Thai dishes

Thai name English name Image Description
Chok Rice congee
Of Chinese origin, it is a rice congee with minced chicken or
pork. Mixing an egg in with the congee is optional.
Khao kan chin
A dish of the Tai Yai (Shan people) of Myanmar and northern
Thailand, it is rice that is mixed with pork blood and steamed
inside a banana leaf. Khao kan chin is served with cucumber,
onions and fried, dried chillies.
[1]
Khao kha mu
Steamed rice is served with sliced pig's trotters which has been
simmered in soy sauce and five spice powder. It is always served
with a sweet spicy dipping sauce, fresh bird's eye chillies and
cloves of garlic on the side. Boiled egg and a clear broth on the
side are optional.
Rice dishes

Khao khai chiao Omelet on rice
A quick snack or breakfast, it is an omelet with white rice, often
eaten with chilli sauce and cucumber. The variant shown in the
image is khao khai chiao songkhrueang (Thai: ข ้าวไข่เจียว
ทรงเครื่อง) where the omelet is topped with a minced pork and
vegetable stir-fry.
Khao khluk kapi
Fried rice with shrimp
paste
Rice is fried with shrimp paste and served with sweet pork, sour
mango, fried shrimp, chillies and shallots.
Khao mok kai Thai chicken biryani
The Thai version of a "chicken biryani". The name literally means
"rice covered chicken". This Thai-Muslim dish is made by
cooking rice together with the chicken curry.
Khao mok nuea The Thai version of a "beef biryani".

Khao man kai Chicken rice
Rice steamed with garlic served with sliced chicken, chicken
broth and a spicy dipping sauce.
Khao mu krop
Rice and crispy pork that is often, as here in this image, served
with boiled egg and a bowl of broth. The sauce that always
comes with khao mu krop is here served separately in the bowl
at the top of the image.
Khao mu krop mu
daeng
Slices of mu krop (crispy pork) and mu daeng (red roast pork)
served on rice, and often covered with a sticky soya and/or
oyster-sauce based sauce. Very often, a clear soup, boiled egg,
cucumber, and spring onion is served on the side. Sliced chillies
in Chinese black vinegar and dark soy sauce are provided as a
condiment for this dish.
Khao na pet Red roast duck on rice
Boiled rice with roast duck and duck broth on the side. It is
served with sliced chillies in soy sauce as a condiment.

Khao niao Glutinous or sticky rice
Khao niao is traditionally eaten using only the right hand. It is
the staple food of Northern and Northeastern Thais.
Khao nuea op Rice with slices of baked beef, served with a spicy chilli dip.
Khao phat Thai fried rice
Fried rice in Thailand can be made with different ingredients.
Customarily served with fresh lime, cucumber, spring onions and
nam pla phrik (chillies in fish sauce).
Khao phat amerikan American fried rice
American fried rice is rice fried with onion, tomato, raisins and
flavoured with ketchup. It is often garnished with some sausage,
fried chicken and egg.

Khao phat kaeng khiao
wan
Rice fried with green curry.
Khao phat kaphrao mu
Basil fried rice with
pork
Rice fried with a certain variety of Thai basil called kaphrao
(Ocimum tenuiflorum), sliced pork and chillies.
Khao phat nam liap
Rice fried with nam liap, the fruit of the Canarium album, also
known as "Chinese olives".
Khao phat nam phrik
long ruea
Rice fried with Nam phrik long ruea (lit. "boat journey chilli
paste") and pieces of khai khem (salted duck's eggs). Fried,
sliced, sweet Chinese sausage called kun chiang (Thai: กุนเชียง)
are also served here with some sliced cucumber on the side.

Khao phat nam phrik
narok
The name literally means "rice fried with chilli paste from hell".
The rice is fried with nam phrik narok, a very spicy chilli paste
made with fried catfish, grilled onion and garlic, grilled (dried)
chillies, sugar, fish sauce and shrimp paste. Here it is served with
mu yang (grilled pork) and nam chim chaeo, a spicy dipping
sauce.
Khao tom Thai rice soup
Boiled rice in a light broth, usually with minced pork, chicken or
fish. It is often eaten for breakfast.
Khao tom kui Plain rice congee
Plain rice is cooked to a porridge and eaten as the staple
together with a variety of side dishes.
Noodle dishes

Bami haeng pet
Egg noodles served
"dry" with duck
Egg noodles served "dry" with slices of braised duck, and often,
as shown on the image, together with "blood tofu". The broth is
served on the side. It is originally a Chinese dish.
Bami mu daeng
Egg noodle soup with
red roast pork
Originally a Chinese dish, it is now common in Thailand. Often
served with chillies in vinegar, and dried chilli flakes. The version
shown in the photo also contains kiao kung (Thai: เกี๊ยวกุ้ง;
prawn wontons).
Khanom chin kaeng
khiao wan kai
This noodle dish consists of green chicken curry served over
khanom chin, fresh Thai rice noodles. It is usually accompanied
by a selection of raw vegetables and herbs on the side. The
chicken meat used in this particular version is chicken feet.

Khanom chin nam
ngiao
A speciality of Northern Thailand, it is Thai fermented rice
noodles served with pork or chicken blood tofu in a sauce made
with pork broth and tomato, crushed fried dry chillies, pork
blood, dry fermented soy bean, and dried red kapok flowers.
Khanom chin namya Thai rice noodles served with a fish based sauce called nam ya.
Khanom chin sao nam
Cold rice noodles served as a salad with thick coconut milk,
finely chopped pineapple, sliced raw garlic and Thai chillies,
pounded dried prawns, shredded ginger, lime juice, fish sauce
and sugar.
Khao soi
Northern Thai curry
noodles
Boiled as well as crispy fried egg noodles (bami) are served in a
curry soup. The version with chicken is called khao soi kai, with
beef it is called khao soi nuea.

Khao soi Mae Sai
Khao soi Mae Sai is the name in Chiang Mai of a certain type of
khao soi that is more common in Chiang Rai province, in the
area along the border with Burma and Laos (Mae Sai is a border
town in Chiang Rai province). It is a spicy soup-like dish, similar
to the broth used in khanom chin nam ngiao, containing soft,
wide rice noodles, pork ribs, congealed pork blood and minced
pork. Tomatoes and fermented soy bean give it its specific taste.
Sliced raw cabbage and bean sprouts are served on the side.
Khao soi nam na
Somewhat similar to khao soi Mae Sai, this variant from the
eastern part of Chiang Rai Province is made with wide rice
noodles in a clear pork broth. A spoonful of nam phrik ong (a
sauce made from minced pork, tomato, fermented soy bean or
shrimp paste, and dried chillies) is heaped on top of the noodles
(nam na literally means "with sauce on top").
Kuaichap
Originally a Teochew Chinese dish (Chinese: 粿汁), it is a soup of
pork broth with rolled up rice noodle sheets (resulting in rolls
about the size of Italian penne), pork intestines, "blood tofu",
and boiled egg.
Kuai-tiao nam Wide rice noodle soup
A soup of wide rice noodles, often with minced pork, pork balls
or fish balls.

Kuai-tiao nuea pueay A beef noodle soup with slices of very tender beef (nuea pueay).
Kuai-tiao phat khi mao Drunken noodles Spicy fried wide rice noodles.
Kuai-tiao rat na
Wide rice noodles in
gravy
Fried wide rice noodles with beef, pork, chicken or seafood in a
thickened gravy.
Kuai-tiao ruea Boat noodles
Rice noodles with beef or pork (and sometimes offal) in a brown
broth which contains cinnamon, star anise and sometimes
blood. It is spicy and sour.

Mi krop
Thai crispy fried
noodles
Deep fried rice vermicelli with a sweet and sour sauce.
Phat Mama
Mama (Thai: มาม่า) is the most popular brand of instant noodles
in Thailand and the brand name is commonly used, instead of
the generic bami kueng samret rup (Thai: บะหมี่กึ่งสาเร็จรูป), to
designate instant noodles. The particular version in the image
has been stir-fried "drunken noodle"-style.
Phat si-io
Noodles stir-fried with
soy sauce
Usually wide rice noodles fried with chicken or pork, and soy
sauce.
Phat thai Noodles pad Thai
Stir fried medium size rice noodles (sen lek) with fish sauce,
sugar, lime juice or tamarind pulp, ground peanuts, egg, bean
sprouts, and Chinese chives (kuichai), combined with pork,
chicken, seafood, or tofu.

Phat wun sen Stir-fried glass noodles
Glass noodles are stir-fried with egg and vegetables, and a
variety of ingredients such as meat, seafood, or with vegetarian
alternatives.
Sapaketti phat khi mao
A Thai fusion dish where the name literally means spaghetti
fried "shit-drunk" (khi mao = extremely drunk). An explanation is
that any dish fried this way is easy to make, spicy, and uses
whatever ingredients are available at that time; great after a
night out drinking when still hungry.
Tom yam boran
Tom yam boran is noodles served in a thick spicy sour sauce or
broth, with crushed dried chillies, chopped peanuts and
blanched vegetables such as bean sprouts. This version is bami
mu tom yam boran: with egg noodles and pork.
Yen tafo
The Thai version of the Chinese noodle dish Yong Tau Foo is
slightly sweet, sour, salty and spicy.

Chim chum
A Thai style hot pot served in an earthenware pot where the
ingredients (meats, vegetables, mushrooms, noodles) are
cooked in a clear herb broth of lemongrass, galangal and kaffir
lime leaves. Additionally, the broth can contain other herbs such
as kaphrao (Thai holy basil), spices such as chillies, or in addition
be partially meat based, using, for instance, pork ribs as one of
the base ingredients. It is served with one or more nam chim
(dipping sauces).
Kaolao
A soup of Chinese origin, usually containing offal, often pork
liver and intestines, also boiled eggs, and other meats such as
crispy pork. Alternatively, at regular noodle soup shops, it can
also be as a regular Thai-Chinese noodle soup but then served
without any noodles.
Miscellaneous

Mu kratha
Mu kratha resembles a combination of a Korean barbecue and a
Chinese hot pot. Meat (most often pork) is grilled in the centre
while the vegetables and other ingredients, such as fish balls,
cook in the soup. It is served with a variety of nam chim (Thai
dipping sauces).
Nam phrik kapi kap pla
thu thot[2]
Fried pla thu served with nam phrik kapi, a pungent dip made
mainly from shrimp paste and chillies, and raw, steamed and/or
fried vegetables (often pieces of cha-om omelet). It is eaten with
khanom chin (Thai rice noodles) or steamed rice. Although the
name of this dish is often shortened to nam phrik pla thu, this
actually refers to a certain type of chilli paste in which pla thu is
used as an ingredient.
Pa thong ko
The Thai version of the Chinese crullers called youtiao, they tend
to be smaller than the Chinese original. Most often eaten with
sweetened condensed milk or with Thai coconut jam, they can
also be served with chok, Thai rice congee.
[3]
Suki Thai suki
A Thai variant of the Chinese hot pot, it is mainly eaten as a
meal on its own.

Chin hum
It is a slowly stewed meat curry from northern Thailand. This
particular version is made with beef.[4]
Chuchi pla kaphong A semi-dry red curry with fried Snapper.
Curries

Chuchi pla thu sot
A semi-dry curry made with fresh (i.e. unsteamed and unsalted)
pla thu (Rastrelliger brachysoma). The version in the image was
made at a southern Thai restaurant.
Kaeng cha-om
A northern Thai curry with cha-om (the young leaves of the
Acacia pennata) and dried fish.
[5]
This particular version also
contained a mix of different types of mushroom.
Kaeng fak sai kai
A northern Thai curry made with winter melon and chicken. It is
also known under the name kaeng fak khio.
[6]
Kaeng dok salae
A northern Thai curry that is made from the unopened flower
buds of the shrub Broussonetia kurzii (J. D. Hooker) Corner.
These flower buds are only available in northern Thailand from
mid-February until late March.

Kaeng hangle
A Burmese influenced curry of stewed meat (usually pork),
peanuts, dried chillies and tamarind juice but without coconut
milk. Thin strips of fresh ginger are added in before serving.
Kaeng het
A northern Thai curry made with pork and a variety of
mushrooms.
Kaeng ho
A Northern Thai dish where one or more types of curry are
refried with glass noodles and other ingredients such as kaffir
lime leaves, lemongrass and bamboo shoots. At least one of the
curries used in this recipe should be the Northern Thai pork curry
called kaeng hangle.
Kaeng kari Yellow curry
It is a Thai-Muslim dish which is mostly known in the West as
"Thai yellow curry". It is of Indian origin and is often made with
chicken and potatoes. It can also be made with other meats or
seafood.

Kaeng khae
A spicy curry of herbs, vegetables, cha-om leaves (a kind of
acacia tree), and meat (chicken, water buffalo, pork or frog). It
does not contain any coconut milk.
Kaeng khanun
A northern Thai curry made with boiled whole jackfruit, pork,
tomatoes and chopped chakhan (Piper interruptum; "pepper
vine").
[7]
Kaeng khiao wan Green curry
A coconut curry made with fresh green chillies and flavoured
with Thai basil, usually with chicken (kaeng khiao wan kai) or
fish balls (kaeng khiao wan luk chin pla).
Kaeng khilek
This creamy curry has as its main ingredient the leaves and
flower buds of the Senna siamea tree (khilek in Thai).

Kaeng khua
A type of Thai curry which uses a larger amount of turmeric in
the paste than is usually the norm. A popular preparation is with
prawns and pineapple. This particular version is called kaeng
khua het fang (Thai: แกงคั่วเห็ดฟาง): with straw mushrooms.
Kaeng khua mu bai
chamuang
A thick central Thai curry with pork and the leaves of chamuang
or Garcinia cowa, a tree related to the mangosteen.
Kaeng kradang
A pork curry aspic (jelly) from northern Thailand which is eaten
cold.
Kaeng lueang
A sour spicy curry that does not contain coconut milk and is
yellow in colour due to the use of turmeric, often with fish and
vegetables, such as bamboo shoots as in the version in the
photo. In southern Thailand it is called kaeng som but due to it
being different from the central Thai kaeng som, it is called
kaeng lueang ("yellow curry") elsewhere. It should not be
confused with what is known as "yellow curry" outside of
Thailand.

Kaeng matsaman Massaman curry
A thick, Indian style curry containing coconut milk, usually of
stewed beef or, as in the image, chicken. This curry contains
roasted dried spices that are rarely found in other Thai curries.
Kaeng om
A spicy Lanna "curry" with meat and several kinds of vegetables,
and without any coconut milk. The version shown in the photo is
with chicken.
Kaeng pa Jungle curry
Traditionally made with wild boar, most often pork or chicken is
used nowadays. This curry, as most curries from northern
Thailand, does not contain coconut milk.
Kaeng phak bung sai
pla
A northern Thai curry made with "morning glory" and fish. This
particular version uses catfish.

Kaeng phak kat cho
kraduk mu
A somewhat spicy soup/curry (kaeng) made with cabbage (phak
kat cho, a variety of Brassica rapa chinensis) and pork ribs
(kraduk mu). As is usual with Northern Thai "curries", it does not
contain any coconut milk.
Kaeng phak lueat
A northern Thai curry made with the leaves of the Ficus virens.
This version is with pork.
Kaeng phak siangda
A northern Thai curry made with the leaves of the vine
Gymnema inodorum and dried fish. In this particular version,
snakehead fish is used.
[8]
Kaeng phak wan pa
A Northern Thai curry made with the leaves of the woody plant
Melientha suavis Pierre, glass noodles and dried fish.
[9]

Kaeng phanaeng Phanaeng curry
A so-called dry, Indian influenced coconut curry with beef
(phanaeng nuea, Thai: พะแนงเนื้อ), chicken, pork or seafood
such as soft shell crab.
Kaeng phet Red curry
A spicy red curry made with dried chillies, containing coconut
milk. It can be made with different meats, seafood or tofu, in
combination with (several types of) eggplant(s) and sometimes
other vegetables. Fresh green peppercorns and Thai basil are
often added to enhance the flavour.
Kaeng phet pet yang
Red curry with roast
duck
Red curry with roast duck is the quintessential mix of the Thai
(red curry) and Chinese (red roast duck) cuisines. This dish often
also contains grapes and/or pineapple.
Kaeng pli
A northern Thai curry made with chopped banana flower and
pork.

Kaeng som
A hot and sour Thai curry/soup made with tamarind paste and
fish (often pla chon ["Snakehead fish"]). Kaeng som cha-om thot
(Thai: แกงส ้มชะอมทอด) is a version of the dish which features
deep-fried cha-om (Acacia leaves) as one of its ingredients.
Kaeng tai pla
A thick, spicy vegetable curry made with turmeric, a sauce made
from fish innards (tai pla), and shrimp paste, containing roasted
fish, bamboo shoots and eggplant.
Kaeng thepho
One of the dishes mentioned in King Rama II's poem on Thai
dishes, it is a central Thai curry originally made with the fatty
belly part of the Pangasius Larnaudii (thae pho; shark catfish)
but now more often belly pork is used as is the case with the
version shown in the photo. The other main ingredient in this
curry is phak bung Chin (Chinese water spinach).
Kaeng tun
A northern Thai curry made with the stalks of the Colocasia
gigantea and (cat)fish. Colocasia gigantea is called tun (Thai:
ตูน) in the northern Thai language and khun (Thai: คูน) in
standard Thai.

Kaeng yot maphrao on
sai kai
A northern Thai curry made with "coconut heart" and
chicken.
[10]
The taste of "coconut heart" is similar to bamboo
shoots but much sweeter.
Kaeng yuak
A northern Thai curry made with the tender core of the trunk of
the banana plant.[11]
Khua kling
A very spicy, dry fried curry made with chopped meat (usually
beef, chicken, pork or lamb) served with a large amount of
shredded fresh kaffir lime leaves.
Khua kraduk mu
A very spicy and, for Thai standards, "dry" curry with pork ribs. It
is a Southern Thai speciality.

Yam chin kai
A curry dish from Northern Thailand containing chicken. The
version in the image also contains sliced banana flower.[12]
Kai tun ya chin
The name literally translates to "chicken stewed with Chinese
medicine". It contains medicinal herbs, one of them the dried
fruit of the wolfberry, a.k.a. goji berries (Thai: เก๋ากี้; kaoki). The
dish is of Chinese origin.
Soups

Nam sup
This is a clear broth, usually served together with khao man kai
(chicken rice), khao mok (Thai biryani), khao kha mu (pork
trotter simmered in soy sauce served with rice), khao na pet (red
roast duck on rice), or khao mu daeng (red roast pork on rice).
The broth can be made from chicken and/or pork, or it can be
wholly vegetarian. The version served with duck is usually made
from duck bones. It will often contain sliced hua chai thao
(daikon; also known as phak kat hua in Thai) and hua chai po
Tom kha kai
Coconut soup with
chicken
A mild to spicy soup with coconut milk, galangal (kha) and
chicken. Mushrooms can be added to the chicken or substitute it.
Tom chuet Clear vegetable soup
A light vegetable, chicken or pork broth with vegetables and
celery, to which minced pork, soft tofu, seaweed, glass noodles
and mushroom can be added. This soup can also be called
Kaeng chuet (Thai: แกงจืดวุ้นเส ้น).

Tom khlong
It is a spicy and sour soup somewhat similar to Tom yam. The
sourness however does not derive from lime juice but through
the use of tamarind juice. The version in the image contains
fried smoked fish, tomato and mushrooms.
Tom mara Bitter melon soup
A clear soup made with bitter melon (also known as bitter
gourd; Momordica charantia) of Chinese origin. It is often
stuffed with minced pork or with minced pork mixed with glass
noodles as on this image. The full name of the latter version
would then be tom mara yat sai mu sap wunsen.
Tom phak kat dong mu
A soup of boiled pickled Chinese cabbage and pork ribs. This dish
is Chinese in origin.
Tom saep Hot and sour Isan soup
A spicy soup made with stewed meat (usually pork, chicken or
beef), roasted fresh herbs and spices, ground roasted rice, and
generous amounts of lime juice and fresh herbs just before
serving.

Tom som kraduk mu
Tom som translates to "sour soup". This particular version is a
basic one with only pork ribs (kraduk mu) and it derives its
sourness from lime juice. Other types of tom som can also use
tamarind for acidity, or a combination of both lime and
tamarind, and can be made from a multitude of ingredients:
meats as well as seafood, and vegetables.
Tom yam Tom yum soup
A hot and sour broth made from lemon grass, galangal, kaffir
lime leaves, dried chillies and lime juice, usually with prawns
(Tom yam kung) or chicken (Tom yam kai).
Tom yuea phai
It is a clear broth with, amongst other ingredients, yuea phai
("bamboo fungus"; Phallus indusiatus)
Salads

Koi pla
Minced or finely chopped raw fish in spicy salad dressing. It is a
popular raw fish dish in Isan and a common source of infection
with Opisthorchis viverrini (Southeast Asian liver fluke).
Lap Isan Larb
Northeastern style lap is a spicy and sour salad of minced raw or
cooked meat (mainly pork, chicken or duck), shallots or onions,
lime juice, fish sauce, chillies, ground roasted rice and mint.
Lap Lanna
Northern Thai lap is completely different from lap from
northeastern Thailand. Northern Thai lap is made by mixing raw
or cooked minced meat (mainly pork, beef, chicken or fish) with
an elaborate mix of dry spices and herbs. The northern Thai lap
does not contain lime juice or fish sauce. The version in the
image is lap khua, meaning that the meat has been fried.

Lap nuea dip
A northern Thai lap-style salad of sliced raw beef (the version in
the image also shows slices of raw beef tripe) and ground, dried
spices.
Mu nam tok
A very spicy salad made with pork (mu) and somewhat identical
to lap, except that the meat is cut into thin strips rather than
minced.
Naem khluk
Naem sausage (pork fermented with sticky rice)
[13]
is mixed
with boiled rice and then deep-fried. The salad is made by
crumbling the deep-fried balls and mixing in sliced shallots,
dried chillies, fish sauce and lime juice. It is served with raw
vegetables and herbs.
Nuea yang nam tok
With a similar "dressing" as larb, this dish is made with sliced
grilled beef. "Nam tok" means "waterfall" in Thai and it is
thought that the meat juices should run out from the meat like a
waterfall.

Phla kung
A spicy salad of prawns, sliced lemongrass, culantro and/or
other herbs, and shallots, with a dressing of lime juice, sweet
chilli paste (Nam phrik phao - optional), fish sauce, pounded
garlic and bird's eye chili. The version shown in the image also
contained minced pork.
Phla mu
A spicy salad of sliced grilled pork, sliced lemongrass, mint,
culantro (optional) and shallots, with a dressing of lime juice,
sweet chilli paste (Nam phrik phao - optional), fish sauce,
pounded garlic and bird's eye chili.
Phla nuea makhuea on
A Thai salad made with medium rare beef and Thai aubergines.
The sliced, raw eggplants are mixed in with the warm beef to
soften them (makhuea on means "soft aubergine"). This
particular version of the salad was served with a nam tok-style
dressing.
Sa nuea sadung
A northern Thai speciality, made with medium rare, thinly sliced
beef. Other ingredients for this dish are the elaborate phrik lap
Lanna spices-and-chilli mix, onions, some broth, and fresh herbs
such as kraphao (holy basil) or phak phai (Vietnamese
coriander) although this particular version was made using
saranae (spearmint). This particular version also contained nam
phia, the partially digested contents from the first of the four
stomachs of cattle, for added flavour.
[14]

Som tam khai khem A variation of the standard papaya som tam with salted eggs.
Som tam pla ra
Regarded as the original som tam, this version of green papaya
salad contains pla ra (a sauce of fermented fish), and very often
also brined rice paddy crabs, and makok (the fruit of the
Spondias mombin) besides the usual ingredients for som tam. It
does not however contain peanuts. It is also known as som tam
Lao or, for short, as just tam Lao after the Lao people of Laos
and of the Isan region of Thailand.
Som tam pu Green papaya salad with brined rice paddy crabs.
Som tam Thai Thai papaya salad
Som tam Thai with peanuts, dried shrimp and palm sugar, is the
central Thai variant of green papaya salad.

Tam khanun
A spicy Northern Thai salad made with boiled green whole
jackfruit which has been mashed with a mortar and pestle, and
minced pork. It is normally eaten with sticky rice and (as seen on
the image) with khaep mu (pork cracklings).
Tam makhuea
Chopped and then pounded grilled long green eggplant
(makhuea yao; Thai: มะเขือยาว), grilled green chillies, raw garlic
and salt put in a banana leaf package mixed together with hard-
boiled egg. It's a speciality of Northern Thailand where it is
traditionally eaten with sticky rice.
Tam mamuang
A som tam style salad with tangy unripe mango "au Julienne" as
its main ingredient. The version in the image contains pla haeng
thot, deep-fried sun-dried anchovies.
Tam maphrao on sen
mi krop
A som tam style salad made with the meat of a young coconut
and served with crispy deep-fried thin Chinese rice noodles.

Tam mu yo
A spicy Thai salad made with mu yo, a Thai pork sausage which
is often also described in Thailand as "Vietnamese sausage". The
dressing is somewhat similar to that of som tam.
Tam phonla mai ruam
The fruits used in this particular salad show the fusion aspect of
Thai cuisine, as it incorporates "modern" (for Thais) fruit such as
apples and grapes besides traditional fruit such as pineapple
and guava. The dressing is made with pounded garlic, sugar,
chillies, dried shrimp, lime juice and fish sauce, and is similar to
that of som tam.
Tam som-o nam pu
It is a spicy pomelo salad which uses crab extract as a
flavouring. This black sauce is achieved by pounding pu na
("ricefield crabs", Somanniathelphusa) to a pulp, straining the
juices which are then boiled and reduced until the sauce
becomes as thick as molasses.
Yam Thai salad
A general name for many types of sour Thai salads. The main
ingredient can be vegetable, fruit, meat, seafood and even
noodles, which can be raw, cooked, grilled, fried or deep-fried.
The basic recipe for the dressing consists of sliced shallots or
onion, fish sauce, lime juice, sugar, bird's eye chillies, tomato
and Chinese celery (khuen chai).

Yam bai cha A spicy Thai salad made with young, fresh tea leaves.
Yam hu mu
Made with thinly sliced, boiled pig's ears, the version in the
image also contained fresh mint, lime juice, shallots, lemon
grass, fish sauce and sugar.
Yam huapli thot
A spicy Thai "yam"-style salad with deep-fried slices of banana
blossom as its main ingredient.
Yam hoi khraeng A spicy Thai salad made with blood cockles.

Yam khai dao A spicy Thai salad made with fried egg (khai dao).
Yam khamin khao kung
A spicy Thai salad made with finely sliced (au Julienne) "white
curcuma" (probably Curcuma zedoaria), shredded coconut,
cooked prawns, sliced shallots, dried chillies, fresh green bird's
eye chillies, roasted cashew nuts, and crispy fried onion rings.
Yam kun chiang
A Thai salad made with a sweet dried pork sausage called kun
chiang. This sausage is of Chinese origin. This dish is often eaten
with plain rice congee (khao tom kui; Thai: ข ้าวต ้มกุ๊ย).
Yam mu krop A Thai salad made with crispy belly pork (mu krop).

Yam mu yo A spicy yam-style Thai salad with mu yo (Vietnamese sausage).
Yam mu yo thot khai
dao
A spicy Thai salad made with crispy fried mu yo (Vietnamese
sausage) and khai dao (fried egg).
Yam naem sot
A Thai salad containing sausage made from fermented raw pork
and sticky rice (naem sausage).
Yam no mai
A Northern Thai salad made with strips of boiled bamboo
shoots, shallots, herbs, fish sauce, lime juice, and chillies.

Yam no mai sai nam pu
A northern Thai salad made with boiled bamboo shoots and a
thick paste made from the rice paddy crabs.
Yam nuea yang Thai grilled beef salad
A spicy salad of grilled beef, shallots and Thai celery or
spearmint.
Yam phak khut A salad of edible fern shoots (Diplazium esculentum) and pork.
Yam pla duk fu
"Exploded" catfish
salad
Crispy fried shredded pla duk (catfish) served with a spicy and
tangy green mango salad.

Yam pla khem
A Thai salad (yam) made with fried sun-dried salted fish (pla
khem).
Yam pla thu Made with short mackerel (pla thu).
Yam sanat
A northern Thai "salad" of roughly chopped, blanched
vegetables that are then refried with a chilli paste. It is served
here together with northern Thai pork cracklings and deep-fried,
sun-dried chillies.
[15]
Yam som-o
A salad made with pomelo. The other ingredients are: sliced red
bird's eye chillies, deep-fried sun-dried anchovies, roasted
peanuts, fish sauce and tamarind juice.

Yam takhrai kung sot
A spicy "yam-style" salad with finely sliced raw lemongrass and
prawns.
Yam thale
A spicy salad with mixed seafood (cuttlefish, shelled prawns,
mussels), shallots, lime juice, fish sauce and Thai celery.
Yam thua phu
A Thai salad with winged beans, salted eggs, toasted coconut,
shallots, fish sauce, lime juice and chillies. The version in this
image also contains squid.
Yam wun sen Thai glass noodle salad
A spicy salad with glass noodles (cellophane noodles), minced
chicken or pork and often either mixed seafood, squid or
prawns. Cloud ear fungus also often features in this dish.

Kai phat khing Ginger fried chicken
A simple dish of fried slices of chicken with sliced ginger, soy
sauce, fish sauce and chillies.
Kai phat met
mamuang himmaphan
Chicken with
cashewnuts
The Thai Chinese version of the Sichuan style fried chicken with
cashew nuts known as Kung Pao chicken, stir-fried with whole
dried chillies.
Fried and stir-fried dishes

Khai yat sai Stuffed omelette
An omelette is fried filled with various ingredients of choice
(minced beef or pork, prawns, and vegetables) and then folded
over.
Khua chin som sai khai Northern Thai pickled pork stir-fried with egg.
Khua ho
Glass noodles are stir-fried with left-overs from other dishes.
Unlike kaeng ho, this dish will not contain any left-over curry
dishes. It was traditionally eaten at the end of a ceremony or
festival. It is served here with pork rinds.
Khua no mai sai mu
Stir-fried bamboo shoots with pork. In this particular version, the
pork is minced. [16]

Kaphrao hoi lai
Undulated surf clam stir-fried with holy basil (Ocimum
tenuiflorum)
Khai luk khoei
Boiled eggs are (deep-)fried until crispy on the outside, and then
served sliced with a tangy sauce made from tamarind juice. The
Thai name literally translates as "son-in-law eggs".
Kung thot krathiam
phrik thai
Deep fried prawns
with garlic and pepper
Prawns fried with garlic and fresh peppercorns.
Mu phat phrik khing
Sliced pork fried with yardlong beans and kaffir lime leaves in a
sweet chilli paste. Sometimes red curry paste is used instead of
the phrik khing chilli paste.

Mu phat sato
Sliced pork stir-fried with sato (the beans of the Parkia speciosa,
also known as "stink bean" or "bitter bean"), onion, garlic, fish
sauce, chillies and oyster sauce.
Mu phat sato phak Tai
A spicy, southern Thai, version of mu phat sato where the pork
and "stink beans" are fried with a copious amount of chillies and
chilli paste.
Mu wan
Sliced pork is simmered or fried with sugar and soy sauce until
the sauce is reduced and coats the meat.
No mai farang phat
kung
Asparagus stir-fried
with prawns
Green asparagus stir-fried with prawns, garlic, sliced chillies, fish
sauce and oyster sauce.

Nuea phat bai yira
Beef stir-fried with
African basil
Besides beef and basil, other ingredients are garlic, chillies, light
soya sauce and fish sauce. African basil leaves have a slight
anise taste.
Phak bung fai daeng Fried morning-glory
Morning-glory (a.k.a. water spinach) stir fried with yellow bean
sauce, garlic and chillies. It is a very popular vegetable dish in
Thailand.
Phak khana nam man
hoi
Chinese kale stir-fried
with oyster sauce
Originally a Chinese dish, it has been adapted to Thai taste by
adding fish sauce to the recipe, and by omitting the ginger. Here
with fried shiitake mushroom.
Phat buap Stir-fried Luffa
Stir-fried luffa (sponge gourd) with pork/shrimp and egg or just
egg.

Phat dok hom Stir-fried onion flowers with pork and pork liver.
Phat khana mu krop
Fried kale with crispy
pork
Khana (gailan or Chinese kale) is stir fried with crispy pork (mu
krop), garlic, oyster sauce, soy sauce, pepper and (optionally)
sliced chillies.
Phat khanaeng mu
Stir-fried khanaeng with pork, garlic, oyster sauce, fish sauce
and white pepper. Khanaeng are the sprouts of Chinese broccoli
and grow from the root after the main stem has been harvested.
The taste is in between Brussels sprouts and kale, and very
sweet.
Phat kaphrao Fried with holy basil
Minced beef, pork, chicken or whole prawns stir fried with Thai
holy basil, chillies, garlic and soya sauce.

Phat naem sai khai
Naem sausage (made from fermented raw pork skin and sticky
rice) stir fried with egg.
Phat no mai sai khai Stir-fried bamboo shoots and egg.
Phat phak khom
Thai spinach (Amaranthus spinosus; Thai name: Phak khom
nam; Thai script: ผักโขมหนาม) is often stir-fried with minced
pork and egg.
Phat phak ruam
Stir fried mixed
vegetables
Stir fried combination of vegetables depending on availability
and preference. Usually fried with oyster sauce.

Phat phrik Fried with chillies
Stir fried meat (usually beef) or seafood with chillies, garlic and
ginger.
Phat yot fak maeo
Stir-fried mountain
melon greens
Yot sayongte, which is also known in Thailand as yot fak meao
(yot meaning "shoots"), are the young vines and leaves of a
certain type of melon (chayote, originally from Central America)
which in Thailand grows mainly in the mountains up north.
These greens have a very sweet taste and combine extremely
well with oyster sauce.
Phunim phat phong
kari
Deep-fried pieces of soft-shell crab which have been stir-fried
with egg and curry powder.
Pla duk phat phet
Slices of catfish (most often pre-fried) are stir-fried in a sauce
made with red curry paste. Pea eggplant feature in this dish for
added taste and texture.

Pla kaphong phat
khuen chai
Barramundi (often called "sea bass" in Thailand) stir-fried with
Chinese celery, light soy sauce, garlic, ginger and fermented soy
beans.
Pla muek phat phrik
phao
Squid stir-fried with sweet and mild chilli paste (nam phrik
phao), onion, garlic, spring onion and sliced large red chillies.
Paprika can be used instead of chillies if a milder version is
preferred.
Tap kai phat phrik sot
Chicken liver fried with young (mainly green) chillies, light soy
sauce, oyster sauce, onion, spring onion, black pepper, and
garlic. Here it is served with rice and a fried egg (khai dao).
Thua ngok pla khem
A stir-fried dish of mung bean sprouts, salted fish, chillies and
garlic.

Kai ho bai toei
Chicken wrapped in
pandan leaves
Pieces of marinated chicken are wrapped in fragrant pandan
leaves and then deep fried.
Kai thot takhrai
Deep fried chicken and
lemongrass
Pieces of chicken are deep fried together with finely chopped or
shredded lemongrass, and served with a sweet chilli sauce.
Deep-fried dishes

Kai thot Deep-fried chicken
The version of kai thot as shown in the image is made in the
Southern Thai manner, having been marinated with khamin
(turmeric) and served with krueng thae (crispy fried chopped
garlic and turmeric) as a topping.
Khaep mu Pork cracklings
Deep fried pork skin. Khaep mu eaten with nam phrik num
(grilled green chilli dip) from Chiang Mai is renowned in the
whole of Thailand.
Mu krop Crispy pork
Cooked belly pork is first marinated and then deep fried until
crispy. Often used sliced in vegetables stir fries.
Mu thot krathiam Deep-fried pork and garlic

Nang kai thot
Crispy, deep-fried chicken skin. It can be eaten as a snack or
together with chilli pastes or salads.
No yat sai thot
A northern Thai speciality of deep-fried bamboo shoots with a
filling of minced pork.
Pik kai sot sai thot Stuffed chicken wings
Deep fried, partially de-boned chicken wings, stuffed usually
with minced pork.
Pla buang
Cuts of Giant snakehead fish (pla chado) are first salted and sun-
dried for three days, and then deep-fried. This dish is somewhat
similar to pla chado daet diao from central Thailand but there
the fish is only dried for only one day, making the taste less
intense.

Pla krai thot krathiam
Deep-fried pla krai ("Clown Knifefish") and garlic. It is served
with a spicy dipping sauce on the side made from coriander
root, lime juice, fresh bird's eye chillies, garlic, sugar and fish
sauce.
Pla nin thot samun
phrai
Deep-fried pla nin ("Nile Tilipia") served with deep-fried herbs
such as lemongrass, kaffir lime leaves, garlic, and fingerroot
(Boesenbergia rotunda). A chilli-lime dip is served on the side as
a condiment.
Pla sam rot Three flavours fish Deep fried fish with a sweet, tangy and spicy tamarind sauce.
Pla thot Deep-fried fish
A simple deep-fried fish, most often served with a spicy dipping
sauce. The fish in this image is pla nin, a Nile Tilapia.

Pla thot khamin
Typical for southern Thai cuisine, this deep-fried fish has first
been marinated in a spice mixture which includes a large
amount of turmeric (khamin). In addition, this particular version
was topped with crispy deep-fried chopped garlic and turmeric.
It is often served with raw vegetables on the side, and a spicy
dipping sauce.
Pla wong thot
Deep-fried pla wong (literally meaning "circle fish"): fish which
have first been cut open, arranged into a circle and then sun-
dried. Here it is served Southern Thai style with a spoonful of a
deep-fried mix of minced garlic, galangal, and turmeric.
Pu cha Crab cakes
A mixture of cooked crab meat, pork, garlic and pepper, deep
fried inside the crab shells and usually served with nam chim
buoy (Thai: น้าจิ้มบ๋วย, plum sauce). Instead of being fried in the
crab shell it is also sometimes served as patties.
Sai mu thot Deep-fried pork intestines

Si khrong mu thot
Deep-fried pork ribs. The version in the image however, had first
been boiled, then marinated, then deep-fried with garlic, and
then again stir-fried with a sweet and tangy tamarind sauce just
before serving.
Aep mu
A Northern Thai "soufflé" of egg, minced pork, herbs and curry
paste that is slowly grilled inside a banana leaf wrapper over a
charcoal fire.
[17]
Grilled dishes

Aep ong-o
Roughly chopped pig's brain mixed with egg and curry paste are
grilled over a low fire, wrapped inside banana leaves [18]
Aep pla noi
Freshwater small fry and brine shrimp are mixed with curry
paste and then grilled over a low fire wrapped inside banana
leaves
Chin som mok
Chin som is the northern Thai version of the pickled pork
sausage called naem. In chin som mok (lit. "covered chin som")
the pickled pork is grilled inside a banana leaf before serving.
Kai yang Grilled chicken
Grilled marinated chicken, usually eaten together with Som tam
(papaya salad).

Kho mu yang kratha
ron
Kho mu yang kratha ron literally translates to "pork neck grilled
on a hot skillet".
Kung yang/kung phao Grilled prawns
Grilled prawns are normally served with a nam chim, a spicy
dipping sauce, made with mashed raw garlic and green bird's
eye chillies, sugar, fish sauce and lime juice.
Mu manao Pork with lime juice
Sliced grilled pork with a dressing (nam chim) of mashed garlic,
green bird's eye chillies, sugar, fish sauce and lime juice. Here it
is served with additional sliced bird's eye chillies and raw garlic
on a bed of ice-water chilled sliced raw phak khana (Chinese
broccoli)
Mu yang Isan grilled pork
Originally from the Isan region of Thailand, the fatty parts of
belly pork, together with the skin, are preferred over lean meat.
It is served with nam chim chaeo, a spicy dipping sauce made
with dried chillies and roasted, then pounded, sticky rice.

Nuea ping Marinated and barbecued beef.
Pam khai mot
Grilled banana leaf cups containing a mixture of ant eggs,
chicken eggs and some salt. After grilling the dish is sprinkled
with chopped spring onion and pepper. The ant eggs make the
dish much more creamy. It can also be eaten as a snack.
Sai krok Isan
Grilled, fermented pork and sticky rice sausage, originally from
the Isan region of Thailand. It can be shaped like a sausage as in
the image, or as round balls.
[20]
It is also often eaten as a snack
at festivals and fairs, and served together with sliced ginger,
bird's eye chillies and raw cabbage.
Sai mu ping Marinated and barbecued pork intestines

Sai ua "Chiang mai sausage"
A grilled sausage of ground pork mixed with spices and
herbs,[21] and which is often served with chopped fresh ginger
and chillies at a meal.
Suea rong hai Weeping tiger beef
Suea rong hai literally means "weeping tiger". It is grilled
marinated beef which is eaten with vegetables and Nam chim
chaeo dipping sauce.
Steamed or blanched dishes

Bai po Jute leaves
Eaten blanched as a dish with khao tom kui (plain rice congee),
the taste is similar to that of spinach or samphire
Ho mok pla Fish curry pâté
A Thai curry "pâté" or "soufflé" of fish, spices, coconut milk and
egg, steamed in a banana leaf cup and topped with thick
coconut cream before serving.
Ho mok maphrao on
A Thai curry "pâté" or "soufflé" of mixed seafood and the soft
meat of a young coconut, here served inside a coconut.
Pla nueng manao
Steamed fish with lime
juice
Steamed fish which is drenched in a spicy garlic, chilli, chicken
stock and lime juice dressing.[22]

Khai phalo
Egg stewed with meat in soy sauce, garlic, ginger and phong
phalo (Thai: ผงพะโล ้; five-spice powder). Meats used in khai
phalo tend to be pork (belly or trotter) or chicken wings. Other
ingredients, such as mushrooms and fried tofu, can also be
incorporated. The dish is of Chinese origin.
[23]
Similar dishes are
mu phalo and kha mu phalo (using only pork, and ham hocks),
kai phalo (chicken) and pet phalo (duck).
Stewed dishes
Dipping sauces and pastes

Nam chim chaeo
It is a sticky, sweet and spicy dipping sauce made with dried
chillies, fish sauce, palm sugar, lime juice and coarsely ground
roasted sticky rice. Often served as a dip with mu yang (grilled
pork).
Nam chim kai Chicken chilli sauce
A very common all-round chilli dipping sauce with the
consistency of a thick syrup, it is medium spicy and very sweet.
Often used as a dipping sauce for grilled chicken (kai means
"chicken"), it can also be used as a generic chilli sauce for other
dishes. It forms the base of a few other types of nam chim, such
as nam chim thot man pla ("dipping sauce for deep-fried fish
cakes").
Nam chim paesa
A spicy dipping sauce eaten with steamed fish wrapped in raw
lettuce or cabbage.

Nam chim sate Peanut sauce A peanut sauce which is normally served with satay.
Nam pla phrik
Colloquially called phrik nam pla, it is a standard sauce served
with every Thai buffet style meal, fried rice or fried noodles, and
used as a kind of "salt". It is made by mixing fish sauce with
some lime juice, chopped bird's eye chillies and often also sliced
garlic.
Nam phrik i-ke
A northern Thai chilli paste made with chillies, sliced aubergine,
pork rinds, and fermented shrimp paste.[24]
Nam phrik kapi
A pungent chilli dip made with shrimp paste, pounded dried
shrimp, bird's eye chillies, garlic, lime juice, fish sauce, (palm)
sugar and, optionally, pea sized aubergines; most often eaten as
part of the dish called Nam phrik pla thu.

Nam phrik kha
A Northern Thai fried chilli paste containing galangal (kha). It is
often eaten, as seen here, with steamed het nang fa (Thai script:
เห็ดนางฟ้า; lit. "fairy mushroom"; Pleurotus pulmonarius).
Nam phrik khaep mu
A northern Thai chilli paste of mashed grilled green chillies,
deep-fried pork rinds, fresh garlic and salt.[25]
Nam phrik long ruea
The name means "chilli paste for in a boat" as it was often
eaten while travelling the rivers of Thailand by boat. A sweet,
savoury and spicy chilli dip, it is served together with fresh
vegetables, salted egg and sweet pork. This version also
included khamin khao ("white curcuma") and the slightly sour
and bitter leaves of makok (Spondias mombin)
Nam phrik num
A paste of pounded roasted large green chillies, roasted shallots,
roasted garlic, coriander leaves, lime juice and fish sauce; eaten
with steamed and raw vegetables, khaep mu (crispy pork rind)
and sticky rice.

Nam phrik ong
Resembling a thick Bolognese sauce, it is made with dried
chillies, minced pork and tomato; eaten with steamed and raw
vegetables, and sticky rice.
Nam phrik phao Chilli jam
A sweet roasted chilli paste, often used as an ingredient in Tom
yam or when frying meat or seafood, and also popular as a spicy
"jam" on bread or toast.
Nam phrik pla chi
A chilli paste made with grilled fish, roasted chillies, roasted
shallots and roasted garlic, lemongrass and shrimp paste. It's
normally served with both steamed and raw vegetables and/or
other leaves.[26]
Pu ong or ong pu
A northern Thai speciality that is eaten as a pungent dipping
sauce for sticky rice. It is made by collecting the "fat" of rice
field crabs (Parathelphusidae) and grilling this inside the crab
shell. [27]

Sot Siracha Sriracha sauce
It is a hot sauce made from sun-ripened chilli peppers, vinegar,
garlic, sugar and salt. It is commonly known in Thailand as sot
Siracha (sot is the Thai pronunciation of the English word
"sauce"), but also as nam chim Siracha or nam phrik Siracha.
The name is derived from the seaside town of Si Racha.
Khai dao Fried egg
Literally translated khai dao means "star egg", referring to the
star-like shape of the egg after it has been fried. Traditionally
the egg is fried in large amounts of hot vegetable oil which
produces a crispy outer texture. Khai dao mai suk is a fried egg
where the yolk is still runny, the way it is most commonly eaten
when served with, for instance, khao phat ("fried rice") or
kaphrao mu rat khao ("pork fried with holy basil served with
rice"). Fried egg with a (very) hard yolk, khai dao suk (mak), is
Miscellaneous

Mu op
Oven-roasted pork, this Thai-Chinese dish is most often served
sliced, with a sweet soy and five-spice powder sauce.
Mu ruam luak chim
This dish consist of several types of pork (intestines, liver, and
other cuts) which have been shortly blanched in boiling water or
stock and then served with fried garlic, spring onions and a spicy
dipping sauce.
Pla sam thap
Fish prepared in 3 different ways: on the left of the image is pla
sam rot (deep-fried served with a tangy sweet chilli sauce), in
the middle pla nueng manao (steamed fish with a raw garlic,
lime and chilli sauce), and on the right pla thot krathiam (deep-
fried fish with deep-fried garlic).
Roti thitchu
Similar to roti canai/roti prata from Malaysia and Singapore,
this Indian-style fried flatbread is eaten with certain curries. For
a sweet version, see roti kluai khai below in the section "Sweet
snacks and desserts". The word thitchu in the name of this dish,
is a loanword from English meaning "tissue".

Chingrit thot
Deep-fried crickets, either Gryllus bimaculatus or, as shown in
the image, Acheta domesticus. This dish is often eaten as a
snack to go with drinks.
Kai rom khwan Smoked chicken Smoked chicken is often eaten as a snack to go with drinks.
Savoury snacks and starters

Karipap Curry puff
Deep-fried pastry shells usually containing a chicken meat and
potato curry.
Khaep mu Crispy pork rind
Deep fried crispy pork rinds, often eaten with nam phrik num
and other northern Thai dips
Khanom chip Siu mai
The Thai version of the Chinese steamed dumplings called siu
mai in Cantonese. The colour indicates the filling: the green
dumplings contain a mix of minced pork and crab meat, the
others have a filling of only minced pork.
Khanom kuichai
Originally a dish of the Teochew people called "gu chai gue"
(Chinese script: 韭菜馃) in the Teochew language, these are
steamed dumplings made from rice powder and a filling of garlic
chives. The dipping sauce for this dish is soy sauce which often is
spiced with dried chilli flakes. This particular version was fried to
give it a crispy texture.

Khanom Tokiao
Literally translated it means "Tokyo cake", it is a Thai style crêpe
wrapped around a hot dog and sweet chilli sauce. The chilli
sauce can also be served on the side as a dip. Other versions of
khanom Tokiao use yam or sweet condensed milk as a filling.
Khao phan nga muan
Rolled khao phan with sesame seeds. Khao phan is a speciality
from northern Laos which in Thailand is only found in Uttaradit
province. Rice flour is mixed with water and let to ferment
overnight. The resulting batter is then spread out thinly over a
cloth stretched out over a steamer, covered with a hood and let
to steam for a few minutes. Rolled up it is served with a chilli dip.
Khao phan phak
Khao phan are thin, steamed rice sheets made from the
fermented batter of rice flour mixed with water. Here served as
a wrap for stir-fried vegetables.
Luk chin ping
Meatballs made from fish, pork, beef or chicken are grilled on a
stick and served with a spicy and tangy dipping sauce. The ones
shown on the image are made with pork and beef. It is
commonly sold from street stalls in Thailand.

Mamuang nam pla
wan
Tart, unripe mango served with a sweet, salty and spicy dipping
sauce made from shallots, fish sauce, dried chillies, dried shrimp,
and palm sugar (nam pla wan means "sweet fish sauce"). This is
normally eaten as a snack on its own.
Miang kham
Dried shrimp and other ingredients wrapped in cha phlu (Thai:
ช ้าพลู) leaves.
Miang pla
Similar to Miang kham, the main ingredient for this wrap is
deep-fried fish.
Mu daet diao
Deep-fried strips of sun dried pork, here with sesame seeds. A
spicy dipping sauce (very often Sriracha sauce) is almost always
provided with this dish.

Nuea daet diao
kaphrao thot
Deep-fried strips of sun dried beef and with crispy fried holy
basil.
Nuea khem thot Salted, sun-dried beef that has been deep-fried before serving.
Pla muek yang Grilled cuttlefish.
Sate Satay
Marinated beef, chicken or pork grilled on bamboo skewers and
usually served with nam chim sate (peanut sauce) and achat
(pickled cucumber).

Thot man khaophot
Deep-fried cakes made with corn and herbs in a batter, and
served with a sweet chilli sauce
Thot man pla Fried fish cakes
Deep fried patties of minced fish mixed with red curry paste,
finely chopped yardlong beans (tua fak yao), and finely shredded
leaves of kaffir lime (makrut). Knife fish (pla krai) is popularly
used. For this variety of thot man, a sweet & hot similar to
chicken chili sauce is provided usually mixed with chopped
pieces of cucumber, crushed peanuts, and topped with phak chi.
Thot man pu Fried crab cakes
Deep fried patties of minced crab meat. Plum sauce is
commonly provided.
Thot man kung Fried prawn cakes
Another popular variety of thot man where minced shrimp or
prawn is used. Plum sauce is commonly provided.

Thung thong Money bag
Small, crispy, deep-fried pastry purses filled with a mixture of
minced chicken or pork together with minced prawns,
mushroom and water chestnut, and served with sweet plum
sauce or Thai sweet chilli sauce
[28]
Tua mai thot
Crispy, deep-fried pupae of silkworms. This dish is most often
eaten as a snack to go with drinks.
Sweet snacks and desserts

Chaokuai Grass jelly
Grass jelly is made from a herb from the mint family. It is often
served with only shaved ice and brown sugar.
Foi thong
The name translates to "golden threads", it is a sweet snack or
dessert of strings of egg yolk shortly boiled in sugar syrup. This,
and other egg-based sweets such as sangkhaya, were
introduced to the royal court of Ayutthaya by Maria Guyomar
de Pinha in the 17th century CE.
Khanom bua loi Taro root mixed with flour into balls and served in coconut milk.
Khanom chan
A multi-colored pudding of layers of sticky rice flour and tapioca
flour mixed with coconut milk and sugar. Each layer will be
differently scented (pandan, jasmine and more). It is similar to
the Indonesian, Malaysian and Singaporean kueh lapis.

Khanom farang kutti
chin
"Foreigner's snack of
the Chinese church"
Small muffins. The main ingredients are duck eggs, sugar and
wheat flour. No butter, milk or yeast. No preservatives. The little
cakes are topped with raisins, gourds dipped in syrup, and
persimmon.[29]
Khanom khrok
Small coconut hotcakes with different fillings. These are made
on a special cast-iron pan with indentations. Two halves are
eventually stuck to one another to form the finished mini-
pancake.
Khanom mo kaeng
A sweet baked pudding containing coconut milk, eggs, palm
sugar and flour, sprinkled with sweet fried onions.
Khanom piakpun
The unique smoky flavor and the deep black color comes from
coconut ash. It is made from a mix of sticky rice flour and
tapioca flour, together with coconut milk and sugar.

Khanom tako
Jasmine scented coconut pudding set in cups of fragrant pandan
leaf.
Khanom tako phueak
Traditional sweets made with coconut milk, rice, flour, sugar
and boiled taro pieces in a banana leaf cone.
Khanom tan Palm flavoured mini cake with shredded coconut on top.
Khanom thuai talai Steamed sweet coconut jelly and cream.

Khanom tom
These sweets are made by boiling balls of dough made from
glutinous rice powder, coconut cream, grated coconut, sugar
and flavourings, and then covering them with more grated
coconut.
Khanom wun
These are desserts made with an agar gelatine. The colours
represent different flavours.
Khao niao mamuang Mango with sticky rice
Sticky rice cooked in sweetened thick coconut milk, served with
slices of ripe mango.
Khao niao sangkhaya
Sticky rice served with an egg and coconut custard (coconut
jam).

Khao tom mat sai kluai
The dish is made by wrapping sweet banana and sticky rice
inside a banana leaf and then steaming it. The banana takes on
a pink colour after steaming.
Kluai thot Deep-fried bananas in a light batter
Kraya sat
Wafers or chunks of rice candy with beans and sesame. Often
prepared as an offering to the monks
[30]
Lot chong nam kathi
Pandan-flavoured rice flour noodles in sweetened coconut milk,
similar to the Indonesian cendol.

Mamuang dong Pickled mango Pickled green mango is often eaten as a (semi-)sweet snack.
Roti kluai khai
Sliced banana and a beaten egg are fried inside a thin sheet of
dough, then cut and served with sweetened condensed milk
and/or sugar.
Roti sai mai
An extremely sweet kind of candy floss/cotton candy which is
wrapped inside small, thin pancakes.
Ruam mit
A chilled sweet snack/dessert with a mix of ingredients, such as
sweetened chestnuts, jackfruit, lotus root, tapioca, and lot
chong, in sweetened coconut milk.

Sangkhaya fak thong Stuffed pumpkin
Steamed pumpkin with an egg-and-coconut custard filling,
similar to the coconut jam from Malaysia, Indonesia and the
Philippines.
Sakhu thua dam
Tapioca pearls and black beans (one of the vigna cultivars) with
sweetened coconut milk and the flesh of a young coconut.
That khai Egg tart The Thai version of the Portuguese pastel de nata.
Sakhu sai mu
Topioca Balls with Pork
Filling
In Thailand tapioca balls with pork filling are call sakhu sai mu.
Sakhu sai mu is a kind of snack which is very famous in Thailand
and found at street stalls and markets. It is a dumpling which
consists of a flour ball with a pork filling. Most people in
Thailand eat it with khao kriap pak mo.

Thong yip
Thong yip is, like foi thong, made from egg yolks. The difference
is that instead of being thread-like, thong yip are shaped like
flowers.
Cha dam yen Black iced tea
It is made from strongly brewed black tea ("red tea" in East
Asia). The tea is sweetened with sugar and served with ice.
Drinks

Cha manao Lime flavored tea
Asia). The tea is sweetened with sugar flavored with sugar and
lime and served hot or with ice. Mint may also be added.
Cha ron Thai hot tea
Asia). The tea is sweetened with sugar and condensed milk and
served hot.
Nam Wan Hale's Blue Boy Syrup Normally poured on grated ice
Kafae boran
Kafae boran literally translates to "ancient/traditional coffee". It
is a strong coffee that is served with sweetened condensed milk,
similar in taste to the kopi that is served at kopi tiam (traditional
coffee shops) of Malaysia and Singapore. It is usually made with
robusta coffee beans, by steeping the grounds inside a brewing
"sock".

Krating Daeng Thai red bull An energy drink and the origin of Red Bull.
Lao khao Rice vodka
A distilled alcohol made from glutinous rice, it is often a home-
made moonshine.
Lao Mae Khong Mekhong whiskey Closer to a rum, it is distilled from sugarcane and rice.
Nam bai bua bok
A refreshing drink made from the leaves of the Asiatic
Pennywort (Centella asiatica).

Nam dok anchan Clitoria ternatea drink
A refreshing drink made from Clitoria ternatea flower flavored
with sugar served with ice.
Nam manao Lime drink
A refreshing drink made from lime juice flavored with sugar and
a pinch of salt served with ice.
Nam phan Thai punch
Resembling a slush puppie laced with alcohol, this drink is
popular with students. Nam means liquid or water, phan is
derived from the English word "punch": a beverage based on
fruit and often containing alcohol.
Nam takhrai Lemongrass tea
A refreshing drink made from lemongrass. It can be served
either hot or with ice.

Oliang Iced black coffee
A sweet Thai black ice coffee. The name is of Teochew origin
where "o" means black, and "liang" means cold.
Saeng som Sang Som A Thai rum which has been distilled since 1977.
Satho Thai rice wine A traditional rice wine from the Isan region.

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