thai dishes

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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

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Page 1: Thai dishes

Thai name English name Image Description

Chok Rice congeeOf 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

Page 2: Thai 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: ขา้วไขเ่จยีว

ทรงเครือ่ง) where the omelet is topped with a minced pork and

vegetable stir-fry.

Khao khluk kapiFried 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".

Page 3: Thai dishes

Khao man kai Chicken riceRice 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 riceBoiled rice with roast duck and duck broth on the side. It is

served with sliced chillies in soy sauce as a condiment.

Page 4: Thai dishes

Khao niao Glutinous or sticky riceKhao 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.

Page 5: Thai dishes

Khao phat kaeng khiao

wanRice fried with green curry.

Khao phat kaphrao muBasil fried rice with

pork

Rice fried with a certain variety of Thai basil called kaphrao

(Ocimum tenuiflorum), sliced pork and chillies.

Khao phat nam liapRice 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: กนุเชยีง)

are also served here with some sliced cucumber on the side.

Page 6: Thai dishes

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 soupBoiled rice in a light broth, usually with minced pork, chicken or

fish. It is often eaten for breakfast.

Khao tom kui Plain rice congeePlain rice is cooked to a porridge and eaten as the staple

together with a variety of side dishes.

Noodle dishes

Page 7: Thai dishes

Thai name English name Image Description

Bami haeng petEgg 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 daengEgg 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: เกี๊ยวกุง้;

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.

Page 8: Thai dishes

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 soiNorthern 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.

Page 9: Thai dishes

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 soupA soup of wide rice noodles, often with minced pork, pork balls

or fish balls.

Page 11: Thai dishes

Mi kropThai crispy fried

noodlesDeep fried rice vermicelli with a sweet and sour sauce.

Phat Mama

Mama (Thai: มามา่) 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: บะหมีก่ ึง่ส าเร็จรปู), to

designate instant noodles. The particular version in the image

has been stir-fried "drunken noodle"-style.

Phat si-ioNoodles 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.

Page 12: Thai dishes

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 tafoThe Thai version of the Chinese noodle dish Yong Tau Foo is

slightly sweet, sour, salty and spicy.

Page 13: Thai dishes

Thai name English name Image Description

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

Page 14: Thai dishes

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 sukiA Thai variant of the Chinese hot pot, it is mainly eaten as a

meal on its own.

Page 16: Thai dishes

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 kaiA 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.

Page 17: Thai dishes

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 hetA 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.

Page 18: Thai dishes

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 khilekThis creamy curry has as its main ingredient the leaves and

flower buds of the Senna siamea tree (khilek in Thai).

Page 19: Thai dishes

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 kradangA 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.

Page 20: Thai dishes

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.

Page 21: Thai dishes

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 lueatA 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 paA Northern Thai curry made with the leaves of the woody plant

Melientha suavis Pierre, glass noodles and dried fish. [9]

Page 22: Thai dishes

Kaeng phanaeng Phanaeng curry

A so-called dry, Indian influenced coconut curry with beef

(phanaeng nuea, Thai: พะแนงเนือ้), 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 yangRed 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 pliA northern Thai curry made with chopped banana flower and

pork.

Page 23: Thai dishes

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: แกงสม้ชะอมทอด) 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:

ตนู) in the northern Thai language and khun (Thai: คนู) in

standard Thai.

Page 24: Thai dishes

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 yuakA 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 muA very spicy and, for Thai standards, "dry" curry with pork ribs. It

is a Southern Thai speciality.

Page 25: Thai dishes

Yam chin kaiA curry dish from Northern Thailand containing chicken. The

version in the image also contains sliced banana flower.[12]

Thai name English name Image Description

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: เกา๋กี;้ kaoki). The

dish is of Chinese origin.

Soups

Page 26: Thai dishes

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 kaiCoconut 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: แกงจดืวุน้เสน้).

Page 27: Thai dishes

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 muA 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.

Page 28: Thai dishes

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 phaiIt is a clear broth with, amongst other ingredients, yuea phai

("bamboo fungus"; Phallus indusiatus)

Salads

Page 29: Thai dishes

Thai name English name Image Description

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.

Page 30: Thai dishes

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.

Page 31: Thai dishes

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]

Page 32: Thai dishes

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 saladSom tam Thai with peanuts, dried shrimp and palm sugar, is the

central Thai variant of green papaya salad.

Page 33: Thai dishes

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: มะเขอืยาว), 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.

Page 34: Thai dishes

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).

Page 35: Thai dishes

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 thotA 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.

Page 36: Thai dishes

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: ขา้วตม้กุย๊).

Yam mu krop A Thai salad made with crispy belly pork (mu krop).

Page 37: Thai dishes

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 sotA Thai salad containing sausage made from fermented raw pork

and sticky rice (naem sausage).

Yam no maiA Northern Thai salad made with strips of boiled bamboo

shoots, shallots, herbs, fish sauce, lime juice, and chillies.

Page 38: Thai dishes

Yam no mai sai nam puA northern Thai salad made with boiled bamboo shoots and a

thick paste made from the rice paddy crabs.

Yam nuea yang Thai grilled beef saladA 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.

Page 39: Thai dishes

Yam pla khemA 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.

Page 40: Thai dishes

Yam takhrai kung sotA spicy "yam-style" salad with finely sliced raw lemongrass and

prawns.

Yam thaleA 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.

Page 41: Thai dishes

Thai name English name Image Description

Kai phat khing Ginger fried chickenA 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

Page 42: Thai 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 muStir-fried bamboo shoots with pork. In this particular version, the

pork is minced. [16]

Page 43: Thai dishes

Kaphrao hoi laiUndulated 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 pepperPrawns 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.

Page 44: Thai dishes

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 wanSliced 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.

Page 45: Thai dishes

Nuea phat bai yiraBeef 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 LuffaStir-fried luffa (sponge gourd) with pork/shrimp and egg or just

egg.

Page 46: Thai dishes

Phat dok hom Stir-fried onion flowers with pork and pork liver.

Phat khana mu kropFried 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 basilMinced beef, pork, chicken or whole prawns stir fried with Thai

holy basil, chillies, garlic and soya sauce.

Page 47: Thai dishes

Phat naem sai khaiNaem 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 ruamStir fried mixed

vegetables

Stir fried combination of vegetables depending on availability

and preference. Usually fried with oyster sauce.

Page 48: Thai dishes

Phat phrik Fried with chilliesStir fried meat (usually beef) or seafood with chillies, garlic and

ginger.

Phat yot fak maeoStir-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.

Page 49: Thai dishes

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 khemA stir-fried dish of mung bean sprouts, salted fish, chillies and

garlic.

Page 50: Thai dishes

Thai name English name Image Description

Kai ho bai toeiChicken wrapped in

pandan leaves

Pieces of marinated chicken are wrapped in fragrant pandan

leaves and then deep fried.

Kai thot takhraiDeep 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

Page 51: Thai 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 porkCooked 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

Page 52: Thai dishes

Nang kai thotCrispy, deep-fried chicken skin. It can be eaten as a snack or

together with chilli pastes or salads.

No yat sai thotA northern Thai speciality of deep-fried bamboo shoots with a

filling of minced pork.

Pik kai sot sai thot Stuffed chicken wingsDeep 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.

Page 53: Thai dishes

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 fishA simple deep-fried fish, most often served with a spicy dipping

sauce. The fish in this image is pla nin, a Nile Tilapia.

Page 54: Thai dishes

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: น ้าจิม้บว๋ย, plum sauce). Instead of being fried in the

crab shell it is also sometimes served as patties.

Sai mu thot Deep-fried pork intestines

Page 55: Thai dishes

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.

Thai name English name Image Description

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

Page 56: Thai dishes

Aep ong-oRoughly 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 chickenGrilled marinated chicken, usually eaten together with Som tam

(papaya salad).

Page 57: Thai dishes

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.

Page 58: Thai dishes

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

Page 59: Thai dishes

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.

Thai name English name Image Description

Steamed or blanched dishes

Page 60: Thai dishes

Bai po Jute leavesEaten 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 onA Thai curry "pâté" or "soufflé" of mixed seafood and the soft

meat of a young coconut, here served inside a coconut.

Pla nueng manaoSteamed fish with lime

juice

Steamed fish which is drenched in a spicy garlic, chilli, chicken

stock and lime juice dressing.[22]

Page 61: Thai dishes

Thai name English name Image Description

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

Page 62: Thai dishes

Thai name English name Image Description

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 paesaA spicy dipping sauce eaten with steamed fish wrapped in raw

lettuce or cabbage.

Page 63: Thai dishes

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-keA 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.

Page 64: Thai dishes

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 muA 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.

Page 65: Thai dishes

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]

Page 66: Thai dishes

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.

Thai name English name Image Description

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

Page 67: Thai dishes

Mu opOven-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".

Page 68: Thai dishes

Thai name English name Image Description

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

Page 69: Thai dishes

Karipap Curry puffDeep-fried pastry shells usually containing a chicken meat and

potato curry.

Khaep mu Crispy pork rindDeep 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.

Page 70: Thai dishes

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.

Page 71: Thai dishes

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 khamDried shrimp and other ingredients wrapped in cha phlu (Thai:

ชา้พล)ู leaves.

Miang plaSimilar 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.

Page 73: Thai dishes

Thot man khaophotDeep-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 cakesDeep fried patties of minced crab meat. Plum sauce is

commonly provided.

Thot man kung Fried prawn cakesAnother popular variety of thot man where minced shrimp or

prawn is used. Plum sauce is commonly provided.

Page 74: Thai dishes

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 thotCrispy, deep-fried pupae of silkworms. This dish is most often

eaten as a snack to go with drinks.

Thai name English name Image Description

Sweet snacks and desserts

Page 75: Thai dishes

Chaokuai Grass jellyGrass 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.

Page 76: Thai dishes

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 kaengA 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.

Page 77: Thai dishes

Khanom takoJasmine scented coconut pudding set in cups of fragrant pandan

leaf.

Khanom tako phueakTraditional 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.

Page 78: Thai dishes

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 wunThese are desserts made with an agar gelatine. The colours

represent different flavours.

Khao niao mamuang Mango with sticky riceSticky rice cooked in sweetened thick coconut milk, served with

slices of ripe mango.

Khao niao sangkhayaSticky rice served with an egg and coconut custard (coconut

jam).

Page 79: Thai dishes

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 satWafers or chunks of rice candy with beans and sesame. Often

prepared as an offering to the monks [30]

Lot chong nam kathiPandan-flavoured rice flour noodles in sweetened coconut milk,

similar to the Indonesian cendol.

Page 80: Thai dishes

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 maiAn 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.

Page 81: Thai dishes

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 damTapioca 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 muTopioca 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.

Page 82: Thai dishes

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.

Thai name English name Image Description

Cha dam yen Black iced teaIt is made from strongly brewed black tea ("red tea" in East

Asia). The tea is sweetened with sugar and served with ice.

Drinks

Page 83: Thai dishes

Cha manao Lime flavored tea

It is made from strongly brewed black tea ("red tea" in East

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

It is made from strongly brewed black tea ("red tea" in East

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".

Page 84: Thai dishes

Krating Daeng Thai red bull An energy drink and the origin of Red Bull.

Lao khao Rice vodkaA 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 bokA refreshing drink made from the leaves of the Asiatic

Pennywort (Centella asiatica).

Page 85: Thai dishes

Nam dok anchan Clitoria ternatea drinkA refreshing drink made from Clitoria ternatea flower flavored

with sugar served with ice.

Nam manao Lime drinkA 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 teaA refreshing drink made from lemongrass. It can be served

either hot or with ice.

Page 86: Thai dishes

Oliang Iced black coffeeA 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.