Best Thai Foods - By Paintmytripblog - PaintMyTrip Travel

Thai Foods – Best Foods to try in Thailand


The food alone is really reason enough for a trip to Thailand. Curries, fruit shakes, stir fries, fresh fish made a zillion ways – and that’s just the beginning. Thai foods can be as cheap and easy as 25 baht pad thai  cooked at a street stall and floating markets  or as expensive and complicated as a $100 ten-course meal by a royal chef served in one of Bangkok’ s 5 star hotels.



Since most backpackers will be sticking closer to the first than the second, one of the great things about Thailand is that food from stalls and tiny sidewalk restaurants is usually quite safe. Unlike some Asian countries, travellers should worry more about overeating or too much curry spice than about unclean kitchens and bad food. In fact, street restaurants, where you can see what you’ll get and everything is cooked on the spot can be a safe option.




Thai foods is most commonly eaten with fork and spoon. Hold the spoon in your right hand and use it to eat, and reserve the fork for piling food onto your spoon. Chopsticks are only employed for noodle soups and East Asian-style dishes.

Thai foods is meant for sharing. Everybody gets their own plate of rice and tiny soup bowl, but all the other dishes are laid out in the middle of the table and you’re free to eat what you wish. Though some people believe that taking the last piece from a shared plate is considered slightly unlucky, and you may hear people make wishes for others to compensate for their own misfortune.

Thai Foods is also generally brought out a dish at a time as it is prepared. It is not expected for diners to wait until all meals are brought out before they start eating as is polite in western culture. Instead they should tuck into the nearest meal as it arrives.


Thai cuisine


Thai cuisine is characterized by balance and strong flavors, especially lime juice, lemon grass and fresh coriander, the combination of which gives Thai food its distinctive taste. In addition, Thai food has a deserved reputation for being spicy, with hot little torpedo-shaped chillies called phrik khii nuu making their way into many a dish.

Thai foods can be roughly categorized into central Thai foods , northern Thai foods, north-eastern Thai foods  and southern Thai foods.


The Following List covers most of the Thai Foods


  • Khao suai or “beautiful rice” is the plain white steamed rice that serves as the base of almost every meal.

  • Khao phat is simple fried rice, usually with some pork or chicken mixed in.

  • Khao tom is a salty and watery rice porridge served with condiments, quite popular at breakfast.

  • Khao niao or “sticky rice” is glutinous rice – usually eaten dry, traditionally by hand, with grilled/fried pork or chicken or beef. It is especially popular (more than plain rice) in North-Eastern (Isan) and Northern provinces, but is widely available throughout the country, especially in places specializing on Isan or Lao cuisine.

  • Khao Chae is a croquette. Polished rice soaked with cold water. Which is often a barracuda. Then eat with rice variety.


Thai Noodles


Kuay tiao phat sii-u kai, or fried giant rice noodles with soy sauce and chicken

Thais are great noodle eaters. The most common kind is rice noodles, served angel-hair , small and large, but egg noodles, Chinese-style stuffed wonton ravioli and glass noodles made from mung beans are also popular.

Unlike other Thai foods, noodles are usually eaten with chopsticks. They are also usually served with a rack of four condiments, namely dried red chillies , fish sauce, vinegar and sugar which diners can add to their own taste.

  • Phad Thai literally “Thai stir-fry”, means thin rice noodles fried in a tamarind-based sauce. Ubiquitous, cheap and often excellent – and as an added bonus, it’s usually chili-free. Can be made non-vegetarian, with shrimp, pork, or chicken.

  • Ba mii muu daeng yellow egg noodles with slices of red pork.

  • Guay dtiao ruea is a rice noodle soup with a fiery pork blood stock and an assortment of offal. An acquired taste, but an addictive one.

  • “Kanom Jeen”  can be divided into two types – famentation flour and newly-milk flour – In each region of Thailand has different eating depend on local. The big festival of Kanom Jeen will be on March every year district Thug Song at Nakon Sri Thammarat.


Thai Soups and curries


The line between soups  and curries  is a little fuzzy, and many dishes the Thais call curries would be soups to an Indian. A plate of rice with a ladleful of a curry or two on top, known as khao kaeng , is a very popular quick meal if eating alone.

  • Tom yam goong is the quintessential Thai dish, a spicy, sour soup with prawns, lemongrass and galangal. The real thing is quite spicy, but toned-down versions are often available on request.

  • Tom kha gai is the Thai version of chicken soup in a rich galangal-flavored coconut stock, with mushrooms and not a few chillies.

  • Gaeng ped this coconut-based red curry dish can be spicy. Red curry with roast duck is particularly tasty.

  • Gaeng kheow-waan, sweet green curry, is a coconut-based curry with strong accents of lemongrass and kaffir lime. Usually milder than the red variety.

  • Gaeng som, orange curry, is more like tamarind soup than curry, usually served with pieces of herb omelette in the soup.


Thai Mains


Thais like their mains fried or grilled. Fish, in particular, is often deep-fried until the meat turns brown and crispy.

  • Ka-phrao kai , literally “basil chicken” is a simple but intensely fragrant stir-fry made from peppery holy basil leaves, chillies and chicken.


Thai Salads


A classic Isaan meal: som tam papaya salad, larbmeat salad and sticky rice

About the only thing Thai salads have in common with the Western variety is that they are both based on raw vegetables. A uniquely Thai flavor is achieved by drowning the ingredients in fish sauce, lime juice and chillies – the end result can be very spicy indeed!

  • Som tam , a salad made from shredded and pounded raw papaya is often considered a classic Thai dish, but it actually originates from neighboring Laos. However, the Thai version is less sour and more sweet than the original, with peanuts and dried shrimp mixed in.

  • Yam ponlamai is Thai-style fruit salad, meaning that instead of canned maraschino cherries it has fresh fruit topped with oodles of fish sauce and chillies.

  • Yam som-o is an unusual salad made from pomelo and anything else on hand, often including chicken or dried shrimp.

  • Yam wunsen is perhaps the most common yam, with glass noodles and shrimp.

  • Yum Tua Poo is a mellow mix of pork and shrimp. Of Winged Bean and crunchy sweet-sour flavor. The taste is a little spicy, exotic food.


Thai Dessert


Thais don’t usually eat “dessert” in the Western after-meal sense, although you may get a few slices of fresh fruit for free at fancier places, but they certainly have a finely honed sweet tooth.

  • Khanom covers a vast range of cookies, biscuits, chips and anything else snackable, and piles of the stuff can be found in any Thai office after lunch. One common variety called khanom khrok is worth a special mention: these are little lens-shaped pancakes of rice flour and coconut milk, freshly cooked and served by street vendors everywhere during the morning hours, but after that you might probably find it a bit difficult to find.

  • Khao niao ma-muang means “sticky rice with mango”, and that’s what you get, sweetened sticky rice and ripe mango with some coconut milk drizzled on top. Filling and delicious and an excellent way to cool the palate after a spicey Thai dish! Alternatively, for the more adventurous type, an equally popular dish is Khao niao tu-rean in which you get durian instead of mango with your sticky rice.

  • Waan yen, literally “sweet cold”, consists of a pile of ingredients of your choice topped with syrup, coconut cream and a pile of ice, and is great for cooling down on a hot day or after a searing curry.


Thong yib

  • Thong Yib, is originally Portuguese dessert. It was introduced to Thais a few hundred years ago by Marie Guimar de Pinha. Thong Yib literally means “pinched gold”. It is made from egg yolks, its bound is pinched to star-shaped. One piece of Thong Yib is bite-sized, served in a tiny cup. Thong Yib is sold in typical markets in the morning. A pack of 6-8 pieces is around 20-25 baht. Travellers can also find these in other Thai dessert shops. For example, Mae U-Dom, this is a famous Thai dessert shop, open daily from 8 a.m. to 7 p.m. Mae U-Dom located on Din-sor  road, near Satri wittaya School and the Democracy Monument. Another shop is Ma-li-wan , open daily from 8 a.m. to 5 p.m. It is located on Soi Arie 1, not far from Arie BTS station.

  • Thong Yod means “gold drop” and its shape is like a drop. It is Portuguese sweet like Thong Yib. Rice flour is mixed with egg yolk, this is the difference of Thong Yod from Thong Yib that has no flour. Thong Yod is usually sold with Thong Yib. A pack of 10-15 pieces is priced around 20-25 baht. It also be sold at Mae U-Dom and Ma-li-wan.

  • Foy Thong  means “gold fibre”. It is egg-based Portuguese sweet too. It is made from yolks mixed with egg-dew. It is like fibre because the stirred mixture is poured through a pastry cone into hot syrup. When it is long enough, it will be folded to a fold. A pack of 3-4 folds is priced around 30 baht. It is usually sold by the same vendors who sell Thong Yib and Thong Yod. Mae U-Dom and Ma-li-wan also sell this.

  • Thong muan  is a kind pocket Thailand is a circular loop coil looks crisp.


In Thailand, there are many varieties of desserts. Most Thai people like to eat desserts that are made from coconut milk.


  • Khao lam means “Bamboo sticky rice” which is a sticky rice with sweetened coconut milk, which may include taro or black bean, and stuffed into bamboo sticks.

  • Bua loy kai-wan means “Dumplings in coconut cream with egg”.


Dumpling balls in coconut cream with egg is found everywhere in Thailand and it also is a popular dessert. This dessert is often enjoyed in the evening. The dumpling balls are made from flour, water and coloured water. Dumpling balls in coconut cream with egg can also be found in colours such as green, purple, blue, yellow, pink, white and so on. Each colour is made from flowers and vegetables. The ingredients of this dessert contains eggs, coconut milk, taro, corn, and colourful dumpling balls. Most Thai people loves these because it is a hot coconut cream soup with dumpling balls and eggs and tastes sweet and creamy.


  • Kluay buat-chi means “Banana in coconut milk”.


Banana in coconut milk are easy to buy and cook. The taste is creamy, sweet and silky. The ingredients are cheap and contains bananas, coconut milk, some salt and sugar. Most Thai people like to cook this dessert because of the affordable ingredients and the dish is easy to make. However, banana in coconut milk are easy to find in the supermarket and other shops.


  • Tubtim Krob “Water Chestnut with Syrup and Coconut Milk”. A tasty and refreshing dish when served with ice. It is very popular in the summer time and can be found in the markets.

  • Khanom Thai– usually made of starch, sugar and coconut milk. In the early times, Knanom Thai was only made for special occasions, like weddings and Songkran day, because of the considerable amount of time and people required in order to make a perfect Khanom Thai. Moreover, Thais believe that the names and the shapes of Khanom Thai will bring good luck to those who consume it.

  • Rook choob– is one of the most popular Thai desserts. Most people like this dessert because it is colourful and often made into fruit shapes. Moreover, Rook choob is made into a bite size, so it easy to eat. A main ingredient of this dessert is crushed green bean. It smells great from the natural colours such as Bai toey (green), Aun chun (blue) etc. While chewing it, you will not only get a soft sweet taste from soybean and coconut milk but also a good smell from aroma candle’s smoke. Great for relaxing with a hot tea. Can be bought for cheap at local markets and food shops.

  • Ka noom sord sai– is a meticulous Thai dessert because it has many steps to make. It consists of sticky rice, flour, coconut etc. The dessert has a sweet taste from coconut and palm sugar and a wonderful smell from aroma candle’s smoke. It is delicious and nutritious because of the carbohydrates and fat. This dessert is cheap and easy to find due to the availability of the ingredients. Furthermore, it is packed with Thai’s folk wisdom style, which is banana leaf and small bamboo pin. The banana leaf will keep the dessert’s smell and freshness.

  • Kaow tom mud is another dessert that popular in Thailand. It consists of many ingredients such as sticky rice, black bean, banana, coconut, etc. This desser provides many nutrients from carbohydrates and vitamins B1 and B2. Foreigners can buy this dessert for cheap in any local market. It should be eaten while it is hot to keep the sticky rice’s softness. This dessert is wrapped with a traditional Thai banana leaf.


Well, now you have the list of all Thai foods. When are you planning to taste the foods. If you planned to visit Thailand, we provide you Thailand tour packages at best price. Contact us to know more.



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