Top Twenty Thai Dishes
Twenty delicious reasons to pull up a chair.
Thai dishes to try first
Start with Pad Thai, chicken rice or fried rice for a gentler introduction. For something fragrant and bold, try tom yum, green curry or khao soi. The numbers help you browse our shortlist; they are not an official popularity ranking.
Heat and ingredients vary between kitchens. Ask for less chilli if you prefer, and check the ingredients directly if you have allergies or dietary requirements. Vegetable dishes can still contain fish sauce, shrimp paste or other animal ingredients.
Photo: John Aledia / Unsplash.
01 / 20 · Sweet, tangy stir-fried noodles
1. Pad Thai
Rice noodles meet tamarind, egg, tofu and crunchy bean sprouts in this familiar Thai favourite. Prawns or chicken are common additions, with peanuts and lime served alongside.
Try it: Squeeze over a little lime, taste first, then add chilli to suit you.
Heat guide: Usually gentle; chilli often added at the table.
Photo: Streets of Food / Unsplash.
02 / 20 · Hot-and-sour soup
2. Tom Yum
Lemongrass, galangal and makrut lime leaves give tom yum its unmistakable fragrance. Prawns make the famous tom yum goong; other seafood versions are popular too. Expect a bright, sour broth with a chilli kick.
Try it: Share a bowl with steamed rice. Enjoy the broth and seafood; leave the woody aromatics.
Heat guide: Often hot.
Photo: Andrew Relf / Unsplash.
03 / 20 · Gaeng khiao wan
3. Green Curry
A fragrant coconut curry with green chilli paste, basil and vegetables, often made with chicken. The creamy colour can be deceptive: green curry may pack plenty of heat.
Try it: Order jasmine rice alongside and try a little sauce before adding more.
Heat guide: Medium to hot.
Photo: sirasit gullasu / Unsplash.
04 / 20 · Crunchy green papaya salad
4. Som Tam
Shredded unripe papaya is pounded with lime, chilli and savoury seasoning. Tomato, long beans and peanuts bring colour and crunch. Regional versions have their own character.
Try it: Ask for less chilli if you prefer, and pair it with grilled chicken and sticky rice.
Heat guide: Often hot.
05 / 20 · Holy basil stir-fry
5. Pad Kra Pao
A fast, fragrant stir-fry of holy basil, garlic, chilli and your chosen meat, commonly pork or chicken. Served over rice, it is a satisfying everyday order.
Try it: Add a fried egg — kai dao — for a crisp edge and a rich yolk.
Heat guide: Medium to hot.
06 / 20 · Warm spices and coconut
6. Massaman Curry
Massaman brings together coconut milk, potatoes and warm spices in a rich curry. Chicken and beef versions are widely found; peanuts often add another layer of texture.
Try it: Try it with plain rice so the gently sweet, spiced sauce can shine.
Heat guide: Often gentler than green curry.
Photo: Kittitep Khotchalee / Unsplash.
07 / 20 · Northern curry noodles
7. Khao Soi
Soft egg noodles sit in a coconut curry broth beneath a crown of crisp fried noodles. Chicken is a popular choice. Shallots, pickled greens and lime usually arrive on the side.
Try it: Stir in a little lime and pickled greens, then compare the crunchy and soft noodles.
Heat guide: Medium; chilli oil may be separate.
Photo: Peeb / Wikimedia Commons · CC BY-SA 3.0. Display crop may vary.
08 / 20 · Coconut chicken soup
8. Tom Kha Gai
Chicken and mushrooms mingle in coconut milk scented with galangal, lemongrass and lime leaves. A squeeze of lime keeps the soup fresh and lively rather than simply rich.
Try it: Order a bowl to share with rice and another dish with a contrasting texture.
Heat guide: Often gentle to medium.
09 / 20 · Soy-sauce noodles
9. Pad See Ew
Broad rice noodles are stir-fried with egg, Chinese broccoli and a savoury soy-based sauce. A little sweetness and a smoky wok flavour make this a comforting noodle choice.
Try it: Taste before adding the table condiments; a splash of chilli vinegar can brighten it.
Heat guide: Usually gentle before condiments.
Photo: Christopher Alvarenga / Unsplash.
10 / 20 · Thai fried rice
10. Khao Pad
Fried rice is a useful anytime meal, with egg, vegetables and a choice such as chicken, pork or prawns. Cucumber and lime often keep the plate fresh and simple.
Try it: Squeeze on lime and add a little prik nam pla only if you want extra salt and chilli.
Heat guide: Usually gentle before condiments.
Photo: Takeaway / Wikimedia Commons · CC BY-SA 3.0. Display crop may vary.
11 / 20 · Chicken and fragrant rice
11. Khao Man Gai
Poached chicken is served over rice cooked in chicken stock, with cucumber, broth and a punchy dipping sauce. The pleasure is in the tender chicken and well-seasoned rice.
Try it: Start with a small spoonful of sauce; ginger, fermented beans and chilli give it plenty of character.
Heat guide: Chicken and rice are gentle; sauce varies.
Photo: Alexandra Tran / Unsplash.
12 / 20 · A bright, herby minced-meat salad
12. Larb
Larb combines cooked minced meat with lime, herbs and chilli. Isan-style versions often include toasted rice powder, giving the salad a nutty aroma and a little texture.
Try it: Scoop up a small bite with sticky rice and add fresh vegetables between mouthfuls.
Heat guide: Often medium to hot.
Photo: Takeaway / Wikimedia Commons · CC BY-SA 3.0. Display crop may vary.
13 / 20 · Thai grilled chicken
13. Gai Yang
Marinated chicken is grilled until fragrant, with golden skin and smoky edges. It is a natural partner for sticky rice and papaya salad, especially at Isan-style stalls and restaurants.
Try it: Order a half chicken to share and try the dipping sauce a little at a time.
Heat guide: Chicken often gentle; dips can be hot.
Photo: Takeaway / Wikimedia Commons · CC BY-SA 3.0. Display crop may vary.
14 / 20 · Grilled skewers with peanut sauce
14. Satay
Small marinated meat skewers are grilled and served with a rich peanut sauce and a sharp cucumber relish. Pork satay — moo satay — is a familiar Thai version.
Try it: Dip lightly, then follow with cucumber relish for a fresh contrast.
Heat guide: Usually gentle; sauces vary.
Photo: Takeaway / Wikimedia Commons · CC BY-SA 3.0. Display crop may vary.
15 / 20 · Thick, fragrant coconut curry
15. Panang Curry
Panang has a thicker sauce than many Thai curries, clinging to slices of meat rather than filling the bowl like soup. Finely sliced lime leaves add a fresh citrus aroma.
Try it: Choose chicken, pork or beef and enjoy a little sauce with each spoonful of rice.
Heat guide: Medium; recipes vary.
16 / 20 · Gaeng daeng
16. Red Curry
Red chilli curry paste gives this coconut curry its warm colour and savoury depth. Meat, vegetables and herbs vary between kitchens, making it a good dish to revisit.
Try it: Choose one version to share, then balance it with plain rice and a fresh vegetable dish.
Heat guide: Medium to hot.
Photo: Alpha / Wikimedia Commons · CC BY-SA 2.0. Display crop may vary.
17 / 20 · Kuay teow reua
17. Boat Noodles
Small bowls of noodles come with a deeply flavoured broth, meat and often meatballs. Traditional nam tok versions use blood to enrich the soup, so ask about the broth if that matters to you.
Try it: Start with one small bowl and order another if you enjoy it.
Heat guide: Varies; chilli may already be in the broth.
18 / 20 · Thai fish cakes
18. Tod Mun Pla
These small fried fish cakes are seasoned with curry paste and herbs. They have a springy bite, with cucumber relish or a sweet chilli-style dip providing contrast.
Try it: Share a plate as a starter and taste one before adding the dipping sauce.
Heat guide: Often gently spicy.
Photo: Markus Winkler / Unsplash.
19 / 20 · Khao niao mamuang
19. Mango Sticky Rice
Ripe mango, coconut-dressed sticky rice and a drizzle of coconut sauce make an irresistible sweet finish. The best bites bring fragrant mango and creamy rice together.
Try it: Share a portion after a savoury meal, or enjoy it as an afternoon treat.
Heat guide: Sweet; normally no chilli.
Photo: Ruth Hartnup / Wikimedia Commons · CC BY 2.0. Display crop may vary.
20 / 20 · Popia thot
20. Crispy Spring Rolls
Golden wrappers hold a savoury filling that may include vegetables, glass noodles or meat. Crisp outside and soft within, they are a familiar starter with a sweet dipping sauce.
Try it: Ask what is inside and enjoy them while they are freshly cooked and crisp.
Heat guide: Usually gentle; dipping sauce varies.
Make a meal of your next market visit
Choose a couple of dishes to share, leave space for dessert and let the market decide the rest. Our fruit guide is a good place to find your next fresh, colourful discovery.
A little more Thai food inspiration
Explore traditional dishes with the Thailand Department of Agricultural Extension and read about Thai food with the Tourism Authority of Thailand.
Photographs are credited below each image. Dishes and serving styles vary. The tom yum photograph shows a mixed-seafood version; the satay photograph shows pork. English spellings of Thai dish names also vary.