Top 10 Traditional Thai food you must try in Thailand

Thailand cuisine is often recognized as among the best in the world. The diversity of Thai cuisine, particularly its world-renowned street food, is remarkable, but it mostly consists of noodles, stir-fries, curries, soups, and salads, which can be found anywhere from mobile food carts to Michelin-starred restaurants in Bangkok. Here are our top must-try Thai dishes for the greatest Thai food.

The Importance of Food in Thai Culture

Food is an important aspect of social gatherings in Thai culture. Food is also a social occasion in and of itself, as dining alone is considered unlucky. Rice is the mainstay of Thai cuisine at every meal. People in central and southern Thailand consume polished white rice, whereas those in the north and north-east eat sticky rice. Rice is served with a variety of meals, including sauces, side dishes, soup, and a salad.

Food is presented to the table all at once, whether eating out or at home, rather than being served in stages. The basic practice in Thai culture is to order at least as many meals as there are persons there, and they are all shared and enjoyed together. Another prominent part of Thai culture is the ceremonial presentation of food, with serving platters ornamented with flowers cut from vegetables and fruits.

Thai eating style and cutleries

Thai silverware normally comprises of a fork and huge spoon. In place of a knife, the spoon is held in the right hand. The typical eating technique is to try one item at a time, always with rice. Bowls are usually used for soup.

10 Best Thai Food Dishes You Must Eat

Pad Thai (Stir-Fried Noodles)

Pad Thai (Stir-Fried Noodles)  

Chinese immigrants introduced Thailand's noodle meals, with Pad Thai being the most well-known. This trademark dishes. It is a terrific way to get started with Thai food because it's not too spicy. Pad Thai, like many other meals, varies by area, but the typical components are flat rice noodles, seafood (or chicken, pork, or tofu), dried shrimp, tamarind, fish sauce, bean sprouts, shallots, and egg, all stir-fried in a hot wok and garnished with roasted peanuts, fresh herbs, and chilis (optional). Pad Thai embodies the Thai hallmark tastes of sweet, sour, and salty, as well as a well-balanced texture contrast.

 

Tom Yum Goong (Hot & Sour Shrimp Soup)

Ton Yum Goong

This renowned soup is a spicy, sour, and fragrant tastebud feast and one of Thailand's most recognizable foods! The distinctive aromas of this piquant transparent soup, which hails from the central area, are derived from the union of aromatic lemongrass, shallots, fish sauce, galangal, mushrooms, kaffir lime leaves, lime juice, and red chili peppers. Although shrimp (Goong) is the most widely utilized and considered the tastiest variant, other versions include chicken, fish, or a combination of seafood. If you find this all too spicy, a softer, sweeter, and wonderful alternative is Thai chicken coconut soup; it has the same magnificent aromas and spices, but the chilies are optional, and the creamy coconut milk tempers the heat.

 

Kaeng Lueang (Yellow Curry)

Kaeng lueang

Thailand's world-famous curries range from mild to explosive, sweet to sour, and always have a soup-like consistency due to the use of coconut milk. There are other regional variations, but the three primary curry types, red, green, and yellow, are the most well-known globally, with variations based on spiciness and dominating ingredients.

Yellow curry has a strong southern Thai flavor, with a rich texture and distinctive color from the liberal use of turmeric. This is pounded with traditional fragrant spices like as coriander, cumin, shallots, lemongrass, and galangal. Coconut milk, carrots, and potatoes are included, as well as chicken or other protein or tofu choices. Because this curry has less chilies, it isn't as hot as its green and red curry siblings.so it is more suitable for children as well.

 

Gaeng Daeng (Red Curry)

Gaeng Daeng (Thai red curry)

Red curries, one of Thailand's most popular curry variations, are a nice medium: spicy than yellow curries but less so than green curries. Crushed red chilies in the curry paste (a foundation of garlic, shallots, blue ginger, and lemongrass) give this rich, sweet, and fragrant curry its unique red hue, which is added to coconut milk, vegetables such as eggplant, mushrooms, or tomatoes, and chicken breast pieces. The curry is finished with finely sliced kaffir leaves and sweet basil, creating a wonderfully balanced combination of creamy and spicy broth that will have your tongue tingling.

Massaman Chicken Curry, one of the most well-known red curry variants, is mild, sweet, and cooked in coconut milk; yet, it is notable for its less soupy consistency and interpretation of a classic Persian meal and Indian curry, created with roasted spices.

 

Gaeng Keow Wan Gai (Green Curry)

Green curry, which originated in Central Thailand, is the spiciest of the Thai "holy trinity" and, possibly, the most well-known worldwide. This immensely popular meal is focused on aromatic green chilis, which were introduced to Thailand by Portuguese missionaries in the 16th century and give the dish its distinguishing green tint and spicy flavor. Although it's boiled with coconut milk (which helps to tone things down and creates a rich, sweet flavor) and contains components seen in many Thai curries (galangal, shallots, lemongrass, kaffir lime, Thai basil, and so on), it's the green chilies that make this dish extremely fiery. Green curry is further distinguished by the presence of small eggplants, potatoes, bamboo shoots, and chicken breast slivers.

 

Khao Soi (Thai Coconut Curry Noodle Soup)

Noodle soups are a popular street food dish in Thailand, available at any time of day or night. Khao Soi (or Soy), a distinctive Northern Thai cuisine popular in Chiang Mai, is one of the most popular. This Burmese-inspired soup is famous for its mildly spicy and aromatic curry broth with a creamy coconut milk base, soft egg noodles, and your choice of chicken, beef, or tofu, all topped with deep-fried crispy egg noodles, pickled veggies, and sliced shallots. Khao Soi is wonderful, warming, and somewhat spicy, as well as sweet and creamy all in one bite.

 

Khao Pad (Thai Fried Rice)

This Thai fried rice dish is a local favorite that may be served at any time of day, but especially during lunch. Khao Pad is a Thai dish prepared with chicken, pig, beef, shellfish, or tofu, as well as eggs, onions, garlic, fish sauce, fresh herbs, and tomatoes or other vegetables. All of these ingredients are stir-fried with fragrant Jasmine rice until well combined before being served with cucumber slices, lime wedges, and other condiments. Because this very basic recipe can be created to order, you have complete control over the heat level and other tastes - excellent for picky eaters or those seeking spicy relief. Khao Pad Sapparod, a pineapple and shrimp version, is a delectable option.

 

Pad Kra Pao Moo (Stir-Fried Thai Basil & Pork)

Pad Kra Pao Moo, a famous 'one plate' lunch or supper meal usually ordered in Thai restaurants, offers a wonderful sweet-spicy mix. Fresh chilies, garlic, green beans, shallots, fish sauce, palm sugar, and spicy basil leaves are stir-fried in a blazing hot wok before being heaped over a dish of steaming white rice and topped with a fried egg. Pork can be replaced with minced chicken, beef, duck, shellfish, or tofu.

 

Som Tam (Spicy Green Papaya Salad)

Som Tam, arguably Thailand's best-known salad dish, is said to have originated in Laos but is now a tasty north-eastern speciality and one of Thailand's most adored foods. Som Tam comes in a variety of forms and is not your usual salad. However, the typical recipe calls for shredded green papaya, red chilies, fish sauce, lime juice, tamarind pulp, and palm sugar, along with vegetables like cherry tomatoes, carrots, and runner beans, as well as roasted peanuts and dried shrimp for nutty and crunchy textures. All of them are mashed in a pestle and mortar, yielding a unique sweet, savory, spicy, salty, and sour flavor. Regional variants include the inclusion of fermented crab or papaya in place of mangoes for a completely different flavor depth.

 

Laab (Spicy Salad)

 Another north-eastern trademark is Laab (or larb), which, like Som Tam, is indicative of this culinary-rich region with its fiery, salty, and spicy explosion of tastes. Laab is a popular spicy salad from Laos that is often made with minced pork, mushrooms, mint leaves and coriander, shallots, lime juice, fish sauce, and, of course, chilies. This flavorful salad packs a punch, which is why it's always served with a side of fresh veggies to cut through the heat and function as a palette cleanser.

Khao Niao Mamuang (Mango Sticky Rice)

Mango sticky rice, one of Thailand's most popular traditional sweets, is a great way to end any Thai dinner. This crowd favorite is a simple meal made with sticky rice soaked in coconut milk and slices of fresh mango - lashings of sweetened condensed milk are optional! It is served in the most posh restaurants or street food vendors.