Thai dishes at home. The best Thai dishes: recipes and cooking features

17 most delicious Thai dishes:

Tom Kha

Soup made with coconut milk with mushrooms, tomatoes, galangal or ginger, lemongrass, cilantro (coreander), is not spicy because... coconut milk neutralizes the pepper. There are several types: with chicken (tom kha gai), with shrimp (tom kha goong) and with pork (tom kha muu). This soup is perfect for those who can't or don't want to eat spicy food. I recommend.

Khao Pad

Fried rice mixed with egg (or without egg), served with pieces of chicken/beef/pork/shrimp/crab, or if you don’t want meat, order “khao pad pag” - they will bring you the same dish, only with fried vegetables. You can also ask to put a fried egg on top (as in the photo), to do this, just say “khai dao”. This dish is not spicy. Served with naam pla fish sauce. I recommend.

Yam Wun Sen

Thai salad with seafood and glass noodles. In general, “Yam” (in English transcription Yum or Yam) is a whole “class” of hot and sour salads with glass noodles. The taste and aroma of “Yam” salads is determined by the sauce of the same name, made from sweet onions, fish sauce, lime, sugar, chili, celery or cilantro (hence Tom-Yam: “boiled Yam”). And the fillings can be very different - from minced pork and grilled beef to seafood and shrimp. My favorite version of this salad is Yam Wun Sen Gung i.e. with shrimps. Very fresh, “light” and satisfies hunger well. I recommend.

By default, the salad is served spicy. If you don't want it spicy, say "may phad" - not spicy.

Pad See Yu

This is a very simple and satisfying dish consisting of pork, vegetables and noodles, quickly fried in soy sauce. The key ingredient in this dish is wide rice noodles. The dish is not served spicy. I recommend.

Kha Tom

Thai rice soup, usually with pork, chicken or shrimp. Sometimes, when serving, chopped ginger is added to it. My husband calls kha tom hangover soup. He says it’s very tasty in the morning after a good drinking session)) The soup is served with chicken/pork/shrimp.

Tom Yum

A masterpiece of Thai culinary art, this is the most popular Thai soup among tourists and guests of the Kingdom. Soup with a huge amount of shrimp, mushrooms, tomatoes, lemongrass, kolgan and lime leaves (kaffir). All this is boiled in coconut milk and served in two versions: with coconut cream - Tom Yum Kung Nam Kon soup (tom yum gung nam kohn) or without it - Tom Yum Gung Nam Sai (tom yum gung nam sai). The second version is a little more sour and lighter. Tom Yam truly combines many flavors: salty, sour, spicy and sweet in one dish. This is a true favorite of Thai cuisine known all over the world.

Som Tam

Garlic and chili pepper are first crushed in a mortar. Tamarind juice, fish sauce, peanuts, dried shrimp, tomatoes, lime juice, sugarcane paste, kidney beans and a handful of green papaya go into the mortar. Sweet, salty and spicy flavors combined with green crispy papaya. Som Tam has many offered options: with crabs - som tam boo, with fermented fish sauce - som tam plah lah.

Pad Thai

Medium rice noodles are stir-fried with shrimp and a variety of ingredients - nuts, tofu, bean sprouts, green onions, garlic, pepper, lime juice and fish sauce. Everything is poured with egg and cooked until the dish becomes thicker - this will give it a delicious taste. Squeeze lime onto the finished Pad Thai and sprinkle with peanuts. And again, some people add a few spoons of sugar, dried chili pepper and a small spoon of vinegar to it. Therefore, this set is served as a condiment for the famous Pad Thai salad.

Gang Jued

Gang Jut is considered one of the lightest soups in Thai cuisine. Chopped pork, tofu and glass noodles are added to a vegetable broth made from cabbage, carrots and onions. Be sure to have parsley on top. Almost like our fresh cabbage soup, only instead of Thai noodles and tofu we have potatoes and tomatoes.

Khao Na Phet

Roast duck is recognized throughout Asia for being fattier and more flavorful than chicken. Thai dish Khao Na Phet served on a plate with rice. Select pieces of duck are placed on the rice and duck broth with acacia leaves is poured on top. Khao Na Phet is easy to see - street food carts have ducks hanging in a glass cabinet. It is also customary to serve duck with a simple and nutritious duck broth.

In Thailand, very often you can see certain dishes on display, or even whole chicken or duck carcasses. These are special layouts designed to clearly show what kind of dish is being prepared here.

Kai Ji Moo Sap

Authentic Thai food that anyone can cook for themselves. Beat the eggs with fish and soy sauce, then add minced pork. The resulting mixture is poured over hot boiled rice. The omelette is served with chili sauce and fresh herbs.

Khao Nii Mu Yang

Pork kebab, served with rice, noodles or French fries. All grilled meats in Thailand, like all Thai food - street food and in restaurants, are prepared very tasty and are not expensive. You can buy Khao Nii Mu Yang anywhere, at any time of the day.

Guy Young

Grilled chicken, like grilled pork, moo yang, is a very popular dish in Thai cuisine and is sold everywhere from street food carts to restaurants. Grilled chicken is accompanied by rice and delicious spicy Som Tam (green papaya salad). You can buy a whole chicken, or you can buy a half. On street food carts, from different vendors, it is prepared according to different recipes, but always delicious.

Khao Man Gai

Lean chicken with rice. In Russia we call it chicken broth with rice (meaning chicken in it, as usual). Thai chicken Khao Man Gai is served on a plate with rice, and broth is served separately. Of course, chili and soy sauce are offered as seasonings.

Khao Pad Kra Pao

Another very popular Thai dish. This is finely chopped (in some versions minced) meat, fried with Thai seasonings and basil leaves and, of course, chili. You can order gai - chicken maso, muu - pork and nya - beef. Served with rice, you can also add a fried egg (khai dao) on top. A very tasty dish, in my opinion, but it’s not often that a chef can prepare it for you without being at all spicy.

Pla Ka Pang Nung Manu

Whole perch in a pool of steam with hot sauce. Lime juice is poured into a metal mold in which the dish is served. A candle burns at the bottom of the mold to keep the fish steamed all the time. Cloves of garlic and green chilies poke through the cilantro and lime zest for a hint of spice, while the sweet steamed fish melts in your mouth.

Pla Plu

A popular street food to eat with Som Tam and sticky rice is the simple fried fish with salt. The fish is stuffed with lemongrass, lime leaves and other aromatic ingredients and sprinkled heavily with salt. That's why, never overcooked, it's grilled to succulent perfection. The result is soft, sweetish, white fish meat that literally melts in your mouth. Pla Plu in Thailand is prepared from all types of fish.

As you can see, Thai food is very diverse. It is not possible to write about everything. But the most delicious, in our opinion, dishes were selected for us. Worthy of everyone's attention.

It is considered one of the hottest in the world. Not every resident of neighboring countries of Southeast Asia, much less a European, can say that Thai dishes are to his taste. In Cambodia, Malaysia and Myanmar, the cuisine is not so spicy. This is why in popular tourist cities it is quite difficult to find restaurants with “real” Thai cuisine; for Europeans, a less spicy version is usually served. Today I will introduce you to the best Thai dishes. With the help of my dictionary you will always know what to eat in Thailand.

Thai cuisine was formed under the constant influence of Chinese, Portuguese and Indian cuisine, while at the same time retaining its national flavor and spice. It is impossible to accurately determine the taste of Thai dishes; it is spicy, sweet, sour, salty, and bitter at the same time. This mix of five flavors - the real art and magic of Thai cuisine - is achieved with the help of spices. Lemon grass, kaffir leaves, ginger of all kinds, chili peppers, garlic, cilantro, basil, coconut milk, lime juice are just some of the huge number of spices that are found in every Thai home.

The basis of Thai dishes are dishes such as rice, noodles, pork, chicken, seafood, vegetables and fruits. Rice is especially popular. Even the word “to eat” in Thai sounds like “kin khaw” - to eat rice. According to statistics, every Thai eats a little less than 500 grams of rice per day. It is used to prepare soups, main courses and even desserts. In fact, rice plays the same role in Thai cuisine as bread does in Russian. Various sayings and proverbs are associated with rice in Thailand; it is used in traditional rituals, for example, rice protects children from evil spirits. Noodles are the second basis for Thai cuisine. Yellow egg, wide, ribbon-like, rice and “glass” noodles are used to prepare first and second courses.

Contrary to popular belief, Thais do not eat with chopsticks. They are used only for Chinese, Korean and Vietnamese dishes. In the Kingdom of Siam, people did not use cutlery and ate with their hands, which is still common in some regions. In Isan, sticky rice and some other foods are eaten with the hands. Only under King Mongkut was the custom of using a spoon and fork introduced during meals: the fork plays only an auxiliary role; Thais eat with a spoon. Thai restaurants in popular tourist regions will offer you a knife, but you can do without it. All Thai dishes are deliberately made from small pieces.

Lunch or dinner for every Thai is not just a meal, but a harmonious combination of tastes: hot and sweet, hot and sour. Don’t be afraid of the spiciness of Thai cuisine, not all dishes add hot red pepper, not all Thais like spicy dishes.

Thai salads and appetizers

Salads in Thailand are usually served as an accompaniment to the main dish. For those who watch their figure, salads in Thailand are a real find. They generally do not contain vinegar and are seasoned with lime juice, soy or oyster sauces. Most salads have chili added to them, so if you don't like it spicy, tell the waiter to make a mild version.

Som Tam - papaya salad

The most famous Thai salad originated in the northeast of Thailand, in the province of Isan. Its sour-spicy taste long after a trip to Thailand excites the minds of even seasoned gourmets. Green papaya, chopped into strips, is pounded in a special mortar with garlic, seasoned with lemon juice, fish and soy sauce, chili, and mixed with pieces of tomato and green beans. Roasted peanuts and dried shrimp add a special flavor to the salad. Some Thai restaurants will offer catfish with blue crab, fish, or a variation of this cucumber or apple salad. Sticky Thai rice and grilled chicken are ideal accompaniments to som tam.

Yam or Thai salad

The word "yam" in Thai cuisine refers to any salad, literally translated as "mixture". They are prepared with the addition of chili, lime juice and lemon grass. Most salads have a spicy-sour taste, but at your request they can make a mild version.

Yam Yai (ยำใหญ่) – fresh vegetable salad.
Yam Nua (ยำเนี้อ) – salad with fried beef.
Yam Moo (ยำหมู) – salad with fried pork.
Yam Thale (ยำทะเล) – seafood salad.
Yam Pla-myk (ยําปลาหมึก) – salad with squid.
Yam Som-O (ยำส้มโอ) – salad with pomelo, dried anchovies and peanuts.
Yam Wunsen (ยำวุ้นเส้น) – salad with glass noodles and choice of meat.
Yam Mamuang (ยำมะม่วง) – green mango salad.
Yam Hua Pli (ยำหัวปลี) – banana flower salad.
Yam Pla Duk Fu (ยำปลาดุกฟู) - salad with green mango and fried catfish.
Yam Khai Dao (ยำไข่ดาว) - fried egg salad.
Yam Salad (ยำเนี้อ) – European salad of fresh vegetables with mayonnaise.

Lap or Thai hot salad

The word lapa refers to hot salads made from vegetables, minced meat and chili.

Lap Kai (ลาบไก่) – salad with minced chicken.
Lap Mu (ลาบหมู) – salad with pork.
Lap Nya (ลาบนัว) – salad with minced beef.
Lap Pla (ลาบปลา) – fish salad.

Thai cuisine is famous for its snacks. In every restaurant you will find an incredible amount of them. You can try some of the Thai snacks on mobile carts with frying pans, called "makashnitsy" in Russian, or at night markets.

Po Pia Thot or Spring Roll (ปอเปี๊ยะทอด) are famous fried vegetable rolls, sometimes they have pork or chicken added to them.
Po Pia Pak (ปอเปี๊ยะผัก) – vegetarian fried rolls with vegetables.
Thot Man Kung or Shrimps Cake (ทอดมันกุ้ง) – fried shrimp pancakes.
(ทอดมันปลา) – fried fish fritters.
Samosa (กะหรี่ปั๊บ) – crispy Indian pies with curry and potatoes.
(สะเต๊ะ) – fried chicken or pork skewers with peanut sauce.
Tempura (เท็มปุระ) is the general name for the method of cooking shrimp, squid, chicken, vegetables and fruits in batter.
Tempura Pak (เทมปุระผัก) – vegetables in batter.

Soups in Thailand

In Thailand, soup is an integral part of the meal; they are eaten not before, but along with all other dishes. All kinds of seasonings, chili, vinegar, sugar and fish sauce are added to meat or fish broth, which gives a salty taste.

Don’t be afraid that Thai cuisine is spicy, just tell the waiter “no spicy” or “Mai Phet” in Thai, and they will bring you a special non-spicy version.

In any of the dishes described above, you can replace the main ingredient to your taste using the following list:

Kai (ไก่) – chicken,
Mu (หมู) – pork,
Nya (เนื้อ) – beef,
Pet (เป็ด) – duck,
Thale (ทะเล) – seafood,
Kung (กุ้ง) – shrimp,
Pu (ปู) – crab,
Pla (ปลา) – fish,
Pla-myk (ปลาหมึก) – squid,
Mangsavirat (มังสวิรัติ) – .

Thai cuisine is a kaleidoscope of flavors as varied and colorful as the country itself. Food in Thailand is not only varied, it suits everyone. I invite you to amazing Thailand, a huge world of delicious tastes! Bon appetit!

Thai cuisine is a prime example of a cuisine that does not travel. This means that you can only get acquainted with it in your homeland - Thailand, where there is an abundance of fresh fruits, coconuts, fish and spices. It is, of course, possible to repeat Thai dishes in cold Russia using canned, dried or frozen products, but it will be impossible to achieve the real taste. For vivid culinary experiences, it is better to go to Thailand. Better yet, attend culinary courses and master classes, which are often organized in this hospitable country for tourists.

It is said that there is no word for "hunger" in the Thai language. Eternal summer and mild climate make it possible to grow two or even three crops a year here. Fresh fruits, vegetables and herbs are never a problem, and the proximity of the sea means an abundance of fish, shrimp, algae and other seafood at any time of the year. The Thais' love for grasshoppers, beetles, ants, larvae, scorpions and other unappetizing creatures is not explained by a lack of meat, but by the interesting taste and ease of preparation of these exotic raw materials. For picky Europeans, Thailand also has meat - many domestic animals and birds are raised here.

Interestingly, traditional Thai cuisine appeared long before the formation of Thailand. The ancestors of the Thais lived in the southwestern provinces of China, and their traditions, including culinary ones, developed under the strong influence of Chinese culture. Thai cuisine has borrowed a lot from its powerful neighbors: the type of hearth and utensils (open fire and wok), basic culinary techniques (finely chopping ingredients) and methods of heat treatment (quick frying, boiling, steaming), traditional combinations of flavors (sweet, sour , spicy, salty and bitter), numerous sauces and, of course, a love for rice. From another neighbor - India - Thailand borrowed numerous mixtures of spices, curry sauce and various dishes with it.

The spiciness of many Thai dishes, which is unusual for Europeans, is caused by necessity: in a hot tropical climate, this is the best way to avoid infections, retain moisture in the body and increase overall tone. Raw garlic and small red peppers are sometimes served separately, in case someone doesn’t have enough spiciness in their dishes. Those who are tired of spicy food will be saved by fresh cucumber - it is often served as a side dish. Guests in Thailand will find dishes for every taste, because in addition to red pepper, there are many spices in Thai cuisine, and not all of them are hot. Recipes for some dishes may contain up to 40 flavoring and aromatic additives: spices, herbs, leaves, juices.

According to Chinese tradition, many Thai dishes are cooked in a wok - a tall frying pan with rounded walls. In this cookware, food is cooked very quickly, which allows you to preserve the maximum amount of nutrients in the food. Meat dishes are often prepared in a wok: ginger, pepper and other spices are fried in hot oil, then pieces of meat and vegetables are quickly fried to form a crispy crust and served immediately. If the fried ingredients are poured with broth and simmered over low heat, the result is a stew or thick soup. The wok is also used to steam fish and vegetables. To do this, the food is wrapped in banana leaves, a variety of aromatic herbs and spices are added and placed in bamboo baskets over boiling water in a wok. Disposable plates and packaging for street food are often made from banana leaves - exotic, cheap and environmentally friendly.

The staple of an everyday Thai meal is rice. It occupies the same place in Thai cuisine as in Chinese. Rice is always present on the table, like bread in Russia, and is complemented by meat, fish, and vegetable dishes, depending on the season, the wealth of the family and the degree of solemnity of the dinner. In addition to rice, the festive table can contain more than 20 small cups with various snacks and sauces. The neutral taste of steamed rice allows it to be combined with any taste. Typically, rice is served with curry or other very spicy sauces based on garlic, lime juice and herbs. In Thailand, two types of rice are especially loved: long-grain aromatic (jasmine) and round-grain glutinous. Glutinous rice is often used to make desserts.

Soup can also play the role of the main dish. The simplest Thai soup is made from noodles with meat and vegetables. Thai cuisine has noodles made from wheat, rice and bean flour. The shape of Thai noodles can resemble Italian fettuccine and linguine (flat strips) or spaghetti (round and thin). Mung beans are used to make very thin, transparent “cellophane” noodles. Thai cuisine also knows an analogue of Italian “fresh pasta” - noodles that contain eggs and therefore cannot be stored for a long time.

The most famous soup of Thai cuisine - tom yam. It is both sour and spicy, aromatic, refreshing and very filling. Its name means "soup and salad with spices." Making tom yum is very easy if you have lemongrass, kaffir lime leaves, galangal, fresh coconut and fish sauce. In Thailand, a paste for tom yum soup is produced, making life easier for those who can no longer imagine their lives without this dish. It consists of herbal ingredients and spices fried in oil. Just don't try to make this wonderful soup from dry mixes - disappointment is inevitable.

There are many varieties of tom yum soup depending on the main ingredient: a tourist favorite - with shrimp, traditional “pre-tourist” tom yum paa- with fish and rice, tom yum guy- with chicken, t om yam tal- with fish and other sea creatures, tom yam ka mu - with pork legs. By the way, real Thai tom yum ranks 8th in the ranking of the 50 most delicious dishes in the world according to CNN.

It is impossible to imagine Thai cuisine without fish sauces. They are very bright: salty, spicy, sour, with a distinct aroma of fish, shrimp and spices. Almost all traditional dishes are prepared with them, they are served as dips, as salad dressings or as liquid seasonings instead of salt, such as the popular Thai seasoning freak us pla, made from fish sauce, lime juice and finely chopped chili peppers. In Thailand they love thick shrimp paste - capi. Entire villages are engaged in its production: shrimp are crushed, mixed with salt, fermented, fish and other flavorings are added. Kapi is used to make curries, served with fish and vegetables, or eaten with unripe mango.

In addition to fish and shrimp sauces, the exotic taste and aroma of Thai dishes is due to the use of spices unknown to Europeans. For example, the sour flavor and citrusy freshness of many Thai soups is achieved using kaffir lime leaves and lemongrass. The most unusual Thai dishes are prepared using palm sugar and coconut products: milk, juice and vinegar. The pungent flavor comes from several local ginger species and galangal root. Thai basil is not like the spice we are used to - it has a bright anise aroma and a pungent taste. Even the spices we are familiar with - cloves, turmeric, coriander, cilantro, dill, parsley, mint, red pepper, turmeric, garlic, onion - have a completely different taste in Thailand. Perhaps this is due to the different climate and soil, or perhaps due to the exceptional freshness and abundant use.

Perhaps the most attractive feature of Thai cuisine is the abundance of exotic plants, which can only be truly enjoyed here. Thai cuisine widely uses banana flowers and other plants that we know exclusively as decorative. They are added to salads and deep-fried. People eat here sprouted beans, acacia and bamboo shoots, and lotus root. In Thailand you can try several varieties of small eggplants: purple, white, green and even striped. Instead of the usual cabbage, there are many varieties of green leafy cabbage, and instead of potatoes there are sweet potatoes. If you see broccoli in a Thai recipe, know that it is a Western adaptation. In Thailand there is actually no broccoli, but kailan - leafy cabbage, the so-called Chinese broccoli.

And of course, the most exotic side of Thai cuisine is fruit. There are almost no apples, pears, strawberries and grapes here, but such delicacies grow freely that outside Thailand can only be found in pictures: papaya, rambutan, tamarind, jackfruit, durian, mango, mangosteen, rose apple, langsat, longan, lychee. Fresh juicy fruits usually do not need cooking and play the role of ready-made desserts and snacks, however, Thai cuisine can offer gourmets more refined sweets. The most popular of them: chaokukai- jelly from a special type of mint; khanom chan- layered dessert made from rice flour and coconut milk; khanom mo kaeng- pudding made from coconut milk, palm sugar and sweet fried onions; tacos- coconut pudding with jasmine aroma; sarim- colorful noodles in sweet coconut milk with ice, as well as numerous variations on the theme of pies and puddings with fruit and rice.

The wealth of fruits, vegetables and seafood in Thailand allows you to forget about heavy meat dishes, especially since they are quite rare in the diet of the local population. But if you want meat, you won't have any problems finding it. Boiled or fried rice is often accompanied by meat. For example, khao mann kai- steamed rice with boiled chicken; kao fat- fried rice with chicken, beef, pork or seafood; khao fat mu - fried rice with pork; Khao phat nem - fried rice with sausage. They also prepare large main courses of meat in Thailand: kai fat king- chicken fried with ginger; ken kiao vann- coconut curry with meat or fish balls, one of the spiciest Thai dishes; ken fanaen- mild coconut curry with beef, pork or chicken; fat krafao- beef, pork, chicken or shrimp fried with Thai basil; poo cha- several types of meat fried in a crab shell.

For those looking for something exotic, Thai cuisine has an ancient dish kanom chin nam ngyao- Pig's blood tofu, usually served with rice noodles, soybeans and cottonwood flowers.

In Thailand, it is customary to wash down all this splendor with iced tea or coffee. Thai tea - cha yeon- this is a close relative Indian masala, sweet strong black tea with milk and aromatic additives: anise, tamarind, orange blossom, mint and lime. Thai coffee - Oleng is a mixture of coffee beans with soybeans, corn and sesame. Coffee, like tea, is served cold, with syrup or condensed milk. For those who prefer stronger drinks, Thailand has various variations on the theme of rice wine.

According to the rules of Thai etiquette, many dishes can be eaten with your hands, or more precisely, with your right hand. Even sticky rice is sometimes eaten with hands, formed into balls and dipped in sauces. The main cutlery is a spoon and a fork, and the fork is usually held in the left hand and used only to fill the spoon. It is not customary to bring a fork to your mouth. Chopsticks are rarely used in Thailand - mainly for soups and noodles or in Chinese restaurants. The knife is never used at the dinner table; its use is limited to the kitchen.

As in many Asian countries, the skill of a cook in Thailand is assessed by his ability to work with a knife: not only the appearance and taste depend on the method of cutting ingredients dishes, but also the cooking time, which means the preservation of nutrients in the finished dish. The mastery of Thai chefs with a knife is expressed in carving - a separate direction of culinary art. In Thailand you can see orchids (the symbol of the country) and other flowers, animals and entire sculptural compositions carved with pinpoint precision from watermelons, melons and other fruits.

Today Thailand is the main trendsetter in the art of carving. “Carving fruits and vegetables” in Thai cuisine looks very harmonious. This is not just decoration, but an important element of the festive table, balancing and complementing the bright taste and aroma of dishes. Note that in no other cuisine in the world, except Thai and Chinese (its ancestors), has there been a need for the art of carving. Only Thai and Chinese dishes are so bright in taste and aroma that they can not get lost against the backdrop of skillful sculptures. This is exactly how Thai cuisine appears - bright, beautiful and amazing - to anyone who begins to get acquainted with it.

Today I will tell you a little about Thai cuisine. Lots and lots of things have been written about Thai cuisine, but I prefer to try everything myself, which I advise you to do. For me, Thai food is exotic, it is seafood, exotic fruits and unforgettable, new, unusual tastes. Thai cuisine is interesting, beautiful, sizzling, as if beckoning you to return to this country again and again. In general, Thai food is another way to experience Asia. The abundance of exotic flavors and aromas make Thai cuisine one of the most desirable in all international cuisine. Whether walking around Bangkok, Krabi or Koh Samui, everything around you is persistently reminiscent of these tastes and aromas of Thai dishes. Of course, it’s difficult to fit everything about Thai cuisine into one article, but I’ll try.

Thai dishes

Thais always combine four tastes in food: sour, sweet, spicy, salty. And they add it to literally everything: soup, fish, and dessert.
If you are not a big fan of chili peppers, you can take traditional European food, but there are surprises here too. For example, pizza with sausage, topped with condensed milk. Waffles with jam, sugar and pepper... Salty ice cream with beans and beans... A sour apple in a restaurant is dipped in a mixture of salt and chili pepper and used as a snack.
The amount of pepper that is good for Thais is death for farangs (the local name for Europeans, which does not carry a negative connotation). If you don’t want to get into such a situation, ask for “No Spicy”, then the amount of pepper that they will pour in for you will be quite sufficient for you.

Thai dishes you can try in Thailand

Khao man kai, Khao Man Gai

ข้าวมันไก่

Khao Man Gai is a famous Thai street food. It is a mixture of Hainanese chicken and Thai rice. Khao Man Gai is an original Thai dish that is rarely included in the menu of most Thai restaurants in the West, but is widely known in Thailand itself. For Thais, however, it is a national favorite dish. In fact, just the mention of the name of the Thai dish Khao man kai can cause you to hyperventilate in eager anticipation.
And the reason is simple: Thai food is delicious. How can you say no to juicy and tender slices of chicken served with aromatic rice cooked in a rich broth with a unique piquant sauce of ginger, garlic, chili, and soy sauce.

Kaeng phet pet yang, Gaeng Daeng, Kaeng Phet Pet Yang

Red Curry with Roast Duck is a famous Thai dish that is popular in Thai restaurants, especially in the West. This is not a Thai dish that locals usually make at home, but is a festive dish prepared in Thailand for special occasions. To prepare red curry with roast duck, you can use your own homemade curry paste, or use ready-made curry pastes.

Made with chunks of meat, red curry paste, coconut milk and finely chopped kaffir lime leaves, Kaeng Phet Thai is a rich, flavorful dish that excites the taste buds. The amazingly tender meat, soft, sweet and moderately fragrant, makes the heart fall in love with Kaeng Phet.

Ho mok, Ho mok

Kho mok is also a popular Thai food. Ho mok is essentially a kind of fish curry “pate” wrapped in banana leaves. This Thai dish is served with a thick coconut cream topping. Fish pate itself is a homogenized mixture of fish, meat, spices, coconut milk and eggs. This salmon-colored pate is typically pink and can be quite spicy, depending on the amount of chili in the mix. As a rule, the portion of this Thai dish is small, so it is difficult to get enough from one serving. But in this situation there is a way out: sometimes Ho Mok is sold in large portions in the shape of a boat. For a large company - just right.
Typically, Ho mok is eaten straight from the leaf wrapper without a plate or packaging, which is why Ho Mok is a popular Thai dish for picnics and also as a snack when traveling. By the way, if you are interested in new unusual tastes of Thai cuisine, I also advise you to read the article about food in Bangkok.

Som tam, Som Tam

Som Tam is another popular Thai dish. This is a spicy and sour papaya salad that is an exceptional addition to Thai BBQ chicken and rice. Som Tam is a low-calorie Thai dish that is healthy and cheap. It can often be found in restaurants and cafes on the beach.

The Som Tam dish is believed to have originated in Laos, but having crossed the border into the north-east of Thailand, it has been firmly adopted in these provinces as a favorite dish, with most people in the north-east of Thailand eating it at least once a day!

Garlic, chili peppers, green beans, cherry tomatoes and grated raw papaya provide a sweet-sour-spicy flavor that's hard to forget. Thai food Som Tam has many varieties because so many types of vegetables or fruits can be used to prepare it, such as papaya, bean sprouts, banana, cucumber, pineapple, tamarind, etc.

Tom Yam Goong - the main dish of Thai cuisine

Tom yam is the hallmark of Thai cuisine. Tom Yum soup (ต้มยำ) comes in several varieties. Shrimp, seafood, chicken, mushrooms, vegetables. The most popular among tourists is with shrimp (Tom Yum Kung) and seafood (Tom Yum Thale). I also really like the white version of this fish soup - Tom Yum Pla, this variety is the most authentic. I like Tom Yum Kung Nam Khon with shrimp - it has added coconut milk. In general, Tom Yam is a sweet-sour-spicy soup in chicken/fish broth with the addition of lemongrass, galangal, kaffir lime leaves, onions, chili peppers, fish sauce, mushrooms, vegetables, and lime juice. A classic Thai dish. Not everyone likes it.

Tom Kha Kai

Kom Kha is an equally popular Thai dish. Milder than Tom Yum, this famous soup is made with fiery chillies, thinly sliced ​​baby galangal, minced shallots, lemongrass stalks and tender pieces of chicken. However, unlike its more diluted brother Tom Yam, Tom Kha has more coconut milk, which softens it. Fresh lime leaves are also added to this Thai food, resulting in a fragrant soup, in the wonderful Thai tradition.

Pad Thai

Pad Thai is the default international Thai dish, famous all over the world! Small, thin or wide noodles along with crispy bean sprouts, onion and egg, fried on the stovetop. The palate is awakened from its slumber by the combination of the quartet of essential seasonings - fish sauce, sugar, pepper and finely ground peanuts - in this exotic Thai dish.

Khao Pad

A popular Thai lunch dish, so simple and delicious - fried rice, herbs, egg, onions, usually served with a wedge of lime and a slice of cucumber. The secret of this simple dish lies in its simplicity. The dish is prepared as if the Thais used whatever was on hand, from shrimp, crab or chicken, chili peppers and vegetables on hand, turning unremarkable ingredients into an interesting dish of Thai cuisine.

Gaeng Keow Wan Kai

Gaeng Keow Wan Kai is another Thai dish. Pieces of fresh chicken, eggplant, tender bamboo shoots, sprigs of coriander, and generous handfuls of sweet basil form the base of this curried dish. The secret to this Thai food is a spoonful of green curry paste mixed with hot, creamy coconut milk. Thai dish Gaeng Keow Wan Kai served with a bowl of aromatic rice.

Yam Nua, Yam Nua (spicy beef salad)

Yam Nua is a savory Thai food. By the way, Thai dishes are called “yam” here. The fresh, fiery taste of Yam Nua is a mixture of onion, coriander, mint, lime, dried chili and tender slices of beef. This Thai dish evokes an invigorating sensation, like all Thai salads.

Kai Med Ma Muang (chicken with cashew nuts)

Kai Med Ma Muang is an interesting dish from Thai cuisine. Tourists go crazy for this dish. Perhaps thanks to the wild contrast in the combination of braised chicken along with roasted cashews, sweet soy sauce, onions, chilli peppers, carrots and mushrooms. This is a simple but incredibly tasty, slightly exotic Thai dish that is worth trying in Thailand.

Pak Boong

Pak Bung is a Thai dish. The main component of this simple dish is the green stems and thin, fragile leaves found throughout Southeast Asia. This Thai dish contains garlic, chili pepper, oyster sauce, fish sauce and black soy sauce. The result is an interesting dish with a subtle flavour, ideal for those who love Thai food but aren't keen on very spicy dishes.

Thai cuisine my review

After reviewing Thai dishes, I would also like to add my review. Thai food is spicy. Not real to me at all! It’s impossible to eat it, BUT spicy food lovers will definitely like it! It’s so delicious... if you ask before ordering without seasoning, it will be edible! But even then they (seasonings) are present and felt, but less pronounced than in traditional Thai cuisine.

For those who don’t like spicy Thai dishes at all, there are a bunch of Russian menus and children’s menus in Thailand: dumplings, pancakes, omelet, and okroshka... If you order fish in Thailand, it all depends on where and how it’s prepared. The same seafood can be tasty or, conversely, disgustingly meager.

In Thai cuisine, sugar and peanuts are added to the soup. I like peanuts in soup, but I haven’t tried them with sugar yet. And in general, Thailand is a country of soups - they are sold on every corner.

I saw local potatoes. It grows in the fields, two meters high. Maybe I exaggerated, I don’t remember honestly, but she is mega tall and “sits” deep in the ground! It tastes very sweet, almost as if sugar had been poured in, and it’s huge, the tuber weighs about a kilogram.
Every time we eat Thai food, we order regular boiled rice... Firstly, because I personally don’t get enough of fish, and secondly, it’s nutritious and cheap.....
As for meat in Thai cuisine, there is chicken, pork, and beef! I love beef steak; in Thailand it is juicy and delicious.
Regular chicken... Runs around the island, lays eggs... It tastes like ours.

A must-try from Thai cuisine is the local banana pancakes with chocolate. Melt in your mouth! Words cannot describe it, divinely delicious!
Food, in general, can be found for any whim, alcohol too...
Only now we are in a situation where we are on a wild island, there are no shops or markets, and cafes and restaurants are open until 10:00 pm. After that there is no food until the morning! Alcohol is available around the clock.
And I love to eat and suffer at night, but I found a way out! I order food at a restaurant for dinner, and take the order with me, ask me to throw it in the box and happily pound beef and French fries at night.

Thai food in hotels

Meals in most hotels in Thailand include breakfast. “All inclusive” is not here, and it is not necessary! Breakfast is excellent: our European dishes and buffet. In addition, there is also some Thai food.
I think when you are in another country, you should try and try to see everything…. Well, or almost everything... Due to this, study the mentality of people, culture, way of life... I had scorpions, and beetles, and spiders, and nasty floating creatures for dinner... I spent the night in the jungle and on the river, and on the islands and on the mainland... I've tried almost everything. It's worth a try, but then it's not for everyone.

Alcohol and soft drinks in Thailand

Alcohol and non-alcoholic drinks…. Uuuuuuuuuuuuu local rum, beer and wine….. Apparently I’m a pampered girl, but this is disgusting…. Very strong, but cheap. “Inserts” almost instantly! There is good beer in Thailand that is pleasant to drink. Martini, beer, vodka have EVERYTHING! But it’s a little more expensive and the difference is in the English letters...
Soft drinks…. Juices, smoothies, fresh juices. Everything is fruity and natural! This is the topic! True, there are also powder ones, but you can feel them right away! But if it’s natural, then the taste is amazing.
Just today I noticed that even children’s cocktails add a lot of ice... Children drink a lot because of the heat... And it’s a LOT of ice!

Other Thai dishes, which I will talk about in future articles, as well as some photos of Thai dishes. For lovers of extreme food, our top 10 creepy dishes from Thailand.

So, today I talked a little about Thai cuisine. Might be interesting.

To visit Thailand and not try the national food means to return there again. It’s not for nothing that most hotels offer breakfast as a meal option.
It is almost impossible to remain hungry in the land of a thousand smiles. A variety of dishes that you simply cannot find in your homeland, incredible spices and amazing seafood await tourists at every turn.

Three advantages of Southeast Asian cuisine:
1. Taste
2. Price
3. Exotic.

The best Thai dishes

Massaman curry

An Asian version of everyone's favorite goulash. You can start getting acquainted with Thai cuisine with it, since the amount of spices per serving is not particularly large. Massaman curry is meat fried with onions in a sauce made from coconut milk and curry paste. Served with potatoes or rice.
Cost: from 80 baht (≈ or )

Tom Yum Kung
The “calling card” of the country is coconut milk soup, which has a huge number of variations. The most common recipe includes shrimp, fish (or chicken) stock, shiitake mushrooms, lime or lemongrass, and Tom Yum paste. Each cook complements the dish with ingredients according to his own taste: these can be tomatoes, rice, galangal, ginger, seafood.
Cost: from 60 baht (≈ or ).

Som Tam
A spicy salad that can be prepared quickly, is inexpensive, and will be remembered forever. For Thais, green papaya is not a fruit, but a full-fledged vegetable, which serves as the main ingredient for Som Tam. Papaya cut into strips is mixed with chili and garlic, tomatoes, green beans, nuts and shrimp (or crab meat) are added and sprinkled with lemon juice.
Cost: from 30 baht (≈ or )

Fish Plah Plow
Grilled fish seasoned with all sorts of aromatic spices and herbs with a crispy, salty crust. Plah Plow can be served separately, or can come with a side dish of rice or vegetables. A popular dinner option for both tourists and locals.
Cost: from 90 baht (≈ or ).

Rice Khao Phat
Khau Phat is prepared extremely simply from whatever comes to hand. Boiled rice is fried with meat or seafood, vegetables, spices, and sometimes an egg are added - and the dish is served to the table, decorated with fruits and herbs. It is important that the rice is not slightly heated in a frying pan, but fried. To add juiciness, it can be sprinkled with lime juice.

Khao Man kai, Khao Man Gai
Boiled “fatty” rice with chicken. One of the few dishes that will suit the most delicate stomach. The chicken is cooked separately, and then rice is cooked in its broth. Sometimes an already cooked dish can be poured with broth or served in a separate bowl, adding a little winter melon. Served with a mixture of soy and bean sauces, seasoned with garlic, ginger and chili.
Cost: from 40 baht (≈ or ).

Khao Pad
Rice is fried with chicken, and during the cooking process all kinds of vegetables and seafood are mixed in. Soy or fish sauce is served separately, or, at the client’s request, it can be poured over the finished dish. For those who prefer non-spicy food, it is better to refrain from experimenting with sauce.
Cost: from 40 baht (≈ or ).

Yams Nua
A spicy salad that will quickly satiate a tired traveler. The main ingredients are beef, onions and tomatoes. But the brightness of the dish is given by the abundance of spices, including: mint, coriander, lime and, of course, hot chili. If you want to try Yam Nua, but don't like it spicy, just ask the waiter to add less chili (or remove this ingredient altogether).
Cost: from 40 baht. (≈ or )

Geng Deng
Typical of Thai cuisine is the harmony of sour and sweet - this is Geng Deng red curry. Tender meat is cooked with plenty of curry in coconut milk. It is supplemented with kaffir lime leaves. It is noteworthy that relatively recently Geng Deng was not in particular demand among tourists, but with each new season its popularity increases.


Pancakes Roti
You should definitely try them and bring this gastronomic experience home. The dough is rolled out into a thin pancake and placed in a frying pan. The filling (usually bananas) is placed inside, the pancake is wrapped in an envelope and fried on both sides. The envelopes are topped with chocolate, condensed milk or another topper.

Video of making pancakes with a makashnik:

What to try in Thailand

It is not customary for Thais to cook at home. There are several reasons for this: expensive gas, a large number of street cafes and mobile food stalls, lack of time. Therefore, at any time of the day or night, you can eat cheap and tasty national dishes here or go to a European restaurant.
The most profitable way to satisfy your hunger is to buy food from a mobile tray. The tiles and workspace are attached to a motorcycle or cart, and the kitchen on wheels is sent to cruise the city streets. This structure is called a makashnitsa and is in demand both among the “farangs” and the indigenous population. Everyone who has visited the kingdom probably has photographs of this engineering miracle.

From the makashnitsa you can buy a hot dish, or you can refresh yourself with light snacks, of which there are a great variety of options in Asian countries. These include kebabs on a stick, amazing seafood prepared in various ways, sweets with fruit, and even exotic insects. Food in makashnitsa is safe because it is cooked right before your eyes, and the abundance of hot spices not only gives a colorful taste and aroma, but also helps the dish maintain its freshness. Often in makashnitsa you can find something that is not served in a regular restaurant, and you will pay pennies for it.

“Hits” of makashniks:

• seafood or meat skewers
• Kanom Jin (rice noodles with meat or fish and vegetables)
• Luk Chin (boiled meatballs and sausages, grilled and served with Nama Jin sauce)
• Hau Mok (crab or fish mousse with curry sauce or coconut milk; served wrapped in banana leaves)
• Hokkien noodles (noodles stir-fried with seafood, fish or bacon).

Thai sweets deserve special admiration, which even in the photo look like you really want to try them. Add to this a fantastic aroma and attractive prices - and your beach holiday will turn into a gastronomic tour.

Thai sweets

Kuay Tod
Bananas coated in flour, sugar and sesame are grilled and sold by weight. Sweet, fatty and, of course, high in calories.

Khao Tom Mood
Envelopes of banana leaves with sweet rice, tied with stems or pinned with toothpicks. Outwardly, they are very similar to the package that Mei received as a gift from the forest troll in the Japanese anime “My Neighbor Totoro”.
Cost: from 10 baht (≈ or ).
Khao Niao Mamuang
Sweet pilaf with mango. Rice is boiled in coconut milk and pieces of the aromatic fruit are added to it. The rice may be colored, and the kind vendors sometimes give you a little coconut sauce as a gift.
Cost: from 30 baht (≈ or ).

Roti Sai Mai
Multi-colored threads made from cane sugar are the Thai analogue of domestic cotton candy. They are sold in bags, but it is customary to eat them after wrapping them in thin roti pancakes.
Cost: from 20 baht (≈ or ).
Kanom Tarn
Yellow pies mixed with rice flour and coconut milk.
Cost: from 20 baht (≈ or ) for three pies.
Tong Yord
Egg yolk boiled in sugar syrup. Small balls are formed from the sweet mass and sold in bags of several pieces.
Cost: from 20 baht (≈ or ).
When you're going to eat, take a look at street cafes and mobile food trucks: this way you can save money and try more amazing flavors. Objectively assess your body’s capabilities and don’t forget to add “No Spicy” when you see chili peppers in the hands of the cook.