Thailand is considered an absolute haven for food lovers and travelers alike. But many miss out on some of the best food experiences. It might be due to personal preference, fear of trying something new, or simply being too accustomed to the same types of food. This article will delve into a bit of an exploration and inspire you to try some new flavours during your visit to the land of smiles.
Pad-Krapow (ผัดกะเพรา)
In Thailand, the most popular dish for locals is pad-krapow. The name means stir-fried holy basil and is a mixture of holy basil leaves, ground chilli, sauces and spices mixed with a protein of your choice. The most common protein is minced pork, but you can also get fried pork belly (krapow moo grab) as well as chicken. In some stores, there is also beef, albeit less common. You’ll find this dish everywhere in Thailand, but be warned, if you don’t like spicy food, you’ll need to ask them to dial it down a little, as it can be intense.
Papaya Salad (ส้มตํา)
One of the first dishes I had when I came to Thailand was Papaya Salad, which was at a small shop at Chatachuk market on the day of my arrival. I still remember the crunchiness and array of flavours that exploded in my mouth on that first bite. Papaya Salad is a food that originated from Isaan, which is the northeastern part of Thailand. It is enjoyed by almost every Thai person and is very common in the country.
There is not only one kind of Papaya Salad. Typically, the vendor will ask you what kind you want, and all have different flavour profiles. Whether you like sour, sweet or salty, you have a few different options. If you don’t like spicy and want something sweet, I would recommend a Thai-style papaya salad. But if you want something a little spicier and salty, go for the papaya salad with fermented fish and crab, which is one of my favorites.
The dish is usually enjoyed as part of a meal with various dishes and proteins rather than alone: almost always with sticky rice or vegetables. It is also commonly eaten with grilled chicken or pork on the side.
Tom Yum Goong (ต้มยำกุ้ง)
Next – a dish you’ve probably already heard of – Tom Yum Goong. Tom Yum is a popular soup already in Thailand, but what is particularly delicious is the addition of prawns (otherwise known as goong). You can also order plenty of other kinds of Tom Yum soup styles, however, as it is quite a popular broth in Thailand.
Tom Yum Goong is characterised by its spicy and sour flavour and is also rich and creamy. The ingredients it uses are lemongrass, galangal, kaffir lime leaves, chilles, mushrooms and fresh prawns. It has a flavour that is difficult to forget, and those who have this for the first time often find themselves coming back for more.
The dish originated in central Thailand but is popular and can be bought from almost anywhere in the country. Prices can range anywhere from 100-300 baht for the dish, depending on location. It can be bought from local restaurants or even street food vendors; however, I would recommend going to a restaurant for the full experience.
Green Curry (แกงเขียวหวาน)
Thai Green Curry is a classic dish that is synonymous with Thailand, so if you’re visiting the country, I highly recommend you try it out. Just like Tom Yum Goong, it also originates from central Thailand. The dish is spicy but can also be quite creamy and sweet. If you’re used to Indian style curries, then this will be quite a different experience. Thai Green Curry is a little less thick and has a light but punchy taste compared to the richer and heavier curries from the Indian continent.
The dish is typically made with green chillies that are blended with herbs like coriander, Thai basil and lemongrass. It’s known for being a bit spicier than red curry, as green chillies are almost always spicier than red or yellow. As for protein in the Thai Green Curry, you can have almost anything. They are typically made with chicken or fish balls, eggplant, and bamboo shoots in a creamy coconut milk base. You can find great versions of this dish all over Thailand, but if you want the best experience, I would recommend going to Bangkok.
Mango Sticky Rice (ข้าวเหนียวมะม่วง)
Thailand is full of great fresh tropical fruit, and one of the most popular would probably be Mango. But, eating it with rice? Yes – sounds strange, I know. But hear me out: sticky rice, also known as glutinous rice, is quite sweet anyway, so it makes sense to turn it into a dessert. Many Thai desserts include sticky rice, whether that be white sticky rice or black sticky rice, as it complements desserts quite well.
Mango Sticky Rice is another dish that originated in Central Thailand but can be found virtually everywhere in the country. It’s made with sliced fresh and sweet mango, added to a side of sticky rice that is cooked with a sweet coconut milk sauce. It’s sometimes topped with sesame seeds or mung beans, but it’s typically eaten by itself. It’s a delicious dish for those with a sweet tooth and not as unhealthy as other desserts.
Massaman Curry (แกงมัสมั่น)
Massaman Curry is another popular curry in Thailand. But I wouldn’t say it’s an entirely Thai-style dish – it does remind me a little more of the kind of curries you get in different countries, as it has a slightly heavier sauce, with an indian influence. The name Massaman is also thought to be similar to the word ‘musulman’, which is a variation of the word muslum. This is fitting because southern Thailand is home to a large muslim population.
The curry is a slow-cooked and very rich dish, it has warm spices like cinnamon, cardamom, nutmeg and cloves, all spices that are not typically used in Thai curries. Being southern, it doesn’t have any pork and is instead typically made with beef, chicken and potatoes. I would try to find this dish in any Muslim-style restaurants or any southern-style restaurants in Krabi or Phuket.
Khao Soi (ข้าวซอย)
Khao Soi is delicious but not overly common. It can, however, still be found if you know where to look. The dish originated in Northern Thailand – Chang Mai, specifically – and is supposed to have some Burmese influence, since the borders are so close. The dish itself has a variety of textures and flavours, giving you an absolute explosion of flavour in your mouth.
The dish is made with a rich coconut curry soup with soft egg noodles, topped with delicious, crispy fried noodles. It’s typically made with chicken, but other protein options are also sometimes available, as well as vegan options, which can be surprisingly popular around the Chiang Mai area. It’s also served with pickled mustard greens, shallots, and lime on the side for a touch of acidity.
Larb Moo (ลาบหมู)
My favorite dish in Thailand would have to be Larb Moo, which is best described as a pork salad. It’s also spelled Laab or Larl. The dish is a tangy and savory meal featuring minced pork and spices. You can also find versions with minced chicken or beef, or even a raw version in the more rural areas.
To make the dish, you need minced pork – usually cooked with a small amount of oil and tossed with roasted rice powder, lime juice, fish sauce, ground dry chillies – and a variety of fresh herbs that include mint, coriander and green onions. It’s most often eaten as a complete meal with fresh vegetables and sticky rice.
This dish is not only delicious but also steeped in tradition and served on special occasions like family gatherings, weddings, and temple festivals in Isan and Laos. It can be found virtually everywhere but is much more popular in Isaan provinces like Ubon Ratchathani or Nong Khai, as well as being readily available in most northern parts of the country.
Tom Leng (ต้มเล้ง)
Tom Leng is a lesser-known dish but super flavourful. If you like Tom Yum, you’ll probably also like Tom Leng, as the flavour profile is similar. It has the same combination of savory, sour and spicy flavours. The dish itself is hearty and aromatic, cooked with pork ribs as a bone soup. The ribs are simmered with ingredients like lemongrass, galanga, kaffir lime leaves and chilli which create a truy delectable experience.
What is unique about this dish is its intense sourness, mainly from the addition of lime and tamarind. While soups like Tom Yum are spicy and sour, Tom Leng is almost exclusively sour. The dish usually offers a good amount of bone and meat to hack through, as well as being doused in green chillies. It’s often served as part of a large meal with rice and other dishes, or, can be eaten completely on its own.
There you have it – some of the best Thai dishes to try when you’re in the land of smiles. As far as delicious food goes, we haven’t even touched the surface: Thailand is a real foodie hotspot and has so many varieties of dishes. Don’t be afraid to explore and try some new and unusual flavours; you might even find something that tops this list. Happy travelling and eating.
