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List of Thai dishes

From Wikipedia, the free encyclopedia

This is a list of selected dishes found in Thai cuisine.

1 Individual dishes
1.1 Rice dishes
1.2 Noodle dishes
1.3 Miscellaneous
2 Shared dishes
2.1 Curries Family breakfast in theIsan region
2.2 Soups
2.3 Salads
2.4 Fried and stir-fried dishes
2.5 Deep-fried dishes
2.6 Grilled dishes
2.7 Steamed or blanched dishes
2.8 Stewed dishes
2.9 Dipping sauces and pastes
2.10 Miscellaneous
3 Savoury snacks and starters
4 Sweet snacks and desserts
5 Drinks
6 See also
7 References
8 Further reading
9 External links

Individual dishes
Note: The Thai script column is linked to how it is pronounced when available.

Rice dishes

Thai Thai English
Image Region Description
name script name

Rice Of Chinese origin, it is a rice congee with minced chicken
Chok โจก
congee or pork. Mixing an egg in with the congee is optional.

A dish of the Tai Yai (Shan people) of Myanmar and
Khao ขาวกัน
๊ northern Thailand, it is rice that is mixed with pork blood
kan chin จิน
๊ and steamed inside a banana leaf.Khao kan chin is served
with cucumber, onions and fried, dried chillies.[1]

Steamed rice is served with sliced pig's trotters which has
been simmered in soy sauce and five spice powder. It is
ขาวขาหมู always served with a sweet spicy dipping sauce, fresh
kha mu
bird's eye chillies and cloves of garlic on the side. Boiled
egg and a clear broth on the side are optional.

A quick snack or breakfast, it is an omelet with white rice,
Khao often eaten with chilli sauce and cucumber.The variant
ขาวไข Omelet shown in the image iskhao khai chiao songkhrueang
เจียว on rice
chiao (Thai: ขาวไขเจียวทรงเครื่อง) where the omelet is topped
with a minced pork and vegetable stir-fry.

Fried rice
Khao ขาวคลุก with Rice is fried with shrimp paste and served with sweet pork,
กะปิ shrimp sour mango, fried shrimp, chillies and shallots.

The Thai version of a "chicken biryani". The name
ขาวหมก Thai
Khao literally means "rice covered chicken". ThisThai-Muslim
mok kai ไก dish is made by cooking rice together with the chicken

Khao ขาวหมก
mok The Thai version of a "beef biryani".
nuea เนื้อ

Khao Chicken Rice steamed with garlic served with sliced chicken,
man kai rice chicken broth and a spicy dipping sauce.

Khao mu ขาวหมู Rice and crispy pork that is often, as here in this image,
krop served with boiled egg and a bowl of broth. The sauce that

always comes with khao mu krop is here served separately
in the bowl at the top of the image.

Slices of mu krop (crispy pork) and mu daeng (red roast
Khao mu ขาวหมู pork) served on rice, and often covered with a sticky soya
and/or oyster-sauce based sauce. Very often, a clear soup,
krop mu กรอบ
boiled egg, cucumber, and spring onion is served on the
หมูแดง side. Sliced chillies in Chinese black vinegar and dark soy
sauce are provided as a condiment for this dish.

ขาวหนา Red roast
Khao na Boiled rice with roast duck and duck broth on the side. It is
duck on
pet เป็ ด served with sliced chillies in soy sauce as a condiment.

ขาว Glutinous
Khao Khao niao is traditionally eaten using only the right hand.
or sticky
niao เหนียว It is the staple food of Northern and Northeastern Thais.

Khao ขาวเนื้อ Rice with slices of baked beef, served with a spicy chilli
nuea op อบ dip.

Fried rice in Thailand can be made with different
Khao Thai fried ingredients. Customarily served with fresh lime,
phat rice cucumber, spring onions and nam pla phrik (chillies in fish

Khao ขาวผัด American fried rice is rice fried with onion, tomato, raisins
phat and flavoured with ketchup. It is often garnished with
อเมริกัน fried rice
amerikan some sausage, fried chicken and egg.

phat ขาวผัด
kaeng แกงเขียว Rice fried with green curry.

Khao ขาวผัด Basil
phat Rice fried with a certain variety of Thai basil called
kaphrao กะเพรา fried rice
kaphrao (Ocimum tenuiflorum), sliced pork and chillies.
with pork
mu หมู

Khao ขาวผัด Rice fried with nam liap, the fruit of the Canarium album,
phat also known as "Chinese olives".

namliap หนําเลี้ยบ

Rice fried with Nam phrik long ruea (lit. "boat journey
Khao ขาวผัดนํ้า chilli paste") and pieces ofkhai khem (salted duck's eggs).
phat nam Fried, sliced, sweet Chinese sausage calledkun chiang
พริกลง Central
(Thai: กุนเชียง) are also served here with some sliced
long ruea เรือ
cucumber on the side.

The name literally means "rice fried with chilli paste from
Khao hell". The rice is fried withnam phrik narok, a very spicy
phat nam ขาวผัดนํ้า chilli paste made with fried catfish, grilled onion and
phrik พริกนรก garlic, grilled (dried) chillies, sugar, fish sauce and shrimp
narok paste. Here it is served withmu yang (grilled pork) and
nam chim chaeo, a spicy dipping sauce.

Khao Thai rice Boiled rice in a light broth, usually with minced pork,
tom soup chicken or fish. It is often eaten for breakfast.

Khao ขาวตม Plain rice Plain rice is cooked to a porridge and eaten as the staple
tom kui กุย congee together with a variety of side dishes.

Noodle dishes

Khanom ขนมจีน finely chopped pineapple. Khanom ขนมจีน Thai rice noodles served with a fish based sauce callednam chin Central นํ้ายา ya. fresh Thai rice noodles. pork ribs. congealed pork blood and minced pork. T omatoes and fermented soy bean give it its specific taste. containing soft. namya Cold rice noodles served as a salad with thick coconut milk. daeng with red The version shown in the photo also containskiao kung หมูแดง roast (Thai: เกีย ๊ วกุง. wide rice noodles. crushed fried dry chillies. and dried red kapok flowers. together with "blood tofu". sliced raw garlic and Thai chin sao Central ซาวนํ้า chillies. haeng แหงเป็ ด "dry" The broth is served on the side. Bami mu บะหมี่ soup Often served with chillies in vinegar. The chicken meat used in this particular version is หวานไก wan kai chicken feet. ngiao นํ้าเงี้ยว pork blood. with beef it is called khao soi nuea. A speciality of Northern Thailand. and Bami บะหมี่ served often. noodles Khao soi Mae Sai is the name in Chiang Mai of a certain type of khao soi that is more common inChiang Rai province. as shown on the image. pork Khanom This noodle dish consists ofgreen chicken curry served chin ขนมจีน over khanom chin. nam fish sauce and sugar. It is usually kaeng แกงเขียว accompanied by a selection of raw vegetables and herbs on khiao the side. The version with chicken is calledkhao soi kai. similar to the broth used inkhanom Mae Sai แมสาย chin nam ngiao. duck Egg noodle Originally a Chinese dish. It is originally a Chinese pet with dish. shredded ginger. it is now common in Thailand. lime juice. Thai Thai English Image Region Description name script name Egg noodles Egg noodles served "dry" with slices of braised duck. prawn wontons). and dried chilli flakes. dry fermented soy bean. Sliced raw cabbage and bean sprouts are served on the side. in the area along the border with Burma and Laos ขาวซอย (Mae Sai is a border town in Chiang Rai province). . Northern Boiled as well as crispy fried egg noodles b( ami) are served Thai Khao soi ขาวซอย curry North in a curry soup. it is Thai fermented rice Khanom ขนมจีน noodles served with pork or chicken blood tofu in a sauce chin nam North made with pork broth and tomato. It is a Khao soi North spicy soup-like dish. pounded dried prawns.

soup Kuai-tiao กวยเตีย ๋ ว A beef noodle soup with slices of very tender beef nuea ( nuea เนื้อเปื่ อย pueay). pork intestines. and dried chillies) is heaped on top of the noodles (nam na literally means "with sauce on top"). Wide Kuai-tiao กวยเตีย ๋ ว rice A soup of wide rice noodles. in gravy กวยเตีย ๋ ว Rice noodles with beef or pork (and sometimes of fal) in a Kuai-tiao Boat Central brown broth which containscinnamon. Thai crispy Mi krop หมี่กรอบ Deep fried rice vermicelli with a sweet and sour sauce. tomato. A spoonful ofnam phrik ong (a sauce made from minced pork. It is spicy and sour. or tofu. Originally a Teochew Chinese dish (Chinese: 粿汁). this variant from nam na the eastern part of Chiang Rai Province is made with wide นํ้าหนา rice noodles in a clear pork broth. seafood. The particular version in the image has been stir-fried "drunken noodle"- style. Phat instead of the generic bami kueng samret rup (Thai: บะหมี่ Mama ผัดมามา กึ่งสําเร็จรูป). egg. star anise and ruea เรือ noodles sometimes blood. Noodles stir-fried Usually wide rice noodles fried with chicken or pork. lime juice or tamarind pulp. . fermented soy bean or shrimp paste. combined with pork. to designate instant noodles. and boiled egg. "blood tofu". often with minced pork.pork nam นํ้า noodle balls or fish balls. chicken or seafood Central rat na ราดหนา noodles in a thickened gravy. ground peanuts. sauce Phat thai ผัดไทย Noodles Stir fried medium size rice noodles s(en lek) with fish pad Thai sauce. pueai Kuai-tiao กวยเตีย ๋ ว Drunken phat khi Spicy fried wide rice noodles. sugar. fried noodles Mama (Thai: มามา) is the most popular brand of instant noodles in Thailand and the brand name is commonly used. it is a soup of pork broth with rolled up rice noodle sheets Kuaichap กวยจับ ๊ (resulting in rolls about the size of Italian penne). chicken.Khao soi ขาวซอย North Somewhat similar to khao soi Mae Sai. pork. andChinese chives (kuichai). ผัดขี้เมา noodles mao Wide Kuai-tiao กวยเตีย ๋ ว rice Fried wide rice noodles with beef. and Phat si-io ผัดซีอวิ๊ with soy soy sauce. bean sprouts.

noodles A Thai fusion dish where the name literally means spaghetti Sapaketti สปาเกตตี fried "shit-drunk" (khi mao = extremely drunk). or with sen เสน glass vegetarian alternatives. An phat khi explanation is that any dish fried this way is easy to make. sour. salty and spicy. The Thai version of the Chinese noodle dishYong Tau Foo Yentafo เย็นตาโฟ is slightly sweet. Miscellaneous . and a Phat wun fried variety of ingredients such as meat. great after a night out drinking when still hungry . mao ผัดขี้เมา spicy. with crushed dried chillies. seafood. chopped peanuts Central boran โบราณ and blanched vegetables such as bean sprouts. and uses whatever ingredients are available at that time. Tom yam boran is noodles served in a thick spicy sour Tom yam ตมยํา sauce or broth. This version is bami mu tom yam boran: with egg noodles and pork. Stir- ผัดวุน Glass noodles are stir-fried with egg and vegetables.

a pungent dip นํ้าพริก made mainly from shrimp paste and chillies. Thai rice congee. the broth can contain other จิ้มจุม chum herbs such as kaphrao (Thai holy basil). Thai Thai English Image Region Description name script name A Thai style hot pot served in anearthenware pot where the ingredients (meats. It is eaten withkhanom chin (Thai rice noodles) or pla thu ปลาทู steamed rice. pork ribs as one of the base ingredients.[3] Thai A Thai variant of the Chinesehot pot. they tend to be smaller than the Chinese original. It is served with one or morenam chim (dipping sauces). usually containing offal. and raw. Meat (most often pork) is grilled in Mu kratha the centre while the vegetables and other ingredients. and other meats Kaolao เกาเหลา such as crispy pork. often pork liver and intestines. It is served with a variety of nam chim (Thai dipping sauces). it is mainly eaten as a Suki สุก้ ี suki meal on its own. noodles) are cooked in a clear herb broth of lemongrass. it can also be as a regular Thai-Chinese noodle soup but then served without any noodles. at regular noodle soup shops. Nam phrik กะปิ กับ steamed and/or fried vegetables (often pieces ofcha-om kapi kap omelet). cook in the soup. Additionally. using. also boiled eggs. vegetables. A soup of Chinese origin. mushrooms. Alternatively. for instance. such กระทะ as fish balls. Mu kratha resembles a combination of aKorean barbecue หมู and a Chinese hot pot. The Thai version of the Chinesecrullers called youtiao. galangal and Chim kaffir lime leaves. spices such as chillies. they can also be served withchok. Although the name of this dish is often thot[2] ทอด shortened to nam phrik pla thu. or in addition be partially meat based. Shared dishes Curries . Most Pathongko ปาทองโก often eaten with sweetened condensed milk or with Thai coconut jam. Fried pla thu served with nam phrik kapi. this refers to a certain type of chilli paste in whichpla thu is used as an ingredient.

peanuts.[4] Chuchi ฉูฉ่ี ปลา pla Central A semi-dry red curry with friedSnapper. These flower buds are availablein dok salae northern Thailand only from mid-February until late แล March. . Kaeng ho แกงโฮะ North A Northern Thai dish where one or more types of curry are refried with glass noodles and other ingredients such as kaffir lime leaves.e. The version sot ทูสด in the image was made at a southern Thai restaurant. lemongrass and bamboo shoots. Kaeng ดอกสะ North Hooker) Corner.[6] A northern Thai curry that is made from the unopened แกง flower buds of the shrubBroussonetia kurzii (J.[5] This particular North cha-om ชะอม version also contained a mix of different types of mushroom. unsteamed and pla thu South unsalted) pla thu (Rastrelliger brachysoma). Kaeng fak แกงฟั ก A northern Thai curry made withwinter melon and North sai kai ใสไก chicken. Thai Thai English Image Region Description name script name It is a slowly stewed meat curry from northern Thailand. A Burmese influenced curry of stewed meat (usually Kaeng แกง pork). dried chillies and tamarind juice but North hangle ฮังเล without coconut milk. A northern Thai curry made with pork and a variety of Kaeng het แกงเห็ด North mushrooms. Thin strips of fresh ginger are added in before serving. It is also known under the namekaeng fak khio. A northern Thai curry with cha-om (the young leaves of Kaeng แกง the Acacia pennata) and dried fish. Chin hum จิน ๊ ฮุม North This particular version is made with beef. At least one of the curries used in this recipe should be the Northern Thai pork curry calledkaeng hangle. D. kaphong กะพง Chuchi ฉูฉ่ป ี ลา A semi-dry curry made with fresh (i.

It does not contain any coconut milk. pork or khae frog). A spicy curry of herbs. often with เหลือง fish and vegetables. It is a Thai-Muslim dish which is mostly known in the Kaeng แกง Yellow West as "Thai yellow curry". it is called kaeng lueang ("yellow curry") elsewhere. A type of Thai curry which uses a larger amount of turmeric in the paste than is usually the norm. It should not be confused with what is known as "yellow curry" outside of Thailand. usually with chicken kaeng ( เขียว Central khiao wan curry khiao wan kai) or fish balls (kaeng khiao wan luk chin หวาน pla). Kaeng North pork. chamuang ชะมวง Kaeng แกง A pork curry aspic (jelly) from northern Thailand which is North kradang กระดาง eaten cold. It can also be made with other meats or seafood. water buffalo.cha-om leaves (a kind Kaeng แกงแค North of acacia tree). a tree related to the mangosteen. In southern Thailand it is called kaeng som but due to it being different from the central Thai kaeng som. A popular Kaeng preparation is with prawns and pineapple. and meat (chicken. vegetables.[7] แกง A coconut curry made with fresh green chillies and Kaeng Green flavoured with Thai basil. . khanun ขนุน "pepper vine"). Kaeng แกง South A sour spicy curry that does not contain coconut milk and lueang is yellow in colour due to the use ofturmeric. แกง A northern Thai curry made with boiled wholejackfruit. Kaeng แกงขี้ This creamy curry has as its main ingredient the leaves and khilek เหล็ก flower buds of the Senna siamea tree (khilek in Thai). It is of Indian origin and is kari กะหรี่ curry often made with chicken and potatoes. such asbamboo shoots as in the version in the photo. This particular แกงคั่ว Central khua version is called kaeng khua het fang (Thai: แกงคั่วเห็ด ฟาง): with straw mushrooms. Kaeng แกงคั่ว A thick central Thai curry with pork and the leaves of khua mu bai หมูใบ Central chamuang or Garcinia cowa. tomatoes and choppedchakhan (Piper interruptum.

This South matsaman มัสมั่น curry curry contains roasted dried spices that are rarely found in other Thai curries. it does not contain any coconut milk. In this particular siangda เซียงดา version. chicken. snakehead fish is used. Indian influenced coconut curry with beef phanaeng curry (phanaeng nuea. Kaeng แกง Massaman usually of stewed beef or. This curry. Kaeng แกงผัก A northern Thai curry made with the leaves of the vine phak North Gymnema inodorum and dried fish. chicken. The version ออม shown in the photo is with chicken. Indian style curry containing coconut milk. a variety of Brassica rapa chinensis) and cho North จอกระดู pork ribs (kraduk mu). does not contain coconut milk. A thick. This particular version uses catfish. mu กหมู Kaeng แกงผัก A northern Thai curry made with the leaves of theFicus North phak lueat เลือด virens. pla ปลา Kaeng แกงผัก A somewhat spicy soup/curry (kaeng) made with cabbage phak kat กาด (phak kat cho. แกง A spicy Lanna "curry" with meat and several kinds of Kaeng om North vegetables. . This version is with pork. Thai: พะแนงเนื้อ). glass noodles and dried pa fish. as most curries from curry northern Thailand. most often pork or Jungle Kaeng pa แกงป า North chicken is used nowadays. and without any coconut milk.[9] ป า Kaeng แกง Phanaeng Central A so-called dry. as in the image.[8] Kaeng แกงผัก A Northern Thai curry made with the leaves of the woody phak wan หวาน North plant Melientha suavis Pierre. pork or พะแนง seafood such as soft shell crab. Traditionally made withwild boar. As is usual with Northern Thai kraduk "curries". Kaeng แกงผัก phak A northern Thai curry made with "morning glory" and บุงใส North bung sai fish.

A northern Thai curry made with the stalks of the Colocasia gigantea and (cat)fish. bamboo shoots and eggplant. in combination with (several types of) eggplant(s) phet and sometimes other vegetables. It can be made with different meats. Kaeng Central shark catfish) but now more often belly pork is used as is thepho เทโพ the case with the version shown in the photo. spicy vegetable curry made with turmeric. Fresh green peppercorns and Thai basil are often added to enhance the flavour. ออนใส ไก Kaeng แกง North A northern Thai curry made with the tender core of the trunk of the banana plant.[11] . A hot and sour Thai curry/soup made with tamarind paste and fish (often pla chon ["Snakehead fish"]). Kaeng แกงเผ็ด Red curry Red curry with roast duck is the quintessential mix of the phet pet with roast Central Thai (red curry) and Chinese (red roast duck) cuisines. containing coconut milk. The other main ingredient in this curry isphak bung Chin (Chinese water spinach). Kaeng som Kaeng som แกงสม Central cha-om thot (Thai: แกงสมชะอมทอด) is a version of the dish which features deep-friedcha-om (Acacia leaves) as one of its ingredients. a sauce Kaeng tai South made from fish innards (tai pla). pla ไตปลา containing roasted fish. แกง Kaeng yot ยอด A northern Thai curry made with "coconut heart" and maphrao มะพราว North chicken. yang เป็ ดยาง duck This dish often also contains grapes and/or pineapple. One of the dishes mentioned in King Rama II's poem on Thai dishes.[10] The taste of "coconut heart" is similar to on sai kai bamboo shoots but much sweeter. and shrimp paste. แกง A thick. A spicy red curry made with dried chillies. it is a central Thai curry originally made with แกง the fatty belly part of thePangasius Larnaudii (thae pho. seafood Kaeng แกงเผ็ด Red curry Central or tofu. A northern Thai curry made with chopped banana flower Kaeng pli แกงปลี North and pork. Colocasia gigantea is Kaeng tun แกงตูน called tun (Thai: ตูน) in the northern Thai language and khun (Thai: คูน) in standard Thai.

for Thai standards. this is called the realkaeng ranchuan.[13] Soups .yuak หยวก trunk of the banana plant. pork or lamb) served with a lar ge amount of shredded fresh kaffir lime leaves. The most popular of all dip is nam phrik kapi. It is a Southern Thai speciality. Princess Sabai Ninrat created this dish. in a แกง memoir explaining her life during the reign of King Rama Kaeng Central V and VI. At the end of dinner there was leftovers so she asked her assistant to separate the meat from chili and basil.[12] Kaeng ranchuan is a beef curry and fermented shrimp paste chilli sauce. Yam chin ยําจิน ๊ ไก North The version in the image also contains sliced banana kai flower. mu หมู A curry dish from Northern Thailand containing chicken. Many Thai chefs reformed kaeng ranchuan to restaurants after it was mentioned by culinary authority ML Nueang Ninrat.[11] A very spicy. the realkaeng ranchuan is in ML Ninrat book “Life in the Palace” she tells how her grandmother. she mixed it into a broth and added leftover of Nam prhrik kapi . chicken. It was created by chef in royal households from the leftovers and turned in new dish by combining pieces of meat and leftover sauce especially nam phrik kapi. dry fried curry made with chopped meat Khua kling คั่วกลิ้ง South (usually beef. People misunderstand about the origin and ranchuan รัญจวน preparation of kaeng ranchuan because of famous TV series that do the wrong method of this dish and make people remember that this is the realkaeng ranchuan preparation method. a very delicious sauce of Thailand because this sauce can be eaten with everything. Khua คั่ว A very spicy and. "dry" curry with kraduk กระดูก South pork ribs. Then. similar totom yam.

A light vegetable. kaoki). It will often contain slicedhua chai thao (white radish. chicken or pork broth with vegetables and ตมจืด Clear Tom celery. This is a clear broth. A clear soup made withbitter melon (also known as bitter ตม Bitter gourd. tomato and mushrooms. one of them the dried tun ya ยาจีน fruit of the wolfberry.a. Momordica charantia) of Chinese origin. The full name of the latter version would then betom mara yat sai mu sap wunsen.khao na pet (red roast duck on rice). chicken . The version served with duck is นํ้าซุป sup usually made from duck bones. khao kha mu (pork trotter simmered in soy sauce served with rice). The Tom ตมโคล sourness however does not derive from lime juice but through khlong ง the use of tamarind juice. Coconut Tom ตมขา A mild to spicy soup with coconut vegetable noodles and mushroom can be added. orkhao mu daeng (red roast pork on rice). It contains medicinal herbs. It is most often garnished with fresh coriander leaves and/or spring onion. chicken It is a spicy and sour soup somewhat similar to T om yam. khao mok (Thai biryani). to which minced pork. chin The dish is of Chinese origin. The broth can be made from chicken and/or pork. a. seaweed. This kat ดอง dish is Chinese in origin. It is often Tom melon stuffed with minced pork or with minced pork mixed with mara มะระ soup glass noodles as on this image. soft tofu. Mushrooms can be added to the chicken or substitute ไก with kai it. or Nam it can be wholly vegetarian. The version in the image contains fried smoked fish. This soup can also be chuet แกงจืด soup called Kaeng chuet (Thai: แกงจืดวุนเสน). Tom ตมผัก phak กาด A soup of boiled pickled Chinese cabbage and pork ribs. usually served together withkhao man kai (chicken rice). also known as phak kat hua in Thai) and hua chai po khem (a Chinese ingredient of dried and salted chopped turnip).k. Garlic. and pepper are often used as additional ingredients. dong mu หมู Tom Hot and Northeast A spicy soup made with stewed meat (usually pork.Thai Thai English Image Region Description name script name The name literally translates to "chicken stewed with Chinese Kai ไกตุน medicine". ginger.galangal (kha) and soup kha Central chicken. goji berries (Thai: เกากี้.

Tom som translates to "sour soup". kaffir Tom Tom yum ตมยํา Central lime leaves. This particular version is a Tom ตมสม basic one with only pork ribs (kraduk mu) and it derives its som sourness from lime juice. and vegetables.yuea phai yuea ไผ ("bamboo fungus". usually with prawns yam soup (Tom yam kung) or chicken (Tom yam kai). saep ตมแซ sour Isan or beef). Phallus indusiatus) phai Salads . Other types oftom som can also use กระดูก kraduk tamarind for acidity. and can be made from a multitude of ingredients: meats as well as seafood. ground roasted rice. roasted fresh herbs and spices. soup and generous amounts of lime juice and fresh herbs just บ before serving. Tom ตมเยื่ อ It is a clear broth with. amongst other ingredients. or a combination of both lime and mu หมู tamarind. galangal. A hot and sour broth made fromlemon grass. dried chillies and lime juice.

"Nam tok" means "waterfall" yang nam Northeast นํ้าตก in Thai and it is thought that the meat juices should run tok out from the meat like a waterfall. Northeastern style lap is a spicy and sour salad of ลาบ minced raw or cooked meat (mainly pork. fish sauce. หมูน้ า ํ A very spicy salad made with pork m ( u) and somewhat Mu nam Northeast identical to lap. The salad Naem is made by crumbling the deep-fried balls and mixing khluk คลุก in sliced shallots. It is a popular raw fish dish inIsan and a Koi pla Northeast ปลา common source of infection withOpisthorchis viverrini (Southeast Asian liver fluke). fish sauce and lime juice.culantro and/or other herbs. except that the meat is cut into thin tok ตก strips rather than minced. With a similar "dressing" aslarb. dried spices. pounded garlic andbird's eye chili. shallots or onions.optional). Northern Thailap is made by mixing raw or cooked minced meat (mainly pork. chicken or Lap Isan Larb Northeast อีสาน duck). lime juice. It is served with raw vegetables and herbs. andshallots. ground roasted rice and mint. Thai Thai English Image Region Description name script name Minced or finely chopped raw fish in spicy salad กอย dressing. . sweet chilli paste (Nam phrik phao . Northern Thai lap is completely different from lap from northeastern Thailand. The northern Thailap does not contain lime juice or fish sauce. sliced lemongrass. Phla kung พลากุง A spicy salad of prawns. chicken or fish) with an elaborate mix of dry North Lanna ลานนา spices and herbs. dried chillies. this dish is made Nuea เนื้อยาง with sliced grilled beef. Naem sausage (pork fermented with sticky rice)[14] is แหนม mixed with boiled rice and then deep-fried. fish sauce. ลาบเนื้อ A northern Thai lap-style salad of sliced raw beef (the Lap nuea North version in the image also shows slices of raw beef dip ดิบ tripe) and ground. The version in the image is lap khua. Lap ลาบ beef. chillies. meaning that the meat has been fried. The version shown in the image also contained minced pork. with a dressing of lime juice.

raw eggplants are mixed ni makhuea มะเขือ with the warm beef to soften them m ( akhuea on means on "soft aubergine"). Other ingredients for this dish are the elaborate phrik lap Lanna spices-and-chilli mix. as just tam Lao after the Lao people of Laos and of the Isan region of Thailand. onions. this version of green papaya salad containspla ra (a sauce of fermented fish). Regarded as the originalsom tam. dried shrimp and palm papaya Central Thai ไทย sugar. It is normally eaten with sticky rice and (as seen on the image) withkhaep mu (pork cracklings). the partially digested contents from the first of the four stomachs of cattle. sliced lemongrass. pu สมตํา Thai Som tam Som tam Thai with peanuts. A Thai salad made with medium rare beef and Thai Phla nuea พลาเนื้อ aubergines. some broth. thinly sliced beef. mint. This particular version of the salad ออน was served with a nam tok-style dressing. This particular version also contained nam phia. It is also known assom tam Lao or. for short. culantro (optional) and shallots. fish sauce. . made with medium rare. A northern Thai speciality. Som tam สมตําปู Green papaya salad with brined rice paddy crabs. and very often also brined rice paddy crabs. is the central Thai variant of green papaya salad. sweet chilli paste (Nam phrik phao - optional).[15] Som tam สมตําไข A variation of the standard papayasom tam with salted khai khem เค็ม eggs. A spicy salad of sliced grilled pork. and Som tam สมตํา makok (the fruit of the Spondias mombin) besides the Northeast pla ra ปลารา usual ingredients for som tam. salad Tam ตําขนุน North A spicy Northern Thai salad made with boiled green khanun whole jackfruit which has been mashed with a mortar and pestle. The sliced. for added flavour. and minced pork. It does not however contain peanuts. with a dressing Phla mu พลาหมู of lime juice. and fresh herbs such askraphao Sa nuea สาเนื้อ (holy basil) or phak phai (Vietnamese coriander) North sadung สะดุง although this particular version was made using saranae (spearmint). pounded garlic andbird's eye chili.

lemon grass. Somanniathelphusa) to a pulp. Yam bai ยําใบชา A spicy Thai salad made with young. grilled green Tam ตํา chillies. tomato and Chinese celery (khuen chai). fruit. boiled pig's ears. fried or deep-fried. bird's eye chillies. seafood and even noodles. The main ingredient can be vegetable. dried shrimp. Thai: มะเขือยาว). Chopped and then pounded grilled long green eggplant (makhuea yao. . o nam pu นํ้าปู straining the juices which are then boiled and reduced until the sauce becomes as thick as molasses. meat. Yam ยํา Thai salad grilled. deep-fried sun-dried anchovies. It is a spicy pomelo salad which uses crab extract as a ตําสมโอ flavouring. lime juice. The ruam รวม dressing is made with pounded garlic. lime juice and fish sauce. raw garlic and salt put in a banana leaf North makhuea มะเขือ package mixed together with hard-boiled egg. a Thai pork Tam mu ตํา sausage which is often also described in Thailand as yo หมูยอ "Vietnamese sausage". krop หมี่ กรอบ A spicy Thai salad made withmu yo. The basic recipe for the dressing consists of slicedshallots or onion. sugar. This black sauce is achieved by pounding Tam som North pu na ("ricefield crabs". which can be raw . fish sauce and sugar. fresh tea leaves. cooked. mu shallots. the version Yam hu ยําหูหมู in the image also contained fresh mint. lime juice. fish sauce. The dressing is somewhat similar to that of som tam. A general name for many types of sour Thai salads. It's a speciality of Northern Thailand where it is traditionally eaten with sticky rice. sugar. as it incorporates "modern" (for Tam ตําผลไม Thais) fruit such as apples and grapes besides phonlamai traditional fruit such as pineapple and guava. Yam hua ยํา A spicy Thai "yam"-style salad with deep-fried slices pli thot of banana blossom as its main ingredient.chillies. The fruits used in this particular salad show the fusion aspect of Thai cuisine. A som tam style salad with tangy unripemango "au Tam ตํา Julienne" as its main ingredient. The version in the mamuang มะมวง image contains pla haeng thot. cha Made with thinly sliced. and is similar to that of som tam. ตํา Tam มะพราว A som tam style salad made with the meat of a young maphrao on sen mi ออนเสน coconut and served with crispy deep-fried thin Chinese rice noodles.

nam pu ไมใสน้ า ํ ปู . หัวปลี ทอด Yam hoi ยําหอย A spicy Thai salad made withblood cockles. กุง roasted cashew nuts. shredded coconut. Thai: ขาวตมกุย). and crispy fried onion rings. lime juice. herbs. ยํา Yam mu หมูยอ A spicy Thai salad made with crispy friedmu yo yo thot ทอดไข (Vietnamese sausage) andkhai dao (fried egg). สด ยําหนอ A Northern Thai salad made with strips of boiled Yam no North bamboo shoots. A Thai salad made with a sweet dried pork sausage Yam kun ยํา called kun chiang. This sausage is of Chinese origin. Yam no ยําหนอ North A northern Thai salad made with boiled bamboo shoots mai sai and a thick paste made from the rice paddy crabs. cooked prawns. fresh green bird's eye chillies. chiang This dish is often eaten with plain rice congee khao ( กุนเชียง tom kui. shallots. fish sauce. dried chillies. mai ไม and chillies. krop กรอบ Yam mu ยํา A spicy yam-style Thai salad withmu yo (Vietnamese yo หมูยอ sausage). sliced khao kung shallots. khraeng แครง Yam khai ยําไข A spicy Thai salad made with fried egg k( hai dao). Yam mu ยําหมู A Thai salad made with crispy belly pork m ( u krop). dao ดาว A spicy Thai salad made with finely sliced au ( Yam ยํา Julienne) "white curcuma" (probablyCurcuma khamin ขมิ้นขาว zedoaria). khai dao ดาว ยํา Yam A Thai salad containing sausage made from fermented naem sot แหนม raw pork and sticky rice (naem sausage).

deep-fried sun-dried ยําสมโอ o anchovies. sun-dried chillies. salad Yam pla ยําปลา A Thai salad (yam) made with fried sun-dried salted khem เค็ม fish (pla khem). shallots and Thai celery yang ยาง beef salad or spearmint. roasted peanuts.Yam nuea ยําเนื้อ Thai grilled A spicy salad of grilled beef. The other ingredients are: Yam som sliced red bird's eye chillies. Yam pla ยําปลา Made with short mackerel (pla thu).[16] A salad made with pomelo. ยําปลา "Exploded" Yam pla Crispy fried shreddedpla duk (catfish) served with a catfish duk fu ดุกฟู spicy and tangy green mango salad. blanched vegetables that are then refried with a chilli paste. fish sauce and tamarind juice. Yam A spicy "yam-style" salad with finely sliced raw . Yam phak ยําผัก A salad of edible fern shoots (Diplazium esculentum) khut กูด and pork. thu ทู A northern Thai "salad" of roughly chopped. It is Yam sanat ยําสะนัด North served here together with northern Thaipork cracklings and deep-fried.

fish sauce and Thai celery. ยําวุน Thai glass Yam wun minced chicken or pork and often either mixed noodle sen เสน seafood. lime juice and chillies. lime juice. takhrai ยํา lemongrass and prawns. kung sot ตะไคร กุงสด A spicy salad with mixed seafood (cuttlefish. Fried and stir-fried dishes . fish sauce. squid or prawns. shallots. A Thai salad with winged beans.Cloud ear fungus also often salad features in this dish. salted eggs. mussels). toasted Yam thua ยําถั่วพู coconut. shallots. shelled Yam thale ยําทะเล prawns. phu The version in this image also contains squid. A spicy salad with glass noodles c( ellophane noodles).

and vegetables) and then folded over. The Thai name literally translates as "son-in-law eggs". Khua no Stir-fried bamboo shoots with pork. soy sauce. this dish will not Khua ho คั่วหอ North contain any left-over curry dishes. the pork is minced. and then served sliced with a tangy ไขลูกเขย khoei sauce made from tamarind juice. himmaphan An omelette is fried filled with various Khai yat Stuffed ไขยัดไส ingredients of choice (minced beef or pork. stir-fried with whole dried chillies. In this คั่วหนอไมใสหมู North mai sai mu particular version. sai omelette prawns. chicken Kai phat ไกผัดเม็ด Chicken The Thai Chinese version of the Sichuan style met with Central fried chicken with cashew nuts known asKung mamuang มะมวงหิมพานต cashewnuts Pao chicken.[17] Kaphrao กะเพราหอย Undulated surf clam stir-fried with holy basil hoi lai ลาย (Ocimum tenuiflorum) Boiled eggs are (deep-)fried until crispy on the Khai luk outside. Khua chin som sai คั่วจิน ๊ สมใสไข North Northern Thai pickled pork stir-fried with egg. It was traditionally eaten at the end of a ceremony or festival. khai Glass noodles are stir-fried with left-overs from other dishes. fish sauce and chillies. English Thai name Thai script Image Region Description name Ginger Kai phat A simple dish of fried slices of chicken with ไกผัดขิง fried Central khing sliced ginger. Sometimes . It is served here with pork rinds. Kung thot กุงทอด Deep fried prawns krathiam กระเทียมพริก with garlic Prawns fried with garlic and fresh peppercorns. Unlike kaeng ho. phrik thai ไทย and pepper Mu phat หมูผัดพริกขิง Sliced pork fried with yardlong beans and kaffir phrik khing lime leaves in a sweet chilli paste.

. chillies.a. also known as "stink bean" or หมูผัดสะตอ sato "bitter bean"). Here with fried hoi oyster shiitake mushroom. other ingredients are Nuea phat fried with เนื้อผัดใบยี่หรา garlic. onion. garlic. fish sauce and oyster sauce. it has been adapted to Phak khana ผักคะนานํ้ามัน kale stir- Thai taste by adding fish sauce to the recipe. red curry paste is used instead of thephrik khing chilli paste. fish sauce. with yellow bean sauce. It is fai daeng glory a very popular vegetable dish in Thailand. Sliced pork stir-fried with sato (the beans of the Mu phat Parkia speciosa. sauce Stir-fried Stir-fried luffa (sponge gourd) with pork/shrimp Phat buap ผัดบวบ Luffa and egg or just egg. nam man fried with หอย and by omitting the ginger. bai yira African African basil leaves have a slight anise taste. southern Thai. Sliced pork is simmered or fried with sugar and Mu wan หมูหวาน South soy sauce until the sauce is reduced and coats the meat. Mu phat หมูผัดสะตอ A spicy. basil Fried Morning-glory (a. Asparagus No mai หนอไมฝรั่งผัด stir-fried Green asparagus stir-fried with prawns. kung prawns Beef stir- Besides beef and basil. garlic. chillies and oyster sauce. garlic and chillies. version ofmu phat sato sato phak South where the pork and "stink beans" are fried with Tai ภาคใต a copious amount of chillies and chilli paste. Phat dok ผัดดอกหอม Stir-fried onion flowers with pork and pork hom liver. light soya sauce and fish sauce. farang phat กุง with sliced chillies.k. Chinese Originally a Chinese dish.water spinach) stir fried Phak bung ผักบุงไฟแดง morning.

which is also known in Thailand as yot fak meao (yot meaning "shoots"). pork. Stir-fried khanaeng with pork. oyster sauce. ผัดคะนาหมู Fried kale Khana (gailan or Chinese kale) is stir fried with Phat khana with crispy Central crispy pork (mu krop). Fried with Stir fried meat (usually beef) or seafood with Phat phrik ผัดพริก chillies chillies. Thai script: ผักโขมหนาม) is khom often stir-fried with minced pork and egg. Minced beef. garlic and ginger. oyster sauce. are the Stir-fried young vines and leaves of a certain type of Phat yot mountain melon (chayote. khai Thai spinach (Amaranthus spinosus. The taste is in betweenBrussels sprouts and kale. Usually fried vegetables with oyster sauce. Phunim ปูน่ิมผัดผง Deep-fried pieces of soft-shell crab which have . chicken or whole prawns stir Phat Fried with ผัดกะเพรา fried with Thai holy basil. originally from Central ผัดยอดฟั กแมว fak maeo melon America) which in Thailand grows mainly in greens the mountains up north. Yot sayongte. and very sweet. pepper and (optionally) sliced chillies. garlic and kaphrao holy basil soya sauce. fish sauce and white pepper. These greens have a very sweet taste and combine extremely well with oyster sauce. Stir fried Stir fried combination of vegetables depending Phat phak ruam ผัดผักรวม mixed on availability and preference. soy mu krop กรอบ pork sauce. Phat no mai sai ผัดหนอไมใสไข Stir-fried bamboo shoots and egg. chillies. Khanaeng Phat are the sprouts of Chinese broccoli and grow khanaeng ผัดแขนงหมู from the root after the main stem has been mu harvested. Thai name: Phat phak ผัดผักโขม Phak khom nam. Phat naem Naem sausage (made from fermented raw pork ผัดแหนมไสไข sai khai skin and sticky rice) stir fried with egg. garlic. garlic.

salted pla khem ถั่วงอกปลาเค็ม fish. Pla Barramundi (often called "sea bass" in kaphong ปลากะพงผัด Thailand) stir-fried with Chinese celery. phat phong กะหรี่ been stir-fried with egg and curry powder. oyster sauce. chillies and garlic. Chicken liver fried with young (mainly green) Tap kai ตับไกผัดพริก chillies. phat phrik สด spring onion. Squid stir-fried with sweet and mild chilli paste Pla muek ปลาหมึกผัด (nam phrik phao). garlic. light phat khuen ขึน ้ ฉาย soy sauce. spring onion phat phrik and sliced large red chillies. and garlic. kari Slices of catfish (most often pre-fried) are stir- Pla duk fried in a sauce made with red curry paste. Deep-fried dishes . ginger and fermented soy chai beans. onion. light soy sauce. onion. garlic.Pea ปลาดุกผัดเผ็ด phat phet eggplant feature in this dish for added taste and texture. black pepper. Thua ngok A stir-fried dish of mung bean sprouts. Here it is sot served with rice and a fried egg (khai dao). Paprika can be used phao พริกเผา instead of chillies if a milder version is preferred.

It can be eaten as a snack kai thot ทอด or together with chilli pastes or salads. leaves Deep fried ไกทอด Pieces of chicken are deep fried together with finely Kai thot chicken chopped or shredded lemongrass. Often used sliced in vegetables stir fries. stuf fed sot sai สอดไส chicken usually with minced pork. กระเทียม sugar and fish sauce. This Pla ปลาบวง North dish is somewhat similar topla chado daet diao from buang central Thailand but there the fish is only dried for only one day. Pik kai ปี กไก Stuffed Deep fried. Crispy Cooked belly pork is first marinated and then deep fried Mu krop หมูกรอบ pork until crispy. having been marinated with Kai thot ไกทอด chicken khamin (turmeric) and served with krueng thae (crispy fried chopped garlic and turmeric) as a topping. Thai Thai English Image Region Description name script name Chicken Kai ho ไกหอใบ wrapped in Pieces of marinated chicken are wrapped in fragrant Central bai toei เตย pandan pandan leaves and then deep fried. thot wings ทอด Cuts of Giant snakehead fish (pla chado) are first salted and sun-dried for three days. making the taste less intense. fresh bird's eye chillies. Pla krai ปลาก Deep-fried pla krai ("Clown Knifefish") and garlic. lemongrass The version of kai thot as shown in the image is made in Deep-fried the Southern Thai manner. and served with a sweet takhrai ตะไคร and chilli sauce. It is thot served with a spicy dipping sauce on the side made from krathiam รายทอด coriander root. and then deep-fried. deep-fried chicken skin. No yat หนอยัด A northern Thai speciality of deep-fried bamboo shoots North sai thot ไสทอด with a filling of minced pork. Khaep mu eaten with nam phrik Khaep Pork mu แคบหมู cracklings num (grilled green chilli dip) from Chiang Mai is renowned in the whole of Thailand. garlic. lime juice. Deep fried pork skin. partially de-boned chicken wings. Mu thot หมูทอด Deep-fried pork and garlic krathiam กระเทียม Nang หนังไก Crispy. .

garlic. and turmeric. In addition. Grilled dishes . pork. Si ซี่โครง had first been boiled. Deep-fried pla wong (literally meaning "circle fish"): fish Pla ปลาวง which have first been cut open. The fish in this image ispla nin. this South khamin ขมิ้น particular version was topped with crispy deep-fried chopped garlic and turmeric. A chilli-lime dip is phrai สมุนไพร served on the side as a condiment. A mixture of cooked crab meat. Here it is served Southern Thai style with thot ทอด a spoonful of a deep-fried mix of minced garlic. ปลา Three Pla sam Deep fried fish with a sweet. Typical for southern Thai cuisine. arranged into a circle and wong then sun-dried. garlic and pepper . a Nile Tilapia. tangy and spicy tamarind flavours Central rot สามรส sauce. plum sauce). It is often served with raw vegetables on the side. this deep-fried fish has first been marinated in a spice mixture which includes a Pla thot ปลาทอด large amount of turmeric (khamin). fish A simple deep-fried fish. and samun ทอด fingerroot (Boesenbergia rotunda). and then again stir-fried with a sweet and tangy mu thot tamarind sauce just before serving. The version in the image however . Sai mu ไสหมู Deep-fried pork intestines thot ทอด Deep-fried pork ribs. then deep-fried with khrong หมูทอด garlic. deep fried inside the crab shells and usually served with Pu cha ปูจา Crab cakes nam chim buoy (Thai: นํ้าจิ้มบวย. Instead of being fried in the crab shell it is also sometimes served as patties. and a spicy dipping sauce. Pla nin ปลานิล Deep-fried pla nin ("Nile Tilipia") served with deep-fried thot herbs such as lemongrass. then marinated. most often served with a spicy Deep-fried Pla thot ปลาทอด fish dipping sauce. galangal. kaffir lime leaves.

It is served withnam chim chaeo. In chin som mok (lit. are preferred over pork lean meat. คอหมู Kho mu ยาง Kho mu yang kratha ron literally translates to "pork neck yang กระทะ grilled on a hot skillet".[18] แอ็บออง Roughly chopped pig's brain mixed with egg and curry Aep ong- North paste are grilled over a low fire. minced pork. Grilled Grilled marinated chicken. usually eaten together with Kai yang ไกยาง Northeast chicken Som tam (papaya salad). herbs and Aep mu แอ็บหมู North curry paste that is slowly grilled inside a banana leaf wrapper over a charcoal fire. a Grilled yang/kung spicy dipping sauce. . a spicy dipping sauce made with dried chillies and roasted. sticky rice. then pounded. the fatty parts grilled of belly pork. Thai Thai English Image Region Description name script name A Northern Thai "soufflé" of egg. green bird's eye chillies. "covered chin North mok หมก som") the pickled pork is grilled inside a banana leaf before serving. together with the skin. Here it is served with additional sliced bird's eye manao มะนาว lime chillies and raw garlic on a bed of ice-water chilled sliced juice raw phak khana (Chinese broccoli) Mu yang หมูยาง Isan Northeast Originally from the Isan region of Thailand. made with mashed raw garlic and กุงเผา prawns phao green bird's eye chillies. sugar. sugar. wrapped inside banana o ออ leaves [19] แอ็บ Freshwater small fry and brine shrimp are mixed with Aep pla noi ปลา North curry paste and then grilled over a low fire wrapped inside banana leaves นอย Chin som is the northern Thai version of the pickled pork Chin som จิน ๊ สม sausage called naem. kratha ron รอน Kung กุงยาง/ Grilled prawns are normally served with anam chim. fish sauce and lime juice. Sliced grilled pork with a dressing n( am chim) of mashed Pork หมู garlic. fish sauce and lime Mu with juice.

เสือ Weeping Suea rong hai literally means "weeping tiger". Grilled banana leaf cups containing a mixture of ant eggs. fermented pork and sticky rice sausage. Nuea ping เนื้อปิ้ ง Marinated and barbecued beef. After grilling the dish is Pam khai North[20] sprinkled with chopped spring onion and pepper . ป ามไข chicken eggs and some salt. It can be shaped like a Sai krok ไสกรอก sausage as in the image. originally from the Isan region of Thailand. It is grilled Suea rong tiger Northeast marinated beef which is eaten with vegetables andNam hai รองไห beef chim chaeo dipping sauce. bird's eye chillies and raw cabbage.[22] and which is often served with chopped fresh sausage" ginger and chillies at a meal. Sai mu ไสหมู Marinated and barbecued pork intestines ping ปิ้ ง "Chiang A grilled sausage of ground pork mixed with spices and Sai ua ไสอ่ว ั mai North herbs. The ant mot มด eggs make the dish much more creamy. It can also be eaten as a snack. Steamed or blanched dishes . oras round balls. Grilled.[21] It is also Northeast Isan อีสาน often eaten as a snack at festivals and fairs. and served together with sliced ginger.

garlic. can also be incorporated. and ham hocks). ginger andphong phalo (Thai: ผงพะโล. Other ingredients. coconut Ho mok Fish curry Central milk and egg. chilli. Thai Thai English Image Region Description name script name Eaten blanched as a dish withkhao tom kui (plain rice Bai po ใบปอ Jute leaves congee).[24] Similar dishes are mu phalo and kha mu phalo (using only pork.kai phalo (chicken) and pet phalo (duck). the taste is similar to that of spinach orsamphire หอหมก A Thai curry "pâté" or "soufflé" of fish. Meats used in khai phalo tend Khai ไข to be pork (belly or trotter) or chicken wings. steamed in a banana leaf cup and topped pla ปลา pâté with thick coconut cream before serving. Dipping sauces and pastes . nueng fish with Central มะนาว chicken stock and lime juice dressing. such phalo as mushrooms and fried tofu.[23] manao lime juice Stewed dishes Thai Thai English Image Region Description name script name Egg stewed with meat in soy sauce. here served inside a on coconut. five-spice powder). The dish is of พะโล Chinese origin. ออน Pla ปลานึ่ง Steamed Steamed fish which is drenched in a spicy garlic. spices. Ho mok หอหมก A Thai curry "pâté" or "soufflé" of mixed seafood and the maphrao มะพราว soft meat of a young coconut.

it is a standard sauce served Nam นํ้าปลา with every Thai buffet style meal. fried rice or fried noodles. paesa Nam นํ้าจิ้ม Peanut chim A peanut sauce which is normally served withsatay. sweet and spicy dipping sauce made with dried Nam นํ้าจิ้ม chillies. Pleurotus pulmonarius). (palm) phrik กะปิ sugar and. pla and used as a kind of "salt". lit. It is made by mixingfish sauce phrik พริก with some lime juice.[26] khaep แคบหมู mu . pounded dried Nam นํ้าพริก shrimp. palm sugar. Nam นํ้าจิ้ม A spicy dipping sauce eaten with steamed fish wrapped in raw chim Northeast แป ะซะ lettuce or cabbage. pea sized aubergines. choppedbird's eye chillies and often also sliced garlic. lime juice and coarsely ground chim Northeast แจว roasted sticky rice. such as nam chim thot man pla("dipping sauce for deep- fried fish cakes"). fish sauce. Nam นํ้าพริก A northern Thai chilli paste made with chillies. it can also be used as a generic chilli sauce kai ไก sauce for other dishes. Often used as a dipping sauce for grilled chickenkai( chim chilli means "chicken"). สะเตะ sauce sate Colloquially called phrik nam pla. bird's eye chillies. sliced phrik North อีเก aubergine. It Nam นํ้าพริก is often eaten. fresh garlic and salt. "fairy mushroom". A Northern Thai fried chilli paste containinggalangal (kha). it is mediumspicy and very Nam นํ้าจิ้ม Chicken sweet. and fermented shrimp paste. phrik deep-fried pork rinds.Thai Thai English Image Region Description name script name It is a sticky. A very common all-round chilli dipping sauce with the consistency of a thick syrup. as seen here. It forms the base of a few other types ofnam chim. with steamedhet nang fa (Thai phrik North kha ขา script: เห็ดนางฟ า.[25] i ke A pungent chilli dip made withshrimp paste. lime juice. Often served as a dip withmu yang (grilled chaeo pork). garlic. pork rinds. most often eaten as kapi part of the dish calledNam phrik pla thu. optionally. fish sauce. Nam นํ้าพริก North A northern Thai chilli paste of mashed grilled green chillies.

sugar and salt. it is made with dried phrik North chillies. Nam นํ้าพริก A sweet roasted chilli paste. The name is derived from the seaside town ofSi Racha. but also as nam chim Si Racha or nam phrik Si Racha. coriander leaves.khaep mu num (crispy pork rind) and sticky rice. roasted garlic. It's North pla ปลาจี่ normally served with both steamed and raw vegetables and/or chi other leaves.[27] Pu A northern Thai speciality that is eaten as a pungent dipping ong ปูออง or sauce for sticky rice. and also popular as a เผา jam phao spicy "jam" on bread or toast. This version also ruea included khamin khao ("white curcuma") and the slightly sour and bitter leaves of makok (Spondias mombin) A paste of pounded roasted large green chillies. It is commonly known in Thailand assot Sot Si ซอส Sriracha Si Racha (sot is the Thai pronunciation of the English word Racha ศรีราชา sauce "sauce"). it is served together with fresh Central long ลงเรือ vegetables. It is made by collecting the "fat" of rice or North อองปู field crabs (Parathelphusidae) and grilling this inside the crab ong shell. and sticky rice. The name means "chilli paste for in a boat" as it was often Nam eaten while travelling the rivers of Thailand by boat. roasted Nam นํ้าพริก shallots. salted egg and sweet pork. A sweet. roasted phrik นํ้าพริก shallots and roasted garlic. minced pork and tomato. Nam A chilli paste made with grilled fish. often used as an ingredient inTom Chilli phrik yam or when frying meat or seafood. Nam นํ้าพริก Resembling a thick Bolognese sauce. roasted chillies. vinegar . garlic.[28] pu It is a hot sauce made from sun-ripened chilli peppers. phrik นํ้าพริก savoury and spicy chilli dip. eaten with steamed and raw vegetables. lemongrass and shrimp paste. eaten with steamed and raw ong ออง vegetables. lime juice and fish phrik North หนุม sauce. Miscellaneous .

Savoury snacks and starters . Similar to roti canai/roti prata from Malaysia and Singapore. khao phat ("fried rice") or kaphrao mu rat khao ("pork fried with holy basil served with rice"). หมู Mu This dish consist of several types of pork (intestines. lime and thap chilli sauce). The word thitchu in the name of this dish. Khai dao mai suk is a fried egg where the yolk is still Khai Fried runny. and on the rightpla thot krathiam (deep-fried fish ทัพ with deep-fried garlic). Fried egg with a (very) hard yolk. referring to the star- like shape of the egg after it has been fried. khai dao suk (mak). for dao ดาว egg instance. จิ้ม Fish prepared in 3 different ways: on the left of the image is pla Pla ปลา sam rot (deep-fried served with a tangy sweet chilli sauce). see roti kluai khai below in the section "Sweet snacks and thitchu ทิชชู desserts". with a sweet soy andfive-spice powder sauce. Traditionally the egg is fried in large amounts of hot vegetable oil whichproduces a crispy ไข outer texture. this Thai-Chinese dish is most often served Mu op Central อบ sliced. For a sweet Roti version. liver . and ruam รวม other cuts) which have been shortly blanched in boiling water or luak ลวก stock and then served with fried garlic. this โรตี Indian-style fried flatbread is eaten with certain curries. in the sam สาม middle pla nueng manao (steamed fish with a raw garlic. is a loanword from English meaning "tissue". หมู Oven-roasted pork. Thai Thai English Image Region Description name script name Literally translated khai dao means "star egg". spring onions and a spicy chim dipping sauce. the way it is most commonly eaten when served with. is needed when the fried egg is used for making yam khai dao: fried egg salad.

Rice flour is mixed with water phan nga North and let to ferment overnight. either Gryllus bimaculatus or. The Khanom chilli sauce can also be served on the side as a dip. it is a Thai style ขนม crêpe wrapped around a hot dog and sweet chilli sauce. khwan ควัน chicken Curry Deep-fried pastry shells usually containing a chicken meat Karipap กะหรี่ปั๊บ puff and potato curry. Other Tokiao โตเกียว versions of khanom Tokiao use yam or sweet condensed milk as a filling. This particular version was fried to give it a crispy texture. This dish is often eaten as thot ทอด a snack to go with drinks. Khao ขาวพัน North Khao phan are thin. Crispy Khaep Deep fried crispy pork rinds. Acheta domesticus. Kai rom ไกรม Smoked Smoked chicken is often eaten as a snack to go with drinks. Thai Thai English Image Region Description name script name จิ้งหรีด Deep-fried crickets. often eaten withnam phrik mu แคบหมู pork North num and other northern Thai dips rind The Thai version of the Chinese steameddumplings called Khanom siu mai in Cantonese. Khao phan is a speciality from northern Laos which in Thailand is only Khao ขาวพัน found in Uttaradit province. covered with a hood and let to steam for a few minutes. the others have a filling of only minced pork. Originally a dish of the Teochew people called "gu chai gue" (Chinese script: 韭菜馃) in the Teochew language. The colour indicates the filling: the ขนมจีบ Siu mai chip green dumplings contain a mix of minced pork and crab meat. Rolled up it is served with a chilli dip. Rolled khao phan with sesame seeds. Literally translated it means "Tokyo cake". The resulting batter is then muan งามวน spread out thinly over a cloth stretched out over a steamer. these are Khanom ขนม steamed dumplings made from rice powder and a filling of kuichai กุยชาย garlic chives. The dipping sauce for this dish is soy sauce which often is spiced with dried chilli flakes. Here served phak ผัก as a wrap for stir-fried vegetables. steamed rice sheets made from the phan fermented batter of rice flour mixed with water . . as shown Chingrit in the image.

. here with sesame seeds. dried chillies. Mu daet A spicy dipping sauce (very often Sriracha sauce) is almost diao เดียว always provided with this dish. It is commonly sold from street stalls in Thailand. unripe mango served with a sweet. sun-dried beef that has been deep-fried before North khem thot ทอด serving. ลูกชิ้นปิ้ ง ping The ones shown on the image are made with pork and beef. This is normally eaten as a snack on its own. nam pla นํ้าปลา dried shrimp. yang ยาง Sate สะเตะ Satay Marinated beef. the main ingredient for this wrap is pla ปลา deep-fried fish. thot ทอด Nuea เนื้อเค็ม Salted. Miang Dried shrimp and other ingredients wrapped incha phlu เมี่ยงคํา kham (Thai: ชาพลู) leaves. หมูแดด Deep-fried strips of sun dried pork. Miang เมี่ยง Similar to Miang kham. fish sauce. pork. Pla muek ปลาหมึก Grilled cuttlefish. Meatballs made from fish. เนื้อแดด Nuea daet diao เดียว Deep-fried strips of sun dried beef and with crispy friedholy kaphrao กะเพรา basil. beef or chicken are grilled Luk chin on a stick and served with a spicy and tangy dipping sauce. Mamuang มะมวง Tart. chicken or pork grilled on bamboo skewers and usually served withnam chim sate (peanut sauce) and achat (pickled cucumber). salty and spicy dipping sauce made from shallots. and palm sugar (nam pla wan means "sweet wan หวาน fish sauce").

cakes ทอดมัน Fried Thot man Another popular variety of thot man where minced shrimp prawn kung กุง or prawn is used. This dish is most thot ทอด often eaten as a snack to go with drinks. finely chopped yardlong beans (tua fak yao). and khaophot ขาวโพด served with a sweet chilli sauce Deep fried patties of minced fish mixed with red curry paste. For this variety of thot man. crispy. Plum sauce is commonly provided. deep-fried pupae of silkworms.Thot man ทอดมัน Deep-fried cakes made with corn and herbs in a batter . deep-fried pastry purses filled with a mixture Thung Money of minced chicken or pork together with minced prawns. Knife fish (pla krai) Thot man fish is popularly used. and topped with phak chi. and served with sweetplum sauce or Thai sweet chilli sauce[29] Tua mai ตัวไหม Crispy. a sweet & hot pla ปลา cakes similar to chicken chili sauce is provided usually mixed with chopped pieces of cucumber. thong ถุงทอง bag mushroom and water chestnut. Plum sauce is crab pu ปู commonly provided. ทอดมัน Fried Thot man Deep fried patties of minced crab meat. cakes Small. crushed peanuts. Sweet snacks and desserts . and finely ทอดมัน Fried shredded leaves of kaffir lime (makrut).

[30] Small coconut hotcakes with different fillings. No farang Bangkok กุฎีจีน Chinese preservatives. The main ingredients are duck eggs. Khanom ขนมฝรั่ง snack of the sugar and wheat flour. Nowadays. egg ดารา yolks. Dara thong or thong ek krachang (ทองเอกกระจัง) is a golden dough ball made from wheat flour. coconut milk and sugar. together with coconut milk and sugar. and other egg-based sweets such Foi thong ฝอยทอง as sangkhaya. thong ทอง dry-fried watermelon seeds. Chaokuai เฉากวย Grass jelly It is often served with only shaved ice and brown sugar. It is made from a mix of piakpun เปี ยกปูน sticky rice flour and tapioca flour. Khanom eggs. chan jasmine and more). The name translates to "golden threads". sprinkled with sweet fried mo kaeng หมอแกง onions. Khanom ขนม Jasmine scented coconut pudding set in cups of tako fragrant pandan leaf. No butter. ตะโก . Khanom ขนมชั้น Each layer will be differently scented (pandan. topped with a little Dara piece of gold leaf. were introduced to theroyal court of Ayutthaya by Maria Guyomar de Pinhain the 17th century CE. and persimmon. kudi chin church" gourds dipped in syrup. "Foreigner's Small muffins. A multi-colored pudding of layers of stickyrice flour and tapioca flour mixed with coconut milk and sugar. palm sugar and flour. which is the name of another Thai traditional sweet. ขนม A sweet baked pudding containing coconut milk. it is a sweet snack or dessert of strings ofegg yolk shortly boiled in sugar syrup. The little cakes are topped with raisins. This. khrok ขนมครก Two halves are eventually stuck to one another to form the finished mini-pancake. It is similar to the Indonesian. Malaysian and Singaporeankueh lapis. and decorated with sugar-coated. Thai Thai English Image Region Description name script name Grass jelly is made from a herb from the mint family . milk or yeast. Khanom ขนม Taro root mixed with flour into balls and served in bua loi บัวลอย coconut milk. it is often wrongly referred to ascha mongkut (จามงกุฎ). The unique smoky flavor and the deep black color Khanom ขนม comes from coconut ash. These Khanom are made on a special cast-iron pan with indentations.

Khanom ขนม Traditional sweets made with coconut milk. thuai talai ตะไล These sweets are made by boiling balls of dough made Khanom from glutinous rice powder. rice. tako ตะโก sugar and boiled taro pieces in a banana leaf cone. สังขยา Khao tom ขาวตม The dish is made by wrapping sweet banana and mat sai มัดไส sticky rice inside a banana leaf and then steaming it. Khanom These are desserts made with anagar gelatine. The ขนมวุน wun colours represent different flavours. กลวย กลวย Kluai thot Deep-fried bananas in a light batter ทอด กระยา Wafers or chunks of rice candy with beans and Kraya sat sesame. phueak เผือก Khanom Palm flavoured mini cake with shredded coconut on ขนมตาล tan top. and then covering them with more grated coconut. Often prepared as an offering to the สารท monks[31] Lot chong Pandan-flavoured rice flour noodles in sweetened . kluai The banana takes on a pink colour after steaming. grated ขนมตม tom coconut. Khanom ขนมถวย Steamed sweet coconut jelly and cream. mamuang เหนียว sticky rice served with slices of ripe mango. flour . ขาว Khao niao Mango with Sticky rice cooked in sweetened thick coconut milk. sugar and flavourings. coconut cream. มะมวง ขาว Khao niao Sticky rice served with an egg and coconut custard sangkhaya เหนียว (coconut jam).

Thong yip is. made from egg yolks.nam kathi ลอดชอง coconut milk. Ruam mit รวมมิตร lotus root. สาคู Tapioca pearls and black beans (one of the vigna Sakhu cultivars) with sweetened coconut milk and the flesh thua dam ถั่วดํา of a young coconut. such as sweetened chestnuts. It is a dumpling which consists of a flour ball Pork Filling with a pork filling. andlot chong. นํ้ากะทิ Mamuang มะมวง Pickled Pickled green mango is often eaten as a (semi-)sweet dong ดอง mango snack. tapioca. Roti sai โรตี An extremely sweet kind of candy floss/cotton candy mai สายไหม which is wrapped inside small. Sakhu sai mu is a kind of snack which is สาคูไส Tapioca Sakhu sai very famous in Thailand and found at street stalls and Balls with mu หมู markets. similar to the Indonesiancendol. Most people in Thailand eat it with khao kriap pak mo.thong yip are shaped like flowers. The Thong yip ทองหยิบ difference is that instead of being thread-like. thin pancakes. That khai ทารตไข Egg tart The Thai version of the Portuguesepastel de nata. สังขยา Steamed pumpkin with an egg-and-coconutcustard Sangkhaya Stuffed filling. Drinks . โรตี Sliced banana and a beaten egg are fried inside a thin Roti kluai sheet of dough. A chilled sweet snack/dessert with a mix of ingredients. similar to the coconut jam from Malaysia. in sweetened coconut milk. jackfruit. then cut and served with sweetened khai กลวยไข condensed milk and/or sugar. fak thong ฟั กทอง pumpkin Indonesia and the Philippines. like foi thong. In Thailand tapioca balls with pork filling are call sakhu sai mu.

similar in taste to thekopi that is served at boran โบราณ kopi tiam (traditional coffee shops) of Malaysia and Singapore. bok . Mint may also be added. it is distilled fromsugarcane and rice.Thai Thai English Image Region Description name script name Cha ชาดํา Black iced It is made from strongly brewed black tea ("red tea" in East dam เย็น tea Asia). star anise. it is often a Rice vodka khao ขาว home-made moonshine. yen It is made from strongly brewed black tea ("red tea" in East Cha ชา Lime Asia). The tea is sweetened with sugar and served with ice. It is made from strongly brewed black tea ("red tea" in East Cha ชารอน Thai hot tea Asia). Krating กระทิง Thai red bull An energy drink and the origin of Red Bull. It is usually made withrobusta coffee beans. Daeng แดง Lao เหลา A distilled alcohol made fromglutinous rice. Additional ingredients may include orange blossom Cha ชาเย็น Thai iced tea water. It is a strong coffee that is served with sweetened Kafae กาแฟ condensed milk. Lao เหลา Mekhong Mae Closer to a rum. The tea is sweetened with sugar and condensed milk and served chilled. crushed tamarind seed and sometimes yen other spices. แมโขง whiskey Khong Nam นํ้าใบ A refreshing drink made from the leaves of the Asiatic bai bua บัวบก Pennywort (Centella asiatica). The tea is sweetened with sugar flavored with sugar manao มะนาว flavored tea and lime and served hot or with ice. by steeping the grounds inside a brewing "sock". Concentrated Nam นํ้า artificial Normally poured on grated ice wan หวาน fruit-flavored syrup It is made from strongly brewed black tea ("red tea" in East Asia). Kafae boran literally translates to "ancient/traditional coffee". The tea is sweetened with sugar and condensed milk ron and served hot.

th.Northern Thai Information Thai Information Center. Iced black A sweet Thai black ice coffee.cmu.cmu. phan is Thai punch phan ช derived from the English word "punch": a beverage based on fruit and often containing 6. SheSimmers. anchan อัญชัน drink Nam นํ้า A refreshing drink made from lime juice flavored with Lime drink manao มะนาว sugar and a pinch of salt served with ice.Lanna Food .Lanna Food cmu.php?id_food=35). Chiang Mai University Library" (http://library. Leftovers made over | Bangkok Post: food ( and "liang" means cold. this drink is Nam นํ้าพัน popular with It can be served takhrai ตะไคร tea either hot or with ice. Nam นํ้า Lemongrass A refreshing drink made from lemongrass.Northern Thai Information Center. cmu. cmu.cmu. som โสม Thai rice Satho สาโท A traditional rice wine from the Isan region. "Chin hum .php?id_food=116).th. Chiang Mai University Library" ( "Pa Thong Ko: Thai-Style Chinese Crullers (ปาทองโก)" ( 2.Northern Thai Information Center. Leela. The name is of Teochew Oliang โอเลี้ยง coffee origin where "o" means black. Chiang Mai University Library" (http://libr ary.Lanna Food .Northern Thai Information Center. 4.Lanna Food .php?id_food=46). 8. "Kaeng phak cha-om .c om/food/features/223686/leftovers-made-over) Resembling a slush puppie laced with alcohol. Chiang Mai University Library" (http://library.Northern Thai Information Center. wine See also Thai cuisine List of Thai ingredients List of Thai restaurants Phuket cuisine References 1.Lanna Food . Chiang Mai University Library" (http://library.cmu. "Kaeng fak khio . Chiang Mai University Library" (htt p:// Saeng แสง Sang Som A Thai rum which has been distilled since 1977.php?id_food=43). "Kaeng phakwan pa . 9.Lanna Food .cmu.cmu.php?id_food=178) means liquid or g-ko-thai-style-chinese-crullers-%E0%B8%9B%E0%B8%B2%E0%B8%97%E0%B9%88%E0%B8%A cmu. "Khao kanchin . Chiang Mai University Library" (htt p:// .Nam นํ้าดอก Clitoria A refreshing drink made fromClitoria ternatea flower dok ternatea flavored with sugar served with ice.Lanna Food . "Kaeng phak chiangda .Northern Thai Information Center. "Kaeng khanun (green jackfruit curry) .php?id_food=33). cmu.

Chiang Mai University Library" (http://li brary. Voice of Retrieved 7 August 29.php?id_food=123).th/ntic/en_lannafood/detail_lanna food. "Kaeng yuak(banana tree trunk) .ac.Northern Thai Information 24. EzyThaiCooking. "Yam chin kai .vice. Chiang Mai University Library" (http://librar m/content/sweet-bangkok-snack-offers-piece-of-history/2903719. cmu. Chiang Mai University Library" (http://lib rary. northern-thailands-raw-food-movement-involves-blood-and-guts/). 11.Lanna Food .th/ntic/en_lannafood/detail_lannafood. Lanna food: khai pam recipe (http://library. Lanna food: sai ua recipe (http://library. retrieved 31 March 2010 30. [1] (https://archive.php?id_food=83).Northern Thai Information SheSimmers.Lanna Food . 25. Chiang Mai University Library" (http://library. 28. "Aep mu .html). "Pu-ong .th. https://thaifoodmaster.Northern Thai Information listing/thai-merit-making-long-boat-racing-festival/21438/) Further reading Bhumichitr. Chiang Mai University Library" (http://librar y. 26. "Northern Thailand’s Raw Food Movement Involves Blood and Guts" ( "Thai Fermented Sausages from the Northeast (Sai Krok Isan ไสกรอกอีสาน)" (http://www.Lanna Food ." ( Thai Information Center. "Namphrik i-ke .html).th/ntic/en_lannafood/detail_lannafood. com/2011/04/northeastern-thai-sour-sausage-sai-krok.php?id_food=51). Thai Money Bag (http://www.cmu.ezythaicooking. The Essential Thai Cookbook. 18. Chiang Mai University Library" ( "Namphrik khaepmu .htm). cmu.php?id_food=167).th. Chiang Mai University Library" (http://library.Lanna Food .php?id_food=106). "This website is currently unavailable. 15. "Sweet Bangkok Snack Offers Piece of History" (http://www. 27. Chiang Mai University Library" (htt p:// Chiang Mai University Library" (http:// library.thaifoodmaster. 19. "Namphrik pla .cmu. Chiang Mai s=%E0%B9%81%E0%B8%81%E0%B8%87%E0%B8%A3%E0%B8%B1%E0%B8%8D%E0%B8%88%E0% "Khua nomai .ac.cmu. Chiang Mai University.Northern Thai Information Center.php?id_food=150).ac. "[Thaifoodmaster] Tutorial – How to Make Fermented Thai Pork Sausage (แหนมหมู .Lanna Food . Chiang Mai University Library" (http://library. cmu.Lanna Food .Northern Thai Information Center. 192 Thaifoodmaster. cmu.shesimmers. Potter Inc. cmu.php?id_food=107).ac. 17. New York: Clarkson N. 22. cmu.php?id_food=56).ac.cmu. naem moo)" (htt p:// -lime-dressing/).Lanna Food .th.cmu. Thai Information Center. 31. "Aep ong-o (pig brains) .th/ntic/en_lannafood/detail_lannafood.Northern Thai Information Steve (2015-08-06). cmu.php?id_food=120) 21.Northern Thai Information Center.Lanna Food .Northern Thai Information Center. "Kaeng yot maphrao-on (coconut heart) .ac.Lanna Food .com/free_recipes/thai-money-bag.Northern Thai Information Center.php?id_food=138).ac. "Yam sanat . Thai Merit Making & Long Boat Racing Festival (http://www.Lanna Food . Chiang Mai University Library" (htt p://library. 1994 External links List of Thai dishes at DMOZ Vatcharin.Lanna Food .ac.cmu.php?id_food=188) 23. MUNCHIES: Food by VICE.

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