Authentic Thai Cuisine You Should Experience

Thai cuisine is a vibrant fusion of bold flavours, fresh ingredients, and fragrant herbs and spices. The following are some signature dishes that are often considered highlights of any Thailand tour package.

Authentic Non-Vegetarian Cuisine

1. Tom Yum Goong (Spicy Shrimp Soup)

Originating in Central Thailand, Tom Yum Goong is a bold and aromatic soup known for its perfect balance of spicy, sour, and savoury flavours. Made with fresh shrimp, lemongrass, kaffir lime leaves, galangal, and chili, it’s a quintessential Thai comfort dish.

Ingredients (Serves 2)

·        8–10 large shrimp, peeled and deveined

·        4 cups chicken stock or water

·        1 stalk lemongrass, thinly sliced

·        3–4 kaffir lime leaves, torn

·        3 thin slices galangal

·        2–3 Thai bird’s eye chilies, lightly crushed

·        1 tablespoon fish sauce

·        1 tablespoon freshly squeezed lime juice

·        1 teaspoon granulated sugar

·        ½ cup straw mushrooms, halved

·        2 tablespoons Thai chili paste (nam prik pao)

·        Fresh cilantro leaves, for garnish

Preparation Method

1.     Infuse the Broth: In a medium saucepan, bring chicken stock or water to a boil. Add lemongrass, kaffir lime leaves, and galangal, simmering gently for 5 minutes to release aromatics.

2.     Cook the Shrimp and Mushrooms: Add shrimp and straw mushrooms to the broth. Cook for 2–3 minutes, until shrimp turn opaque and pink.

3.     Season the Soup: Stir in fish sauce, lime juice, sugar, crushed Thai chilies, and chili paste. Adjust seasoning to balance spicy, sour, and savory flavors.

4.     Garnish and Serve: Remove from heat, garnish with fresh cilantro leaves, and serve immediately in warmed bowls.

Note

Adjust the quantity of Thai chilies to suit your preferred spice intensity for an optimal flavor experience.

2. Pad Thai (Stir-Fried Rice Noodles)

Pad Thai is one of Thailand’s most iconic dishes. Stir-fried rice noodles are tossed with tamarind sauce, bean sprouts, peanuts, and a choice of protein, offering a perfect blend of sweet, sour, and umami flavours.

Ingredients (Serves 2)

·        8 ounces dried rice noodles

·        8–10 large shrimp, peeled and deveined

·        2 tablespoons vegetable oil

·        2 large eggs, lightly beaten

·        1 cup fresh bean sprouts

·        2 tablespoons tamarind paste

·        1 tablespoon fish sauce

·        1 tablespoon granulated sugar

·        1 teaspoon chili powder

·        2 tablespoons roasted peanuts, finely crushed

·        2 green onions, thinly sliced

·        Lime wedges, for serving

Preparation Method

1.     Prepare the Noodles: Soak rice noodles in warm water for 10–15 minutes until pliable but not overly soft. Drain thoroughly.

2.     Cook the Shrimp: Heat vegetable oil in a wok over medium-high heat. Stir-fry shrimp until they turn opaque and pink, about 2–3 minutes. Remove and set aside.

3.     Scramble the Eggs: In the same wok, pour in beaten eggs and scramble until just set, about 1 minute.

4.     Stir-Fry the Noodles: Add drained noodles, tamarind paste, fish sauce, sugar, and chili powder to the wok. Stir-fry for 2–3 minutes, ensuring noodles are evenly coated and heated through.

5.     Combine Ingredients: Return shrimp to the wok, add bean sprouts and green onions, and toss for 1 minute to combine flavors.

6.     Serve: Transfer to plates, sprinkle with crushed peanuts, and serve immediately with lime wedges on the side.

Note

Adjust the chili powder to tailor the spice level to your preference, ensuring a balanced flavor profile.

3. Gaeng Keow Wan (Thai Green Curry)

A rich and creamy coconut-based curry infused with green chili paste, Thai eggplant, basil, and your choice of tender chicken or fish balls. It’s a flavourful and aromatic delight that’s both spicy and satisfying.

Ingredients (Serves 2)

·        1 pound chicken breast, thinly sliced

·        2 tablespoons green curry paste

·        1 (14-ounce) can coconut milk

·        1 cup bamboo shoots, sliced

·        1 cup Thai eggplant, quartered

·        2 tablespoons fish sauce

·        1 tablespoon palm sugar

·        3–4 kaffir lime leaves, torn

·        1 red chili, thinly sliced

·        ½ cup fresh Thai basil leaves

·        1 tablespoon vegetable oil

Preparation Method

1.     Sauté the Curry Paste: Heat vegetable oil in a large saucepan over medium heat. Add green curry paste and stir-fry for 1 minute until fragrant.

2.     Build the Base: Pour in coconut milk and bring to a gentle simmer. Add sliced chicken and cook for 5 minutes, allowing the flavors to meld.

3.     Incorporate Vegetables and Seasonings: Stir in bamboo shoots, Thai eggplant, fish sauce, palm sugar, and kaffir lime leaves. Simmer for 5–7 minutes until the vegetables are tender.

4.     Finish with Aromatics: Add sliced red chili and Thai basil leaves, stirring briefly to combine, then remove from heat.

5.     Serve: Ladle the curry into bowls and serve immediately with steamed jasmine rice.

Note

Adjust the amount of green curry paste to achieve your preferred level of spiciness, ensuring a harmonious balance of flavors.

5.     Khao Pad (Thai Fried Rice)

Fragrant jasmine rice stir-fried with egg, onions, and your choice of meat, seasoned with soy and fish sauce. Simple yet deeply satisfying, it's a common go-to meal for locals and visitors alike.

Ingredients (Serves 2)

·        2 cups day-old cooked jasmine rice

·        8–10 large shrimp, peeled and deveined

·        2 tablespoons vegetable oil

·        2 large eggs, lightly beaten

·        ½ cup finely diced onion

·        ¼ cup finely diced carrot

·        2 tablespoons fish sauce

·        1 tablespoon soy sauce

·        1 teaspoon granulated sugar

·        2 green onions, thinly sliced

·        ¼ cup fresh cilantro, finely chopped

·        Lime wedges, for serving

Preparation Method

1.     Cook the Shrimp: Heat vegetable oil in a wok over medium-high heat. Stir-fry shrimp until they turn opaque and pink, about 2–3 minutes. Remove and set aside.

2.     Sauté Vegetables: In the same wok, sauté diced onion and carrot until tender, approximately 2 minutes.

3.     Scramble Eggs: Push vegetables to one side of the wok and pour in beaten eggs. Scramble until just set, about 1 minute.

4.     Fry the Rice: Add day-old jasmine rice, fish sauce, soy sauce, and sugar to the wok. Stir-fry for 3–4 minutes, ensuring even coating and thorough heating.

5.     Combine and Garnish: Return shrimp to the wok, add green onions and cilantro, and toss briefly to integrate flavors. Remove from heat.

6.     Serve: Transfer to plates and serve immediately with lime wedges for a fresh, tangy finish.

Note

For optimal texture, use day-old jasmine rice to prevent clumping. Adjust fish sauce and soy sauce quantities to suit your taste preferences.

6.     Khao Niew Ma Muang (Mango Sticky Rice)

Thailand’s beloved dessert, featuring glutinous rice soaked in sweet coconut milk and served with perfectly ripe mango slices. A must-try for every visitor.

Ingredients (Serves 2)

·        1 cup glutinous rice

·        1 cup coconut milk

·        ¼ cup granulated sugar

·        ¼ teaspoon fine sea salt

·        2 ripe mangoes, peeled and thinly sliced

·        2 tablespoons crispy fried chicken skin, finely chopped

·        1 tablespoon toasted mung beans or sesame seeds (optional)

Preparation Method

1.     Prepare the Rice: Soak glutinous rice in water for 1 hour, then drain. Steam the rice for 20–25 minutes until tender and translucent.

2.     Make the Coconut Sauce: In a saucepan over low heat, combine coconut milk, sugar, and salt, stirring until fully dissolved. Gently fold the warm coconut sauce into the steamed rice and let it rest for 10 minutes to absorb the flavors.

3.     Assemble the Dish: Arrange the warm sticky rice on plates, topped with a sprinkle of crispy fried chicken skin for a savory crunch. Serve alongside neatly sliced mangoes.

4.     Garnish: Optionally, sprinkle with toasted mung beans or sesame seeds for added texture.

5.     Serve: Present immediately to enjoy the contrast of warm rice and fresh mango.

Note

Select ripe, fragrant mangoes for optimal flavor. Adjust sugar levels to balance the sweetness according to your preference.

6. Khao Soi (Northern Thai Curry Noodle Soup)

A northern Thai specialty, this rich and creamy curry noodle soup is made with egg noodles, coconut milk, and crispy toppings. Often served with chicken or beef, it offers a delightful contrast of textures and flavours.

Ingredients (Serves 2)

·        8 ounces egg noodles

·        1 pound boneless chicken thighs, thinly sliced

·        2 tablespoons red curry paste

·        1 (14-ounce) can coconut milk

·        2 cups chicken broth

·        1 tablespoon fish sauce

·        1 teaspoon palm sugar

·        1 tablespoon vegetable oil

·        ¼ cup pickled mustard greens, rinsed and drained

·        ¼ cup crispy fried noodles

·        2 tablespoons fresh cilantro, finely chopped

·        Lime wedges, for serving

Preparation Method

1.     Prepare the Noodles: Cook egg noodles according to package instructions; drain and set aside. Reserve a small portion to fry until crispy for garnish.

2.     Sauté the Curry Base: Heat vegetable oil in a large pot over medium heat. Add red curry paste and stir-fry for 1 minute until aromatic.

3.     Build the Soup: Pour in coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer.

4.     Cook the Chicken: Add sliced chicken, fish sauce, and palm sugar to the pot. Simmer for 8–10 minutes until the chicken is fully cooked and tender.

5.     Assemble the Dish: Divide cooked noodles into serving bowls. Ladle the hot curry broth over the noodles, ensuring even distribution of chicken and broth.

6.     Garnish and Serve: Top each bowl with crispy fried noodles, pickled mustard greens, and chopped cilantro. Serve immediately with lime wedges for a bright, tangy finish.

Note

Adjust the quantity of red curry paste to tailor the spiciness to your preference, ensuring a balanced and flavorful experience.

7. Massaman Curry

A Thai-Muslim inspired curry with a mild yet complex flavour profile. This dish blends Thai spices with Indian influences, featuring cinnamon, cardamom, tender potatoes, and slow-cooked meat in a thick coconut-based sauce.

Ingredients (Serves 2)

·        1 pound beef (chuck or sirloin), cut into bite-sized cubes

·        2 tablespoons Massaman curry paste

·        1 (14-ounce) can coconut milk

·        1 cup potatoes, peeled and cubed

·        ½ cup yellow onion, thinly sliced

·        2 tablespoons fish sauce

·        1 tablespoon palm sugar

·        ¼ cup roasted peanuts

·        1 cinnamon stick

·        2 cardamom pods, lightly crushed

·        1 tablespoon tamarind paste

·        1 tablespoon vegetable oil

Preparation Method

1.     Sauté the Curry Paste: In a large pot, heat vegetable oil over medium heat. Add Massaman curry paste and stir-fry for 1 minute until fragrant.

2.     Cook the Beef: Pour in coconut milk, then add cubed beef, cinnamon stick, and cardamom pods. Bring to a gentle simmer and cook for 30 minutes, allowing the beef to tenderize.

3.     Add Vegetables and Seasonings: Incorporate potatoes, onion, fish sauce, palm sugar, tamarind paste, and roasted peanuts. Simmer for an additional 15–20 minutes until the potatoes are tender and the flavors meld.

4.     Finalize the Dish: Remove the cinnamon stick and cardamom pods. Stir gently to combine.

5.     Serve: Ladle the curry into bowls and serve hot alongside steamed jasmine rice.

Note

Adjust the quantity of Massaman curry paste to suit your preferred spice level, ensuring a harmonious balance of rich, aromatic flavors.

8. Pad See Ew (Soy Sauce Stir-Fried Noodles)

Thick flat rice noodles stir-fried in dark soy sauce with garlic, Chinese broccoli, and your choice of meat or tofu. A savoury street food classic that's both filling and delicious.

Ingredients (Serves 2)

·        8 ounces wide rice noodles

·        8 ounces chicken breast, thinly sliced

·        2 cups Chinese broccoli (gai lan), roughly chopped

·        2 tablespoons vegetable oil

·        2 large eggs, lightly beaten

·        2 tablespoons dark soy sauce

·        1 tablespoon light soy sauce

·        1 tablespoon oyster sauce

·        1 teaspoon granulated sugar

·        2 cloves garlic, finely minced

Preparation Method

1.     Prepare the Noodles: Soak wide rice noodles in warm water for 10–15 minutes until pliable; drain thoroughly.

2.     Cook the Chicken: Heat vegetable oil in a wok over medium-high heat. Add minced garlic and stir-fry until fragrant, about 30 seconds. Add sliced chicken and cook until fully cooked, approximately 3–4 minutes.

3.     Scramble the Eggs: Push the chicken to one side of the wok, pour in beaten eggs, and scramble until just set, about 1 minute.

4.     Stir-Fry the Dish: Add drained noodles, Chinese broccoli, dark soy sauce, light soy sauce, oyster sauce, and sugar. Stir-fry for 2–3 minutes, ensuring all ingredients are evenly coated and the noodles are heated through.

5.     Serve: Transfer to plates and serve immediately while hot.

Note

For optimal texture, use fresh wide rice noodles if available. Adjust the quantities of dark and light soy sauce to achieve your preferred flavor balance.

9.Yam Nua (Thai Beef Salad)

A spicy and refreshing salad made with thin slices of grilled beef tossed in lime juice, fish sauce, chili, and fresh herbs. It's a zesty combination of bold flavours and tender textures.

Ingredients (Serves 2)

·        8 ounces beef sirloin, grilled to medium-rare and thinly sliced

·        ½ cup cucumber, thinly sliced

·        ¼ cup red onion, thinly sliced

·        ¼ cup cherry tomatoes, halved

·        2 tablespoons fish sauce

·        2 tablespoons freshly squeezed lime juice

·        1 teaspoon granulated sugar

·        1–2 Thai bird’s eye chilies, finely chopped

·        2 tablespoons fresh cilantro, finely chopped

·        1 tablespoon fresh mint leaves, finely chopped

Preparation Method

1.     Cook the Beef: Grill beef sirloin to medium-rare or desired doneness. Allow to rest briefly, then slice thinly against the grain.

2.     Prepare the Dressing: In a small bowl, whisk together fish sauce, lime juice, sugar, and chopped Thai chilies until the sugar dissolves, creating a vibrant dressing.

3.     Assemble the Salad: In a large mixing bowl, combine sliced beef, cucumber, red onion, cherry tomatoes, cilantro, and mint. Drizzle the dressing over the ingredients and toss gently to coat evenly.

4.     Serve: Arrange the salad on serving plates, garnishing with additional cilantro if desired. Serve immediately to preserve freshness.

Note

Adjust the quantity of Thai chilies to suit your preferred spice level. Grill the beef to your desired doneness for optimal flavor and texture.

10. Kai Jeow (Thai-Style Omelette)

A crispy, golden-brown omelette served over rice, often accompanied by sweet chili sauce. It’s a quick and satisfying street-side meal or breakfast staple.

Kai Jeow (Thai-Style Omelette) – Refined Recipe

Ingredients:

·        2 large eggs

·        1 teaspoon fish sauce or light soy sauce

·        A pinch of ground white pepper

·        1 teaspoon fresh lime juice (optional)

·        2–3 tablespoons cooking oil (preferably vegetable or peanut oil)

·        Finely chopped green onions or fresh chilies (optional, for added flavor)

Preparation Method:

1.     In a bowl, whisk the eggs thoroughly with the fish sauce and white pepper. Add lime juice if desired for a subtle tang.

2.     Heat the oil in a skillet over medium-high heat until it reaches a shimmering temperature.

3.     Carefully pour the egg mixture into the hot oil, allowing it to spread naturally. Let it cook undisturbed so it puffs up and develops a crisp, golden exterior.

4.     Fry for approximately 1–2 minutes or until the edges turn crispy and the center is cooked through.

5.     Serve immediately over steamed rice, accompanied by chili sauce or fresh herbs if preferred.

Result: A light, crispy, and savory omelette with authentic Thai flavor—simple yet full of character.

11. Gai Tod (Thai Fried Chicken)

Marinated and deep-fried to crispy perfection, Thai fried chicken is often served with sticky rice and spicy dipping sauces. A popular and flavourful street food choice.

Gai Tod (Thai Fried Chicken) – Refined Recipe

Ingredients:

·        500g chicken wings or drumsticks

·        2 tablespoons fish sauce

·        1 tablespoon soy sauce

·        1 teaspoon minced garlic

·        1 teaspoon ground white pepper

·        2 tablespoons rice flour or all-purpose flour

·        Cooking oil for deep frying

Preparation Method:

1.     In a mixing bowl, combine chicken with fish sauce, soy sauce, garlic, and white pepper. Marinate for at least 30 minutes to infuse the flavors.

2.     Lightly coat the marinated chicken pieces in flour, ensuring an even layer.

3.     Heat oil in a deep frying pan over medium heat until hot.

4.     Fry the chicken until golden brown and fully cooked, approximately 8–10 minutes depending on the size of the pieces.

5.     Transfer to paper towels to remove excess oil.

Serving Suggestion:
Serve hot with Thai sweet chili sauce for a perfect balance of crispiness, juiciness, and bold Thai flavor.

12. Pla Pao (Salt-Crusted Grilled Fish)

Whole fish, typically tilapia or seabass, is encrusted in salt and grilled over charcoal. Served with fresh herbs, vegetables, and spicy dipping sauces, it’s both healthy and flavourful.

Pla Pao (Salt-Crusted Grilled Fish) – Refined Recipe

Ingredients:

·        1 whole fish (tilapia or sea bass, cleaned and gutted)

·        2 tablespoons coarse sea salt

·        2 stalks fresh lemongrass, halved and slightly crushed

·        A few kaffir lime leaves (optional, for added aroma)

·        1 tablespoon oil (for greasing the grill)

Preparation Method:

1.     Gently stuff the fish cavity with lemongrass and kaffir lime leaves to infuse the flesh with subtle citrusy notes.

2.     Pat the fish dry and coat the skin evenly with a generous layer of coarse salt to form a protective crust.

3.     Lightly oil the grill and preheat to medium heat.

4.     Grill the fish for 15–20 minutes, flipping once midway, until the exterior is crisp and the interior is moist and flaky.

5.     Carefully remove the salt crust and skin before serving.

Serving Suggestion:
Pair with traditional Thai seafood dipping sauce and warm sticky rice for an authentic and flavorful experience.

13. Yam Talay (Spicy Seafood Salad)

A vibrant seafood salad combining shrimp, squid, mussels, and scallops with chili, lime juice, and fresh herbs. Light, spicy, and packed with ocean-fresh taste.

Yam Talay (Spicy Thai Seafood Salad) – Refined Recipe

Ingredients:

·        200g assorted seafood (shrimp, squid, mussels)

·        ½ cup thinly sliced red onions

·        ½ cup cherry tomatoes, halved

·        2 tablespoons freshly squeezed lime juice

·        1 tablespoon fish sauce

·        1 teaspoon palm sugar or granulated sugar

·        1–2 Thai bird’s eye chilies, finely sliced

·        Fresh cilantro and mint leaves, for garnish

Preparation Method:

1.     Gently blanch the seafood in boiling water until just cooked through. Drain and allow to cool.

2.     In a mixing bowl, whisk together lime juice, fish sauce, sugar, and chilies to create a vibrant, spicy dressing.

3.     Combine the cooked seafood with onions and tomatoes, then toss well with the prepared dressing.

4.     Finish with fresh cilantro and mint for a fragrant, herbaceous touch.

Serving Suggestion:
Serve chilled or at room temperature for a light, refreshing dish bursting with bold Thai flavors and zesty heat.

14. Chim Chum (Thai Clay Pot Hot Pot)

A popular street food where pork, vegetables, and glass noodles are simmered in a fragrant herbal broth inside a traditional clay pot. Served with dipping sauces for an interactive dining experience.

Chim Chum (Thai Clay Pot Hot Pot) – Refined Recipe

Ingredients:

·        200g thinly sliced pork or beef

·        100g glass noodles (soaked)

·        Assorted vegetables (Chinese cabbage, Thai basil, morning glory)

·        2–3 slices fresh galangal

·        2–3 kaffir lime leaves

·        2 stalks lemongrass, cut into segments and lightly bruised

·        2 cups chicken broth or water

·        1 egg (optional)

·        Thai chili dipping sauce (for accompaniment)

Preparation Method:

1.     In a traditional clay pot, bring the chicken broth to a gentle boil. Add galangal, lemongrass, and kaffir lime leaves to infuse the broth with deep, aromatic flavors.

2.     Once fragrant, add the sliced meat, soaked glass noodles, and assorted vegetables. Simmer until the meat is tender and the vegetables are just cooked.

3.     For added richness, crack in an egg and gently stir to combine (optional).

4.     Serve piping hot, accompanied by Thai chili dipping sauce for a bold and flavorful finish.

Serving Suggestion:
Perfect for communal dining, this aromatic hot pot delivers a warm, herb-infused experience that’s both hearty and deeply satisfying.

15. Pad Krapow (Thai Basil Stir-Fry)

A fiery stir-fry made with minced chicken or pork, fresh Thai basil, garlic, and chili. Traditionally served over rice and topped with a crispy fried egg, it’s a staple of everyday Thai meals.

Pad Krapow (Thai Basil Stir-Fry) – Refined Recipe

Ingredients:

·        200g ground meat (chicken, pork, or beef)

·        2 cloves garlic, finely minced

·        1–2 Thai bird’s eye chilies, thinly sliced

·        1 tablespoon soy sauce

·        1 tablespoon fish sauce

·        1 teaspoon sugar

·        1 tablespoon cooking oil

·        A generous handful of fresh Thai holy basil leaves

·        Fried egg (optional, for serving)

·        Steamed jasmine rice (for serving)

Preparation Method:

1.     Heat oil in a wok or skillet over medium-high heat. Sauté the minced garlic and chilies until aromatic.

2.     Add the ground meat and stir-fry until fully cooked and lightly browned.

3.     Incorporate soy sauce, fish sauce, and sugar. Continue to stir-fry until well combined and the flavors meld.

4.     Add the holy basil leaves and toss briefly until just wilted.

5.     Serve immediately over steamed jasmine rice, optionally topped with a crispy fried egg.

Serving Suggestion:
A bold and fragrant dish, Pad Krapow delivers a perfect balance of heat, umami, and herbal freshness—an iconic Thai comfort food.