Below is a list of dishes found in Thai cuisine.
Note: The Thai script column is linked to how it is pronounced when available.
Thai name | Thai script | English name | Image | Region | Description |
---|---|---|---|---|---|
Chok | โจ๊ก | Rice congee | Of Chinese origin, it is a rice congee with minced chicken or pork. Mixing an egg in with the congee is optional. | ||
Khao kan chin | ข้าวกั๊นจิ๊น | ![]() |
North | A dish of the Tai Yai (Shan people) of Myanmar and northern Thailand, it is rice that is mixed with pork blood and steamed inside a banana leaf. Khao kan chin is served with cucumber, onions and fried, dried chili peppers. | |
Khao kha mu | ข้าวขาหมู | Braised pork leg on rice | Steamed rice is served with sliced pig's trotters, which has been simmered in soy sauce and five spice powder. It is always served with a sweet spicy dipping sauce, fresh bird's eye chili peppers and cloves of garlic on the side. Boiled egg and a clear broth on the side are optional. | ||
Khao khai chiao | ข้าวไข่เจียว | Omelette on rice | ![]() |
A quick snack or breakfast, it is an omelette with white rice, often eaten with chili sauce and cucumber. The variant shown in the image is khao khai chiao songkhrueang (Thai: ข้าวไข่เจียวทรงเครื่อง) where the omelette is topped with a minced pork and vegetable stir-fry. | |
Khao khluk kapi | ข้าวคลุกกะปิ | Fried rice with shrimp paste | ![]() |
Rice is fried with shrimp paste and served with sweet pork, sour mango, fried shrimp, chili peppers, and shallots. | |
Khao mok gai | ข้าวหมกไก่ | Thai chicken biryani | The Thai version of a "chicken biryani". The name literally means "rice covered chicken" and this Thai-Muslim dish is made by cooking rice together with the chicken curry. | ||
Khao mok nuea | ข้าวหมกเนื้อ | Thai beef biryani | ![]() |
The Thai version of a "beef biryani". | |
Khao man gai | ข้าวมันไก่ | Chicken rice | ![]() |
Rice steamed with garlic served with sliced chicken, chicken broth, and a spicy dipping sauce. This is a Thai version of a dish called Wenchang chicken (文昌雞) from Hainan in southern China. | |
Khao mu krop | ข้าวหมูกรอบ | Crispy pork on rice | ![]() |
Rice and crispy pork that is often, as here in this image, served with boiled egg and a bowl of broth. The sauce that always comes with khao mu krop is here served separately in the bowl at the top of the image. | |
Khao mu krop mu daeng | ข้าวหมูกรอบหมูแดง | Mixed crispy pork and red roast pork on rice | ![]() |
Slices of mu krop (crispy pork) and mu daeng (red roast pork) served on rice, and often covered with a sticky soy or oyster-sauce based sauce. Very often, a clear soup, boiled egg, cucumber, and spring onion is served on the side. Sliced chili peppers in Chinese black vinegar and dark soy sauce are provided as a condiment for this dish. | |
Khao na pet | ข้าวหน้าเป็ด | Red roast duck on rice | Boiled rice with roast duck and duck broth on the side. It is served with sliced chili peppers in soy sauce as a condiment. | ||
Khao niao | ข้าวเหนียว | Glutinous or sticky rice | Khao niao is traditionally eaten using only the right hand. It is the staple food of Northern and Northeastern Thais. | ||
Khao nuea op | ข้าวเนื้ออบ | ![]() |
Rice with slices of baked beef, served with a spicy chili dip. | ||
Khao phat | ข้าวผัด | Thai fried rice | ![]() |
Fried rice in Thailand can be made with different ingredients. Customarily served with fresh lime, cucumber, spring onions, and nam pla phrik (chili peppers in fish sauce). | |
Khao phat amerikan | ข้าวผัดอเมริกัน | American fried rice | ![]() |
American fried rice is rice fried with onion, tomato, raisins, and flavored with ketchup. It is often garnished with some sausage, fried chicken, and egg. | |
Khao phat kaeng khiao wan | ข้าวผัดแกงเขียวหวาน | ![]() |
Rice fried with green curry. | ||
Khao phat kaphrao mu | ข้าวผัดกะเพราหมู | Basil fried rice with pork | ![]() |
Rice fried with a certain variety of Thai basil called kaphrao (Ocimum tenuiflorum), sliced pork, and chili peppers. | |
Khao phat namliap | ข้าวผัดหนำเลี้ยบ | ![]() |
Rice fried with nam liap, the fruit of the Canarium album, also known as "Chinese olives". | ||
Khao phat nam phrik long ruea | ข้าวผัดน้ำพริกลงเรือ | ![]() |
Central | Rice fried with Nam phrik long ruea (lit. "boat journey chili paste") and pieces of khai khem (salted duck's eggs). Fried, sliced, sweet Chinese sausage called kun chiang (Thai: กุนเชียง) are also served here with some sliced cucumber on the side. | |
Khao phat nam phrik narok | ข้าวผัดน้ำพริกนรก | ![]() |
The name literally means "rice fried with chili paste from hell". The rice is fried with nam phrik narok, a very spicy chili paste made with fried catfish, grilled onion and garlic, grilled (dried) chili peppers, sugar, fish sauce, and shrimp paste. Here it is served with mu yang (grilled pork) and nam chim chaeo, a spicy dipping sauce. | ||
Khao tom | ข้าวต้ม | Thai rice soup | ![]() |
Boiled rice in a light broth, usually with minced pork, chicken, or fish. It is often eaten for breakfast. | |
Khao tom kui | ข้าวต้มกุ๊ย | Plain rice congee | ![]() |
Plain rice is cooked to a porridge and eaten as the staple together with a variety of side dishes. |
Thai name | Thai script | English name | Image | Region | Description |
---|---|---|---|---|---|
Bami haeng pet | บะหมี่แห้งเป็ด | Egg noodles served "dry" with duck | ![]() |
Egg noodles served "dry" with slices of braised duck, and often, as shown on the image, together with "blood tofu". The broth is served on the side. It is originally a Chinese dish. | |
Bami mu daeng | บะหมี่หมูแดง | Egg noodle soup with red roast pork | Originally a Chinese dish, it is now common in Thailand. Often served with chili peppers in vinegar, and dried chili flakes. The version shown in the photo also contains kiao kung (Thai: เกี๊ยวกุ้ง; prawn wontons). | ||
Khanom chin kaeng khiao wan kai | ขนมจีนแกงเขียวหวานไก่ | ![]() |
This noodle dish consists of green chicken curry served over khanom chin, fresh Thai rice noodles. It is usually accompanied by a selection of raw vegetables and herbs on the side. The chicken meat used in this particular version is chicken feet. | ||
Khanom chin nam ngiao | ขนมจีนน้ำเงี้ยว | ![]() |
North | A speciality of Northern Thailand, it is Thai fermented rice noodles served with pork or chicken blood tofu in a sauce made with pork broth and tomato, crushed fried dry chili peppers, pork blood, dry fermented soy bean, and dried red kapok flowers. | |
Khanom jeen nam yaa | ขนมจีนน้ำยา | ![]() |
Central | Thai rice noodles served with a fish based sauce called nam ya. | |
Khanom chin sao nam | ขนมจีนซาวน้ำ | ![]() |
Central | Cold rice noodles served as a salad with thick coconut milk, finely chopped pineapple, sliced raw garlic and Thai chili peppers, pounded dried prawns, shredded ginger, lime juice, fish sauce, and sugar. | |
Khao soi Chang Mai | ข้าวซอย | Northern Thai curry noodles | ![]() |
North | Boiled as well as crispy fried egg noodles (bami) are served in a curry soup. The version with chicken is called khao soi kai, with beef it is called khao soi nuea. |
Khao soi Mae Sai | ข้าวซอยแม่สาย | North | Khao soi Mae Sai is the name in Chiang Mai of a certain type of khao soi that is more common in Chiang Rai province, in the area along the border with Burma and Laos (Mae Sai is a border town in Chiang Rai province). It is a spicy soup-like dish, similar to the broth used in khanom chin nam ngiao, containing soft, wide rice noodles, pork ribs, congealed pork blood, and minced pork. Tomatoes and fermented soy bean give it its specific taste. Sliced raw cabbage and bean sprouts are served on the side. | ||
Khao soi nam na | ข้าวซอยน้ำหน้า | ![]() |
North | Somewhat similar to khao soi Mae Sai, this variant from the eastern part of Chiang Rai Province is made with wide rice noodles in a clear pork broth. A spoonful of nam phrik ong (a sauce made from minced pork, tomato, fermented soy bean or shrimp paste, and dried chili peppers) is heaped on top of the noodles (nam na literally means "with sauce on top"). | |
Kuaichap | กวยจั๊บ | Originally a Teochew Chinese dish (Chinese: 粿汁), it is a soup of pork broth with rolled up rice noodle sheets (resulting in rolls about the size of Italian penne), pork intestines, "blood tofu", and boiled egg. | |||
Kuai-tiao nam | ก๋วยเตี๋ยวน้ำ | Wide rice noodle soup | A soup of wide rice noodles, often with minced pork, pork balls or fish balls. | ||
Kuai-tiao nuea pueai | ก๋วยเตี๋ยวเนื้อเปื่อย | A beef noodle soup with slices of very tender beef (nuea pueay). | |||
Kuai-tiao phat khi mao | ก๋วยเตี๋ยวผัดขี้เมา | Drunken noodles | ![]() |
Spicy fried wide rice noodles. | |
Kuai-tiao rat na | ก๋วยเตี๋ยวราดหน้า | Wide rice noodles in gravy | Central | Fried wide rice noodles with beef, pork, chicken, or seafood in a thickened gravy. | |
Kuai-tiao ruea | ก๋วยเตี๋ยวเรือ | Boat noodles | ![]() |
Central | Rice noodles with beef or pork (and sometimes offal) in a brown broth which contains cinnamon, star anise and sometimes blood. It is spicy and sour. |
Mi krop | หมี่กรอบ | Thai crispy fried noodles | ![]() |
Deep fried rice vermicelli with a sweet and sour sauce. | |
Phat Mama | ผัดมาม่า | ![]() |
Mama (Thai: มาม่า) is the most popular brand of instant noodles in Thailand and the brand name is commonly used, instead of the generic bami kueng samret rup (Thai: บะหมี่กึ่งสำเร็จรูป), to designate instant noodles. The particular version in the image has been stir-fried "drunken noodle"-style. | ||
Phat si-io | ผัดซีอิ๊ว | Noodles stir-fried with soy sauce | ![]() |
Usually wide rice noodles fried with chicken or pork, and soy sauce. | |
Phat Thai | ผัดไทย | Pad Thai noodles | ![]() |
Stir fried medium size rice noodles (sen lek) with fish sauce, sugar, lime juice or tamarind pulp, ground peanuts, egg, bean sprouts, and Chinese chives (kuichai), combined with shrimp. | |
Phat wun sen | ผัดวุ้นเส้น | Stir-fried glass noodles | ![]() |
Glass noodles are stir-fried with egg and vegetables, and a variety of ingredients such as meat, seafood, or with vegetarian alternatives. | |
Sapaketti phat khi mao | สปาเกตตีผัดขี้เมา | ![]() |
A Thai fusion dish where the name literally means spaghetti fried "shit-drunk" (khi mao = extremely drunk). An explanation is that any dish fried this way is easy to make, spicy, and uses whatever ingredients are available at that time; great after a night out drinking when still hungry. | ||
Tom yam boran | ต้มยำโบราณ | ![]() |
Central | Tom yam boran is noodles served in a thick spicy sour sauce or broth, with crushed dried chili peppers, chopped peanuts, and blanched vegetables such as bean sprouts. This version is bami mu tom yam boran: with egg noodles and pork. | |
Yentafo | เย็นตาโฟ | ![]() |
The Thai version of the Chinese noodle dish Yong Tau Foo is slightly sweet, sour, salty, and spicy. | ||
Yum kanom jeen | ยำขนมจีน | Yum kanomjeen is a spicy and sour salad mixed with kanom jeen. Kanom jeen is thin rice noodles which are made from fresh rice sometimes fermented rice starch, fermented for few days, boiled and then made into noodles. The original kanom jeen came from the Mon people. The main ingredients of Yum kanom jeen are fish sauce, sugar, lime juice, and chili powder. Some places will add pla ra to Yum kanom jeen too. Pla ra is the Thai traditional ingredient produced by fermented fish. Yum kanom jeen has a good spicy and sour taste, but many people would like to order the flavor that they like. Yum kanom jeen is a low- calorie food and it has only 220 calories per dish. To suit for people who are healthy and want to diet. Yum kanom jeen is not difficult to find. It can be found in either restaurant or street food. |
Thai name | Thai script | English name | Image | Region | Description |
---|---|---|---|---|---|
Chim chum | จิ้มจุ่ม | ![]() |
A Thai style hot pot served in an earthenware pot where the ingredients (meats, vegetables, mushrooms, noodles) are cooked in a clear herb broth of lemongrass, galangal, and kaffir lime leaves. Additionally, the broth can contain other herbs such as kaphrao (Thai holy basil), spices such as chillies, or in addition be partially meat based, using pork ribs for instance as one of the base ingredients. It is served with one or more nam chim (dipping sauces). | ||
Kaolao | เกาเหลา | ![]() |
A soup of Chinese origin, usually containing offal, often pork liver and intestines, also boiled eggs, and other meats such as crispy pork. Alternatively, at regular noodle soup shops, it can also be as a regular Thai-Chinese noodle soup but then served without any noodles. | ||
Khao soi noi songkhrueang | ข้าวซอยน้อยทรงเครื่อง | ![]() |
Colloquially also known as pizza doi (Thai: พิซซาดอย, literally: "mountain pizza"). This is a dish of Shan people. This version uses steamed egg and vegetables as the filling for the steamed rice wrap. The whole is dusted with crushed peanuts. | ||
Mu kratha | หมูกระทะ | ![]() |
Mu kratha resembles a combination of a Korean barbecue and a Chinese hot pot. Meat (most often pork) is grilled in the center while the vegetables and other ingredients, such as fish balls, cook in the soup. It is served with a variety of nam chim (Thai dipping sauces). | ||
Nam phrik kapi kap pla thu thot | น้ำพริกกะปิกับปลาทูทอด | ![]() |
Fried pla thu served with nam phrik kapi, a pungent dip made mainly from shrimp paste and chili peppers, and raw, steamed or fried vegetables (often pieces of cha-om omelette). It is eaten with khanom chin (Thai rice noodles) or steamed rice. Although the name of this dish is often shortened to nam phrik pla thu, this refers to a certain type of chili paste in which pla thu is used as an ingredient. | ||
Pathongko | ปาท่องโก๋ | ![]() |
The Thai version of the Chinese crullers called youtiao, they tend to be smaller than the Chinese original. Most often eaten with sweetened condensed milk or with Thai coconut jam, they can also be served with chok, Thai rice congee. | ||
Suki | สุกี้ | Thai suki | A Thai variant of the Chinese hot pot, it is mainly eaten as a meal on its own. |
Thai name | Thai script | English name | Image | Region | Description |
---|---|---|---|---|---|
Chingrit thot | จิ้งหรีดทอด | Deep-fried crickets | ![]() |
Deep-fried crickets, either Gryllus bimaculatus or, as shown in the image, Acheta domesticus. This dish is often eaten as a snack to go with drinks. | |
Kai rom khwan | ไก่รมควัน | Smoked chicken | ![]() |
Smoked chicken is often eaten as a snack to go with drinks. | |
Karipap | กะหรี่ปั๊บ | Curry puff or Samosa | ![]() |
Central | In Thailand, Karipap is a popular street food snack that is commonly made by using spring roll wrappers. The filling contains chicken, potato, onion and curry powder. These flat and triangle shaped snacks are derived from the Indian samosas. |
Khaep mu | แคบหมู | Crispy pork rind | ![]() |
North | Deep fried crispy pork rinds, often eaten with nam phrik num and other northern Thai dips. |
Khanom chip | ขนมจีบ | Siu mai | ![]() |
The Thai version of the Chinese steamed dumplings called siu mai in Cantonese. The color indicates the filling: the green dumplings contain a mix of minced pork and crab meat, the others have a filling of only minced pork. | |
Khanom kuichai | ขนมกุยช่าย | Fried chive dumplings | ![]() |
Originally a dish of the Teochew people called "gu chai gue" (Chinese script: 韭菜馃) in the Teochew language, these are steamed dumplings made from rice powder and a filling of garlic chives. The dipping sauce for this dish is soy sauce which often is spiced with dried chili flakes. This particular version was fried to give it a crispy texture. | |
Khanom Tokyo | ขนมโตเกียว | ![]() |
Literally translated it means "Tokyo cake", it is a Thai style crêpe wrapped around a hot dog and sweet chili sauce. The chili sauce can also be served on the side as a dip. Other versions of khanom Tokiao use yam or sweet condensed milk as a filling. | ||
Khao phan nga muan | ข้าวพันงาม้วน | ![]() |
North | Rolled khao phan with sesame seeds. Khao phan is a specialty from Uttaradit province. Rice flour is mixed with water and let to ferment overnight. The resulting batter is then spread out thinly over a cloth stretched out over a steamer, covered with a hood and let to steam for a few minutes. Rolled up it is served with a chili dip. | |
Khao phan phak | ข้าวพันผัก | ![]() |
North | Khao phan are thin, steamed rice sheets made from the fermented batter of rice flour mixed with water. Here it is served as a wrap for stir-fried vegetables. | |
Luk chin ping | ลูกชิ้นปิ้ง | Grilled meatball | ![]() |
Meatballs made from fish, pork, beef or chicken are grilled on a stick and served with a spicy and tangy dipping sauce. The ones shown on the image are made with pork and beef. It is commonly sold from street stalls in Thailand. | |
Mamuang nam pla wan | มะม่วงน้ำปลาหวาน | ![]() |
Tart, unripe mango served with a sweet, salty and spicy dipping sauce made from shallots, fish sauce, dried chili peppers, dried shrimp, and palm sugar (nam pla wan means "sweet fish sauce"). This is normally eaten as a snack on its own. | ||
Miang kham | เมี่ยงคำ | Dried shrimp and other ingredients wrapped in cha phlu (Thai: ชะพลู) leaves. | |||
Miang pla | เมี่ยงปลา | ![]() |
Similar to Miang kham, the main ingredient for this wrap is deep-fried fish. | ||
Mu daet diao | หมูแดดเดียว | ![]() |
Deep-fried strips of sun dried pork, here with sesame seeds. A spicy dipping sauce (very often Sriracha sauce) is almost always provided with this dish. | ||
Nuea daet diao kaphrao thot | เนื้อแดดเดียวกะเพราทอด | ![]() |
Deep-fried strips of sun dried beef and with crispy fried holy basil. | ||
Nuea khem thot | เนื้อเค็มทอด | ![]() |
North | Salted and sun-dried beef that has been deep-fried before serving. | |
Pla muek yang | ปลาหมึกย่าง | Grilled cuttlefish | ![]() |
Plainly grilled cuttlefish. | |
Sate | สะเต๊ะ | Satay | Marinated beef, chicken, or pork grilled on bamboo skewers and usually served with nam chim sate (peanut sauce) and achat (pickled cucumber). | ||
Thot man khaophot | ทอดมันข้าวโพด | Deep-fried cakes made with corn and herbs in a batter and served with a sweet chili sauce | |||
Thot man pla | ทอดมันปลา | Fried fish cakes | ![]() |
Deep fried patties of minced fish mixed with red curry paste, finely chopped yardlong beans (tua fak yao), and finely shredded leaves of kaffir lime (makrut). Knife fish (pla krai) is popularly used. For this variety of thot man, a sweet & hot similar to chicken chili sauce is provided usually mixed with chopped pieces of cucumber, crushed peanuts, and topped with phak chi. | |
Thot man pu | ทอดมันปู | Fried crab cakes | Deep fried patties of minced crab meat. Plum sauce is commonly provided. | ||
Thot man kung | ทอดมันกุ้ง | Fried prawn cakes | Another popular variety of thot man where minced shrimp or prawn is used. Plum sauce is commonly provided. | ||
Tod Mun Hua Plee | ทอดมันหัวปลี | Fried banana blossom fritters | Tod Mun Hua Plee is one of the individual dishes in Thailand. It is made from banana blossom which is the flower of banana. | ||
Thung thong | ถุงทอง | Money bag | ![]() |
Small, crispy, deep-fried pastry purses filled with a mixture of minced chicken or pork together with minced prawns, mushroom and water chestnut, and served with sweet plum sauce or Thai sweet chili sauce. | |
Tua mai thot | ตัวไหมทอด | ![]() |
Crispy, deep-fried pupae of silkworms. This dish is most often eaten as a snack in order to go with any drink. | ||
La tiang | ล่าเตียง | Omelette with Minced Shrimp | It is an ancient Thai snack, because it appears in literature of King Rama II. It comprises shrimp, pork and peanut and wrapped by omelette to make a square shape. |
For a more comprehensive list, see List of Thai desserts and snacks. |
Thai name | Thai script | English name | Image | Region | Description |
---|---|---|---|---|---|
Chaokuai | เฉาก๊วย | Grass jelly | ![]() |
Grass jelly is made from a herb from the mint family. It is often served with only shaved ice and brown sugar. | |
Dara thong | ดาราทอง | ![]() |
Dara thong or thong ek krachang (ทองเอกกระจัง) is a golden dough ball made from wheat flour, egg yolks, coconut milk, and sugar, topped with a little piece of gold leaf, and decorated with sugar-coated, dry-fried watermelon seeds. Nowadays, it is often wrongly referred to as cha mongkut (จ่ามงกุฎ), which is the name of another Thai traditional sweet. | ||
Foi thong | ฝอยทอง | ![]() |
The name translates to "golden threads", it is a sweet snack or dessert of strings of egg yolk shortly boiled in sugar syrup. This, and other egg-based sweets such as sangkhaya, were introduced to the royal court of Ayutthaya by Maria Guyomar de Pinha in the 17th century CE. | ||
Khanom bua loi | ขนมบัวลอย | Taro root mixed with flour into balls and served in coconut milk. | |||
Khanom chan | ขนมชั้น | ![]() |
A multi-colored pudding of layers of sticky rice flour and tapioca flour mixed with coconut milk and sugar. Each layer will be differently scented (pandan, jasmine and more). It is similar to the Indonesian, Malaysian and Singaporean kueh lapis. | ||
Khanom farang kudi chin | ขนมฝรั่งกุฎีจีน | "Foreigner's snack of the Chinese church" | Bangkok | Small muffins. The main ingredients are duck eggs, sugar and wheat flour. No butter, milk or yeast. No preservatives. The little cakes are topped with raisins, gourds dipped in syrup, and persimmon.[6] | |
Khanom khrok | ขนมครก | ![]() |
Small coconut hotcakes with different fillings. These are made on a special cast-iron pan with indentations. Two-halves are eventually stuck to one another to form the finished miniature pancake.[7] | ||
Khanom mo kaeng | ขนมหม้อแกง | A sweet baked pudding containing coconut milk, eggs, palm sugar, and flour, sprinkled with sweet fried onions. | |||
Khanom piak pun | ขนมเปียกปูน | The unique smoky flavor and the deep black color comes from coconut ash. It is made from a mix of sticky rice flour and tapioca flour, together with coconut milk and sugar. | |||
Khanom tako | ขนมตะโก้ | ![]() |
Jasmine scented coconut pudding set in cups of fragrant pandan leaf. | ||
Khanom tako phueak | ขนมตะโก้เผือก | ![]() |
Traditional sweets made with coconut milk, rice, flour, sugar, and boiled taro pieces in a banana leaf cone. | ||
Khanom tan | ขนมตาล | Palm flavoured miniature cake with shredded coconut on top. | |||
Khanom thuai talai | ขนมถ้วยตะไล | Steamed sweet coconut jelly and cream. | |||
Khanom tom | ขนมต้ม | Central | These sweets are made by boiling balls of dough made from glutinous rice powder, coconut cream, grated coconut, sugar, and flavorings. Then they are covered with more grated coconut. | ||
Khanom tom | ขนมต้ม | South | A Southern Thai snack made from sticky rice, coconut milk, sugar, and salt. The mixture is wrapped in a young mangrove fan palm leaf, formed into a triangle shape, and then boiled or steamed until cooked. Eaten during the Chak Phra Festival. | ||
Khanom wun | ขนมวุ้น | ![]() |
These are desserts made with an agar gelatin and the colors represent different flavors. | ||
Khao niao mamuang | ข้าวเหนียวมะม่วง | Mango with sticky rice | ![]() |
Sticky rice cooked in sweetened thick coconut milk, served with slices of ripe mango.[2] | |
Khao niao sangkhaya | ข้าวเหนียวสังขยา | Sticky rice served with an egg and coconut custard (coconut jam). | |||
Khao tom mat | ข้าวต้มมัด | ![]() |
The dish is made by wrapping sweet banana and sticky rice inside a banana leaf and then steaming it. The banana takes on a pink color after steaming. | ||
Kluai thot | กล้วยทอด | ![]() |
Deep-fried bananas in a light batter. | ||
Kraya sat | กระยาสารท | Wafers or chunks of rice candy with beans and sesame. Often prepared as an offering to the monks. | |||
Lot chong nam kathi | ลอดช่องน้ำกะทิ | Cendol | Pandan-flavored rice flour noodles in sweetened coconut milk, similar to the Indonesian cendol. | ||
Mamuang dong | มะม่วงดอง | Pickled mango | ![]() |
Pickled green mango is often eaten as a semi-sweet snack. | |
Roti kluai | โรตีกล้วย | Roti with banana | ![]() |
Sliced banana and beaten eggs are fried inside a thin sheet of dough, then cut and served with sweetened condensed milk or sugar. | |
Roti sai mai | โรตีสายไหม | ![]() |
An extremely sweet kind of cotton candy which is wrapped inside small, thin pancakes. | ||
Ruam mit | รวมมิตร | A chilled sweet snack/dessert with a mix of ingredients, such as sweetened chestnuts, jackfruit, lotus root, tapioca, and lot chong, in sweetened coconut milk. | |||
Sangkhaya fak thong | สังขยาฟักทอง | Pumpkin-coconut custard | Steamed pumpkin with an egg-and-coconut custard filling, similar to the coconut jam from Malaysia, Indonesia and the Philippines. | ||
Sakhu thua dam | สาคูถั่วดำ | ![]() |
Tapioca pearls and black beans (one of the vigna cultivars) with sweetened coconut milk and the flesh of a young coconut. | ||
That khai | ทาร์ตไข่ | Egg tart | ![]() |
The Thai version of the Portuguese pastel de nata. | |
Sakhu sai mu | สาคูไส้หมู | Tapioca Balls with Pork Filling | In Thailand tapioca balls with pork filling are call sakhu sai mu. Sakhu sai mu is a kind of snack which is very famous in Thailand and found at street stalls and markets. It is a dumpling which consists of a flour ball with a pork filling. Most people in Thailand eat it with khao kriap pak mo. | ||
Thong yip | ทองหยิบ | ![]() |
Thong yip is made from egg yolks like foi thong. The difference is that instead of being thread-like, thong yip are shaped like flowers. |
Thai name | Thai script | English name | Image | Region | Description |
---|---|---|---|---|---|
Cha dam yen | ชาดำเย็น | Black iced tea | It is made from strongly brewed black tea ("red tea" in East Asia). The tea is sweetened with sugar and served with ice. | ||
Cha manao | ชามะนาว | Lime flavored tea | It is made from strongly brewed black tea ("red tea" in East Asia). The tea is sweetened with sugar flavored with sugar and lime and served hot or with ice. Mint may also be added. | ||
Cha ron | ชาร้อน | Thai hot tea | It is made from strongly brewed black tea ("red tea" in East Asia). The tea is sweetened with sugar and condensed milk and served hot. | ||
Nam wan | น้ำหวาน | Concentrated artificial fruit-flavored syrup | Normally poured on grated ice. | ||
Cha yen | ชาเย็น | Thai iced tea | It is made from strongly brewed black tea ("red tea" in East Asia). Additional ingredients may include orange blossom water, star anise, crushed tamarind seed and sometimes other spices. The tea is sweetened with sugar and condensed milk and served chilled. | ||
Kafae boran | กาแฟโบราณ | ![]() |
Kafae boran literally translates to "ancient/traditional coffee". It is a strong coffee that is served with sweetened condensed milk, similar in taste to the kopi that is served at kopi tiam (traditional coffee shops) of Malaysia and Singapore. It is usually made with robusta coffee beans, by steeping the grounds inside a brewing "sock". | ||
Krating Daeng | กระทิงแดง | Thai red bull | An energy drink and the origin of Red Bull. | ||
Lao Khao | เหล้าขาว | Thai rice whisky | A distilled alcohol made from Thai rice, it is often a home-made moonshine. | ||
Lao Mae Khong | เหล้าแม่โขง | Mekhong | ![]() |
Closer to a rum, it is distilled from sugarcane and rice. | |
Nam bai bua bok | น้ำใบบัวบก | Gotu kola juice | A refreshing drink made from the leaves of the Asiatic Pennywort (Centella asiatica). | ||
Nam dok anchan | น้ำดอกอัญชัน | Clitoria ternatea drink | A refreshing drink made from Clitoria ternatea flower flavored with sugar served with ice. | ||
Nam manao | น้ำมะนาว | Lime drink | A refreshing drink made from lime juice flavored with sugar and a pinch of salt served with ice. | ||
Nam phan | น้ำพันช์ | Thai punch | ![]() |
Resembling a slush puppie laced with alcohol, this drink is popular with students. Nam means liquid or water, phan is derived from the English word "punch": a beverage based on fruit and often containing alcohol. | |
Nam takhrai | น้ำตะไคร้ | Lemongrass tea | A refreshing drink made from lemongrass. It can be served either hot or with ice. | ||
Nom yen | นมเย็น | Thai pink milk | A drink made from sala syrup and hot milk. | ||
Oliang | โอเลี้ยง | Iced black coffee | A sweet Thai black ice coffee. The name is of Teochew origin where "o" means black, and "liang" means cold. | ||
Saeng som | แสงโสม | Sang Som | A Thai rum which has been distilled since 1977. | ||
Satho | สาโท | Thai rice wine | ![]() |
A traditional rice wine from the Isan region. |