Thai Food Guide for Beginners: 30 Essential Dishes Ranked (2026)

If you are visiting Thailand for the first time, the food will be one of the best parts of your trip — if you know what to order.

The problem is not finding food. Thailand has more street stalls, markets, and restaurants per square kilometer than almost anywhere else on Earth. The problem is standing in front of a stall with no English menu, seeing 20 options you cannot read, and panicking while the vendor waits.

This guide eliminates that problem. We have ranked 30 essential Thai dishes from the absolute mildest and most beginner-friendly (Tier 1) to the adventurous dishes that will earn you respect from locals (Tier 3). Every dish includes the Thai name in English and Thai script, the flavor profile, a spice rating on a 1-5 scale, the typical price range, where to find it, and exactly when and why to order it.

Start at Tier 1 on your first day. Work your way down. By the end of your trip, you will be ordering dishes you could not pronounce a week ago, your spice tolerance will have tripled, and you will understand why Thai cuisine is considered one of the greatest in the world.

Understanding Thai Flavors

Before you order anything, understand the five pillars of Thai flavor. Every Thai dish balances some combination of these:

| Flavor | Source | Examples | |--------|--------|----------| | Salty | Fish sauce (nam pla), soy sauce, salt | Background savory depth in nearly everything | | Sweet | Palm sugar, cane sugar, coconut milk | Balances heat and sourness | | Sour | Lime juice, tamarind, vinegar, pickled vegetables | Brightness that lifts rich dishes | | Spicy | Fresh chilies, dried chili flakes, chili paste | The heat that defines Thai food's reputation | | Umami | Shrimp paste, fermented fish, mushrooms | Deep, savory, hard-to-define richness |

Key insight for beginners: Thai food is not all spicy. Many beloved Thai dishes — chicken rice, crispy pork belly, mango sticky rice, coconut soups — are mild or not spicy at all. The idea that "all Thai food is hot" is a myth. Start with the mild dishes and build your tolerance.

The Spice Scale (Our Rating System)

| Rating | Description | What to Expect | |--------|-------------|----------------| | 1/5 | No heat | Zero chili. Safe for anyone. | | 2/5 | Mild warmth | A gentle tingle. Approachable. | | 3/5 | Medium Thai | Noticeable heat. "Western spicy." | | 4/5 | Hot | Your lips will tingle. Sweat is possible. | | 5/5 | Thai hot | Eye-watering, endorphin-releasing, unforgettable. Proceed with caution. |

Important: When a Thai vendor asks how spicy you want it, "medium" in Thai is approximately "very spicy" in Western terms. Always start with "not spicy" (mai pet / ไม่เผ็ด) or "a little spicy" (pet nit noi / เผ็ดนิดหน่อย). You can always add heat from the condiment station. You cannot take it away.

Tier 1: Beginner Friendly (Dishes 1-10)

These are the dishes to order on your first day. They are mild, universally loved, available everywhere, and require zero adventurousness. Every single one of these is genuinely delicious — do not think "beginner friendly" means "boring."

1. Khao Man Gai (ข้าวมันไก่) — Chicken Rice

Flavor profile: Savory, gentle, comforting Spice level: 1/5 (no heat at all) Price: 40-60B Where to find it: Dedicated khao man gai stalls (look for whole poached chickens hanging in the window), food courts, restaurants Best version: Go-Ang Pratunam in Bangkok, any stall in Chiang Mai's Old City

What it is: Poached chicken served on rice that has been cooked in chicken fat and broth. A bowl of clear chicken soup comes on the side. The magic is in the dipping sauce — a dark, tangy soy bean sauce with ginger, garlic, chili, and fermented soybeans.

Order it when: You have just arrived in Thailand, you are jet-lagged, your stomach needs something gentle, or you want a guaranteed delicious meal with zero risk.

Pro tip: Ask for the "mixed" version (ไก่รวม / gai ruam) which gives you both poached and fried chicken. The fried version has crispy, golden skin.

2. Pad Thai (ผัดไทย) — Stir-Fried Rice Noodles

Flavor profile: Sweet-sour-savory, nutty, tangy Spice level: 1/5 (not spicy by default — you add your own) Price: 40-80B (street stall) / 80-150B (restaurant) Where to find it: Literally everywhere — dedicated pad thai carts, night markets, restaurants, food courts Best version: Thip Samai in Bangkok (Old Town), any cart with a long queue

What it is: Thin rice noodles stir-fried in a hot wok with tamarind sauce, fish sauce, palm sugar, egg, tofu, bean sprouts, and your choice of protein (shrimp is classic). Served with crushed peanuts, lime, and chili flakes on the side.

Order it when: You want something familiar as a starting point. Pad Thai is Thailand's most internationally famous dish for a reason — it is approachable, balanced, and satisfying.

Pro tip: The condiment station matters. Squeeze lime over the noodles, sprinkle crushed peanuts, and add chili flakes gradually. The dish transforms with each addition.

3. Khao Pad (ข้าวผัด) — Fried Rice

Flavor profile: Savory, simple, satisfying Spice level: 1/5 (mild) Price: 40-70B Where to find it: Every restaurant, every food court, many street stalls Best version: Any stall where you see the vendor toss rice in a screaming wok

What it is: Day-old rice stir-fried in a wok with egg, garlic, onion, soy sauce, and your choice of protein. Served with a lime wedge, sliced cucumber, and a wedge of tomato. Options include chicken (gai), pork (moo), shrimp (goong), crab (poo), or vegetable (pak).

Order it when: You are hungry, tired, and want something filling and simple. Fried rice is the universal Thai comfort food. It is impossible to dislike.

Pro tip: "Khao Pad Poo" (crab fried rice) served in a pineapple shell is a tourist classic — it costs more (100-200B) but makes a great photo and tastes excellent.

4. Moo Ping (หมูปิ้ง) — Grilled Pork Skewers

Flavor profile: Sweet, smoky, caramelized Spice level: 1/5 (no heat) Price: 10-15B per stick Where to find it: Morning stalls, markets, street corners, night markets — these are everywhere Best version: Chatuchak Weekend Market, any morning stall with a charcoal grill

What it is: Marinated pork on a stick, grilled over charcoal. The marinade is a mix of garlic, coriander root, soy sauce, palm sugar, oyster sauce, and coconut milk, which caramelizes into a sweet, sticky glaze. Served with a bag of sticky rice.

Order it when: You see a charcoal grill with smoke rising from it. Moo ping is the ultimate Thai snack — cheap, portable, and addictive. Buy 3-4 sticks and a bag of sticky rice (10B) for a 50-60B snack.

Pro tip: Morning moo ping (7-9am) is the freshest. The pork is grilled to order and the charcoal is hottest.

5. Khao Niao Mamuang (ข้าวเหนียวมะม่วง) — Mango Sticky Rice

Flavor profile: Sweet, creamy, tropical Spice level: 1/5 (zero heat — it is a dessert) Price: 60-120B Where to find it: Street carts, night markets, dessert stalls, restaurants Best version: Mae Varee near Thong Lo BTS in Bangkok

What it is: Warm glutinous sticky rice soaked in sweetened coconut milk, served with slices of ripe mango and drizzled with extra coconut cream. Sometimes topped with crispy mung beans for texture.

Order it when: Always. This is Thailand's most famous dessert and it is perfect. The combination of warm, sweet sticky rice with cold, fresh mango is one of the great food experiences on Earth.

Pro tip: Mango season is March to June. During peak season (April-May), the mangoes are at their absolute best — fragrant, sweet, and juicy. Off-season mango sticky rice is still good but in-season is transcendent.

6. Tom Kha Gai (ต้มข่าไก่) — Coconut Chicken Soup

Flavor profile: Creamy, aromatic, slightly sour, gentle Spice level: 2/5 (mild warmth) Price: 60-120B Where to find it: Restaurants, food courts, some street stalls Best version: Any traditional Thai restaurant

What it is: A coconut milk-based soup with chicken, galangal (a relative of ginger), lemongrass, kaffir lime leaves, mushrooms, and a gentle amount of chili. The broth is rich, fragrant, and soothing. It is the milder cousin of tom yum.

Order it when: You want something warm and comforting that introduces you to Thai aromatics (galangal, lemongrass, kaffir lime) without overwhelming you. Perfect for cooler evenings or when your stomach needs something gentle.

Pro tip: Do not eat the galangal slices, lemongrass stalks, or kaffir lime leaves — they are for flavor, not chewing. Fish them out or eat around them.

7. Gai Yang (ไก่ย่าง) — Grilled Chicken

Flavor profile: Savory, smoky, slightly sweet Spice level: 1/5 (the chicken itself is mild — the dipping sauce adds heat) Price: 60-150B (quarter to half chicken) Where to find it: Isaan food stalls, night markets, street vendors with charcoal grills Best version: Silom Soi 20 in Bangkok, any Isaan restaurant

What it is: A whole chicken, butterflied and marinated in garlic, lemongrass, white pepper, coriander root, and fish sauce, then grilled slowly over charcoal. Served with a sweet chili dipping sauce (nam jim jaew) and sticky rice.

Order it when: You want a hearty, satisfying meal with no surprises. Grilled chicken is universal, but the Thai version — with its aromatic marinade and charcoal smokiness — is special.

Pro tip: Order "khrueng" (ครึ่ง) for a half chicken or "sii" (สี่) for a quarter. Pair with som tam (papaya salad) and sticky rice for the classic Isaan trio.

8. Pad See Ew (ผัดซีอิ๊ว) — Wide Soy-Sauce Noodles

Flavor profile: Savory, slightly sweet, smoky Spice level: 1/5 (not spicy) Price: 40-70B Where to find it: Noodle stalls, restaurants, food courts Best version: Any stall where you see wide, flat noodles and a carbon-steel wok

What it is: Wide, flat rice noodles stir-fried with dark soy sauce, egg, Chinese broccoli (kai lan), and your choice of protein. The best versions have "wok hei" — a charred, smoky flavor from a screaming hot wok.

Order it when: You love noodles and want something filling, savory, and non-spicy. Pad See Ew is the other great Thai noodle dish alongside Pad Thai, but less sweet and more savory.

Pro tip: The noodles should have slight char marks. If they look pale and steamed, the wok was not hot enough. Look for stalls where the cook is working a flame.

9. Khao Kha Moo (ข้าวขาหมู) — Braised Pork Leg on Rice

Flavor profile: Rich, savory, five-spice aromatic Spice level: 1/5 (no heat) Price: 50-70B Where to find it: Dedicated khao kha moo stalls (look for a massive pork leg on display), food courts Best version: Any stall that has been there for years with a queue at lunchtime

What it is: A whole pork leg braised for hours in a dark, aromatic sauce of five-spice powder, soy sauce, star anise, cinnamon, and sugar until the meat is meltingly tender. Served over rice with a hard-boiled egg, pickled mustard greens, and a chili vinegar dipping sauce.

Order it when: You want the most filling, satisfying, cold-weather-comfort-food meal for under 70 Baht. The combination of tender pork, fragrant sauce, tangy pickles, and chili vinegar is deeply satisfying.

Pro tip: Ask for "khaa" (leg/shin) for meat with more collagen and gelatinous skin. Ask for "sen" (lean) if you prefer leaner cuts.

10. Roti (โรตี) — Thai-Style Flatbread

Flavor profile: Buttery, crispy, sweet (dessert version) or savory (curry version) Spice level: 1/5 (dessert version) / 2/5 (with curry) Price: 30-60B (dessert) / 60-100B (with curry) Where to find it: Roti carts (especially in southern Thailand and tourist areas), night markets Best version: Any Muslim-run roti cart in southern Thailand, Khao San Road carts at night

What it is: A thin dough stretched by hand, cooked on a hot griddle with oil or margarine until crispy and golden. The dessert version is filled with banana, egg, Nutella, or condensed milk. The savory version is served with a bowl of chicken or beef curry for dipping.

Order it when: You want a snack or dessert. Watching a skilled roti vendor stretch the dough is a show in itself. The finished product is flaky, buttery, and addictive.

Pro tip: "Roti gluay" (banana roti) with condensed milk is the classic. "Roti mataba" (stuffed with curried meat) is the savory version.

Tier 2: Intermediate (Dishes 11-20)

You have been in Thailand for a few days. Your taste buds have adjusted. You are ready for more flavor, more complexity, and a bit more heat. These dishes introduce you to the deeper layers of Thai cuisine.

11. Tom Yum Goong (ต้มยำกุ้ง) — Spicy Prawn Soup

Flavor profile: Sour, spicy, aromatic, complex Spice level: 3/5 (medium-hot — can be adjusted) Price: 80-200B Where to find it: Every restaurant in Thailand — this is the national soup Best version: T&K Seafood in Yaowarat, Bangkok

What it is: A hot and sour soup with prawns, mushrooms, lemongrass, galangal, kaffir lime leaves, chili, lime juice, and fish sauce. Comes in two versions: "nam sai" (clear broth) and "nam khon" (creamy, with chili oil and sometimes evaporated milk).

Order it when: You are ready for heat. Tom Yum is one of the world's great soups — the interplay of sour lime, aromatic lemongrass, and chili heat is electrifying.

Pro tip: Start with "tom yum nam sai" (clear version) — it is lighter and the flavors are more distinct. "Nam khon" is richer and creamier but can mask the individual aromatics.

12. Pad Kra Pao (ผัดกระเพรา) — Holy Basil Stir-Fry

Flavor profile: Savory, aromatic, herby, spicy Spice level: 3/5 (spicy by default — ask for less) Price: 40-60B Where to find it: Every Thai restaurant, street stalls, food courts — this is the everyday working lunch Best version: Any stall where office workers are queuing at noon

What it is: Minced protein (pork is the most common, but chicken, beef, and seafood versions exist) stir-fried with holy basil (kra pao), garlic, chili, soy sauce, and fish sauce. Served over rice with a fried egg on top (kai dao / ไข่ดาว).

Order it when: You want to eat like a Thai person eats for lunch. Pad Kra Pao is arguably the single most-eaten dish in Thailand. It is the rice-and-meat lunch that powers the entire country.

Pro tip: ALWAYS get the fried egg (kai dao). Break the runny yolk over the rice. This is non-negotiable.

13. Som Tam (ส้มตำ) — Green Papaya Salad

Flavor profile: Sour, spicy, salty, sweet, crunchy Spice level: 3/5 to 5/5 (varies wildly — specify your preference) Price: 40-60B Where to find it: Isaan food stalls (the ones with a clay mortar and pestle), night markets, restaurants Best version: Any stall where you see the vendor pounding in a mortar

What it is: Shredded green (unripe) papaya pounded in a mortar with garlic, chili, tomato, green beans, peanuts, dried shrimp, lime juice, fish sauce, and palm sugar. The pounding combines and bruises the ingredients, releasing their flavors.

Order it when: You are ready for a flavor bomb. Som tam hits every taste bud simultaneously — it is sour, sweet, salty, spicy, and crunchy all at once. It is addictive once you acquire the taste.

Pro tip: Tell the vendor how many chilies you want: "prik neung met" (หนึ่งเม็ด) = 1 chili (mild), "song met" (สองเม็ด) = 2 chilies (medium), "sam met" (สามเม็ด) = 3 chilies (hot). Thai people often use 5-10 chilies. Start with 1-2.

Varieties:

Som Tam Thai — The standard version with peanuts and dried shrimp (start here)
Som Tam Poo — With salted crab (more pungent, not for beginners)
Som Tam Pla Ra — With fermented fish (strong, acquired taste)

14. Massaman Curry (แกงมัสมั่น) — Thai Muslim Curry

Flavor profile: Rich, aromatic, warm spices, slightly sweet Spice level: 2/5 (the mildest Thai curry) Price: 60-120B Where to find it: Restaurants, curry rice stalls, food courts Best version: Southern Thai restaurants

What it is: A rich coconut curry with warm spices (cinnamon, cardamom, star anise, cloves, nutmeg), potatoes, peanuts, and your choice of beef, chicken, or tofu. Influenced by Muslim-Indian culinary traditions, this is the least spicy and most aromatic Thai curry.

Order it when: You love Indian-style curries and want something warm, rich, and comforting without serious heat. Massaman consistently wins "world's best dish" polls and it deserves the title.

Pro tip: The beef version (neua) is the classic — the long braising makes the beef incredibly tender.

15. Green Curry (แกงเขียวหวาน / Gaeng Khiao Wan)

Flavor profile: Creamy, herbal, coconut-rich, spicy Spice level: 3/5 (can be hot — ask for mild) Price: 60-120B Where to find it: Every restaurant, curry stalls, food courts Best version: Any restaurant that makes their own curry paste

What it is: A coconut milk-based curry with green chili paste, Thai eggplant, bamboo shoots, kaffir lime leaves, sweet basil, and chicken or pork. The "green" comes from green chilies in the paste. It is sweeter and creamier than red curry.

Order it when: You have tried Massaman and want to move up the curry ladder. Green curry is the quintessential Thai curry — it appears on every Thai restaurant menu in the world for a reason.

Pro tip: Eat it with plenty of jasmine rice. The rice absorbs the coconut curry sauce and tempers the heat.

16. Kuay Teaw (ก๋วยเตี๋ยว) — Noodle Soup

Flavor profile: Varies by broth — savory, sometimes spicy Spice level: 2/5 (before condiments) Price: 40-70B Where to find it: Dedicated noodle stalls everywhere — they usually have a glass display of noodle options Best version: Any stall with a queue

What it is: A bowl of noodle soup with your choice of noodles, protein, and broth. This is one of the most customizable Thai dishes.

How to order:

Step 1 — Choose your noodle:

| Noodle | Thai Name | Description | |--------|-----------|-------------| | Sen lek | เส้นเล็ก | Thin, flat rice noodles (most popular) | | Sen yai | เส้นใหญ่ | Wide, flat rice noodles | | Sen mee | เส้นหมี่ | Very thin rice vermicelli | | Ba mee | บะหมี่ | Yellow egg noodles | | Woon sen | วุ้นเส้น | Glass/cellophane noodles |

Step 2 — Choose your protein:

| Protein | Thai Name | Description | |---------|-----------|-------------| | Moo | หมู | Pork | | Gai | ไก่ | Chicken | | Neua | เนื้อ | Beef | | Look chin | ลูกชิ้น | Fish/pork/beef balls | | Tao hoo | เต้าหู้ | Tofu |

Step 3 — Choose your broth:

| Broth | Thai Name | Description | |-------|-----------|-------------| | Nam sai | น้ำใส | Clear broth (mild, default) | | Tom yum | ต้มยำ | Spicy-sour broth | | Nam tok | น้ำตก | "Waterfall" — darker, herbed broth | | Haeng | แห้ง | Dry (no broth, tossed in sauce) | | Yen ta fo | เย็นตาโฟ | Pink sweet-sour broth |

Order it when: You want a quick, satisfying, cheap meal. Kuay teaw stalls are Thailand's version of fast food — but healthier and infinitely more delicious.

Pro tip: After your bowl arrives, customize from the condiment station. Every noodle stall has four condiments:

| Condiment | What It Is | How Much | |-----------|-----------|----------| | Sugar (น้ำตาล) | White sugar | 1/2 teaspoon (balances sourness) | | Chili flakes (พริกป่น) | Dried crushed chili | As much as you dare | | Fish sauce (น้ำปลา) | Salty, savory depth | 1 teaspoon | | Chili vinegar (พริกน้ำส้ม) | Vinegar with sliced chilies | 1 teaspoon (sour + mild heat) |

17. Khao Soi (ข้าวซอย) — Northern Curry Noodle Soup

Flavor profile: Creamy, coconut-rich, aromatic, slightly spicy Spice level: 2/5 (mild to medium) Price: 50-80B (Chiang Mai) / 80-120B (Bangkok) Where to find it: Northern Thai restaurants (especially Chiang Mai), some Bangkok restaurants Best version: Khao Soi Khun Yai in Chiang Mai, Khao Soi Mae Sai

What it is: A Chiang Mai signature dish — egg noodles in a rich coconut curry broth, topped with crispy fried noodles, pickled mustard greens, red onion, and a squeeze of lime. Chicken leg (gai) is the classic protein.

Order it when: You are in Chiang Mai (mandatory) or you find it anywhere in Thailand. This is consistently ranked as one of the world's best noodle dishes. The combination of creamy broth, soft noodles, and crispy fried noodle topping is perfection.

Pro tip: Squeeze the lime, add the pickled greens, crumble the fried noodles into the broth, and stir. The textures and flavors layer beautifully.

18. Pad Prik King (ผัดพริกขิง) — Stir-Fried Red Curry

Flavor profile: Savory, dry curry flavor, slightly sweet, herbal Spice level: 3/5 (medium heat) Price: 50-80B Where to find it: Curry rice stalls, restaurants Best version: Any khao gaeng (curry rice) stall

What it is: A dry stir-fry (no coconut milk) made with red curry paste, long beans (yardlong beans), kaffir lime leaves, and your choice of pork, chicken, or shrimp. The curry paste coats the protein and beans, creating an intensely flavored dish without the liquid of a standard curry.

Order it when: You are at a curry rice stall and pointing at trays. Pad Prik King is always recognizable — look for the red-coated green beans. It is one of the best curry rice options.

Pro tip: This is a great dish to build spice tolerance because the sweetness of the palm sugar in the curry paste balances the heat.

19. Panang Curry (พะแนง) — Thick Peanut Curry

Flavor profile: Rich, thick, slightly sweet, peanutty Spice level: 2/5 (mild-medium) Price: 60-120B Where to find it: Restaurants, curry stalls Best version: Any traditional Thai restaurant

What it is: A thick, rich curry (less liquid than green or red curry) made with Panang curry paste, coconut cream (not milk — cream is thicker), peanuts, kaffir lime leaves, and usually pork or beef. The sauce is almost like a glaze that coats the meat.

Order it when: You love curries but want something richer and thicker than a soupy green curry. Panang is the "steak sauce" of Thai curries — luxurious and concentrated.

Pro tip: Panang is best over steamed jasmine rice. The thick sauce clings to the rice beautifully.

20. Kuay Teaw Ruea (ก๋วยเตี๋ยวเรือ) — Boat Noodles

Flavor profile: Intensely savory, dark, rich, herby Spice level: 3/5 (medium — the herbs add a warming heat) Price: 13-25B per bowl (bowls are tiny — order 5-10) Where to find it: Boat noodle alleys (Victory Monument in Bangkok is the most famous), markets Best version: Victory Monument Boat Noodle Alley, Bangkok

What it is: Tiny bowls of dark, intensely flavored noodle soup. The broth is rich with herbs, spices, and (in the traditional version) a small amount of pig's or cow's blood, which gives it a deep richness and dark color. Do not let that scare you — you cannot taste "blood." It tastes like the most intensely savory broth you have ever had.

Order it when: You want an experience. The tradition is to eat many bowls and stack them up. The small size means you can try both beef and pork versions, both soup and dry versions, and count your empty bowls at the end.

Pro tip: Get the "haeng" (dry) version to try alongside the soup version. The dry version is tossed in a concentrated sauce that is sweet, savory, and intense.

Tier 3: Adventurous (Dishes 21-30)

You are a seasoned Thailand eater now. Your spice tolerance has grown. You are ready for the dishes that separate tourists from travelers — the flavors that are complex, the textures that are unusual, and the heat levels that require respect.

21. Pad Kee Mao (ผัดขี้เมา) — Drunken Noodles

Flavor profile: Spicy, garlicky, smoky, herbal Spice level: 4/5 (hot — this is meant to be spicy) Price: 50-80B Where to find it: Restaurants, street stalls, Jay Fai (Bangkok) for the legendary version Best version: Jay Fai in Bangkok (Michelin-starred), or any wok stall with high flames

What it is: Wide rice noodles stir-fried with holy basil, garlic, Thai chilies, bell peppers, baby corn, and your choice of protein in a fiery sauce. The name "drunken noodles" may come from the idea that the dish is spicy enough to sober you up, or that it is perfect drunk food.

Order it when: You want heat and bold flavors. The holy basil gives this dish a distinctive peppery, almost anise-like flavor that makes it uniquely Thai.

Pro tip: The quality depends entirely on the wok — this dish needs extremely high heat. If the noodles have charred edges and a smoky flavor, the cook knows what they are doing.

22. Larb (ลาบ) — Spicy Minced Meat Salad

Flavor profile: Sour, spicy, herbaceous, crunchy (from toasted rice) Spice level: 4/5 (authentically very spicy) Price: 50-80B Where to find it: Isaan restaurants, northeastern Thai food stalls Best version: Any Isaan restaurant in Chiang Mai or Bangkok's Isaan neighborhoods

What it is: Minced meat (pork, chicken, duck, or fish) "cooked" by tossing in lime juice and dressed with fish sauce, chili flakes, mint, shallots, cilantro, and khao khua (roasted rice powder, which gives a nutty crunch). Served at room temperature with sticky rice and raw vegetables (cabbage, long beans, mint).

Order it when: You want to try the real Isaan. Larb is the heart of northeastern Thai cuisine — it is served at every gathering, celebration, and everyday meal in Isaan.

Pro tip: The "moo" (pork) version is the most common. "Larb ped" (duck) is richer. "Larb pla" (fish) is lighter. Always eat it with sticky rice — the rice tempers the heat.

23. Red Curry (แกงเผ็ด / Gaeng Phet)

Flavor profile: Rich, coconut-based, earthy, spicy Spice level: 4/5 (hotter than green curry) Price: 60-120B Where to find it: Every restaurant, curry stalls Best version: Any restaurant with a handmade curry paste

What it is: A red coconut curry made with dried red chili paste, coconut milk, bamboo shoots, Thai eggplant, basil, and kaffir lime leaves. Typically made with duck (ped), chicken (gai), or pork (moo). "Gaeng phet" literally means "spicy curry."

Order it when: You have worked through green curry and massaman and want more heat. Red curry is spicier and earthier, with a deeper chili flavor from the dried red peppers in the paste.

Pro tip: "Gaeng phet ped yang" (red curry with roasted duck) is a Bangkok classic — the sweetness of the duck balances the heat beautifully.

24. Nam Tok (น้ำตก) — Waterfall Beef Salad

Flavor profile: Charred, sour, spicy, herby Spice level: 4/5 (hot) Price: 60-100B Where to find it: Isaan restaurants, grill stalls Best version: Any Isaan restaurant with a charcoal grill

What it is: Grilled beef sliced thin and tossed with lime juice, fish sauce, chili flakes, toasted rice powder, mint, shallots, and cilantro. Similar to larb but with sliced grilled meat instead of minced. The name "nam tok" (waterfall) refers to the juices that drip from the beef as it grills.

Order it when: You loved larb and want the grilled version. The charred beef adds a smoky dimension that minced meat larb does not have.

Pro tip: Ask for "neua" (beef) for the classic. Eat with sticky rice and a side of som tam for the ultimate Isaan dinner.

25. Gaeng Hang Le (แกงฮังเล) — Northern Pork Belly Curry

Flavor profile: Rich, sweet, earthy, aromatic (turmeric, ginger) Spice level: 2/5 (mild — the spice is aromatic, not chili-hot) Price: 60-100B Where to find it: Northern Thai restaurants (Chiang Mai, Chiang Rai, Mae Hong Son) Best version: Any Khantoke dinner restaurant in Chiang Mai

What it is: A Burmese-influenced pork belly curry with turmeric, ginger, tamarind, and peanuts. The pork is braised until meltingly tender and the sauce is thick, slightly sweet, and deeply aromatic. This is comfort food of the highest order.

Order it when: You are in northern Thailand and want to try a dish that most tourists miss entirely. Gaeng Hang Le is a Chiang Mai specialty that rarely appears on tourist menus.

Pro tip: Pair with sticky rice (northern Thailand eats sticky rice, not jasmine rice) and a side of nam prik noom (green chili dip).

26. Pad Cha (ผัดฉ่า) — Spicy Stir-Fry with Wild Ginger

Flavor profile: Intensely aromatic, spicy, complex Spice level: 4/5 (hot and aromatic) Price: 80-150B Where to find it: Seafood restaurants, Thai restaurants (not usually at street stalls) Best version: Seafood restaurants near the coast

What it is: A stir-fry (usually with seafood — fish, shrimp, or squid) with a paste of wild ginger (grachai), garlic, chili, green peppercorns, kaffir lime leaves, holy basil, and fingerroot. It is one of the most complex and aromatic stir-fries in Thai cuisine.

Order it when: You want to taste something you have never tasted before. The combination of fresh green peppercorns (which have a numbing, Sichuan-like tingle) with wild ginger and holy basil creates a flavor profile unlike anything in Western cuisine.

Pro tip: "Pad Cha Pla" (fish) and "Pad Cha Talay" (mixed seafood) are the classic versions.

27. Sai Ua (ไส้อั่ว) — Northern Thai Sausage

Flavor profile: Herbal, spicy, complex (lemongrass, galangal, kaffir lime) Spice level: 3/5 (medium heat with intense aromatics) Price: 30-60B per link Where to find it: Northern Thai markets, street stalls in Chiang Mai Best version: Warorot Market (Chiang Mai), any Chiang Mai morning market

What it is: A handmade pork sausage stuffed with an aromatic paste of lemongrass, galangal, kaffir lime leaves, chili, turmeric, and herbs. Grilled over charcoal until the casing is crispy and the inside is juicy. Sliced and served with sticky rice, raw ginger, and raw cabbage.

Order it when: You are in Chiang Mai and want to eat like a local. Sai ua is the most beloved northern Thai snack — families have their own recipes and debate whose is best.

Pro tip: Buy it at a morning market, where it is freshly grilled. Afternoon sai ua has been sitting and is less crispy.

28. Gaeng Som (แกงส้ม) — Sour Orange Curry

Flavor profile: Sour, spicy, thin (no coconut milk) Spice level: 4/5 (hot and sour) Price: 50-80B Where to find it: Southern Thai restaurants, curry rice stalls Best version: Any southern Thai restaurant, especially in Phuket or Krabi

What it is: A thin, intensely sour curry with no coconut milk. The base is a paste of dried chilies and shrimp paste, with tamarind and turmeric giving it an orange color and sharp sourness. Vegetables (bamboo shoots, green papaya, morning glory) and fish or shrimp are cooked in the broth.

Order it when: You want to try real southern Thai cooking, which is the spiciest and most intense regional cuisine. Gaeng som is a wake-up call for your taste buds.

Pro tip: This is a curry meant to be eaten over rice. The rice absorbs the thin, sour broth and the combination is addictive once you get used to the intensity.

29. Khao Kluk Kapi (ข้าวคลุกกะปิ) — Shrimp Paste Fried Rice

Flavor profile: Funky, savory, sweet, sour — with many side toppings Spice level: 2/5 (the rice is mild — the condiments add heat) Price: 50-80B Where to find it: Restaurants, some curry rice stalls Best version: Traditional Thai restaurants, central Thai food stalls

What it is: Fried rice made with shrimp paste (kapi), which gives it a distinctive "funky" aroma and deep savory flavor. It comes with a tray of toppings: sliced green mango, dried shrimp, thinly sliced red onion, fried egg strips, sliced chili, caramelized sweet pork, and lime.

Order it when: You want to try something uniquely Thai that tourists rarely order. The shrimp paste aroma is strong — it smells pungent raw but transforms into deep umami when fried.

Pro tip: Mix all the toppings into the rice. Each bite should have rice, sweet pork, sour mango, and a squeeze of lime. The combination of flavors is extraordinary.

30. Khao Yam (ข้าวยำ) — Southern Rice Salad

Flavor profile: Bright, herbal, aromatic, complex Spice level: 3/5 (can be adjusted) Price: 40-60B Where to find it: Southern Thai restaurants, morning markets in the south Best version: Any market stall in Nakhon Si Thammarat, Songkhla, or the deep south

What it is: A southern Thai rice salad where blue-tinted rice (colored with butterfly pea flower) is served with a staggering array of toppings: shredded fresh herbs (lemongrass, kaffir lime leaf, torch ginger), grated coconut, dried shrimp, bean sprouts, pomelo, and a sweet-sour dressing made from budu (fermented fish sauce).

Order it when: You are in southern Thailand and want to try a dish that almost no tourists know about. Khao yam is a breakfast dish in the south — fresh, light, herbal, and completely unique.

Pro tip: The blue rice color is natural (from butterfly pea flower). The dish is best in the morning when the herbs are freshest.

The "What NOT to Order First Trip" Section

These items are not "bad" — they are culturally important and many Thais love them. But they are challenging for newcomers and should be saved for a return trip when your palate has acclimated.

Insects (แมลง)

| Insect | Thai Name | Flavor | Our Verdict | |--------|-----------|--------|-------------| | Grasshoppers | ตั๊กแตน | Crunchy, salty, nutty | Actually good — try these | | Silkworms | ดักแด้ | Creamy, slightly bitter | Challenging texture | | Water beetles | แมงดา | Strong, pungent | Acquired taste | | Scorpions | แมงป่อง | Crunchy, slightly bitter | More for show than flavor | | Tarantulas | (rare in Thailand) | Crunchy exterior, soft interior | Tourist novelty |

Verdict: Grasshoppers are the entry point. They are genuinely tasty — crunchy and salted, like popcorn. Everything else is an escalation.

Durian (ทุเรียน)

The king of fruits. Banned from hotels and public transit because of its smell. The aroma is intense — often described as rotting onions mixed with gasoline and honey. The flesh is creamy, sweet, and custard-like.

Our advice: Try it. But try it outside, away from your accommodation, and buy a small portion first. Many people love it. Many people gag. There is rarely a middle ground.

Price: 80-200B for a portion (varies by season — cheapest April-July)

Blood Soup (ลูกชิ้นเลือดหมู)

Pork blood cubes are common in noodle soups, especially boat noodles. They are dark red, cubed, and have a soft, jelly-like texture. The flavor is mild and iron-rich.

Our advice: You may have already eaten them in boat noodles without realizing it. If you see dark cubes in your soup, that is blood tofu. It is mild and inoffensive.

Fermented Fish (ปลาร้า / Pla Ra)

Used in Isaan cooking as a seasoning, fermented fish has an extremely pungent aroma. "Som Tam Pla Ra" is papaya salad with fermented fish — it is more intense than the standard version.

Our advice: Start with Som Tam Thai (the standard version) before attempting Som Tam Pla Ra.

Innards and Offal (เครื่องใน)

Many Thai dishes include liver, intestines, tripe, heart, and other organ meats. They appear in noodle soups, grilled skewers, and salads. The texture and flavor are strong.

Our advice: If you see it and you are curious, try it. If you are squeamish, just point at the meats you recognize and say "mai ao kreung nai" (ไม่เอาเครื่องใน — no innards).

Regional Food Differences at a Glance

| Region | Flavor Profile | Staple Starch | Key Ingredients | Spice Level | |--------|---------------|---------------|-----------------|-------------| | Central | Balanced sweet-sour-salty | Jasmine rice | Coconut milk, fish sauce, palm sugar | Medium | | Northern | Mild, earthy, herbal | Sticky rice | Turmeric, ginger, dried spices, fermented beans | Mild-Medium | | Isaan (Northeast) | Sour, spicy, funky | Sticky rice | Fermented fish, lime, chili, toasted rice | Hot | | Southern | Extremely spicy, sour | Jasmine rice | Turmeric, shrimp paste, dried chili | Very Hot |

Full regional breakdown: Best Thai Dishes by Region

Thai Breakfast Foods

Thai people do not eat "breakfast food" the way Westerners do. Breakfast in Thailand is just... food. The same dishes eaten at lunch and dinner. However, some dishes are particularly popular in the morning.

| Dish | Thai Name | What It Is | Price | |------|-----------|-----------|-------| | Jok | โจ๊ก | Rice porridge (congee) with pork, egg, ginger | 40-60B | | Pa Thong Ko | ปาท่องโก๋ | Fried dough sticks (like Chinese crullers) with dip | 20-30B | | Khao Tom | ข้าวต้ม | Rice soup with pork/chicken/fish, gentler than jok | 40-60B | | Khai Jiao | ไข่เจียว | Thai omelet — puffy, crispy, served over rice | 30-50B | | Moo Ping | หมูปิ้ง | Grilled pork skewers with sticky rice | 40-60B | | Khao Man Gai | ข้าวมันไก่ | Chicken rice (a common all-day food) | 40-60B | | Joke Moo | โจ๊กหมู | Pork congee with soft-boiled egg | 40-60B | | Khanom Krok | ขนมครก | Coconut pancakes (sweet snack) | 20-30B |

Where to find breakfast: Morning markets (talat chao) open from 5am-9am and are the best place for Thai breakfast food. Look for the vendors with the longest queues of office workers and school children.

The Complete Drink Guide

Non-Alcoholic

| Drink | Thai Name | Flavor | Price | Notes | |-------|-----------|--------|-------|-------| | Thai Iced Tea | ชาเย็น (cha yen) | Sweet, creamy, orange | 25-40B | Black tea with condensed milk and sugar. Bright orange color. | | Thai Iced Coffee | กาแฟเย็น (kafae yen) | Strong, sweet, milky | 25-40B | Thai coffee is strong and sweet. Ask for "mai wan" for less sugar. | | Oliang | โอเลี้ยง | Dark, slightly bitter, unique | 20-30B | Thai-style iced coffee without milk. Slightly medicinal flavor. Addictive. | | Nom Yen | นมเย็น (nom yen) | Sweet, pink, milky | 20-30B | Thai pink milk — sala (snake fruit) flavored milk. Kids love it. | | Nam Manao | น้ำมะนาว | Sour, sweet, refreshing | 20-30B | Fresh lime juice with sugar and salt over ice. The perfect hot-day drink. | | Nam Mapraw | น้ำมะพร้าว | Sweet, nutty, refreshing | 30-60B | Fresh young coconut water. Best from street vendors with whole coconuts. | | Fruit Shakes | น้ำปั่น (nam pan) | Varies | 30-50B | Fresh fruit blended with ice. Mango, passionfruit, watermelon, pineapple. | | Chrysanthemum Tea | น้ำเก๊กฮวย | Floral, sweet, cooling | 15-20B | Bottled or fresh. Available at 7-Eleven. Refreshing. | | Soy Milk | น้ำเต้าหู้ | Sweet, creamy | 12-20B | Warm or cold. Vitamilk and Lactasoy brands at every 7-Eleven. |

Alcoholic

| Drink | Thai Name | Flavor | Price | Notes | |-------|-----------|--------|-------|-------| | Chang | ช้าง | Full-bodied, strong (6.4%) | 45-60B (7-Eleven) / 80-120B (bar) | The backpacker beer. Elephant logo. High alcohol. | | Singha | สิงห์ | Crisp, lighter (5%) | 50-65B (7-Eleven) / 90-130B (bar) | The "premium" Thai beer. More refined than Chang. | | Leo | ลีโอ | Light, easy-drinking (5%) | 40-55B (7-Eleven) / 70-100B (bar) | The locals' choice. Cheapest of the big three. | | Thai Whisky (Sang Som) | แสงโสม | Sweet, rum-like | 130-200B (bottle) | Not actually whisky — it is rum-based. Mixed with soda and lime. | | Hong Thong | หงส์ทอง | Similar to Sang Som | 100-150B (bottle) | Budget Thai "whisky." Mixed at bucket bars. | | Lao Khao | เหล้าขาว | Strong, raw rice spirit | 70-100B (bottle) | Village rice whisky. Very strong. Approach with caution. |

Drinking tip: In Thailand, beer is often served with ice (yes, ice in beer). This is because the weather is hot and the beer stays cold longer. It is not an insult to the beer — it is practical.

Dessert Top 10

| Rank | Dessert | Thai Name | Flavor | Price | Where | |------|---------|-----------|--------|-------|-------| | 1 | Mango Sticky Rice | ข้าวเหนียวมะม่วง | Sweet coconut rice + fresh mango | 60-120B | Street carts, markets | | 2 | Coconut Ice Cream | ไอศกรีมมะพร้าว | Coconut, served in coconut shell | 50-80B | Markets (Chatuchak, Jodd Fairs) | | 3 | Roti with Banana | โรตีกล้วย | Crispy flatbread, banana, condensed milk | 40-60B | Roti carts, night markets | | 4 | Khanom Krok | ขนมครก | Coconut pancakes, crispy outside, soft inside | 20-30B | Morning markets, Old Town | | 5 | Bua Loi | บัวลอย | Glutinous rice balls in warm coconut milk | 30-40B | Night markets, restaurants | | 6 | Khanom Buang | ขนมเบื้อง | Crispy Thai crepes with sweet/savory filling | 10-20B each | Old Town, markets | | 7 | Tub Tim Krob | ทับทิมกรอบ | Water chestnuts in sweet coconut milk with ice | 30-50B | Restaurants, dessert stalls | | 8 | Lod Chong | ลอดช่อง | Pandan noodles in sweet coconut milk | 25-40B | Markets, dessert stalls | | 9 | Kluay Buat Chi | กล้วยบวชชี | Banana in warm coconut milk | 25-35B | Restaurants, markets | | 10 | Sangkaya Fak Thong | สังขยาฟักทอง | Pumpkin custard (steamed whole pumpkin with egg custard) | 30-50B | Markets, restaurants |

Ordering Etiquette

Shared Dishes

Thai meals are communal. When eating with others:

Order multiple dishes to share (1 dish per person plus rice)
Put a serving of each dish on your rice plate using the serving spoon (not your own spoon)
Eat a little of each dish with each mouthful of rice
Do not load your plate — take small amounts and return for more
The host or eldest person usually orders

Rice Protocol

Jasmine rice is the default in central and southern Thailand
Sticky rice is the default in the north and northeast (Isaan)
Rice is the foundation — dishes are eaten WITH rice, not rice with dishes
Leaving a little rice on your plate is polite (it shows you are full)
Asking for more rice ("khaw khao ik" / ขอข้าวอีก) is perfectly normal and usually free

Utensils

Fork and spoon (not chopsticks) are the standard Thai utensils
The spoon is in your right hand — this is the eating utensil
The fork is in your left hand — use it to push food onto the spoon
Never put the fork in your mouth — it is for pushing only
Chopsticks are only used for noodle soups and Chinese-style dishes
Hands are used for sticky rice — tear off a small ball, press it flat, and use it to grab food

The Condiment Station

At noodle stalls and many restaurants, you will find a condiment caddy with four standard items. You are EXPECTED to customize your food:

Sugar (nam taan / น้ำตาล) — 1/2 to 1 teaspoon in noodle soups
Dried chili flakes (prik pon / พริกป่น) — to taste
Fish sauce (nam pla / น้ำปลา) — 1 teaspoon for saltiness
Chili vinegar (prik nam som / พริกน้ำส้ม) — 1 teaspoon for sour heat

Do not skip the condiment station. Thai dishes are served slightly under-seasoned on purpose — the vendor expects you to finish seasoning the dish yourself. This is not a flaw. It is the system.

What Else to Read

Thai Street Food Guide — Deep dive into street food culture, safety, and the best stalls
Street Food Ordering Guide — Thai phrases, pointing techniques, and ordering confidence
Thai Food Allergen Guide — Common allergens, printable cards, and communication strategies
Best Street Food in Bangkok — Neighborhood-by-neighborhood Bangkok food crawl
Best Thai Dishes by Region — Northern, Southern, Central, and Isaan cuisines explained
Vegetarian & Vegan Thailand — Plant-based eating guide for Thailand

Frequently Asked Questions

"Is Thai street food safe?"

Yes. Thai street food is overwhelmingly safe. Millions of Thais eat it every day. The high turnover at busy stalls means fresh ingredients. The food is cooked to order in front of you. Follow basic rules: eat at busy stalls, watch for cooked-to-order preparation, and avoid food that has been sitting in the sun for hours. If you get food poisoning in Thailand, it is more likely from a restaurant buffet or undercooked seafood at a tourist place than from a street cart. See our full Street Food Ordering Guide for detailed safety advice.

"How do I know what the spice level will be?"

Ask before ordering. Use the phrase "pet mai?" (เผ็ดไหม — is it spicy?) to check. Then specify your preference:

"Mai pet" (ไม่เผ็ด) — not spicy
"Pet nit noi" (เผ็ดนิดหน่อย) — a little spicy
"Pet maak" (เผ็ดมาก) — very spicy

You can always add heat from the condiment station. You cannot remove it. Start mild.

"What if I have food allergies?"

This is a serious concern. Thai food commonly contains peanuts, shellfish, soy, fish, and egg. If you have a severe allergy, carry a translated allergy card in Thai. Our Thai Food Allergen Guide has printable allergy cards you can download and show to vendors.

"Is it rude to not finish my food?"

No. In Thailand, leaving a small amount of food on your plate is actually polite — it signals that you are full and the host provided enough food. Eating every last grain of rice can imply you were not given enough. That said, at a street stall no one is watching or judging. Eat what you want.

"Should I tip at street food stalls?"

No. Tipping is not customary at street food stalls. You pay the listed price. At sit-down restaurants, a small tip (20-50B or rounding up the bill) is appreciated but not expected. Many restaurants add a 10% service charge already.

"How much should I budget for food per day?"

As a backpacker eating at street stalls and markets:

Ultra-budget: 150-250B per day ($4-7) — rice dishes, noodle soups, market food
Comfortable budget: 300-500B per day ($9-14) — mix of street food and casual restaurants
Moderate: 500-800B per day ($14-23) — some restaurant meals, night markets, desserts
Splurge: 800B+ per day ($23+) — seafood restaurants, trendy cafes, cooking classes

Most backpackers land in the 300-500B range and eat extremely well.

"Can I drink the water?"

Do not drink tap water in Thailand. Drink bottled water (7B at 7-Eleven, 10-15B from street vendors) or filtered water (many hostels have free filtered water stations). Ice in drinks is generally safe in Bangkok and tourist areas — it is factory-made tube ice or block ice.

"What time do Thai people eat?"

Thai people eat frequently and do not stick to rigid meal times:

Breakfast: 7-9am (many skip it or grab something quick)
Lunch: 11am-1pm (the biggest meal for office workers)
Dinner: 6-8pm (lighter than lunch for many Thais)
Snacks: Throughout the day — fruit, moo ping, khanom (sweets)
Late night: 10pm-1am — roti, pad thai, noodle soups near nightlife areas

Street stalls keep different hours — some are breakfast-only (6-9am), some are lunch-only (11am-2pm), and some only appear at night. Ask your hostel when specific stalls open.

Final Thought

Thai food is not difficult. It is not scary. It is one of the most balanced, flavorful, and satisfying cuisines on Earth, and it has been feeding millions of people every day for centuries.

The 30 dishes in this guide are your roadmap. Start with khao man gai and pad thai on day one. Eat pad kra pao and som tam by day three. Try boat noodles and larb by the end of your first week. By the time you leave Thailand, you will have a new favorite food — probably several — and a spice tolerance you did not know you were capable of.

The only real mistake is playing it safe the entire trip. Push one dish beyond your comfort zone each day. That is where the magic happens.

Prices listed are accurate as of early 2026 and given in Thai Baht (B). At the time of writing, 1 USD equals approximately 35 THB. Spice levels are subjective and based on the default preparation — you can always request more or less heat. Thai names include romanized pronunciation and Thai script for showing to vendors.