16 of the best Thai dishes you can’t miss

Even if you’ve never been within 100km of Bangkok, you’ve almost certainly tried Thai food before. Your local takeout menu might do a pretty good job, but nothing beats the recipes served up from the palm-fringed island cafes and suave rooftop restaurants in Thailand itself. Some of the most popular options include pad thai and massaman curry, but a whole world of rich, mouthwatering Thai dishes is ready to pique your palate. If you’re lucky enough to explore Thailand’s dense jungles, white-sand beaches, and fun-loving culture, you’ll want to arrive armed with a list of Thai dishes to try.

Warning: Once you’ve sampled these dishes in Thailand, you’ll be desperate to book a return trip to the Land of Smiles. Take it from us — we’re still dreaming about a specific tom yum soup we ate six years ago in Bangkok. Not sure where to start? We’ve rounded up all of the best Thai dishes to try on your trip.

Pad thai

Street food in Thailand never disappoints, and if there's one dish that puts Thai food on the map, it's pad thai. Served everywhere from sizzling carts in Chiang Mai to upscale Bangkok restaurants, this stir-fried noodle dish is a perfect introduction to Thai cuisine, blending sweet, sour, and salty notes in every bite. Pad thai typically features shrimp, chicken, or tofu combined with bean sprouts, eggs, and dried shrimp. It's topped with roasted peanuts, fresh lime wedges, and a sprinkle of cilantro. While some people say the dish originated in China, Thais have considered it their national dish since the early 20th century — Thai is in the name, after all!

Taste it for yourself on: Bangkok Day Tour

Panang curry

Panang curry is known for its rich, creamy texture and slightly sweet and nutty flavour. Thick, aromatic, and endlessly comforting, this Thai dish appeals to virtually all palates. The paste that forms the base of the dish is made of red chillies, lemongrass, kaffir lime leaves, galangal (a spice similar to ginger and turmeric), and shrimp paste. A protein is added, along with a generous handful of peanuts. Also called penang, phanaeng, or phanang, this curry was named after Penang, an island off the coast of Malaysia, and is a great choice for anyone who finds the classic Thai red curry a little too hot.

Gaeng daeng

Gaeng daeng is the much-loved Thai red curry. One of Thailand's most versatile dishes, it gets its vibrant colour from the red chillies used in the curry paste and is perfect for spice lovers. The magic of gaeng daeng starts with that distinct red curry paste, blending garlic, shallots, lemongrass, galangal, and kaffir lime zest with red chillies. It's then simmered in coconut milk. Often served during Thai festivals and on special occasions, gaeng daeng is one of the best Thai dishes that has evolved over centuries with thousands of variations.

Taste it for yourself on: Southeast Asia Encompassed

Pad see ew

When it comes to street food, Thailand might just do it best. You'll mostly spot pad see ew served up at street food carts, and it's worth trying a few variations. Pad see ew features wide, flat rice noodles stir-fried with gai lan (Chinese broccoli) and a choice of chicken, pork, beef, or tofu. While it sounds pretty straightforward, its beauty is in the contrast of textures. Chewy noodles, crisp vegetables, a heavy hand of soy sauce, and a squeeze of lime juice mean this dish ticks all the boxes. Curious about its name? Pad see ew translates to "fried with soy sauce," which sums it up pretty accurately.

Khao pad

There's a fair to reasonable chance you'll be offered khao pad at least once if you're invited into a Thai friend's house. A staple dish made of fried jasmine rice and a mix of protein and vegetables, khao pad is a go-to comfort food in Thailand and a cultural staple throughout the country. Each cook has his or her own version of khao pad, so every version you try will be a little different. If you're a fan of heat, ask for a side of prik nam pla (chillies in fish sauce) to sprinkle on top.

Taste it for yourself on: Journeys: Iconic Thailand

Khao soi

Rich and aromatic, khao soi is a creamy noodle soup that originates from northern Thailand. A blend of red chillies, garlic, shallots, ginger, turmeric, and a medley of spices, it's simmered with coconut milk to create a deeply flavoured broth that's poured over a bed of soft egg noodles and topped with crispy fried noodles. Influenced by Chinese Muslim traders and Burmese cuisine, khao soi takes its name from the Burmese word for noodles. You'll find same-same-but-different versions across Southeast Asia, particularly in Laos and Myanmar.

Taste it for yourself on: Bangkok to Chiang Mai Express

Massaman curry

Looking for the best food in Thailand? Historically, massaman curry was considered a dish fit for Thai royalty, and if it's good enough for the royals, it's good enough for the rest of us. A slow-cooked Thai dish that marries traditional Thai ingredients with Persian spices, massaman curry combines lemongrass, galangal, and kaffir lime with cinnamon, cardamom, and cloves. The effect? A warm and slightly sweet aroma that sets it apart from other Thai dishes. Massaman curry is worth the time it takes to prepare — splash out for this Thai dish at a fancy restaurant.

Taste it for yourself on: Classic Thailand - West Coast

Tod mun pla

Tod mun pla, or Thai fish cakes, are just as delicious served with a cold Chang beer on shaded side streets as they are in a sophisticated restaurant overlooking a city skyline. Chopped green beans, kaffir lime leaves, and fresh coriander are combined with white fish (typically cod or tilapia) and red curry paste. Satisfyingly crispy, tod mun pla is the flavour equivalent of biting into a rainbow, thanks to its zesty, spicy, tangy, and sweet appeal. If you're an avid cook, tod mun pla is one of the easiest Thai recipes to recreate at home.

Taste it for yourself on: Best of Cambodia & Northern Thailand

Kai jeow

Quick, simple, and perfect for a snack, kai jeow (Thai omelette) is most commonly eaten as a breakfast dish. One of the quickest-to-make Thai dishes, it's cooked in sizzling oil — the secret weapon when it comes to perfecting the crispy-to-fluffy ratio. The deliciousness of kai jeow lies in its simplicity. It starts with beaten eggs seasoned with fish sauce and sometimes a dash of soy sauce. The best kai jeow is golden and fluffy, served on jasmine rice with a drizzle of spicy sriracha sauce.

Taste it for yourself on: Northern Thailand Adventure

Tom kha gai

Chicken soup is a global classic, but the Thai version ranks towards the top. Tom kha gai blends the creaminess of coconut milk with the tangy zest of lime and the fragrant heat of fresh herbs and spices. This distinctive soup is a favourite comfort food in Thailand thanks to its balance of sweet, sour, salty, and spicy flavours. Often considered healing, tom kha gai is infused with classic ingredients, such as lemongrass, galangal, and kaffir lime leaves. If you're feeling unwell on your trip in Thailand, order a steaming bowl of tom kha gai to feel better about the absolute tragedy of missing a day of island hopping.

Taste it for yourself on: Thailand, Laos & Vietnam Adventure

Khao man gai

Thought chicken and rice was a boring combo? Think again. Khao man gai, Thailand’s take on the dish, is an adaptation of Hainanese chicken rice from China. The heart of khao man gai is its poached chicken, cooked until tender in a fragrant broth made from garlic, ginger, and pandan leaves. The rice, known as man gai, is equally important, cooked in the same chicken broth and infused with garlic and ginger. What makes this variation a little different is its accompanying dipping sauce: a savoury, tangy blend of fermented soybean paste, ginger, garlic, chillies, vinegar, and soy sauce.

Taste it for yourself on: Thailand and Laos Adventure

Pad kra pao moo

One key ingredient makes pad kra pao moo stand apart from other minced meat and rice recipes: holy basil. Peppery and bold, pad kra pao moo is a quintessential Thai dish known for its spiciness, with a generous handful of fresh chillies. First introduced to Thailand during the reign of King Rama VII when Chinese immigrants carried the spice to be sold in Thailand's local markets, pad kra pao moo is a quick and easy dinnertime favourite across the country.

Taste it for yourself on: Journeys: Explore Northern Thailand

Khao niao mamuang

Heading to Thailand between April to June? You're in luck: that's mango season, one of the best times to visit Thailand and the perfect time to enjoy khao niao mamuang. Otherwise known as mango sticky rice, khao niao mamuang gained widespread popularity in Thailand during the 20th century, although sticky rice dishes have been a staple in Thai cuisine for centuries, especially in the northern and northeastern regions. Khao niao mamuang is a too-good-to-waste coconut milk sauce that's sweetened and sometimes lightly salted before being combined with mango. There’s no judgment in ordering a second portion.

Taste it for yourself on: Journeys: Discover Southeast Asia

Tom yum goong

Tom yum goong has ancient roots in Thailand, with origins that trace back to the central region, where seafood was readily available. This hot and sour shrimp soup is one of Thailand’s most iconic dishes, known for its bold flavours and unbeatable mix of spicy, sour, and savoury notes. Lemongrass, kaffir lime leaves, galangal, and fresh chillies simmer together with shrimp, mushrooms, and tomatoes, infusing the soup with a rich, umami depth. The word "tom" indicates the boiling process, while "yum" signifies the mix of spicy and sour flavours.

Taste it for yourself on: Solo-ish Thailand

Kaeng lueang

Opt for kaeng lueang, or yellow curry, if you're new to Thai food or prefer a gentler flavour palate. This vibrant yellow curry paste is made from turmeric, coriander, cumin, lemongrass, galangal, garlic, and shallots and gently cooked in coconut milk with chicken or fish. One of the most popular Thai dishes, it has both Indian and Malay influences, and you'll find slightly different versions prepared all across the country.

Laab

A little lighter than your standard traditional Thai food, this zesty, fragrant minced meat salad hails from the northeastern region of Thailand, known as Isaan. Laab is made with minced pork, chicken, or beef, cooked and then tossed with a mixture of fresh herbs, including mint, cilantro, and spring onions. Cooks usually serve it with a side of fresh cabbage, lettuce, and cucumber and pair it with sticky rice, which helps to mellow the heat and soak up the delicious juices from the salad.