✔️ Pad Thai (ผัดไทย): Arguably Thailand’s national dish, Pad Thai is a stir-fried rice noodle dish with a sweet and savory sauce. It typically includes egg, tofu, bean sprouts, vegetables, and your choice of protein like shrimp, chicken, pork, or tofu. A sprinkle of crushed peanuts and a squeeze of lime add the perfect finishing touch.
Ingredients Commonly Used:
- Rice Noodles (เส้นก๋วยเตี๋ยวผัดไทย / sen kui tiao pad thai): Preferably pre-soaked to achieve the perfect texture.
- Eggs (ไข่ / khai): Scrambled eggs add richness, body, and protein to the dish.
- Protein:
- Chicken (ไก่ / gai)
- Shrimp (กุ้ง / goong)
- Pork (หมู / moo)
- Tofu (เต้าหู้ / tau hu)
- Bean Sprouts (ถั่วงอก / thua ngok): Fresh bean sprouts add a refreshing crunch and vegetal character.
- Garlic (กระเทียม / krathiam): Minced garlic forms the base of the aromatic flavor profile.
- Shallots (หอมแดง / hom daeng): Chopped shallots add another layer of savory depth.
- Radish (หัวไช้เท้า / hua chai tao) (optional): Shredded white radish provides a mild peppery bite (not always included).
- Fish Sauce (น้ำปลา / nam pla): Fish sauce is a staple Thai ingredient, adding a salty and umami backbone to the dish.
- Tamarind Paste (มะขามเปียก / ma-kham phiak): Tamarind paste adds a sweet and slightly sour note, balancing the flavors of Pad Thai.
- Palm Sugar (น้ำตาลปี๊บ / nam taan piib) (or brown sugar): Palm sugar (or brown sugar as a substitute) brings sweetness to the dish.
- Dried Shrimp (กุ้งแห้ง / goong haeng): Soaked and ground dried shrimp add an intense shrimpy flavor, though some recipes omit them.
- Lime Juice (น้ำมะนาว / nam ma-now): A squeeze of fresh lime juice adds a refreshing citrusy tang.
- White Pepper (พริกไทยขาว / phrik thai khao): White pepper provides a touch of warmth and spice.
- Chili Flakes (พริกป่น / phrik pon) (optional): Chili flakes for an extra kick of spice (use according to your preference).
✔️Tom Yum Goong (ต้มยำกุ้ง): This hot and sour shrimp soup is a classic Thai dish. The fragrant broth is flavored with lemongrass, kaffir lime leaves, galangal, chilies, and shrimp paste. Tom Yum Goong can be enjoyed with mushrooms, straw mushrooms, tomatoes, and fresh herbs like cilantro and lime basil.
Ingredients Commonly Used:
- Shrimp (กุ้ง / goong)
- Lemongrass (ตะไคร้ / takrai)
- Galangal (ข่า / kha)
- Kaffir lime leaves (ใบมะกรูด / bai makrut)
- Chilies (พริก / phrik)
- Tom Yum paste (น้ำพริกต้มยำ / nam phrik tom yum) – a blend of chilies, lemongrass, galangal, kaffir lime leaves, shrimp paste, and other aromatics
- Coconut milk (กะทิ / kati)
- Fish sauce (น้ำปลา / nam pla)
- Lime juice (น้ำมะนาว / nam ma-now)
- Straw mushrooms (เห็ดฟาง / het fang) (optional)
- Mushrooms (เห็ด / het) (optional)
- Tomatoes (มะเขือเทศ / ma-kheua thet) (optional)
- Fresh cilantro (ผักชี / phak chi)
✔️Khao Pad (ข้าวผัด): This simple yet satisfying dish translates to “fried rice” and is a staple in Thai cuisine. It’s typically stir-fried with egg, vegetables, meat (chicken, pork, or shrimp) and seasoned with fish sauce, soy sauce, chilies, and sometimes crabmeat. Variations include pineapple fried rice and curry fried rice.
Ingredients Commonly Used:
- Cooked Jasmine Rice: The fragrant foundation of the dish.
- Protein: Chicken, shrimp, pork, tofu, or your choice!
- Eggs: Scrambled for richness and texture.
- Veggies (optional): Onions, garlic, and sometimes peas or carrots add freshness.
- Flavorings: Fish sauce, soy sauce, and chilies for that classic Thai taste (spice level adjustable).
✔️Gaeng Daeng (แกงแดง): Red Curry is a rich and flavorful curry made with a red curry paste, coconut milk, and your choice of protein like chicken, beef, duck, or tofu. Vegetables like bamboo shoots, bell peppers, and green beans are often included. Red Curry is typically served with steamed rice.
Ingredients Commonly Used:
- Red curry paste (น้ำพริกแกงแดง / nam phrik kaeng daeng) – a blend of chilies, red chilies, lemongrass, galangal, kaffir lime leaves, shrimp paste, and other spices
- Coconut milk (กะทิ / kati)
- Protein (เนื้อสัตว์ / neua sat): chicken (ไก่ / gai), pork (หมู / moo), duck (เป็ด / pet), tofu (เต้าหู้ / tau hu)
- Vegetables (ผัก / phak): bamboo shoots (หน่อไม้ / no mai), bell peppers (พริกหยวก / phrik yooak), green beans (ถั่วฝักยาว / thuaa fak yao) (variations exist)
- Fish sauce (น้ำปลา / nam pla)
- Palm sugar (น้ำตาลปี๊บ / nam taan piib) (or sugar)
- Lime juice (น้ำมะนาว / nam ma-now) (optional)
- Kaffir lime leaves (ใบมะกรูด / bai makrut) (for garnish, optional)
✔️Gaeng Keow Wan Gai (แกงเขียวหวานไก่): Green curry is another popular Thai curry, known for its vibrant color and slightly milder taste compared to red curry. The green curry paste is made with chilies, green peppercorns, lemongrass, kaffir lime leaves, and other herbs. Similar to red curry, it’s cooked with coconut milk and your choice of protein and vegetables and served with steamed rice.
Ingredients Commonly Used:
- Green curry paste (น้ำพริกแกงเขียวหวาน / nam phrik kaeng khiao wan) – a blend of chilies, green peppercorns, lemongrass, kaffir lime leaves, galangal, and other herbs
- Coconut milk (กะทิ / kati)
- Chicken (ไก่ / gai) (most common protein)
- Vegetables (ผัก / phak): similar to Gaeng Daeng (bamboo shoots, bell peppers, green beans)
- Fish sauce (น้ำปลา / nam pla)
- Palm sugar (น้ำตาลปี๊บ / nam taan piib) (or sugar)
- Lime juice (น้ำมะนาว / nam ma-now) (optional)
- Kaffir lime leaves (ใบมะกรูด / bai makrut) (for garnish, optional)
✔️Som Tam (ส้มตำ): This spicy green papaya salad is a refreshing and flavorful dish from Isan, Thailand’s northeastern region. Shredded unripe papaya is pounded with chilies, fish sauce, lime juice, garlic, sugar, and shrimp paste (optional). Som Tam is often served with sticky rice and other accompaniments like grilled chicken and vegetables.
Ingredients Commonly Used:
- Unripe green papaya (มะละกอดิบ / ma-la-ko dip) – shredded
- Chilies (พริก / phrik)
- Fish sauce (น้ำปลา / nam pla)
- Lime juice (น้ำมะนาว / nam ma-now)
- Garlic (กระเทียม / grathiam)
- Palm sugar (น้ำตาลปี๊บ / nam taan piib)
✔️The “Khao Niao” (ข้าวเหนียว) component is a specially prepared glutinous rice. Unlike regular rice, glutinous rice has a higher starch content, resulting in a sticky and slightly chewy texture. The rice is typically soaked for several hours before being steamed in a bamboo steamer. Coconut milk, sugar, and a pinch of salt are often added during steaming, infusing the rice with a subtle sweetness and a touch of coconut creaminess.
Ingredients Commonly Used:
- Glutinous Rice (ข้าวเหนียว / khao niao): Unlike regular rice, glutinous rice has a higher starch content, resulting in the characteristic sticky texture of Khao Neaw.
- Water (น้ำ / nam): Water is used to cook the rice.
- Coconut Milk (กะทิ / kati) (optional): Coconut milk adds a touch of sweetness and creaminess to the rice, though not always used.
- Salt (เกลือ / keu): A pinch of salt enhances the flavor of the rice.
Thailand is a food lover’s paradise, and these top 10 must-try Thai dishes are just the tip of the iceberg. From spicy soups to creamy curries, there is no shortage of delicious and exotic eats to try in Thailand. So, the next time you find yourself in this beautiful country, be sure to indulge in these mouth-watering dishes for an unforgettable culinary experience.
