Specialist guide
The 20 Famous Thai Dishes to Try and Where to Eat Them
Twenty dishes, what each one is, how hot it is, what it costs and where to eat it.
- Budget
- ฿300–1,000/day eating brilliantly
- Best for
- food travelers, first-timers
- Logistics
- Easy
- Updated
- Oct 19, 2026
What Food Is Thailand Famous For?
Thailand is famous for pad thai, tom yum goong, green curry, som tam (green papaya salad), massaman curry and mango sticky rice. Close behind them come pad kra pao, the holy-basil stir-fry Thais eat for lunch every day, and khao soi, the coconut-curry noodle soup of Chiang Mai. Thai cooking balances sour, sweet, salty and hot in the same dish, and most of it falls into four families, tom (soups), yam (salads), tam (pounded salads like som tam) and kaeng (curries), plus the stir-fried noodles and rice that came with Chinese cooks.
Below are the 20 dishes worth knowing by name, each with its Thai name, the region it comes from, how spicy it is, what it costs on the street, and the stall or restaurant where it's at its best. The famous versions are usually the cheap ones. A definitive bowl in a shophouse that has made one dish for fifty years costs ฿40–150.
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Key Facts
Spice is negotiable, so learn one phrase
'Pet nit noi' (a little spicy) works everywhere, 'mai pet' (not spicy) is the escape hatch, and 'pet mak' asks for the real thing. Som tam, larb and southern curries run hottest by default. The caddy on every table holds chili flakes, sugar, fish sauce with chilies and vinegar, for adjusting either way.
Chinatown after dark is ten dishes in one street
Yaowarat, Bangkok's Chinatown, fills with stalls from about 18:00, with kuay jab at Nai Ek, curries at Jek Pui and seafood grills within a few blocks. A guided food walk is the easiest way to try a dozen dishes on your first night without guessing what to order.
Busy stalls are the safe ones
High turnover means fresh ingredients and food cooked hot in front of you, so the line is the hygiene certificate. The famous shops in this guide are exactly that kind. Go gently for your first couple of days and carry the usual caution about raw dishes in remote places.
The 20 Dishes at a Glance
| Dish | Thai name | Region | Spice | Typical price | Where to eat it |
|---|---|---|---|---|---|
| Pad thai | ผัดไทย | Central | Mild | ฿50–80 street, ฿120–150 at Thipsamai | Thipsamai, Bangkok |
| Tom yum goong | ต้มยำกุ้ง | Central | Hot | Street-meal prices (฿60–150), more with river prawns | Rung Rueang (noodle version), Bangkok |
| Green curry | แกงเขียวหวาน | Central | Medium to hot | About ฿40 over rice at Jek Pui | Jek Pui, Bangkok |
| Som tam | ส้มตำ | Isan | Hot | ฿40–80 | Somtam Nua, Bangkok |
| Massaman curry | แกงมัสมั่น | South | Mild | Restaurant prices | Any good Thai kitchen, or a cooking class |
| Pad kra pao | ผัดกะเพรา | Everywhere | Hot | ฿50–80 | Phed Mark, Bangkok |
| Khao soi | ข้าวซอย | North | Mild to medium | ฿50–80 a bowl | Khao Soi Maesai, Chiang Mai |
| Mango sticky rice | ข้าวเหนียวมะม่วง | Central | Not spicy | ฿80–120 at a cart, ฿120–180 at the famous shops | K. Panich, Bangkok |
| Tom kha gai | ต้มข่าไก่ | Central | Mild | Restaurant prices | Any good Thai kitchen |
| Pad see ew | ผัดซีอิ๊ว | Everywhere | Mild | Street-meal prices (฿60–150) | Any noodle stall |
| Larb | ลาบ | Isan and north | Hot | Under ฿200 a person at a larb house | Larb Duang Dee Mee Sook, Chiang Mai |
| Moo ping | หมูปิ้ง | Everywhere | Not spicy | ฿10–25 a skewer | Morning street carts |
| Boat noodles | ก๋วยเตี๋ยวเรือ | Central | Medium | ฿20–30 a bowl | Boat Noodle Alley, Bangkok |
| Khao man gai | ข้าวมันไก่ | Central (Hainanese) | Mild | ฿50–70 at Go-Ang | Go-Ang Pratunam, Bangkok |
| Gai yang | ไก่ย่าง | Isan | Not spicy (the dip is) | Under ฿200 a head with som tam | SP Chicken, Chiang Mai |
| Kuay jab | ก๋วยจั๊บ | Bangkok Chinatown | Mild, peppery | Street-meal prices (฿60–150) | Nai Ek, Bangkok |
| Khao kha moo | ข้าวขาหมู | Everywhere (Chinese-Thai) | Mild | Under ฿200 a plate | Chang Phueak Gate, Chiang Mai |
| Crab omelet | ไข่เจียวปู | Bangkok | Not spicy | ฿1,000–1,500 at Jay Fai | Jay Fai or Krua Apsorn, Bangkok |
| Kua kling | คั่วกลิ้ง | South | Very hot | Restaurant prices | Raya, Phuket Old Town |
| Kua gai | ก๋วยเตี๋ยวคั่วไก่ | Bangkok | Mild | About ฿60 at Ann | Ann Guay Tiew Kua Gai, Bangkok |
Prices are what the named places and typical stalls charge. Tourist strips charge more for the same plate.
The 20 Most Famous Thai Dishes
In rough order of fame, starting with the dishes every Thai menu abroad carries and ending with the ones Thais rate higher. Each one names the place to eat it, and the card under it is that place, with its hours and directions.
1. Pad thai (ผัดไทย), Bangkok and the central plains
MildStir-fried rice noodles with tamarind, palm sugar, fish sauce, egg, dried shrimp, tofu and peanuts, with lime, chili and bean sprouts on the side. It is the dish most often called Thailand's national dish, and it is a young one. Prime Minister Plaek Phibunsongkhram's government promoted rice noodles during the World War II rice shortage, and pad thai came out of that campaign.
Thipsamai on Maha Chai Road has cooked it over charcoal since 1966, and the egg-wrapped version costs ฿120–150. Pad Thai Fai Ta Lu holds a Michelin Bib Gourmand for its smoky version with crispy pork, and MaeThum and Kratong Thong are the old-city specialists on our Best Pad Thai in Bangkok list. A street wok charges ฿50–80.
2. Tom yum goong (ต้มยำกุ้ง), Central Thailand
HotHot and sour prawn soup built on lemongrass, galangal, kaffir lime leaf, chili, lime and fish sauce. It comes clear (nam sai) or creamy (nam khon, with evaporated milk or chili paste), and the river-prawn version is the one people mean.
The cult form is tom yum noodles. Rung Rueang on Sukhumvit 26 serves the definitive spicy-sour pork bowl and closes by late afternoon. For the prawn soup itself, Mam Tom Yum Kung on Soi Kraisi near Khao San is the river-prawn stall a Mark Wiens video made famous.
3. Green curry (แกงเขียวหวาน), Central Thailand
Medium to hotKaeng khiao wan, literally sweet green curry, is coconut milk cooked with a paste of fresh green chilies, Thai eggplant and sweet basil, usually with chicken or fish balls. It is sweet and herbal with real heat behind it.
Jek Pui in Chinatown is a curry-and-rice stall famous for having chairs but no tables, and its green curry is one of the most praised, about ฿40 over rice with the plate in your hand. For a sit-down meal of old-school central Thai cooking, Krua Apsorn on Dinso Road is the one.
4. Som tam (ส้มตำ), Isan, the northeast
HotShredded green papaya pounded in a mortar with lime, chili, garlic, fish sauce, palm sugar, tomatoes, long beans and peanuts. It is eaten with sticky rice and usually grilled chicken, and it is fiery by default. Ask for 'pet nit noi' unless you want the Isan version.
Somtam Nua in Siam Square is Bangkok's benchmark, line included. Somtum Der at Sala Daeng is Michelin-listed and labels its full Isan menu in English, and Som Tam Jay So in a lane off Silom charges ฿50–80 a plate. Street carts charge ฿40–60.
5. Massaman curry (แกงมัสมั่น), Southern Thailand
MildA slow braise of beef or chicken with potatoes, peanuts, cardamom, cinnamon and tamarind in coconut milk. The name comes from the Persian word for Muslim, and most accounts place it with the Muslim cooks of the south and the old court at Ayutthaya. CNN ranked it first in its world's 50 best foods in 2011 and again in 2018.
It is mild and sweet, the best first curry for anyone wary of heat, and it is usually a restaurant dish rather than a street one. It is also the curry most cooking classes teach, which is a good reason to take one.
6. Pad kra pao (ผัดกะเพรา), Everywhere
HotMinced pork or chicken flash-fried with holy basil, garlic and a lot of chili, over rice, under a fried egg with crispy edges. This is what Thailand actually eats for lunch, at every shophouse and street counter for ฿50–80. Order it 'kai dao' to get the egg.
Every Thai has their own favorite, so there is no single temple to it. Phed Mark near Ekkamai is the one place that does nothing else, and you choose the spice level when you order.
7. Khao soi (ข้าวซอย), Northern Thailand
Mild to mediumEgg noodles in a coconut-curry broth, topped with a nest of crispy fried noodles and finished at the table with pickled mustard greens, shallots, lime and chili oil. It came to the north with Chin Haw Muslim traders, and a Burmese noodle soup is its likely ancestor. Outside the north it barely exists, so eat it in Chiang Mai, at ฿50–80 a bowl.
Khao Soi Maesai is the Michelin-listed locals' champion and sells out most days by mid-afternoon. Khao Soi Khun Yai is a lunch-only shop by the moat, Khao Soi Islam the halal source, Lamduan Fa Ham the old riverside name, and Lung Prakit in Hai Ya the one where reviewers order the beef. Our Best Khao Soi in Chiang Mai list ranks them all, and two bowls in one day is reasonable.
8. Mango sticky rice (ข้าวเหนียวมะม่วง), Central Thailand
Not spicyRipe nam dok mai mango beside glutinous rice soaked in salted coconut cream, scattered with crispy mung beans. The fruit peaks from about March to June, when it is sweetest and cheapest, though shops sell it all year.
K. Panich on Tanao Road has sold sticky rice from brass pans since 1932, about ฿130 a box, open Monday to Saturday from 07:00. Mae Varee at Thong Lo is open daily until 22:00, and Myth I covers the late-night craving. A cart charges ฿80–120.
9. Tom kha gai (ต้มข่าไก่), Central Thailand
MildChicken simmered in coconut milk with galangal, lemongrass and lime leaf, soured with lime at the end. It shares tom yum's herbs, but the coconut milk takes the edge off the chili, so it is the soup to order for anyone who finds tom yum too hot.
Thais eat it as a dish with rice rather than a starter. Any good Thai restaurant makes it, and it rarely comes from a street cart.
10. Pad see ew (ผัดซีอิ๊ว), Everywhere
MildWide rice noodles stir-fried with dark soy sauce, egg, Chinese broccoli and pork or chicken until the edges catch. It is sweet, smoky and not spicy at all, the dish children and the spice-shy fall back on.
Any noodle stall that fries to order makes it at street-meal prices. The chili, sugar and vinegar on the table are there to finish it the Thai way.
11. Larb (ลาบ), Isan and the north
HotA warm salad of minced meat with lime, fish sauce, chili, shallots, mint and toasted ground rice, eaten with sticky rice and raw vegetables. The Isan version is sour and hot. The northern version, larb muang, swaps the lime for a dry spice mix and is sometimes served raw.
In Chiang Mai, Larb Duang Dee Mee Sook is a plain roadside restaurant in the MICHELIN Guide's northern selection, open daily from 11:00 to 22:00, and the larb houses there come in under ฿200 a person.
12. Moo ping (หมูปิ้ง), Everywhere
Not spicyPork marinated in garlic, coriander root, palm sugar and coconut milk, grilled on bamboo skewers over charcoal. With a bag of sticky rice it is the Thai breakfast on the way to work.
Look for the smoke from street carts in the early morning, at ฿10–25 a skewer.
13. Boat noodles (ก๋วยเตี๋ยวเรือ), Bangkok and Ayutthaya
MediumSmall bowls of rice noodles in a dark, spiced pork or beef broth enriched with blood, named for the boats they were once sold from on the canals. The bowls are tiny on purpose, ฿20–30 each, and people order them by the stack.
Boat Noodle Alley along the canal at Victory Monument is where to eat them, open daily from 09:00 to 20:30 near BTS exits 3 and 4. Toy Kuay Teow Ruea is the shop with the stacked-bowl ritual to join.
14. Khao man gai (ข้าวมันไก่), Central Thailand
MildHainanese chicken rice, Thai style. Poached chicken over rice cooked in chicken fat and broth, with a cup of soup and a ginger, garlic and fermented-bean sauce that makes the dish.
Go-Ang Pratunam, the shop with staff in pink shirts, is the Michelin-recognized standard at ฿50–70 a plate, the fast lunch in the Pratunam market maze.
15. Gai yang (ไก่ย่าง), Isan, the northeast
Not spicy (the dip is)Whole chicken marinated in garlic, coriander root and pepper and grilled slowly over charcoal, then dipped in jaew, a sauce of dried chili, lime and toasted rice. It completes the Isan trinity with som tam and sticky rice.
In Chiang Mai, SP Chicken in the Old City is the name that comes up most, open from 10:00 to 17:00, cash only, under ฿200 a head and often sold out by mid-afternoon. Cherng Doi off Nimman is the sit-down alternative and closes Mondays. In Bangkok, Polo Fried Chicken by Lumpini Park does the fried version under crispy garlic.
16. Kuay jab (ก๋วยจั๊บ), Bangkok's Chinatown
Mild, pepperyRolled rice noodles in a clear, white-pepper pork broth with crackling pork belly and offal for those who want it. It is Teochew Chinese in origin and one of the reasons Yaowarat is the best food street in the country.
Nai Ek on Yaowarat has served it since 1960 and is the address. Guay Jub Ouan Pochana nearby is the other famous name.
17. Khao kha moo (ข้าวขาหมู), Everywhere (Chinese-Thai)
MildPork leg braised for hours in soy and five-spice until the skin melts, sliced over rice with a boiled egg, pickled mustard greens and a sour chili-vinegar sauce. Every market in the country has a stall.
The famous one is the Cowboy Hat Lady's stall in the night market at Chang Phueak Gate in Chiang Mai, from 17:00 to midnight daily, under ฿200 a plate. Use the sauce and pickles.
18. Crab omelet (ไข่เจียวปู), Bangkok
Not spicyEgg deep-fried around a heap of crab meat until it is crisp outside and soft within. A plain Thai omelet over rice, kai jeow, is a cheap everyday dish. The crab version is the splurge.
Raan Jay Fai is street food's only global superstar, the chef in ski goggles whose crab omelet holds a Michelin star and costs ฿1,000–1,500, Wednesday to Saturday only, with a long wait. Krua Apsorn on Dinso Road makes the acknowledged alternative at a fraction of the price, along with stir-fried crab in yellow chili.
19. Kua kling (คั่วกลิ้ง), Southern Thailand
Very hotMinced pork or beef dry-fried with southern curry paste, turmeric and kaffir lime leaf until there is no sauce left, only heat. The south cooks the hottest food in Thailand, and kua kling and gaeng som, a sour curry, are where to test that.
Raya in a two-story wooden house in Phuket Old Town is the place for both, with no air-conditioning, so go after dark. Nearby, One Chun holds a Michelin Bib Gourmand for its yellow curry with crab over noodles.
20. Kua gai (ก๋วยเตี๋ยวคั่วไก่), Bangkok
MildWide rice noodles fried in a very hot wok with chicken and egg until the edges char and crisp. It is a Bangkok dish travelers rarely know to order.
Ann Guay Tiew Kua Gai on Luang Road, between the Old City and Chinatown, does only this, about ฿60 a plate with a Michelin Bib Gourmand, open daily from 14:00 to 23:00, which makes it an early dinner before a walk through Yaowarat.
Thai Food by Region
Thailand eats differently in each of its four regions, and the famous dishes sort neatly by where they come from. Knowing which region a dish belongs to tells you where to eat the best version of it.
The north, around Chiang Mai
Less sweet, less coconut, more herbs, smoke and pork. Khao soi is the headline, and the rest of the table is sai ua (herb sausage), nam prik noom (green chili dip with pork crackling), hang lay (a Burmese-style pork curry) and larb muang. Huen Phen near Wat Phra Singh has been the old city's benchmark for northern cooking for decades, and the Best Thai Restaurants in Chiang Mai list has the rest.
Isan, the northeast
The hottest and sourest everyday food in Thailand, eaten with sticky rice by hand. Som tam, larb, gai yang and nam tok (grilled meat salad) are Isan dishes, and Isan cooks took them to every city in the country. In Bangkok the famous Isan tables are Somtam Nua and Somtum Der.
The center and Bangkok
The cooking most of the world knows as Thai food, richer and sweeter, with coconut curries, tom yum, pad thai and mango sticky rice. Bangkok adds a deep Chinese-Thai layer, kuay jab, khao man gai, khao kha moo, wonton noodles and Wattana Panich's beef broth in Ekkamai, which has simmered for half a century. The Best Street Food in Bangkok list ranks the stalls.
The south and Phuket
Turmeric, fresh chilies, seafood and the strongest heat in the country, with Malay and Muslim influence in massaman and roti. Phuket Old Town adds its own Hokkien Chinese dishes, and Tu Kab Khao on Phangnga Road cooks Phuket pork stew and crab fried rice in a restored century-old building. The Best Restaurants in Phuket list covers the island.
How to Order Thai Food
Thais eat with a fork and spoon, the fork pushing food onto the spoon, and keep chopsticks for noodle soups. Sticky rice is eaten by hand, rolled into a ball and used to pick up som tam or larb. Dishes are shared and arrive as they're cooked, so order a few for the table rather than one each.
At a one-dish shop, order the dish on the sign. Specialization is the point of Thai street food, and the shop that has made kuay jab for sixty years doesn't need to make anything else. At a curry-and-rice stall, point at the trays, one or two curries over rice, and you're done.
Spice levels go up from 'mai pet' (not spicy) through 'pet nit noi' (a little spicy) to 'pet mak' (very spicy). Even 'mai pet' som tam can carry some heat. If a dish arrives too hot, plain rice helps more than water.
Vegetarians should ask for 'jay' food. It is Thai Buddhist cooking with no meat, fish sauce or other animal products, and the stalls that serve it hang yellow flags with red lettering.
Learn to Cook Them
The curries are the dishes that are hardest to eat well at home and easiest to learn in a morning. A half-day cooking class often starts at a market and covers a curry paste pounded from scratch, a soup, a stir-fry and mango sticky rice. Chiang Mai's are known for farm settings outside the city, and Bangkok's for market tours in the center. The Best Cooking Classes in Bangkok and Best Cooking Classes in Chiang Mai lists compare them.
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Best Hotels in Bangkok
My pick at each price level in Bangkok, going by Google's hotel class. Hotels from my ranked list of the 10 best come first, then the best-reviewed. Each button opens the hotel on Booking.com with your dates filled in.
#1Luxury · 5-star
Millennium Hilton Bangkok4.6 (12,976 reviews)
Upscale riverside hotel on the Chao Phraya with strong service and sweeping river views.
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#8Mid-range · 4-star
Centara Watergate Pavilion Hotel Bangkok4.5 (4,456 reviews)
Sleek Bangkok hotel with spacious rooms, rooftop bar, spa, and an unbeatable location near top shopping.
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My pick at each price level in Chiang Mai, going by Google's hotel class. Hotels from my ranked list of the 10 best come first, then the best-reviewed. Each button opens the hotel on Booking.com with your dates filled in.
#1Luxury · 5-star
Shangri-La Chiang Mai4.6 (4,289 reviews)
Upscale hotel near Chiang Mai's Night Bazaar, offering spacious rooms, a pool, spa, and Szechuan dining.
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#3Mid-range · 4-star
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Chic boutique hotel on Rachadamnoen Rd offering a fitness center, European bistro, and open-air bar.
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#9Budget · 3-star
Cross Chiang Mai Riverside4.8 (994 reviews)
A boutique riverside resort in Chiang Mai offering stylish rooms, a spa, pool, and upscale dining.
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Eat deeper.
Frequently Asked Questions
Common questions about The 20 Famous Thai Dishes to Try and Where to Eat Them.
Pad thai, tom yum goong, green curry, som tam (green papaya salad), massaman curry and mango sticky rice are the dishes Thailand is famous for abroad. In Thailand itself, pad kra pao (holy-basil stir-fry over rice), khao soi (northern curry noodles), boat noodles and khao man gai (chicken rice) are just as famous, and many travelers rate them higher.
Pad thai is the usual answer. The government of Prime Minister Plaek Phibunsongkhram promoted rice noodles during the World War II rice shortage, and pad thai came out of that campaign as a national dish. Tom yum goong is the other dish often given the title, and many Thais would say pad kra pao, because it is what the country eats every day.
Pad thai, tom yum goong, green curry, som tam, massaman curry, pad kra pao, khao soi, mango sticky rice, tom kha gai and pad see ew. Larb, moo ping, boat noodles and khao man gai make it twenty with the rest of this guide's list.
Abroad, pad thai. In Thailand, pad kra pao, the minced pork or chicken stir-fried with holy basil and chili over rice with a fried egg. It is the default order at every lunch counter in the country and costs ฿50–80.
Southern dishes such as kua kling (dry-fried curried mince) and gaeng tai pla, and Isan dishes like som tam and larb ordered the way locals eat them. Ask for 'pet mak' if you want the full heat, or 'pet nit noi' for a little.
Pad thai, pad see ew, khao man gai, kuay jab, khao kha moo, massaman curry, tom kha gai, moo ping, gai yang and mango sticky rice are all mild or not spicy at all. For anything else, say 'mai pet' (not spicy) when you order.
Both use lemongrass, galangal and lime leaf. Tom yum is a hot and sour broth, usually with prawns. Tom kha is made with coconut milk and usually chicken, so it is creamier and much milder.
Yes, with one word. Ask for 'jay' food, Thai Buddhist cooking with no meat, fish sauce or other animal products. Stalls that serve it hang yellow flags with red lettering. Elsewhere, fish sauce and shrimp paste go into most dishes, so a meatless curry is not vegetarian unless you ask.
A famous street-stall or shophouse dish costs ฿40–150, and most of the legendary places in this guide charge exactly that. Boat noodles are ฿20–30 a bowl and khao soi ฿50–80. A full day of eating well in Bangkok lands around ฿300–600. The big exception is Jay Fai's Michelin-starred crab omelet at ฿1,000–1,500.
Broadly yes, with one rule. Eat where the locals line up. High turnover means fresh ingredients and hot woks, and by that measure the famous stalls in this guide are the safest food in the country. Eat dishes cooked to order in front of you and go gently your first couple of days.
Northern Thailand's curry noodle soup, egg noodles in a coconut-curry broth topped with crispy fried noodles and finished with pickled mustard greens, shallots and lime. Eat it in Chiang Mai, at ฿50–80 a bowl. Khao Soi Maesai, Khao Soi Khun Yai and Khao Soi Islam are the essential three.
As a once-per-trip experience, most people say yes. The crab omelet is a torpedo of crab in a crisp egg shell, and watching the goggled chef work her charcoal woks is Bangkok theater. Expect ฿1,000–1,500 for the omelet and a long wait, Wednesday to Saturday only. For the same dish at a fraction of the price, Krua Apsorn's version is the acknowledged alternative.
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Written by
Mac Kiley
I lived in Bangkok for four years and traveled the country from there. The guides are my own opinions, written the way I'd explain them to a friend planning a trip.
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