Below is a list of dishes found in Thai cuisine.
Individual dishes Note: The Thai script column is linked to how it is pronounced when available.
Rice dishes Thai nameThai scriptEnglish nameImageRegionDescriptionChokโจ๊กRice congeeOf Chinese origin, it is a rice congee with minced chicken or pork. Mixing an egg in with the congee is optional.Khao kan chinข้าวกั๊นจิ๊นNorthA 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 chili peppers.Khao kha muข้าวขาหมูBraised pork leg on riceSteamed 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 chili peppers and cloves of garlic on the side. Boiled egg and a clear broth on the side are optional.Khao khai chiaoข้าวไข่เจียวOmelette on riceA quick snack or breakfast, it is an omelette with white rice, often eaten with chili sauce and cucumber. The variant shown in the image is khao khai chiao songkhrueang () where the omelette is topped with a minced pork and vegetable stir-fry.Khao khluk kapiข้าวคลุกกะปิFried rice with shrimp pasteRice is fried with shrimp paste and served with sweet pork, sour mango, fried shrimp, chili peppers, and shallots.Khao mok gaiข้าวหมกไก่Thai chicken biryaniThe Thai version of a "chicken biryani". The name literally means "rice covered chicken" and this Thai-Muslim dish is made by cooking rice together with the chicken curry.Khao mok nueaข้าวหมกเนื้อThai beef biryaniThe Thai version of a "beef biryani".Khao man gaiข้าวมันไก่Chicken riceRice steamed with garlic served with sliced chicken, chicken broth, and a spicy dipping sauce. This is a Thai version of a dish called Wenchang chicken (文昌雞) from Hainan in southern China.Khao mu kropข้าวหมูกรอบCrispy pork on riceRice 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 daengข้าวหมูกรอบหมูแดงMixed crispy pork and red roast pork on riceSlices of mu krop (crispy pork) and mu daeng (red roast pork) served on rice, and often covered with a sticky soy or oyster-sauce based sauce. Very often, a clear soup, boiled egg, cucumber, and spring onion is served on the side. Sliced chili peppers in Chinese black vinegar and dark soy sauce are provided as a condiment for this dish.Khao na petข้าวหน้าเป็ดRed roast duck on riceBoiled rice with roast duck and duck broth on the side. It is served with sliced chili peppers in soy sauce as a condiment.Khao niaoข้าวเหนียวGlutinous or sticky riceKhao niao is traditionally eaten using only the right hand. It is the staple food of Northern and Northeastern Thais.Khao nuea opข้าวเนื้ออบRice with slices of baked beef, served with a spicy chili dip.Khao phatข้าวผัดThai fried riceFried rice in Thailand can be made with different ingredients. Customarily served with fresh lime, cucumber, spring onions, and nam pla phrik (chili peppers in fish sauce).Khao phat amerikanข้าวผัดอเมริกันAmerican fried riceAmerican fried rice is rice fried with onion, tomato, raisins, and flavored with ketchup. It is often garnished with some sausage, fried chicken, and egg.Khao phat kaeng khiao wanข้าวผัดแกงเขียวหวานRice fried with green curry.Khao phat kaphrao muข้าวผัดกะเพราหมูBasil fried rice with porkRice fried with a certain variety of Thai basil called kaphrao (Ocimum tenuiflorum), sliced pork, and chili peppers.Khao phat namliapข้าวผัดหนำเลี้ยบRice fried with nam liap, the fruit of the Canarium album, also known as "Chinese olives".Khao phat nam phrik long rueaข้าวผัดน้ำพริกลงเรือCentralRice fried with Nam phrik long ruea (lit. "boat journey chili paste") and pieces of khai khem (salted duck's eggs). Fried, sliced, sweet Chinese sausage called kun chiang () are also served here with some sliced cucumber on the side.Khao phat nam phrik narokข้าวผัดน้ำพริกนรกThe name literally means "rice fried with chili paste from hell". The rice is fried with nam phrik narok, a very spicy chili paste made with fried catfish, grilled onion and garlic, grilled (dried) chili peppers, sugar, fish sauce, and shrimp paste. Here it is served with mu yang (grilled pork) and nam chim chaeo, a spicy dipping sauce.Khao tomข้าวต้มThai rice soupBoiled rice in a light broth, usually with minced pork, chicken, or fish. It is often eaten for breakfast.Khao tom kuiข้าวต้มกุ๊ยPlain rice congeePlain rice is cooked to a porridge and eaten as the staple together with a variety of side dishes.
Noodle dishes Thai nameThai scriptEnglish nameImageRegionDescriptionBami haeng petบะหมี่แห้งเป็ดEgg noodles served "dry" with duckEgg 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 daengบะหมี่หมูแดงEgg noodle soup with red roast porkOriginally a Chinese dish, it is now common in Thailand. Often served with chili peppers in vinegar, and dried chili flakes. The version shown in the photo also contains kiao kung (; prawn wontons).Khanom chin kaeng khiao wan kaiขนมจีนแกงเขียวหวานไก่This 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 ngiaoขนมจีนน้ำเงี้ยวNorthA 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 chili peppers, pork blood, dry fermented soy bean, and dried red kapok flowers.Khanom jeen nam yaaขนมจีนน้ำยาCentralThai rice noodles served with a fish based sauce called nam ya.Khanom chin sao namขนมจีนซาวน้ำCentralCold rice noodles served as a salad with thick coconut milk, finely chopped pineapple, sliced raw garlic and Thai chili peppers, pounded dried prawns, shredded ginger, lime juice, fish sauce, and sugar.Khao soi Chang Maiข้าวซอยNorthern Thai curry noodlesNorthBoiled 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 Saiข้าวซอยแม่สายNorthKhao 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 naข้าวซอยน้ำหน้าNorthSomewhat 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 chili peppers) is heaped on top of the noodles (nam na literally means "with sauce on top").Kuaichapกวยจั๊บOriginally a Teochew Chinese dish (), 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 namก๋วยเตี๋ยวน้ำWide rice noodle soupA soup of wide rice noodles, often with minced pork, pork balls or fish balls.Kuai-tiao nuea pueaiก๋วยเตี๋ยวเนื้อเปื่อยA beef noodle soup with slices of very tender beef (nuea pueay).Kuai-tiao phat khi maoก๋วยเตี๋ยวผัดขี้เมาDrunken noodlesSpicy fried wide rice noodles.Kuai-tiao rat naก๋วยเตี๋ยวราดหน้าWide rice noodles in gravyCentralFried wide rice noodles with beef, pork, chicken, or seafood in a thickened gravy.Kuai-tiao rueaก๋วยเตี๋ยวเรือBoat noodlesCentralRice 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 kropหมี่กรอบThai crispy fried noodlesDeep fried rice vermicelli with a sweet and sour sauce.Phat mi Khoratผัดหมี่โคราชNakhon Ratchasima ProvinceA stir-fried rice noodle dish commonly served with papaya salad (som tam). Dried rice noodle (of many colors) is a specific ingredient; made with dried rice noodle, garlic, shallot, pork, salt soya, beans, fish sauce, palm sugar, red pepper, black soy sauce, water, spring onion and bean sprouts. Traditionally used to exploit preserved old rice; used in religious ceremonies.Phat Mamaผัดมาม่าMama () 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 (), to designate instant noodles. The particular version in the image has been stir-fried "drunken noodle"-style.Phat si-ioผัดซีอิ๊วNoodles stir-fried with soy sauceUsually wide rice noodles fried with chicken or pork, and soy sauce.Phat ThaiผัดไทยPad Thai noodlesStir 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 shrimp.Phat wun senผัดวุ้นเส้นStir-fried glass noodlesGlass noodles are stir-fried with egg and vegetables, and a variety of ingredients such as meat, seafood, or with vegetarian alternatives.Sapaketti phat khi maoสปาเกตตีผัดขี้เมาA 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 boranต้มยำโบราณCentralTom yam boran is noodles served in a thick spicy sour sauce or broth, with crushed dried chili peppers, chopped peanuts, and blanched vegetables such as bean sprouts. This version is bami mu tom yam boran: with egg noodles and pork.Yentafoเย็นตาโฟThe Thai version of the Chinese noodle dish Yong Tau Foo is slightly sweet, sour, salty, and spicy.Yum kanom jeenยำขนมจีนYum kanomjeen is a spicy and sour salad mixed with kanom jeen. Kanom jeen is thin rice noodles which are made from fresh rice sometimes fermented rice starch, fermented for few days, boiled and then made into noodles. The original kanom jeen came from the Mon people. The main ingredients of Yum kanom jeen are fish sauce, sugar, lime juice, and chili powder. Some places will add pla ra to Yum kanom jeen too. Pla ra is the Thai traditional ingredient produced by fermented fish. Yum kanom jeen has a good spicy and sour taste, but many people would like to order the flavor that they like. Yum kanom jeen is a low- calorie food and it has only 220 calories per dish. To suit for people who are healthy and want to diet. Yum kanom jeen is not difficult to find. It can be found in either restaurant or street food.
Miscellaneous