The Thai Menu
Pad Thai at midnight, green curry that makes you sweat, khao soi in a Chiang Mai alley — eat your way across three regions and discover the dishes that define each destination.
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Thai food ruined me for other cuisines. The balance of sweet, sour, salty, and spicy in a single dish is unlike anything else. My first bowl of khao soi in Chiang Mai — rich coconut curry, crispy noodles, a squeeze of lime — was a turning point. I now plan entire trips around food: the street stalls of Bangkok's Chinatown, the night markets of Chiang Mai, the seafood shacks on Koh Lanta. Every trip, I discover something new.
— Scott & Jenice
Think of this as your tasting menu for Thailand. We've organized the country's essential dishes by region — Central Thailand (Bangkok and surrounds), the North (Chiang Mai and Lanna cuisine), and the South (Phuket, Krabi, and the islands). Click any dish to explore the destination where it's famous.
Central Thailand
Bangkok street food empires and the royal cuisine tradition
6 dishesPad Thai
฿50–120 / $1.50–3.50 USDBangkok
Thailand's most famous noodle dish — rice noodles stir-fried with shrimp, tofu, bean sprouts, and egg in a tamarind sauce, finished with crushed peanuts and lime. Thip Samai on Maha Chai Road is the legendary spot.
Explore Bangkok →Thailand's most famous noodle dish — rice noodles stir-fried with shrimp, tofu, bean sprouts, and egg in a tamarind sauce, finished with crushed peanuts and lime. Thip Samai on Maha Chai Road is the legendary spot.
Explore Bangkok →Tom Yum Goong
฿80–200 / $2.50–6 USDBangkok
Hot and sour shrimp soup — lemongrass, galangal, kaffir lime, and bird's eye chili in a broth that hits every flavor note simultaneously. The creamy "nam khon" version with evaporated milk is a Bangkok specialty.
Explore Bangkok →Hot and sour shrimp soup — lemongrass, galangal, kaffir lime, and bird's eye chili in a broth that hits every flavor note simultaneously. The creamy "nam khon" version with evaporated milk is a Bangkok specialty.
Explore Bangkok →Green Curry (Gaeng Khiao Wan)
฿60–150 / $1.75–4.50 USDBangkok
Coconut milk curry with Thai basil, bamboo shoots, and green chili paste. The paste is pounded fresh — green chilies, lemongrass, galangal, coriander root — and the heat builds slowly. Best with jasmine rice.
Explore Bangkok →Coconut milk curry with Thai basil, bamboo shoots, and green chili paste. The paste is pounded fresh — green chilies, lemongrass, galangal, coriander root — and the heat builds slowly. Best with jasmine rice.
Explore Bangkok →Som Tam (Green Papaya Salad)
฿40–80 / $1–2.50 USDBangkok
Shredded green papaya pounded in a mortar with tomatoes, long beans, peanuts, dried shrimp, lime, fish sauce, and as many chilies as you can handle. Originally from Isaan but now everywhere — the street stall version is always best.
Explore Bangkok →Shredded green papaya pounded in a mortar with tomatoes, long beans, peanuts, dried shrimp, lime, fish sauce, and as many chilies as you can handle. Originally from Isaan but now everywhere — the street stall version is always best.
Explore Bangkok →Massaman Curry
฿80–180 / $2.50–5 USDBangkok
A rich, mildly sweet curry with Persian-Indian influences — slow-braised beef or chicken with potatoes, peanuts, and cardamom in coconut milk. Often called the best curry in the world by international food rankings.
Explore Bangkok →A rich, mildly sweet curry with Persian-Indian influences — slow-braised beef or chicken with potatoes, peanuts, and cardamom in coconut milk. Often called the best curry in the world by international food rankings.
Explore Bangkok →Mango Sticky Rice (Khao Niao Mamuang)
฿60–120 / $1.75–3.50 USDBangkok
Ripe mango slices with warm coconut-cream sticky rice — Thailand's most beloved dessert. Best during mango season (April–June) when the Nam Dok Mai mangoes are at peak sweetness.
Explore Bangkok →Ripe mango slices with warm coconut-cream sticky rice — Thailand's most beloved dessert. Best during mango season (April–June) when the Nam Dok Mai mangoes are at peak sweetness.
Explore Bangkok →Northern Thailand
Chiang Mai's Lanna flavors, Burmese influences, and mountain herbs
4 dishesKhao Soi
฿50–100 / $1.50–3 USDChiang Mai
Northern Thailand's signature dish — egg noodles in a rich, creamy coconut curry broth topped with crispy fried noodles and pickled mustard greens. The Burmese-influenced curry paste gives it a depth you won't find in central Thai cooking.
Explore Chiang Mai →Northern Thailand's signature dish — egg noodles in a rich, creamy coconut curry broth topped with crispy fried noodles and pickled mustard greens. The Burmese-influenced curry paste gives it a depth you won't find in central Thai cooking.
Explore Chiang Mai →Sai Oua (Northern Thai Sausage)
฿40–80 / $1–2.50 USDChiang Mai
Grilled herb-packed pork sausage stuffed with lemongrass, galangal, kaffir lime leaves, and red curry paste. Best bought from the grills at Warorot Market or the Saturday night walking street.
Explore Chiang Mai →Grilled herb-packed pork sausage stuffed with lemongrass, galangal, kaffir lime leaves, and red curry paste. Best bought from the grills at Warorot Market or the Saturday night walking street.
Explore Chiang Mai →Kanom Jeen Nam Ngiao
฿40–70 / $1–2 USDChiang Mai
Rice noodles in a rich tomato-pork broth with fermented bean paste and dried chili — a northern morning staple. The deep red broth gets its color from dried chilies and tomatoes. Often served with blood cakes and pork ribs.
Explore Chiang Mai →Rice noodles in a rich tomato-pork broth with fermented bean paste and dried chili — a northern morning staple. The deep red broth gets its color from dried chilies and tomatoes. Often served with blood cakes and pork ribs.
Explore Chiang Mai →Laab (Larb)
฿50–100 / $1.50–3 USDChiang Mai
Minced meat salad with roasted rice powder, mint, lime, and fish sauce. The northern version uses raw or barely cooked meat with intensely aromatic herbs — it's spicier and more herbaceous than the central Thai version.
Explore Chiang Mai →Minced meat salad with roasted rice powder, mint, lime, and fish sauce. The northern version uses raw or barely cooked meat with intensely aromatic herbs — it's spicier and more herbaceous than the central Thai version.
Explore Chiang Mai →Southern Thailand
Fiery curries, turmeric-stained everything, and the freshest seafood
4 dishesGaeng Tai Pla
฿60–120 / $1.75–3.50 USDKrabi / Phuket
The defining curry of southern Thailand — fermented fish kidney curry with bamboo shoots and an aggressive chili heat that builds and builds. Not for beginners — this is the dish that separates tourists from serious eaters.
Explore Krabi / Phuket →The defining curry of southern Thailand — fermented fish kidney curry with bamboo shoots and an aggressive chili heat that builds and builds. Not for beginners — this is the dish that separates tourists from serious eaters.
Explore Krabi / Phuket →Khua Kling
฿60–120 / $1.75–3.50 USDKrabi / Phuket
Dry-fried curry with minced pork or beef — no coconut milk, just pure chili paste, turmeric, and herbs cooked until caramelized. The heat is ferocious and the flavor is deeply concentrated.
Explore Krabi / Phuket →Dry-fried curry with minced pork or beef — no coconut milk, just pure chili paste, turmeric, and herbs cooked until caramelized. The heat is ferocious and the flavor is deeply concentrated.
Explore Krabi / Phuket →Roti Mataba
฿30–60 / $0.85–1.75 USDPhuket / Krabi
Stuffed Muslim-Thai flatbread filled with minced chicken or beef, onion, and egg — pan-fried until crispy. A southern Thai street food staple with clear Malay and Indian influences.
Explore Phuket / Krabi →Stuffed Muslim-Thai flatbread filled with minced chicken or beef, onion, and egg — pan-fried until crispy. A southern Thai street food staple with clear Malay and Indian influences.
Explore Phuket / Krabi →Yellow Curry (Gaeng Luang)
฿60–120 / $1.75–3.50 USDPhuket / Koh Samui
Turmeric-rich sour curry with fish, bamboo shoots, and a tangy tamarind broth. Southern yellow curries are thinner and more sour than Bangkok versions — they're meant to be eaten with rice and a spread of side dishes.
Explore Phuket / Koh Samui →Turmeric-rich sour curry with fish, bamboo shoots, and a tangy tamarind broth. Southern yellow curries are thinner and more sour than Bangkok versions — they're meant to be eaten with rice and a spread of side dishes.
Explore Phuket / Koh Samui →Plan Your Food Trip
Tell our AI planner which dishes you want to try and it will build a region-by-region itinerary — with the best restaurants, markets, and street food stops.
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