List of Thai dishes

From Wikipedia, the free encyclopedia

This is a list of selected dishes found in Thai cuisine.

Contents
1 Individual dishes
1.1 Rice dishes
1.2 Noodle dishes
1.3 Miscellaneous
2 Shared dishes
2.1 Curries Family breakfast in theIsan region
2.2 Soups
2.3 Salads
2.4 Fried and stir-fried dishes
2.5 Deep-fried dishes
2.6 Grilled dishes
2.7 Steamed or blanched dishes
2.8 Stewed dishes
2.9 Dipping sauces and pastes
2.10 Miscellaneous
3 Savoury snacks and starters
4 Sweet snacks and desserts
5 Drinks
6 See also
7 References
8 Further reading
9 External links

Individual dishes
Note: The Thai script column is linked to how it is pronounced when available.

Rice dishes
 Thai Thai English
Image Region Description
name script name

Rice Of Chinese origin, it is a rice congee with minced chicken

Chok โจก
congee or pork. Mixing an egg in with the congee is optional.

A dish of the Tai Yai (Shan people) of Myanmar and

Khao ขาวกัน
๊ northern Thailand, it is rice that is mixed with pork blood
North
kan chin จิน
๊ and steamed inside a banana leaf.Khao kan chin is served
with cucumber, onions and fried, dried chillies.[1]

Steamed rice is served with sliced pig's trotters which has

been simmered in soy sauce and five spice powder. It is
Khao
ขาวขาหมู always served with a sweet spicy dipping sauce, fresh
kha mu
bird's eye chillies and cloves of garlic on the side. Boiled
egg and a clear broth on the side are optional.

A quick snack or breakfast, it is an omelet with white rice,

Khao often eaten with chilli sauce and cucumber.The variant
ขาวไข Omelet shown in the image iskhao khai chiao songkhrueang
khai
เจียว on rice
chiao (Thai: ขาวไขเจียวทรงเครื่อง) where the omelet is topped
with a minced pork and vegetable stir-fry.

Fried rice
Khao ขาวคลุก with Rice is fried with shrimp paste and served with sweet pork,
khluk
กะปิ shrimp sour mango, fried shrimp, chillies and shallots.
kapi
paste

The Thai version of a "chicken biryani". The name

ขาวหมก Thai
Khao literally means "rice covered chicken". ThisThai-Muslim
chicken
mok kai ไก dish is made by cooking rice together with the chicken
biryani
curry.

Khao ขาวหมก
mok The Thai version of a "beef biryani".
nuea เนื้อ

Khao Chicken Rice steamed with garlic served with sliced chicken,
ขาวมันไก
man kai rice chicken broth and a spicy dipping sauce.

Khao mu ขาวหมู Rice and crispy pork that is often, as here in this image,
krop served with boiled egg and a bowl of broth. The sauce that
กรอบ
 always comes with khao mu krop is here served separately
in the bowl at the top of the image.

Slices of mu krop (crispy pork) and mu daeng (red roast

Khao mu ขาวหมู pork) served on rice, and often covered with a sticky soya
and/or oyster-sauce based sauce. Very often, a clear soup,
krop mu กรอบ
boiled egg, cucumber, and spring onion is served on the
daeng
หมูแดง side. Sliced chillies in Chinese black vinegar and dark soy
sauce are provided as a condiment for this dish.

ขาวหนา Red roast

Khao na Boiled rice with roast duck and duck broth on the side. It is
duck on
pet เป็ ด served with sliced chillies in soy sauce as a condiment.
rice

ขาว Glutinous
Khao Khao niao is traditionally eaten using only the right hand.
or sticky
niao เหนียว It is the staple food of Northern and Northeastern Thais.
rice

Khao ขาวเนื้อ Rice with slices of baked beef, served with a spicy chilli
nuea op อบ dip.

Fried rice in Thailand can be made with different

Khao Thai fried ingredients. Customarily served with fresh lime,
ขาวผัด
phat rice cucumber, spring onions and nam pla phrik (chillies in fish
sauce).

Khao ขาวผัด American fried rice is rice fried with onion, tomato, raisins
American
phat and flavoured with ketchup. It is often garnished with
อเมริกัน fried rice
amerikan some sausage, fried chicken and egg.

Khao
phat ขาวผัด
kaeng แกงเขียว Rice fried with green curry.
khiao
หวาน
wan

Khao ขาวผัด Basil

phat Rice fried with a certain variety of Thai basil called
kaphrao กะเพรา fried rice
kaphrao (Ocimum tenuiflorum), sliced pork and chillies.
with pork
mu หมู

Khao ขาวผัด Rice fried with nam liap, the fruit of the Canarium album,
phat also known as "Chinese olives".
 namliap หนําเลี้ยบ

Rice fried with Nam phrik long ruea (lit. "boat journey
Khao ขาวผัดนํ้า chilli paste") and pieces ofkhai khem (salted duck's eggs).
phat nam Fried, sliced, sweet Chinese sausage calledkun chiang
พริกลง Central
phrik
(Thai: กุนเชียง) are also served here with some sliced
long ruea เรือ
cucumber on the side.

The name literally means "rice fried with chilli paste from
Khao hell". The rice is fried withnam phrik narok, a very spicy
phat nam ขาวผัดนํ้า chilli paste made with fried catfish, grilled onion and
phrik พริกนรก garlic, grilled (dried) chillies, sugar, fish sauce and shrimp
narok paste. Here it is served withmu yang (grilled pork) and
nam chim chaeo, a spicy dipping sauce.

Khao Thai rice Boiled rice in a light broth, usually with minced pork,
ขาวตม
tom soup chicken or fish. It is often eaten for breakfast.

Khao ขาวตม Plain rice Plain rice is cooked to a porridge and eaten as the staple
tom kui กุย congee together with a variety of side dishes.

Noodle dishes
 Thai Thai English
Image Region Description
name script name

Egg
noodles Egg noodles served "dry" with slices of braised duck, and
Bami บะหมี่ served often, as shown on the image, together with "blood tofu".
haeng
แหงเป็ ด "dry" The broth is served on the side. It is originally a Chinese
pet
with dish.
duck

Egg
noodle Originally a Chinese dish, it is now common in Thailand.
Bami mu บะหมี่ soup Often served with chillies in vinegar, and dried chilli flakes.
daeng with red The version shown in the photo also containskiao kung
หมูแดง
roast (Thai: เกีย
๊ วกุง; prawn wontons).
pork

Khanom This noodle dish consists ofgreen chicken curry served

chin ขนมจีน over khanom chin, fresh Thai rice noodles. It is usually
kaeng แกงเขียว accompanied by a selection of raw vegetables and herbs on
khiao the side. The chicken meat used in this particular version is
หวานไก
wan kai chicken feet.

A speciality of Northern Thailand, it is Thai fermented rice

Khanom ขนมจีน noodles served with pork or chicken blood tofu in a sauce
chin nam North made with pork broth and tomato, crushed fried dry chillies,
ngiao นํ้าเงี้ยว pork blood, dry fermented soy bean, and dried red kapok
flowers.

Khanom ขนมจีน Thai rice noodles served with a fish based sauce callednam
chin Central
นํ้ายา ya.
namya

Cold rice noodles served as a salad with thick coconut milk,

Khanom ขนมจีน finely chopped pineapple, sliced raw garlic and Thai
chin sao Central
ซาวนํ้า chillies, pounded dried prawns, shredded ginger, lime juice,
nam
fish sauce and sugar.

Northern
Boiled as well as crispy fried egg noodles b( ami) are served
Thai
Khao soi ขาวซอย curry
North in a curry soup. The version with chicken is calledkhao soi
kai, with beef it is called khao soi nuea.
noodles

Khao soi Mae Sai is the name in Chiang Mai of a certain

type of khao soi that is more common inChiang Rai
province, in the area along the border with Burma and Laos
ขาวซอย (Mae Sai is a border town in Chiang Rai province). It is a
Khao soi
North spicy soup-like dish, similar to the broth used inkhanom
Mae Sai แมสาย chin nam ngiao, containing soft, wide rice noodles, pork
ribs, congealed pork blood and minced pork. T omatoes and
fermented soy bean give it its specific taste. Sliced raw
cabbage and bean sprouts are served on the side.
Khao soi ขาวซอย North Somewhat similar to khao soi Mae Sai, this variant from
nam na the eastern part of Chiang Rai Province is made with wide
นํ้าหนา rice noodles in a clear pork broth. A spoonful ofnam phrik
ong (a sauce made from minced pork, tomato, fermented
soy bean or shrimp paste, and dried chillies) is heaped on
top of the noodles (nam na literally means "with sauce on
top").

Originally a Teochew Chinese dish (Chinese: 粿汁), it is a

soup of pork broth with rolled up rice noodle sheets
Kuaichap กวยจับ
๊
(resulting in rolls about the size of Italian penne), pork
intestines, "blood tofu", and boiled egg.

Wide
Kuai-tiao กวยเตีย
๋ ว rice A soup of wide rice noodles, often with minced pork,pork
nam นํ้า noodle balls or fish balls.
soup

Kuai-tiao กวยเตีย
๋ ว A beef noodle soup with slices of very tender beef nuea
(
nuea
เนื้อเปื่ อย pueay).
pueai

Kuai-tiao กวยเตีย
๋ ว Drunken
phat khi Spicy fried wide rice noodles.
ผัดขี้เมา noodles
mao

Wide
Kuai-tiao กวยเตีย
๋ ว rice Fried wide rice noodles with beef, pork, chicken or seafood
Central
rat na ราดหนา noodles in a thickened gravy.
in gravy

กวยเตีย
๋ ว Rice noodles with beef or pork (and sometimes of
fal) in a
Kuai-tiao Boat
Central brown broth which containscinnamon, star anise and
ruea เรือ noodles
sometimes blood. It is spicy and sour.

Thai
crispy
Mi krop หมี่กรอบ Deep fried rice vermicelli with a sweet and sour sauce.
fried
noodles

Mama (Thai: มามา) is the most popular brand of instant

noodles in Thailand and the brand name is commonly used,
Phat instead of the generic bami kueng samret rup (Thai: บะหมี่
Mama ผัดมามา
กึ่งสําเร็จรูป), to designate instant noodles. The particular
version in the image has been stir-fried "drunken noodle"-
style.

Noodles
stir-fried Usually wide rice noodles fried with chicken or pork, and
Phat si-io ผัดซีอวิ๊ with soy soy sauce.
sauce

Phat thai ผัดไทย Noodles Stir fried medium size rice noodles s(en lek) with fish
pad Thai sauce, sugar, lime juice or tamarind pulp, ground peanuts,
egg, bean sprouts, andChinese chives (kuichai), combined
with pork, chicken, seafood, or tofu.
 Stir-
ผัดวุน Glass noodles are stir-fried with egg and vegetables, and a
Phat wun fried
variety of ingredients such as meat, seafood, or with
sen เสน glass
vegetarian alternatives.
noodles

A Thai fusion dish where the name literally means spaghetti

Sapaketti สปาเกตตี fried "shit-drunk" (khi mao = extremely drunk). An
phat khi explanation is that any dish fried this way is easy to make,
mao ผัดขี้เมา spicy, and uses whatever ingredients are available at that
time; great after a night out drinking when still hungry
.

Tom yam boran is noodles served in a thick spicy sour

Tom yam ตมยํา sauce or broth, with crushed dried chillies, chopped peanuts
Central
boran โบราณ and blanched vegetables such as bean sprouts. This version
is bami mu tom yam boran: with egg noodles and pork.

The Thai version of the Chinese noodle dishYong Tau Foo

Yentafo เย็นตาโฟ
is slightly sweet, sour, salty and spicy.

Miscellaneous
 Thai Thai English
Image Region Description
name script name

A Thai style hot pot served in anearthenware pot where the

ingredients (meats, vegetables, mushrooms, noodles) are
cooked in a clear herb broth of lemongrass, galangal and
Chim kaffir lime leaves. Additionally, the broth can contain other
จิ้มจุม
chum herbs such as kaphrao (Thai holy basil), spices such as
chillies, or in addition be partially meat based, using, for
instance, pork ribs as one of the base ingredients. It is
served with one or morenam chim (dipping sauces).

A soup of Chinese origin, usually containing offal, often

pork liver and intestines, also boiled eggs, and other meats
Kaolao เกาเหลา 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.

Mu kratha resembles a combination of aKorean barbecue

หมู and a Chinese hot pot. Meat (most often pork) is grilled in
Mu kratha the centre while the vegetables and other ingredients, such
กระทะ as fish balls, cook in the soup. It is served with a variety of
nam chim (Thai dipping sauces).

Fried pla thu served with nam phrik kapi, a pungent dip
นํ้าพริก made mainly from shrimp paste and chillies, and raw,
Nam phrik
กะปิ กับ steamed and/or fried vegetables (often pieces ofcha-om
kapi kap
omelet). It is eaten withkhanom chin (Thai rice noodles) or
pla thu ปลาทู steamed rice. Although the name of this dish is often
thot[2]
ทอด shortened to nam phrik pla thu, this refers to a certain type
of chilli paste in whichpla thu is used as an ingredient.

The Thai version of the Chinesecrullers called youtiao,

they tend to be smaller than the Chinese original. Most
Pathongko ปาทองโก often eaten with sweetened condensed milk or with Thai
coconut jam, they can also be served withchok, Thai rice
congee.[3]

Thai A Thai variant of the Chinesehot pot, it is mainly eaten as a

Suki สุก้ ี
suki meal on its own.

Shared dishes
Curries
 Thai Thai English
Image Region Description
name script name

It is a slowly stewed meat curry from northern Thailand.

Chin hum จิน
๊ ฮุม North
This particular version is made with beef.[4]

Chuchi ฉูฉ่ี ปลา

pla Central A semi-dry red curry with friedSnapper.
kaphong กะพง

Chuchi ฉูฉ่ป
ี ลา A semi-dry curry made with fresh (i.e. unsteamed and
pla thu South unsalted) pla thu (Rastrelliger brachysoma). The version
sot ทูสด in the image was made at a southern Thai restaurant.

A northern Thai curry with cha-om (the young leaves of

Kaeng แกง the Acacia pennata) and dried fish.[5] This particular
North
cha-om ชะอม version also contained a mix of different types of
mushroom.

Kaeng fak แกงฟั ก A northern Thai curry made withwinter melon and
North
sai kai ใสไก chicken. It is also known under the namekaeng fak khio.[6]

A northern Thai curry that is made from the unopened

แกง flower buds of the shrubBroussonetia kurzii (J. D.
Kaeng
ดอกสะ North Hooker) Corner. These flower buds are availablein
dok salae
northern Thailand only from mid-February until late
แล
March.

A Burmese influenced curry of stewed meat (usually

Kaeng แกง pork), peanuts, dried chillies and tamarind juice but
North
hangle ฮังเล without coconut milk. Thin strips of fresh ginger are added
in before serving.

A northern Thai curry made with pork and a variety of

Kaeng het แกงเห็ด North
mushrooms.

Kaeng ho แกงโฮะ North A Northern Thai dish where one or more types of curry are
refried with glass noodles and other ingredients such as
kaffir lime leaves, lemongrass and bamboo shoots. At least
one of the curries used in this recipe should be the
Northern Thai pork curry calledkaeng hangle.
 It is a Thai-Muslim dish which is mostly known in the
Kaeng แกง Yellow West as "Thai yellow curry". It is of Indian origin and is
kari กะหรี่ curry often made with chicken and potatoes. It can also be made
with other meats or seafood.

A spicy curry of herbs, vegetables,cha-om leaves (a kind

Kaeng
แกงแค North of acacia tree), and meat (chicken, water buffalo, pork or
khae
frog). It does not contain any coconut milk.

แกง A northern Thai curry made with boiled wholejackfruit,

Kaeng
North pork, tomatoes and choppedchakhan (Piper interruptum;
khanun ขนุน "pepper vine").[7]

แกง A coconut curry made with fresh green chillies and

Kaeng Green flavoured with Thai basil, usually with chicken kaeng
(
เขียว Central
khiao wan curry khiao wan kai) or fish balls (kaeng khiao wan luk chin
หวาน pla).

Kaeng แกงขี้ This creamy curry has as its main ingredient the leaves and
khilek เหล็ก flower buds of the Senna siamea tree (khilek in Thai).

A type of Thai curry which uses a larger amount of

turmeric in the paste than is usually the norm. A popular
Kaeng preparation is with prawns and pineapple. This particular
แกงคั่ว Central
khua version is called kaeng khua het fang (Thai: แกงคั่วเห็ด
ฟาง): with straw mushrooms.

Kaeng แกงคั่ว A thick central Thai curry with pork and the leaves of
khua mu
bai หมูใบ Central chamuang or Garcinia cowa, a tree related to the
mangosteen.
chamuang ชะมวง

Kaeng แกง A pork curry aspic (jelly) from northern Thailand which is
North
kradang กระดาง eaten cold.

Kaeng แกง South A sour spicy curry that does not contain coconut milk and
lueang is yellow in colour due to the use ofturmeric, often with
เหลือง fish and vegetables, such asbamboo shoots as in the
version in the photo. In southern Thailand it is called
kaeng som but due to it being different from the central
Thai kaeng som, it is called kaeng lueang ("yellow curry")
elsewhere. It should not be confused with what is known
as "yellow curry" outside of Thailand.
 A thick, Indian style curry containing coconut milk,
Kaeng แกง Massaman usually of stewed beef or, as in the image, chicken. This
South
matsaman มัสมั่น curry curry contains roasted dried spices that are rarely found in
other Thai curries.

แกง A spicy Lanna "curry" with meat and several kinds of

Kaeng om North vegetables, and without any coconut milk. The version
ออม shown in the photo is with chicken.

Traditionally made withwild boar, most often pork or

Jungle
Kaeng pa แกงป า North chicken is used nowadays. This curry, as most curries from
curry
northern Thailand, does not contain coconut milk.

Kaeng แกงผัก
phak A northern Thai curry made with "morning glory" and
บุงใส North
bung sai fish. This particular version uses catfish.
pla ปลา

Kaeng แกงผัก
A somewhat spicy soup/curry (kaeng) made with cabbage
phak kat กาด (phak kat cho, a variety of Brassica rapa chinensis) and
cho North
จอกระดู pork ribs (kraduk mu). As is usual with Northern Thai
kraduk
"curries", it does not contain any coconut milk.
mu กหมู

Kaeng แกงผัก A northern Thai curry made with the leaves of theFicus
North
phak lueat เลือด virens. This version is with pork.

Kaeng แกงผัก A northern Thai curry made with the leaves of the vine
phak North Gymnema inodorum and dried fish. In this particular
siangda เซียงดา version, snakehead fish is used.[8]

Kaeng แกงผัก A Northern Thai curry made with the leaves of the woody
phak wan หวาน North plant Melientha suavis Pierre, glass noodles and dried
pa fish.[9]
ป า

Kaeng แกง Phanaeng Central A so-called dry, Indian influenced coconut curry with beef
phanaeng curry (phanaeng nuea, Thai: พะแนงเนื้อ), chicken, pork or
พะแนง
seafood such as soft shell crab.
 A spicy red curry made with dried chillies, containing
coconut milk. It can be made with different meats, seafood
Kaeng
แกงเผ็ด Red curry Central or tofu, in combination with (several types of) eggplant(s)
phet
and sometimes other vegetables. Fresh green peppercorns
and Thai basil are often added to enhance the flavour.

Kaeng แกงเผ็ด Red curry Red curry with roast duck is the quintessential mix of the
phet pet with roast Central Thai (red curry) and Chinese (red roast duck) cuisines.
yang เป็ ดยาง duck This dish often also contains grapes and/or pineapple.

A northern Thai curry made with chopped banana flower

Kaeng pli แกงปลี North
and pork.

A hot and sour Thai curry/soup made with tamarind paste

and fish (often pla chon ["Snakehead fish"]). Kaeng som
Kaeng
som แกงสม Central cha-om thot (Thai: แกงสมชะอมทอด) is a version of the
dish which features deep-friedcha-om (Acacia leaves) as
one of its ingredients.

แกง A thick, spicy vegetable curry made with turmeric, a sauce

Kaeng tai
South made from fish innards (tai pla), and shrimp paste,
pla ไตปลา containing roasted fish, bamboo shoots and eggplant.

One of the dishes mentioned in King Rama II's poem on

Thai dishes, it is a central Thai curry originally made with
แกง the fatty belly part of thePangasius Larnaudii (thae pho;
Kaeng
Central shark catfish) but now more often belly pork is used as is
thepho เทโพ the case with the version shown in the photo. The other
main ingredient in this curry isphak bung Chin (Chinese
water spinach).

A northern Thai curry made with the stalks of the

Colocasia gigantea and (cat)fish. Colocasia gigantea is
Kaeng tun แกงตูน called tun (Thai: ตูน) in the northern Thai language and
khun (Thai: คูน) in standard Thai.

แกง

Kaeng yot ยอด A northern Thai curry made with "coconut heart" and
maphrao มะพราว North chicken.[10] The taste of "coconut heart" is similar to
on sai kai bamboo shoots but much sweeter.
ออนใส
ไก

Kaeng แกง North A northern Thai curry made with the tender core of the

trunk of the banana plant.[11]

yuak หยวก trunk of the banana plant.[11]

A very spicy, dry fried curry made with chopped meat

Khua
kling คั่วกลิ้ง South (usually beef, chicken, pork or lamb) served with a lar
ge
amount of shredded fresh kaffir lime leaves.

Khua คั่ว
A very spicy and, for Thai standards, "dry" curry with
kraduk กระดูก South
pork ribs. It is a Southern Thai speciality.
mu
หมู

A curry dish from Northern Thailand containing chicken.

Yam chin
ยําจิน
๊ ไก North The version in the image also contains sliced banana
kai
flower.[12]

Kaeng ranchuan is a beef curry and fermented shrimp

paste chilli sauce, similar totom yam. It was created by
chef in royal households from the leftovers and turned in
new dish by combining pieces of meat and leftover sauce
especially nam phrik kapi. The most popular of all dip is
nam phrik kapi, a very delicious sauce of Thailand because
this sauce can be eaten with everything. Many Thai chefs
reformed kaeng ranchuan to restaurants after it was
mentioned by culinary authority ML Nueang Ninrat, in a
แกง memoir explaining her life during the reign of King Rama
Kaeng
Central V and VI. People misunderstand about the origin and
ranchuan รัญจวน preparation of kaeng ranchuan because of famous TV
series that do the wrong method of this dish and make
people remember that this is the realkaeng ranchuan
preparation method. So, the realkaeng ranchuan is in ML
Ninrat book “Life in the Palace” she tells how her
grandmother, Princess Sabai Ninrat created this dish. At
the end of dinner there was leftovers so she asked her
assistant to separate the meat from chili and basil. Then,
she mixed it into a broth and added leftover of Nam prhrik
kapi ,so this is called the realkaeng ranchuan.[13]

Soups
Thai Thai English
Image Region Description
name script name

The name literally translates to "chicken stewed with Chinese

Kai ไกตุน medicine". It contains medicinal herbs, one of them the dried
tun ya
ยาจีน fruit of the wolfberry, a.k.a. goji berries (Thai: เกากี้; kaoki).
chin
The dish is of Chinese origin.

This is a clear broth, usually served together withkhao man

kai (chicken rice), khao mok (Thai biryani), khao kha mu
(pork trotter simmered in soy sauce served with rice),khao na
pet (red roast duck on rice), orkhao mu daeng (red roast pork
on rice). The broth can be made from chicken and/or pork, or
Nam it can be wholly vegetarian. The version served with duck is
นํ้าซุป
sup usually made from duck bones. It will often contain slicedhua
chai thao (white radish; also known as phak kat hua in Thai)
and hua chai po khem (a Chinese ingredient of dried and
salted chopped turnip). Garlic, ginger, and pepper are often
used as additional ingredients. It is most often garnished with
fresh coriander leaves and/or spring onion.

A light vegetable, chicken or pork broth with vegetables and

ตมจืด Clear
Tom celery, to which minced pork, soft tofu, seaweed,glass
vegetable noodles and mushroom can be added. This soup can also be
chuet แกงจืด soup
called Kaeng chuet (Thai: แกงจืดวุนเสน).

Coconut
Tom ตมขา A mild to spicy soup with coconut milk,galangal (kha) and
soup
kha Central chicken. Mushrooms can be added to the chicken or substitute
ไก with
kai it.
chicken

It is a spicy and sour soup somewhat similar to T

om yam. The
Tom ตมโคล sourness however does not derive from lime juice but through
khlong ง the use of tamarind juice. The version in the image contains
fried smoked fish, tomato and mushrooms.

A clear soup made withbitter melon (also known as bitter

ตม Bitter gourd; Momordica charantia) of Chinese origin. It is often
Tom
melon stuffed with minced pork or with minced pork mixed with
mara มะระ soup glass noodles as on this image. The full name of the latter
version would then betom mara yat sai mu sap wunsen.

Tom ตมผัก
phak กาด A soup of boiled pickled Chinese cabbage and pork ribs. This
kat
ดอง dish is Chinese in origin.
dong
mu หมู

Tom Hot and Northeast A spicy soup made with stewed meat (usually pork, chicken
 saep ตมแซ sour Isan or beef), roasted fresh herbs and spices, ground roasted rice,
soup and generous amounts of lime juice and fresh herbs just
บ before serving.

Tom som translates to "sour soup". This particular version is a

Tom ตมสม basic one with only pork ribs (kraduk mu) and it derives its
som sourness from lime juice. Other types oftom som can also use
กระดูก
kraduk tamarind for acidity, or a combination of both lime and
mu หมู tamarind, and can be made from a multitude of ingredients:
meats as well as seafood, and vegetables.

A hot and sour broth made fromlemon grass, galangal, kaffir

Tom Tom yum
ตมยํา Central lime leaves, dried chillies and lime juice, usually with prawns
yam soup
(Tom yam kung) or chicken (Tom yam kai).

Tom ตมเยื่ อ It is a clear broth with, amongst other ingredients,yuea phai

yuea
ไผ ("bamboo fungus"; Phallus indusiatus)
phai

Salads
 Thai Thai English
Image Region Description
name script name

Minced or finely chopped raw fish in spicy salad

กอย dressing. It is a popular raw fish dish inIsan and a
Koi pla Northeast
ปลา common source of infection withOpisthorchis
viverrini (Southeast Asian liver fluke).

Northeastern style lap is a spicy and sour salad of

ลาบ minced raw or cooked meat (mainly pork, chicken or
Lap Isan Larb Northeast
อีสาน duck), shallots or onions, lime juice, fish sauce,
chillies, ground roasted rice and mint.

Northern Thai lap is completely different from lap

from northeastern Thailand. Northern Thailap is made
by mixing raw or cooked minced meat (mainly pork,
Lap ลาบ beef, chicken or fish) with an elaborate mix of dry
North
Lanna ลานนา spices and herbs. The northern Thailap does not
contain lime juice or fish sauce. The version in the
image is lap khua, meaning that the meat has been
fried.

ลาบเนื้อ A northern Thai lap-style salad of sliced raw beef (the

Lap nuea
North version in the image also shows slices of raw beef
dip ดิบ tripe) and ground, dried spices.

หมูน้ า
ํ A very spicy salad made with pork m ( u) and somewhat
Mu nam
Northeast identical to lap, except that the meat is cut into thin
tok ตก strips rather than minced.

Naem sausage (pork fermented with sticky rice)[14] is

แหนม mixed with boiled rice and then deep-fried. The salad
Naem
is made by crumbling the deep-fried balls and mixing
khluk คลุก in sliced shallots, dried chillies, fish sauce and lime
juice. It is served with raw vegetables and herbs.

With a similar "dressing" aslarb, this dish is made

Nuea เนื้อยาง with sliced grilled beef."Nam tok" means "waterfall"
yang nam Northeast
นํ้าตก in Thai and it is thought that the meat juices should run
tok
out from the meat like a waterfall.

Phla kung พลากุง A spicy salad of prawns, sliced lemongrass,culantro

and/or other herbs, andshallots, with a dressing of lime
juice, sweet chilli paste (Nam phrik phao - optional),
fish sauce, pounded garlic andbird's eye chili. The
version shown in the image also contained minced
pork.
 A spicy salad of sliced grilled pork, sliced lemongrass,
mint, culantro (optional) and shallots, with a dressing
Phla mu พลาหมู of lime juice, sweet chilli paste (Nam phrik phao -
optional), fish sauce, pounded garlic andbird's eye
chili.

A Thai salad made with medium rare beef and Thai

Phla nuea พลาเนื้อ aubergines. The sliced, raw eggplants are mixed ni
makhuea มะเขือ with the warm beef to soften them m ( akhuea on means
on "soft aubergine"). This particular version of the salad
ออน
was served with a nam tok-style dressing.

A northern Thai speciality, made with medium rare,

thinly sliced beef. Other ingredients for this dish are
the elaborate phrik lap Lanna spices-and-chilli mix,
onions, some broth, and fresh herbs such askraphao
Sa nuea สาเนื้อ (holy basil) or phak phai (Vietnamese coriander)
North
sadung สะดุง although this particular version was made using
saranae (spearmint). This particular version also
contained nam phia, the partially digested contents
from the first of the four stomachs of cattle, for added
flavour.[15]

Som tam สมตําไข A variation of the standard papayasom tam with salted
khai khem เค็ม eggs.

Regarded as the originalsom tam, this version of green

papaya salad containspla ra (a sauce of fermented
fish), and very often also brined rice paddy crabs, and
Som tam สมตํา makok (the fruit of the Spondias mombin) besides the
Northeast
pla ra ปลารา usual ingredients for som tam. It does not however
contain peanuts. It is also known assom tam Lao or,
for short, as just tam Lao after the Lao people of Laos
and of the Isan region of Thailand.

Som tam
สมตําปู Green papaya salad with brined rice paddy crabs.
pu

สมตํา Thai
Som tam Som tam Thai with peanuts, dried shrimp and palm
papaya Central
Thai ไทย sugar, is the central Thai variant of green papaya salad.
salad

Tam ตําขนุน North A spicy Northern Thai salad made with boiled green
khanun whole jackfruit which has been mashed with a mortar
and pestle, and minced pork. It is normally eaten with
sticky rice and (as seen on the image) withkhaep mu
(pork cracklings).
 Chopped and then pounded grilled long green eggplant
(makhuea yao; Thai: มะเขือยาว), grilled green
Tam ตํา chillies, raw garlic and salt put in a banana leaf
North
makhuea มะเขือ package mixed together with hard-boiled egg. It's a
speciality of Northern Thailand where it is traditionally
eaten with sticky rice.

A som tam style salad with tangy unripemango "au

Tam ตํา Julienne" as its main ingredient. The version in the
mamuang มะมวง image contains pla haeng thot, deep-fried sun-dried
anchovies.

ตํา
Tam มะพราว A som tam style salad made with the meat of a young
maphrao
on sen mi ออนเสน coconut and served with crispy deep-fried thin Chinese
rice noodles.
krop หมี่
กรอบ

A spicy Thai salad made withmu yo, a Thai pork

Tam mu ตํา sausage which is often also described in Thailand as
yo หมูยอ "Vietnamese sausage". The dressing is somewhat
similar to that of som tam.

The fruits used in this particular salad show the fusion

aspect of Thai cuisine, as it incorporates "modern" (for
Tam ตําผลไม Thais) fruit such as apples and grapes besides
phonlamai traditional fruit such as pineapple and guava. The
ruam รวม dressing is made with pounded garlic, sugar,chillies,
dried shrimp, lime juice and fish sauce, and is similar
to that of som tam.

It is a spicy pomelo salad which uses crab extract as a

ตําสมโอ flavouring. This black sauce is achieved by pounding
Tam som
North pu na ("ricefield crabs", Somanniathelphusa) to a pulp,
o nam pu นํ้าปู straining the juices which are then boiled and reduced
until the sauce becomes as thick as molasses.

A general name for many types of sour Thai salads.

The main ingredient can be vegetable, fruit, meat,
seafood and even noodles, which can be raw , cooked,
Yam ยํา Thai salad grilled, fried or deep-fried. The basic recipe for the
dressing consists of slicedshallots or onion, fish sauce,
lime juice, sugar, bird's eye chillies, tomato and
Chinese celery (khuen chai).

Yam bai
ยําใบชา A spicy Thai salad made with young, fresh tea leaves.
cha

Made with thinly sliced, boiled pig's ears, the version

Yam hu
ยําหูหมู in the image also contained fresh mint, lime juice,
mu
shallots, lemon grass, fish sauce and sugar.

Yam hua ยํา A spicy Thai "yam"-style salad with deep-fried slices
pli thot of banana blossom as its main ingredient.
 หัวปลี
ทอด

Yam hoi ยําหอย

A spicy Thai salad made withblood cockles.
khraeng แครง

Yam khai ยําไข

A spicy Thai salad made with fried egg k( hai dao).
dao ดาว

A spicy Thai salad made with finely sliced au (

Yam ยํา Julienne) "white curcuma" (probablyCurcuma
khamin ขมิ้นขาว zedoaria), shredded coconut, cooked prawns, sliced
khao kung shallots, dried chillies, fresh green bird's eye chillies,
กุง
roasted cashew nuts, and crispy fried onion rings.

A Thai salad made with a sweet dried pork sausage

Yam kun ยํา called kun chiang. This sausage is of Chinese origin.
chiang This dish is often eaten with plain rice congee khao
(
กุนเชียง
tom kui; Thai: ขาวตมกุย).

Yam mu ยําหมู
A Thai salad made with crispy belly pork m
( u krop).
krop กรอบ

Yam mu ยํา A spicy yam-style Thai salad withmu yo (Vietnamese

yo หมูยอ sausage).

ยํา
Yam mu หมูยอ A spicy Thai salad made with crispy friedmu yo
yo thot
ทอดไข (Vietnamese sausage) andkhai dao (fried egg).
khai dao
ดาว

ยํา
Yam A Thai salad containing sausage made from fermented
naem sot แหนม raw pork and sticky rice (naem sausage).
สด

ยําหนอ A Northern Thai salad made with strips of boiled

Yam no
North bamboo shoots, shallots, herbs, fish sauce, lime juice,
mai ไม and chillies.

Yam no ยําหนอ North A northern Thai salad made with boiled bamboo shoots
mai sai and a thick paste made from the rice paddy crabs.
nam pu ไมใสน้ า
ํ
ปู
Yam nuea ยําเนื้อ Thai grilled A spicy salad of grilled beef, shallots and Thai celery
yang ยาง beef salad or spearmint.

Yam phak ยําผัก A salad of edible fern shoots (Diplazium esculentum)

khut กูด and pork.

ยําปลา "Exploded"
Yam pla Crispy fried shreddedpla duk (catfish) served with a
catfish
duk fu ดุกฟู spicy and tangy green mango salad.
salad

Yam pla ยําปลา A Thai salad (yam) made with fried sun-dried salted
khem เค็ม fish (pla khem).

Yam pla ยําปลา

Made with short mackerel (pla thu).
thu ทู

A northern Thai "salad" of roughly chopped, blanched

vegetables that are then refried with a chilli paste. It is
Yam sanat ยําสะนัด North
served here together with northern Thaipork
cracklings and deep-fried, sun-dried chillies.[16]

A salad made with pomelo. The other ingredients are:

Yam som sliced red bird's eye chillies, deep-fried sun-dried
ยําสมโอ
o anchovies, roasted peanuts, fish sauce and tamarind
juice.

Yam A spicy "yam-style" salad with finely sliced raw

 takhrai ยํา lemongrass and prawns.
kung sot
ตะไคร
กุงสด

A spicy salad with mixed seafood (cuttlefish, shelled

Yam thale ยําทะเล prawns, mussels), shallots, lime juice, fish sauce and
Thai celery.

A Thai salad with winged beans, salted eggs, toasted

Yam thua
ยําถั่วพู coconut, shallots, fish sauce, lime juice and chillies.
phu
The version in this image also contains squid.

A spicy salad with glass noodles c( ellophane noodles),

ยําวุน Thai glass
Yam wun minced chicken or pork and often either mixed
noodle
sen เสน seafood, squid or prawns.Cloud ear fungus also often
salad
features in this dish.

Fried and stir-fried dishes

 English
Thai name Thai script Image Region Description
name

Ginger
Kai phat A simple dish of fried slices of chicken with
ไกผัดขิง fried Central
khing sliced ginger, soy sauce, fish sauce and chillies.
chicken

Kai phat
ไกผัดเม็ด Chicken The Thai Chinese version of the Sichuan style
met
with Central fried chicken with cashew nuts known asKung
mamuang มะมวงหิมพานต cashewnuts Pao chicken, stir-fried with whole dried chillies.
himmaphan

An omelette is fried filled with various

Khai yat Stuffed
ไขยัดไส ingredients of choice (minced beef or pork,
sai omelette
prawns, and vegetables) and then folded over.

Khua chin
som sai คั่วจิน
๊ สมใสไข North Northern Thai pickled pork stir-fried with egg.
khai

Glass noodles are stir-fried with left-overs from

other dishes. Unlike kaeng ho, this dish will not
Khua ho คั่วหอ North contain any left-over curry dishes. It was
traditionally eaten at the end of a ceremony or
festival. It is served here with pork rinds.

Khua no Stir-fried bamboo shoots with pork. In this

คั่วหนอไมใสหมู North
mai sai mu particular version, the pork is minced.[17]

Kaphrao กะเพราหอย Undulated surf clam stir-fried with holy basil

hoi lai ลาย (Ocimum tenuiflorum)

Boiled eggs are (deep-)fried until crispy on the

Khai luk outside, and then served sliced with a tangy
ไขลูกเขย
khoei sauce made from tamarind juice. The Thai name
literally translates as "son-in-law eggs".

Kung thot กุงทอด Deep fried

prawns
krathiam กระเทียมพริก with garlic
Prawns fried with garlic and fresh peppercorns.
phrik thai
ไทย and pepper

Mu phat หมูผัดพริกขิง Sliced pork fried with yardlong beans and kaffir
phrik khing lime leaves in a sweet chilli paste. Sometimes
 red curry paste is used instead of thephrik khing
chilli paste.

Sliced pork stir-fried with sato (the beans of the

Mu phat Parkia speciosa, also known as "stink bean" or
หมูผัดสะตอ
sato "bitter bean"), onion, garlic, fish sauce, chillies
and oyster sauce.

Mu phat หมูผัดสะตอ A spicy, southern Thai, version ofmu phat sato

sato phak South where the pork and "stink beans" are fried with
Tai ภาคใต a copious amount of chillies and chilli paste.

Sliced pork is simmered or fried with sugar and

Mu wan หมูหวาน South soy sauce until the sauce is reduced and coats
the meat.

Asparagus
No mai หนอไมฝรั่งผัด stir-fried Green asparagus stir-fried with prawns, garlic,
farang phat
กุง with sliced chillies, fish sauce and oyster sauce.
kung
prawns

Beef stir-
Besides beef and basil, other ingredients are
Nuea phat fried with
เนื้อผัดใบยี่หรา garlic, chillies, light soya sauce and fish sauce.
bai yira African
African basil leaves have a slight anise taste.
basil

Fried Morning-glory (a.k.a.water spinach) stir fried

Phak bung
ผักบุงไฟแดง morning- with yellow bean sauce, garlic and chillies. It is
fai daeng
glory a very popular vegetable dish in Thailand.

Chinese
Originally a Chinese dish, it has been adapted to
Phak khana ผักคะนานํ้ามัน kale stir-
Thai taste by adding fish sauce to the recipe,
nam man fried with
หอย and by omitting the ginger. Here with fried
hoi oyster
shiitake mushroom.
sauce

Stir-fried Stir-fried luffa (sponge gourd) with pork/shrimp

Phat buap ผัดบวบ Luffa and egg or just egg.

Phat dok ผัดดอกหอม Stir-fried onion flowers with pork and pork
hom liver.
 ผัดคะนาหมู Fried kale Khana (gailan or Chinese kale) is stir fried with
Phat khana
with crispy Central crispy pork (mu krop), garlic, oyster sauce, soy
mu krop กรอบ pork sauce, pepper and (optionally) sliced chillies.

Stir-fried khanaeng with pork, garlic, oyster

sauce, fish sauce and white pepper. Khanaeng
Phat
are the sprouts of Chinese broccoli and grow
khanaeng ผัดแขนงหมู
from the root after the main stem has been
mu
harvested. The taste is in betweenBrussels
sprouts and kale, and very sweet.

Minced beef, pork, chicken or whole prawns stir

Phat Fried with
ผัดกะเพรา fried with Thai holy basil, chillies, garlic and
kaphrao holy basil
soya sauce.

Phat naem Naem sausage (made from fermented raw pork

ผัดแหนมไสไข
sai khai skin and sticky rice) stir fried with egg.

Phat no
mai sai ผัดหนอไมใสไข Stir-fried bamboo shoots and egg.
khai

Thai spinach (Amaranthus spinosus; Thai name:

Phat phak
ผัดผักโขม Phak khom nam; Thai script: ผักโขมหนาม) is
khom
often stir-fried with minced pork and egg.

Stir fried Stir fried combination of vegetables depending

Phat phak
ruam ผัดผักรวม mixed on availability and preference. Usually fried
vegetables with oyster sauce.

Fried with Stir fried meat (usually beef) or seafood with

Phat phrik ผัดพริก
chillies chillies, garlic and ginger.

Yot sayongte, which is also known in Thailand

as yot fak meao (yot meaning "shoots"), are the
Stir-fried young vines and leaves of a certain type of
Phat yot mountain melon (chayote, originally from Central
ผัดยอดฟั กแมว
fak maeo melon America) which in Thailand grows mainly in
greens the mountains up north. These greens have a
very sweet taste and combine extremely well
with oyster sauce.

Phunim ปูน่ิมผัดผง Deep-fried pieces of soft-shell crab which have

 phat phong กะหรี่ been stir-fried with egg and curry powder.
kari

Slices of catfish (most often pre-fried) are stir-

Pla duk fried in a sauce made with red curry paste.Pea
ปลาดุกผัดเผ็ด
phat phet eggplant feature in this dish for added taste and
texture.

Pla Barramundi (often called "sea bass" in

kaphong ปลากะพงผัด Thailand) stir-fried with Chinese celery, light
phat khuen ขึน
้ ฉาย soy sauce, garlic, ginger and fermented soy
chai beans.

Squid stir-fried with sweet and mild chilli paste

Pla muek ปลาหมึกผัด (nam phrik phao), onion, garlic, spring onion
phat phrik and sliced large red chillies. Paprika can be used
phao พริกเผา instead of chillies if a milder version is
preferred.

Chicken liver fried with young (mainly green)

Tap kai ตับไกผัดพริก chillies, light soy sauce, oyster sauce, onion,
phat phrik
สด spring onion, black pepper, and garlic. Here it is
sot
served with rice and a fried egg (khai dao).

Thua ngok A stir-fried dish of mung bean sprouts, salted

pla khem ถั่วงอกปลาเค็ม fish, chillies and garlic.

Deep-fried dishes
 Thai Thai English
Image Region Description
name script name

Chicken
Kai ho ไกหอใบ wrapped in Pieces of marinated chicken are wrapped in fragrant
Central
bai toei เตย pandan pandan leaves and then deep fried.
leaves

Deep fried
ไกทอด Pieces of chicken are deep fried together with finely
Kai thot chicken
chopped or shredded lemongrass, and served with a sweet
takhrai ตะไคร and
chilli sauce.
lemongrass

The version of kai thot as shown in the image is made in

Deep-fried the Southern Thai manner, having been marinated with
Kai thot ไกทอด chicken khamin (turmeric) and served with krueng thae (crispy
fried chopped garlic and turmeric) as a topping.

Deep fried pork skin. Khaep mu eaten with nam phrik

Khaep Pork
mu แคบหมู cracklings
num (grilled green chilli dip) from Chiang Mai is
renowned in the whole of Thailand.

Crispy Cooked belly pork is first marinated and then deep fried
Mu krop หมูกรอบ
pork until crispy. Often used sliced in vegetables stir fries.

Mu thot หมูทอด
Deep-fried pork and garlic
krathiam กระเทียม

Nang หนังไก Crispy, deep-fried chicken skin. It can be eaten as a snack

kai thot ทอด or together with chilli pastes or salads.

No yat หนอยัด A northern Thai speciality of deep-fried bamboo shoots

North
sai thot ไสทอด with a filling of minced pork.

Pik kai ปี กไก Stuffed

Deep fried, partially de-boned chicken wings, stuf
fed
sot sai สอดไส chicken
usually with minced pork.
thot wings
ทอด

Cuts of Giant snakehead fish (pla chado) are first salted

and sun-dried for three days, and then deep-fried. This
Pla
ปลาบวง North dish is somewhat similar topla chado daet diao from
buang
central Thailand but there the fish is only dried for only
one day, making the taste less intense.

Pla krai ปลาก Deep-fried pla krai ("Clown Knifefish") and garlic. It is
thot served with a spicy dipping sauce on the side made from
krathiam รายทอด coriander root, lime juice, fresh bird's eye chillies, garlic,
กระเทียม sugar and fish sauce.
 Pla nin ปลานิล Deep-fried pla nin ("Nile Tilipia") served with deep-fried
thot herbs such as lemongrass, kaffir lime leaves, garlic, and
samun ทอด fingerroot (Boesenbergia rotunda). A chilli-lime dip is
phrai สมุนไพร served on the side as a condiment.

ปลา Three
Pla sam Deep fried fish with a sweet, tangy and spicy tamarind
flavours Central
rot สามรส sauce.
fish

A simple deep-fried fish, most often served with a spicy

Deep-fried
Pla thot ปลาทอด fish
dipping sauce. The fish in this image ispla nin, a Nile
Tilapia.

Typical for southern Thai cuisine, this deep-fried fish has

first been marinated in a spice mixture which includes a
Pla thot ปลาทอด large amount of turmeric (khamin). In addition, this
South
khamin ขมิ้น particular version was topped with crispy deep-fried
chopped garlic and turmeric. It is often served with raw
vegetables on the side, and a spicy dipping sauce.

Deep-fried pla wong (literally meaning "circle fish"): fish

Pla ปลาวง which have first been cut open, arranged into a circle and
wong then sun-dried. Here it is served Southern Thai style with
thot ทอด a spoonful of a deep-fried mix of minced garlic, galangal,
and turmeric.

A mixture of cooked crab meat, pork, garlic and pepper ,

deep fried inside the crab shells and usually served with
Pu cha ปูจา Crab cakes nam chim buoy (Thai: นํ้าจิ้มบวย, plum sauce). Instead of
being fried in the crab shell it is also sometimes served as
patties.

Sai mu ไสหมู
Deep-fried pork intestines
thot ทอด

Deep-fried pork ribs. The version in the image however ,

Si ซี่โครง had first been boiled, then marinated, then deep-fried with
khrong
หมูทอด garlic, and then again stir-fried with a sweet and tangy
mu thot
tamarind sauce just before serving.

Grilled dishes
 Thai Thai English
Image Region Description
name script name

A Northern Thai "soufflé" of egg, minced pork, herbs and

Aep mu แอ็บหมู North curry paste that is slowly grilled inside a banana leaf
wrapper over a charcoal fire.[18]

แอ็บออง Roughly chopped pig's brain mixed with egg and curry
Aep ong-
North paste are grilled over a low fire, wrapped inside banana
o ออ leaves [19]

แอ็บ Freshwater small fry and brine shrimp are mixed with
Aep pla
noi ปลา North curry paste and then grilled over a low fire wrapped inside
banana leaves
นอย

Chin som is the northern Thai version of the pickled pork

Chin som จิน
๊ สม sausage called naem. In chin som mok (lit. "covered chin
North
mok หมก som") the pickled pork is grilled inside a banana leaf
before serving.

Grilled Grilled marinated chicken, usually eaten together with

Kai yang ไกยาง Northeast
chicken Som tam (papaya salad).

คอหมู
Kho mu ยาง Kho mu yang kratha ron literally translates to "pork neck
yang
กระทะ grilled on a hot skillet".
kratha ron
รอน

Kung กุงยาง/ Grilled prawns are normally served with anam chim, a
Grilled
yang/kung spicy dipping sauce, made with mashed raw garlic and
กุงเผา prawns
phao green bird's eye chillies, sugar, fish sauce and lime juice.

Sliced grilled pork with a dressing n( am chim) of mashed

Pork
หมู garlic, green bird's eye chillies, sugar, fish sauce and lime
Mu with
juice. Here it is served with additional sliced bird's eye
manao มะนาว lime
chillies and raw garlic on a bed of ice-water chilled sliced
juice
raw phak khana (Chinese broccoli)

Mu yang หมูยาง Isan Northeast Originally from the Isan region of Thailand, the fatty parts
grilled of belly pork, together with the skin, are preferred over
pork lean meat. It is served withnam chim chaeo, a spicy
dipping sauce made with dried chillies and roasted, then
pounded, sticky rice.
 Nuea ping เนื้อปิ้ ง Marinated and barbecued beef.

Grilled banana leaf cups containing a mixture of ant eggs,

ป ามไข chicken eggs and some salt. After grilling the dish is
Pam khai
North[20] sprinkled with chopped spring onion and pepper . The ant
mot มด eggs make the dish much more creamy. It can also be
eaten as a snack.

Grilled, fermented pork and sticky rice sausage, originally

from the Isan region of Thailand. It can be shaped like a
Sai krok ไสกรอก sausage as in the image, oras round balls.[21] It is also
Northeast
Isan อีสาน often eaten as a snack at festivals and fairs, and served
together with sliced ginger, bird's eye chillies and raw
cabbage.

Sai mu ไสหมู
Marinated and barbecued pork intestines
ping ปิ้ ง

"Chiang A grilled sausage of ground pork mixed with spices and

Sai ua ไสอ่ว
ั mai North herbs,[22] and which is often served with chopped fresh
sausage" ginger and chillies at a meal.

เสือ Weeping Suea rong hai literally means "weeping tiger". It is grilled
Suea rong
tiger Northeast marinated beef which is eaten with vegetables andNam
hai รองไห beef chim chaeo dipping sauce.

Steamed or blanched dishes

 Thai Thai English
Image Region Description
name script name

Eaten blanched as a dish withkhao tom kui (plain rice

Bai po ใบปอ Jute leaves
congee), the taste is similar to that of spinach orsamphire

หอหมก A Thai curry "pâté" or "soufflé" of fish, spices, coconut

Ho mok Fish curry
Central milk and egg, steamed in a banana leaf cup and topped
pla ปลา pâté
with thick coconut cream before serving.

Ho mok หอหมก A Thai curry "pâté" or "soufflé" of mixed seafood and the
maphrao มะพราว soft meat of a young coconut, here served inside a
on coconut.
ออน

Pla ปลานึ่ง Steamed

Steamed fish which is drenched in a spicy garlic, chilli,
nueng fish with Central
มะนาว chicken stock and lime juice dressing.[23]
manao lime juice

Stewed dishes

Thai Thai English

Image Region Description
name script name

Egg stewed with meat in soy sauce, garlic, ginger andphong phalo
(Thai: ผงพะโล; five-spice powder). Meats used in khai phalo tend
Khai ไข to be pork (belly or trotter) or chicken wings. Other ingredients, such
phalo as mushrooms and fried tofu, can also be incorporated. The dish is of
พะโล
Chinese origin.[24] Similar dishes are mu phalo and kha mu phalo
(using only pork, and ham hocks),kai phalo (chicken) and pet phalo
(duck).

Dipping sauces and pastes

Thai Thai English
Image Region Description
name script name

It is a sticky, sweet and spicy dipping sauce made with dried

Nam นํ้าจิ้ม chillies, fish sauce, palm sugar, lime juice and coarsely ground
chim Northeast
แจว roasted sticky rice. Often served as a dip withmu yang (grilled
chaeo
pork).

A very common all-round chilli dipping sauce with the

consistency of a thick syrup, it is mediumspicy and very
Nam นํ้าจิ้ม Chicken sweet. Often used as a dipping sauce for grilled chickenkai(
chim chilli means "chicken"), it can also be used as a generic chilli sauce
kai ไก sauce for other dishes. It forms the base of a few other types ofnam
chim, such as nam chim thot man pla("dipping sauce for deep-
fried fish cakes").

Nam นํ้าจิ้ม A spicy dipping sauce eaten with steamed fish wrapped in raw
chim Northeast
แป ะซะ lettuce or cabbage.
paesa

Nam นํ้าจิ้ม Peanut

chim A peanut sauce which is normally served withsatay.
สะเตะ sauce
sate

Colloquially called phrik nam pla, it is a standard sauce served

Nam นํ้าปลา with every Thai buffet style meal, fried rice or fried noodles,
pla and used as a kind of "salt". It is made by mixingfish sauce
phrik พริก with some lime juice, choppedbird's eye chillies and often also
sliced garlic.

Nam นํ้าพริก A northern Thai chilli paste made with chillies, sliced
phrik North
อีเก aubergine, pork rinds, and fermented shrimp paste.[25]
i ke

A pungent chilli dip made withshrimp paste, pounded dried

Nam นํ้าพริก shrimp, bird's eye chillies, garlic, lime juice, fish sauce, (palm)
phrik
กะปิ sugar and, optionally, pea sized aubergines; most often eaten as
kapi
part of the dish calledNam phrik pla thu.

A Northern Thai fried chilli paste containinggalangal (kha). It

Nam นํ้าพริก is often eaten, as seen here, with steamedhet nang fa (Thai
phrik North
kha ขา script: เห็ดนางฟ า; lit. "fairy mushroom"; Pleurotus
pulmonarius).

Nam นํ้าพริก North A northern Thai chilli paste of mashed grilled green chillies,
phrik deep-fried pork rinds, fresh garlic and salt.[26]
khaep แคบหมู
mu
 The name means "chilli paste for in a boat" as it was often
Nam eaten while travelling the rivers of Thailand by boat. A sweet,
phrik นํ้าพริก savoury and spicy chilli dip, it is served together with fresh
Central
long ลงเรือ vegetables, salted egg and sweet pork. This version also
ruea included khamin khao ("white curcuma") and the slightly sour
and bitter leaves of makok (Spondias mombin)

A paste of pounded roasted large green chillies, roasted

Nam นํ้าพริก shallots, roasted garlic, coriander leaves, lime juice and fish
phrik North
หนุม sauce; eaten with steamed and raw vegetables,khaep mu
num
(crispy pork rind) and sticky rice.

Nam นํ้าพริก Resembling a thick Bolognese sauce, it is made with dried

phrik North chillies, minced pork and tomato; eaten with steamed and raw
ong ออง vegetables, and sticky rice.

Nam นํ้าพริก A sweet roasted chilli paste, often used as an ingredient inTom
Chilli
phrik yam or when frying meat or seafood, and also popular as a
เผา jam
phao spicy "jam" on bread or toast.

Nam A chilli paste made with grilled fish, roasted chillies, roasted
phrik นํ้าพริก shallots and roasted garlic, lemongrass and shrimp paste. It's
North
pla ปลาจี่ normally served with both steamed and raw vegetables and/or
chi other leaves.[27]

Pu
A northern Thai speciality that is eaten as a pungent dipping
ong ปูออง or sauce for sticky rice. It is made by collecting the "fat" of rice
or North
อองปู field crabs (Parathelphusidae) and grilling this inside the crab
ong
shell.[28]
pu

It is a hot sauce made from sun-ripened chilli peppers, vinegar

,
garlic, sugar and salt. It is commonly known in Thailand assot
Sot Si ซอส Sriracha Si Racha (sot is the Thai pronunciation of the English word
Racha ศรีราชา sauce "sauce"), but also as nam chim Si Racha or nam phrik Si
Racha. The name is derived from the seaside town ofSi
Racha.

Miscellaneous
 Thai Thai English
Image Region Description
name script name

Literally translated khai dao means "star egg", referring to the star-
like shape of the egg after it has been fried. Traditionally the egg is
fried in large amounts of hot vegetable oil whichproduces a crispy
ไข outer texture. Khai dao mai suk is a fried egg where the yolk is still
Khai Fried
runny, the way it is most commonly eaten when served with, for
dao ดาว egg
instance, khao phat ("fried rice") or kaphrao mu rat khao ("pork
fried with holy basil served with rice"). Fried egg with a (very) hard
yolk, khai dao suk (mak), is needed when the fried egg is used for
making yam khai dao: fried egg salad.

หมู Oven-roasted pork, this Thai-Chinese dish is most often served

Mu op Central
อบ sliced, with a sweet soy andfive-spice powder sauce.

หมู
Mu This dish consist of several types of pork (intestines, liver
, and
ruam รวม other cuts) which have been shortly blanched in boiling water or
luak ลวก stock and then served with fried garlic, spring onions and a spicy
chim dipping sauce.
จิ้ม

Fish prepared in 3 different ways: on the left of the image is pla

Pla ปลา sam rot (deep-fried served with a tangy sweet chilli sauce), in the
sam สาม middle pla nueng manao (steamed fish with a raw garlic, lime and
thap chilli sauce), and on the rightpla thot krathiam (deep-fried fish
ทัพ
with deep-fried garlic).

Similar to roti canai/roti prata from Malaysia and Singapore, this

โรตี Indian-style fried flatbread is eaten with certain curries. For a sweet
Roti
version, see roti kluai khai below in the section "Sweet snacks and
thitchu ทิชชู desserts". The word thitchu in the name of this dish, is a loanword
from English meaning "tissue".

Savoury snacks and starters

 Thai Thai English
Image Region Description
name script name

จิ้งหรีด Deep-fried crickets, either Gryllus bimaculatus or, as shown

Chingrit
in the image, Acheta domesticus. This dish is often eaten as
thot ทอด a snack to go with drinks.

Kai rom ไกรม Smoked

Smoked chicken is often eaten as a snack to go with drinks.
khwan ควัน chicken

Curry Deep-fried pastry shells usually containing a chicken meat

Karipap กะหรี่ปั๊บ puff and potato curry.

Crispy
Khaep Deep fried crispy pork rinds, often eaten withnam phrik
mu แคบหมู pork North
num and other northern Thai dips
rind

The Thai version of the Chinese steameddumplings called

Khanom siu mai in Cantonese. The colour indicates the filling: the
ขนมจีบ Siu mai
chip green dumplings contain a mix of minced pork and crab
meat, the others have a filling of only minced pork.

Originally a dish of the Teochew people called "gu chai gue"

(Chinese script: 韭菜馃) in the Teochew language, these are
Khanom ขนม steamed dumplings made from rice powder and a filling of
kuichai กุยชาย garlic chives. The dipping sauce for this dish is soy sauce
which often is spiced with dried chilli flakes. This particular
version was fried to give it a crispy texture.

Literally translated it means "Tokyo cake", it is a Thai style

ขนม crêpe wrapped around a hot dog and sweet chilli sauce. The
Khanom
chilli sauce can also be served on the side as a dip. Other
Tokiao โตเกียว versions of khanom Tokiao use yam or sweet condensed
milk as a filling.

Rolled khao phan with sesame seeds. Khao phan is a

speciality from northern Laos which in Thailand is only
Khao ขาวพัน found in Uttaradit province. Rice flour is mixed with water
phan nga North and let to ferment overnight. The resulting batter is then
muan งามวน 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 chilli dip.

Khao ขาวพัน North Khao phan are thin, steamed rice sheets made from the
phan fermented batter of rice flour mixed with water
. Here served
phak ผัก as a wrap for stir-fried vegetables.
 Meatballs made from fish, pork, beef or chicken are grilled
Luk chin on a stick and served with a spicy and tangy dipping sauce.
ลูกชิ้นปิ้ ง
ping The ones shown on the image are made with pork and beef.
It is commonly sold from street stalls in Thailand.

Mamuang มะมวง Tart, unripe mango served with a sweet, salty and spicy
dipping sauce made from shallots, fish sauce, dried chillies,
nam pla นํ้าปลา dried shrimp, and palm sugar (nam pla wan means "sweet
wan
หวาน fish sauce"). This is normally eaten as a snack on its own.

Miang Dried shrimp and other ingredients wrapped incha phlu

เมี่ยงคํา
kham (Thai: ชาพลู) leaves.

Miang เมี่ยง Similar to Miang kham, the main ingredient for this wrap is
pla ปลา deep-fried fish.

หมูแดด Deep-fried strips of sun dried pork, here with sesame seeds.
Mu daet
A spicy dipping sauce (very often Sriracha sauce) is almost
diao เดียว always provided with this dish.

เนื้อแดด
Nuea daet
diao เดียว Deep-fried strips of sun dried beef and with crispy friedholy
kaphrao กะเพรา basil.
thot
ทอด

Nuea เนื้อเค็ม Salted, sun-dried beef that has been deep-fried before
North
khem thot ทอด serving.

Pla muek ปลาหมึก

Grilled cuttlefish.
yang ยาง

Sate สะเตะ Satay Marinated beef, chicken or pork grilled on bamboo skewers
and usually served withnam chim sate (peanut sauce) and
achat (pickled cucumber).
Thot man ทอดมัน Deep-fried cakes made with corn and herbs in a batter
, and
khaophot ขาวโพด served with a sweet chilli sauce

Deep fried patties of minced fish mixed with red curry paste,
finely chopped yardlong beans (tua fak yao), and finely
ทอดมัน Fried shredded leaves of kaffir lime (makrut). Knife fish (pla krai)
Thot man
fish is popularly used. For this variety of thot man, a sweet & hot
pla ปลา cakes similar to chicken chili sauce is provided usually mixed with
chopped pieces of cucumber, crushed peanuts, and topped
with phak chi.

ทอดมัน Fried
Thot man Deep fried patties of minced crab meat. Plum sauce is
crab
pu ปู commonly provided.
cakes

ทอดมัน Fried
Thot man Another popular variety of thot man where minced shrimp
prawn
kung กุง or prawn is used. Plum sauce is commonly provided.
cakes

Small, crispy, deep-fried pastry purses filled with a mixture

Thung Money of minced chicken or pork together with minced prawns,
thong ถุงทอง bag mushroom and water chestnut, and served with sweetplum
sauce or Thai sweet chilli sauce[29]

Tua mai ตัวไหม Crispy, deep-fried pupae of silkworms. This dish is most
thot ทอด often eaten as a snack to go with drinks.

Sweet snacks and desserts

 Thai Thai English
Image Region Description
name script name

Grass jelly is made from a herb from the mint family

.
Chaokuai เฉากวย Grass jelly It is often served with only shaved ice and brown
sugar.

Dara thong or thong ek krachang (ทองเอกกระจัง) is

a golden dough ball made from wheat flour, egg
ดารา yolks, coconut milk and sugar, topped with a little
Dara
piece of gold leaf, and decorated with sugar-coated,
thong ทอง dry-fried watermelon seeds. Nowadays, it is often
wrongly referred to ascha mongkut (จามงกุฎ), which
is the name of another Thai traditional sweet.

The name translates to "golden threads", it is a sweet

snack or dessert of strings ofegg yolk shortly boiled
in sugar syrup. This, and other egg-based sweets such
Foi thong ฝอยทอง
as sangkhaya, were introduced to theroyal court of
Ayutthaya by Maria Guyomar de Pinhain the 17th
century CE.

Khanom ขนม Taro root mixed with flour into balls and served in
bua loi บัวลอย coconut milk.

A multi-colored pudding of layers of stickyrice flour

and tapioca flour mixed with coconut milk and sugar.
Khanom
ขนมชั้น Each layer will be differently scented (pandan,
chan
jasmine and more). It is similar to the Indonesian,
Malaysian and Singaporeankueh lapis.

"Foreigner's Small muffins. The main ingredients are duck eggs,

Khanom ขนมฝรั่ง snack of the sugar and wheat flour. No butter, milk or yeast. No
farang Bangkok
กุฎีจีน Chinese preservatives. The little cakes are topped with raisins,
kudi chin
church" gourds dipped in syrup, and persimmon.[30]

Small coconut hotcakes with different fillings. These

Khanom are made on a special cast-iron pan with indentations.
khrok ขนมครก Two halves are eventually stuck to one another to
form the finished mini-pancake.

ขนม A sweet baked pudding containing coconut milk,

Khanom
eggs, palm sugar and flour, sprinkled with sweet fried
mo kaeng หมอแกง onions.

The unique smoky flavor and the deep black color

Khanom ขนม comes from coconut ash. It is made from a mix of
piakpun เปี ยกปูน sticky rice flour and tapioca flour, together with
coconut milk and sugar.

Khanom ขนม Jasmine scented coconut pudding set in cups of

tako fragrant pandan leaf.
ตะโก
Khanom ขนม
Traditional sweets made with coconut milk, rice, flour
,
tako ตะโก sugar and boiled taro pieces in a banana leaf cone.
phueak
เผือก

Khanom Palm flavoured mini cake with shredded coconut on

ขนมตาล
tan top.

Khanom ขนมถวย
Steamed sweet coconut jelly and cream.
thuai talai ตะไล

These sweets are made by boiling balls of dough made

Khanom from glutinous rice powder, coconut cream, grated
ขนมตม
tom coconut, sugar and flavourings, and then covering
them with more grated coconut.

Khanom These are desserts made with anagar gelatine. The

ขนมวุน
wun colours represent different flavours.

ขาว
Khao niao Mango with Sticky rice cooked in sweetened thick coconut milk,
mamuang เหนียว sticky rice served with slices of ripe mango.
มะมวง

ขาว
Khao niao Sticky rice served with an egg and coconut custard
sangkhaya เหนียว (coconut jam).
สังขยา

Khao tom ขาวตม The dish is made by wrapping sweet banana and
mat sai มัดไส sticky rice inside a banana leaf and then steaming it.
kluai The banana takes on a pink colour after steaming.
กลวย

กลวย
Kluai thot Deep-fried bananas in a light batter
ทอด

กระยา Wafers or chunks of rice candy with beans and

Kraya sat sesame. Often prepared as an offering to the
สารท monks[31]

Lot chong Pandan-flavoured rice flour noodles in sweetened

nam kathi ลอดชอง coconut milk, similar to the Indonesiancendol.

นํ้ากะทิ

Mamuang มะมวง Pickled Pickled green mango is often eaten as a (semi-)sweet

dong ดอง mango snack.

โรตี Sliced banana and a beaten egg are fried inside a thin
Roti kluai
sheet of dough, then cut and served with sweetened
khai กลวยไข condensed milk and/or sugar.

Roti sai โรตี An extremely sweet kind of candy floss/cotton candy

mai สายไหม which is wrapped inside small, thin pancakes.

A chilled sweet snack/dessert with a mix of

ingredients, such as sweetened chestnuts, jackfruit,
Ruam mit รวมมิตร
lotus root, tapioca, andlot chong, in sweetened
coconut milk.

สังขยา Steamed pumpkin with an egg-and-coconutcustard

Sangkhaya Stuffed
filling, similar to the coconut jam from Malaysia,
fak thong ฟั กทอง pumpkin
Indonesia and the Philippines.

สาคู Tapioca pearls and black beans (one of the vigna

Sakhu
cultivars) with sweetened coconut milk and the flesh
thua dam ถั่วดํา of a young coconut.

That khai ทารตไข Egg tart The Thai version of the Portuguesepastel de nata.

In Thailand tapioca balls with pork filling are call

sakhu sai mu. Sakhu sai mu is a kind of snack which is
สาคูไส Tapioca
Sakhu sai very famous in Thailand and found at street stalls and
Balls with
mu หมู markets. It is a dumpling which consists of a flour ball
Pork Filling
with a pork filling. Most people in Thailand eat it with
khao kriap pak mo.

Thong yip is, like foi thong, made from egg yolks. The
Thong yip ทองหยิบ difference is that instead of being thread-like,thong
yip are shaped like flowers.

Drinks
Thai Thai English
Image Region Description
name script name

Cha ชาดํา Black iced It is made from strongly brewed black tea ("red tea" in East
dam
เย็น tea Asia). The tea is sweetened with sugar and served with ice.
yen

It is made from strongly brewed black tea ("red tea" in East

Cha ชา Lime Asia). The tea is sweetened with sugar flavored with sugar
manao มะนาว flavored tea and lime and served hot or with ice. Mint may also be
added.

It is made from strongly brewed black tea ("red tea" in East

Cha
ชารอน Thai hot tea Asia). The tea is sweetened with sugar and condensed milk
ron
and served hot.

Concentrated
Nam นํ้า artificial
Normally poured on grated ice
wan หวาน fruit-flavored
syrup

It is made from strongly brewed black tea ("red tea" in East

Asia). Additional ingredients may include orange blossom
Cha
ชาเย็น Thai iced tea water, star anise, crushed tamarind seed and sometimes
yen
other spices. The tea is sweetened with sugar and
condensed milk and served chilled.

Kafae boran literally translates to "ancient/traditional

coffee". It is a strong coffee that is served with sweetened
Kafae กาแฟ condensed milk, similar in taste to thekopi that is served at
boran โบราณ kopi tiam (traditional coffee shops) of Malaysia and
Singapore. It is usually made withrobusta coffee beans, by
steeping the grounds inside a brewing "sock".

Krating กระทิง
Thai red bull An energy drink and the origin of Red Bull.
Daeng แดง

Lao เหลา A distilled alcohol made fromglutinous rice, it is often a

Rice vodka
khao ขาว home-made moonshine.

Lao เหลา Mekhong

Mae Closer to a rum, it is distilled fromsugarcane and rice.
แมโขง whiskey
Khong

Nam นํ้าใบ A refreshing drink made from the leaves of the Asiatic
bai bua
บัวบก Pennywort (Centella asiatica).
bok
Nam นํ้าดอก Clitoria A refreshing drink made fromClitoria ternatea flower
dok ternatea flavored with sugar served with ice.
anchan อัญชัน drink

Nam นํ้า A refreshing drink made from lime juice flavored with
Lime drink
manao มะนาว sugar and a pinch of salt served with ice.

Resembling a slush puppie laced with alcohol, this drink is

Nam นํ้าพัน popular with students.Nam means liquid or water, phan is
Thai punch
phan ช derived from the English word "punch": a beverage based
on fruit and often containing alcohol.

Nam นํ้า Lemongrass A refreshing drink made from lemongrass. It can be served
takhrai ตะไคร tea either hot or with ice.

Iced black A sweet Thai black ice coffee. The name is of Teochew
Oliang โอเลี้ยง
coffee origin where "o" means black, and "liang" means cold.

Saeng แสง
Sang Som A Thai rum which has been distilled since 1977.
som โสม

Thai rice
Satho สาโท A traditional rice wine from the Isan region.
wine

See also
Thai cuisine
List of Thai ingredients
List of Thai restaurants
Phuket cuisine

References
1. "Khao kanchin - Lanna Food - Northern Thai Information Center, Chiang Mai University Library" (htt
p://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=178). cmu.ac.th.
2. Leftovers made over | Bangkok Post: food (https://archive.is/20120723152751/http://www.bangkokpost.c
om/food/features/223686/leftovers-made-over)
3. Leela. "Pa Thong Ko: Thai-Style Chinese Crullers (ปาทองโก)" (http://shesimmers.com/2012/08/pa-thon
g-ko-thai-style-chinese-crullers-%E0%B8%9B%E0%B8%B2%E0%B8%97%E0%B9%88%E0%B8%A
D%E0%B8%87%E0%B9%82%E0%B8%81%E0%B9%8B.html). SheSimmers.
4. "Chin hum - Lanna Food - Northern Thai Information Center, Chiang Mai University Library" (http://libr
ary.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=116). cmu.ac.th.
5. "Kaeng phak cha-om - Lanna Food - Northern Thai Information Center, Chiang Mai University Library"
(http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=33). cmu.ac.th.
6. "Kaeng fak khio - Lanna Food - Northern Thai Information Center, Chiang Mai University Library" (htt
p://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=46). cmu.ac.th.
7. "Kaeng khanun (green jackfruit curry) - Lanna Food - Northern Thai Information Center, Chiang Mai
University Library" (http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=16).
cmu.ac.th.
8. "Kaeng phak chiangda - Lanna Food - Northern Thai Information Center, Chiang Mai University
Library" (http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=35). cmu.ac.th.
9. "Kaeng phakwan pa - Lanna Food - Northern Thai Information Center, Chiang Mai University Library"
(http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=43). cmu.ac.th.
 10. "Kaeng yot maphrao-on (coconut heart) - Lanna Food - Northern Thai Information Center, Chiang Mai
University Library" (http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=51).
cmu.ac.th.
11. "Kaeng yuak(banana tree trunk) - Lanna Food - Northern Thai Information Center, Chiang Mai
University Library" (http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=56).
cmu.ac.th.
12. "Yam chin kai - Lanna Food - Northern Thai Information Center, Chiang Mai University Library" (http://
library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=123). cmu.ac.th.
13. https://thaifoodmaster.com/?
s=%E0%B9%81%E0%B8%81%E0%B8%87%E0%B8%A3%E0%B8%B1%E0%B8%8D%E0%B8%88%E0%
14. "[Thaifoodmaster] Tutorial – How to Make Fermented Thai Pork Sausage (แหนมหมู ; naem moo)" (htt
p://www.thaifoodmaster.com/ingredient/meats/pork/155). Thaifoodmaster.
15. "Northern Thailand’s Raw Food Movement Involves Blood and Guts" (http://munchies.vice.com/articles/
northern-thailands-raw-food-movement-involves-blood-and-guts/). MUNCHIES: Food by VICE.
16. "Yam sanat - Lanna Food - Northern Thai Information Center, Chiang Mai University Library" (http://lib
rary.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=138). cmu.ac.th.
17. "Khua nomai - Lanna Food - Northern Thai Information Center, Chiang Mai University Library" (http://li
brary.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=83). cmu.ac.th.
18. "Aep mu - Lanna Food - Northern Thai Information Center, Chiang Mai University Library" (http://librar
y.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=107). cmu.ac.th.
19. "Aep ong-o (pig brains) - Lanna Food - Northern Thai Information Center, Chiang Mai University
Library" (http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=106). cmu.ac.th.
20. Chiang Mai University, Lanna food: khai pam recipe (http://library.cmu.ac.th/ntic/en_lannafood/detail_la
nnafood.php?id_food=120)
21. "Thai Fermented Sausages from the Northeast (Sai Krok Isan ไสกรอกอีสาน)" (http://www.shesimmers.
com/2011/04/northeastern-thai-sour-sausage-sai-krok.html). SheSimmers.
22. Chiang Mai University, Lanna food: sai ua recipe (http://library.cmu.ac.th/ntic/en_lannafood/detail_lanna
food.php?id_food=188)
23. "This website is currently unavailable." (http://chef-a-gogo.com/pla-neung-manao-steamed-fish-with-thai
-lime-dressing/). chef-a-gogo.com.
24. [1] (https://archive.is/20130624220012/http://nooskitchen.com/?p=323)
25. "Namphrik i-ke - Lanna Food - Northern Thai Information Center, Chiang Mai University Library" (htt
p://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=175). cmu.ac.th.
26. "Namphrik khaepmu - Lanna Food - Northern Thai Information Center, Chiang Mai University Library"
(http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=150). cmu.ac.th.
27. "Namphrik pla - Lanna Food - Northern Thai Information Center, Chiang Mai University Library" (htt
p://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=167). cmu.ac.th.
28. "Pu-ong - Lanna Food - Northern Thai Information Center, Chiang Mai University Library" (http://librar
y.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=191). cmu.ac.th.
29. Thai Money Bag (http://www.ezythaicooking.com/free_recipes/thai-money-bag.htm),
EzyThaiCooking.com, retrieved 31 March 2010
30. Herman, Steve (2015-08-06). "Sweet Bangkok Snack Offers Piece of History" (http://www.voanews.co
m/content/sweet-bangkok-snack-offers-piece-of-history/2903719.html). Voice of America. Retrieved
7 August 2015.
31. Thai Merit Making & Long Boat Racing Festival (http://www.bangkokpost.com/travel/local-destinations/
listing/thai-merit-making-long-boat-racing-festival/21438/)

Further reading
Bhumichitr, Vatcharin. The Essential Thai Cookbook, 192 pages, New York: Clarkson N. Potter Inc.,
1994

External links
List of Thai dishes at DMOZ
Retrieved from "https://en.wikipedia.org/w/index.php?title=List_of_Thai_dishes&oldid=792102500"

This page was last edited on 24 July 2017, at 13:41.

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