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Yam wunsen kung: a spicy
This article contains . Without proper , you may see
instead of .
Thai cuisine is the national
of . Balance, detail and variety are of paramount significance to Thai chefs. In his book The Principles of Thai Cookery, renowned celebrity chef, writer and authority on Thai cuisine
"What is Thai food? Every country in the world has its own food profile. It reflects its culture, environment, ingenuity and values. In the case of Thailand, these words come to mind: and the use of ingredients with medicinal benefits, as well as good flavor.
We not only pay attention to how a dish tastes: we are also concerned about how it looks, how it smells, and how it fits in with the rest of the meal. We think of all parts of the meal as a whole - sum rap Thai (the way Thais eat), is the term we use for the unique components that make up a characteristically Thai meal."
Thai cooking places emphasis on lightly prepared dishes with strong
components and a spicy edge. It is known for its complex interplay of at least three and up to four or five fundamental taste senses in each dish or the overall meal: sour, sweet, salty, bitter and spicy. Australian chef , a prolific chef and expert on Thai food, observed that unlike many other cuisines:
"Thai food ain't about simplicity. It's about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all. Some westerners think it's a jumble of flavours, but to a Thai that's important, it's the complexity they delight in.".
The art of
is said to have originated in the
nearly 700 years ago[]
Kaeng phet pet yang, a legacy of the palace cuisine of Ayutthaya
, originally from the Americas, were introduced to Thailand by the Portuguese and Spanish
Thai cuisine is more accurately described as four regional cuisines, corresponding to the four main regions of the country:
cuisine of the flat and wet central
plains and of , site of the former Thai kingdoms of
and , and the
culture of the
from before the arrival of
in the area.
or northeastern Thai cuisine of the more arid , similar in
and also influenced by
to its south, witnessed by the many ruins of temples from the time of the .
cuisine of the verdant valleys and cool, forested mountains of the , once ruled by the former
and home to the majority of the .
cuisine of the
which is bordered on two sides by tropical seas, with its many islands and including the , former
in the deep south.
Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors have mutually influenced one another over the course of many centuries. Regional variations tend to correlate to neighboring states (often sharing the same cultural background and
on both sides of the border) as well as climate and geography. Northern Thai cuisine shares dishes with
in Burma, northern
Province in China, whereas the cuisine of
(northeastern Thailand) is similar to , and is also influenced by
from Cambodia to its south, and by
to its east. Southern Thailand, with many dishes that contain liberal amounts of
and fresh , has that in common with
and . In addition to these four regional cuisines, there is also the Thai royal cuisine which can trace its history back to the
palace cuisine of the
( CE). Its refinement, cooking techniques, presentation, and use of ingredients were of great influence to the cuisine of the central Thai plains.
Many dishes that are now popular in Thailand were originally Chinese dishes. They were introduced to Thailand by the
starting in the 15th century, and by the
who started settling in larger numbers from the late 18th century CE onward, mainly in the towns and cities, and now form the majority of the . Such dishes include
: ???? (rice porridge),
(steamed buns),
(fried rice-noodles) and khao kha mu (stewed pork with rice). The Chinese also introduced the use of a wok for cooking, the technique of deep-frying and stir-frying dishes, several types of noodles,
(fermented bean paste), soy sauces, and . The
and , brought first by traders, and later settlers from these regions, with their use of dried spices, gave rise to Thai adaptations and dishes such as kaeng kari () and kaeng matsaman ().
Western influences, starting in 1511 CE when the first diplomatic mission from the
arrived at the court of Ayutthaya, have created dishes such as foi thong, the Thai adaptation of the Portuguese , and , where coconut milk replaces unavailable cow's milk in making a custard. These dishes were said to have been brought to Thailand in the 17th century by , a woman of mixed -- ancestry who was born in Ayutthaya, and became the wife of , the Greek adviser of . The most notable influence from the West must be the introduction of the
in the 16th or 17th century. It is now one of the most important ingredients in Thai cuisine, together with rice. During the ,
ships brought new crops from the Americas including tomatoes, , papaya, , pineapple, , , cashews, and peanuts.
, accompanied with a fork and spoon
Thai meal in a village temple
A plate of raw vegetables and herbs, together with
kapi, is often served as a free complimentary dish at
Thai food was traditionally eaten with the right hand while seated on mats or carpets on the floor, customs still found in the more traditional households. Today, however, most Thais eat with a
and . Tables and chairs were introduced as part of a broader
drive during the reign of , Rama IV. The fork and spoon were introduced by
after his return from a tour of Europe in 1897 CE.
An important concept with dining etiquette in the Thai manner is khluk: mixing the flavors and textures from the different dishes with the rice from ones plate. The food is pushed by the fork, held in the left hand, into the spoon held in the right hand, which is then brought to the mouth. A traditional ceramic spoon is sometimes used for soup, and knives are not generally used at the table. It is common practice for the both the Thais and the
who live in
and , to use sticky rice as an edible implement by shaping it into small, and sometimes flattened, balls by hand (and only the right hand by custom) which are then dipped into side dishes and eaten.
were foreign utensils to most
with the exception of the , and a few other cultures such as the , who are recent arrivals from
Province, . Traditionally, the majority of ethnic
ate with their hands like the people of India. Chopsticks are mainly used in Thailand for eating Chinese-style noodle soups, or at ,
or . Stir fried noodle dishes such as , and curry-noodle dishes such as khanom chin , are also eaten with a fork and spoon in the Thai fashion.
Thai meals typically consist of rice (khao in Thai) with many complementary dishes shared by all. The dishes are all served at the same time, including the soups, and it is also customary to provide more dishes than there are guests at a table. A Thai family meal would normally consist of rice with several dishes which should form a harmonious contrast of flavors and textures as well as preparation methods. Traditionally, a meal would have at least five elements: a dip or relish for raw and/or cooked vegetables (khrueang chim) is the most crucial component of any Thai meal. Khrueang chim, considered a building block of Thai food by Chef McDang, may come in the form of a spicy
(made of raw or cooked chilies and other ingredients, which are then mashed together), or a type of dip enriched with coconut milk called lon. The other elements would include a clear soup (perhaps a spicy tom yam or a mellow tom chuet), a curry or stew (essentially any dish identified with the kaeng prefix), a deep-fried dish and a stir-fried dish of meat, fish, seafood and/or vegetables.
In most Thai restaurants, diners will have access to a selection of Thai sauces () and condiments, either brought to the table by wait staff or present at the table in small containers. These may include: phrik nam pla/nam pla phrik (fish sauce, lime juice, chopped chilies and garlic), dried chili flakes, , sliced chili peppers in rice vinegar, , and even sugar. With certain dishes, such as khao kha mu (pork trotter stewed in soy sauce and served with rice), whole
are served in addition to the sour chili sauce. Cucumber is sometimes eaten to cool the mouth with particularly spicy dishes. They often feature as a , especially with one-dish meals. The plain rice, sticky rice or the khanom chin (Thai rice noodles) served alongside a spicy
or stir-fry, tends to counteract the spiciness.
When time is limited or when eating alone, single dishes, such as fried rice or noodle soups, are quick and filling. An alternative is to have one or smaller helpings of curry, stir-fries and other dishes served together on one plate with a portion of rice. This style of serving food is called khao rat kaeng (lit. "rice covered with curry"), or for short khao kaeng (lit. "rice curry"). Eateries and shops that are specialized in pre-made food, are the usual place to go to for having a meal this way. These venues have a large display showing the different dishes from which one can choose. When placing their order at these places, Thais will state if they want their food served as separate dishes, or together on one plate with rice (rat khao). Very often, regular restaurants will also feature a selection of freshly made "rice curry" dishes on their menu for single customers.
Main article:
Ingredients, green curry paste
Pla thu at a market
Thailand has about the same land area as Spain and a length of approximately 1650 kilometers or 1025 miles (Italy, in comparison, is about 1250 kilometers or 775 miles long), with
in the north, a high plateau in the northeast, a verdant river basin in the center, and tropical
and islands in the south. With over 40 distinct
each with its own culture and even more languages, it comes as no surprise that Thai cuisine, as a whole, features many different ingredients (suan phasom; : ???????), and ways of preparing food.
Thai food is known for its enthusiastic use of fresh (rather than dried)
and . Common flavors in Thai food come from garlic, galangal, coriander/cilantro, lemon grass, shallots, pepper,
leaves, shrimp paste, fish sauce, and chilies. , made from the sap of certain
palms, is used to sweeten dishes while
contribute sour notes. Meats used in Thai cuisine are usually pork and chicken, and also duck, , and . Goat and mutton are rarely eaten except by . , such as ,
and wild birds, are now less common due to , the introduction of modern methods of
in the 1960s, and the rise of , such as Thai , in the 1980s. Traditionally, fish, crustaceans, and shellfish play an important role in the diet of Thai people.
fame) observed in her book The English Governess at the Siamese Court (1870):
"The stream is rich in fish of excellent quality and flavour, such as is found in most of the great rivers of A and is especially noted for its , a kind of sardine, so abundant and cheap that it forms a common seasoning to the labourer’s bowl of rice."
Freshwater varieties come from the many rivers, lakes, ponds, and
inland, and seafood from the tropical seas of the southern half of the country. Some species, such as the , need brackish water as juveniles but live out their lives in freshwater once mature.
of species such as , , , and , now generates a large portion of the seafood sold in, and exported from Thailand.
Khanom chin, freshly made Thai rice noodles
(sticky rice), served with
(papaya salad) and
(grilled chicken) as part of a typical
Like most other Asian cuisines, rice is the staple grain of Thai cuisine. According to Thai food expert McDang, rice is the first and most important part of any meal, and the words for rice and food are the same: khao. As in many other rice eating cultures, to say "eat rice" (in Thai "kin khao"; pronounced as "gin cow") means to eat food.
Thai farmers historically have cultivated tens of thousands of rice varieties. The traditional recipe for a rice dish could include as many as 30 varieties of rice.That number has been drastically reduced due to genetic modifications.
Non-glutinous rice () is called khao chao (lit. "princely rice"). One type, which is indigenous to Thailand, is the highly prized, sweet-smelling
(khao hom mali). This naturally aromatic long-grained rice grows in abundance in the
that blanket Thailand's central plains. Once the
or cooked, it is called khao suai (lit. "beautiful rice"). Non-glutinous rice is also used for making fried rice dishes, and for , of which there are three main varieties: khao tom (a thin rice soup, most often with minced pork or fish), khao tom kui (a thick, unflavored rice porridge that is served with side dishes), or chok (a thick rice porridge that is flavored with broth and minced meat).
Other varieties of rice eaten in Thailand include:
(khao niao), a unique variety of rice which contains an unusual balance of the starches present in all rice, causing it to cook up to a sticky texture. Sticky rice, not jasmine rice, is the
in the local cuisines of
(), both regions of Thailand directly adjacent to
with which they share many cultural traits. Thai , an unpolished long grain rice with an outer deep reddish-brown color and a white center, has a nutty taste and slightly chewy compared to the soft and gummy texture of jasmine rice. Only the husks of the red rice grains are removed which allows it to retain all its nutrients and vitamins, but unlike brown rice, its red color comes from antioxidants in the bran. Black sticky rice is a type of sticky rice with a deep purple-red color that may appear black. Another unpolished grain, black sticky rice has a rich nutty flavor that is most often enjoyed in desserts.
Noodles are usually made from either rice flour, wheat flour or mung bean flour.
is fresh rice vermicelli made from fermented rice, and eaten with spicy curries such as green chicken curry (khanom chin kaeng khiao wan kai) or with salads such as som tam. Other rice noodles, adapted from Chinese cuisine to suit Thai taste, are called kuaitiao in Thailand and come in three varieties: sen yai are wide flat noodles, sen lek are thin flat rice noodles, and sen mi (also known as
in the West) are round and thin. Bami is made from egg and
flour and usually sold fresh. They are similar to the Teochew . Wun sen, called
in English, are extremely thin noodles made from
flour which are sold dried. Thai noodle dishes, whether stir-fried like
or in the form of a noodle soup, usually come as an individual serving and are not meant to be shared and eaten communally.
Rice flour (paeng khao chao) and
flour (paeng man sampalang) are often used in desserts or as a thickening agent.
Nam pla, a table sauce most often eaten with rice dishes, is made from fish sauce and sliced chilies, and often also includes garlic and lime
pla chi (a chili paste from northern Thailand made with grilled fish) is served here with raw and steamed vegetables as one of the dishes in a communal meal
An ingredient found in many Thai dishes and used in every region of the country is nam pla, a clear
that is very aromatic. Fish sauce is a staple ingredient in Thai cuisine and imparts a unique character to Thai food. Fish sauce is prepared with fermented fish that is made into a fragrant condiment and provides a salty flavor. There are many varieties of fish sauce and many variations in the way it is prepared. Some fish may be fermented with shrimp and/or spices. Another type of sauce made from fermented fish is . It is more pungent than nam pla, and, in contrast to nam pla, which is a clear liquid, pla ra is opaque and often contains pieces of fish. To add this sauce to a som tam (spicy papaya salad) is a matter of choice. Kapi, Thai , is a combination of fermented ground shrimp and salt. It is used in the famous chili paste called nam phrik kapi, in rice dishes such as khao khluk kapi and it is indispensable for making
is a pungent sauce used in the
cuisine, that is made from the fermented innards of the
(pla thu). It is one of the main condiments of kaeng tai pla curry and is also used to make nam phrik tai pla. Far removed from the nearest sea, from northern Thailand comes nam pu: a thick, black paste made by boiling mashed
for hours. It is used as an ingredient for certain northern Thai salads, curries, and chili pastes. It too has a strong and pungent flavor.
are Thai chili pastes, similar to the
. Each region has its own special versions. The words "nam phrik" are used by Thais to describe many pastes containing chilies used for dipping, although the more watery versions tend to be called .
pastes are normally called phrik kaeng or khrueang kaeng (lit. curry ingredients) but some people also use the word nam phrik to designate a curry paste. Red curry paste, for instance, could be called phrik kaeng phet or khrueang kaeng phet in Thai, but also nam phrik kaeng phet. Both nam phrik and phrik kaeng are prepared by crushing together chilies with various ingredients such as garlic and shrimp paste using a . Some nam phrik are served as a dip with vegetables such as cucumbers, cabbage and yard-long beans, either raw or blanched. One such paste is nam phrik num, a paste of pounded fresh green chilies, shallots, garlic and coriander leaves. The sweet roasted chili paste called nam phrik phao is often used as an ingredient in tom yam or when frying meat or seafood, and it is also popular as a spicy "jam" on bread, or served as a dip with . The dry nam phrik kung, made with pounded
(kung haeng), is often eaten plain with rice and a few slices of cucumber. French diplomat
also observed that chili pastes were vital for the way Thai people eat. He provides us with a recipe for nam phrik with
and onions in Du Royaume de Siam, an account of his mission to Thailand published in 1691.
The soy sauces which are used in Thai cuisine are of Chinese origin, and the Thai names for them are (wholly or partially)
from the : si-io dam (dark soy sauce), si-io khao (light soy sauce), si-io wan (sweet soy sauce), and
(fermented whole soy beans). Namman hoi () is also of Chinese origin. It is used extensively in vegetable and meat stir-fries.
A vegetable stall at a market in .
packed with lemongrass and kaffir lime leaves ready for steaming
The elaborate spice mix needed for northern Thai
Thai dishes use a wide variety of herbs, spices and leaves rarely found in the West. The characteristic flavor of
leaves (bai makrut) appears in many Thai soups (e.g., the hot and sour ) or curry from the southern and central areas of Thailand. The Thai
(manao) is smaller, darker and sweeter than the kaffir lime, which has a rough looking skin with a stronger lime flavor. Kaffir lime leaves or rind is frequently combined with
(takhrai), either kept whole in simmered dishes or blended together with liberal amounts of chilies and other aromatics to make curry paste. Fresh , redolent with a distinctive scent reminiscent of
and stems which are often tinged with a purple color, are used to add fragrance in certain dishes such as . Other commonly used herbs in Thai cuisine include phak chi, ( or cilantro leaves), rak phak chi (cilantro/coriander roots),
(saranae),
(kraphao), ginger (khing),
(krachai),
(phak chi farang),
leaves (bai toei), and
(maenglak). Spices and spice mixtures used in Thai cuisine include phong phalo (), phong kari (), and fresh and dried
(phrik thai). Northern Thai
uses a very elaborate spice mix, called phrik lap, which includes ingredients such as , , , ,
Besides kaffir lime leaves, several other tree leaves are used in Thai cuisine such as , the young feathery leaves of the
tree. These leaves can be cooked in omelettes, soups and curries or eaten raw in Northern Thai salads.
are often used as packaging for ready-made food or as steamer cups such as in
pla, a spicy steamed
made with fish and coconut milk.
flowers are also used in
or as a vegetable ingredient for certain curries. The leaves and flowers of the
(sadao) are also eaten blanched. Phak lueat (leaves from the ) are cooked in curries, and bai makok (from the ) can be eaten raw with a chili paste.
Five main chilies are generally used as ingredients in Thai food. One chili is very small (about 1.25 centimetres (0.49 in)) and is known as the hottest chili: phrik khi nu suan ("garden mouse-dropping chili"). The slightly larger chili
("mouse-dropping chili") is the next hottest. The green or red phrik chi fa ("sky pointing chili") is slightly less spicy than the smaller chilies. The very large phrik yuak, which is pale green in color, is the least spicy and used more as a vegetable. Lastly, the dried chilies: phrik haeng are spicier than the two largest chilies and dried to a dark red color.
Other typical ingredients are the several types of
(makhuea) used in Thai cuisine, such as the pea-sized
and the egg-sized , often also eaten raw. Although
is often used in Asian restaurants in the west in phat phak ruam (stir-fried mixed vegetables) and rat na (rice noodles served in gravy), it was never actually used in any traditional Thai food in Thailand and is still rarely seen in Thailand. Usually in Thailand,
is used, for which broccoli is a substitute. Other vegetables which are often eaten in Thailand are thua fak yao (), thua ngok (), no mai (), tomatoes, , phak tam lueng (), phak kha na (), phak kwangtung (),
(both the tuber and leaves), a few types of , phak krathin (), sato (), tua phū () and khaophot ().
Among the green, leafy vegetables and herbs that are usually eaten raw in the meal or as a side dish in Thailand, the most important are: phak bung (), horapha (), bai bua bok (), phak kachet (), phak kat khao (), phak phai (), phak kayang (), phak chi farang (), phak tiu (), phak "phaai" () and kalamplī (). Some of these leaves are highly perishable and must be used within a couple of days.
Several types of
(het) also feature in Thai cuisine such as
(het fang),
(het hom), and
(het hu nu khao).
Flowers are also commonly used ingredients in many Thai dishes, either as a vegetable, such as dok khae () and huapli (the flower bud of the ), or as a food coloring, such as with the blue-colored dok anchan (the flowers of the , which can also be eaten raw or fried).
Durians at a Thai market
Kaeng kanun is a northern Thai curry made with jackfruit
Fresh fruit forms a large part of the Thai diet, and are customarily served after a meal as dessert. The Scottish author , sent on an embassy to Bangkok in 1822, writes in his account of the journey:
"The fruits of Siam, or at least of the neighbourhood of Bangkok, are excellent and various, surpassing, according to the experience of our party (...) those of all other parts of India." The Siamese themselves consume great quantities of fruit, and the whole neighbourhood of Bangkok is one forest of fruit trees.
Fruit is not only eaten on its own, but often served with spicy dips made from sugar, salt, and chilies. Fruits feature in spicy salads such as som tam (green papaya salad) and yam som-o (pomelo salad), in soups with
juice such as tom khlong and , and in Thai curries such as kaeng kanun (jackfruit curry), kaeng pet phet yang (grilled duck curry with pineapple or grapes), and kaeng pla sapparot (fish and pineapple curry). Fruits are also used in certain Thai chili pastes, such as in nam phrik long rue made with madan (a close relative of the ), and nam phrik luk nam liap, made with the fruit of the .
Although many of the exotic fruits of Thailand may have been sometimes unavailable in Western countries, Asian markets now import such fruits as
and . In Thailand one can find , , , , , , , , , ,
and other native fruits.
in Thailand each year holds the World Durian Festival in early May. This single province is responsible for half of the durian production of Thailand and a quarter of the world production. The Langsat Festival is held each year in
on the weekends in September. The langsat (), for which Uttaradit is famous, is a fruit that is similar in taste to the .
comes , used both in curries and desserts, and . The
can be served as a drink and the young flesh is eaten in either sweet or
dishes. The grated flesh of a mature coconut is used raw or toasted in sweets, salads and snacks such as . Thais not only consume products derived from the nut (actually a ), but they also make use of the
as a vegetable. From the stalk of the flowers comes a sap that can be used to make , alcoholic beverages, and sugar. Coconut milk and other coconut-derived ingredients feature heavily in the cuisines of central and southern Thailand. In contrast to these regions, coconut palms do not grow as well in northern and northeastern Thailand, where in wintertime the temperatures are lower and where there is a dry season that can last five to six months. In northern Thai cuisine, only a few dishes, most notably the noodle soup , use coconut milk. In the southern parts of northeastern Thailand, where the region borders , one can again find dishes containing coconut. It is also here that the people eat non-glutinous rice, just as in central and southern Thailand, and not glutinous rice as they do in northern Thailand and in the rest of northeastern Thailand.
, , , , and , which do not traditionally grow in Thailand and in the past had to be imported, have become increasingly popular in the last few decades since they were introduced to Thai farmers by the Thai Royal Projects, starting in 1969, and the
Project since 1988. These temperate fruit grow especially well in the cooler, northern , where they were initially introduced as a , together with other crops such as cabbages, , and .
Main article:
Whereas many Thai dishes are now familiar in the West, the vast majority still is not. In many of the dishes below, different kinds of protein, or combinations of protein, are interchangeable as the main ingredient. Beef (nuea), chicken (kai), pork (mu), duck (pet),
(taohu), fish (pla), prawns or shrimp (kung), crab (pu),
(hoi), or egg (khai) can, for example, all be used as main ingredients for kaeng phet (red curry). Kaeng phet kai will be red curry with chicken, kaeng phet mu with pork, etc..
A typical family breakfast in
(northeastern Thailand)
Khao chao (: ????????; lit. "morning rice/food"), breakfast dishes, for Thais are limited. Very often, a Thai breakfast can consist of the same dishes with rice which are also eaten for lunch or dinner. Single dishes such as fried rice, noodle soups, and steamed rice with something simple such as an omelette, fried/grilled pork or chicken, or a stir-fry with vegetables, are commonly sold for breakfast from
as a quick .
The following dishes are viewed as being specific breakfast dishes but they can also be found at any other moment of the day:
- a rice porridge commonly eaten in Thailand for breakfast. Similar to the
eaten in other parts of Asia.
Khao khai chiao - an omelet (khai chiao) with white rice, often eaten with a chili sauce and slices of cucumber.
- a Thai style rice soup, usually with pork, chicken, fish or shrimp.
- The Thai version of the Chinese deep-fried bread called youtiao, it can be topped up with spreads such as sangkhaya or with chocolate and sweetened .
Nam taohu -
which is often served with sweet jellies.
Khao kha mu
Khao soi with traditional accompaniments in ,
Known as ahan chan diao (: ?????????????; lit. "single dish food"), it is not only the name for true single plate dishes, but also for dishes that are served "rat khao" (lit. "poured on rice"): one or more dishes are served together with rice on one plate. Some of these eateries offer a large selection of (pre-cooked) dishes, others are specialized in only a one, or a few dishes with rice.
Kaphrao mu rat khao - minced pork fried with chilies, garlic, soy sauce and holy basil, served together with rice, and with nam pla phrik as a condiment.
Khanom chin kaeng kiao wan kai - fresh Thai rice noodles () is served in a bowl with green chicken curry as a sauce. Raw vegetables, herbs, and fish sauce are served on the side and can be added to taste.
Khanom chin
- A specialty of Northern Thailand, it is Thai fermented rice noodles served with pork
and raw vegetables, in a sauce made with pork broth and tomato, crushed fried dry chilies, chicken blood, dry fermented soy bean, and dried red
Khanom chin namya - round boiled rice noodles topped with a fish based sauce and eaten with fresh leaves and vegetables.
Khao kha mu - steamed rice served with
pork leg, steamed mustard greens, pickled cabbage, sweet-sour chili sauce, raw garlic, fresh bird's eye chilies, and boiled egg.
Khao khluk kapi - rice stir-fried with shrimp paste, served with sweetened pork and vegetables.
- rice steamed in chicken stock with garlic, with boiled chicken, chicken stock and a spicy dipping sauce. It is usually served with a bowl of radish soup, or .
Khao mu daeng - slices of Thai-style Chinese
is served with rice, sliced cucumber, and a thickened gravy. This often comes with a bowl of broth and a few stalks of raw scallions. Thick, black soy sauce with sliced chilies is used as condiment.
Khao na pet - rice served with slices of red-roast duck, sliced cucumber, and a thickened gravy. It is served with the same spicy soy-sauce condiment as aforementioned khao mu daeng and also often comes with a bowl of soup, and additional stalks of raw scallions.
- One of the most common rice dishes in Thailand. Usually with chicken, beef, shrimp, pork, crab or coconut or pineapple, or vegetarian (che; : ??).
- although devised in Thailand, it is called "American-style" fried rice because the rice is fried with tomato , contains raisins, and is served with a , hot dogs and bacon, which were all viewed as being typically American ingredients.
Khao phat kai - fried rice with chicken.
Khao phat mu - fried rice with pork.
Khao phat pu - fried rice with crab meat.
Khao phat kung - fried rice with shrimp.
Khao phat naem - fried rice with fermented sausage (naem, a typically sausage from the Northeast, it is similar to the
- curried noodle soup enriched with coconut milk (traditionally a novel ingredient in the cooking traditions of northern Thailand), garnished with crispy fried wheat noodles, and served with pickled cabbage, lime, a chili paste, and raw shallots on the side. Arguably Chiang Mai's most iconic dish, it was originally a dish of the , Chinese-Muslim traders from
Province in China. Northern Thai khao soi is vastly different from the Lao version.
Kuaitiao nam and bami nam - noodle soup can be eate served with many combinations of proteins, vegetables, and spicy condiments. The word kuaitiao, although originally designating only sen yai (), is now used colloquially for rice noodles in general: sen mi (), sen lek (narrow rice noodles) and the aforementioned sen yai. The yellow egg noodles are called bami. Four condiments are usually provided on the table: sugar, fish sauce, chili flakes, and sliced chilies in vinegar.
Kuaitiao luk chin pla - noodle soup with .
Bami mu daeng - egg noodles with Thai-style .
- wide rice noodles covered in a gravy, with beef, pork, chicken, shrimp, or seafood.
- deep fried rice vermicelli with a sweet and sour sauce.
- noodles stir-fried with chilies and holy basil.
- rice noodles (often kuai tiao) stir-fried with si-io dam (thick sweet soy sauce) and nam pla (fish sauce) and pork or chicken.
- rice noodles pan fried with fish sauce, sugar, lime juice or tamarind pulp, chopped peanuts, and egg combined with chicken, seafood, or tofu. It is listed at number 5 on World's 50 most delicious foods readers' poll compiled by
Ho mok pla can be likened to a fish curry p?té
Kung pao, grilled prawns, made with the
that are native to the rivers of central Thailand
Ahan Phak Klang (: ????????????; lit. "central region food") is most often eaten with the non- . The cuisine has also incorporated many
Chuchi pla kaphong - snapper in chuchi curry sauce (thick red curry sauce)
- chicken stir-fried with sliced ginger.
- called "green curry" in English, it is a coconut curry made with fresh green chillies and flavoured with Thai basil, and chicken or fish meatballs. This dish can be one of the spiciest of Thai curries.
of fish, spices, coconut milk and egg, steamed in a banana leaf cup and topped with thick coconut cream before serving.
- a mild creamy coconut curry with beef (phanaeng nuea), chicken, or pork. It includes some roasted dried spices similar to .
(lit. 'spicy curry') - also known as red curry in English, it is a coconut curry made with copious amounts of dried red chillies in the curry paste.
- a hot and sour soup/curry usually eaten together with rice
Kai phat met mamuang himmaphan - The
version of the
style chicken with
known as , fried with whole dried chilies.
- dried shrimp and other ingredients wrapped in
often eaten as a snack or a starter.
Phak bung fai daeng - stir fried
- khana () stir fried with crispy pork.
- beef, pork, prawns or chicken stir fried with , chillies,
for instance mu phat kaphrao /kaphrao mu with minced pork.
Phat phak ruam - stir fried combination of vegetables depending on availability and preference.
Phat phrik - often eaten as : beef stir fried with chilli.
- steamed fish with a spicy lime juice dressing.
- literally "Three flavours fish": deep fried fish with a sweet, tangy and spicy tamarind sauce.
Pu cha - a mixture of cooked crab meat, pork, garlic and pepper, deep fried inside the crab shells and served with a simple spicy sauce, such as Sri Rachaa sauce, sweet-hot garlic sauce, nam phrik phao (roasted chilli paste), nam chim buai (plum sauce), or in a red curry paste, with chopped green onions. It is sometimes also served as deep fried patties instead of being fried in the crab shell.
- a Thai variant of the Chinese .
Thot man - deep fried fishcake made from
(thot man pla krai) or shrimp (thot man kung).
or kaeng chuet - a clear soup with vegetables and, for instance, wunsen (), tauhu (), mu sap (minced pork), or het (mushrooms). It is of Thai Chinese origin.
- hot spicy soup with coconut milk, galangal and chicken.
- hot & sour soup with meat. With shrimp it is called tom yam goong or tom yam kung, with seafood (typically shrimp, squid, fish) tom yam thale, with chicken tom yam kai.
Yam - general name for many different kinds of sour , such as those made with
(yam wunsen), with seafood (yam thale), or grilled beef (yam nuea). The dressing of a "yam" will normally consist of shallots, fish sauce, tomato, lime juice, sugar, chilies and Thai celery (khuenchai), or coriander.
Yam pla duk fu - crispy fried catfish with a spicy, sweet-and-sour, green mango salad.
Som tam, , and sticky rice are iconic dishes of the Isan region of Thailand
Ahan Isan (: ??????????; lit. " food") generally features dishes similar to those found in , as Isan people
culture and speak a language that is generally mutually intelligible with the . The
of Isan is
and most of the Isaan food is very spicy and cooked with local ingredients found on the farms all through North Eastern Thailand. Isaan people get their income from primarily farming. Rice, sugar cane, pineapple, potato and rubber are all farmed in this region.
Snail Curry - Kaeng Khae Hoi - Kaeng khae hoi or kaeng khao khua hoi requires the same ingredients as kaeng khae except for using snails instead of chicken. Roasted ground rice will thicken the liquid part.
Namphrik Pla – Fish Chili Sauce - Namphrik pla or fish chili sauce can be a little thick or thin depending on the amount of liquid from the boiling fish one puts in it. Grilled fish can be used instead of boiled fish. Any kinds of fresh chilies can be used from mild to the hottest kinds to suit one’s taste. It goes well with water clover, tips of lead tree greens or crispy eggplant.
Lap Kai - Lap kai is a favorite dish for all occasions. It requires minced chicken meat and fresh chicken blood mixed with chili paste for lap made from roasted dried chilies and spices. It is usually eaten with a variety of vegetables and herbs that are pungent known as “phak kap lap”. Lap dip refers to the uncooked kind. Lap suk. Is the cooked kind which is stir-fried with a little oil and water.
Yam Tao – Paddy Crabs in Algae with Eggplant - Yam tao or tam tao is made from fresh water algae grown in paddy fields in Isaan and 2-3 kinds of sliced eggplant with boiled crabs and ginger leaves as well as fresh bird chilies.
Tam Khai Mot Daeng – Ant Egg and Roasted Vegetables - am khai mot daeng is madethe same as other kinds of “tam” dishes with roasted long peppers and two kinds of chopped mint to enhance the flavor. Keep in mind that shrimp paste is not used in this recipe.
Namphrik Nam Oi – Brown Sugar Chili Sauce - Isaan brown cane sugar sauce is good as a dip for such sour tasting fruit as green mangoes, mango plums or tamarind from local fields.
Namphrik Nampu – Crab and Chili Sauce - Namphrik nampu is rather thick to almost dry. Many kinds of fresh chilies can be used also. Including smoked chilies. Because crabs are abundant in the rice fields of NorthEast Thailand this is a common dish at lunch at the farm.
Water Beetle and Chili Dip – Namphrik Maengda - This is also a rather dry or very thick kind of chili dish. Any kind of chilies (preferably fresh) can be used. Other kinds of edible beetles or wasps or bees can be used instead of the maengda. Because of the pungent odor of the maengda, garlic should be left out.
Yam Phak Kum Dong – Pickled Phak Kum Leaf - The greens of phak kum have to be pickled for at least three days the same way as pickling mustard greens (phak kat). This recipe calls for roasted dried chilies.
Naw O - Piclked Bamboo Shoots - No-o refers to bamboo shoots that have a strong smell by the process of quick pickling (2-3 days). Some recipes pickle the shoots with the peels and take off the peel just before boiling. Boiling should be rather long for a good result.
Mola Crickets and Chili Dip – Namphrik Maeng Chon - This kind of chili dish is rather dry and very thick. Use fresh chilies of any kind. Other kinds of edible insects or larvae can be used instead of mola crickets which will be called by the name of the insects used as the main ingredients such as wasp, grasshopper or bee larvae (namphrik to, namphrik taen and namphrik phueng).
- clean and high in protein nutrients. Red ants eat mango leaves so their bodies taste like a squirt of lime, but their fresh eggs are fatty and sweet.
- marinated, grilled chicken.
Khao niao -
is eaten as a
both in the Northeast as in the North of T it is traditionally steamed.
- a traditional Lao
containing meat, onions, chillies, roasted rice powder and garnished with mint.
Mu ping - marinated, grilled pork on a stick.
Nam chim chaeo - is a sticky, sweet and spicy dipping sauce made with dried chilies, fish sauce, palm sugar and black roasted rice flour. It is often served as a dip with mu yang (grilled pork).
- made with pork (mu) or beef (nuea) and somewhat identical to lap, except that the pork or beef is cut into thin strips rather than minced.
- a stir-fried rice noodle dish commonly served with papaya salad in Thailand. Dried rice noodles of many colors are a specific ingredient for this dish.
- grated , pounded with a , similar to the Lao tam mak hoong. There are three main variations: som tam pu with pickled , and som tam Thai with peanuts, dried shrimp and palm sugar and som tam pla ra from the northeastern part of Thailand (Isan), with salted
fish, white eggplants, fish sauce and . Som tam is usually eaten with sticky rice but a popular variation is to serve it with khanom chin (rice noodles) instead.
Suea rong hai - grilled beef .
Tom saep - Northeastern-style hot & sour soup.
khao thot or naem khluk - a salad made of crumbled rice-and-curry
and sour pork sausage.
A selection of Northern Thai dishes, served as starters
Ahan Lanna (: ??????????; lit. " food") shares certain dishes with neighboring , in Burma, and with northern . As in northeastern Thailand, glutinous rice, not jasmine rice, is eaten as the staple food.
Aep - Slow-grilled wrapped in banana leaves, this dish is most often made with chopped meat, small fish or , mixed with beaten eggs and spices.
Kaeng hang-le - a Burmese-influenced stewed pork curry which uses peanuts, dried chilies, tamarind juice and curry paste in the recipe, but containing no coconut milk.
- is a spicy northern Thai curry of herbs, vegetables, the leaves of an acacia tree () and meat (chicken, , pork or ). It also does not contain any coconut milk.
Kaeng khanun - a curry of pork stewed with green jackfruit, which is very popular in the region. Like all northern Thai curries, it does not contain any coconut milk.
- better known as "Jungle Curry" internationally. Traditionally made with wild boar, most often pork or chicken is used nowadays.
- deep fried crispy pork rinds which often eaten with chili pastes such as nam phrik num but also eaten as a snack on their own.
- drier and smokier in taste, Northern Thai larb does not contain lime or fish sauce. Instead it's flavoured and seasoned with an elaborate mix of ground dried chillies, dried spices like , , , , , , and occasionally blood of the animal used.
Nam phrik kha - thick relish made with roasted chilies, garlic, galangal and salt. This northern Thai specialty is often served as a dip for steamed mushrooms or steamed sliced beef shank.
Nam phrik num - a chili paste of pounded large green chilies, shallots, garlic, coriander leaves, lime
eaten with steamed and raw vegetables, and sticky rice.
Nam phrik ong - resembling a thick , it is made with dried chilies, minced pork, fermented soy beans, eaten with steamed and raw vegetables, and sticky rice.
- a grilled sausage of ground pork mixed w it is often served with chopped fresh ginger and chilies at a meal. It is also sold at markets in Chiang Mai as a snack.
Tam som-o - a salad made from the slightly pounded flesh of a pomelo fruit, which is mixed with garlic, sliced lemongrass, and a thick pungent black paste (nam pu) made from boiling down the juices and meat of rice-paddy crab.
A basic southern Thai kaeng som with fish and bamboo shoots
Ahan Phak Tai (: ???????????; lit. "southern region food") shares certain dishes with the . Southern Thais, just like the people of central Thailand to the north, and the people of Malaysia to the south, eat non-glutinous rice as their staple food.
- also known in English as Massaman curry, it is an Indian style curry, usually made by Thai-Muslims, of stewed beef and containing roasted dried spices, such as coriander seed, that are rarely found in other Thai curries. In 2011
ranked massaman as number one in an article titled World's 50 most delicious foods.
(Southern Thai name) or kaeng lueang (Central Thai name) - a sour curry with fish, vegetables or fruit
- a thick sour vegetable curry made with
and shrimp paste, often containing roasted fish or fish innards, bamboo shoots and eggplant.
- Thai-style biryani, a specialty of Southern Thailand's Muslim community.
- a rice salad from Southern Thailand.
Khua kling - a very dry spicy curry made with minced or diced meat with sometimes yardlo often served with fresh green phrik khi nu (thai chilies) and copious amounts of finely shredded bai makrut (kaffir lime leaves).
- grilled meat, usually pork or chicken, served with cucumber salad and peanut sauce (actually of Indonesian origin, but now a popular street food in Thailand).
A selection of sweet snacks at a market in Thailand
Khao tom mat, sticky rice and banana
Khong wan (: ???????; lit. "sweet things"). Although most Thai meals finish with fresh fruit, sometimes sweet snacks, often eaten in-between meals, will also be served as a dessert.
Chaokuai -
is often served with only shaved ice and .
- coconut-rice pancakes, one of the ancient Thai desserts
- a traditional Thai dessert prepared from sticky rice, coconut milk, and banana.
Khanom bua loi – mashed
are mixed with rice flour into small balls, boiled and then served in coconut milk.
– multi-layers of -flavoured
flour mixed with coconut milk. It is the one of .
- a sweet baked
containing coconut milk, eggs, palm sugar and flour, sprinkled with sweet fried onions.
Khanom tan – palm flavoured mini cake with shredded coconut on top.
talai - steamed sweet coconut jelly and cream.
- A cake made from steamed rice mixed with beans or peas, grated coconut and coconut milk.
Khao niao mamuang - sticky rice cooked in sweetened thick coconut milk, served with slices of ripe mango.
– bananas in coconut milk
Lot chong nam kathi –
noodles in coconut milk, similar to the Indonesian .
Ruam mit – mixed ingredients, such as chestnuts covered in flour, , , tapioca, and lot chong, in coconut milk.
Sarim – multi-colored mung bean flour noodles in sweetened coconut milk served with crushed ice.
- egg and coconut
served with pumpkin, similar to the
of Malaysia, Indonesia and the Philippines.
scented coconut pudding set in cups of fragrant
- sweets made from preserved mango, often sold as flat wafers, or as a roll.
- a sweet round egg ball one of the nine auspicious Thai desserts.
Khrueang duem (: ???????????; lit. "beverages")
- Thai iced tea.
and the origin of .
Nam maphrao - the juice of a young coconut, often served inside a coconut.
Nam matum - a refreshing and healthy drink made from the fruit of the .
- a sweet Thai black .
- a traditional
Other alcoholic beverages from Thailand include
and . Several brands of beer are , the two biggest brands being
A street stall selling fried insects
in Thailand, especially in Isan and in the North. Many markets in Thailand feature stalls which sell deep-fried ,
(ching rit), ,
(non mai),
(khai mot) and . The culinary creativity even extends to naming: one tasty larva, which is also known under the name "bamboo worm" (non mai phai, ), is colloquially called "express train" (rot duan) due to its appearance.
Most of the insects taste fairly bland when deep-fried, somewhat like popcorn and prawns. But when deep-fried together with kaffir lime leaves, chilies and garlic, the insects become an excellent snack to go with a drink. In contrast to the bland taste of most of these insects, the maeng da or maelong da na () has been described as having a very penetrating taste, similar to that of a very ripe . This
is famously used in a chili dip called nam phrik maengda. Some insects, such as , ant eggs and , are also eaten boiled in a soup in , or used in egg dishes in northern Thailand.
Street food during the
A stall at a wet market in
selling a wide selection of dishes
A motorcycle with a side car selling grilled fast food snacks
The quality and choice of street food in Thailand is world renowned. Bangkok is often mentioned as one of the best street food cities in the world, and even called the street food capital of the world. The website
says:"Few places in the world, if any, are as synonymous with street food as Thailand. For the variety of locations and abundance of options, we selected Bangkok, Thailand, as our number one spot for street food. Bangkok is notable for both its variety of offerings and the city's abundance of street hawkers."
One could think that there hardly is a dish in Thai cuisine that is not sold by a street vendor or at a market somewhere in Thailand. Some specialize in only one or two dishes, others offer a complete menu that rival that of restaurants. Some sell only pre-cooked foods, others make food to order. The foods that are made to order, tend to be dishes that can be quickly prepared: quick stir-fries with rice, such as kaphrao mu (spicy basil-fried minced pork) or phat khana (stir-fried ), and quick curries such as pladuk phat phet (catfish fried with red curry paste).
Noodles are another popular street food item as they are mainly eaten as a single dish. Chinese style noodle soups, fried noodles, and fermented Thai rice noodles (), served with a choice of different Thai curries, are popular. Nearly everywhere in Thailand you will see som tam () and sticky rice sold at stalls and roadside shops. This is popularly eaten together
but if the shop doesn't sell any themselves, someone else nearby will. In most cities and towns there will be stalls selling sweet roti, a thin, flat fried dough envelop, with fillings such as banana, egg, and chocolate. The roti is similar to the Malay
and Singaporean , and the stalls are often operated by . Sweets snacks, collectively called khanom, such as tako (coconut cream jelly), khanom man (coconut
cake) and khanom wun (flavored jellies), can be seen displayed on large trays in glass covered push-carts. Other sweets, such as
and khanom khrok (somewhat similar to Dutch ), are made to order.
In the evenings, mobile street stalls, often only a scooter with a side car, drive by and temporarily set up shop outside bars in Thailand, selling kap klaem ("drinking food"). Popular kap klaem dishes sold by mobile vendors are grilled items such as sun-dried squid, meats on skewers, or grilled sour sausages, and deep-fried snacks such as fried insects or fried sausages. Peeled and sliced fruits are also sold from street carts, laid out on a bed of crushed ice to preserve their freshness. Salapao, steamed buns filled with meat or sweet beans and the Thai version of the Chinese steamed , are also commonly sold by mobile vendors.
Food markets in Thailand, large open air halls with permanent stalls, tend to operate as a collection of street stalls, each vendor with their own set of tables and providing (limited) service, although some resemble the regular food courts at shopping malls and large supermarkets, with service counters and the communal use of tables. Food courts and food markets offer many of the same foods as street stalls, both pre-cooked as well as made to order. Night food markets, in the form of a collection of street stalls and mobile vendors, spring up in parking lots, along busy streets, and at temple fairs and local festivals in the evenings, when the temperatures are more agreeable and people have finished work.
The dishes sold at
in Thailand tend to be offered pre-cooked. Many people go there, and also to street vendors, to buy food for at work, or to take back home. It is a common sight to see Thais carrying whole communal meals consisting of several dishes, cooked rice, sweets, and fruit, all neatly packaged in plastic bags and , to be shared with colleagues at work or at home with friends and family. Due to the fact that many dishes are similar to those that people would cook at home, it is a good place to find regional, and seasonal, foods.
Traditional Thai vegetarian restaurants will carry yellow signs with che (left) or ahan che (right) written in red in
A salad made with deep-fried banana blossom at a vegetarian restaurant in Chiang Mai
Although the
is celebrated each year by a portion of Thailand's population, and many restaurants in Thailand will offer vegetarian food during this festival period, pure vegetarian food is usually difficult to find in normal restaurants and eateries in Thailand. All traditionally made , for instance, contain , and
is used as salt in many Thai dishes. At shops and restaurants that specifically cater for vegetarians, substitutes for these ingredients are used. Meat dishes are also commonly part of the
offered to
is not considered obligatory in
B but having an animal killed specifically to feed Buddhist monks is prohibited.
In most towns and cities, traditional , without any meat or seafood products of any kind and also excluding certain strong tasting vegetables and spices, is sold at specialized vegetarian restaurants which can be recognized by a yellow sign with in Thai script the word che (: ??; IPA: ; pronounced as "chay", as in the word "change"; lit. "vegetarian") or ahan che (pronounced as "ah-hahn chay"; lit. "vegetarian food") written on it in red. These restaurants serve what can be regarded as
food. Many Indian restaurants of the sizable
will also have vegetarian dishes on offer, due to the fact that vegetarianism is held as an ideal by many . Indian vegetarian cuisine can incorporate
and . Due to the increased demand for vegetarian food from foreign tourists, many hotels, guesthouses and restaurants that cater to them, will now also have vegetarian versions of Thai dishes on their menu.
would have very few problems with Thai cuisine due to the abundance of Thai dishes which only contain fish and seafood as their source of animal protein.
A dish of peanuts, ginger, and chili at "Kiin Kiin" in Copenhagen
Thai cuisine only became well-known worldwide from the 1960s onwards, when
and American troops arrived in large numbers during the
period. The number of Thai restaurants went up from four in 1970s
to between two and three hundred in less than 25 years. The earliest attested Thai restaurant in the United States, "Chada Thai", opened their doors in 1959 , Colorado. It was run by the former newspaper publisher Lai-iad (Lily) Chittivej. The oldest Thai restaurant in , the "The Bangkok Restaurant", was opened in 1967 by Mr and Mrs , a former Thai diplomat and his wife, in .
The global popularity of Thai cuisine is seen as an important factor in promoting , and also increase exports of Thailand's . In June 2009, the
organised a conference to discuss these matters at the
in Bangkok. TAT Governor Seree Wangpaichitr: "This conference was long overdue. The promotion of Thai cuisine is one of our major niche-market targets. Our figures show that visitors spent 38.8 billion baht on eating and drinking last year, up 16% over 1997."
of Thailand () launched the "Kitchen of the World" campaign in 2003 to promote Thai cuisine internationally, with a yearly budget of 500 million . It provided loans and training for
seeking to establish Thai
established the "Thai Select" certification program which encouraged the use of ingredients imported from T and promoted integration between Thai investors, , and the Tourism Authority of Thailand with Thai restaurants overseas.
One survey held in 2003 by the
showed that Thai cuisine ranked 4th when people were asked to name an
cuisine, after ,
and . When asked "what is your favourite cuisine?", Thailand's cuisine came in at 6th place, behind the three aforementioned cuisines, and
In the list of the "World's 50 most delicious foods", compiled by
stands at place 46,
kung on 8, and
stands on first place as most delicious food in the world. In a reader's poll held a few months later by CNN, mu nam tok came in on place 36, Thai fried rice at 24, green curry stands on 19, massaman curry on place 10, and Thai som tam, pad Thai and tom yam kung hold places 6, 5 and 4.
In 2012, the British , included "Nahm Bangkok" of chef
in its yearly list of .
Thai chefs of the Thailand Culinary Academy took second place in the Gourmet Team Challenge (Practical) of the FHC China International Culinary Arts Competition 14 in Shanghai, China on 14–16 November 2012. They won the IKA Culinary Olympic 2012 competition held in , Germany between 5–10 October 2012, where they received 4 gold and 1 silver medal.
In 2011, the prestigious
for Best Chef in , was presented to
of restaurant "" in , and for Best Chef in
to Saipin Chutima of restaurant "Lotus of Siam" in .
Three restaurants that specialize in Thai cuisine, but are owned by non-Thai chefs, have received :
2002 - 2011 "Nahm" in , run by chef
2009 - "Kiin Kiin" in , run by chef Henrik Yde-Andersen and
2015 - " NY" in , run by chef
Food tours and cooking courses in Thailand almost always include a trip to the local market
Culinary tours of Thailand have gained popularity in recent years. Alongside other forms of , food tours have carved a niche for themselves. Many companies offer culinary and cooking tours of Thailand and many tourists visiting Thailand attend cooking courses offered by hotels, guesthouses and cooking schools.
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