List of Thai dishes - AbsoluteAstronomy.com

This is a list of selected dishes found in Thai cuisine.

Rice dishes

Thai name Royal Thai General System of Transcription The Royal Thai General System of Transcription is the official system for rendering Thai language words in the Latin alphabet, published by the Royal Institute of Thailand...	Thai script	English name	Description
Chok	โจ๊ก	Rice congee Congee Congee is a type of rice porridge popular in many Asian countries. It can be eaten alone or served with a side dish. Names for congee are as varied as the style of its preparation...	Of Chinese origin, it is a rice congee with minced chicken or pork. Mixing an egg in with the congee is optional.
Khao kha mu	ข้าวขาหมู		Steamed rice is served with sliced pig's trotters Pig's trotters Pig's trotters are the feet of pigs. The cuts are used in various dishes around the world, they have been used by chefs such as Marco Pierre White and Pierre Koffmann, and have increased in popularity since the late-2000s financial crisis.-Description:... which has been simmered in soy sauce Soy sauce Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt... 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.
Khao khai chiao	ข้าวไข่เจียว	Omelet on rice	A quick snack or breakfast, it is an omelet with white rice, often eaten with chilli sauce and cucumber.
Khao khluk kapi	ข้าวคลุกกะปิ	Fried rice with shrimp paste	Rice is fried with shrimp paste Shrimp paste Shrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. It is known as terasi in Indonesian, ngapi in Burmese, kapi in Thai, Khmer and Lao language, belacan in Malay, mắm ruốc, mắm tép and mắm tôm in... and served with sweet pork, sour mango, fried shrimp, chillies and shallots.
Khao man kai	ข้าวมันไก่	Chicken rice	Rice steamed with garlic served with sliced chicken, chicken broth and a spicy dipping sauce.
Khao mu krop mu daeng	ข้าวหมูกรอบหมูแดง		Slices of mu krop (crispy pork) and mu daeng (red roast pork Char siu Char siu , otherwise known as barbecued meat in China or Chinese-flavored barbecued meat outside China, is a popular way to flavor and prepare pork in Cantonese cuisine. It is classified as a type of siu mei, Cantonese roasted meat... ) 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	ข้าวหน้าเป็ด	Roast duck on plain rice	Boiled rice with roast duck and duck broth on the side
Khao niao	ข้าวเหนียว	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 phat	ข้าวผัด	Thai fried rice Thai fried rice Thai fried rice is a variety of Fried rice typical of central Thai cuisine. In Thai, khao means "rice" and pad means "of or relating to being stir-fried". This dish differs from Chinese fried rice is that it is prepared with Thai Jasmine rice instead of regular long-grain rice. It normally...	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	ข้าวผัดอเมริกัน	American fried rice American fried rice American fried rice is a Thai fried rice dish with "American" side ingredients like fried chicken, ham, hot dogs, raisins, ketchup, and croutons. Other ingredients like pineapple are optional...	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 kraphao mu	ข้าวผัดกะเพราหมู	Basil fried rice with pork	Rice fried with a certain variety of Thai basil called bai kraphao (Ocimum tenuiflorum), sliced pork and chillies.
Khao phat nam phrik narok	ข้าวผัดน้ำพริกนรก		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	ข้าวต้ม	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	ข้าวต้มกุ๊ย	Plain rice congee Congee Congee is a type of rice porridge popular in many Asian countries. It can be eaten alone or served with a side dish. Names for congee are as varied as the style of its preparation...	Plain rice is cooked to a porridge and eaten as the staple together with a variety of side dishes.

Noodle dishes

Thai name Royal Thai General System of Transcription The Royal Thai General System of Transcription is the official system for rendering Thai language words in the Latin alphabet, published by the Royal Institute of Thailand...	Thai script	English name	Region Regions of Thailand Thailand is variably divided into different sets of regions, the most notable of which are the six-region grouping used in geographic studies and the four-region grouping consistent with the former administrative region grouping system used by the Ministry of Interior. These regions are the largest...	Description
Bami haeng pet	บะหมี่แห้งเป็ด	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	บะหมี่หมูแดง	Egg noodle soup with red roast pork Char siu Char siu , otherwise known as barbecued meat in China or Chinese-flavored barbecued meat outside China, is a popular way to flavor and prepare pork in Cantonese cuisine. It is classified as a type of siu mei, Cantonese roasted meat...		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 ' onMouseout='HidePop("21556")' href="/topics/Wonton">wonton Wonton Not to be confused with WantonA wonton is a type of dumpling commonly found in a number of Chinese cuisines.-Filling:... s).
Khanom chin nam ngiao	ขนมจีนน้ำเงี้ยว			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	ขนมจีนน้ำยา		Central	Thai rice noodles served with a fish based sauce called nam ya.
Khanom chin sao nam	ขนมจีนซาวน้ำ		Central	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 Khao soi Khao soi or khao soy is a Burmese-influenced dish served widely in northern Laos and northern Thailand. The name means "cut rice". Traditionally, the dough for the rice noodles is spread out on a cloth stretched over boiling water. After steaming the large sheet noodle is then rolled and cut with...	ข้าวซอย	Northern Thai curry noodles	North	Crispy fried wheat noodles (bami) in a sweet chicken curry soup. Sometimes a beef version is also available.
Kuaichap	ก๋วยจั๊บ			Originally a Teochew Teochew people The Chaozhou people are Han people, native to the Chaoshan region of eastern Guangdong province of China who speak the Teochew dialect. Today, most Teochew people live outside China in Southeast Asia especially in Singapore, Thailand, and Malaysia. They can also be found almost anywhere in the... 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 nam	ก๋วยเตี๋ยวน้ำ	Wide rice noodle soup		A soup of wide rice noodles Shahe fen Shahe fen or he fen is a type of wide Chinese noodle made from rice.-Names:While shahe fen and he fen are transliterations based on Mandarin, there are numerous other transliterations based on Cantonese, which include ho fen, hofen, ho-fen, ho fun, ho-fun, hofoen , hor fun, hor... , often with minced pork, pork ball Pork ball A pork ball is a Chinese meatball made from finely minced pork, starch, and sometimes cuttlefish to impart a "bouncy" texture and added flavour.... s or fish ball Fish ball Fish balls are a common food in southern China and overseas Chinese communities made from surimi . They are also common in Scandinavia, where they are usually made from cod or haddock.-Terminology:... s.
Kuai tiao phat khi mao	ก๋วยเตี๋ยวผัดขี้เมา	Drunken noodles Drunken noodles Drunken noodles is a Chinese-influenced dish that was made popular by the Chinese people living in Laos and Thailand. It is a stir fried noodle dish very similar to Phat Si Io, but with a slightly different flavor profile...		Spicy fried wide rice noodles.
Kuai-tiao rat na	ราดหน้า	Wide rice noodles in gravy	Central	Fried wide rice noodles Shahe fen Shahe fen or he fen is a type of wide Chinese noodle made from rice.-Names:While shahe fen and he fen are transliterations based on Mandarin, there are numerous other transliterations based on Cantonese, which include ho fen, hofen, ho-fen, ho fun, ho-fun, hofoen , hor fun, hor... with beef, pork, chicken or seafood in a thickened gravy.
Kuai-tiao ruea	ก๋วยเตี๋ยวเรือ	Boat noodles	Central	Rice noodles with beef or pork (and sometimes offal) in a brown broth which contains cinnamon Cinnamon Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods... , star anise Star anise Illicium verum, commonly called Star anise, star aniseed, or Chinese star anise, is a spice that closely resembles anise in flavor, obtained from the star-shaped pericarp of Illicium verum, a small native evergreen tree of northeast Vietnam and southwest China... and sometimes blood. It is spicy and sour.
Mi krop	หมี่กรอบ	Thai crispy fried noodles		Deep fried rice vermicelli with a sweet and sour sauce.
Phat si-io	ผัดซีอิ๊ว	Noodles fried in soy sauce		Usually wide rice noodles fried with chicken or pork, and soy sauce.
Phat thai Pad Thai Pad Thai or Phat Thai is a dish of stir-fried rice noodles with eggs, fish sauce , tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts, coriander and lime, the juice of which can be added along with Thai condiments Pad...	ผัดไทย	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	ผัดวุ้นเส้น	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	สปาเกตตีผัดขี้เมา			A Thai fusion dish Fusion cuisine Fusion cuisine combines elements of various culinary traditions while not being categorized per any one particular cuisine style, and can pertain to innovations in many contemporary restaurant cuisines since the 1970s.-Categories and types:... 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	ต้มยำโบราณ			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	เย็นตาโฟ			The Thai version of the Chinese noodle dish Yong Tau Foo Yong tau foo Yong tau foo is a Chinese soup dish with Hakka origins commonly found in China, Singapore, Thailand and Malaysia. There are also Teochew and Hokkien variations.... is slightly sweet, sour, salty and spicy.

Miscellaneous

Thai name Royal Thai General System of Transcription The Royal Thai General System of Transcription is the official system for rendering Thai language words in the Latin alphabet, published by the Royal Institute of Thailand...	Thai script	English name	Description
Chim chum	จิ้มจุ่ม		A Thai style hot pot served in an earthenware Earthenware Earthenware is a common ceramic material, which is used extensively for pottery tableware and decorative objects.-Types of earthenware:Although body formulations vary between countries and even between individual makers, a generic composition is 25% ball clay, 28% kaolin, 32% quartz, and 15%... pot where the ingredients (meats, vegetables, mushrooms, noodles) are cooked in a clear herb broth of lemongrass, galangal and kaffir lime Kaffir lime The kaffir lime, Citrus × hystrix, Rutaceae), is also known as combava, kieffer lime, limau purut, jeruk purut or makrut lime,... leaves. Additionally, the broth can contain other herbs such as bai kraphao (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.
Nam phrik Nam phrik Nam phrik , generally pronounced "Nam phik", is a generic term that may refer to any of the types of more or less thick spicy, often chili based, hot sauces typical of Thai cuisine. The main ingredients of Nam phrik are fresh or dry chilies, garlic, shallots, fish sauce, lime juice and/or some kind... kapi pla thu	น้ำพริกกะปิปลาทู		Fried pla thu served with raw, steamed and fried vegetables, often cha-om omelet pieces, and nam phrik kapi, a pungent dip made mainly from shrimp paste Shrimp paste Shrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. It is known as terasi in Indonesian, ngapi in Burmese, kapi in Thai, Khmer and Lao language, belacan in Malay, mắm ruốc, mắm tép and mắm tôm in... and chillies. It is often eaten along with khanom chin (Thai rice noodles) or steamed rice.
Suki	สุกี้	Thai suki Thai suki Thai suki, known simply as suki in Thailand, is a Thai variant of hot pot, a communal dish where diners dip meat, seafood, noodles, dumplings and vegetables into a pot of broth cooking at the table and dip it into a spicy "sukiyaki sauce" before eating...	A Thai variant of the Chinese hot pot Hot pot Hot pot , less commonly Chinese fondue or steamboat, refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table... , it is mainly eaten as a meal on its own.

Curries

Thai name Royal Thai General System of Transcription The Royal Thai General System of Transcription is the official system for rendering Thai language words in the Latin alphabet, published by the Royal Institute of Thailand...	Thai script	English name	Region Regions of Thailand Thailand is variably divided into different sets of regions, the most notable of which are the six-region grouping used in geographic studies and the four-region grouping consistent with the former administrative region grouping system used by the Ministry of Interior. These regions are the largest...	Description
Chuchi pla kaphong	ฉู่ฉี่ปลากะพง	Snapper in choo chee sauce	Central	A dry red curry with fried Snapper Lutjanidae Snappers are a family of perciform fish, mainly marine but with some members inhabiting estuaries, feeding in freshwater. Some are important food fish. One of the best known is the red snapper.... .
Kaeng hangle	แกงฮังเล	Hunglay curry	North	A Burmese influenced curry of stewed meat (usually pork), peanuts, dried chilies and tamarind juice but without coconut milk.
Kaeng ho	แกงโฮะ		North	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 khae	แกงแค	Northern style herb curry	North	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 khiao wan	แกงเขียวหวาน	Green curry Green curry Green curry is a variety of curry in Thai cuisine. The name "green" curry derives from the color of the dish. Other Thai curry dishes are identified solely by their colors, such as yellow and red curry. Green curries tend to be as hot as red curries, both being hotter than phanang/padang curries...	Central	A coconut curry made with fresh green chillies and flavoured with Thai basil, usually with chicken (kaeng khiao wan kai) or fish ball Fish ball Fish balls are a common food in southern China and overseas Chinese communities made from surimi . They are also common in Scandinavia, where they are usually made from cod or haddock.-Terminology:... s (kaeng khiao wan luk chin pla).
Kaeng khua	แกงคั่ว			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 : with straw mushrooms.
Kaeng lueang	แกงเหลือง	Southern style yellow curry	South	A sour spicy yellow curry that does not contain coconut milk, often with fish and vegetables.
Kaeng matsaman	แกงมัสมั่น	Massaman curry Massaman curry Massaman curry is a southern Thai dish that is Muslim in origin. It is most commonly made with beef, but can also be made with duck, tofu, chicken, or pork ....	South	A thick, Indian style curry containing coconut milk, usually of stewed beef, and containing roasted dried spices that are rarely found in other Thai curries.
Kaeng om	แกงอ่อม		North	A spicy Lanna Lanna The Kingdom of Lanna was a kingdom centered in present-day northern Thailand from the 13th to 18th centuries. The cultural development of the people of Lanna, the Tai Yuan people, had begun long before as successive Tai Yuan kingdoms preceded Lanna... "curry" with meat and several kinds of vegetables, and without any coconut milk. The version shown in the photo is with chicken.
Kaeng phak kat cho kraduk mu	แกงผักกาดจอกระดูกหมู		North	A somewhat spicy soup/curry (kaeng) made with cabbage (phak kat cho, a variety of Brassica rapa chinensis Chinese cabbage Chinese cabbage can refer to two distinct varieties of Chinese leaf vegetables used often in Chinese cuisine. These vegetables are both related to the Western cabbage, and are of the same species as the common turnip... ) and pork ribs (kraduk mu). As is usual with Northern Thai "curries", it does not contain any coconut milk.
Kaeng phanaeng	แกงพะแนง	Phanaeng curry Phanaeng curry Phanaeng curry, or penang curry, is a type of Thai curry that is milder than other Thai curries. It traditionally includes dried chili peppers, galangal, lemongrass, coriander root, coriander seeds, cumin seeds, garlic, and salt, and sometimes also shallots, peanuts, and shrimp paste...	Central	A so-called dry, Indian influenced coconut curry with beef (Phanaeng nuea), chicken, pork or seafood such as soft shell crab.
Kaeng phet	แกงเผ็ด	Red curry Red curry Red curry is a popular Thai dish consisting of curry paste to which coconut milk is added. The base is properly made with a mortar and pestle, and remains moist throughout the preparation process. The main ingredients are garlic, shallots, red chili peppers, galangal, shrimp paste, salt, kaffir...	Central	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	แกงเผ็ดเป็ดย่าง	Red curry Red curry Red curry is a popular Thai dish consisting of curry paste to which coconut milk is added. The base is properly made with a mortar and pestle, and remains moist throughout the preparation process. The main ingredients are garlic, shallots, red chili peppers, galangal, shrimp paste, salt, kaffir... with roast duck	Central	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 som	แกงส้ม			A hot and sour Thai curry/soup made with tamarind paste and fish (often pla chon ["Snakehead fish"]). Kaeng som cha-om thot is a version of the dish which features deep-fried cha-om (Acacia leaves) as one of its ingredients.
Kaeng tai pla	แกงไตปลา	Gaeng dai pla	South	A thick sour vegetable curry made with tumeric and shrimp paste, often containing roasted fish and/or fish innards, bamboo shoots and eggplant.
Khua kling	คั่วกลิ้ง	Southern dry fried curry	South	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	คั่วกระดูกหมู		South	A very spicy and, for Thai standards, "dry" curry with pork ribs. It is a Southern Thai speciality.

Soups

Thai name Royal Thai General System of Transcription The Royal Thai General System of Transcription is the official system for rendering Thai language words in the Latin alphabet, published by the Royal Institute of Thailand...	Thai script	English name	Region Regions of Thailand Thailand is variably divided into different sets of regions, the most notable of which are the six-region grouping used in geographic studies and the four-region grouping consistent with the former administrative region grouping system used by the Ministry of Interior. These regions are the largest...	Description
Tom chuet	ต้มจืด	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 .
Tom kha kai	ต้มข่าไก่	Coconut soup with chicken	Central	A mild to spicy soup with coconut milk, galangal Galangal Galangal is a rhizome of plants of the genus Alpinia or Kaempferia in the ginger family Zingiberaceae, with culinary and medicinal uses originated from Indonesia... (kha) and chicken. Mushrooms can be added to the chicken or substitute it.
Tom khlong	ต้มโคล้ง			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 phak kat dong mu	ต้มผักกาดดองหมู			A soup of boiled pickled Pickling Pickling, also known as brining or corning is the process of preserving food by anaerobic fermentation in brine to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar . The resulting food is called a pickle. This procedure gives the food a salty or sour taste... Chinese cabbage and pork ribs. This dish is Chinese in origin.
Tom saep	ต้มแซบ	Hot and sour Isan soup	Northeast	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 yam	ต้มยำ	Tom yum soup	Central	A hot and sour broth made from lemon grass, galangal Galangal Galangal is a rhizome of plants of the genus Alpinia or Kaempferia in the ginger family Zingiberaceae, with culinary and medicinal uses originated from Indonesia... , kaffir lime Kaffir lime The kaffir lime, Citrus × hystrix, Rutaceae), is also known as combava, kieffer lime, limau purut, jeruk purut or makrut lime,... leaves, dried chillies and lime juice, usually with prawns (Tom yam kung) or chicken (Tom yam kai).

Salads

Thai name Royal Thai General System of Transcription The Royal Thai General System of Transcription is the official system for rendering Thai language words in the Latin alphabet, published by the Royal Institute of Thailand...	Thai script	English name	Region Regions of Thailand Thailand is variably divided into different sets of regions, the most notable of which are the six-region grouping used in geographic studies and the four-region grouping consistent with the former administrative region grouping system used by the Ministry of Interior. These regions are the largest...	Description
Koi pla	ก้อยปลา	Koi pla	Northeast	Minced or finely chopped raw fish in spicy salad dressing. It is a popular raw fish dish in Isan Isan Isan is the northeastern region of Thailand. It is located on the Khorat Plateau, bordered by the Mekong River to the north and east, by Cambodia to the southeast and the Prachinburi mountains south of Nakhon Ratchasima... and a common source of infection with Opisthorchis viverrini Opisthorchis viverrini Opisthorchis viverrini, common name Southeast Asian liver fluke, is a trematode parasite from the family Opisthorchiidae that attacks the area of the bile duct. Infection is acquired when people ingest raw or undercooked fish. It causes the disease opisthorchiasis... (Southeast Asian liver fluke Liver fluke Liver flukes are a polyphyletic group of trematodes .Adults of liver flukes are localized in the liver of various mammals, including humans. These flatworms can occur in bile ducts, gallbladder, and liver parenchyma. They feed on blood... ).
Lap	ลาบ	Larb Larb Larb is a type of Laotian and Isan meat salad that is regarded as the national dish of Laos. Larb is a creation of the Lao people, with 20 million living in the Isan region of Thailand, and 4.5 million in Laos. Larb originated in Laos and is one of the most famous dishes from Laos...	Northeast	Sour salads of minced meat (mainly pork, chicken or duck), shallots or onions, chillies, ground roasted rice and mint.
Nam tok Nam tok (food) Nam tok is a Thai word meaning waterfall.-Soup:In Central Thailand, nam tok is mainly a spicy soup stock enriched with raw cow blood or pig's blood. Blood is often used in Thailand to enrich regular noodle dishes. One of the most popular variants of the nam tok noodle soup is known as kuai-tiao mu... mu	น้ำตกหมู	Nam tok	Northeast	A very spicy salad usually made with pork (mu) and somewhat identical to lap, except that the meat is cut into thin strips rather than minced.
Naem khluk	แหนมคลุก			Naem sausage (fermented pork skin mixed with sticky rice) is mixed with more sticky 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.
Phla kung	พล่ากุ้ง			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	พล่าหมู			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.
Som tam Som tam Som tam or som tum also known as tam bak hung is a spicy salad, the standard form of which is made from shredded unripened papaya. Som tam is similar to the Laotian dish tam mak hung and the Cambodian dish bok l'hong...	ส้มตำ	Thai papaya salad	Northeast	There are three main variations: Som tam pu with salted black crab, Som tam Thai with peanuts, dried shrimp and palm sugar, and Som tam pla ra (also known as Som tam Lao) with fermented fish.
Som tam khai khem	ส้มตำไข่เค็ม			A variation with salted eggs of the standard papaya som tam.
Tam mamuang	ตำมะม่วง			A som tam style salad with tangy unripe mango Mango The mango is a fleshy stone fruit belonging to the genus Mangifera, consisting of numerous tropical fruiting trees in the flowering plant family Anacardiaceae. The mango is native to India from where it spread all over the world. It is also the most cultivated fruit of the tropical world. While... "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	ตำมะพร้าวอ่อนเส้นหมี่กรอบ			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	ตำหมูยอ			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 Som tam Som tam or som tum also known as tam bak hung is a spicy salad, the standard form of which is made from shredded unripened papaya. Som tam is similar to the Laotian dish tam mak hung and the Cambodian dish bok l'hong... .
Tam phonla mai ruam	ตำผลไม้รวม			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.
Yam	ยำ	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 shallot Shallot The shallot is the botanical variety of Allium cepa to which the multiplier onion also belongs. It was formerly classified as the species A. ascalonicum, a name now considered a synonym of the correct name... s or onion, fish sauce, lime juice, sugar, bird's eye chillies, tomato and Chinese celery (khuen chai).
Yam khai dao	ยำไข่ดาว			A spicy Thai salad made with fried egg (khai dao).
Yam khamin khao kung	ยำขมิ้นขาวกุ้ง			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	ยำกุนเชียง			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; ).
Yam mu krop	ยำหมูกรอบ			A Thai salad made with crispy belly pork (mu krop).
Yam mu yo	ยำหมูยอ			A spicy yam-style Thai salad with mu yo (Vietnamese sausage).
Yam mu yo thot khai dao	ยำหมูยอทอดไข่ดาว			A spicy Thai salad made with crispy fried mu yo (Vietnamese sausage) and khai dao (fried egg).
Yam naem sot	ยามแหนมสด			A Thai salad containing sausage made from fermented raw pork and sticky rice (naem sausage).
Yam no mai	ยำหน่อไม้		North	A Northern Thai salad made with strips of boiled bamboo shoots, shallots, herbs, fish sauce, lime juice, and chillies.
Yam nuea yang	ยำเนื้อย่าง	Thai grilled beef salad		A spicy salad of grilled beef, shallots and Thai celery or spearmint.
Yam pla duk fu	ยำปลาดุกฟู	"Exploded" catfish salad		Crispy fried shredded pla duk Clarias Clarias is a genus of catfishes of the family Clariidae, the airbreathing catfishes. The name is derived from the Greek chlaros, which means lively, in reference to the ability of the fish to live for a long time out of water.... (catfish) served with a spicy and tangy green mango salad.
Yam pla khem	ยำปลาเค็ม)			A Thai salad (yam) made with fried sun-dried salted fish (pla khem).
Yam takhrai kung sot	ยำตะไคร้กุ้งสด			A spicy "yam-style" salad with finely sliced raw lemongrass and prawns.
Yam thale	ยำทะเล	Mixed seafood salad		A spicy salad with mixed seafood (cuttlefish, shelled prawns, mussels), shallots, lime juice, fish sauce and Thai celery.
Yam thua phu	ยำถั่วพู			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	ยำวุ้นเส้น	Glass noodle salad		A spicy salad with glass noodles (cellophane noodles Cellophane noodles Cellophane noodles are a type of transparent noodle made from starch , and water.They are generally sold in dried form, boiled to reconstitute, then used in soups, stir fried dishes,... ), minced chicken or pork and often either mixed seafood, squid or prawns. Cloud ear fungus Cloud ear fungus Cloud ear fungus is an edible jelly fungus. It is gray-brown in color and often used in Asian cooking.-Etymology:... also often features in this dish.

Fried and stir-fried dishes

Thai name Royal Thai General System of Transcription The Royal Thai General System of Transcription is the official system for rendering Thai language words in the Latin alphabet, published by the Royal Institute of Thailand...	Thai script	English name	Region Regions of Thailand Thailand is variably divided into different sets of regions, the most notable of which are the six-region grouping used in geographic studies and the four-region grouping consistent with the former administrative region grouping system used by the Ministry of Interior. These regions are the largest...	Description
Kai phat khing	ไก่ผัดขิง	Ginger fried chicken	Central	A simple dish of fried slices of chicken with sliced ginger, soy sauce, fish sauce and chillies.
Kai phat met mamuang himmaphan	ไก่ผัดเม็ดมะม่วงหิมพานต์	Chicken with cashewnuts	Central	The Thai Chinese Thai Chinese The Thai Chinese are an overseas Chinese community who live in Thailand. Thailand is home to the largest, oldest, most prominent, and most integrated overseas Chinese community in the world with a population of approximately 9.5 million people... version of the Sechuan style fried chicken with cashew nuts known as Kung Pao chicken Kung Pao chicken Gong Bao chicken , a late Qing Dynasty official. Born in Guizhou, Ding served as head of Shandong province and later as governor of Sichuan province. His title was Gōng Bǎo , or palatial guardian. The name "Kung Pao" chicken is derived from this title.... , stir-fried with whole dried chillies.
Khai yat sai	ไข่ยัดไส้	Stuffed omelet		An omelet is fried filled with various ingredients of choice (minced beef or pork, prawns, and vegetables) and then folded over.
Kraphao hoi lai	กะเพราหอยลาย			Undulated surf clam stir-fried with holy basil (Ocimum tenuiflorum)
Kung thot krathiam phrik thai	กุ้งทอดกระเทียมพริกไทย	Deep fried prawns with garlic and pepper		Prawns fried with garlic and fresh peppercorns.
Mu phat phrik khing	หมูผัดพริกขิง			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	หมูผัดสะตอ			Sliced pork stir-fried with sato (the beans of the Parkia speciosa Parkia speciosa Parkia speciosa is a plant of the genus Parkia in the family Fabaceae... , also known as "stink bean" or "bitter bean"), onion, garlic, fish sauce, chillies and oyster sauce.
Mu wan	หมูหวาน			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	หน่อไม้ฝรั่งผัดกุ้ง	Asparagus stir-fried with prawns		Green asparagus stir-fried with prawns, garlic, sliced chillies, fish sauce and oyster sauce.
Nuea phat bai yira	เนื้อผัดใบยี่หร่า	Beef stir-fried with African basil Ocimum gratissimum Ocimum gratissimum, also known as Clove Basil, African Basil, and in Hawaii as Wild Basil, is a species of Ocimum. It is naturalized in Hawaii.-Pharmacology of extracts and essential oils:...		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	ผักบุ้งไฟแดง	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	ผักคะน้าน้ำมันหอย	Chinese kale stir-fried with oyster sauce Oyster sauce Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from sugar, salt and water thickened with cornstarch, flavoured with a little oyster essence or extract and some versions may be darkened with caramel, though high...		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 Shiitake The Shiitake is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries, as well as being dried and exported to many countries around the world. It is a feature of many Asian cuisines including Vietnamese, Chinese, Japanese, Korean and Thai... mushroom.
Phat buap	ผัดบวบ			Stir-fried luffa Luffa The luffa, loofah, or lufah are tropical and subtropical vines comprising the genus Luffa, the only genus of the subtribe Luffinae of the plant family Cucurbitaceae... (sponge gourd) with egg.
Phat khana mu krop	ผัดคะน้าหมูกรอบ	Fried kale with crispy pork	Central	Khana (gailan or Chinese kale) is stir fried with crispy pork (mu krop), garlic and chillies.
Phat khanaeng mu	ผัดแขนงหมู			Stir-fried khanaeng with pork, garlic, oyster sauce, fish sauce and white pepper. Khanaeng are the sprouts of Chinese broccoli Kai-lan Kai-lan, also known as Chinese broccoli, is a leaf vegetable featuring thick, flat, glossy blue-green leaves with thick stems and a small number of tiny, almost vestigial flower heads similar to those of broccoli. Broccoli and kai-lan belong to the same species Brassica oleracea, but kai-lan is in... and grow from the root after the main stem has been harvested. The taste is in between Brussels sprouts and kale Kale Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. Kale, as with broccoli and other brassicas, contains sulforaphane , a chemical with potent anti-cancer properties. Boiling decreases the level of sulforaphane; however, steaming,... , and very sweet.
Phat kraphao	ผัดกะเพรา	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	ผัดแหนมไส่ไข่			Naem sausage (made from fermented raw pork skin and sticky rice) stir fried with egg.
Phat phak ruam	ผัดผักรวม	Stir fried mixed vegetables		Stir fried combination of vegetables depending on availability and preference. Usually fried with oyster sauce Oyster sauce Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from sugar, salt and water thickened with cornstarch, flavoured with a little oyster essence or extract and some versions may be darkened with caramel, though high... .
Phat phrik	ผัดพริก	Fried with chillies		Stir fried meat (usually beef) or seafood with chillies, garlic and ginger.
Phat yot fak maeo	ผัดยอดฟักแม้ว	Stir-fried mountain melon greens		Yot sayongte, which is also known in Thailand as yot fak meao (yot meaning "shoot Shoot Shoots are new plant growth, they can include stems, flowering stems with flower buds, and leaves. The new growth from seed germination that grows upward is a shoot where leaves will develop... s"), are the young vines and leaves of a certain type of melon (chayote Chayote The chayote , also known as christophene, vegetable pear, mirliton, pear squash, christophine , chouchoute , choko , starprecianté, citrayota, citrayote , chuchu , chow chow , cho cho , sayote ,... , 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 pong kari	ปูนิ่มผัดผงกะหรี่			Deep-fried pieces of soft-shell crab which have been stir-fried with egg and curry powder.
Pla muek phat phrik phao	ปลาหมึกผัดพริกเผา			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.

Deep-fried dishes

Thai name Royal Thai General System of Transcription The Royal Thai General System of Transcription is the official system for rendering Thai language words in the Latin alphabet, published by the Royal Institute of Thailand...	Thai script	English name	Region Regions of Thailand Thailand is variably divided into different sets of regions, the most notable of which are the six-region grouping used in geographic studies and the four-region grouping consistent with the former administrative region grouping system used by the Ministry of Interior. These regions are the largest...	Description
Kai ho bai toei	ไก่ห่อใบเตย	Chicken wrapped in pandan Pandanus amaryllifolius Pandanus amaryllifolius is a tropical plant in the screwpine genus which is known commonly as pandan and is used widely in Southeast Asian cooking as a flavoring. The plant is rare in the wild but is widely cultivated. It is an upright green plant with fan-shaped sprays of long, narrow, bladelike... leaves	Central	Pieces of marinated chicken are wrapped in fragrant pandan leaves and then deep fried.
Kai thot takhrai	ไก่ทอดตะไคร้	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.
Kai thot	ไก่ทอด	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 (tumeric) and served with krueng thae (crispy fried chopped garlic and turmeric) as a topping.
Khaep mu	แคบหฺมู	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	หมูกรอบ	Crispy pork		Cooked belly pork is first marinated and then deep fried until crispy. Often used sliced in vegetables stir fries.
Pik kai sot sai thot	ปีกไก่สอดไส้ทอด	Stuffed chicken wings		Deep fried, partially de-boned chicken wings, stuffed usually with minced pork.
Pla krai thot krathiam	ปลากรายทอดกระเทียม			Deep-fried pla krai ("Clown Knife fish Chitala chitala Chitala chitala or clown knifefish is a fish of the genus Chitala found in India and other countries in Southeast Asia. Main foods are smaller fishes and fish pellets . They have been introduced to some areas of the United States. As an aquarium fish, they are popular in the United States and... ") 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 prai	ปลานิลทอดสมุนไพร			Deep-fried pla nin ("Nile Tilipia") served with deep-fried herbs such as lemongrass, kaffir lime leaves, garlic, and fingerroot (Boesenbergia rotunda Boesenbergia rotunda Fingerroot , also known as Chinese ginger, is a medicinal and culinary herb from China and Southeast Asia. In English, the root has traditionally been called Fingerroot, because the shape of the rhizome resembles that of fingers growing out of a center piece.-Uses:Fingerroot is known as temu kunci... ). A chilli-lime dip is served on the side as a condiment.
Pla sam rot	ปลาสามรส	Three flavours fish	Central	Deep fried fish with a sweet, tangy and spicy tamarind sauce.
Pla thot	ปลาทอด	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 Oreochromis niloticus The Nile Tilapia, Oreochromis niloticus is a relatively large cichlid fish, which is native to Africa from Egypt south to East and Central Africa, and as far west as Gambia. It is also native to Israel, and numerous introduced populations exist outside its natural range.It is also commercially... .
Pla wong thot	ปลาวงทอด			Deep-fried pla wong (literally meaning "circle fish): fish which have first been cut open, arranged in to 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 tumeric.
Pu cha	ปูจ๋า	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 . Instead of being fried in the crab shell it is also sometimes served as patties.

Grilled dishes

Thai name Royal Thai General System of Transcription The Royal Thai General System of Transcription is the official system for rendering Thai language words in the Latin alphabet, published by the Royal Institute of Thailand...	Thai script	English name	Region Regions of Thailand Thailand is variably divided into different sets of regions, the most notable of which are the six-region grouping used in geographic studies and the four-region grouping consistent with the former administrative region grouping system used by the Ministry of Interior. These regions are the largest...	Description
Kai yang	ไก่ย่าง	Grilled chicken	Northeast	Grilled marinated chicken, usually eaten together with Som tam (papaya salad).
Kung yang/kung phao	กุ้งย่าง/กุ้งเผา	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	หมูมะนาว	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	หมูย่าง	Isan grilled pork	Northeast	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.
Pam khai mot	ป่ามไข่มด		North	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	ไส้กรอกอีสาน		Northeast	Grilled fermented pork and sticky rice sausage, originally from the Isan Isan Isan is the northeastern region of Thailand. It is located on the Khorat Plateau, bordered by the Mekong River to the north and east, by Cambodia to the southeast and the Prachinburi mountains south of Nakhon Ratchasima... region of Thailand. It is also often eaten as a snack at festivals and fairs.
Sai ua	ไส้อั่ว	Chiang mai sausage	North	A grilled sausage of ground pork mixed with spices and herbs, and which is often served with chopped fresh ginger and chilies at a meal.
Suea rong hai	เสือร้องไห้	Weeping tiger beef	Northeast	Suea rong hai literally means "weeping tiger". It is grilled marinated beef which is eaten with vegetables and Nam chim chaeo dipping sauce.

Steamed dishes

Thai name Royal Thai General System of Transcription The Royal Thai General System of Transcription is the official system for rendering Thai language words in the Latin alphabet, published by the Royal Institute of Thailand...	Thai script	English name	Region Regions of Thailand Thailand is variably divided into different sets of regions, the most notable of which are the six-region grouping used in geographic studies and the four-region grouping consistent with the former administrative region grouping system used by the Ministry of Interior. These regions are the largest...	Description
Ho mok pla	ห่อหมกปลา	Fish curry paté	Central	A Thai curry "paté Pâté Pâté is a mixture of ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or cognac, armagnac or brandy... " or "soufflé Soufflé A soufflé is a light baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savoury main dish or sweetened as a dessert... " of fish, spices, coconut milk and egg, steamed in a banana leaf cup and topped with thick coconut cream before serving.
Ho mok thale	ห่อหมกมะพร้าวอ่อน			A Thai curry "paté Pâté Pâté is a mixture of ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or cognac, armagnac or brandy... " or "soufflé Soufflé A soufflé is a light baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savoury main dish or sweetened as a dessert... " of mixed seafood and the soft meat of a young coconut, here served inside a coconut.
Pla nueng manao	ปลานึ่งมะนาว	Steamed fish with lime juice	Central	Steamed fish which is drenched in a spicy garlic, chilli and lime juice dressing.

Stewed dishes

Image	Thai name Royal Thai General System of Transcription The Royal Thai General System of Transcription is the official system for rendering Thai language words in the Latin alphabet, published by the Royal Institute of Thailand...	Thai script	English name	Region Regions of Thailand Thailand is variably divided into different sets of regions, the most notable of which are the six-region grouping used in geographic studies and the four-region grouping consistent with the former administrative region grouping system used by the Ministry of Interior. These regions are the largest...	Description
	Mu phalo	หมูพะโล้			Pork stewed in soy sauce, garlic, ginger and phong phalo . This dish is nearly always served with boiled eggs which, after having been peeled, will also be let to simmer in the sauce.

Dipping sauces and pastes

Thai name Royal Thai General System of Transcription The Royal Thai General System of Transcription is the official system for rendering Thai language words in the Latin alphabet, published by the Royal Institute of Thailand...	Thai script	English name	Region Regions of Thailand Thailand is variably divided into different sets of regions, the most notable of which are the six-region grouping used in geographic studies and the four-region grouping consistent with the former administrative region grouping system used by the Ministry of Interior. These regions are the largest...	Description
Nam chim chaeo	น้ำจิ้มแจ่ว		Northeast	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 paesa	น้ำจิ้มแป๊ะซะ		Northeast	A spicy dipping sauce eaten with steamed fish wrapped in raw lettuce or cabbage.
Nam chim sate	น้ำจิ้มสะเต๊ะ	Peanut sauce Peanut sauce Peanut sauce, satay sauce, bumbu kacang, or sambal kacang is a sauce widely used in the cuisines of Indonesia, Malaysia, Thailand, Vietnam, China and Africa. It is also used, to a lesser extent, in European and Middle Eastern cuisine.-Ingredients:The main ingredient is ground roasted peanuts, for...		A peanut sauce which is normally served with satay Satay Satay , or sate, is a dish of marinated, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are... .
Nam pla phrik	น้ำปลาพริก			Also 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 Fish sauce Fish sauce is a condiment that is derived from fish that have been allowed to ferment. It is an essential ingredient in many curries and sauces. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the coastal regions of East Asia, and features heavily in Thai and Vietnamese... with some lime juice, chopped bird's eye chillies and often also sliced garlic.
Nam phrik kapi Nam phrik Nam phrik , generally pronounced "Nam phik", is a generic term that may refer to any of the types of more or less thick spicy, often chili based, hot sauces typical of Thai cuisine. The main ingredients of Nam phrik are fresh or dry chilies, garlic, shallots, fish sauce, lime juice and/or some kind...	น้ำพริกกะปิ			A pungent chilli dip made with shrimp paste Shrimp paste Shrimp paste or shrimp sauce, is a common ingredient used in Southeast Asian and Southern Chinese cuisine. It is known as terasi in Indonesian, ngapi in Burmese, kapi in Thai, Khmer and Lao language, belacan in Malay, mắm ruốc, mắm tép and mắm tôm in... , pounded dried shrimp, bird's eye chillies, garlic, lime juice, fish sauce, (palm) sugar and, optionally, pea sized aubergines Solanum torvum Solanum torvum , is a bushy, erect and spiny perennial plant used horticulturally as a rootstock for eggplant. Grafted plants are very vigorous and tolerate diseases affecting the root system, thus allowing the crop to continue for a second year.It is also known as Devil's Fig, Prickly Nightshade,... ; most often eaten as part of the dish called Nam phrik pla thu.
Nam phrik num Nam phrik Nam phrik , generally pronounced "Nam phik", is a generic term that may refer to any of the types of more or less thick spicy, often chili based, hot sauces typical of Thai cuisine. The main ingredients of Nam phrik are fresh or dry chilies, garlic, shallots, fish sauce, lime juice and/or some kind...	น้ำพริกหนุ่ม		North	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 Nam phrik Nam phrik , generally pronounced "Nam phik", is a generic term that may refer to any of the types of more or less thick spicy, often chili based, hot sauces typical of Thai cuisine. The main ingredients of Nam phrik are fresh or dry chilies, garlic, shallots, fish sauce, lime juice and/or some kind...	น้ำพริกอ่อง		North	Resembling a thick Bolognese sauce Bolognese sauce Bolognese sauce is a meat-based sauce for pasta originating in Bologna, Italy. It is traditionally used to dress tagliatelle and is one of the two sauces used to prepare "lasagne alla Bolognese"... , it is made with dried chillies, minced pork and tomato; eaten with steamed and raw vegetables, and sticky rice.
Nam phrik phao Nam phrik Nam phrik , generally pronounced "Nam phik", is a generic term that may refer to any of the types of more or less thick spicy, often chili based, hot sauces typical of Thai cuisine. The main ingredients of Nam phrik are fresh or dry chilies, garlic, shallots, fish sauce, lime juice and/or some kind...	น้ำพริกเผา	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 long ruea	น้ำพริกลงเรือ			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 bai makok (leaves of the Spondias mombin Spondias mombin Spondias mombin is a tree, a species of flowering plant in the family Anacardiaceae. It is native to the tropical Americas, including the West Indies. The tree has been naturalized in parts of Africa, India, Sri Lanka and Indonesia. It is rarely cultivated.The mature fruit has a leathery skin and a... )
Nam phrik siracha	น้ำพริกศรีราชา	Sriracha sauce		It is a hot sauce Hot sauce Hot sauce, chili sauce or pepper sauce refers to any spicy sauce made from chili peppers and other ingredients.-Ingredients:There are many recipes for hot sauces - the common ingredient being any kind of peppers. A group of chemicals called capsaicinoids are responsible for the heat in chili peppers... made from sun-ripened chilli peppers, vinegar, garlic, sugar and salt.
Tam khanun	ตำขนุน		North	A spicy Northern Thai salad made with boiled green whole jackfruit Jackfruit The jackfruit is a species of tree in the Artocarpus genus of the mulberry family . It is native to parts of Southern and Southeast Asia. It is the national fruit of Bangladesh, . The jackfruit tree is believed to be indigenous to the southwestern rain forests of India... 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	ตำมะเขือ		North	Chopped and then pounded grilled long green eggplant (makhuea yao; ), 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 Glutinous rice Glutinous rice is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice, and pulut) is a... .

Miscellaneous

Image	Thai name Royal Thai General System of Transcription The Royal Thai General System of Transcription is the official system for rendering Thai language words in the Latin alphabet, published by the Royal Institute of Thailand...	Thai script	English name	Region Regions of Thailand Thailand is variably divided into different sets of regions, the most notable of which are the six-region grouping used in geographic studies and the four-region grouping consistent with the former administrative region grouping system used by the Ministry of Interior. These regions are the largest...	Description
	Pla sam thap	ปลาสามทัพ			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).

Savoury snacks and starters

Thai name Royal Thai General System of Transcription The Royal Thai General System of Transcription is the official system for rendering Thai language words in the Latin alphabet, published by the Royal Institute of Thailand...	Thai script	English name	Region Regions of Thailand Thailand is variably divided into different sets of regions, the most notable of which are the six-region grouping used in geographic studies and the four-region grouping consistent with the former administrative region grouping system used by the Ministry of Interior. These regions are the largest...	Description
Karipap	กะหรี่ปั๊บ	Curry puff		Deep-fried pastry shells usually containing a chicken meat and potato curry.
Khaep mu	แคบหมู	Crispy pork rind	North	Deep fried crispy pork rinds, often eaten with nam phrik num and other northern Thai dips
Khanom chip	ขนมจีบ	Siu mai		The Thai version of the Chinese steamed dumpling Dumpling Dumplings are cooked balls of dough. They are based on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying, or baking. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may... s called siu mai in Cantonese Cantonese Cantonese is a dialect spoken primarily in south China.Cantonese may also refer to:* Yue Chinese, the Chinese language that includes Cantonese* Cantonese cuisine, the cuisine of Guangdong province... . 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.
Khao phan nga muan	ข้าวพันงาม้วน		North	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	ข้าวพันผัก		North	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.
Miang kham	เมี่ยงคำ			Dried shrimp and other ingredients wrapped in cha phlu (Thai: ช้าพลู) leaves.
Miang pla	เมี่ยงปลา			Similar to Miang kham, the main ingredient for this wrap is deep-fried fish.
Sate	สะเต๊ะ	Satay Satay Satay , or sate, is a dish of marinated, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are...		Marinated beef, chicken or pork grilled on bamboo skewers and usually served with nam chim sate (peanut sauce).
Thot man pla	ทอดมันปลา	Fish cakes		Deep fried patties of minced fish mixed with red curry paste, finely chopped yardlong beans (tua fak yao), and finely shredded kaffir lime leaves (bai makrut).
Thot man kung	ทอดมันกุ้ง	Crab cakes		Deep fried patties of minced crab meat mixed with red curry paste, finely chopped yardlong beans (tua fak yao), and finely shredded kaffir lime leaves (bai makrut).
Thung thong	ถุงทอง	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 Eleocharis dulcis The Chinese water chestnut , more often called simply the water chestnut, is a grass-like sedge grown for its edible corms. The water chestnut is actually not a nut at all, but an aquatic vegetable that grows in marshes, underwater in the mud... , and served with sweet plum sauce Plum sauce Plum sauce is a viscous, light brown sweet and sour condiment. It is used in Chinese cuisine as a dip for deep-fried dishes, such as spring rolls, egg rolls, noodles, and deep-fried chicken balls as well as for roast duck... or Thai sweet chilli sauce

Sweet snacks and desserts

Thai name Royal Thai General System of Transcription The Royal Thai General System of Transcription is the official system for rendering Thai language words in the Latin alphabet, published by the Royal Institute of Thailand...	Thai script	English name	Description
Chaokuai	เฉาก๊วย	Grass jelly Grass jelly Grass jelly, or Leaf jelly, is a jelly-like dessert found in China, Hong Kong, Taiwan and Southeast Asia. It is sold in cans or packets in Asian supermarkets.-Preparation:...	Grass jelly is made from a herb from the mint family. It is often served with only shaved ice and brown sugar.
Khanom bua loi	ขนมบัวลอย		Taro root mixed with flour into balls and served in coconut milk.
Khanom chan	ขนมชั้น		Multi-layers of pandan Pandanus amaryllifolius Pandanus amaryllifolius is a tropical plant in the screwpine genus which is known commonly as pandan and is used widely in Southeast Asian cooking as a flavoring. The plant is rare in the wild but is widely cultivated. It is an upright green plant with fan-shaped sprays of long, narrow, bladelike... -flavoured sticky rice flour mixed with coconut milk
Khanom khrok	ขนมครก		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	ขนมหม้อแกง		A sweet baked pudding containing coconut milk, eggs, palm sugar and flour, sprinkled with sweet fried onions.
Khanom tako pheuak	ขนมตะโก้เผือก		Traditional sweets made with coconut milk, rice flour, sugar and boiled taro pieces in a banana leaf cone
Khanom tan	ขนมตาล		Palm flavoured mini cake with shredded coconut on top.
Khanom thuai talai	ขนมถ้วยตะไล		Steamed sweet coconut jelly and cream.
Khanom wun	ขนมวุ้น		These are desserts made with an agar Agar Agar or agar-agar is a gelatinous substance derived from a polysaccharide that accumulates in the cell walls of agarophyte red algae. Throughout history into modern times, agar has been chiefly used as an ingredient in desserts throughout Asia and also as a solid substrate to contain culture medium... gelatine. The colours represent different flavours.
Khao niao mamuang	ข้าวเหนียวมะม่วง	Mango with sticky rice	Sticky rice cooked in sweetened thick coconut milk, served with slices of ripe mango.
Khao tom mat sai kluai	ข้าวต้มมัดไส้กล้วย		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.
Kraya sat	กระยาสารท		Wafers or chunks of rice candy with beans and sesame. Often prepared as an offering to the monks
Lot chong nam kathi	ลอดช่องน้ำกะทิ		Pandan Pandanus amaryllifolius Pandanus amaryllifolius is a tropical plant in the screwpine genus which is known commonly as pandan and is used widely in Southeast Asian cooking as a flavoring. The plant is rare in the wild but is widely cultivated. It is an upright green plant with fan-shaped sprays of long, narrow, bladelike... -flavoured rice flour noodles in sweetened coconut milk, similar to the Indonesian cendol Cendol Cendol is a traditional dessert originating from South East Asia which is still popular in Indonesia, Malaysia, Myanmar , Singapore, Vietnam, and Southern Thailand where it is called lortchorng singapore ลอดช่องสิงคโปร์).-Etymology:There is popular belief in Indonesia that the name "cendol" is... .
Roti sai mai	โรตีสายไหม		An extremely sweet kind of candy floss/cotton candy which is wrapped inside small, thin pancakes.
Ruam mit	รวมมิตร		A sweet snack/dessert with a mix of ingredients, such as chestnuts covered in flour, jackfruit, lotus root, tapioca, and lot chong, in sweetened coconut milk.
Sangkhaya fak thong	สังขยาฟักทอง		Egg and coconut custard Custard Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce , to a thick pastry cream used to fill éclairs. The most common custards are used as... , similar to coconut jam from Malaysia, Indonesia and the Philippines, served with pumpkin.
Tako	ตะโก้		Jasmine Jasmine Jasminum , commonly known as jasmines, is a genus of shrubs and vines in the olive family . It contains around 200 species native to tropical and warm temperate regions of the Old World... scented coconut pudding set in cups of fragrant pandan leaf.

Drinks

Thai name Royal Thai General System of Transcription The Royal Thai General System of Transcription is the official system for rendering Thai language words in the Latin alphabet, published by the Royal Institute of Thailand...	Thai script	English name	Description
Cha yen	ชาเย็น	Thai iced tea	It is made from strongly-brewed black tea ("red tea" in East Asia). Additional ingredients may include orange blossom water, star anise, crushed tamarind seed and sometimes other spices. The tea is sweetened with sugar and condensed milk and served chilled.
Krating Daeng Krating Daeng Krating Daeng is a sweetened, non-carbonated energy drink. The drink is mostly sold in Asia but can be found in Austria, Sweden, Australia, Canada and New Zealand where it is sometimes renamed "Thai Red Bull"...	กระทิงแดง	Thai red bull	An energy drink Energy drink Energy drinks are beverages whose producers advertise that they "boost energy." These advertisements usually do not emphasize energy derived from the sugar and caffeine they contain but rather increased energy release due to a variety of stimulants and vitamins.... and the origin of Red Bull Red Bull Red Bull is an energy drink sold by the Austrian Red Bull GmbH, created in 1987 by the Austrian entrepreneur Dietrich Mateschitz. In terms of market share, Red Bull is the most popular energy drink in the world, with 3 billion cans sold each year. Dietrich Mateschitz was inspired by an already... .
Lao khao	เหล้าขาว	Rice wodka	A distilled alcohol made from glutinous rice Glutinous rice Glutinous rice is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice, and pulut) is a... , it is often a home-made moonshine Moonshine Moonshine is an illegally produced distilled beverage... .
Lao Mae Khong	เหล้าแม่โขง	Mekhong whiskey	Closer to a rum, it is distilled from sugarcane Sugarcane Sugarcane refers to any of six to 37 species of tall perennial grasses of the genus Saccharum . Native to the warm temperate to tropical regions of South Asia, they have stout, jointed, fibrous stalks that are rich in sugar, and measure two to six metres tall... and rice.
Oliang Oliang Oliang or Oleng , commonly known as Thai iced coffee, is an iced coffee drink which blends the coffee together with soybeans, corn, sesame seeds, and other additives. It is traditionally brewed using a thung tom kafae, a cloth bag attached to a metal ring...	โอเลี้ยง	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	แสงโสม	Sang Som Sang Som Sang Som is a rum from Thailand, distilled from sugarcane.Sang Som was introduced in November 1977 and has since become the dominant brand in the Thai spirits market...	A Thai rum which has been distilled since 1977.
Satho Sato (rice wine) Sato is a traditional northeastern Thailand beer style that has been made for centuries from starchy glutinous or sticky rice by growers in that region. Just as other regional varieties made not from grapes but cereal are commonly called wine rather than beer, sato is commonly called Thai rice...	สาโท	Thai rice wine	A traditional rice wine Rice wine Rice wine is an alcoholic beverage made from rice. Unlike wine, which is made by fermentation of naturally sweet grapes and other fruit, rice "wine" results from the fermentation of rice starch converted to sugars... from the Isan Isan Isan is the northeastern region of Thailand. It is located on the Khorat Plateau, bordered by the Mekong River to the north and east, by Cambodia to the southeast and the Prachinburi mountains south of Nakhon Ratchasima... region.

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