Fried rice in Thailand can be made with different ingredients such as chicken, pork, egg, tofu and prawns. Customarily served with fresh lime, cucumber, spring onions and nam pla phrik (chillies in fish sauce).
Thai rice noodles served with a fish based sauce called nam ya
Khanom chin sao nam
ขนมจีนซาวน้ำ
Central
Cold rice noodles served as a salad with thick coconut milk, finely chopped pineapple, chopped Thai chillies, pounded dried prawns, shredded ginger, lime juice and fish sauce.
"Narrow" rice noodles (sen lek) fried with fish sauce, sugar, lime juice or tamarind pulp, chopped peanuts, and egg combined with chicken, seafood, or tofu.
It consists of deep fried plathu (Indian mackerel, Rastrelliger kanagurta) served with raw, steamed and fried vegetables, an omelet with chaom (Acacia leaves), rice, and nam phrik kapi, a pungent dip made mainly from shrimp paste and chillies.
A Burmese influenced curry of stewed meat (usually pork), peanuts, dried chilies and tamarind juice but without coconut milk.
Kaeng khae
แกงแค
Northern style herb curry
North
A spicy curry of herbs, vegetables, chaom leaves (a kind of acacia tree), and meat (chicken, water buffalo, pork or frog). It does not contain any coconut milk.
An thick, Indian style curry containing coconut milk, usually of stewed beef, and containing roasted dried spices that are rarely found in other Thai curries.
A spicy red curry made with dried chillies, containing coconut milk. It can be made with different meats, seafood or tofu, in combination with (several types of) eggplant(s) and sometimes other vegetables.
Red curry with roast duck is the quintessential mix of the Thai (red curry) and Chinese (red roast duck) cuisines. This dish often also contains grapes and/or pineapple.
Kaeng tai pla
แกงไตปลา
Gaeng dai pla
South
A thick sour vegetable curry made with with tumeric and shrimp paste, often containing roasted fish and/or fish innards, bamboo shoots and eggplant.
Khua kling
คั่วกลิ้ง
Southern dry fried curry
South
A very dry fried curry made with chopped meat, usually beef, chicken or pork, served with a large amount of shredded fresh kaffir lime leaves.
A light pork broth with soft tofu,vegetables and (optionally) minced pork, seaweed, glass noodles and mushroom. It can also be called Kaeng chuet (තායි: แกงจืดวุ้นเส้น).
A mild to spicy soup with coconut milk, galangal (kha) and chicken. Mushrooms can be added to the chicken or substitute it.
Tom saep
ต้มแซบ
Hot and sour Isarn soup
Northeast
A spicy soup made with stewed meat (usually pork, chicken or beef), roasted fresh herbs and spices, ground roasted rice, and generous amounts of lime juice and fresh herbs just before serving.
A hot and sour broth made from lemon grass, galangal, kaffir lime leaves, dried chillies and lime juice, usually with prawns (Tom yam kung) or chicken (Tom yam kai).
There are three main variations: Som tam pu with salted black crab, Som tam Thai with peanuts, dried shrimp and palm sugar, and Som tam plara or Som tam Lao with fermented fish.
Yam
ยำ
Thai salad
A general name for any type of sour salad. The most notable are mentioned separately below.
Yam nuea yang
ยำเนื้อย่าง
Grilled beef salad
A spicy salad of grilled beef, shallots and Thai celery or spearmint.
Yam pladuk fu
ยำปลาดุกฟู
"Exploded" catfish salad
Crispy fried shredded catfish served with a spicy and tangy green mango salad.
Yam thale
ยำทะเล
Seafood salad
A spicy salad with mixed seafood (cuttlefish, shelled prawns, mussels), shallots, lime juice and Thai celery.
Yam wunsen
ยำวุ้นเส้น
Glass noodle salad
A spicy salad with glass noodles (cellophane noodles), minced chicken or pork and (optionally) seafood.
Deep fried fish with a sweet, tangy and spicy tamarind sauce.
Pu cha
ปูจ๋า
Crab cakes
A mixture of cooked crab meat, pork, garlic and pepper, deep fried inside the crab shells and usually served with nam chim buoy (තායි: น้ำจิ้มบ๋วย, plum sauce). Instead of being fried in the crab shell it is also sometimes served as patties.
It is a sticky, sweet and spicy dipping sauce made with dried chilies, fish sauce, palm sugar and black roasted rice flour. Often served as a dip with mu yang (grilled pork).
Nam chim paesa
น้ำจิ้มแป๊ะซะ
Northeast
A spicy dipping sauce eaten with steamed fish wrapped in raw lettuce or cabbage.
Also called phrik nam pla, it is a standard sauce with every Thai buffet style meal consisting of fish sauce, lime juice, chopped chillies and sliced garlic. Used as a kind of "salt".
Nam phrik kapi
น้ำพริกกะปิ
A pungent chilli dip made with shrimp paste, bird's eye chillies, garlic, lime juice, fish sauce, sugar and pea sized aubergines; most often eaten as part of the dish called Nam phrik plathu.
Nam phrik num
น้ำพริกหนุ่ม
North
A paste of pounded roasted large green chilies, roasted shallots, roasted garlic, coriander leaves, lime juice and fish sauce; eaten with steamed and raw vegetables, kaep mu (crispy pork rind) and sticky rice.
Nam phrik ong
น้ำพริกอ่อง
North
Resembling a thick Bolognese sauce, it is made with dried chillies, minced pork and tomato; eaten with steamed and raw vegetables, and sticky rice.
Nam phrik phao
น้ำพริกเผา
Chilli jam
A sweet roasted chilli paste, often used as an ingredient in Tom yam or when frying meat or seafood, and also popular as a spicy "jam" on bread or toast.
Deep fried patties of minced fish mixed with red curry paste, finely chopped yardlong beans (tua fak yao), and finely shredded kaffir lime leaves (bai makrut).
Thot man kung
ทอดมันกุ้ง
Crab cakes
Deep fried patties of minced crab meat mixed with red curry paste, finely chopped yardlong beans (tua fak yao), and finely shredded kaffir lime leaves (bai makrut).
Grass jelly is made from a herb from the mint family. It is often served with only shaved ice and brown sugar.
Khanom bua loi
ขนมบัวลอย
Taro root mixed with flour into balls and served in coconut milk.
Khanom chan
ขนมชั้น
Multi-layers of pandan-flavoured sticky rice flour mixed with coconut milk
Khanom mo kaeng
ขนมหม้อแกง
A sweet baked pudding containing coconut milk, eggs, palm sugar and flour, sprinkled with sweet fried onions.
Khanom tan
ขนมตาล
Palm flavoured mini cake with shredded coconut on top.
Khanom thuai talai
ขนมถ้วยตะไล
Steamed sweet coconut jelly and cream.
Khao niao mamuang
ข้าวเหนียวมะม่วง
Mango with sticky rice
Sticky rice cooked in sweetened thick coconut milk, served with slices of ripe mango.
Lot chong nam kathi
ลอดช่องน้ำกะทิ
Pandan-flavoured rice flour noodles in sweetened coconut milk, similar to the Indonesian cendol.
Ruammit
รวมมิตร
A sweet snack/dessert with a mix of ingredients, such as chestnuts covered in flour, jackfruit, lotus root, tapioca, and lot chong, in sweetened coconut milk.
It is made from strongly-brewed black tea ("red tea" in East Asia). Additional ingredients may include orange blossom water, star anise, crushed tamarind seed and sometimes other spices. The tea is sweetened with sugar and condensed milk and served chilled.
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