Here are just a few of our favourite Thai dishes…

Pad Thai (Thai style Fried Noodles)

Available in every Thai restaurant worldwide, the internationally popular Thai dish. Thin or wide rice noodles with bean sprouts, onion and egg there are many variations adding shrimp or tofu. Other common ingredients include fish sauce, palm sugar, chillies and ground peanuts on the side. Recommended to anyone visiting.

Khao Pad (Fried Rice)

Simple and delicious, a staple for backpackers and locals alike. Rice, egg, onions and anything else the chef feels appropriate stir fried together with your choice of meat. Commonly garnished with cucumber, lime, tomato, and spring onions, usually the safest choice if you’re unsure on a vendor.

Tom Yum Goong (Spicy Shrimp Soup)

Sweet spicy and very aromatic, a fragrant combo of lemongrass, lime leaves, galangal, chilli, shallots and fish sauce make up the base. Mushrooms and either dry or fresh shrimp are added to complete this famous unforgettable dish enjoyed anytime of the day.

Tom Kha Kai (Chicken & Coconut Milk Soup)

A milder and thicker version of the Tom Yum thanks to the coconut milk base, with an infusion of chilli, galangal, shallot, lemongrass stalk and chicken. Usually garnished with fresh lime leaf.

Gaeng Daeng (Red Curry)

Spicy coconut milk based red curries use homemade red curry paste. Flavoured with chillis, kaffir lime leaves, sweet basil, fish sauce and usually with chicken. Complemented by steamed jasmine rice, perfect and a must have.

Gaeng Keow Wan Kai (Green Chicken Curry)

A fairly spicy curry starting with a coconut milk base adding green chillies, sweet basil, aubergines, pea eggplants, bamboo shoots, coriander and tender chicken pieces. The key ingredient of green curry paste gives the dish its trademark appearance, served with rice it’s a unforgettable dish.

Kai Med Ma Muang (Chicken with Cashew Nuts)

Another Thai classic with world renowned cashew nuts from the south. Chicken, cashews, soy sauce, onions, chillies, pepper, carrot and mushrooms. Milder than curries but has all the Thai character that makes it a favourite to many.

Yam Nua (Spicy Beef Salad)

Salad or yam in Thai, is always fresh with unique flavours and combinations, the yam nua mixes onions, coriander, mint, lime, chilli and strips of beef for a zesty starter or main course. As with any dish if you don’t want it too spicy just ask and the chef will simply reduce the amount of chillies.

Pak Boong (Morning Glory)

Found across SE Asia, Pak Boong is a healthy and flavoursome dish made up of few ingredients. Morning glory is a delicious long thin green vegetable that is lightly fried with garlic and chilli to make a great side or main dish. A breakaway from the many spicy foods and good for vegetarians.

 

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