Once you try unusual Thai cuisine for the first time, the pleasant impressions will remain for many years! What is it that attracts people so much? Thai food recipes? Each dish is unique due to its unique range of flavor combinations.

Experienced chefs believe that the secret is in a large number of aromatic spices, and tourists suggest that it resembles the pleasant atmosphere of warm, sunny, festive Thailand. And professional restaurant critics note the great culinary art of the masters! The flight of fancy of Thai chefs allows them to create certain “drawings”. Thus, without deviating from a strict recipe, the master skillfully makes a personal “calling card” out of traditional Thai dishes and attracts more and more visitors to his amazing restaurant.

But not only specialists can surprise in the kitchen! We present to your attention a few simple Thai food recipes . Surprise your loved ones and friends with a non-standard approach to culinary skills!

So, thanks to the lungs Thai recipes with photos , you can prepare several traditional dishes: meat and vegetable salads, Thai meat, sweet rice with mango and coconut for dessert! Treat yourself to a real Thai lunch!

Thai salads - light, tasty, original!

When preparing salads or hot dishes, seafood is often used. When creating desserts, use exotic fruits. Incompatible ingredients confuse many tourists at first, but experienced restaurant critics note that Thai cuisine is varied, surprising and perfect. The original, creative design when serving is also noted. Experienced restaurant critics or gourmets are even able to recognize the “hand of the master” thanks to the unique, individual presentation of a dish.

We present to your attention two recipes Thai salads that anyone can cook! Finding the necessary ingredients and cooking will not be difficult, and the taste will pleasantly surprise even the most demanding lover of exotic cuisine!

Thai chicken salad

As a rule, chicken salads are traditional dishes in any world cuisine. But the salad is Thai recipe includes not only chicken breast, but also juicy exotic fruits!

Ingredients:

• 1 chicken breast;
• 1 lime;
• 1 grapefruit;
• 2 bananas;
• Green chili pepper;
• Red chili pepper;
• Sesame oil;
• Cilantro;
• Mint;
• Soy sauce.

Cooking method:

First, the chicken meat is thoroughly cleaned and cut into cubes. Then we prepare a marinade of lime juice and soy sauce, in which the chicken is cooked for at least 15 minutes. Next, the meat is fried for 2 - 3 minutes.

Thai salads have an interesting presentation, so you need to add a little culinary creativity to the preparation: cut the banana into thin slices, the pepper into rings, and divide the lime and grapefruit into small slices!

Combine fruits with chicken meat, add herbs, sesame oil and soy sauce. The dish is infused for 15 - 20 minutes. Salad ready!

Thai salad with cucumber

This dish will appeal to lovers of light snacks and even novice cooks, since the salad is not only easy to prepare, but also requires classic ingredients. Turn everyday vegetables into a great exotic dish!

Ingredients:

• 300 grams of cucumbers;
• 2 sweet chili peppers;
• 1 small onion;
• Sugar;
• Fish sauce;
• Soy sauce;
• Rice vinegar.

Cooking method:

We start by preparing the sauce. To do this, you need to mix soy sauce, fish sauce, rice vinegar and sugar. Pour finely chopped onion with this sauce.

And again we proceed to an interesting design: cut the cucumbers into rings, pepper into half rings, mix the slices with the rest of the ingredients (chopped onions in the prepared sauce), and the salad is ready!

Thai meat - pleasant aroma and great taste!

The dish will amaze you with an unforgettable taste, the secret of which lies in proper frying of the meat in milk. The meat becomes tender and tasty, bell pepper adds a hint of appetizing aroma, and soy sauce adds a “zest”, making the dish truly unique and magnificent!

Ingredients:

• 400 grams of beef;
• 2 bell peppers;
• Milk;
• 2 red onions;
• 3 cloves of garlic;
• Ginger;
• Sunflower oil;
• Soy sauce.

Cooking method:

Cut the meat into cubes and prepare the marinade (sunflower oil and soy sauce). The meat is marinated for 25 minutes.

We make the cuts: pepper and garlic - into plates, onions - into half rings, and grate the ginger.

Next, the meat is fried, poured with milk and stewed until the milk has completely evaporated. Next, the prepared cuts are added, and the meat is stewed for another 5 - 7 minutes. Add spices to taste, and the Thai meat is ready!

Sweet rice with mango and coconut for dessert - tasty, healthy, unforgettable!

Thai desserts have always delighted us with their amazing flavor combinations and excellent presentation. At the same time, such sweet treats are very healthy! Sweet rice includes fresh exotic fruits and coconut milk, making the dish very light and satisfying, try it!

Ingredients:

• 0.5 cups rice;
• Coconut milk;
• Mango;
• Honey;
• Salt;
• Sugar;
• Starch.

Cooking method:

Rice is pre-soaked in cold water for 4-5 hours. Next, the water is drained, fresh is added, and the rice is cooked for 20 minutes.

Add half of this sauce to the cooked rice and let it sit for 30 minutes. Then you need to cut the mango into slices and melt the honey.

Prepare the dish for serving: pour the second half of the coconut sauce over the soaked rice, add mango slices and honey. A great dessert is ready!

Traditional Thai cuisine is characterized by a harmonious combination of several, in the opinion of tourists, incompatible ingredients and excellent presentation of each skillfully prepared dish. As a rule, lunch should include several salads, a hot dish, and rice. At the same time, one of the dishes must contain hot seasonings. Try new recipes, improve your culinary skills, and delight yourself with delicious dishes!

Bon appetit!

The most popular Thai dishes. Some of them are known all over the world, others are more mysterious...

But it’s worth trying them all and having an idea: “What should I order?”

Too spicy Thai food? No, spicy, please... and they will prepare it for you without chili pepper, which makes the dish deadly hot for European tastes.

Some dishes will seem “family” to you and you may be surprised to note: “My grandmother makes this kind of cabbage soup” or “I eat this kind of omelette for breakfast before university.” Well, let's compare.

Tom Yum Gung

A masterpiece of Thai culinary art - a soup with a huge amount of shrimp, mushrooms, tomatoes, lemongrass, kolgan and lime leaves (kaffir).

All this is boiled in coconut milk and served in two versions: with coconut cream - Tom Yum Kung Nam Kon soup (tom yum gung nam kohn) or without it - Tom Yum Kung Nam Sai (tom yum gung nam sai). The second version is a little more sour and lighter.

Tom Yam truly combines many flavors: salty, sour, spicy and sweet in one dish. This is a true favorite of Thai cuisine known all over the world.

Som Tam

Som Tam is perhaps the most famous salad in Thailand.

Garlic and chili pepper are first crushed in a mortar. Tamarind juice, fish sauce, peanuts, dried shrimp, tomatoes, lime juice, sugarcane paste, kidney beans and a handful of green papaya go into the mortar.

Sweet, salty and spicy flavors combined with green crispy papaya.

Som Tam has many offered options: with crabs - som tam boo, with fermented fish sauce - som tam plah lah.

Fermented fish sauce is a frequent guest in Thai cuisine. (Fermented fish is left to stand for 2-3 years with chopped lemongrass stems and lime leaves. The strained broth is fermented fish sauce).

Pad Thai

Pad Thai is probably the most famous dish outside of Thailand.

Pad Thai gained extraordinary popularity thanks to ravers who put it at the pinnacle of the glory of Thai cuisine. Their assessment was supported by numerous tourists and a stir began.

Medium rice noodles are stir-fried with shrimp and a variety of ingredients - nuts, tofu, bean sprouts, green onions, garlic, pepper, lime juice and fish sauce. Everything is poured with egg and cooked until the dish becomes thicker - this will give it a delicious taste.

Squeeze lime onto the finished Pad Thai and sprinkle with peanuts. And again, some people add a few spoons of sugar, dried chili pepper and a small spoon of vinegar to it. Therefore, this set is served as a condiment for the famous Pad Thai salad.

Gang Som Pak Ruam

Just like Thai - a fusion of sweet, sour and spicy in another ultra-vibrant soup.

It is based on stewed vegetables - carrots, cabbage and green beans (Pak Ruam). It can be served with omelette and Thai acacia leaves, then it is called Kung Som Cha Om Kai (gang som cha om kai).

Light vegetable soup with meat broth, fresh herbs and, of course, chili pepper. All ingredients of Thai cuisine are beneficial for health, beauty and youth. Chili pepper included.

Gang Keow Wan

One of the most famous and popular dishes of national cuisine is Thai green curry.

Green curry paste, coconut milk, bamboo shoots, chicken, Thai holy basil, Thai eggplant and, as is tradition, galangal, lemongrass, lime and other greens and leaves fill this dish with an unforgettable combination of delights.

It is cooked quite thick and served with a cup of rice, which will soak up every drop of the curry.

Panang Gai

Chicken fried in red curry paste then topped with coconut cream making the curry juicy, spicy and flavourful.

The dish is served with finely chopped lemongrass leaves. If the dish is prepared correctly, then the dynamic (or demonic?) pungent taste is felt from the first touch. Lemongrass really refreshes the dish.

This Thai dish also combines all Thai flavors. One of the top dishes.

Kung Massaman

Massaman is a sweet curry native to southern Thailand and is a halal dish.

Curry sauce is made from coconut milk, which is mixed with curia paste, and a little peanuts, nutmeg and cinnamon are added to the mixture for flavor.

Traditional massaman is served with potatoes as a side dish, which soak up the coconut oil like a sponge.

Massaman is one of the most popular dishes in Thai cuisine. Its potatoes and mild flavor make it popular among Europeans.

Gai Pad Pongali

Chicken, onions, tomatoes and peppers in yellow Thai curry paste and the main ingredient of the dish is an egg, which is poured over and mixed with it all. Fry until done and sprinkle with a good portion of parsley.

Very similar to scrambled eggs with tomatoes and... bacon, the same chicken, sausage and whatever you want or have in the refrigerator.

A quick breakfast before classes or work has been prepared so many times, thinking it was scrambled eggs with tomatoes and chicken, but it turns out it is Gai Pad Pongali.

Gang Jued

Kung Jude is considered one of the lightest soups in Thai cuisine.

Chopped pork, tofu and glass noodles are added to a vegetable broth made from cabbage, carrots and onions. Be sure to have parsley on top.

Almost like our fresh cabbage soup, only instead of Thai noodles and tofu we have potatoes and tomatoes.

Kung Jude is a medley of garden vegetables, a soup that gets compliments from other Thai dishes and offsets their heat.

Jim Jum

A fantastic way to relax over dinner is to enjoy Jim Jan with a few friends.

A small clay pot filled with rich meat broth sits on burning coals.

The waiter brings an assortment of different herbs, cabbage, meat (usually pork or liver), beaten eggs, glass noodles and, of course, Thai holy basil.

Vegetables and meat are thrown into the cauldron, where they are slowly stewed. This makes a nutritious and satisfying soup... for dinner.

Kao Na Phet

Roast duck is recognized throughout Asia for being fattier and more flavorful than chicken.

Thai dish Khao Na Phet served on a plate with rice. Select pieces of duck are placed on the rice and duck broth with acacia leaves is poured on top.

Khao Na Phet is easy to see - street food carts have ducks hanging in a glass cabinet.

A simple and nutritious duck broth with duck meat and rice.

Kai Jiew Moo Saap

Authentic Thai food that anyone can make for themselves - again omelet style.

Beat the eggs with fish and soy sauce, then add minced pork. The resulting mixture is poured over hot boiled rice.

The omelette is served with chili sauce (sauce prik) and fresh herbs.

Thai-style casserole with rice and meat - very filling and quick to prepare - comfort food.

Kao Niew Moo Yang

Pork shish kebab, with rice, noodles or french fries as a side dish if you like. What to add to this? In terms of information - nothing, in terms of gourmet - everything from fresh vegetables and fruits to Coca-Cola and red wine.

All grilled meats in Thailand, like all Thai food - street food and in restaurants, are prepared very tasty and are not expensive. You can buy Khao Nii Mu Yang anywhere, at any time of the day.

Moo Dad Diew

Pork marinated in weak vinegar and fried with soy sauce.

Juicy and flavorful pieces of pork served with hot chili sauce (jim jao) and green onions. The side dish, of course, is rice or noodles.

Fresh greens, herbs and traditional vegetables - cucumbers and tomatoes will give this dish a familiar summer taste and, perhaps, will remind you of trips out of town for barbecues with friends.

Yam Khor Moo Yang

A very tasty meat salad of Thai cuisine is prepared from pork, grilled and cut into pieces. They are sprinkled with lemon juice and mixed with herbs - parsley, sweet onions and a lot of fiery chili peppers.

This Thai salad is the same holiday attribute for Isaan as for us Olivier. It is eaten with rice, which is dipped in the sauce served.

If you want a lighter version, then it is appropriate to order it without chili pepper. “No spice, please” is understood everywhere in Thailand and Thais know that Europeans are not ready for such “hot” dishes.

Gai Yang

Gai Yang is grilled chicken, like grilled pork - moo yang, a very popular dish in Thai cuisine, so it is sold everywhere from street food carts to restaurants.

Grilled chicken is accompanied by rice and delicious spicy Som Tam (green papaya salad).

A whole grilled chicken costs 120-130 baht, half a chicken or breast costs 50 baht.

On street food carts, from different vendors, it is prepared according to different recipes, but always delicious.

It is worth trying several and choosing the one that suits your taste.

Kao Ka Moo

The pork is simmered for an hour in soy sauce with anise and cinnamon, which gives the dish its characteristic flavor.

A piece of fatty pork on the bone literally slides into a plate of rice.

Khao Ka Mu can be salty or sweet and served with rice and sauce.

On the street stalls you can easily recognize Khao Ka Mu - in large cauldrons there are large pieces of pork legs with a characteristic golden color, which gives the dish soy sauce.

Kao Mok Gai

Another Muslim dish in Thai cuisine, which is very similar to biryani (biryani is rice, usually basmati, cooked with spices and herbs), served as a side dish for meat, fish, pickles, eggs.

Khao Mok Gai is rice cooked in chicken broth with saffron, turmeric, cardamom and bay leaf. Chicken and rice have a recognizable yellow color. The dish is sprinkled with cilantro and fried onions.

Kao Moo Dang

A very tasty and satisfying dish of Thai cuisine, which is on restaurant menus and on street stalls.

Khao Moo Dang is a bowl of rice and a big mound of thinly sliced ​​pork and Thai sausage, topped with a boiled egg (or drenched in egg) and a thick layer of barbecue sauce.

When the dish is ready, sprinkle cilantro and green onions on top. The result is a not spicy, but sweet taste of the dish, which is enjoyed with pleasure at night while walking.

Kao Man Gai

Chicken rice from Thailand is perhaps more popular than Singaporean.

In Russia we call it chicken broth with rice (meaning chicken in it, as usual).

Thai chicken Khao Man Gai is prepared in the same way - pieces of chicken are placed in a plate with rice and filled with chicken broth. That's it - the Thai dish Khao Man Gai is ready.

In Thailand, they offer it as a seasoning, of course, with chili and garlic; without them, the dish is a dietary dish, not Thai...

The broth can be served with fried chicken if you wish...

Nam Tok Moo

Nam Tok literally means waterfall in Thai.

Lightly grilled pork is tossed with a good dose of lemon juice, green onions, chili peppers, a sprig of mint, fish sauce and toasted rice. The meat's blood and sauce inspired someone to call this dish a "waterfall of meat to eat," and rightfully so.

The pork in this dish is very tender and soft.

Lab Moo

The famous Isaan dish is made from minced pork and liver, seasoned with lime juice and fish sauce. Mint, onion, and pepper leaves are slightly overcooked with rice.

All the ingredients in another Thai meat salad are extremely important - their juice becomes a sauce for the rice. In addition, the method of preparing all Thai dishes, including Lab Mu, preserves all the beneficial properties of the products.

Pad Gai Pow, Moo, Kai, Dow

If a Thai doesn't know what to order, his choice will probably come down to Pad Gai Poo.

Fried chicken, meat or mince dishes you can trust. They always turn out tasty and satisfying at any time and in almost every eatery.

Chicken (gai), pork (mu) or minced meat (kai) is fried in oil with garlic, chili and small vegetables - green beans and bright basil, which give the dish a unique taste.

Typically it is served with rice and a fried egg.

Gai Pad Met Ma Muang

Another Gai Pad is chicken fried in an oiled wok (a traditional Chinese wok) with onions, dried chillies and crunchy cashews.

Oyster sauce, fish sauce, sugar and various spices make the dish delicious.

Gai Pad is served with rice, of course. A very tasty and popular Thai dish. Chili pepper gives the dish a spicy kick.

Since, as a rule, Thai food is prepared in front of you, you can skip the pepper and replace it with chili paste, a less hot ingredient.

Plah Kah Pung Neung Manow

Whole perch in a pool of steam with hot sauce.

Lime juice is poured into a metal mold in which the dish is served. A candle burns at the bottom of the mold to keep the fish steamed all the time. Cloves of garlic and green chilies poke through the cilantro and lime zest for a hint of spice, while the sweet steamed fish melts in your mouth.

If you order the dish at home and leave it until the morning, the cold version of the fish remains just as tasty.

Gang Som Plah Chon

Well-fried, bright fish with the head of a snake is drowning in a stunning spicy sweet and sour sauce.

Typically, the fish is served in a metal form with a large pile of greens and vegetables on top.

A wonderful combination of tastes and aromas of Thai dishes. Without a doubt, you will become the envy of all restaurant visitors when the fragrant fish appears from the kitchen.

Plah Plow

A popular dish to eat with Som Tam and sticky rice is plain fried fish with salt. But.

Firstly, the fish is stuffed with lemongrass, lime leaves and other aromatic ingredients, and secondly, it is thickly sprinkled with salt.

That's why, never overcooked, it's grilled to succulent perfection.

The result is soft, sweetish, white fish meat that literally melts in your mouth.

Pla Plu in Thailand is prepared from all types of fish.

Yam Plah Duk Foo

A treasured favorite among Thais is Yam Pla Duk Phu.

First of all, the deep-fried catfish pieces seem fluffy and airy.

However, when sour mango, sweet sugar, tart lime, tangy red onion, earthy cilantro, shrimp, squid, peanut sauce and vinegar become the sauce, the fluff transforms into crunchy pieces of fish that incorporate all the Thai flavors and textures at the same time.

Kanom Jeen

Delicate, delicate taste of very soft fermented rice noodles. It is placed in a small ladle and passed through boiling water.

Next, curry of your choice: Kanom jeen nam ya - fish balls with red curry, Kanom Jeen Nam Ya Prik - with sweet chili paste (kanom jeen nam prik), Kanom Jeen Gang Keo Wan Gai - chicken with green curry (kanom jeen gang keow wan gai).

And as a fresh side dish, cabbage and cucumbers are on top.

Gai Pad King

Ginger is king in this great recipe.

A huge amount of grated ginger, chicken fillet, various mushrooms, chili peppers and onions are fried in oyster sauce. Guy Pad King is probably on every menu of any restaurant in Thailand.

About 400 types of ginger are grown in the country. It is one of the main ingredients of Thai cuisine.

17 most delicious Thai dishes:

Tom Kha

Soup made with coconut milk with mushrooms, tomatoes, galangal or ginger, lemongrass, cilantro (coreander), is not spicy because... coconut milk neutralizes the pepper. There are several types: with chicken (tom kha gai), with shrimp (tom kha goong) and with pork (tom kha muu). This soup is perfect for those who can't or don't want to eat spicy food. I recommend.

Khao Pad

Fried rice mixed with egg (or without egg), served with pieces of chicken/beef/pork/shrimp/crab, or if you don’t want meat, order “khao pad pag” - they will bring you the same dish, only with fried vegetables. You can also ask to put a fried egg on top (as in the photo), to do this, just say “khai dao”. This dish is not spicy. Served with naam pla fish sauce. I recommend.

Yam Woon Sen

Thai salad with seafood and glass noodles. In general, “Yam” (in English transcription Yum or Yam) is a whole “class” of hot and sour salads with glass noodles. The taste and aroma of “Yam” salads is determined by the sauce of the same name, made from sweet onions, fish sauce, lime, sugar, chili, celery or cilantro (hence Tom-Yam: “boiled Yam”). And the fillings can be very different - from minced pork and grilled beef to seafood and shrimp. My favorite version of this salad is Yam Wun Sen Gung i.e. with shrimps. Very fresh, “light” and satisfies hunger well. I recommend.

By default, the salad is served spicy. If you don't want it spicy, say "may phad" - not spicy.

Pad See Yu

This is a very simple and satisfying dish consisting of pork, vegetables and noodles, quickly fried in soy sauce. The key ingredient in this dish is wide rice noodles. The dish is not served spicy. I recommend.

Kha Tom

Thai rice soup, usually with pork, chicken or shrimp. Sometimes, when serving, chopped ginger is added to it. My husband calls kha tom hangover soup. He says it’s very tasty in the morning after a good drinking session)) The soup is served with chicken/pork/shrimp.

Tom Yum

A masterpiece of Thai culinary art, this is the most popular Thai soup among tourists and guests of the Kingdom. Soup with a huge amount of shrimp, mushrooms, tomatoes, lemongrass, kolgan and lime leaves (kaffir). All this is boiled in coconut milk and served in two versions: with coconut cream - Tom Yum Kung Nam Kon soup (tom yum gung nam kohn) or without it - Tom Yum Gung Nam Sai (tom yum gung nam sai). The second version is a little more sour and lighter. Tom Yam truly combines many flavors: salty, sour, spicy and sweet in one dish. This is a true favorite of Thai cuisine known all over the world.

Som Tam

Garlic and chili pepper are first crushed in a mortar. Tamarind juice, fish sauce, peanuts, dried shrimp, tomatoes, lime juice, sugarcane paste, kidney beans and a handful of green papaya go into the mortar. Sweet, salty and spicy flavors combined with green crispy papaya. Som Tam has many offered options: with crabs - som tam boo, with fermented fish sauce - som tam plah lah.

Pad Thai

Medium rice noodles are stir-fried with shrimp and a variety of ingredients - nuts, tofu, bean sprouts, green onions, garlic, pepper, lime juice and fish sauce. Everything is poured with egg and cooked until the dish becomes thicker - this will give it a delicious taste. Squeeze lime onto the finished Pad Thai and sprinkle with peanuts. And again, some people add a few spoons of sugar, dried chili pepper and a small spoon of vinegar to it. Therefore, this set is served as a condiment for the famous Pad Thai salad.

Gang Jued

Gang Jut is considered one of the lightest soups in Thai cuisine. Chopped pork, tofu and glass noodles are added to a vegetable broth made from cabbage, carrots and onions. Be sure to have parsley on top. Almost like our fresh cabbage soup, only instead of Thai noodles and tofu we have potatoes and tomatoes.

Khao Na Phet

Roast duck is recognized throughout Asia for being fattier and more flavorful than chicken. Thai dish Khao Na Phet served on a plate with rice. Select pieces of duck are placed on the rice and duck broth with acacia leaves is poured on top. Khao Na Phet is easy to see - street food carts have ducks hanging in a glass cabinet. It is also customary to serve duck with a simple and nutritious duck broth.

In Thailand, very often you can see certain dishes on display, or even whole chicken or duck carcasses. These are special layouts designed to clearly show what kind of dish is being prepared here.

Kai Ji Moo Sap

Authentic Thai food that anyone can cook for themselves. Beat the eggs with fish and soy sauce, then add minced pork. The resulting mixture is poured over hot boiled rice. The omelette is served with chili sauce and fresh herbs.

Khao Nii Mu Yang

Pork kebab, served with rice, noodles or French fries. All grilled meats in Thailand, like all Thai food - street food and in restaurants, are prepared very tasty and are not expensive. You can buy Khao Nii Mu Yang anywhere, at any time of the day.

Guy Young

Grilled chicken, like grilled pork, moo yang, is a very popular dish in Thai cuisine and is sold everywhere from street food carts to restaurants. Grilled chicken is accompanied by rice and delicious spicy Som Tam (green papaya salad). You can buy a whole chicken, or you can buy a half. On street food carts, from different vendors, it is prepared according to different recipes, but always delicious.

Khao Man Gai

Lean chicken with rice. In Russia we call it chicken broth with rice (meaning chicken in it, as usual). Thai chicken Khao Man Gai is served on a plate with rice, and the broth is served separately. Of course, chili and soy sauce are offered as seasonings.

Khao Pad Kra Pao

Another very popular Thai dish. This is finely chopped (in some versions minced) meat, fried with Thai seasonings and basil leaves and, of course, chili. You can order gai - chicken maso, muu - pork and nya - beef. Served with rice, you can also add a fried egg (khai dao) on top. A very tasty dish, in my opinion, but it’s not often that a chef can prepare it for you without being at all spicy.

Pla Ka Pang Nung Manu

Whole perch in a pool of steam with hot sauce. Lime juice is poured into a metal mold in which the dish is served. A candle burns at the bottom of the mold to keep the fish steamed all the time. Cloves of garlic and green chilies poke through the cilantro and lime zest for a hint of spice, while the sweet steamed fish melts in your mouth.

Pla Plu

A popular street food to eat with Som Tam and sticky rice is the simple fried fish with salt. The fish is stuffed with lemongrass, lime leaves and other aromatic ingredients and sprinkled heavily with salt. That's why, never overcooked, it's grilled to succulent perfection. The result is soft, sweetish, white fish meat that literally melts in your mouth. Pla Plu in Thailand is prepared from all types of fish.

As you can see, Thai food is very diverse. It is not possible to write about everything. But the most delicious, in our opinion, dishes were selected for us. Worthy of everyone's attention.

To visit Thailand and not try the national food means to return there again. It’s not for nothing that most hotels offer breakfast as a meal option.
It is almost impossible to remain hungry in the land of a thousand smiles. A variety of dishes that you simply cannot find in your homeland, incredible spices and amazing seafood await tourists at every turn.

Three advantages of Southeast Asian cuisine:
1. Taste
2. Price
3. Exotic.

The best Thai dishes

Massaman curry

An Asian version of everyone's favorite goulash. You can start getting acquainted with Thai cuisine with it, since the amount of spices per serving is not particularly large. Massaman curry is meat fried with onions in a sauce made from coconut milk and curry paste. Served with potatoes or rice.
Cost: from 80 baht (≈ or )

Tom Yum Kung
The “calling card” of the country is coconut milk soup, which has a huge number of variations. The most common recipe includes shrimp, fish (or chicken) stock, shiitake mushrooms, lime or lemongrass, and Tom Yum paste. Each cook complements the dish with ingredients according to his own taste: these can be tomatoes, rice, galangal, ginger, seafood.
Cost: from 60 baht (≈ or ).

Som Tam
A spicy salad that can be prepared quickly, is inexpensive, and will be remembered forever. For Thais, green papaya is not a fruit, but a full-fledged vegetable, which serves as the main ingredient for Som Tam. Papaya cut into strips is mixed with chili and garlic, tomatoes, green beans, nuts and shrimp (or crab meat) are added and sprinkled with lemon juice.
Cost: from 30 baht (≈ or )

Fish Plah Plow
Grilled fish seasoned with all sorts of aromatic spices and herbs with a crispy, salty crust. Plah Plow can be served separately, or can come with a side dish of rice or vegetables. A popular dinner option for both tourists and locals.
Cost: from 90 baht (≈ or ).

Rice Khao Phat
Khau Phat is prepared extremely simply from whatever comes to hand. Boiled rice is fried with meat or seafood, vegetables, spices, and sometimes an egg are added - and the dish is served to the table, decorated with fruits and herbs. It is important that the rice is not slightly heated in a frying pan, but fried. To add juiciness, it can be sprinkled with lime juice.

Khao Man kai, Khao Man Gai
Boiled “fatty” rice with chicken. One of the few dishes that will suit the most delicate stomach. The chicken is cooked separately, and then rice is cooked in its broth. Sometimes an already cooked dish can be poured with broth or served in a separate bowl, adding a little winter melon. Served with a mixture of soy and bean sauces, seasoned with garlic, ginger and chili.
Cost: from 40 baht (≈ or ).

Khao Pad
Rice is fried with chicken, and during the cooking process all kinds of vegetables and seafood are mixed in. Soy or fish sauce is served separately, or, at the client’s request, it can be poured over the finished dish. For those who prefer non-spicy food, it is better to refrain from experimenting with sauce.
Cost: from 40 baht (≈ or ).

Yams Nua
A spicy salad that will quickly satiate a tired traveler. The main ingredients are beef, onions and tomatoes. But the brightness of the dish is given by the abundance of spices, including: mint, coriander, lime and, of course, hot chili. If you want to try Yam Nua, but don't like it spicy, just ask the waiter to add less chili (or remove this ingredient altogether).
Cost: from 40 baht. (≈ or )

Geng Deng
The harmony of sour and sweet typical of Thai cuisine is Geng Dang red curry. Tender meat is cooked with plenty of curry in coconut milk. It is supplemented with kaffir lime leaves. It is noteworthy that relatively recently Geng Deng was not in particular demand among tourists, but with each new season its popularity increases.


Pancakes Roti
You should definitely try them and bring this gastronomic experience home. The dough is rolled out into a thin pancake and placed in a frying pan. The filling (usually bananas) is placed inside, the pancake is wrapped in an envelope and fried on both sides. The envelopes are topped with chocolate, condensed milk or another topper.

Video of making pancakes with a makashnik:

What to try in Thailand

It is not customary for Thais to cook at home. There are several reasons for this: expensive gas, a large number of street cafes and mobile food stalls, lack of time. Therefore, at any time of the day or night, you can eat cheap and tasty national dishes here or go to a European restaurant.
The most profitable way to satisfy your hunger is to buy food from a mobile tray. The tiles and workspace are attached to a motorcycle or cart, and the kitchen on wheels is sent to cruise the city streets. This structure is called a makashnitsa and is in demand both among the “farangs” and the indigenous population. Everyone who has visited the kingdom probably has photographs of this engineering miracle.

From the makashnitsa you can buy a hot dish, or you can refresh yourself with light snacks, of which there are a great variety of options in Asian countries. These include kebabs on a stick, amazing seafood prepared in various ways, sweets with fruit, and even exotic insects. Food in makashnitsa is safe because it is cooked right before your eyes, and the abundance of hot spices not only gives a colorful taste and aroma, but also helps the dish maintain its freshness. Often in makashnitsa you can find something that is not served in a regular restaurant, and you will pay pennies for it.

“Hits” of makashniks:

• seafood or meat skewers
• Kanom Jin (rice noodles with meat or fish and vegetables)
• Luk Chin (boiled meatballs and sausages, grilled and served with Nama Jin sauce)
• Hau Mok (crab or fish mousse with curry sauce or coconut milk; served wrapped in banana leaves)
• Hokkien noodles (noodles stir-fried with seafood, fish or bacon).

Thai sweets deserve special admiration, which even in the photo look like you really want to try them. Add to this a fantastic aroma and attractive prices - and your beach holiday will turn into a gastronomic tour.

Thai sweets

Kuay Tod
Bananas coated in flour, sugar and sesame are grilled and sold by weight. Sweet, fatty and, of course, high in calories.

Khao Tom Mood
Envelopes of banana leaves with sweet rice, tied with stems or pinned with toothpicks. Outwardly, they are very similar to the package that Mei received as a gift from the forest troll in the Japanese anime “My Neighbor Totoro”.
Cost: from 10 baht (≈ or ).
Khao Niao Mamuang
Sweet pilaf with mango. Rice is boiled in coconut milk and pieces of the aromatic fruit are added to it. The rice may be colored, and the kind vendors sometimes give you a little coconut sauce as a gift.
Cost: from 30 baht (≈ or ).

Roti Sai Mai
Multi-colored threads made from cane sugar are the Thai analogue of domestic cotton candy. They are sold in bags, but it is customary to eat them after wrapping them in thin roti pancakes.
Cost: from 20 baht (≈ or ).
Kanom Tarn
Yellow pies mixed with rice flour and coconut milk.
Cost: from 20 baht (≈ or ) for three pies.
Tong Yord
Egg yolk boiled in sugar syrup. Small balls are formed from the sweet mass and sold in bags of several pieces.
Cost: from 20 baht (≈ or ).
When you're going to eat, take a look at street cafes and mobile food trucks: this way you can save money and try more amazing flavors. Objectively assess your body’s capabilities and don’t forget to add “No Spicy” when you see chili peppers in the hands of the cook.

Super User

Traditional Thai dishes are a must try

In order not to bore my dear readers with long prefaces, which I love, and I'm sure you don't, let's immediately move on to listing the most basic traditional Thai dishes.

Many of our (and not only our) compatriots are delighted with how interesting Thai dishes taste. Yes, and for good reason, because for us it’s completely exotic! I warn you right away that almost all of them are sharp, and not as sharp as we are used to, but truly spicy. Therefore, if you are not a fan of “fire in the mouth,” when ordering, repeat to the waiter “No spicy!!!”

Tom Yum Gung Soup

It is the number one leader in popularity among tourists and Thais, the calling card of Thailand. This spicy Thai soup is made with shrimp, mushrooms, tomatoes, spices, lemongrass, kolgan and lime leaves. All this is cooked in coconut milk and there are two options for how it will be served to you - Tom Yum Gung Nam Kohn soup with coconut cream or Tom Yum Gung Nam Sai without coconut milk. The taste is impossible to describe, as it is truly unique. As for the choice, try both options. I always suffered greatly between choosing one and the other, since both of them are very tasty and are not similar to one another.

Som Tam

This salad is one of the most popular in Thailand. Som Tam is a spicy salad made with garlic and chili. Other salad ingredients: shrimp, fish sauce, peanuts, tamarind juice, tomatoes, lime juice, sugarcane paste, beans, a handful of green papaya. You understand how many flavors are combined here - sweet, spicy and sour! There are also two options for how you will be served Som Tam - with crabs Som Tam Boo, with fish sauce - Som Tam Plah lah.

Pad Thai

Thailand's favorite dish after Tom Yum! Pad Thai is a delicious dish made in a large skillet where rice noodles are stir-fried with nuts, shrimp, bean sprouts, green onions, garlic, tofu, lime juice and fish sauce. All this is filled with egg and fried again. Sugar, dried chili pepper and a little vinegar are added as a separate seasoning, but this is optional.

Fried rice (fried rice)

This is one of the main traditional dishes of Thailand, which is enjoyed not only by locals, but also by tourists. As you already understand from the name, the main ingredient of this dish is rice. Rice is fried in a huge frying pan with high edges, onions, carrots, eggs, bacon, chicken, shrimp are added (depending on what you want). If you order fried rice with chicken, only chicken and some vegetables will be added. You can order without meat at all, but only with vegetables or egg. Insanely delicious, but they cook it differently everywhere. We ate very tasty fried rice and not so much.

Gang Som Pak Ruam

This is another unusual Thai soup with a very specific taste, where sweet, sour and spicy flavors merge in one bowl. The basis of the soup is stewed vegetables - carrots, beans and cabbage in meat broth with chili pepper. This soup can be served with omelette and Thai acacia leaves, in which case its name will change slightly to Gung Som Cha Om Kai.

Gang Keow Wan

A very popular traditional dish of Thailand, loved by the local population, is green curry. From experience I can say that it is impossible to eat it, even my husband, who has eaten hot peppers as a bite since childhood, said that it is unrealistically hot! This dish is not just a fire in your mouth, but a conflagration! Ingredients – green curry paste, coconut milk, bamboo shoots, chicken, basil, Thai eggplant, galangal, lime. The dish is quite thick and served with rice. Probably, when ordering it, you should also ask for no spicy. We apparently lost sight of this.

Panang Gai.

Also one of the most popular dishes, spicy! The chicken is fried in red curry paste, coated with coconut cream and topped with lemongrass leaves.

Kung Massaman

Massaman is a sweet curry that came from southern Thailand, and everything is the same - coconut milk, curry paste, peanuts, nutmeg and cinnamon. Traditionally served with potatoes as a side dish.

Gai Pad Pongali

This dish is also prepared in a large frying pan, chicken, onions, tomatoes and peppers are fried together in yellow curry paste, then the main ingredient is added - an egg, everything is sprinkled with parsley. The taste is somewhat reminiscent of scrambled eggs and bacon, only a little better!

Kung Jut (Gang Jued)

This is such a light Thai soup that is nice to eat during the day when it is very hot. The soup is prepared in vegetable broth from cabbage, carrots and onions, with pork, tofu and glass noodles added. Sprinkled with parsley, very similar to our native cabbage soup, but the noodles are a significant difference.

Jim Jum

A very original dish of Thai cuisine, but a little heavy, since fatty meat is used here. It is prepared as follows: a small clay pot sits on coals, inside there is a fatty broth, various herbs, pork, beaten eggs, basil and glass noodles are placed there. Vegetables in a pot are slowly stewed, the soup turns out rich and satisfying.

Kao Na Phet

Khao Na Phet is a Thai dish made from duck, so beloved in Asian countries. Served, of course, with rice. Pieces of cooked duck are placed on the rice and topped with duck broth and acacia leaves. Often sold on street food carts, be sure to try it!

Kai Jiew Moo Saap

In principle, you can cook Kai Ji Mu Sap yourself, since the base is a simple omelette. Beat the eggs with soy and fish sauce and add minced pork. Well, and to top it all with rice! Served with chili and fresh herbs. A simple and tasty dish.

Kao Niew Moo Yang

Pork shish kebab, eaten with rice, noodles or potatoes. You can do it without everything or with vegetables. You can buy it everywhere - in makashnitsa, at night markets, in shops.

Moo Dad Diew

Marinated pork is fried in vinegar and soy sauce, pieces of fried pork are served with hot sauce and green onions. Garnish with whatever you want - rice, vegetables, potatoes, noodles.

Yam Khor Moo Yang

This is a meat salad made from grilled pork. Pork, cut into pieces, is poured with lemon juice and mixed with herbs and chili. The so-called holiday salad, like our Olivier salad or crab salad. You can order it without chili.

Gai Yang

Grilled chicken is a very popular dish in Thailand, sold everywhere - on street carts, in inexpensive cafes, in restaurants, even in stores in prepared food sections. Usually eaten with rice and spicy Soy Tam salad (see above). Everywhere tastes different.

Kao Ka Moo

It takes a long time to prepare - the pork is boiled for an hour in soy sauce with cinnamon and anise, this gives the meat a specific aroma. Served with rice with sauce, the taste can be salty or sweetish. Even sold on street stalls in large pots, you will recognize this dish by the golden color of the meat.

Kao Mok Gai

This is a dish from Muslim Thai cuisine. Rice cooked in chicken broth with turmeric, saffron, cardamom and bay leaf. The chicken is cooked separately. The dish is sprinkled with fresh herbs - cilantro, parsley, an option is fried onions.

Kao Moo Dang

This Thai dish is prepared both in restaurants and at street stalls and cafes. Very tasty due to the spicy sauce. The rice is topped with a large portion of sliced ​​pork and Thai sausage with a boiled egg, and topped with barbecue sauce. An option is to serve it with cilantro or fried onions.

Kao Man Gai

Pieces of boiled chicken are placed on a plate with rice and filled with chicken broth - that's it, Ko Man Gai is ready! Spices, naturally, chili or chili with garlic.

Nam Tok Moo

The name of this dish is translated from Thai as “waterfall”. Grilled pork is mixed with lemon juice, green onions, hot peppers, mint, fish sauce and toasted rice. The pork in Nam Tok Mu is tender and soft.

Lam Moo

This famous dish from the Thai province of Isan is made from minced pork and liver, seasoned with fish sauce and lime juice. Mint leaves, onions and peppers are slightly fried with rice. The juice from the leaves becomes a sauce for the rice.

Pag Ga Pow Moo Kai Dow

This dish is prepared with chicken, minced meat and meat. All ingredients are fried in oil with garlic, chili and various vegetables - basil and green beans, served with rice and a fried egg.

Gai Pad Met Ma Muang

The chicken is fried in a deep frying pan with onions, cashew nuts, and dried chili. Add fish sauce, soy sauce, oyster sauce, sugar and other spices. Serve with rice, be careful, hot pepper is added during cooking, so warn in advance.

Plah Kah Pung Neung Manow

Perch with spicy sauce, the dish is served in a metal form on fire, lime juice is poured into it, garlic, chili, and lime zest are added to the fish, the fish turns out a little sweetish. You can eat it cold, the taste will not change much.

Gang Som Plah Chon

Large fried fish is served in a spicy sweet and sour sauce. A lot of vegetables and herbs are placed on top of the fish.

Plah Plow

A popular dish in Thailand, this is a simple fried small fish, which is stuffed with lemongrass and lime leaves, possibly other aromatic herbs, and sprinkled thickly with salt. They grill it and it tastes like sweetish white fish meat that melts in your mouth. Pla Plu is prepared from any type of fish.

Yam Plah Duk Foo

Nice light soup. Pieces of catfish are deep-fried, the sauce is made from sour mango, red onion, cilantro, squid, nut sauce, limes, squid. Soup with crispy fish pieces.

Kanom Jeen

Made from soft rice noodles with curry, fish balls and sweet chili paste. Cabbage and fresh cucumbers are placed on top.

Gai Pad King

To prepare this dish, ginger, a favorite among Asians, is used. Chicken fillet, grated ginger, mushrooms, chili peppers, and onions are all fried in oyster sauce.

Pad Pak Bung Fai Daeng

Pad Pak is a hot salad made from legumes, herbs, basil and impomea. Everything is fried over high heat with oyster sauce and, of course, chili pepper! Despite being lightly fried, the vegetables remain fresh and crispy.

Nam Prik Kaphi

Several types of vegetables are steamed with the addition of small fish. Serve with rice and chilli shrimp paste. The thick and salty sauce combined with the fishy taste gives a complex and inexplicable taste and aroma. Just don't eat it if you don't like the aftertaste of fish or garlic in your mouth.

Pad See Eiu

This dish is large and is usually eaten for lunch. Wide rice noodles are fried in a large frying pan with pork, garlic and broccoli, soy sauce. Filled with egg. Served with sugar, vinegar and dried chili (optional, of course).

Guay Teow Rhua

Translated from Thai as "boat noodles", this dish is very popular in floating markets, where there is a lively trade from boats. Sweet broth made from pork blood, choice of noodles - sen ai (wide rice noodles), sena lek (medium rice noodles), wun sen (glass noodles). Chopped pork, beef, liver or fish balls.

Kai Teg Naa or Sen Lek (Guay Teow Nuaa, Sen Lek)

A light, delicious soup that you can find in almost any street cafe in Thailand, and even more so in a restaurant. Prepared with beef or pork and rice noodles, fish balls are added. Add bean sprouts, herbs, hot chili as desired. We recommend it to everyone; once you try this soup, you will remain a fan forever!

Guay Jab

Wide noodles in a sweet brown broth, with beef or pork, fried onions, crispy pork skin, bean sprouts, fish balls, black pepper. Delicious! We loved this soup so much that we specially went to the other end of the island to eat it.

Guay Teow Lui Suan

Fresh vegetable filling of carrots, lettuce, basil, and minced pork are placed in a thin layer of rice noodles. In addition to this comes a green sauce with a sweet and sour taste. These pancakes can come in different sizes and shapes.

Cha Yen

Cha Yen is a famous sweet Thai drink that can replace coffee; it is prepared with ice and a lot of condensed milk. This drink is sold everywhere - in shops, street cafes, restaurants, and on trays.

Kao Niew Ma Muang

Yellow Thai mango with sticky rice. A mango cut in half is topped with a spoonful of glutinous rice and topped with a thick layer of sweet coconut cream. During mango season, this dessert is sold everywhere.

Sang Kaya Fug Tong

Custard coconut cream is placed in a medium-sized pumpkin; when the cream hardens, the pumpkin is cut into small pieces. Candied pumpkin is placed on top and again filled with cream. It turns out to be a sweet amazing dessert!

see also