How to enjoy food in Thailand

Food list for survive in Thailand

In Thailand, the main tableware used is a fork and spoon—not chopsticks—except when eating noodle dishes.
Thai people usually enjoy rice with a variety of side dishes, which are commonly referred to as “Kap Khao,” meaning “with rice.”

This recommended list introduces some of the most popular dishes among locals that are also exciting for visitors to try.

A key seasoning that accompanies almost every rice-based meal is “Prik Nam Pla.”
This flavorful mix includes fish sauce, chopped fresh chilies, lime juice, and garlic, typically served in a small bowl on the side.
You can add it to your own plate to enhance the taste with more spice and umami. It’s also a clever way to adjust the spiciness to your own taste on your personal plate—especially helpful when sharing dishes with others who have different heat preferences.

 

-Savor

–Spicy.

Pad Ka hao：ผัดกะเพรา

One of top popular everyday dishes among Thais, this stir-fry is loved for its bold flavors—spicy chili, fragrant garlic, and fresh basil leaves. It’s also quick to prepare, often ready in just 10 minutes, making it a go-to Thai-style fast food. This dish is also flexible—multi choices from a variety of proteins such as pork, chicken, crispy pork, duck, seafood, or even vegetarian options like tofu or mushrooms.

 

Som Tum  : ส้มตำ

“Let’s have Som Tum!” When a friend says this, you’ll often see eyes light up with excitement. Som Tum or you may call Green papaya salad, it isn’t just a dish—the whole meal feels like a small, healthy party in both flavor and atmosphere. This vibrant salad is made from fresh green papaya and perfectly balances bold flavors: spicy, sour, sweet, and salty.

 

Larb : ลาบ

Often served alongside a Som Tum set, Larb is a favorite Thai dish made with minced pork, chicken, beef, duck or cat fish. It’s mixed with fresh herbs, shallots, lemongrass, galangal, kaffir lime leaves, chili powder, coriander, and mint — all brought together with the distinctive aroma of roasted rice powder.

 

Green Curry : แกงเขียวหวาน

This dish is well-known among visitors. Thais call it Kaeng Khiao Wan, where Kaeng means curry, Khiao means green, and Wan means sweet. Despite the name, it’s not actually sweet — the name refers to its vibrant green color, which comes from green chili paste.

Sometimes the chili paste may include shrimp or krill paste, so be sure to check the ingredients if you have allergies.

 

Panang: พะแนง

You might know it as Panang Curry — a rich, mildly sweet dish made with red chili paste and plenty of coconut milk, giving it a thick, flavorful curry soup. It’s typically cooked with chicken, but you can also ask for pork or beef instead.

Sometimes the chili paste may include shrimp or krill paste, so be sure to check the ingredients if you have allergies.

 

Choo Chee: ฉุ่ฉี่

Choo Chee Curry is made with red chili paste, but it’s quite different from what many visitors expect when they hear ‘Red Curry.’ If you ask a Thai person about ‘Red Curry dish,’ you might be met with a puzzled look while they try to figure out what you mean. Unlike soupy curries, Choo Chee is stir-fried with red chili paste and a touch of coconut milk, creating a thick, flavorful gravy. It pairs well with a variety of proteins like pork, chicken, or seafood.

Sometimes the chili paste may include shrimp or krill paste, so be sure to check the ingredients if you have allergies.

              

Hor Mok: ห่อหมก

This rich and aromatic dish starts with red chili paste blended with coconut milk mix with herbs, then steamed or grilled to create a smooth, savory “chili pudding.” Commonly made with fish or seafood, it’s a beloved Thai delicacy. You’ll find it served everywhere—from street stalls in eco-friendly banana leaf wraps to upscale restaurants where it’s elegantly presented in coconut shells.

 

Todd Mun: ทอดมัน

This dish shares a similar flavor profile with other red chili paste dishes, but it’s fried—giving it a soft, slightly chewy texture and a fragrant, aromatic finish. It can be enjoyed as a main course with rice or served on its own as a savory snack. The mixture combines red chili paste with herbs, shallots, coriander, kaffir lime leaves, lemongrass, ground fish meat, and chopped long beans, then shaped into small patties and fried to golden perfection.

 

Pad Kee Mao :   ผัดขี้เมา

“Drunken Noodles,” known in Thai as Pad Kee Mao, is a popular a la carte dish you’ll often find in Thai restaurants overseas. This stir-fried noodle dish bursts with bold flavors from garlic, kaffir lime leaves, fingerroot, sweet basil, peppercorn, and chili. A perfect choice for adventurous foodies who love a fiery kick!

              

Kuay Teaw Ruea: ก๋วยเตี๋ยวเรือ

You might have heard of Boat Noodles, sometimes called “cow blood noodles” for their rich, savory broth made with a splash of cow’s blood for depth of flavor. This bold and budget-friendly dish is a favorite among locals, often found in busy street stalls or small eateries. Priced at just 20–45 Baht per bowl and served in small portions, it’s rare to see anyone stop at just one—you’ll often spot stacks of empty bowls in front of satisfied diners. Don’t worry, though—you can always request it less spicy or without the cow blood if you prefer!

 

Tom Yum:ต้มยำ
You may already know Tom Yum Goong—the famous spicy and sour Thai soup made with shrimp or prawns. But in Thailand, Tom Yum refers to the style of soup itself, not just the version with seafood. Locals also make Tom Yum with pork or chicken, though those versions are less popular than the classic shrimp one.

Another delicious variation is Guay Teow Tom Yum—Tom Yum served with noodles. This creates a whole new flavor experience, combining the bold, tangy broth with the texture and richness of noodle soup. It’s a comforting, flavorful dish that’s especially popular at street food stalls.

 

 

 

 

 

List	Price	Spice Level
Pad Ka hao：ผัดกะเพรา	50+		Spicy level option Vegetarian option Good with fried egg
Som Tum  : ส้มตำ	50+		Spicy level option Vegetarian option
Larb : ลาบ	60+		Spicy level option Few Vegetarian option
Green Curry : แกงเขียวหวาน	60+		Few Spicy levels option Vegetarian option
Panang: พะแนง	60+		Few Spicy levels option Vegetarian option
Choo Chee: ฉุ่ฉี่	60+		Few Spicy levels option Vegetarian option
Hor Mok: ห่อหมก	30+
Todd Mun: ทอดมัน	30+
Pad Kee Mao :   ผัดขี้เมา	50+		Vegetarian option
Kuay Teaw Ruea: ก๋วยเตี๋ยวเรือ	20+
Tom Yum:ต้มยำ	80+		Vegetarian option

 

 

 

Non-spicy

Pad See Ew:ผัดซีอิ้ว
This stir-fried noodle dish is a great choice for those who prefer something non-spicy. It’s made with rice noodles stir-fried with Chinese kale and your choice of meat—usually pork, chicken, or beef. The key flavor comes from dark soy sauce, which gives the dish its signature savory taste and slightly caramelized color. That’s where the name “See Ew” (which means soy sauce in Thai) comes from.

 

Larb Tod:ลาบทอด            

Larb is a traditional Thai meat salad made with minced meat, herbs, lime juice, and chilies. But Larb Tod takes a twist on the classic—it’s seasoned like the original but formed into bite-sized balls or patties and deep-fried until crispy. The result is a crunchy, flavorful snack that’s milder and more approachable for those who can’t handle too much spice. A perfect choice for curious foodies looking to try something uniquely Thai but not too fiery.

 

Khao Soi:ข้าวซอย

Recently voted one of the best noodle curry dishes by TasteAtlas, Khao Soi is a Northern Thai specialty that has won hearts far beyond its regional roots.

This rich, flavorful dish features egg noodles in a fragrant curry broth made from chili paste and creamy coconut milk. It’s typically served with tender chicken drumsticks, though beef or other meats can also be used.

 

Pad Pak Boong:ผัดผักบุ้ง (V)

Stir-fried morning glory may seem like a simple vegetarian dish, but its flavor often surprises people. It’s quickly cooked with garlic, soy sauce, and Chinese fermented bean paste. For a fully vegetarian version, just ask for it without fish sauce.

 

Ka Lum Plee Todd Nam Pla:กะหล่ำปลีทอดน้ำปลา

Another simple yet delicious vegetable dish is stir-fried cabbage. Cooked with just garlic and a splash of fish sauce, it’s surprisingly popular for its rich flavor. For a vegetarian or vegan option, you can ask to replace the fish sauce with soy sauce

 

Kuay teaw Kauw Gai:ก๋วยเตี๋ยวคั่วไก่

This dish is a great choice for noodle lovers. It has a mild flavor but comes packed with a variety of ingredients—wide rice noodles, tender chicken, marinated squid, and egg. At some restaurants, the noodles are cooked to a perfect crisp, giving the dish a unique texture that sets it apart

 

 

 

 

–Sweets & Snacks

Khao Niew Mamuang:ข้าวเหนียวมะม่วง
Globally known as Mango Sticky Rice, this beloved Thai dessert features sweet ripe mango paired with rich, coconut-infused sticky rice.

“Khao Niew” refers to steamed sticky rice, which is also a staple carbohydrate in northern and northeastern Thai meals. For the dessert version, the rice is gently cooked a second time with coconut milk, sugar, and a pinch of salt—creating a creamy, sweet-salty flavor that perfectly complements the fruit.

While mango is the most famous pairing, sticky rice can also be served with durian, egg custard, or even topped with dried shrimp powder in more traditional or regional versions.

 

Bha Bin:บ้าบิ่น
Often called a Coconut Pancake, Bha Bin is a traditional Thai snack made from sticky rice flour mixed with shredded coconut meat, then grilled on a hot pan.

The result is a slightly sweet, soft, and chewy treat with a delightful coconut aroma and texture. It’s simple, comforting, and often enjoyed as a quick snack or dessert by locals. If you love coconut, this one’s a must-try!

 

Kha Nom Krok:ขนมครก

This is a bite-sized coconut milk pudding, soft and creamy with a lightly crispy edge. It’s cooked in a special indented pan that gives it its signature round shape. Made simply with coconut milk and rice flour, it’s often topped with a variety of ingredients like spring onions, sweet corn, taro, or sweet potato.

 

Kha Nom Beung:ขนมเบื้อง

This sweet is looked like Taco but topping is sweet egg yokes noodle , or savor shredded coconut mix dried shrimp power. You can find fresh cooking with vender skill making crispy shell , quickly spared liquid dough thin .

 

Kha Nom Tom:ขนมต้ม

This round, steamed snack features a soft, chewy shell made from sticky rice dough and a sweet coconut-yam filling at its center. Once cooked, it’s coated in freshly grated coconut, giving it a rich, creamy flavor with a natural sweetness in every bite.

 

Kha Nom Tane:ขนมตาล

Often called palm sugar cake, this steamed dessert gets its beautiful golden-yellow color from a mix of flour and rich palm sugar. Light, slightly sweet, and naturally colored, it’s a unique and wholesome treat.

 

Roti:โรตี

The Roti may be globally known as a savory food, but it often surprises Thai visitors with its sweet twist. The fried dough—Roti—is typically topped with condensed milk and a sprinkle of sugar. Despite being a simple dough base, you can customize it by adding egg, banana, or other ingredients, depending on what each vendor offers.

                             

Roti Sai Mai:โรตีสายไหม

This variation of fried dough Roti is twisted into a thinner, paper-like form. It’s served with colorful cotton candy in a fun, DIY-style set. Just place the cotton candy on the delicate roti sheet, roll it up, and enjoy the playful mix of textures and sweetness.