Cheap and tasty, classic thai food.
Classic Thai Food
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จิ๊นส้มหมก jín sôm mòk
Chin som is the northern Thai version of the pickled pork sausage called naem.
น้ำพริกกะปิ nám prík gà-bpì
A pungent dip made mainly from shrimp paste and chillies. It is eaten with fresh vegetables and/or fried pla thu.
ข้าวต้มมัดไส้กล้วย kâao dtôm mát sâi glûay
The dish is made by wrapping sweet banana and sticky rice inside a banana leaf and then steaming it. The banana takes on a pink colour after steaming.
ไส้กรอกอีสาน sâi gròk ee săan
Grilled, fermented pork and sticky rice sausage, originally from the Isan region of Thailand. It can be shaped like a sausage, or as round balls. It is also often eaten as a snack at festivals and fairs, and served together with sliced ginger, bird's eye chillies and raw cabbage.
ไข่เยี่ยวม้าผัดกระเพรากรอบ kài yîeow máa pàtgràpraogròp
This beautiful and tasty dish can be eaten even on the street.
บะหมี่หมูแดง bà-mèe mŏo daeng
Originally a Chinese dish, it is now common in Thailand. Often served with chillies in vinegar, and dried chilli flakes. The version shown in the photo also contains kiao kung (Thai: เกี๊ยวกุ้ง; prawn wontons).
ปลาผัดคื่นฉ่าย bplaa pàt kêun-chaai
Fish tastes nicer with celery flavor.
ยำวุ้นเส้นทะเล yam wún sên tá-lay
A spicy salad with glass noodles, minced chicken or pork and often either mixed seafood, squid or prawns. Cloud ear fungus also often features in this dish.
หอยลายผัดพริกเผา hŏi laai pàt prík păo
Thai dish of stir-fried clams fried with roasted chili paste and sweet basil.
ข้าวเม่าทอด kâao mâo tôt
Dessert using glutinous rice and a banana. It is really tasty while it's warm.
ปลากระพงนึ่งมะนาว bplaa gràpong nêung má-naao
Steamed fish which is drenched in a spicy garlic, chilli, chicken stock and lime juice dressing.
ต้มจืด dtôm jèut
A light vegetable, chicken or pork broth with vegetables and celery, to which minced pork, soft tofu, seaweed, glass noodles and mushroom can be added. This soup can also be called Kaeng chuet (Thai: แกงจืดวุ้นเส้น).
แกงส้ม gaeng sôm
A hot and sour Thai curry/soup made with tamarind paste and fish (often pla chon ["Snakehead fish"]). Kaeng som cha-om thot (Thai: แกงส้มชะอมทอด) is a version of the dish which features deep-fried cha-om (Acacia leaves) as one of its ingredients.
ก๋วยเตี๋ยวน้ำตก gŭay-dtĭeow nám dtòk
Thai style noodle dish, which has a strong flavor. It contains both pork and beef, as well as dark soy sauce, pickled bean curd and some other spices, and is normally served with meatballs and pig’s liver. The soup also contains nam tok (Thai: น้ำตก), which is cow or pigs blood mixed with salt,... more
ผัดผักบุ้งไฟแดง pàt pàk bûng fai daeng
Morning-glory (a.k.a. water spinach) stir fried with yellow bean sauce, garlic and chillies. It is a very popular vegetable dish in Thailand.
ไข่เจียวหมูสับ kài jieow mŏo sàp
simple dish made from ground pork and beaten eggs.
กุ้งแช่น้ำปลา gûng châe náam bplaa
Thai salad made from fresh raw shrimp soaked in Thai fish sauce and served with chunks of gourd, cloves of garlic, chilies, and spicy sauce.
ไก่ห่อใบเตย gàihòrbaitoie
Pieces of marinated chicken are wrapped in fragrant pandan leaves and then deep fried.
แคบหฺมู kâep mú
Deep fried crispy pork rinds, often eaten with nam phrik num and other northern Thai dips.
ขนมตะโก้ kà-nŏm dtà-gôh
Jasmine scented coconut pudding set in cups of fragrant pandan leaf.
ข้าวขาหมู kâao kăa mŏo
Steamed rice is served with sliced pig's trotters which has been simmered in soy sauce and five spice powder. It is always served with a sweet spicy dipping sauce, fresh bird's eye chillies and cloves of garlic on the side. Boiled egg and a clear broth on the side are optional.
เกาเหลาเลือดหมู gao lăo lêuat mŏo
Thai-Chinese noodle soup but without any noodles.
ราดหน้า râat nâa
It is made with stir-fried wide rice noodles, a form of meat such as chicken, beef, pork, seafood or tofu, and/or garlic, straw mushrooms and kai-lan. The dish is then covered in a sauce made of stock and tapioca starch or cornstarch. It is seasoned with sweet soy sauce, fish sauce, sugar and... more
ไก่ผัดเม็ดมะม่วง gài pàt mét má-mûang
simple Chinese-American dish
หอยนางรมทรงเครื่อง hŏi naang rom song krêuang
Fresh raw oysters are served with dipping sauces.
ห่อหมกปลา hòr mòk bplaa
A Thai curry "pâté" or "soufflé" of fish, spices, coconut milk and egg, steamed in a banana leaf cup and topped with thick coconut cream before serving.
ชานมไข่มุก chaa nom kài múk
It is an East Asian drink of tea containing grains of tapioca and often blended with sweetener and flavourings, shaken to a froth and usually served cold with a straw.
ผัดกะเพรา pàtgàprao
Minced beef, pork, chicken or whole prawns stir fried with Thai holy basil, chillies, garlic and soya sauce.
ผัดคะน้าหมูกรอบ pàtkánáamŏogròp
Khana (gailan or Chinese kale) is stir fried with crispy pork (mu krop), garlic, oyster sauce, soy sauce, pepper and (optionally) sliced chillies.
ข้าวมันไก่ kâao man gài
Hainanese chicken rice is a common dish in Thailand where it is called khao man kai (Thai: ข้าวมันไก่), literally meaning "oiled rice [with] chicken". The chickens used in Thailand for this dish can be free range chickens of local breeds, resulting in a leaner and tastier dish, but increasingly... more
ต้มยำไข่ปลา dtôm yam kài bplaa
Tom-Yam soup with fish roe. Hake, cod or salmon fish roe can be used.
