10 Delicious Thai Dishes to Try

Khao Soi ข้าวซอย

A signature noodle dish of northern Thailand, khao soi combines a coconut curry broth with soft egg noodles and a crunchy topping of deep-fried noodles.

Chicken is a classic choice, though some shops serve beef. Add lime, sliced shallots, and pickled mustard greens to adjust the flavor.

If you love curry or ramen, this is a bowl worth seeking out.

Pad Kra Pao (Holy Basil Stir-Fry) ผัดกะเพรา

This everyday Thai favorite features pork, chicken, or another protein stir-fried with holy basil, garlic, and chilies. Its fragrant, spicy flavor pairs beautifully with rice.

Many people add a fried egg (khai dao). With pork, the dish is called pad kra pao moo; with chicken, pad kra pao gai.

If you prefer less heat, ask for mai phet (“not spicy”), though the result varies by kitchen.

Kuai Tiao (Thai Noodle Soup) ก๋วยเตี๋ยว

Found across Thailand, kuai tiao is served at street stalls and neighborhood eateries. You may be able to choose sen lek (medium-width rice noodles), sen yai (wide rice noodles), or sen mee (thin rice vermicelli).

Broths range from light and clear to richly seasoned. Toppings can include pork, beef, and fish balls; a dry, broth-free version is called haeng.

Sukhothai has its own distinctive version, kuai tiao Sukhothai, often featuring long beans, peanuts, dried shrimp, and a balance of sweet and sour flavors. The photo here was taken in Buriram, northeastern Thailand.

写真はタイ東北部ブリーラムで実際に撮影したものです。

Som Tam (Green Papaya Salad) ส้มตำ

Made with shredded unripe papaya, som tam is prized for its crisp texture and lively blend of lime, fish sauce, and chili.

Som tam Thai is a popular variation with a sweet-tart profile. Heat levels differ widely, so ask before ordering if you are sensitive to spice.

Pair it with sticky rice (khao niao) and gai yang for a classic combination.

Gai Yang (Grilled Chicken) ไก่ย่าง

Gai yang is Thai-style grilled chicken, often marinated with garlic, fish sauce, and spices. Charcoal grilling adds an especially tempting smoky aroma.

Seasoning and cooking styles vary by vendor. Dipping sauces, or nam chim, can be sweet, spicy, or pleasantly sour.

Try it with som tam and sticky rice. Many versions of the chicken itself are mild. This photo was taken in Buriram.

写真はタイ東北部ブリーラムで実際に撮影したものです。

Khao Man Gai (Chicken Rice) ข้าวมันไก่

This comforting dish pairs tender chicken with rice cooked in chicken stock and aromatics. Its simplicity puts the focus on the texture of the meat and the fragrance of the rice.

A ginger-and-chili dipping sauce adds character. Each restaurant has its own balance of sweetness, heat, and seasoning.

It can be a good choice for people who prefer milder food; add the sauce gradually to suit your taste.

Pad Thai ผัดไทย

One of Thailand’s best-known noodle dishes, pad Thai stir-fries rice noodles with ingredients such as egg, tofu, and bean sprouts. Tamarind, sugar, and fish sauce create its distinctive sweet-sour-savory balance.

Shrimp is a popular addition, and crushed peanuts and lime are commonly served alongside.

Its approachable flavor makes it a great introduction to Thai food. Try adjusting the taste with the condiments on the table.

Larb (Herb and Meat Salad) ลาบ

Larb is a fragrant dish of minced meat or other protein seasoned with lime, fish sauce, chilies, and fresh herbs. It is especially associated with Thailand’s northeastern Isan region.

Toasted ground sticky rice, called khao khua, adds a nutty aroma and distinctive texture. Mint and other herbs contribute freshness.

Enjoy it with sticky rice and raw vegetables. Spice levels vary from place to place.

Tom Kha Gai (Coconut Chicken Soup) ต้มข่าไก่

Tom kha gai is a creamy chicken soup made with coconut milk and aromatic ingredients such as galangal (kha), lemongrass, and makrut lime leaves.

The richness of coconut milk is balanced by a refreshing touch of lime. Mushrooms are another common ingredient.

Despite its gentle appearance, the soup may contain chilies. It is a wonderful choice for fans of fragrant herbs.

Pu Pad Pong Karee (Crab Curry Stir-Fry) ปูผัดผงกะหรี่

This dish stir-fries crab with curry powder and eggs, combining sweet crab flavor, soft egg, and warm spices.

Some kitchens add milk or evaporated milk for extra richness. The velvety sauce is excellent with steamed rice.

Some versions use shell-on crab, while others use picked crab meat (nuea pu). The accompanying photo shows a soft-shell crab variation.