The quintessential Thai aroma! A bold, refreshing blend of fragrant lemongrass, chili, galangal, lime leaves, shallots, lime juice and fish sauce shapes this classic soup, giving it its legendary herbal kick. Succulent fresh prawns and straw mushrooms lend it body. A versatile dish that can fit within virtually any meal, the distinctive smell reminds you of exotic perfume, while it's invigorating sour-spicy-hot taste just screams 'Thailand'!
A mild, tamer twist on Tom Yum, this iconic soup infuses fiery chilies, thinly sliced young galangal, crushed shallots, stalks of lemongrass and tender strips of chicken. However, unlike its more watery cousin, lashings of coconut milk soften its spicy blow. Topped off with fresh lime leaves, it's a sweet-smelling concoction, both creamy and compelling.
If there was such a thing as a 'Salad Hall of Fame', Thailand's zesty own breed, or 'yam' as they are known here, would surely take pride of place. Unconvinced? Experience the fresh, fiery thrill of yam neua — with its sprightly mix of an onion, coriander, spearmint, lime, dried chili and tender strips of beef — and you won't be. It perfectly embodies the invigorating in-the-mouth-thrill of all Thai salads, the yummy-ness of yam.
YAM WOON SEN
Cellophane noodles, also known as glass noodles, mung bean noodles, tang hoon (in Malaysia & Singapore) are a type of Asian noodles made with mung beans. Unlike rice noodles, cellophane noodles have a smooth surface and mouthfeel, springy in texture, and almost transparent (hence the name “glass” noodles) when cooked.
Mixed with mint, coriander, red onion and shrimp in the red mung bean chili sauce
sweet and sour just like in Thailand.
Hailing from the Northeast state of Isaan, this outlandish dish is both great dividers - some can't get enough of its bite, some can't handle it - and greatly distinctive. Garlic, chilies, green beans, cherry tomatoes and shredded raw papaya get dramatically pulverized in a pestle and mortar, so releasing a rounded sweet-sour-spicy flavour that's not easily forgotten. Regional variations throw peanuts, dry shrimp or salted crab into the mix, the latter having a gut-cleansing talent that catches many newcomers by surprise!
Larb Gai (also spelt Laab Gai, Laap Gai, Lahb or Larp) is a type of mince chicken Thai salad seasoned with lime juice and other seasonings like fish sauce and fresh herbs. It is the “unofficial National dish of Laos” and very popular in Thailand.
Aroy Mak Mak
PAD PAK BOONG NAM MAN HOY
Even if you don't really care for vegetables, you still might like the morning glory. The morning glory is a stem-oriented hollow vegetable with small leaves.
It is lightly stir-fried with garlic, oyster sauce, and chilies on a high heat to remain crispy and retain its fresh flavor.
TOFU TOD HIMMAPARN
Pardon, the pun, but tourists go nuts for this stir-fried dish. Perhaps it's the wildly contrasting textures of a dish that Saut's tofu alongside roasted cashews, sweet soy sauce, onions, chilies, pepper, carrot, and mushrooms. Perhaps it's the sweetening dash of honey that appeals. Do you really care? The important thing is that this dish works: it's simple but scrumptious, a little bit tame and yet still totally Thai.
TOFU PHAD KHING
Ginger is the undeniable king in this splendid recipe. Huge amounts of grated ginger, tofu, various mushrooms, onions, chilies, and oyster sauce are fried together in harmony.
Make a great addition to any multi-ordered tables of dishes and is available at pretty much any Thai restaurant in the city.
DEEP FRIED / GRILLED
Who doesn't love a hot, fried vegetarian spring roll dipped in sweet spicy sauce?
Crispy and so delicious
Deep fried prawns with bread crumbs dip in sweet chili sauce
Considered one of the healthiest deep fried ever!
Satay is traditionally served with satay sauce, which is a fresh peanut sauce, a must for any true satay lover. This Thai kebabs or satay recipe comes to us courtesy of a family that has both Malaysian and Thai roots.
MAUY THAI CHICKEN COMBO
Thai boxing chicken
Som Tam and Sticky Rice
Just like moo yang, grilled chicken is found everywhere. It's hard to walk a few meters without detecting the scent.
Grilled chicken is best complimented with a pile of tangy som tam and a dollop of sticky rice.
Like many other dishes, grilled chicken is all over Bangkok and often times the best is found on mobile stands attached to bikes or pushcarts. All Isaan restaurants serve Gai Yang.
Massaman is a sweet curry that originates from Southern Thailand as a Halal dish.
The curry sauce is a mixture of curry paste, coconut milk, a strong flavor of peanuts, and a hint of nutmeg and cinnamon.
Massaman is usually pre-made with chicken and always a few chunks of potatoes that have delightfully soaked up the coconut milk like a sponge.
Red curry paste fried up with chicken and then doused with coconut cream creates a succulent and spicy red curry.
The dish is then served with finely chopped kaffir lime leaves sprinkled on top.
Panang Gai is a dish that if made correctly should explode with dynamic flavors as soon as it touches the tip of your tongue.
GANG KEAW WHAN - GREEN CURRY
Morsels of fresh chicken. Cherry-sized eggplants. Tender bamboo shoots. Sprigs of Coriander. Generous handfuls of sweet basil. These humble elements form the body of this seminal curry. But how does it get so gloriously green you ask? Oh, that'll be the spoons of green curry paste that's stirred furiously into hot creamy coconut milk. Served alongside a bowl of fragrant Thai rice, Gaeng Keow Whan Gai is the extreme opposite.
GANG PHED PED - DUCK CURRY
Made with morsels of duck, red curry paste, smooth coconut milk and topped off with a sprinkling of finely sliced kaffir lime leaves, this rich, aromatic curry always gets those taste buds tingling. At its best when the duck is stunningly tender, it could be likened to a beautiful woman: it's mild, sweet and delicately fragrant. And like all true love affairs, absence makes the heart grow fonder.
From Cape Town to Khao San Road, the default international Thai dish! Dropped in a searing hot wok, fistfuls of small, thin or wide noodles (you choose) do a steamy minute-long dance alongside crunchy bean sprouts, onion, and egg, before disembarking for the nearest plate. A truly interactive eating experience, half its fun (and flavor) lies in then using a quartet of accompanying condiments — fish sauce, sugar, chili powder and finely ground peanuts — to wake it from its slumbers.
PAD KEE MAO
(Drunken Noodles) Pad Kee Mao is a traditional Thai dish with ground pork, wide rice noodles and plenty of fresh basil. Doused in a sauce typical of Thai cuisine which is perfectly balanced with heat, tanginess, and sweetness –
An incredibly popular ‘one plate’ dish for lunch or dinner, fried basil and beef is certainly one of the most popular Thai dishes. It is made in a piping hot wok with lots of holy basil leaves, large fresh chili, beef, green beans, soy sauce, and a little sugar. The minced, fatty beef is oily and mixes with the steamed white rice for a lovely fulfilling meal. It is often topped with a fried egg (kai dao) you will most likely be asked if you would like an egg with it. Be aware that most Thai people ask for lots of chili in this dish so if you are not a fan of tingling lips, ask for you pad krapow ‘a little spicy’.
PAD SEE EWE
Pad See Ew is a delicious Thai noodle dish made with flat, wide rice noodles fried in soy sauce with meat, egg and vegetables. This recipe for pad see ew calls for strips of chicken and broccoli, Chinese broccoli or bok choy
FISH AND SQUID
PLA NEUNG MANOW
A whole steamed fish swimming in a tangy lime juice sauce is served in a metal fish shaped pan with a candle lit underneath to keep it steaming.
Raw cloves of garlic and green chili sauce with cilantro protrude through the lime zest as the sweet steamed fish melts in your mouth.
PLA TOD RAD PRIK
Fried Fish with Tamarind Sauce
If you've spent any time in Thailand, you'll probably have eaten Pla Rad Prik, a Thai pan-fried fish that is usually served with a mild sweet and sour chili sauce.
YAM PLA MUK
Hot and Sour Squid Salad with Chilli, Lime Leaf, Mint and Coriander (Yam pla muk) Mouthwatering hot and sour squid, accompanied by a salad of chili, mint, coriander and lime leaf
KHAO NIEW MA MUANG
MANGO STICKY RICE
Sweet Thai mango with sticky rice served with coconut cream, a pinch of salt and Cornish clotted ice cream. The rice has been coloured naturally with the extract of Thai butterfly flowers…this dish is bursting with flavours!