111 Popular Thai Dishes
Thailand is not a very big nor a very rich country, but it is unique and unaffected by colonial influence. The country is quite fortunate with abundance of agriculture produce vegetables, fruits, herbs and spices. Thai cuisine has undergone numerous changes and adaptations. It nevertheless retains its distinctiveness which makes Thai food highly popular among connoisseurs of fine dining the world over. Thai food is delicious nutritional and easy to cook so it is becoming more and more popular. Thais do not use knives and forks but use forks and spoons. The fork is held in the left hand to help get the food onto the right-hand-held spoon.
A large dish of rice is always the centerpiece which is surrounded by, a small dish of snack, a small side-dish of Naam Prig or Lohn with dipping sauce and vegetable nearby, a medium-size dish of Yaam (salad), a medium-size of dish of baked/steamed/fried varieties, a proper size bowl of Dtom Jued (soup) as well as Gaeng (curry). The soup is served together with the other dishes where as western custom is to serve the soup before the main course. To fulfill a grand end of a Thai meal, Thai desserts and exotic fruits would be waiting nearby. NOTE : Quick dishes are considered for a single person and convenience sake,
| SNACKS | |
| Khao Taang Nah Tung | Crispy rice cracker with dipping minced pork and shrimp sauce |
| Mieng Lao | Crispy rice cracker a savory filling |
| Miang Kum | Leaf-wrapped dried shrimp, cooked shredded coconut meat, peanut, condiments, and dipping palm sugar sauce. |
| Poh Pia Sod | Fried spring rolls with pork, vegetable filling and tamarind sauce |
| Poh Pia Ghoong Sod Tord | Spring rolls with prawn filling |
| Poh Piah Tord | Deep fried spring rolls with dipping plum sauce |
| Satayh | Beef or pork on skewers with dipping peanut sauce |
| Sakoo Zai Moo | Steamed sago with pork filling |
| Khao Grieb Paak Mor | Steamed Batter with pork filling |
| Khanom Buang Yuan | Crispy Thai pancake |
| Khanom Krog | Charcoal-baked rice flour with coconut milk |
| Gluay Khaek | Deep fried banana fritters |
| Khao Mao Tord | Fried banana wrapped in shredded rice grain |
| QUICK DISHES | |
| Khao Paad | Fried rice with chicken, beef or pork |
| Khao Ob Sapparod | Rice baked in a fresh pineapple with chicken and shrimps |
| Khao Kloog Gapi | Fried rice with shrimp paste and topped with dried shrimp, sweet pork and salty egg |
| Guay Tiew Paad Thai | Thai style stir fried noodles with prawns, egg, peanut, vegetable |
| Khanom Jeen Soun Naam | Thai rice pasta (vermicelli) with pineapple chunk, dried shrimp, ginger and garlic |
| Khanom Jeen Naam Ya | Thai rice pasta (vermicelli) with spicy fish-viscera sauce topping |
| Khanom Jeen Naam Prig | Thai rice pasta (vermicelli) with sweet prawn sauce |
| Khao Mun Sohm Taam | Rice cooked in coconut milk and green papaya salad |
| Khao Mun Gai | Steamed chicken breasts with rice cooked in chicken stock |
| Khao Mog Gai | Curried rice and chicken |
| Khao Soy | Northern style egg noodles with curry, coconut milk, condiment, and choice of chicken (Gai) or Beef (Neua) |
| Guay Tiew Haeng | One choice of dry noodles with varieties of meat and meat balls |
| Guay Tiew Naam | Soup of one selected noodles with varieties of meat and meat balls |
| Goey Zee Mee | Fried crispy egg noodles with chicken, mushroom and asparagus |
| Guay Tiew Laadna | Fried white noodles with thick gravy, vegetable, choice of chicken, beef, squid or pork topping |
| Guay Tiew Paad Zee-iew | Fried white noodles with soya sauce, choice of chicken, beef or pork |
| Guay Tiew Neau Sub | Fried noodles with minced meat |
| Khao Nah Gai | Fried chicken with bamboo shoots and vegetables on rice |
| SIDE DISHES / APPETIZERS | |
| Tord Mun Ghoong | Deep Fried Prawn Cakes with bread crumbs, accompaniment and dipping plum sauce |
| Tord Mun Pla Grai | Deep fried spicy fish cakes with kaffir lime leaves chilli paste, and serve with hot sauce |
| Ghoong Zong Kreung | Deep fried savory prawn with dipping sauce |
| Poo Jaa | Deep fried stuffed crab shell |
| Naem Zong-kruang | Northern style fermented sausage with ginger, peanuts, onions, chilli, etc. (condiments) |
| Naam Prig Ong | Chopped pork with tomatoes and chilli paste along with fresh vegetable |
| Gai Hor Bai Toey | Marinated chicken in coconut milk, wrapped and bake in pandan leaves |
| Mee Ga Thi | Soft rice vermicelli in coconut milk |
| Mee Grob | Crispy sweet and sour fried rice vermicelli mixed with pork, prawns, egg, yellow bean curd, onions and chilli |
| Zai Grog E-sarn | Northeast style sausage |
| Zai Oua Zong Kreung | Fried northern pork sausage in Dressing |
| YAAM / SALAD | |
| Yaam Neua Yaang | Spicy Salad of Grilled Beef marinated with chilli and spices |
| Laab | Marinated minced meat (beef, pork or chicken) with herbs peppermint, chilli, vegetables |
| Yaam Yai | Siamese salad of the combination of meat and vegetable varieties |
| Yaam Woon Zen | Spicy salad of vermicelli with pork, prawn, squid |
| Plaa Goong | Grilled river prawn salad marinated with peppermint and lemon grass |
| Yaam Pla Dood Fu | Spicy salad of crispy catfish |
| Yaam Sohm-oh | Pomelo or grapefruit salad |
| Yaam Ma-khua Yao Phao | Grilled long eggplant salad with dried shrimps |
| Yaam Ma-muang | Green mango salad |
| Miang Pla Too | Spicy mackerel salad |
| FRIED / BAKED / STEAMED DISHES | |
| Khai Yaad Zai | Savoury Stuffed Omelette with minced pork and spices |
| Khai Jiew Hoy Naang Rom | Omelette with oyster (or ground pork = moo sub instead) |
| Gai Haw Bai Toey | Fried chicken pandanus leaves |
| Paad Khing | Beef or chicken with ginger and jelly mushrooms |
| Paad Nor-mai Farang Gub Goong | Sauteed Asparagus and mushroom with shrimp |
| Paad Paak Ruammit Gai | Fried mixed vegetables with chicken |
| Paad Priew Waan | Sweet and sour dish of vegetable and choice of Zee Krong Moo (spareribs), Gai (chicken) or Goong (shrimp) |
| Zee Krong Moo Ob | Roast pork spareribs with honey |
| Gai Paad Med Ma-muang Himmapaan | Fried chicken with cashew nuts and dry chilli |
| Paad Paak Boong | Stir-fried morning glory or water spinach |
| Ma-khua Yow Paad Tao Jiew | Long eggplant with soya beans |
| Nua Paad Naam-mun Hoy | Sauteed beef tenderloin in oyster sauce |
| Poo Paad Gari | Fried crab claws with curry powder |
| Poo / Hoy Lai Paad Naam Prig Phao | Stir-fried crab / clams with roasted chilli paste |
| Pla-chorn Paad Keun Shai | Fried Serpenthead fish with Parsley. |
| Pla Chorn Paad Prig Khing | Fried Serpenthead fish with ginger and green peper |
| Paad Bai Gra-pow | Sauted meat (pork, chicken, beef, squid or prawn) with chilli and basil leaves |
| Hoy Malaeng Poo Ob | Steamed mussels with basil leaves and dipping sauce |
| Hor Mog | Steamed curry fish with seasoning and a choice of fish, oyster or seafood |
| Pla Grapong Tord Foo | Fluffy crisp fried snapper |
| Pla Dook Fu | Deep fried smoked catfish |
| Paad Ped Pla-doog | Fried curried catfish with lesser ginger |
| Pla Chorn Jed Yaang | Deep fried serpenthead fish with tasty flavors |
| Pla Chon Luis Suan | Steamed serpenthead fish with lemon and vegetables |
| MILD SPICY DISHES | |
| Khai Dtoon | Steamed egg with shallots and coriander. |
| Khai Loog Khoey | Hard boiled eggs with tamarind and palm sugar sauce. |
| Pla Jian | Fried fish with ginger, mushrooms and soya beans |
| Pla Grapong Khao Neung Manao | Steamed sea perch with chilli in lime sauce |
| Pla Pae Za | Steamed serpenthead fish with pickled plum |
| Pla Sumlee Daed Diew | Deep fried sun-dried Butterfish / Cottonfish / Ringfish and mango dipping / salad sauce |
| Pla Phao | Grilled fish with dipping tamarind sauce |
| Ghoong Phao | Grilled river prawns with dipping tamarind sauce |
| Dtow Jiew Lohn | White bean curd with minced pork or shrimp and coconut milk |
| Pla Rah Lohn | Anchovy and coconut milk dipping sauce with fish |
| Pla Tord Grob Saam Rod | Fried fish with three flavors |
| Goong Paad Prig Pao | Sauteed river prawns with curry paste |
| Pla Raad Prig | Fried grouper or red snapper topped with chilli sauce |
| Shoo Shee | Prawn or fish in sizzling curry sauce and lime leaves |
| Panaeng | Thick sweet peanut red curry with kaffir lime leaves, choice of Neua (beef) Goong (shrimp) or Moo (pork) |
| SOUP & CURRY | |
| Giew Naam | Won Tan soup, stuffed noodle dumplings in clear broth |
| Bped Toon Manao Dong | Clear duck stew in pickled lemon |
| Gaeng Jued Woon Zen | Mungbean or vermicelli noodle soup with a choice of chicken or pork |
| Gaeng Rorn | Clear soup of jelly noodles and vegetables |
| Dtom Gralumplee Sawd Sai Moo | Cabbage Stuffed with pork, in clear soup |
| Dtom Sai Bua Gati | Lotus stem soup with mackerel and coconut milk |
| Dtom Som Pla | Fish soup with mild sour tamarind and ginger |
| Dtom Yaam | Hot-Sour shrimp soup flavored with lemon grass, lime and chilli and a choice of Ghoong (shrimp), Pla (fish), Gai (chicken), Nua (beef) or Poh Dtag (seafood) |
| Gaeng Liang | Mixed vegetable soup with grashai (lesser ginger) choice of Pla Haeng (smoked fish) or fresh Ghoong Sod (fresh shrimp) |
| Dtom Kloang | Sour but mild spicy soup of smoked fish |
| Dtom Kah | Creamy soup with coconut milk galangal, chilli, lime, choice of Gai (chicken) or Pla (fish) |
| Gaeng Som | Mild spicy and sour soup of vegetable, choice of serpenthead fish fillet or prawns |
| Gaeng Khua Pla | Fish curry with vegetables and spices |
| Gaeng Moo Taypo | Pork curry with morning glory or water spinach and kaffir lime |
| Gaeng Khiew Waan | Green curry with chicken (Gai), beef (Neua) or prawn (Ghoong) |
| Gaeng Ped | The red curry with beef (Neua), pork (Moo) or chicken (Gai) |
| Gaeng Ped Bped Yaang | Roasted duckling curry |
| Gaeng Ped Moo Fug Thong | The red curry with pork and pumpkin |
| Gaeng Gari Gai | Yellow chicken curry with potatoes |
| Gaeng Massamun Neua | Thai Muslim curry with beef |
| Gaeng Hung-lay | Northern Style beef or pork curry with ginger and chilli paste |
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Last modified on:
January 27 2008