World Flavors Cookbook

Thailand Recipes

Thai cuisine is a masterclass in balance — the harmony of sour, sweet, salty, bitter, and spicy in every dish. From the coconut milk curries of the south to the herb-laden salads of the north, Thailand's food reflects Buddhist philosophy, royal court traditions, and vibrant street culture.

Recipes from Thailand

• Tom Yum Goong (Spicy Shrimp Soup)

  The definitive Thai soup — a bold, aromatic, and fiery broth flavored with lemongrass, galangal, kaffir lime leaves, and fresh chilies, featuring plump river prawns.

• Tom Kha Gai (Coconut Chicken Soup)

  A silky, creamy, and mildly spicy soup made with coconut milk, infused with galangal, lemongrass, and lime leaves, featuring tender chicken and mushrooms.

• Thai Roti (Sweet Condensed Milk Pancake)

  A popular street food dessert — a stretchy, buttery flatbread fried until crispy on the outside and soft inside, traditionally drizzled with condensed milk and sugar.

• Pad Thai

  Thailand's most famous street food — stir-fried rice noodles balanced with sweet, sour, and savory flavors, served with fresh sprouts and peanuts.

• Som Tam (Green Papaya Salad)

  A vibrant, refreshing, and spicy salad made from shredded green papaya, pounded with chilies, garlic, lime, and fish sauce.

• Massaman Curry (Persian-Inspired Beef Curry)

  A rich, relatively mild Thai curry that is an outlier in Thai cuisine, featuring warm spices like cinnamon and cardamom, combined with peanuts and potatoes.

• Khao Soi (Northern Thai Coconut Curry Noodles)

  Northern Thailand's signature dish — a fragrant coconut curry soup served over soft egg noodles and topped with a nest of crispy fried noodles.

• Moo Ping (Thai Grilled Pork Skewers)

  Juicy, sweet, and savory grilled pork skewers marinated in coconut milk, coriander root, and garlic. The ultimate Thai street snack.

• Khao Man Gai Wrap (Chicken Rice Roll)

  A modern, portable twist on the classic Hainanese Chicken Rice — succulent poached chicken and fragrant ginger rice wrapped in a soft tortilla or rice paper with cucumber and ginger-chili sauce.

• Green Curry (Gaeng Keow Wan)

  A fragrant and spicy Thai curry made with fresh green chilies, coconut milk, and aromatic herbs like Thai basil and kaffir lime leaves.

• Pad See Ew (Stir-Fried Soy Sauce Noodles)

  A popular Thai street food dish of broad rice noodles stir-fried with Chinese broccoli, egg, and a savory-sweet dark soy sauce.

• Mango Sticky Rice (Khao Niew Mamuang)

  The ultimate Thai summer dessert — sweet, salt-accented glutinous rice served with perfectly ripe yellow mangoes and a rich coconut cream sauce.

• Gai Yang (Isan Grilled Chicken)

  Traditional grilled chicken from Northeast Thailand, marinated with coriander root, garlic, and white pepper, then slow-grilled over charcoal.

• Laab Gai (Thai Minced Chicken Salad)

  A zesty, herby, and spicy minced chicken salad from Northern Thailand and Laos, featuring toasted rice powder for a unique nutty crunch.

• Kanom Krok (Coconut Rice Pancakes)

  Sweet and savory coconut milk pancakes cooked in a specialized dimpled pan, with a crispy exterior and a molten, custardy center.

• Boat Noodles (Kuay Teow Reua)

  A deep, dark, and incredibly flavorful noodle soup, originally sold by vendors on boats, featuring a complex broth enriched with spices and blood (optional in home versions).

• Kai Jeow Moo Sab (Thai Minced Pork Omelet)

  A humble but beloved Thai comfort food — an airy, crispy-edged omelet stuffed with savory minced pork and seasoned with fish sauce.

• Yen Ta Fo (Pink Noodle Soup)

  A visually striking Thai-Chinese noodle soup known for its vibrant pink color, coming from fermented red bean curd, featuring seafood and morning glory.

• Panang Curry (Gaeng Panang)

  A thick, salty-sweet Thai curry with a nutty flavor, made with ground peanuts and flavored with shredded kaffir lime leaves.

• Khao Pad (Thai Fried Rice)

  A classic Thai comfort dish — jasmine rice stir-fried with eggs, onions, and your choice of protein, seasoned with soy sauce and fish sauce.

• Tod Mun Pla (Thai Fish Cakes)

  Spicy, springy fish cakes flavored with red curry paste and kaffir lime leaves, served with a sweet and tangy cucumber dipping sauce.

• Nam Tok Moo (Thai Grilled Pork Salad)

  A 'waterfall' salad featuring sliced grilled pork tossed with toasted rice powder, chilies, lime, and plenty of fresh herbs.

• Yam Wun Sen (Glass Noodle Salad)

  A light, refreshing, and spicy salad made from clear glass noodles, shrimp, minced pork, and crunchy vegetables.

• Pad Krapow Moo Sab (Basil Pork)

  The most popular lunch dish in Thailand — minced pork stir-fried with holy basil, garlic, and chilies, traditionally topped with a crispy fried egg.

• Khanom Chin Nam Ya (Rice Noodles with Fish Curry)

  Fresh, fermented rice noodles served with a rich, smooth fish curry sauce made from pounded fish fillets and coconut milk.

• Hor Mok Pla (Steamed Fish Curry Mousse)

  A delicate, custardy fish curry mousse steamed in banana leaf cups, flavored with red curry paste and coconut cream.

• Sai Oua (Northern Thai Herb Sausage)

  A legendary aromatic sausage from Northern Thailand, packed with red curry paste, lemongrass, galangal, and kaffir lime leaves.

• Khao Mok Gai (Thai Chicken Biryani)

  The Thai version of Biryani — turmeric-yellow rice cooked with aromatic spices and served with tender chicken and a sweet-sour mint sauce.

• Pla Pao (Salt-Crusted Grilled Fish)

  Whole fish stuffed with lemongrass, coated in a thick layer of rock salt, and grilled over charcoal to keep the meat incredibly moist.

• Miang Kham (Betel Leaf Wraps)

  A complex snack of betel leaves filled with a DIY selection of ginger, lime, chilies, peanuts, and toasted coconut, topped with a sticky sweet sauce.

• Tub Tim Grob (Red Rubies in Coconut Milk)

  A visually stunning dessert of crunchy water chestnuts coated in red-tinted tapioca flour, served in ice-cold sweetened coconut milk.

• Kluay Buat Chee (Bananas in Coconut Milk)

  A simple, warm, and comforting Thai dessert of ripe bananas simmered in a sweet and slightly salty coconut cream.

• Gai Pad Med Mamuang (Chicken with Cashews)

  A popular Thai-Chinese stir-fry of crispy chicken, toasted cashew nuts, and dried chilies in a savory-sweet sauce.

• Pad Pak Boong (Stir-Fried Morning Glory)

  A staple Thai side dish — water spinach stir-fried at blistering heat with fermented soybeans, garlic, and bird's eye chilies.

• Cha Yen (Thai Iced Tea)

  The world-famous orange-colored Thai tea, brewed with spices and served over ice with a thick, creamy top layer of evaporated milk.

• Pad Hoi Lai (Clams with Chili Jam)

  Fresh clams stir-fried in a rich, aromatic sauce of Nam Prik Pao (Thai chili jam), garlic, and sweet basil.

• Pad Thai Woon Sen

  A lighter variation of the classic Pad Thai using glass noodles (mung bean threads) instead of rice noodles.

• Gaeng Tai Pla

  A famously spicy and pungent Southern Thai curry made from fermented fish viscera, grilled fish, and bamboo shoots.

• Khanom Buang (Thai Crispy Crepes)

  Thin, crispy taco-like crepes filled with sweet or savory meringue and toppings like shredded coconut or salted egg yolk.

• Khao Kluk Kapi (Shrimp Paste Rice)

  A beautifully composed rice dish seasoned with fermented shrimp paste, served with various toppings like sweet pork, shredded omelet, and sour green mango.

• Pad Krapao Moo (Holy Basil Pork)

  Ground pork stir-fried with holy basil, garlic, and bird eye chilies in a savory oyster-fish sauce glaze — the quintessential Thai street meal.

• Gaeng Som (Sour Orange Curry)

  A light, fiercely sour and spicy Southern Thai curry made with tamarind, shrimp paste, and fresh vegetables. No coconut milk.

• Som Tam Pu (Crab Papaya Salad)

  The Isaan version of green papaya salad made with preserved crab (pu) and salty fermented fish sauce — pungent, funky, and fiery.

• Khao Pad Sapparot (Pineapple Fried Rice)

  Thai fried rice served in a pineapple shell — fragrant jasmine rice stir-fried with cashews, raisins, and sweet fresh pineapple.

• Tom Saap (Isaan Spicy Herb Broth)

  A fiery, aromatic Isaan bone broth with galangal, lemongrass, and kaffir lime — spicier and more rustic than tom yum.

• Kanom Jeen Nam Ngiao

  Northern Thailand's rich tomato and dried blood sausage noodle sauce — served over fresh rice noodles with pickled mustard greens.

• Khanom Pang Na Moo (Thai Toast)

  Thick slices of bread topped with minced pork and shrimp paste, pan-fried until crispy — the beloved Thai street appetizer.

• Gaeng Keow Wan Gai (Green Curry Chicken)

  Thailand's most internationally known curry — chicken in a fragrant green curry paste with coconut milk, Thai eggplant, and kaffir lime.

• Larb Moo (Pork Minced Salad)

  Isaan minced pork salad with toasted rice powder, lime, fish sauce, and fresh herbs — spicy, sour, and deeply satisfying.

• Khao Niao Mamuang (Mango Sticky Rice)

  Thailand's most beloved dessert — warm glutinous rice in sweet coconut milk topped with ripe fresh mango and coconut cream.

• Pla Rad Prik (Fried Fish with Chili Sauce)

  A whole crispy deep-fried fish smothered in sweet, sour, and spicy tamarind-chili sauce with fragrant garlic.

• Khao Tom (Thai Rice Porridge)

  Thai rice porridge — a light, soothing broth with jasmine rice, served with minced pork balls, ginger, and fried garlic.

• Pad Phak Boong Fai Daeng (Stir-Fried Water Spinach)

  The street food vendor's most dramatic dish — water spinach tossed in a blazing wok with oyster sauce, garlic, and fermented bean curd.

• Kai Jeow (Thai Crispy Omelette)

  Thailand's essential omelette — beaten with fish sauce and deep-fried in hot oil until puffed, crispy, and golden.

• Kuay Tiew Nam Tok (Waterfall Beef Noodles)

  Dry noodles tossed in a spicy tamarind-blood-lime dressing with rare beef slices — the dry version of boat noodles.

• Tom Kha Talay (Seafood Coconut Soup)

  The seafood version of the classic Tom Kha — galangal and lemongrass coconut milk broth with shrimp, squid, and mussels.

• Khao Kha Moo (Braised Pork Leg Rice)

  Melt-off-the-bone pork leg braised for hours in five-spice and soy sauce broth, served over rice with boiled egg and pickled mustard greens.

• Nam Khaeng Sai (Thai Shaved Ice)

  Thai shaved ice dessert piled with sweet red beans, water chestnuts, palm seeds, and coconut milk — the street dessert of hot-season Thailand.

• Khao Niao (Steamed Sticky Rice)

  The staple grain of Northern and Northeastern Thailand — glutinous rice steamed in a bamboo basket until perfectly sticky and fragrant.

• Gai Pad Med Mamuang (Cashew Chicken)

  Stir-fried chicken with cashews, dried chilies, and onion in a sweet-savory sauce — one of Thailand's most popular dishes abroad.

• Kanom Tuay (Coconut Custard Cups)

  Two-layer coconut custard served in tiny ceramic cups — a salty coconut cream floats over a sweet tapioca and pandan layer.

• Nam Phrik Ong (Northern Chili Tomato Dip)

  Chiang Mai's signature chili dip — ground pork and tomatoes in a mild Northern Thai curry paste, served with raw vegetables and crispy pork rinds.

• Kuay Jab Yuan (Vietnamese-Thai Rolled Noodle Soup)

  Loose, rolled rice sheet noodles in a clear five-spice pork broth — a Bangkok Chinatown classic eaten at midnight.

• Tom Yum Goong

  Thailand's world-famous hot and sour shrimp soup — a fragrant, electrifying broth of lemongrass, galangal, kaffir lime, and chili with juicy prawns.