cooking them until they turn pink and tender, and imparting all their rich flavor.  

The Tom Yum Kung is then garnished with mushrooms, cilantro, and chopped scallions, which add a nice earthy and fresh flavor to the soup and served up steaming hot. Perhaps unsurprisingly, the dish's heat, intense flavors, and powerful aroma make it a great choice if you’re feeling like a pick-me-up. 

ROASTED DUCK AND RICE - ข้าวหน้าเป็ด - KHAO NA PHET (KHAO-NA-PHET) 

Khao Na Phet is a beloved Thai dish that combines roasted duck with steamed rice. The duck is seasoned and roasted to achieve crispy skin and tender, flavorful meat. It is served atop soft, aromatic rice, making the duck the focal point of the dish. 

Accompanied by a savory sauce enriched with elements like soy and garlic, this dish balances the rich duck with a flavorful contrast. Cucumber slices or light pickles often accompany the meal, providing a refreshing counterpoint to the richness. 

THAI STYLE OMELETTE - ไข่เจียวหมูสับ - KAI JIEW MOO SAAP (KAI JIEW-MOO-SAAP) 

A delightful and comforting Thai-style omelet that's both easy to make and delicious to eat. This dish features whisked eggs quickly fried with minced pork, resulting in a fluffy, savory meal that's slightly crispy on the edges and tender in the middle. 

Simple seasonings such as fish sauce and soy sauce give the omelet a depth of flavor, and small amounts of green onions or coriander may be added for freshness. This dish is typically served over a plate of steaming jasmine rice, making it a satisfying and complete meal that's enjoyed any time of day. 

GRILLED PORK SKEWERS - ข้าวเหนียวหมูย่าง - KHAW NIEW MOO YANG (KHAO-NIEW-MOO-YANG) 

Khao Niew Moo Yang is a popular Thai street food that encompasses juicy grilled pork skewers served with sticky rice. The pork is marinated in a blend of flavorful ingredients such as lemongrass, garlic, coriander, and soy sauce, giving it a distinctive taste that's savory with a hint of sweetness. 

PORK SALAD - น้ำตกหมู - NAM TOK MOO (NAM-TOK-MOO) 

Nam Tok Moo is a vibrant Thai pork salad known for its rich flavors and aromatic herbs. This dish is made with grilled pork that's thinly sliced and mixed with a dressing of lime juice, fish sauce, chili flakes, and a bit of sugar to balance the flavors. 

The salad is further enhanced with shallots, mint leaves, green onions, and roasted rice powder, giving it a distinctive crunch and nuttiness. 

SPICY MANGO SALAD - ส้มตำ (SOM-TUM) 

If you spend time in Southeast Asia, you’ll notice a pleasant blending of culinary influences across national boundaries. Many of the dishes on this list feature in Laotian, Burmese, and Cambodian cuisines, with slightly contrasting regional variations. Som Tam is one of those dishes that’s ubiquitous in this part of the world and a staple dish at mealtimes, usually to be shared with other dishes.  

Som Tam is a green papaya salad that packs a punch with its bold, contrasting flavors. With shredded unripe papaya as its base, the fruit is then mixed with tomatoes, garlic, fish sauce, lime juice, sugar, peanuts and chili peppers. The result is a refreshing, tangy salad that really hits the spot! 

The unripe papaya provides crunch, the chilies offer spice, the tomatoes and lime deliver the fresh zing, the sugar adds sweetness, and the fish sauce offsets it all with its savory, salty twang!  

Head to any Thai restaurant, and they’ll be able to serve you up Som Tam, freshly made with the ingredients ground and combined in a motor and pestle, often right in front of you. Local Thais can often be enthusiastic with the chilies, at least for Western tastes. So, if you’re spice-averse, request they reduce or even remove the chili.  

To say "not too spicy" in Thai, you can say "mai phet mak" (ไม่เผ็ดมาก). The word "mai" (ไม่) means "not", "phet" (เผ็ด) means "spicy", and "mak" (มาก) means "a lot". Together, "mai phet mak" (ไม่เผ็ดมาก) means "not spicy a lot" which equals "not too spicy". 

THAI-STYLE STIR FRY (also spelled PAD KRAPOW) - ผัดกะเพรา - PAD GA PRAO (PAD-GA-PRAO) 

Pad Ga Prao, commonly known as Thai Basil Stir-Fry, is a classic Thai dish featuring stir-fried meat and holy basil. The dish is highly aromatic and is typically made with minced pork, chicken, or beef, though seafood can also be used. 

The meat is stir-fried in a hot wok with garlic, chilies, and a sauce that generally includes fish sauce, soy sauce, and a bit of sugar. The key ingredient is holy basil, known in Thai as "krapow," which gives the dish its distinctive flavor and name. 

Pad Ga Prao is usually served on a bed of steamed rice, often topped with a fried egg with a runny yolk that adds a creamy texture to the dish. This meal is loved for its perfect balance of spicy, savory, and slightly sweet flavors, making it a staple in Thai cuisine and a go-to comfort food for many. 

PAD SEE EW (sometimes spelled Phat Si-io) - ผัดซีอิ๊ว - PAD SEE EW (PAD-SEE-EW) 

Pad See Ew is a popular Thai stir-fried noodle dish known for its savory-sweet flavor profile. This dish consists of wide rice noodles stir-fried with a protein (typically chicken, pork, or tofu), Chinese broccoli (Gai Lan), garlic, and eggs. 

The noodles are characterized by their delightful chewiness and are stir-fried in a sauce made primarily from dark soy sauce, which gives the dish its signature dark color, as well as light soy sauce, sugar, and sometimes a touch of oyster sauce for added depth of flavor. 

Due to the high heat required for stir-frying, the noodles often get slightly charred, adding a subtle smoky taste to the dish. Pad See Ew is a favorite for its comfort food appeal—it's hearty, tasty, and satisfying, providing a mix of textures and flavors that make it a well-loved choice in Thai cuisine. 

KHAO SOI - ข้าวซอย (COW-SOY) 

Visitors to the northern city of Chiang Mai always sing the praises of this delightful curry noodle soup. The base of the soup features two ingredients integral to Thai cuisine - coconut milk and curry paste. The curry paste for khao soi uses chili, ginger, lemongrass, turmeric, and other spices. The final addition to the flavorful, spicy coconut mixture is beef or chicken broth, adding an extra layer of decadent deliciousness. 

You'll find soft egg noodles hidden within the thick, creamy soup, and crispy noodles resting on top, providing an extra layer of textural interest and a pleasing crunch. Usually, Khao Soi is served with either chicken or beef, both of which should be nice and tender, having been stewed in the broth during the cooking process. Pork is a less common option due to the dish’s Muslim origins.  

What provides Khao Soi with the extra wow factor are the garnishes available. Usually, in Thai restaurants or at street vendors, you’ll have liberal use of shallots, pickled greens, peanuts, limes, and chili flakes at your disposal. This choice lets you add the extra zing, spice, or crunch to your desired taste.  

Pedal and feast your way through Chiang Mai on our eBike tour, a thrilling ride to discover Northern Thailand's culinary treasures! 

FOOD IN THAILAND: TRADITIONAL THAI SWEETS AND DESSERTS  

Thai dessert culture showcases a diverse array of flavors and textures, mixing sweet, salty, and sometimes savory elements. These desserts frequently incorporate coconut milk, sticky rice, and tropical fruits such as mango and durian, sweetened with palm sugar. 

Enjoying these sweet treats is a must-do for any meal, showcasing Thailand’s love for sweet endings and their knack for creating harmony on a plate. 
No matter your taste for food or thirst for adventure, update your travel bucket list with these 5 best foodie vacation bike tour packages. 

MANGO STICKY RICE - ข้าวเหนียวมะม่วง - KHAO NIAO MAMUANG (COW-NEOW-MA-MWUNG) 

No list of tantalizing Thai dishes would be complete without including a mango-based dessert. During the height of mango season in April/May, villages all over Thailand drown in mangoes as the sweet fruit literally falls off the trees, making them abundant, cheap, and readily available to include in all sorts of dishes.  

Mango sticky rice is a simple yet delicious dessert, popular among visiting tourists but also popular among Thais, who often serve the dessert during special occasions such as weddings and religious festivals. 

The sticky rice is cooked with the coconut milk and sugar mixture until it becomes sticky and sweet, and a generous portion of sweet and juicy mango is added on top of the sticky rice while still warm. The cold refreshing mangoes mixed with the warm, rich sweetness of the coconut-infused rice is a delightful combination. 

You’ll often get toasted sesame seeds or shredded coconut to garnish the dessert, providing that pleasing crunch that’s emblematic of many Thai dishes.  

BLACK STICKY RICE WITH COCONUT CREAM - ข้าวเหนียวดำกับหัวกะทิ - KHAO NIEW DAM GUB HUA KATI (KHAO-NIEW-DUM-GUB-HUA-KATI) 

A beloved Thai dessert featuring sweet and nutty black sticky rice topped with a rich and creamy coconut sauce. This dish strikes a harmonious balance between the slightly chewy texture of the rice and the smooth, luxurious coconut cream. Often garnished with slices of fresh mango or a sprinkle of sesame seeds, it's a visually appealing treat that combines sweet, salty, and creamy flavors in every bite. Ideal for ending any meal on a high note, this dessert encapsulates the complexity and richness of Thai cuisine in a simple yet sophisticated dish. 

THAI COCONUT RICE PANCAKES - ขนมครก - KHANOM KROK (KHA-NOM-KROK) 

A delightful snack often found in street markets around Thailand. These small, bite-sized pancakes are made from a mixture of rice flour, coconut milk, and sugar, resulting in a dessert that's crispy on the outside and soft and creamy on the inside. Often served with toppings like corn, green onions, or even pieces of pumpkin, these pancakes are a versatile treat that perfectly encapsulates the balance of flavors Thai cuisine is famous for. 

BANANA IN COCONUT MILK - กล้วยบวชชี - KLUAY BUA CHI (KLUAY-BUA-CHEE) 

It's comfort in a bowl, Thai-style! Kluay Bua Chi in Thai, is a simple and comforting dessert that combines the natural sweetness of bananas with the creamy texture of coconut milk. This dessert is typically made by simmering ripe bananas in a sweetened coconut milk sauce, often flavored with a pinch of salt and occasionally cardamom or vanilla for extra depth.  

THAI COCONUT ICE CREAM - ไอศครีมกะทิ - I-TIM KATI (I-TIM-KA-TEE) 

Made from rich coconut milk, this creamy delight is often jazzed up with bits of young coconut, sticky rice, or even sweet corn. Expect a soft, melt-in-your-mouth texture with an irresistibly playful coconutty punch. It's like a holiday in a scoop, making every day feel like sunshine! 

THAI JELLY - วุ้นไทย - WUN THAI (WOON-THAI) 

Made from coconut milk, fruit juices, or tea, these jellies come in a rainbow of colors and flavors, often with bits of fruit or coconut tucked inside. Each bite is a playful pop of sweet, sometimes slightly herbal taste, making it not just a treat for the palate but a feast for the eyes too.  

THAI SWEET EGGS - ไข่หวาน - KAI WAN (KAI-WAN) 

Eggs aren't just for breakfast anymore! In this sweet spin, eggs are transformed into a sugary sensation. Simmered or poached in a syrup infused with hints of cinnamon or vanilla, these eggs take on a glossy, caramel-like coating that's utterly irresistible. Each bite is a soft, sweet surprise, perfectly balancing the richness of eggs with the comforting sweetness of syrup. It's a playful twist on the familiar, turning eggs into a treat that'll sweeten up any moment! 

FOOD IN THAILAND: TRADITIONAL THAI DRINKS AND BEVERAGES 

Discover the refreshing world of traditional Thai drinks and beverages, a perfect complement to the country's rich and spicy dishes. 

Cycle from Bangkok to Phuket, experiencing the local lifestyle, and when the day's adventure nears its end, relax on a secluded beach with a refreshing Thai drink in hand—the perfect toast to an unforgettable journey. 

THAI ICED TEA - ชาเย็น - CHA YEN (CHA-YEN) 

A sweet and creamy Thai iced tea, a blend of black tea, sugar, and milk, served over ice. It's a refreshing and caffeine-laden treat, perfect for cooling down and enjoying a touch of Thai sweetness. 

THAI BEER - เบียร์ไทย - BIA THAI (BIA-THAI) 

Do we need to say more?  

THAI ICED COFFEE - โอเลี้ยง - OLIANG (O-LIANG) 

Thai Iced Coffee mixes strong coffee with sweetened milk, creating a cool, sugary, and rejuvenating drink. It's poured over ice, making it a perfect pick-me-up for hot days. 

BUTTERFLY PEA DRINK - น้ำดอกอัญชัน - NAM DOK ANCHAN (NAM-DOK-ANCHAN) 

A color-changing drink that merges the floral taste of butterfly pea flowers with the tang of lime. It's visually stunning and offers a refreshing flavor with health benefits. 

THAI RICE WINE - สาโท - SA THO (SA-THO) 

Lao Khao is a traditional Thai rice wine, known for its strong flavor. It's a clear spirit distilled from glutinous rice, reflecting Thailand's rural life and its communal and celebratory traditions. 

BASIL SEED DRINK - น้ำมังลัก - NAM MANGLAK (NAM-MANGLAK) 

Refreshing and fun, it combines sweet basil seeds with a hint of sweetness, a perfect thirst quencher with a jelly-like texture. 

SUGARCANE JUICE - น้ำอ้อย - NAM OY (NAM-OY) 

Sweet and natural, it's freshly pressed sugarcane juice, a popular and refreshing street drink with a grassy undertone. It's like drinking liquid sunshine. A gulp of refreshment straight from the stalk, proving nature does sweet best. 

FOOD IN THAILAND: THAI FRUITS 

DURIAN – ทุเรียน - TURIAN (TOO-RIAN) 

With its spiky armor and infamously pungent aroma, durian reigns supreme in the fruit world. Split it open to reveal a rich and creamy flesh, a paradox of flavor beloved by some and feared by others. 

MANGOSTEEN – มังคุด - MANGKUT (MANG-KOOD) 

Mangosteen is a tropical fruit with a thick, purple rind and sweet, tangy white segments inside. It is often referred to as the "queen of fruits" for its rich flavor. 

Discover the best mangosteen on the border between Thailand and Cambodia on our Slow Road to Angkor tour. 

RAMBUTAN – เงาะ - NGOH (NGOR) 

Rambutan is a tropical fruit with a hairy outer shell and juicy, sweet flesh inside, similar in taste and texture to a lychee.  

RIDING THROUGH THE FLAVORS OF THAILAND 

In the heart of every culture beats its cuisine, and there's simply no deeper dive into the essence of Thailand than cycling its stunning landscapes, connecting with its warm people, and savoring the incredible variety of its food. 

If you're anything like us, and your travel itinerary is essentially a food tour on wheels, then our specially curated bike tours in Thailand is your tickets to the ultimate Thai adventure.