Contents

Introduction
Nutrition of common Thai ingredients
Other benefits of Thai food
History and Origins
Regional Differences
Thai Food Map
How are Thai Dishes Classified?
What is Thai Food Etiquette?
Thai-Chinese Cuisine
Thai-Muslim Cuisine
Glossary of Thai Food
What is a traditional Thai breakfast?
Best Places to eat Thai food
Best Thai Food for Kids
Recipes of Thai Food
Conclusion
Introduction

Thai food is commonly enjoyed in the United States, but you may wonder
whether this cuisine is healthy.
The traditional diet of Thailand features colorful vegetables, seafood, and
meats that are served with rice or noodles and seasoned with herbs and spices
like turmeric, galangal, Thai basil, and lemongrass.
Food served at Western Thai restaurants shares many aspects of authentic
Thai cuisine, although it has some notable differences. Thai menus in
America may have larger portions, more fried foods, and recipes that are
higher in salt and sugar.
Nutrition of common Thai ingredients

Thai food is known for its emphasis on herbs and spices, many of which have
been studied for their benefits.
Other common ingredients in Thai dishes, such as tofu, seafood, and bean
sprouts, also boast impressive nutritional profiles.
Here are some of the most widely used Thai ingredients and information
about their nutrition and possible health benefits.

Galangal (Thai ginger). Similar in appearance and flavor to ginger and

turmeric roots, galangal is often used in sauces, curry pastes, and dishes like
tom yum soup. Test-tube studies show that this root contains compounds that
may kill cancer cells. Human studies also suggest that galangal may help
fight inflammation and relieve pain. Thai holy basil. This herb tastes like
other basil varieties but with a licorice-like undertone. It’s used in curries,
fried rice, and stir-fries. Research shows that holy basil oils and extracts may
aid stress management, protect against high blood sugar in those with
diabetes, and exert other therapeutic effects
Turmeric. Turmeric gives curries their color and may provide health benefits
related to its main active compound curcumin. Specifically, curcumin may
have powerful anti-inflammatory effects and enhance brain function and
brain cell creation. Other compounds in turmeric show potential to protect
against diabetes and heart disease, but more human studies are needed
Lemongrass. Lemongrass adds a fresh, citrus flavor to Thai soups and may
boost your health at the same time. Rodent studies suggest that lemongrass
essential oil may help protect against stomach ulcers and decrease high blood
cholesterol levels, a risk factor for heart disease (9Trusted Source, 10).
Coconut milk. Coconut milk can be found in Thai curries and soups. While
the health effects of coconut are widely debated due to its high level of
saturated fat, coconut milk may have benefits. A study in 60 healthy Asian
adults found that consuming porridge made with coconut milk 5 days a week
over 8 weeks significantly lowered LDL (bad) cholesterol and increased HDL
(good) cholesterol, compared to their baseline. Yet, these effects might not
apply to Western cultures.
Bean sprouts. Mung bean sprouts are used in soups, stir-fries, and pad Thais.
They’re rich in several vitamins and minerals, providing over 30% of the
Daily Value (DV) for vitamin K and 15% of the DV for vitamin C in 1 cup
(104 grams). Vitamin K is a vital nutrient for proper blood clotting, while
vitamin C is necessary for collagen production, a healthy immune system,
and healthy skin
Chili peppers (Thai chilies). Fresh and dried chilies are added to many Thai
dishes for heat and flavor. Chili peppers contain a variety of plant compounds
that may have health benefits, including capsaicin, which gives them their
spice, as well as the pigment capsanthin, which is responsible for the color of
red peppers. Some studies suggest that consuming spicy foods with capsaicin
promotes fat-burning and decreases appetite, but research is mixed.
Papaya. Green papaya salad is a popular Thai dish. Papaya is rich in
antioxidants, such as lycopene, that can fight reactive cell-damaging
molecules called free radicals. Lycopene may exert anticancer effects and
protect skin from aging and damage
Tofu. Tofu, which often appears in pad Thai and other dishes, contains
compounds called isoflavones, which act similarly to the hormone estrogen in
the body. Isoflavones may improve blood sugar control and reduce the risk of
diabetes. A large study in over 40,000 Chinese adults found that eating
unsweetened soy foods at least once a month over 5 years was associated
with a decrease in type 2 diabetes risk.
Seafood. Many Thai dishes feature shrimp, prawns, white fish, and other
shellfish. Seafood is an excellent source of lean protein and provides
vitamins, minerals, and healthy omega-3 fats. Research has linked regular
consumption of seafood to a lower risk of heart disease and type 2 diabetes.
Other benefits of Thai food

Several of the most common Thai ingredients are nutritious on their own, but
there are other healthy aspects of Thai food in general.
For one, Thai meals often feature a good balance of macronutrients —
protein, fats, and carbs.
Curries, stir-fries, and soups are made with a variety of vegetables, include a
protein source like tofu, lean meat, or seafood, and contain coconut milk,
peanut sauces, or other fat.
The most commonly used veggies in Thai meals are non-starchy, such as
peppers, tomato, cabbage, broccoli, carrots, and onions. These veggies are
loaded with fiber, vitamins, minerals, and a variety of compounds that
contribute to good digestion and overall health.
Eating meals that largely comprise non-starchy veggies and also contain
protein and fat can help you maintain stable blood sugar levels throughout the
day. This, in turn, leads to sustained energy and may aid weight loss
Since the explosion in tourism to Thailand in the 1980’s Thai food has
established a foothold as one of the world’s leading schools of the culinary
arts. It is one of the 5 most popular food types globally, the others being
Indian, Chinese, French, and Italian. When you visit Thailand, although it is
possible to enjoy western food, why bother? You are in the home of one of
the world’s great cooking schools, so sit back and enjoy.
History and Origins

thai dish spicyThai food originated with the people who emigrated from the
southern Chinese provinces into modern day Thailand many centuries ago.
Historically there were many Szechwan influences in Thai cuisine, although
over the centuries many other influences have affected Thai food. In a more
distant past, Buddhist monk brought an Indian touch, and southern Muslim
states influenced the cooking in the south of Thailand. Much later, Thai food
was influenced by European cuisine after contact with Portuguese
missionaries and Dutch traders. During these times there were even some
influences from the Japanese. Today Thai food is its own, with a special
unique blend of the 5 tastes: sweet, sour, bitter, salty, and spicy.
Regional Differences

Thailand is a big country with a diverse geography, and over the years this
has led to the development of regional differences in its style of cuisines.
Currently there are 4 distinct styles of cooking in Thailand.

Northern
The cooking in northern Thailand is generally milder than in the rest of the
country, sticky rice is preferred, traditionally it is kneaded into small balls
with the fingers. There is a strong influence from neighbouring Burma with
popular dishes like Kaeng Hang Le, a pork curry flavored with ginger,
turmeric, and tamarind.

North-eastern
The food in the north east is influenced by Laos; as a general rule the food is
highly spiced, and sticky glutinous rice is the preferred staple for north-
eastern dishes. Although there are plenty of meat dishes, historically meat
was scarce in the villages, and the main source of protein were shrimp and
freshwater fish. These were often fermented to increase their shelf life.

Central
The central region offers cuisine that is midway between the north and south,
although fragrant Jasmine rice is preferred to the sticky variety. What makes
the central region cuisine special is that it is home to royal cuisine. This type
of cooking which originated in the royal palace involves much more
elaborate meals, put together with complex techniques. It is more of an art
form than just regular cooking.
Southern
Southern Thai cooking is the most popular outside of Thailand since that is
the main tourist region of the country. In southern cuisine there is much more
use of coconut milk in many dishes. Coconut replaces Ghee for frying and
there is a heavy use of seafood in the dishes. Appetizers in the south use a lot
of cashews from local plantations, and coconut flesh as a standard condiment.
Thai Food Map

Thai Curries
Thai curries are identified by their color. There are four main colors: green,
red, yellow, and orange. Counter-intuitively, the hottest of them is the green
curry followed by the red, the yellow which is the Thai version of an Indian
curry, and the mildest is the simple orange curry. In addition to the basic
color curries, there are two other curries that ae immensely popular: Panang
and Massaman. They originate in the south of Thailand, with Malay and even
Persian influences. They have a much thicker sauce than traditional Thai
curries.

Thai food in Khao Lak

pineapple fried riceYou are spoiled for choice when it comes to food in Khao
Lak, with over 200 restaurants and chefs from all over the world, you can
find food of a great variety of food choices. However, what makes the Thai
food truly excellent in the area is the sheer freshness of the ingredients.
Unlike some of the international cuisine on offer the Thai food ingredients do
not travel far. Seafood comes from the sea and the vegetables and meat from
many of the farms and local plantations nearby. This freshness gives Thai
food in Khao Lak its own unique flavor and richness.

I heard Thai food used to be hotter and spicier?

Funnily enough yes, historically the Thai people were very good at “Siam
sing” foreign culinary influences. In fact, chili didn’t exist in Thai cuisine
until the 16 hundreds, when they were brought over by Portuguese
missionaries, who had acquired a taste for them during their forays in South
America. As a result, the Thais used more and more heavy spices and the
food became hotter and hotter. In more recent times there has been a shift in
Thai cooking style with less and less use of heavy spice mixes, and the
increase in use of fresh herbs such as lemon grass in most dishes. So yes,
over the years Thai food has got less spicy and more herb flavored.

How do Thai Curries differ from other south Asian curries?

Generally, since Thai cuisine uses a lot of coconut milk, Thai curries are
much more liquid than those of India for example. Furthermore, with a
tradition of mixing ingredients Thai curries use a lot of vegetables, even in
meat dishes, so unlike other south Asian curries where the meat curry is
separate to the vegetable dishes, in Thailand the meat curry will also contain
a good amount of vegetables. The final difference in Thai curries is how
spices are used; most Thai cuisine uses spices in a paste form. This use of
paste reduces cooking times in comparison to Indian curries – since the
spices are precooked. It also offers a more enhanced flavor since the spices
have had a time to marinate and mature together.
How are Thai Dishes Classified?

Thai food is generally classified into 4 types; rice dishes which vary from
region to region, with the north and north-eastern regions preferring the
sticky variety of rice and central Thailand preferring the more fragrant
variety. Then comes side dishes, this is quite a big grouping since it includes
curries, soups, stir fry’s, salads, dips, and accompanying dishes known as
“naem”. Desserts are the third category in Thai foods, they are usually made
of rice flour, sugar, and coconut. Although sweet potato, taro, and water
chestnut are added to some desserts. Finally comes plate meals, these will
have a mix of a meat, vegetables and fried noodles or Thai fried rice.
What is Thai Food Etiquette?

Thailand, like many countries, has its own cultural nuances when it comes to
food. If you have dinner with a Thai family, there are few things to do that
will show your appreciation of Thai culture. Firstly, you should start your
meal with a spoonful of plain rice on its own, this emphasizes the importance
of rice in Thai culture. Secondly you should only take a few spoonful’s at a
time from the serving dishes and make sure to leave some food in the dishes
and on your plate. This emphasizes the generosity of your host. Unless you
are offered them, do not ask for chop sticks use a spoon and fork for white
rice. In the north use your right hand for sticky white rice!

Habits & Customs

Like most of Thai culture, eating conventions appear relaxed and informal
but are orchestrated by many implied rules.
Whether at home or in a restaurant, Thai meals are always served ‘family
style’ – that is, from common serving platters, with the plates appearing in
whatever order the kitchen can prepare them. When serving yourself from a
common platter, put no more than one spoonful onto your plate at a time.
Heaping your plate with all ‘your’ portions at once will look greedy to Thais
unfamiliar with Western conventions. Another important factor in a Thai
meal is achieving a balance of flavours and textures. Traditionally the party
orders a curry, a steamed or fried fish, a stir-fried vegetable dish and a soup,
taking great care to balance cool and hot, sour and sweet, salty and plain.
Originally Thai food was eaten with the fingers, and it still is in certain
regions of the kingdom. In the early 20th century Thais began setting their
tables with fork and spoon to affect a ‘royal’ setting, and it wasn’t long
before fork-and-spoon dining became the norm in Bangkok and later spread
throughout the kingdom. To use these tools the Thai way, use a serving
spoon, or alternatively your own, to take a single mouthful of food from a
central dish and ladle it over a portion of your rice. The fork is then used to
push the now-food-soaked portion of rice back onto the spoon before entering
the mouth.
If you’re not offered chopsticks, don’t ask for them. Chopsticks are reserved
for eating Chinese-style food from bowls, or for eating in all-Chinese
restaurants. In either case you will be supplied with chopsticks without
having to ask. Unlike their counterparts in many Western countries,
restaurateurs in Thailand won’t assume you don’t know how to use them.

Regional Variations
Despite having evolved in a relatively small area, Thai cuisine is anything but
a single entity and takes a slightly different form every time it crosses a
provincial border.

Southern Thai Cuisine

Don’t say we didn’t warn you: southern Thai cooking is undoubtedly the
spiciest regional cooking style in a land of spicy regional cuisines. The food
of Thailand’s southern provinces also tends to be very salty, and seafood, not
surprisingly, plays an important role. Fresh fish is grilled, added to soups,
dried, or pickled and fermented for sauces and condiments. Two of the
principal crops in the south are coconuts and cashews, both of which find
their way into a variety of dishes. Nearly every meal is accompanied by a
platter of fresh herbs and vegetables, and a spicy ‘dip’ of shrimp paste,
chillies, garlic and lime.
Dishes you are likely to come across in southern Thailand include the
following:

Gaang đai þlah An intensely spicy and salty curry that includes đai
þlah (salted fish kidney); much tastier than it sounds.
Gaang sôm Known as gaang lĕu·ang (yellow curry) in central
Thailand, this sour/spicy soup gets its hue from the liberal use of
turmeric, a root commonly used in southern Thai cooking.
Gài tôrt hàht yài The famous deep-fried chicken from the town of
Hat Yai gets its rich flavour from a marinade containing dried
spices.
Kà·nŏm jeen nám yah This dish of thin rice noodles served with a
fiery curry-like sauce is always accompanied by a tray of fresh
vegetables and herbs.
Kôo·a glîng Minced meat fried with a fiery curry paste is a southern
staple.
Pàt sà·đor This popular stir-fry of ‘stink beans’ with shrimp, garlic,
chillies and shrimp paste is both pungent and spicy.

Central Thai Cuisine

The people of central Thailand are fond of sweet/savoury flavours, and many
dishes include freshwater fish, pork, coconut milk and palm sugar – common
ingredients in the central Thai plains. Because of the region’s proximity to
the Gulf of Thailand, central Thai eateries, particularly those in Bangkok,
also serve a wide variety of seafood. Chinese labourers and vendors
introduced a huge variety of noodle and wok-fried dishes to central Thailand
as many as 200 years ago.
Must-eat central Thai and Bangkok dishes include the following:
Pàt tai Thin rice noodles stir-fried with dried and/or fresh shrimp,
bean sprouts, tofu, egg and seasonings, traditionally served with
lime halves and a few stalks of Chinese chives and a sliced banana
flower. Thip Samai, in Banglamphu, is probably Bangkok’s most
 lauded destination for the dish.
Yam þlah dùk foo Fried shredded catfish, chilli and peanuts served
with a sweet/tart mango dressing. Try it at Kimleng, in Bangkok’s
Banglamphu district.
Ðôm yam Lemon grass, kaffir lime leaf and lime juice give this
soup its characteristic tang; fresh chillies or an oily chilli paste
provide it with its legendary sting. Available just about everywhere,
but it’s hard to beat the version at Krua Apsorn.
Yen đah foh Combining a slightly sweet crimson-coloured broth
with a variety of meatballs, cubes of blood and crispy greens, yen
đah foh is probably both the most intimidating and popular noodle
dish in Bangkok. Available at Soi 10 Food Centres and many street
stalls.
Gaang sôm Central Thailand’s famous ‘sour soup’ often includes
freshwater fish, vegetables and/or herbs, and a thick, tart broth.
Available at Poj Spa Kar.
Gŏo•ay đĕe•o reua Known as boat noodles because they were
previously served from small boats along the canals of central
Thailand, these intense pork- or beef-based bowls are among the
most full-flavoured of Thai noodle dishes. Try a bowl at Bharani.

Royal Thai Cuisine

A significant influence on the city’s kitchens has come from the Bangkok-
based royal court, which has been producing sophisticated and refined takes
on central Thai dishes for nearly 300 years. Although originally only
available within the palace walls, these so-called ‘royal’ Thai dishes are now
available across the city.

Máh hór With origins in the palace, this is a Thai appetiser that
combines chunks of mandarin orange or pineapple and a
sweet/savoury/peppery topping that includes pork, chicken, peanuts,
sugar, peppercorns and coriander root. It's available as part of the set
meal at nahm.
þlah hâang Dried fish combined with sugar and crispy deep-fried
shallots, served on top of slices of watermelon.
Kà·nŏm bêuang The old-school version of these taco-like snacks
comes in two varieties: sweet and savoury.
Mèe gròrp Crispy noodles made the traditional way, with a sweet
and sour dressing (a former palace recipe), are a dying breed. Chote
Chitr in Banglamphu serves an excellent version of the dish.
Thai-Chinese Cuisine

Immigrants from southern China have been influencing Thai cuisine for
centuries, and it was most likely Chinese labourers and vendors who
introduced the wok and several varieties of noodle dishes to Thailand. They
also influenced Bangkok's cuisine in other ways: beef is not widely eaten in
Bangkok due to a Chinese-Buddhist teaching that forbids eating ‘large’
animals.
Thai-Chinese dishes you’re likely to run across in Bangkok's Chinatown (and
elsewhere) include the following:
Kôw kăh mŏo Braised pork leg served over rice, often with a side of
greens and a hard-boiled egg, is the epitome of the Thai-Chinese
one-dish meal. It's available at the Soi 10 Food Centres and other
street markets.
Kôw man gài Chicken rice, originally from the Chinese island of
Hainan, is now found in just about every corner of Bangkok. We
particularly like the version served at Boon Tong Kiat Singapore
Chicken Rice.
Bà·mèe Chinese-style wheat-and-egg noodles typically served with
slices of barbecued pork, a handful of greens and/or wontons.
Mangkorn Khăo, a street stall in Chinatown, does one of Bangkok’s
better bowls.
Săh·lah þow Chinese-style steamed buns, served with sweet or
savoury fillings, are a favourite snack in Bangkok.
Gŏo·ay đĕe·o kôoa gài Wide rice noodles fried with little more than
egg, chicken, salted squid and garlic oil is a popular Thai-Chinese
dish.
Or sòo·an Another Bangkok Chinatown staple, this dish combines a
sticky, eggy batter topped with oysters. Nai Mong Hoi Thod does
what is arguably Bangkok’s best take on this dish.
Gŏoay jáp This dish consists of an intensely peppery broth and pork
offal.
Thai-Muslim Cuisine

When Muslims first visited Thailand during the late 14th century, they
brought with them a meat- and dried-spice-based cuisine from their
homelands in India and the Middle East. Nearly 700 years later, the impact of
this culinary commerce can still be felt in Bangkok.
While some Muslim dishes such as roh·đee, a fried bread similar to the
Indian paratha, have changed little, if at all, others such as gaang mát·sà·màn
are a unique blend of Thai and Indian–Middle Eastern cooking styles and
ingredients.
Common Thai-Muslim dishes include the following:
Kôw mòk Biryani, a dish found across the Muslim world, also has a
foothold in Bangkok. Here the dish is typically made with chicken
and is served with a sweet-and-sour dipping sauce and a bowl of
chicken broth.
Sà·đé (satay) These grilled skewers of meat probably came to
Thailand via Malaysia. The savoury peanut-based dipping sauce is
often mistakenly associated with Thai cooking.
Má·đà·bà Known as murtabak in Malaysia and Indonesia, these are
roh·đee that have been stuffed with a savoury or sometimes sweet
filling and fried until crispy. It's available at Karim Roti-Mataba in
Bangkok.
Súp hăhng woo·a Oxtail soup, possibly another Malay contribution,
is even richer and often more sour than the ‘Buddhist’ Thai đôm
yam. Try the dish at Muslim Restaurant in Bangkok.
Sà·làt kàak Literally ‘Muslim salad’ (kàak is a somewhat derogatory
word used to describe people or things of Indian and/or Muslim
origin), this dish combines iceberg lettuce, chunks of firm tofu,
cucumber, hard-boiled egg and tomato, all topped with a sweet
peanut sauce.
Gaang mát·sà·màn ‘Muslim curry’ is a rich coconut-milk-based
dish, which, unlike most Thai curries, gets much of its flavour from
 dried spices. As with many Thai-Muslim dishes, there is an
emphasis on the sweet. A non-halal version is often served at
upmarket restaurants such as nahm in Bangkok.
Roh·đee This crispy fried pancake, drizzled with condensed milk
and sugar, is the perfect street dessert.

Staples & Specialities

Curries & Soups

In Thai, gaang (it sounds somewhat similar to the English ‘gang’) is often
translated as ‘curry’, but it actually describes any dish with a lot of liquid and
can thus refer to soups (such as gaang jèut) as well as the classic chilli-paste-
based curries for which Thai cuisine is famous. The preparation of the latter
begins with a krêu·ang gaang, created by mashing, pounding and grinding an
array of fresh ingredients with a stone mortar and pestle to form an aromatic,
extremely pungent-tasting and rather thick paste. Typical ingredients in a
krêu·ang gaang include chilli, galangal, lemongrass, kaffir lime zest, shallots,
garlic, shrimp paste and salt.
Another food celebrity that falls into the soupy category is đôm yam, the
famous Thai spicy-and-sour soup. Fuelling the fire beneath đôm yam’s often
velvety surface are fresh prík kêe nŏo (tiny chillies) or, alternatively, half a
teaspoonful of nám prík pŏw (roasted chilli paste). Lemongrass, kaffir lime
leaf and lime juice give đôm yam its characteristic tang.

Salads
Standing right alongside curries in terms of Thai-ness is the ubiquitous yam,
a hot and tangy ‘salad’ typically based around seafood, meat or vegetables.
Lime juice provides the tang, while the abundant use of chilli generates the
heat. Most yam are served at room temperature, or just slightly warmed by
any cooked ingredients. The dish functions equally well as part of a meal or
on its own as gàp glâam, snack food to accompany a night of boozing.

Fruits
Being a tropical country, Thailand excels in the fruit department.
Má·môo·ang (mangoes) alone come in a dozen varieties that are eaten at
different stages of ripeness. Other common fruit include sàp·þà·rót
(pineapple), má·lá·gor (papaya) and đaang moh (watermelon), all of which
are sold from ubiquitous vendor carts and accompanied by a dipping mix of
salt, sugar and ground chilli. A highlight of visiting Thailand is sampling the
huge variety of indigenous fruits of which you've probably never heard.
Many are available year-round nowadays, but April and May is peak season
for several of the most beloved varieties, including durian, mangoes and
mangosteen.
Here is a list of other lesser-known tropical fruits:
Custard apple Known in Thai as nóy nàh, the knobbly green skin of
this fruit conceals hard black seeds and sweet, gloopy flesh with a
granular texture.
Durian Known in Thai as tú·ree·an, the king of fruit is also
Thailand's most infamous, due to its intense flavour and odour,
which can suggest everything from custard to onions.
Guava A native of South America, fa·ràng – the same as the word
for Westerner – is a green, apple-like ball containing pink or white
flesh that's sweet and crispy.
Jackfruit The gigantic green pod of kà·nŭn – it's considered the
world's largest fruit – conceals dozens of waxy yellow sections that
taste like a blend of pineapple and bananas (it reminds us of Juicy
Fruit chewing gum).
Langsat Strip away the yellowish peel of this fruit, known in Thai as
long·gong, to find a segmented, perfumed pearlescent flesh with a
lychee-like flavour.
Longan Lam yai takes the form of a tiny hard ball; it's like a mini
lychee with sweet, perfumed flesh. Peel it, eat the flesh and spit out
the hard seed.
Lychee The pink skin of lín·jèe conceals an addictive translucent
flesh similar in flavour to a grape. It's generally only available
between April and June.
Mangosteen The hard purple shell of mang·kút, the queen of Thai
fruit, conceals delightfully fragrant white segments, some
containing a hard seed.
Pomelo Like a grapefruit on steroids, sôm oh takes the form of a
thick pithy green skin hiding sweet, tangy segments. Cut into the
skin, peel off the pith and then break open the segments and munch
on the flesh inside.
Rambutan People have different theories about what ngó look like,
not all repeatable in polite company. Regardless, the hairy shell
contains sweet translucent flesh that you scrape off the seed with
your teeth.
Rose apple Known in Thai as chom·pôo, rose apple is an elongated
pink or red fruit with a smooth, shiny skin and pale, watery flesh.
It's a good thirst-quencher on a hot day.
Salak Also known as snake fruit because of its scaly skin. The
exterior of sàlà looks like a mutant strawberry and the soft flesh
tastes like unripe bananas.
Starfruit The star-shaped cross-section of má·feu·ang is the
giveaway. The yellow flesh is sweet and tangy and believed by
 many to lower blood pressure.
Nám Prík
Although more home than restaurant food, nám prík are spicy chilli-
based dips. Typically eaten with rice and vegetables and herbs,
they’re also among the most regional of Thai dishes – you could
probably pinpoint the province you’re in by simply looking at the
nám prík on offer.

Rice & Noodles

In Thailand, to eat is to eat rice, and for most of the country, a meal is not
acceptable without this staple. Thailand maintains the world's fifth-largest
amount of land dedicated to growing rice, an industry that employs more than
half the country's arable land and a significant portion of its population. Rice
is so central to Thai food culture that the most common term for ‘eat’ is gin
kôw (literally, ‘consume rice’) and one of the most common greetings is Gin
kôw rĕu yang? (Have you consumed rice yet?).

There are many varieties of rice in Thailand and the country has been among
the world leaders in rice exports since the 1960s. The highest grade is kôw
hŏrm má·lí (jasmine rice), a fragrant long grain that is so coveted by
neighbouring countries that there is allegedly a steady underground business
in smuggling out fresh supplies. The grain is customarily served alongside
main dishes such as curries, stir-fries or soups, which are lumped together as
gàp kôw (with rice). When you order plain rice in a restaurant you use the
term kôw þlòw (‘plain rice’) or kôw sŏo·ay (‘beautiful rice’). Residents of
Thailand's north and northeast eat kôw nĕe·o ('sticky rice'), a glutinous short-
grained rice that is cooked by steaming, not boiling. And in Chinese-style
eateries, kôw đôm, 'boiled rice', a watery porridge sometimes employing
brown or purple rice, is a common carb.
Thai Noodles Dishes
In Thailand, noodles are ubiquitous, cheap and tasty. But they're also
extremely varied and somewhat complicated to order.

Stir-Fries & Deep-Fries

The simplest dishes in the Thai culinary repertoire are the various pàt (stir-
fries), introduced to Thailand by the Chinese, who are famed for being able to
stir-fry a whole banquet in a single wok.
The list of pàt dishes seems endless. Many cling to their Chinese roots, such
as the ubiquitous pàt pàk bûng fai daang (morning glory flash-fried with
garlic and chilli), while some are Thai-Chinese hybrids, such as pàt pèt
(literally ‘spicy stir-fry’), in which the main ingredients, typically meat or
fish, are quickly stir-fried with red curry paste.
Tôrt (deep-frying in oil) is mainly reserved for snacks such as glôo·ay tôrt
(deep-fried bananas) or þò·þée·a (egg rolls). An exception is þlah tôrt (deep-
fried fish), which is a common way to prepare fish.

Sweets
English-language Thai menus often have a section called 'Desserts', but Thai-
style sweets are generally consumed as breakfast or as a sweet snack, not
directly following a meal. Sweets also take two slightly different forms in
Thailand. Kŏrng wăhn, which translates as 'sweet things', are small, rich
sweets that often boast a slightly salty flavour. Prime ingredients for kŏrng
wăhn include grated coconut, coconut milk, rice flour (from white rice or
sticky rice), cooked sticky rice, tapioca, mung-bean starch, boiled taro and
various fruits. Egg yolks are a popular ingredient for many kŏrng wăhn,
including the ubiquitous fŏy torng (literally 'golden threads'), probably
influenced by Portuguese desserts and pastries introduced during the early
Ayuthaya era.
Thai sweets roughly similar to the European concept of pastries are called
kà·nŏm. Probably the most popular type of kà·nŏm in Thailand are the bite-
sized items wrapped in banana leaves, especially kôw đôm gà·tí and kôw
đôm mát. Both consist of sticky rice grains steamed with gà·tí (coconut milk)
inside a banana-leaf wrapper to form a solid, almost taffy-like, mass.

The Four Flavours

Simply put, sweet, sour, salty and spicy are the parameters that define Thai
food, and although many associate the cuisine with fiery heat, virtually every
dish is an exercise in balancing these four tastes. This balance might be
obtained by a squeeze of lime juice, a spoonful of sugar and a glug of fish
sauce, or a tablespoon of fermented soybeans and a strategic splash of
vinegar. Bitter also factors into many Thai dishes, and often comes from the
addition of a vegetable or herb. Regardless of the source, the goal is the
same: a favourable balance of four clear, vibrant flavours.
Fish Sauce
Westerners might scoff at the all-too-literal name of this condiment, but for
much of Thai cooking, fish sauce is more than just another ingredient, it is
the ingredient.
Essentially the liquid extracted from salted fish, fish sauce is one of the most
common seasonings in the Thai kitchen, and takes various guises depending
on the region. In northeastern Thailand, discerning diners prefer a thick, pasty
mash of fermented freshwater fish and sometimes rice. Elsewhere, where
people have access to the sea, fish sauce takes the form of a thin, amber
liquid extracted from salted anchovies – much like with olive oil, the first
extraction is considered the finest. In both cases the result has an admittedly
pungent nose, but is generally salty, rather than fishy, in taste. Indeed, prík
nám þlah, a tiny bowl of fish sauce, supplemented with thinly sliced chillies
and garlic – an item found on just about every restaurant table in Thailand –
can be considered the Thai equivalent of the salt shaker.
Vegetarians & Vegans
Vegetarianism isn’t a widespread trend in Thailand, but many tourist-oriented
restaurants cater to vegetarians, and there are also a handful of ráhn ah·hăhn
mang·sà·wí·rát (vegetarian restaurants) where the food is served buffet-style
and is very inexpensive. Dishes are almost always 100% vegan (ie no meat,
poultry, fish or fish sauce, dairy or egg products).
During the Vegetarian Festival, celebrated by Chinese Buddhists in
September/October, many restaurants and street stalls in Bangkok go
meatless for one month.
The phrase ‘I’m vegetarian’ in Thai is pŏm gin jair (for men) or dì·chăn gin
jair (for women). Loosely translated this means ‘I eat only vegetarian food’,
which includes no eggs and no dairy products – in other words, total vegan.

The Basics
Thailand's eateries span the entire spectrum. Booking is only necessary at a
handful of the country's most acclaimed restaurants.
Street stalls The most ubiquitous source of prepared food in Thailand, street
stalls can be found just about anywhere, at any time of day or night.
Shophouse restaurants A step up, in terms of comfort and price, from the
street stalls, these semi-outdoor eateries serve some of the best food in the
country.
Restaurants Thailand's restaurant scene is vast and varied, in terms of cuisine,
amenities and price.
Glossary of Thai Food

a·ròy – the Thai word for delicious

bà·mèe – wheat-and-egg noodles

đôm yam – Thailand's famous sour and spicy soup

gaang – curry

gài – chicken

gŏo·ay đĕe·o – the generic term for noodle soup

kà·nŏm – Thai-style sweet snacks

kôw – rice

kôw nĕe·o – sticky rice

lâhp – a 'salad' of minced meat

mŏo – pork
nám dèum – drinking water

nám þlah – fish sauce

nám prík – chilli-based dips

pàk – vegetables

pàt – fried

pàt see·éw – wide rice noodles fried with pork and greens

pàt tai – thin rice noodles fried with egg and seasonings

pèt – spicy

þèt – duck

þlah – fish

pŏn·lá·mái – fruit
prík – chilli

ráhn ah·hăhn – restaurant

tôrt – deep-fried

yam – a Thai-style salad

Thai Food – Traditional Dishes to Eat in Thailand

Tom Yum Goong

Tom Yum is a hot and sour soup with flavors that will turn anyone
into a food lover. It originated in the central parts of Thailand but
can be found almost everywhere, it’s a real classic.
The Tom Yum soup is often made with pork, chicken, or shrimp and
the broth include lemongrass, kaffir lime leaves, galangal, fresh lime
juice, and chilies.

Pad Thai
Pad Thai is the national food of Thailand and famous all over the
world. It’s a stir-fried rice noodle dish, and it’s served as street food
as well as a main dish in restaurants. It can include chicken,
shrimps, or tofu.

The rice noodles are stir-fried with eggs and the choice of protein.
It’s often served with bean sprouts, garlic chives, turnips, chopped
roasted peanuts, red chili pepper and lime on the side.

Som Tam
Som Tam, also known as Green Papaya Salad is a real classic with
origins from northern Thailand. It’s a spicy salad that is served
nationwide in local restaurants, and you could even make it at home
if you have the right ingredients.
A traditional Som Tam recipe includes shredded green papaya,
peanuts, long beans, tomatoes, lime juice, fish sauce, and garlic.
Tom Kha Gai
Tom Kha Gai is another famous dish in Thailand, also known as
Chicken Galangal Soup. It has a very rich flavor thanks to lots of
coconut milk and a variety of mushrooms.
Some other ingredients in Tom Kha Gai are lemongrass, kaffir
leaves, galangal, and cilantro.

Khao Pad
Khao Pad is simply fried rice, and it can be prepared with various
kinds of meat and veggies. The fresh lime juice and chilies
combined with fish sauce makes the fried rice delicious and adds
that finishing touch to Khao Pad.
It’s a popular dish nationwide, and it’s one of the staple dishes of
Thai cuisine.

Laab
Laab is another Thai food from the Isan cuisine in northern
Thailand. It’s a spicy meat salad which can be served both as an
appetizer and main course.
Laab is also known as Larb or Laap, and it’s also considered to be
the unofficial national dish of Laos.

Pad Krapow Moo

Pad Krapow Moo is one of the most classic dishes to eat in
Thailand, and it’s a stir-fry with pork, holy basil and green beans
which are stir-fried together with ginger, garlic, lime, and chilies.
It’s often served with rice and a fried egg on the top. Pad Krapow
 Moo is simple, yet delicious.

Pak boong
Pak boong is one of the healthy Thai dishes that is made by stir-
frying morning glory, also known as water spinach.
Although simple and quick to prepare, it’s a favorite among many
locals. The morning glory is typically stir-fried in oil, fish sauce,
oyster sauce, chilies, garlic, and fermented soybean paste.

Kai Jeow
Kai Jeow is the Thai version of an omelet, and it makes a great start
of the day. It can be prepared in various ways and include meat and
vegetables as well.

Mango Sticky rice

Mango Sticky rice has a special place in many Thai people’s heart,
and it’s one of their most beloved desserts.

As a foreigner, it can be quite unfamiliar to have rice to your

dessert, but trust me on this one, it’s actually a great combo with the
sticky rice.

Geang Keow Wan Gai

A list of Thai food wouldn’t be complete without the traditional
green curry, and Geang Keow Wan Gai is one of my favorite dishes.
Chicken green curry is characterized by its rich coconut milk, fresh
 chilies, and round eggplant.
It’s usually served with steamed rice, and you can find this in almost
any restaurant in Thailand.

Tom Saap
Different kinds of soup is an integral part of Thai cuisine, and Tom
Saap might be one of the best Thai soups out there.
It’s a quintessential dish of the Isaan cuisine in northeastern
Thailand, and it’s characterized by the broth that usually mixes fish
and boiled pork with galangal, lemongrass, and kaffir lime leaves.

Panang Curry
Panang Curry is a type of red curry which is sweeter and less spicy
compared to the Thai red curry. It can be made with chicken, pork,
beef, prawns or tofu and it’s usually served with rice.
Unlike green curry, Panang curry is less like a soup and thicker like
a sauce. It’s a great choice if you want to try Thai food which isn’t
too spicy but still has a rich flavor.

Gaeng Massaman Gai

This is a Thai Muslim dish, which is quite popular nationwide and
it’s especially known for combining Persian flavors with Thai food.
The main ingredients are chicken and potatoes along with the
Massaman curry.

Gaeng Hanglay
 Gaeng Hanglay is another well-known curry dish from northern
Thailand that can be found almost all over the country. It’s made
with pork that is simmered in the curry paste until it gets so tender
that it almost falls apart.

Suea Rong Hai

Suea Rong Hai also known as “crying tiger” is another northeastern
Thai food with beef brisket that is sliced into small pieces and
served with sticky rice.

Pad Sataw
Sataw, also known as stink bean can be served with stir-fried
prawns and vegetables, or pork. It’s a southern-style Thai dish that
you should definitely try!

Gaeng Kee Lek

Gaeng Kee Lek is another popular Thai curry which is made from
Cassia leaves that are cooked and drained before adding thick
coconut milk. It’s a healthy Thai food that fills your soul without
being too spicy.

Khao Soy
If you’re traveling to the northern part of Thailand, make sure to
have some Khao Soy, also spelled Khao Soi. It’s a creamy coconut
curry soup with noodles, and it’s often made with chicken, although
pork, beef and vegetarian options are available too.
It can be quite spicy though, but it’s very yummy and rich in flavors
Gai Med Ma Muang
Stir-fried chicken with cashew nuts is a popular Thai dish that was
originally adopted from Chinese cuisine. It’s a simple dish that has
become a favorite among Thai people and Farangs alike.
In addition to chicken and cashew nut, Gai Med Ma Muang also
includes soy sauce, honey, onions, chilies, pepper, mushrooms
which together create a flavorful dish with a balanced sweetness.

Thai Noodle soup

Noodle soup (Guay Teow) is a staple dish in Thai cuisine, and one
of my own favorite types is beef noodle soup. Guay Teow can be
any kind of noodle soup and can be made with pork, chicken or
beef.
Both rice noodles and egg noodles can be used to make Guay Teow,
and many vendors will also add wontons to the broth.

Tod mun pla

Tod Mun Pla is also known as Thai fish cakes, and they can be
found everywhere in Thailand. They are easy to make, cheap to buy
and have a nice red-curry flavor.

Kao Niew Moo Yang

Skewers of all kinds are commonly found in roadside stalls and
night markets, and one of the most popular street foods in Thailand
is Kao Niew Moo Yang. These grilled pork skewers are served with
sticky rice but can also be bought without the rice.
Gaeng Tai Pla
If you want to try spicy thai food, you should travel to the southern
parts and order Gaeng Tai Pla, which is a curry with a salty sauce
made from fermented fish entrails.
Gaeng Tai Pla has a strong umami taste and is usually made with
fish and veggies. Some of the most common ingredients are
eggplants, yardlong beans, bamboo shoots, and fresh chilies.

Roti
You can get roti with various toppings in Thailand, but the most
common version is with banana and condensed milk. It’s basically a
Thai version banana pancake and it’s delicious!
Roti originally comes from India, but it’s a popular snack and
dessert in southern Thailand. You’ll find roti stalls in all markets,
and even along the roads in several places such as Krabi, Koh Lanta
and Phuket.
More about the food from Thailand

There are countless traditional dishes to enjoy from Thai cuisine, and it’s
truly one of the most diverse cuisines in the world. In addition to traditional
food from Thailand, such as Pad Thai, Khao Pad, Thai Curry etc, there is a
wide range of regional dishes as well.
Northern Thailand is famous for its Isan food and Lanna Cuisine, and the
Southern part of the country has a very distinct cuisine as well due to a large
number of Muslims living there.
Central Thailand is home to the historic capitals of Sukhothai and Ayutthaya
as well as the current capital Bangkok, and there are several famous Thai
dishes originating here as well.
Each meal should include something sour, something sweet, something spicy,
something soupy, something meaty, something veggie. This is the unwritten
rule of eating Thai food, and one that you will learn if you go out eating with
Thai friends.
What is a traditional Thai breakfast?

Jok is a type of rice porridge which is commonly eaten as a breakfast food in

Thailand. Omelette and rice is another popular choice, also known as Kai
Jeow, which can be prepared in various ways.
Khao Tom (rice soup) is another dish that can be served on a Thai breakfast
as well as the small coconut pancakes known as Kanom Krok.
Best Places to eat Thai food

In my opinion, the best places to eat authentic food from Thailand is in local
street restaurants. They are often characterized by their plastic tables and
chairs in a simple setting.
You might think that fancier restaurants will be serving better Thai food, but
in my experience, you’ll get a nicer food experience when eating at these
smaller restaurants or buy food from a market vendor.
Go where the locals are going and don’t be afraid of entering restaurants
without an English menu, on the contrary embrace the experience that you’re
about to get.
If you’re traveling around touristy areas, most restaurants serving Thai food
will have English menus as well, but the further away you go from the tourist
trail, the fewer menus in English you’ll find.

Popular Street Food in Thailand

Street Food is an essential part of Thai cuisine and the society as a whole.
Everyone eats street food in Thailand, from the poorest to the richest people
in the country.
Almost any dish can be served in roadside stalls or markets, so basically any
Thai food can be served as street food. But of course, there are some dishes
that are more common than others.
Hoy Kraeng (Blood Cockles)
Gai Tod (Fried chicken)
Fish balls on a stick
Grilled meat skewers
Hed Yang (Barbecue mushroom)
Noodle Soup
Pad Thai
Sai Ooah (Sausage from northern Thailand)
 Kluay Tod (Fried banana)
Roti (Thai pancake)

Traditional Food, Drink and Eating Customs

Food
Food in Thailand is mainly focused on flavour. Most Thai dishes are spicy
and fresh. They are made from vegetables and meats such as pork or beef,
and are cooked in strong sauces made from things such as chilli, garlic and
lime. But dishes are rarely served alone. Rice is a key part of Thai cuisine.
Almost all dishes are.
Stir Fries are dishes with lots of rice as the components are presented on the
rice. Curry is served with rice, as the curry is meant to be poured on the rice.
Certain foods foods are used repetitively in many Thai dishes. A significant
ingredient is the King Prawn. It is fried in sauce, used in stir fries and curries,
and used in soups such as tom yam soups.

Curries
Curries are very significant in Thailand. Massaman curry is a very famous
beef curry. It is made from coconut milk, peanuts, potatoes, cinnamon, palm
sugar, fish sauce and tarmind sauce. It is a mild, sweet curry,

Thai Red curry

enjoyed throughout Thailand. Panaeng curry is a chilli curry. Balance is
important in this dish and it is served with mint to cool the spice. Red, Green
and Yellow curry are similar curries, made from the same ingredients. Red
curry is a curry made from coconut milk, spicier than Panaeng curry. Green
curry is sweeter than Red curry. Yellow curry is made from coconut cream
instead of coconut milk, making it thick, and creamy. Jungle curry comes
from the northern areas of Thailand. There, there is no coconut milk which
makes Jungle curry extremely hotter than other curries. It is considered the
spiciest curry of Thailand and is served in most Thai restaurants.

Dessert
Dessert in Thailand is meant to be fresh and sweet, so it is based around fruit.
A dessert served in many Thai restaurants is sticky rice, a gluten-free, sweet
rice also known as waxy rice, botan rice, biroin chal, mochi rice, and pearl
rice. As a dessert, it is served with fruit, commonly mango. A modern dessert
in Thai culture is coconut ice cream. It is rich, sweet and creamy.

Drink
Herbal tea is very popular in Thailand, mainly Green tea and Jasmine tea.
Coconut juice is also popular, the juice of the coconut sweetened and
sometimes served in a half coconut.

Eating Customs
Thai meals are fun occasions. Thais eat with a fork, a spoon and sometimes
chopsticks. The fork is used to push food onto the spoon. The spoon is used
to eat soup and food. A knife will not be found when Thais dine, as the food
is already cut up. In Thailand and at Thai restaurants, diners share their food
and a meal is never ordered for just one person. People take small portions
from each dish, only what they can eat in a few mouthfuls, and come back for
more as soon as they have finished.
In a restaurant, the senior ladies are the people who order, traditionally, and
the bill goes to the richest person. Many Thai people are picking up on
Western customs, such as eating with a knife and fork, but a lot of old Thai
traditions and superstitions are still in use today. For example, it is considered
very bad luck to leave your chopsticks in a bowl. It is good manners to leave
a bit of food left on your plate to show that you are full, but if you leave rice
on your plate it is considered wasteful.
Best Thai Food for Kids

1. (Pineapple) Fried Rice

The most accessible Thai food for kids is in our opinion fried rice. This
straight-forward dish is a popular and easy meal for everyone as the flavours
are simple, easy to eat and not spicy at all. There are countless of variations
possible, from red curry flavoured fried rice to even American fried rice,
which is served with a hot dog and, egg and fried chicken. But simple fried
rice with small bits of chicken and a handful of tiny vegetables is perfect Thai
food for kids. A great alternative is Pineapple Fried Rice, where the fried rice
is served in a pineapple, which gives the fried rice a subtle sweet flavour.
Keep in mind that Pineapple Fried Rice often is served with grilled prawns,
something most kids don’t really like.

2. Satay
Grilled, marinated pork or chicken on a skewer often served toasted bread
and always served with a relatively sweet and non-spicy peanut sauce. For
many kids, these skewers look and taste familiar and are, therefore, one of the
all-time-favourites Thai food for kids. Satay can be found in the majority of
local Thai restaurants as well as in street food areas, such as evening markets.
But we advise not let your kid eat street food, due to hygiene issues.

3. Pad Thai
Many tourists believe that Pad Thai is Thailand’s most favourite dish, but in
reality, dishes such as pad kra pao are much more popular. One of the reasons
is because Pad Thai is not spicy at all and that is the exact reason why it’s so
popular among tourists and also great Thai food for kids. These famous
noodles are rather sweet and salty than spicy unless you add chilli flakes to it
what most Thai do. Usually, Pad Thai is served with prawns, however,
chicken and vegetarian options are pretty common too, making it an even
more accessible Thai dish for kids. For more information, check out our
article about the best Pad Thai in Bangkok.

4. Chicken Cashew
For a little more flavour and vegetables compared to dishes such as Fried
Rice, Chicken Cashew is a great alternative to let kids explore Thai food.
Chicken Cashew is salty and sweet and most important, not spicy. Chunks of
chicken are stir-fried, together with vegetables such as pepper bell and
finished soy sauce, oyster sauce and sugar. To make sure the dish is not spicy
at all, ask the waiter for “Mai Phet, Khrap”, which means not spicy in Thai.
Chicken Cashew can be found in almost every local Thai restaurant.

5. Chicken Wings
Chicken Wings are as familiar as you can imagine. A thin layer of batter is
deep-fried until crispness and the wings are often served with a sweet chilli
sauce. The big difference between western chicken wings and Thai chicken
wings is that the Thai chicken wings are very lean. The chicken wings can be
served with steamed rice, however, sticky rice is actually more delicious for
grilled and deep-fried meats. Chicken wings can be found in almost every
local Thai restaurant.

6. Grilled Chicken
For a larger appetite, Thai grilled chicken is a great food option for kids. The
small chicken breast or chicken thigh gets grilled above a charcoal barbecue
and gets that typical smokey flavour. As this Thai dish is a popular dish in the
Esan Cuisine, the northeastern part of Thailand, it’s usually served with a
spicy dipping sauce names jaew sauce. But the grilled chicken is very
delicious without the dipping sauce as well. As mentioned before, try sticky
rice instead of steamed rice with grilled meats. Make sure to visit SP Chicken
in Chiang Mai to enjoy the best grilled chicken of the north.

7. Egg Noodles with Wonton

Thailand has plenty of noodle dishes to choose from, however, not every
bowl of noodles (soup) looks as appetizing for kids as they should. Egg
noodles with wonton are, in our opinion, the safest option. These noodles can
be ordered dry or as a soup and are relatively flat in flavour with no chillies
or other extreme spices added. Also, the wontons do look much more
appetizing than chunks of boiled meat, which you often see in other noodle
soups. One of the best places in Bangkok to get Egg Noodles with Wonton is
Bamee Khon Sae Lee. More inspiration can be found in our article about the
best noodles and noodle soups in Bangkok.
8. Fried Pork or Crispy Pork
One of the all-time favourite dishes among Thai kids is Moo Tod or Fried
Pork. The pork is either sun-dried or placed in a low-temperature oven for a
couple of hours after being marinated with garlic and black pepper. Because
of the dryness, the texture of the pork becomes sticky, almost like candy.
Then the pork gets deep-fried. The deep-fried pork is served with (sticky) rice
and is a savoury, easy to eat Thai treat.
Another way of preparing pork that is a great way for kids to explore the Thai
cuisine is crispy pork. The fried out pork fat does have a distinctive taste. We
admit, this is probably not the most familiar taste they will try, but it’s
crunchy, savoury and served with a sweet soy sauce. Check out our article
about the best crispy pork in Bangkok for more information about this
delicious Thai dish.
The following two dishes are made with chilli, however, can be ordered in a
less-spicy version as they simply add more palm sugar, coconut milk and
sometimes a dash of water too is to make the spiciness go away. If you
absolutely don’t want your kid to eat spicy Thai food, the following two
dishes can be disregarded. An alternative is Massaman Curry, however,
Massaman Curry does have a lot of unfamiliar ingredients for the young
western taste palate such as star anise, cloves and cilantro seeds.

9. Penang Curry
Penang Curry is the least spicy and the sweetest curry between green curry,
red curry and Penang curry. But that does not mean the curry is not spicy at
all, so make sure to order Penang curry the non-spicy way for your kids by
saying “Mai Phet, Khrap”. Other than the spiciness, the curry is in our
opinion the most straight-forward Thai curry there is and a popular dish for
all tourists as the flavours are somewhat familiar for the western taste palette.
The Penang curry is creamy and goes perfect with steamed rice.

10. Khao Soi

When it comes to appealing Thai dishes, the popular Northern-Thai curry
Khao Soi is one of the winners. The bright orange curry is served with a
chicken drum stick and topped with crunchy fried noodles. Similar to the
Penang Curry, Khao Soi has flavours that are somewhat familiar for the
western taste palette, making it probably the most popular Thai dish for
tourists. Make sure to order a non-spicy version for your kids. Khao Soi is
also a great alternative to other dishes as it’s not served with rice, but with
noodles. If you are in Bangkok, make sure to visit one of the highly
recommended places listed in our article about the best Khao Soi in Bangkok.
If you are planning to visit Chiang Mai, check out our article about the best
Khao Soi in Chiang Mai.
The following recommended Thai dishes for kids are desserts or sweet
snacks.

11. Mango Sticky Rice

Mango sticky rice is the all-time favourite Thai dessert for basically every
tourist, because of it’s simplicity and deliciousness. Ordering this hugely
popular dessert during mango season is an absolute must and kids will love it.
The mango is carved into thinner pieces and served with sweetened sticky
rice. The best part is the lukewarm sweetened coconut milk that you pour
over the mango and the rice. You and your kids will probably end up eating
this treat at least ten days in a row. If you are in Bangkok, make sure to visit
one of the popular places listed in our article about the best mango sticky rice
in Bangkok.

12. Kanom Krok

Kanom Krok is small, deep pancakes filled with coconut filling which are
deliciously sweet and slightly savoury. This is another hugely popular Thai
snack and is typical street food. At every market or street food area in
Thailand, you will find several Kanom Krok vendors. There are a few
different variations of Kanom Krok, as these little pancakes are finished with
corn, spring onion and taro, which only add a subtle flavour to this treat.

13. Thai Banana Roti

Similar to Kanom Krok, Thai Banana Roti is a typical Thai street food treat
that kids simply love. The roti is a little bit greasy but so damn delicious.
Inside the roti, you will find warm, sliced banana and the roti is covered in
condensed milk and chocolate sauce. The square, banana filled treat is sliced
in nine pieces, making it excellent to share it together. Thai Banana Roti can
be found throughout Thailand in every tourist area, street food area and night
market.
14. Coconut Ice Cream
During a hot day in Thailand, a scoop of homemade coconut ice cream is
something we all want, no matter if you are a kid or not. Coconut ice cream is
typical Thai and can be found in almost every Thai restaurant. A scoop of this
deliciousness is always welcome and the ice cream is usually served with
unsalted peanuts. If you really want to experience amazing coconut ice
cream, head over to Natthaphon Coconut Ice Cream in Bangkok, which is
located near Khao San Road. This lady serves the best coconut ice cream in
town and has several other delicious flavours in her shop. If you are planning
to visit the famous weekend market Chatuchak in Bangkok, you will find
several vendors selling original Thai coconut. For more information, check
out our article about the best food at Chatuchak Weekend Market.

15. Nom Sod

By the time you are reading this part of the article, you probably noticed that
the Thai desserts and snacks are really simple. Nom Sod is another great
example of simplicity at its finest. Nom Sod is toasted sweet bread covered in
a spread. Usually, the spread is a chocolate sauce or pandan spread. One of
the best places to get nom sod in Thailand is at Mont Nom Sod, which has
several branches in Bangkok and one in Chiang Mai. Like all the Thai
desserts and treats, Nom Sod is not nutritious, but your kids are going to love
it! More information about Mont Nom Sod can be found in our complete
review of Mont Nom Sod.

16. Kluay Tod - Fried Banana

A lesser-known Thai dessert is Kluay Tod, or simply fried banana. The
bananas are dipped in a batter and deep-fried until golden crisp. Sometimes
the banana is even served with ice cream and chocolate sauce. Kluay Tod is
not as easy to find as other Thai desserts. If you are in Bangkok, a popular
place named Kluai Kluai serves amazing fried banana. Or go to Mook Tao
Tueng that is specialized in all sorts of Thai desserts.

17. Lod Chong

Lod Chong is a common Thai dessert that can be found at the majority of
local Thai restaurants. It’s a bowl of sweetened coconut milk, crushed ice and
green jelly noodles. It’s a light dessert compared to the other Thai desserts
and because of the sweetened coconut milk, most kids will love it. If you as a
parent ate a little bit too much of spicy Thai food, a bowl of Lod Chong will
be an amazing refreshing fire extinguisher for your tongue as well. If you are
visiting Chinatown in Bangkok, make sure to stop at Lod Chong Singapore,
the most famous Lod Chong seller in Bangkok.

If you want to explore more Thai desserts with your kids, have a look at our
article about the best local and affordable Thai desserts in Bangkok. Here, we
will give you plenty of more local Thai desserts that you might want to try
with your kids. Although these Thai desserts are sweet indeed, they are made
with more natural ingredients compared to western desserts such as beans,
lotus seeds, ginkgo and water chestnuts.
The following three recommendations are fruits that you won't easily find in
western countries but are great to let your kids try.

18. Dragon Fruit

This gorgeous looking fruit that’s packed with nutrition doesn’t actually taste
like much, but when it’s served cold, it’s quite a nice refreshment during a
hot day in Thailand. Due to its nutritious value and the fact that it does not
have much of a taste, it’s easy for kids to eat them and have their daily dose
of vitamins in their systems. Dragon fruit can be found in supermarkets and
local markets.

19. Rambutan
Rambutan, related to the lychee fruit, is a fruit that Thai simply love. Once
you peeled the rambutan, you can eat the core, which is almost as sweet as
candy and is full of nutrition. The spikes on this amazing looking fruit as not
sharp at all. Rambutan can be found in supermarkets and local markets.

20. Guava
Guava, or - as Thai name it - farang, is a delicious fruit that is a bit similar to
apples but with a bit of a different texture and taste. Fruit vendors all over
Thailand almost always sell these light green, round-shaped fruits, next to
their watermelon and pineapple. Besides fruit vendors, Guava can also be
found in supermarkets and local markets.
Recipes of Thai Food

Thai Chicken Curry in Coconut Milk

Ingredient

1 tablespoon vegetable oil

1 teaspoon curry paste
1 ¼ pounds skinless, boneless chicken breast meat - cut into strips
1 onion, coarsely chopped
1 red bell pepper, cut into strips
1 tablespoon grated lemon zest
1 cup light coconut milk
1 tablespoon fish sauce
1 tablespoon fresh lemon juice
⅓ cup chopped fresh cilantro

Directions
Heat the oil in a large skillet over high heat; heat the curry paste in the oil
about 30 seconds. Add the chicken and cook another 3 minutes.
Stir in the onion, bell pepper, lemon zest, coconut milk, fish sauce, and lemon
juice; bring to a boil; cook until the chicken is cooked through, 5 to 7
minutes. Sprinkle cilantro over the dish; stir. Serve hot.

Nutrition Facts
Per Serving: 269 calories; protein 30.9g; carbohydrates 6.4g; fat 12.3g;
cholesterol 80.9mg; sodium 378.6mg.

Sukhothai Pad Thai

Ingredients

½ cup white sugar

½ cup distilled white vinegar
¼ cup soy sauce
2 tablespoons tamarind pulp
1 (12 ounce) package dried rice noodles
½ cup vegetable oil
1 ½ teaspoons minced garlic
4 eggs
1 (12 ounce) package firm tofu, cut into 1/2 inch strips
1 ½ tablespoons white sugar
1 ½ teaspoons salt
1 ½ cups ground peanuts
1 ½ teaspoons ground, dried oriental radish
½ cup chopped fresh chives
1 tablespoon paprika
2 cups fresh bean sprouts
1 lime, cut into wedges

Directions

To prepare Pad Thai sauce: In a medium saucepan over medium

heat, blend sugar, vinegar, soy sauce and tamarind pulp.
 To make Pad Thai: Soak rice noodles in cold water until soft; drain.
In a large skillet or wok over medium heat, warm oil and add garlic
and eggs; scramble the eggs. Add tofu and stir until well mixed; add
noodles and stir until cooked.
Stir in Pad Thai sauce, 1 1/2 tablespoons sugar and 1 1/2 teaspoons
salt. Stir in peanuts and ground radish. Remove from heat and add
chives and paprika.
Serve with lime and bean sprouts on the side.

Nutrition Facts
Per Serving: 619 calories; protein 19.5g; carbohydrates 64.1g; fat 34g;
cholesterol 93mg; sodium 1010.4mg.

Thai Pork with Peanut Sauce

Ingredients

¼ cup all-purpose flour

1 teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon salt
2 tablespoons vegetable oil
4 boneless pork chops, about 3/4-inch thick
⅓ cup chicken broth
½ cup coconut milk
2 tablespoons peanut butter
1 tablespoon honey
1 teaspoon ground ginger
¼ teaspoon salt
 ¼ cup chopped green onion
¼ cup sliced red bell pepper
¼ cup coarsely chopped dry roasted peanuts
¼ cup chopped fresh cilantro

Directions

On a plate, combine the flour, cumin, cayenne pepper and 1/2

teaspoon of salt. Stir to distribute the spices. Coat the pork chops
with the flour mixture, and shake off any excess.
Heat the oil in a large skillet over medium-high heat. Place the pork
chops in the hot skillet, and fry for about 4 minutes per side, until
cooked through.
While the pork chops cook, stir together the chicken broth, coconut
milk, peanut butter, honey, ginger and 1/4 teaspoon of salt. Remove
the pork chops to a serving platter, and keep warm.
Pour the peanut sauce into the skillet. Cook, stirring constantly for 2
minutes, or until thickened. Pour peanut sauce over the chops, and
garnish with green onion, bell pepper, peanuts and cilantro.

Nutrition Facts
Per Serving: 366 calories; protein 17.3g; carbohydrates 16.4g; fat 26.9g;
cholesterol 30.5mg; sodium 572.4mg.

Thai Steamed Mussels

Ingredients
5 pounds fresh mussels, scrubbed and debearded
⅓ cup fresh lime juice
1 (13.5 ounce) can unsweetened coconut milk
 ⅓ cup dry white wine
1 ½ tablespoons Thai red curry paste
1 ½ tablespoons minced garlic
1 tablespoon Asian fish sauce
1 tablespoon white sugar
2 cups chopped fresh cilantro

Directions
In a large stock pot, combine the lime juice, coconut milk, wine,
curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and
curry paste and bring to a boil over high heat. Boil for 2 minutes
then add mussels. Cover and cook, stirring occasionally, until
mussels are opened, 5 to 8 minutes.
Remove from the heat and discard any unopened mussels. Pour
mussels and liquid into a serving dish and toss with cilantro.

Nutrition Facts
Per Serving: 485 calories; protein 48.3g; carbohydrates 21.4g; fat 24.4g;
cholesterol 105.9mg; sodium 1353.1mg.

The Bеѕt Thаі Cосоnut Sоuр

Ingrеdіеntѕ

1 tаblеѕрооn vegetable оіl

2 tаblеѕрооnѕ grаtеd frеѕh ginger
1 stalk lemon grаѕѕ, minced
2 tеаѕрооnѕ rеd сurrу раѕtе
 4 сuрѕ сhісkеn broth
3 tаblеѕрооnѕ fіѕh ѕаuсе
1 tаblеѕрооn lіght brown ѕugаr
3 (13.5 ounce) саnѕ сосоnut mіlk
½ роund frеѕh ѕhііtаkе muѕhrооmѕ, sliced
1 роund mеdіum shrimp - рееlеd and dеvеіnеd
2 tаblеѕрооnѕ fresh lime juісе
Sаlt tо tаѕtе
¼ сuр сhорреd frеѕh cilantro

Directions
Hеаt thе oil іn a large pot оvеr mеdіum hеаt. Cооk аnd ѕtіr thе
ginger, lеmоngrаѕѕ, аnd curry paste in the hеаtеd oil fоr 1 mіnutе.
Slowly pour thе сhісkеn brоth over thе mixture, stirring соntіnuаllу.
Stir іn thе fish sauce аnd brоwn ѕugаr; ѕіmmеr fоr 15 mіnutеѕ.
Stir in the coconut mіlk аnd mushrooms; сооk аnd ѕtіr untіl thе
mushrooms are ѕоft, about 5 mіnutеѕ. Add thе ѕhrіmр; cook untіl no
lоngеr translucent about 5 mіnutеѕ. Stіr in thе lime juісе; ѕеаѕоn
wіth ѕаlt; gаrnіѕh wіth cilantro.

Nutrіtіоn Facts
Pеr Sеrvіng: 368 calories; рrоtеіn 13.2g; саrbоhуdrаtеѕ 8.9g; fаt 32.9g;
cholesterol 86.3mg; ѕоdіum 579.4mg.

Thаі Stісkу Blасk Rісе Puddіng

Ingrеdіеntѕ
 3½ сuрѕ wаtеr
1 сuр black rice
¾ teaspoon salt
1 сuр unѕwееtеnеd сосоnut mіlk
½ cup whіtе ѕugаr

Dіrесtіоnѕ

Cоmbіnе wаtеr, blасk rice, аnd ѕаlt in a ѕаuсераn. Brіng to a bоіl.

Reduce hеаt аnd соvеr; ѕіmmеr fоr 40 mіnutеѕ.
Add coconut milk and sugar. Brіng back tо a bоіl. Rеduсе hеаt and
ѕіmmеr, unсоvеrеd, untіl rісе reaches a ѕtісkу consistency, аbоut 30
mіnutеѕ
Remove frоm hеаt аnd allow mixture tо сооl. Stіr аnd ѕеrvе.

Nutrіtіоn Fасtѕ
Per Serving: 375 саlоrіеѕ; protein 4.6g; carbohydrates 62.2g; fаt 13g;
ѕоdіum 454.7mg.

Thаі Stеаmеd Muѕѕеlѕ

Ingrеdіеntѕ

5 роundѕ frеѕh muѕѕеlѕ, scrubbed аnd dеbеаrdеd

A сuр fresh lime juісе
1 (13.5 ounce) саn unѕwееtеnеd сосоnut mіlk
A сuр drу whіtе wіnе
1½ tablespoons Thаі rеd сurrу paste
1½ tаblеѕрооnѕ minced garlic
1 tаblеѕрооn Aѕіаn fіѕh sauce
1 tаblеѕрооn white ѕugаr
2 сuрѕ сhорреd frеѕh сіlаntrо

Dіrесtіоnѕ
In a large ѕtосk роt, соmbіnе the lime juісе, coconut mіlk, wіnе,
curry раѕtе, gаrlіс, fіѕh ѕаuсе аnd ѕugаr. Stіr to dіѕѕоlvе ѕugаr аnd
сurrу paste аnd brіng tо a boil оvеr hіgh hеаt. Bоіl for 2 minutes
thеn аdd muѕѕеlѕ. Cover and сооk, ѕtіrrіng оссаѕіоnаllу, untіl
muѕѕеlѕ аrе opened, 5 tо 8 mіnutеѕ.
Rеmоvе frоm the heat аnd discard any unореnеd muѕѕеlѕ. Pоur
mussels аnd liquid іntо a serving dish and tоѕѕ with сіlаntrо.

Nutrіtіоn Facts
Pеr Sеrvіng: 485 calories; protein 48.3g; саrbоhуdrаtеѕ 21.4g; fаt 24.4g;
сhоlеѕtеrоl 105.9mg; sodium 1353.1mg.
Thаі Frеѕh Spring Rоllѕ (With Vеgеtаrіаn Oрtіоn)
Ingrеdіеntѕ

12 ѕmаll, round rісе wrappers, drіеd

Fоr thе Fіllіng:

2 tablespoons soy sauce, or whеаt-frее ѕоу ѕаuсе fоr gluten-free
dіеtѕ
1 tаblеѕрооn rісе vіnеgаr
1 tаblеѕрооn fіѕh ѕаuсе, оr another tаblеѕрооn ѕоу sauce, іf
vеgеtаrіаn
1 teaspoon brоwn sugar
1 tо 1 1/2 cups thіn vеrmісеllі rice nооdlеѕ, сооkеd, rіnѕеd in cold
wаtеr, аnd drаіnеd
3/4 tо 1 cup cooked shrimp
1 tо 2 cups bеаn ѕрrоutѕ
1/2 cup frеѕh Thаі basil, roughly chopped
1/2 сuр frеѕh соrіаndеr, rоughlу сhорреd
1/4 сuр ѕhrеddеd саrrоt
3 to 4 ѕрrіng оnіоnѕ, сut into mаtсhѕtісk ріесеѕ

Fоr the Optional Tаmаrіnd Dipping Sаuсе:

1/2 сuр water

1/2 teaspoon tаmаrіnd раѕtе
2 teaspoons ѕugаr
 1 tablespoon ѕоу ѕаuсе, оr whеаt-frее soy sauce fоr gluten-free dіеtѕ
1 tаblеѕрооn fіѕh ѕаuсе, оr vеgеtаrіаn fіѕh ѕаuсе
1 hеаріng tеаѕрооn аrrоwrооt роwdеr, or соrnѕtаrсh
3 tаblеѕрооnѕ wаtеr
1 сlоvе gаrlіс, minced

Directions
Nоtе: While there аrе multiple steps tо thіѕ recipe, this dish іѕ
brоkеn dоwn іntо workable categories to hеlр you bеttеr plan fоr
рrераrаtіоn аnd cooking.

Mаkе the Filling

Gаthеr thе required ingredients.
Set rice wrарреrѕ аѕіdе. In a сuр, stir tоgеthеr thе ѕоу ѕаuсе,
vіnеgаr, fish ѕаuсе (іf uѕіng), аnd brоwn ѕugаr.
Mіxіng tоgеthеr thе ѕаuсе fоr Thаі spring rolls
Place rісе nооdlеѕ, ѕhrіmр, bеаn sprouts, Thаі bаѕіl, coriander,
carrots, аnd ѕрrіng оnіоnѕ іn a lаrgе mіxіng bоwl аnd drizzle thе ѕоу
sauce mіxturе оvеr.
Tоѕѕ tо mіx ingredients fоr Thаі ѕрrіng rоllѕ іn a bowl wіth a
wooden spoon
Thеn fоrm thе rоllѕ.
Fіll a lаrgе bоwl wіth hot wаtеr (but nоt bоіlіng, as уоu’ll be
dірріng уоur fіngеrѕ into it). Stаrt bу ѕubmеrgіng 1 wrарреr into thе
wаtеr. It ѕhоuld ѕоftеn аftеr 30 ѕесоndѕ.
Sрrіng rоll wrappers dірреd in hоt wаtеr
Remove thе wrарреr and place on a сlеаn surface. Add аnоthеr
wrapper tо thе hоt wаtеr аѕ you fill аnd rоll the fіrѕt оnе.
Thai spring roll wrapper оn a cutting board
 Place a heaping tаblеѕрооn of rоll іngrеdіеntѕ toward the bоttоm оf
the wrарреr. Sрrеаd оut thе ingredients hоrіzоntаllу (іn thе shape оf
a fresh roll).
Thai ѕрrіng rоll filling on a wrapper оn a cutting bоаrd
Fоld thе ѕіdеѕ оf thе wrарреr over thе ingredients, thеn brіng up the
bottom.
Thаі frеѕh ѕрrіng rolls wrapped with еdgеѕ fоldеd in
Tuck thе bоttоm around the іngrеdіеntѕ and rоll to thе tор оf the
wrарреr.
Edges tuсkеd undеrnеаth Thаі spring roll
To ѕесurе thе roll: Wеt іt wіth a lіttlе water on your fingers and
рrеѕѕ (like ѕеаlіng an еnvеlоре).
Rоllеd аnd secured edges оf Thаі ѕрrіng rоll оn wооdеn cutting
board
Tо ѕеrvе, place уоur рlаttеr or bowl оf rоllѕ on thе tаblе аlоng wіth
thе dipping ѕаuсе.
Thai frеѕh ѕрrіng rоllѕ with dipping ѕаuсе оn a сuttіng bоаrd,
gаrnіѕhеd with Thаі bаѕіl and сіlаntrо
Eat with your fingers; kеер lots of nарkіnѕ nеаrbу.
Mаkе the Oрtіоnаl Tаmаrіnd Dірріng Sаuсе
Gather the іngrеdіеntѕ. Ingredients for tаmаrіnd dірріng ѕаuсе
In a ѕаuсераn оvеr mеdіum heat, mіx tоgеthеr water, tаmаrіnd
раѕtе, sugar, soy ѕаuсе, fіѕh ѕаuсе, arrowroot роwdеr dissolved in 3
tаblеѕрооnѕ water, аnd 1 clove mіnсеd gаrlіс.
Tamarind sauce ingredients іn ѕаuсераn
Whеn nеаr bоіlіng, rеduсе hеаt to low, ѕtіrrіng until sauce thickens.

Tаmаrіnd ѕаuсе for spring rоllѕ, thісkеnеd аnd bоіlіng

Tаѕtе for ѕаltіnеѕѕ, spiciness, and sweetness, аddіng mоrе fish sauce
(іnѕtеаd оf salt), mоrе ѕugаr, or mоrе chili as dеѕіrеd.
Fіnіѕhеd tаmаrіnd dірріng sauce іn a saucepan wіth a ѕрооn
The ѕаuсе can bе served wаrm оr cold.
Thаі Fried Rісе
Ingredients

1 сuр ріnеаррlе tіdbіtѕ (fresh рrеfеrrеd, but саnnеd wоrkѕ too)

4 сuрѕ сооkеd rice (рrеfеrаblу аt least 1 dау оld)
4 tablespoons of оіl fоr ѕtіr-frуіng
2 ѕhаllоtѕ, thіnlу ѕlісеd
3 cloves garlic, mіnсеd
1 rеd оr grееn сhіlі (de-seeded іf mіldеr rice іѕ desired)
1/2 сuр roasted unѕаltеd cashews
1/2 сuр frоzеn peas
1 egg, bеаtеn (omit іf vеgаn)
1/4 сuр сurrаntѕ (or rаіѕіnѕ)
3 tаblеѕрооnѕ оf сhісkеn оr vеgеtаblе ѕtосk
3 tablespoons of fіѕh sauce (or ѕubѕtіtutе ѕоу ѕаuсе if vеgеtаrіаn)
2 tеаѕрооnѕ оf сurrу роwdеr
1 tеаѕрооn of ѕugаr
3 ѕрrіng onions, fіnеlу ѕlісеd
1/3 cup frеѕh соrіаndеr
8 tо 12 frеѕh shrimp/prawns (орtіоnаl)

Directions
Stаrt by рrераrіng thе rісе. Add a lіttlе oil tо thе rісе (uр tо 1
tаblеѕрооn) аnd wоrk thrоugh wіth уоur fingers. You wаnt tо
separate the grаіnѕ of rісе ѕо thаt they dоn't ѕtісk tоgеthеr. Set аѕіdе.
(Fоr a vegetarian version of this recipe, try making Vеgеtаrіаn
Hеаvеnlу Pineapple Fried Rісе.)
Stіr Fry the Shallots, Gаrlіс, аnd Chіlі
Stіr frуіng thе ѕhаllоtѕ, garlic, аnd сhіllі.
Swіrl 3 tаblеѕрооnѕ of oil іn a wok or large frуіng pan over
mеdіum-hіgh hеаt. Add the ѕhаllоtѕ, gаrlіс, аnd сhіlі, stir-frying fоr
оnе mіnutе, оr untіl frаgrаnt. If using ѕhrіmр, add thеm nоw аѕ wеll.

Tір: If wоk/раn bесоmеѕ tоо drу, аdd a little ѕtосk or a tоuсh of

wаtеr іnѕtеаd of more oil.
Add thе Egg
Stir frуіng thе Egg.
Puѕh aside thе ѕhаllоtѕ, gаrlіс, аnd chili to make room for the еgg (іf
using). Add the bеаtеn еgg tо thе wоk/раn, аnd ѕtіr frу quickly to
cook (lіkе mаkіng ѕсrаmblеd еggѕ).
Add Sрісе аnd Sаuсеѕ

Mіx tоgеthеr the chicken оr vegetable stock, fіѕh sauce (or ѕоу
sauce), curry powder, and ѕugаr. Stіr wеll, then аdd to wоk/раn.
Add thе Cаѕhеwѕ
Add thе саѕhеwѕ and ѕtіr-frу fоr 30 ѕесоndѕ.
Add thе Rісе
Nоw аdd thе prepared rice tо the wоk/раn. Stіr-frу until all thе rice
has mіxеd wіth thе sauce аnd іѕ a unіfоrm color. Break uр аnу
lumрѕ wіth уоur utensil оr a fоrk.

Tip: Don't give іn to thе tеmрtаtіоn tо аdd аnу mоrе liquid tо thе
rісе аt thіѕ point, оr it will еnd uр mushy. You саn push іngrеdіеntѕ
аѕіdе and add a lіttlе mоrе оіl tо thе bоttоm of thе раn іf rісе is
ѕtісkіng. Cоntіnuаllу lіft/ѕсоор uр rісе from thе bоttоm оf thе pan,
tossing rather thаn stirring it.
Add thе Peas, Currеntѕ (or Rаіѕіnѕ), аnd Pіnеаррlе
Addіng pineapple, currents (оr rаіѕіnѕ), аnd ріnеаррlе.
Add thе frоzеn peas, currants (or rаіѕіnѕ), and ріnеаррlе. Stir-fry to
mix in.
Continue Stіr frуіng and taste tеѕt fоr ѕаlt аnd spice. D.Sсhmіdt
Continue ѕtіr frying untіl everything іѕ іntеgrаtеd (1 to 2 more
minutes).
Tір: Yоu should bе able tо hear ѕоmе rісе "popping" оr сrасklіng in
thе раn. Fіnаllу, do a tаѕtе tеѕt. If not salty enough, аdd 1 tеаѕрооn
to 1 tablespoon mоrе fish sauce (оr ѕаlt іf vеgеtаrіаn). If not ѕрісу
еnоugh, аdd more chopped frеѕh сhіlі. If tоо salty for your tаѕtе, аdd
a squeeze оf lіmе оr lemon juice tо offset іt.
Sеrvе аnd Eat!
Thai ѕtуlе ріnеаррlе fried rісе ѕеrvеd with рrаwnѕ in a ріnеаррlе
bоаt.
Thai ѕtуlе ріnеаррlе frіеd rісе served wіth prawns in a ріnеаррlе
bоаt.
Tо ѕеrvе, ѕрrіnklе with spring оnіоn аnd соrіаndеr. Sеrvе on a
platter, or, as thеу dо іn Thаіlаnd, in a Thai-style Pіnеаррlе "Bоаt".
Thai сhіlі sauce саn be served оn thе side fоr thоѕе who like іt extra
ѕрісу. Fоr a great homemade Thаі chili ѕаuсе, try a nаm prik pao
сhіlі ѕаuсе recipe.
Conclusion

Thai food has become an important daily appetite for the people of
Bloomington either students or non-students. Thai cuisine is just as important
as any other cuisine such as western cuisine or asian cuisine. Enchanted by
the unique flavor of spiciness combined with strong blend of authentic spices
make Thai food popular and liked by people. Though Thai food is similar to
other South East Asian food, there are many things that differentiate it.
People like the distinct taste of strong spices and spiciness.
Also, Thai food is similar to the Indonesian's food spiciness but Thai food has
more a distinct and deep flavor because it uses various spices. I personally
like Thai cuisine and list it as the second most favorite food after Japanese
food. I often go to My Thai Cafe and Delicious Thai Kitchen restaurant. In
addition, I'd like to share a simple word or phrase when you come to Thai
restaurant. First, say "Sawatdee" which Thai people say to greet. Secondly,
say "Aroy" when you have finished your dish, it is a saying to say delicious!
Lastly, say "Khob Kun" because it means "Thank you" in English.