THAILAND CUISINE NORTH NORTHEAST

CENTRAL SOUTH

NORTH
KOW SOY
This dish combines with wheat and egg noodles, and
rich, fragrant curry broth. Supplement your noodles MIANG KHAM
with chunks of pickled vegetables and slices of shallot
and season the dish with a squeeze of lime and ground
chilies fried in oil. NORTHEAST Each wrap is filled with an array of Thai
flavors – hot, sour, salty, sweet all take a
turn. Ginger and chilies bring the heat,
KA-NOM JEEN NAM NGEE-O lime adds tartness, fried shrimp gives
each bite a burst of salinity, and coconut
A Northern Thailand is this dish of fresh rice noodles served and peanuts contribute sweet nuttiness.
with a pork and tomato-based broth.

TOM SAEP
A clear soup with lots of dark herbs and chunks of meaty
bones. It’s served in the ubiquitous “hot pot” bowl made of
clay or stainless steel with a mini food burner underneath.
CENTRAL

PAD THAI
Thailand's national dish, a flavorful stir-fry
(pad in Thai) dish consisting of rice noodles,
tofu, dried shrimp, bean sprouts, and eggs. GAENG DAENG

The Gaeng Daeng (red curry) is made similar to the

green curry. Made with adding protein of your
choice (chicken, pork, duck, fish), creamy, coconut
milk and some finely sliced kaffir lime leaves.

KHAO MOK GAI

SOUTH Khao Mok Gai is a turmeric-infused yellow rice

served alongside chicken. Garnished with fried
shallots and cucumber and served with a sweet
chilli sauce.
KHAO YAM NAM BUDU
Khao Yam is a tossed-salad dish consisting of rice,
herbs, vegetables, fish entrails and a fermented
fish sauce called “budu”, which has a distinctive,
salty-fishy taste with just a pinch of sweetness.

EVERY BITE IS A HEAT