Thai Dishes - Wikipedia

5/26/2018 Thai Dishes - Wikipedia

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Family breakfast in the Isan region

From Wikipedia, the free encyclopedia

This list is incomplete; you can help by expanding it (//en.wikipedia.org

/w/index.php?title=List_of_Thai_dishes&action=edit).

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

See also: List of Thai ingredients

1 Individual dishes1.1 Rice dishes

1.2 Noodle dishes

1.3 Miscellaneous2 Shared dishes

2.1 Curries

2.2 Soups2.3 Salads

2.4 Fried and stir-fried dishes

2.5 Deep-fried dishes2.6 Grilled dishes

2.7 Steamed or blanched dishes

2.8 Stewed dishes

2.9 Dipping sauces and pastes2.10 Miscellaneous

3 Savoury snacks and starters4 Sweet snacks and desserts

5 Drinks

6 See also7 References

8 External links

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

Rice dishes

List of Thai dishes - Wikipedia, the free encyclopedia http://en.wikipedia.org/wiki/List_of_Thai_dishes

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Thai

name Thai script

English

name Image Region Description

Chok(http://www.forvo.com

/word//#th)

Rice

congee

Of Chinese origin, it is arice congee with minced

chicken or pork. Mixing an

egg in with the congee is

optional.

Khao kan

chin North

A dish of the Tai Yai (Shanpeople) of Burma and

northern Thailand, it is rice

that is mixed with porkblood and steamed inside a

banana leaf. Khao kan chin

is served with cucumber,onions and fried, dried

chillies.[1]

Khao kha

mu

(http://www.forvo.com

/word/ /#th)

Steamed rice is served with

sliced pig's trotters whichhas been simmered in soy

sauce and five spice

powder. It is always servedwith a sweet spicy dipping

sauce, fresh bird's eyechillies and cloves of garlic

on the side. Boiled egg and

a clear broth on the side areoptional.

Khao

khai

chiao


/word/ /#th)

Omelet on

rice

A quick snack or breakfast,

it is an omelet with whiterice, often eaten with chilli

sauce and cucumber. The

variant shown in the imageis khao khai chiao

songkhrueang(Thai: ) wherethe omelet is topped with aminced pork and vegetable

stir-fry.

Khaokhluk

kapi


/word/ /#th)

Fried rice

withshrimp

paste

Rice is fried with shrimp

paste and served withsweet pork, sour mango,

fried shrimp, chillies and

shallots.


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Thai

name Thai script

English


Khaomok kai


/word/ /#th)

Thai

chicken

biryani

The Thai version of a"chicken biryani". The

name literally means "rice

covered chicken". This

Thai-Muslim dish is madeby cooking rice together

with the chicken curry.

Khao

man kai


/word/ /#th)

Chicken

rice

Rice steamed with garlicserved with sliced chicken,

chicken broth and a spicy

dipping sauce.

Khao mu

krop

Rice and crispy pork that is

often, as here in this image,served with boiled egg anda bowl of broth. The sauce

that always comes with

khao mu kropis hereserved separately in the

bowl at the top of the

image.

Khao mukrop mu

daeng


/word/ /#th)

Slices of mu krop(crispypork) and mu daeng(red

roast pork) served on rice,

and often covered with asticky soya and/or

oyster-sauce based sauce.

Very often, a clear soup,boiled egg, cucumber, and

spring onion is served on

the side. Sliced chillies inChinese black vinegar and

dark soy sauce are

provided as a condimentfor this dish.

Khao na

pet


/word/ /#th)

Red roast

duck on

rice

Boiled rice with roast duckand duck broth on the side.

It is served with sliced

chillies in soy sauce as acondiment.


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Thai

name Thai script

English


Khaoniao


/word/ /#th)

Glutinousorsticky

rice

Khao niao is traditionally

eaten using only the righthand. It is the staple food

of Northern andNortheastern Thais.

Khao

nuea op

Rice with slices of baked

beef, served with a spicy

chilli dip.

Khaophat


/word/ /#th)

Thai friedrice

Fried rice in Thailand can

be made with differentingredients. Customarilyserved with fresh lime,

cucumber, spring onions

and nam pla phrik(chilliesin fish sauce).

Khao

phatamerikan


/word/ /#th)

American

fried rice

American fried riceis ricefried with onion, tomato,

raisins and flavoured with

ketchup. It is oftengarnished with some

sausage, fried chicken and

egg.

Khaophat

kaeng

khiaowan

Rice fried with green curry.

Khaophat

kaphrao

mu

(http://www.forvo.com/word/ /#th)

Basil friedrice with

pork

Rice fried with a certain

variety of Thai basil calledbai kaphrao(Ocimum

tenuiflorum), sliced porkand chillies.

Khao

phat nam

phriknarok


/word/ /#th)

The name literally means

"rice fried with chilli paste

from hell". The rice is friedwith nam phrik narok, a

very spicy chilli paste

made with fried catfish,grilled onion and garlic,

grilled (dried) chillies,

sugar, fish sauce and


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Thai

name Thai script

English


shrimp paste. Here it isserved with mu yang

(grilled pork) and nam

chim chaeo, a spicy

dipping sauce.

Khao tom (http://www.forvo.com

/word/ /#th)

Thai rice

soup

Boiled rice in a light broth,

usually with minced pork,

chicken or fish. It is ofteneaten for breakfast.

Khao tom

kui


/word/ /#th)

Plain rice

congee

Plain rice is cooked to a

porridge and eaten as the

staple together with avariety of side dishes.

Noodle dishes


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Thai

name Thai script

English


Bami

haeng pet


/word/ /#th)

Egg

noodles

served

"dry" withduck

Egg noodles served "dry"with slices of braised duck,

and often, as shown on the

image, together with "blood

tofu". The broth is servedon the side. It is originally a

Chinese dish.

Bami mudaeng


/word/

/#th)

Egg noodle

soup withred roast

pork

Originally a Chinese dish, it

is now common in

Thailand. Often served withchillies in vinegar, and

dried chilli flakes. The

version shown in the photo

also contains kiao kung

(Thai: ; prawnwontons).

Khanom

chinkaeng

khiao

wan kai

This noodle dish consists of

green chicken curry servedover khanom chin, fresh

Thai rice noodles. It isusually accompanied by a

selection of raw vegetables

and herbs on the side. Thechicken meat used in this

particular version is chicken

feet.

Khanom

chin nam

ngiao


/word//#th)

North

A speciality of NorthernThailand, it is Thai

fermented rice noodles

served with pork or chickenblood tofu in a sauce made

with pork broth and tomato,

crushed fried dry chillies,pork blood, dry fermented

soy bean, and dried red

kapok flowers.

Khanomchin

namya


/word//#th)Central

Thai rice noodles servedwith a fish based sauce

called nam ya.

Khanom

chin saonam


/word//#th)

Central

Cold rice noodles served asa salad with thick coconut

milk, finely chopped

pineapple, sliced raw garlicand Thai chillies, pounded


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Thai

name Thai script

English


dried prawns, shreddedginger, lime juice, fish

sauce and sugar.

Khao soi (http://www.forvo.com

/word/ /#th)

Northern

Thai curry

noodles

North

Boiled as well as crispy

fried egg noodles (bami)are served in a curry soup.

The version with chicken is

called khao soi kai, withbeef it is called khao soi

nuea.

Khao soiMae Sai

North

Khao soi Mae Saiis the

name in Chiang Mai of acertain type of khao soithat

is more common in Chiang

Rai province, in the areaalong the border with

Burma and Laos (Mae Saiis a border town in Chiang

Rai province). It is a spicy

soup-like dish, similar tothe broth used in khanomchin nam ngiao, containing

soft, wide rice noodles,pork ribs, congealed pork

blood and minced pork.

Tomatoes and fermentedsoy bean give it its specific

taste. Sliced raw cabbage

and bean sprouts are servedon the side.

Khao soinam na

North

Somewhat similar to khao

soi Mae Sai, this variant

from the eastern part of

Chiang Rai Province ismade with wide rice

noodles in a clear pork

broth. A spoonful of nam

phrik ong(a sauce made

from minced pork, tomato,

fermented soy bean orshrimp paste, and dried

chillies) is heaped on top of

the noodles (nam na

literally means "with sauceon top").


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Thai

name Thai script

English


Kuaichap

(http://www.forvo.com/word//#th)

Originally a TeochewChinese dish (Chinese:

), it is a soup of pork

broth with rolled up rice

noodle sheets (resulting inrolls about the size of

Italian penne), porkintestines, "blood tofu", and

boiled egg.

Kuai-tiaonam


/word//#th)

Wide ricenoodle

soup

A soup of wide rice

noodles, often with mincedpork, pork balls or fish

balls.

Kuai-tiaonuea

pueay

A beef noodle soup withslices of very tender beef

(nuea pueay).

Kuai-tiao

phat khi

mao


/word//#th)

Drunken

noodles

Spicy fried wide rice

noodles.

Kuai-tiaorat na


/word/ /#th)

Wide ricenoodles in

gravy

Central

Fried wide rice noodleswith beef, pork, chicken orseafood in a thickened

gravy.

Kuai-tiaoruea


/word//#th)

Boatnoodles

Central

Rice noodles with beef or

pork (and sometimes offal)

in a brown broth whichcontains cinnamon, star

anise and sometimes blood.

It is spicy and sour.

Mi krop


/word//#th)

Thai crispy

friednoodles

Deep fried rice vermicelli

with a sweet and soursauce.

Phat si-io(http://www.forvo.com

/word/ /#th)

Noodlesfried in soy

sauce

Usually wide rice noodlesfried with chicken or pork,

and soy sauce.


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Thai

name Thai script

English


Phat thai


Noodles

pad Thai

Stir fried medium size ricenoodles (sen lek) with fish

sauce, sugar, lime juice or

tamarind pulp, ground

peanuts, egg, bean sprouts,and Chinese chives

(kuichai), combined withpork, chicken, seafood, or

tofu.

Phat wun

sen


/word/ /#th)

Stir-friedglass

noodles

Glass noodles are stir-fried

with egg and vegetables,and a variety of ingredients

such as meat, seafood, orwith vegetarian alternatives.

Sapakettiphat khi

mao


/word//#th)

A Thai fusion dish where

the name literally meansspaghetti fried "shit-drunk"

(khi mao= extremely

drunk). An explanation isthat any dish fried this way

is easy to make, spicy, and

uses whatever ingredientsare available at that time;

great after a night outdrinking when still hungry.

Tom yam

boran


/word/ /#th)Central

Tom yam boranis noodles

served in a thick spicy sour

sauce or broth, with crusheddried chillies, chopped

peanuts and blanched

vegetables such as beansprouts. This version is

bami mu tom yam boran:

with egg noodles and pork.

Yen tafo(http://www.forvo.com

/word//#th)

The Thai version of the

Chinese noodle dish YongTau Foois slightly sweet,

sour, salty and spicy.

Miscellaneous


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Thai

name

Thai

script

English


Chim

chum

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 kaffir limeleaves. Additionally, the broth can contain

other herbs such as bai kaphrao(Thai holybasil), spices such as chillies, or in

addition be partially meat based, using, forinstance, pork ribs as one of the base

ingredients. It is served with one or more

nam chim(dipping sauces).

Mu

kratha

Mu kratharesembles a combination of a

Korean barbecue and a Chinese hot pot.

Meat (most often pork) is grilled in thecentre while the vegetables and other

ingredients, such as fish balls, cook in the

soup. It is served with a variety of namchim(Thai dipping sauces).

Nam

phrik kapikap pla

thu thot[2]

Friedpla thuserved with nam phrik kapi,

a pungent dip made mainly from shrimppaste and chillies, and raw, steamed and/or

fried vegetables (often pieces of cha-om

omelet). It is eaten with khanom chin(Thai rice noodles) or steamed rice.

Although the name of this dish is often

shortened to nam phrik pla thu, thisactually refers to a certain type of chilli

paste in whichpla thuis used as an

ingredient.

Suki Thai sukiA Thai variant of the Chinese hot pot, it is

mainly eaten as a meal on its own.

Curries

See also: Thai curry


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Thai

name Thai script

English


Chin hum North

It is a slowly stewed meat

curry from northernThailand. This particular

version is made with

beef.[3]

Chuchi plakaphong


/word//#th)

CentralA dry red curry with friedSnapper.

Kaeng

cha-om North

A northern Thai curry with

cha-om (the young leavesof theAcacia pennata) and

dried fish.[4]This

particular version alsocontained a mix of

different types of

mushroom.

Kaeng fak

sai kai North

A northern Thai curry

made with winter melonand chicken. It is also

known under the name

kaeng fak khio.[5]

Kaeng dok

salae North

A northern Thai curry thatis made from the unopened

flower buds of the shrub

Broussonetia kurzii(J. D.Hooker) Corner. These

flower buds are only

available in northernThailand from

mid-February until late

March.

Kaeng

hangle


/word//#th)North

A Burmese influenced

curry of stewed meat(usually pork), peanuts,

dried chillies and tamarind

juice but without coconutmilk. Thin strips of fresh

ginger are added in before

serving.


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Thai

name Thai script

English


Kaeng het NorthA northern Thai curry

made with pork and avariety of mushrooms.

Kaeng ho(http://www.forvo.com

/word//#th)North

A Northern Thai dish

where one or more types ofcurry are refried with glass

noodles and other

ingredients such as kaffirlime leaves, lemongrass

and bamboo shoots. At

least one of the curries

used in this recipe shouldbe the Northern Thai pork

curry called kaeng hangle.

Kaeng

kari


/word//#th)

Yellow

curry

It is a Thai-Muslim dish

which is mostly known inthe West as "Thai yellow

curry". It is of Indian

origin and is often madewith chicken and potatoes.

It can also be made with

other meats or seafood.

Kaengkhae


/word//#th)North

A spicy curry of herbs,vegetables, cha-omleaves

(a kind of acacia tree), and

meat (chicken, waterbuffalo, pork or frog). It

does not contain any

coconut milk.

Kaeng

khanun North


made with boiled wholejackfruit, pork, tomatoes

and chopped chakhan

(Piper interruptum;

"pepper vine").[6]

Kaeng

khiao wan


/word/

/#th)

Green

curryCentral

A coconut curry made with

fresh green chillies and

flavoured with Thai basil,usually with chicken

(kaeng khiao wan kai) or

fish balls (kaeng khiao wanluk chin pla).


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name Thai script

English


Kaengkhilek


/word//#th)

This creamy curry has as

its main ingredient the

leaves and flower buds ofthe Senna siameatree

(khilekin Thai).

Kaeng

khua


/word//#th)Central

A type of Thai curry which

uses a larger amount ofturmeric in the paste than

is usually the norm. A

popular preparation is withprawns and pineapple. This

particular version is called

kaeng khua het fang(Thai:

): withstraw mushrooms.

Kaeng

khua mubai

chamuang


/word//#th)

Central

A thick central Thai curry

with pork and bai

chamuang, the leaves of

the Garcinia cowa, a tree

related to the mangosteen.

Kaeng

kradang

(http://www.forvo.com/word//#th) North

A pork curry aspic (jelly)

from northern Thailandwhich is eaten cold.

Kaeng

lueang


/word//#th)South

A sour spicy curry thatdoes not contain coconut

milk and is yellow in

colour due to the use ofturmeric, often with fish

and vegetables, such as

bamboo shoots as in theversion in the photo. In

southern Thailand it is

called kaeng sombut dueto it being different than

the central Thai kaeng som,

it is called kaeng lueang("yellow curry")

elsewhere. It should not beconfused with what is

known as "yellow curry"outside of Thailand.


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Thai

name Thai script

English


Kaengmatsaman


/word//#th)

Massamancurry

South

A thick, Indian style currycontaining coconut milk,

usually of stewed beef or,

as in the image, chicken.

This curry contains roasteddried spices that are rarely

found in other Thai curries.

Kaeng om


/word//#th)North

A spicy Lanna "curry" withmeat and several kinds of

vegetables, and without

any coconut milk. Theversion shown in the photo

is with chicken.

Kaeng pa (http://www.forvo.com

/word/ /#th)

Jungle

curryNorth

Traditionally made with

wild boar, most often pork

or chicken is usednowadays. This curry, as

most curries from northern

Thailand, does not containcoconut milk.

Kaeng

phak bung

sai pla

North


made with "morning glory"

and fish. This particularversion uses catfish.

Kaeng

phak kat

chokraduk mu

North

A somewhat spicy

soup/curry (kaeng) madewith cabbage (phak katcho, a variety ofBrassica

rapa chinensis) and porkribs (kraduk mu). As is

usual with Northern Thai

"curries", it does notcontain any coconut milk.

Kaengphak lueat

North


made with the leaves of theFicus virens. This version

is with pork.


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Thai

name Thai script

English


Kaeng

phaksiangda

North

A northern Thai currymade with the leaves of the

vine Gymnema inodorum

and dried fish. In this

particular version,snakehead fish is used.[7]

Kaengphak wan

pa North

A Northern Thai currymade with the leaves of the

woody plantMelientha

suavisPierre, glass noodles

and dried fish.[8]

Kaengphanaeng


Phanaengcurry

Central

A so-called dry, Indianinfluenced coconut curry

with beef (phanaeng nuea,Thai: ), chicken,

pork or seafood such as

soft shell crab.

Kaengphet Red curry Central

A spicy red curry made

with dried chillies,

containing coconut milk. Itcan be made with different

meats, seafood or tofu, in

combination with (severaltypes of) eggplant(s) and

sometimes other

vegetables. Fresh greenpeppercorns and Thai basil

are often added to enhance

the flavour.

Kaeng

phet petyang


Red curry

with roastduck

Central

Red curry with roast duck

is the quintessential mix of

the Thai (red curry) and

Chinese (red roast duck)cuisines. This dish often

also contains grapes and/orpineapple.

Kaeng pli(http://www.forvo.com

/word//#th)North

A northern Thai currymade with chopped banana

flower and pork.


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Thai

name Thai script

English


Kaengsom


/word//#th)Central

A hot and sour Thaicurry/soup made with

tamarind paste and fish

(oftenpla chon

["Snakehead fish"]).Kaeng

som cha-om thot(Thai:

) is aversion of the dish which

features deep-fried cha-om(Acacia leaves) as one of

its ingredients.

Kaeng taipla


South

A thick, spicy vegetable

curry made with turmeric,

a sauce made from fish

innards (tai pla), andshrimp paste, containing

roasted fish, bambooshoots and eggplant.

Kaeng tun


made with the stalks of the

Colocasia giganteaand(cat)fish. Colocasia

giganteais called tun

(Thai: ) in the northernThai language and khun(Thai: ) in standardThai.

Kaeng yot

maphrao

on sai kai

North


made with "coconut heart"

and chicken.[9]The taste of"coconut heart" is similar

to bamboo shoots but much

sweeter.

Kaeng

yuak North


made with the tender coreof the trunk of the banana

plant.[10]

Khua

kling

(http://www.forvo.com/word//#th) South

A very spicy, dry friedcurry made with chopped

meat (usually beef,

chicken, pork or lamb)served with a large amount

of shredded fresh kaffir

lime leaves.


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Thai

name Thai script

English


Khua

kraduk mu


/word//#th)South

A very spicy and, for Thaistandards, "dry" curry with

pork ribs. It is a Southern

Thai speciality.

Soups


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Thai

name Thai script

English


Kai tun

ya chin


The name literally translatesto "chicken stewed with

Chinese medicine". It

contains medicinal herbs,

one of them the dried fruit ofthe wolfberry, a.k.a. goji

berries (Thai: ; kaoki).The dish is of Chinese

origin.

Tomchuet


/word/ /#th)


Clearvegetable

soup

A light vegetable, chicken or

pork broth with vegetablesand celery, to which minced

pork, soft tofu, seaweed,

glass noodles and mushroom

can be added. This soup canalso be called Kaeng chuet

(Thai: ).

Tom kha

kai


/word/ /#th)

Coconutsoup with

chicken

Central

A mild to spicy soup with

coconut milk, galangal (kha)and chicken. Mushrooms

can be added to the chickenor substitute it.

Tomkhlong


/word/ /#th)

It is a spicy and sour soup

somewhat similar to Tomyam. The sourness however

does not derive from lime

juice but through the use oftamarind juice. The version

in the image contains fried

smoked fish, tomato andmushrooms.

Tom

mara

Bittermelon

soup

A clear soup made with

bitter melon (also known asbitter gourd;Momordicacharantia) of Chinese

origin. It is often stuffedwith minced pork or with

minced pork mixed with

glass noodles as on thisimage. The full name of the

latter version would then be

tom mara yat sai mu sap

wunsen.


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Thai

name Thai script

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Tomphak kat

dong mu

A soup of boiled pickledChinese cabbage and pork

ribs. This dish is Chinese in

origin.

Tomsaep

Hot andsour Isan

soup

Northeast

A spicy soup made withstewed meat (usually pork,

chicken or beef), roasted

fresh herbs and spices,ground roasted rice, and

generous amounts of lime

juice and fresh herbs justbefore serving.

Tom

somkraduk

mu

Tom somtranslates to "soursoup". This particular

version is a basic one with

only pork ribs (kraduk mu)and it derives its sourness

from lime juice. Other types

of tom somcan also usetamarind for acidity, or a

combination of both lime

and tamarind, and can bemade from a multitude of

ingredients: meats as well asseafood, and vegetables.

Tomyam

Tom yumsoup

Central

A hot and sour broth made

from lemon grass, galangal,

kaffir lime leaves, driedchillies and lime juice,

usually with prawns (Tom

yam kung) or chicken (Tomyam kai).

Tom

yueaphai

It is a clear broth with,amongst other ingredients,

yuea phai("bamboofungus"; Phallus indusiatus)

Salads

See also: Thai salads


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Thai

name

Thai

script

English


Koi pla Northeast

Minced or finely chopped raw fish inspicy salad dressing. It is a popular raw

fish dish in Isan and a common source of

infection with Opisthorchis viverrini

(Southeast Asian liver fluke).

Lap Isan

Larb Northeast

Northeastern style lapis a spicy and soursalad of minced raw or cooked meat

(mainly pork, chicken or duck), shallots

or onions, lime juice, fish sauce, chillies,ground roasted rice and mint.

Lap Lanna

North

Northern Thai lapis completely different

from lapfrom northeastern Thailand.

Northern Thai lapis made by mixing rawor cooked minced meat (mainly pork,

beef, chicken or fish) with an elaborate

mix of dry spices and herbs. Thenorthern Thai lapdoes not contain lime

juice or fish sauce. The version in theimage is lap khua, meaning that the meat

has been fried.

Lap nuea

dip

North

A northern Thai lap-style salad of sliced

raw beef (the version in the image also

shows slices of raw beef tripe) and

ground, dried spices.

Mu namtok

Northeast

A very spicy salad made with pork (mu)

and somewhat identical to lap, exceptthat the meat is cut into thin strips rather

than minced.

Naem

khluk

Naem sausage(fermented pork skin

mixed with sticky rice) is mixed with

more sticky rice and then deep-fried. Thesalad is made by crumbling the

deep-fried balls and mixing in slicedshallots, dried chillies, fish sauce andlime juice. It is served with raw

vegetables and herbs.

Nuea yang

nam tok

Northeast

With a similar "dressing" as larb, thisdish is made with sliced grilled beef.

"Nam tok"means "waterfall" in Thai and

it is thought that the meat juices should

run out from the meat like a waterfall.


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Thai

name

Thai

script

English


Phla kung

A spicy salad of prawns, slicedlemongrass, culantro and/or other herbs,

and shallots, with a dressing of lime

juice, sweet chilli paste (Nam phrik phao

- optional), fish sauce, pounded garlicand bird's eye chili. The version shown

in the image also contained minced pork.

Phla mu

A spicy salad of sliced grilled pork,

sliced lemongrass, mint, culantro

(optional) and shallots, with a dressing oflime juice, sweet chilli paste (Nam phrik

phao- optional), fish sauce, pounded

garlic and bird's eye chili.

Phla nuea

makhuea

on

A Thai salad made with medium rare

beef and Thai aubergines. The sliced,raw eggplants are mixed in with the

warm beef to soften them (makhuea on

means "soft aubergine"). This particularversion of the salad was served with a

nam tok-style dressing.

Sa nuea

sadung

North

A northern Thai speciality, made with

medium rare, thinly sliced beef. Other

ingredients for this dish are the elaboratephrik lap Lannaspices-and-chilli mix,

onions, some broth, and fresh herbs suchas bai kraphao(holy basil) orphak phai

(Vietnamese coriander) although this

particular version was made using baisaranae(spearmint). This particular

version also contained the partiallydigested contents of one of the stomachs

of the cow (chyme) for added flavour.

Som tam

khai khem

A variation of the standard papaya som

tamwith salted eggs.

Som tam

pla ra

Northeast

Regarded as the original som tam, this

version of green papaya salad containspla ra(a sauce of fermented fish), and

very often also brined rice paddy crabs,

and makok(the fruit of the Spondias

mombin) besides the usual ingredientsfor som tam. It does not however contain

peanuts. It is also known as som tam Laoor, for short, as just tam Laoafter the


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Lao people of Laos and of the Isanregion of Thailand.

Som tampu Green papaya salad with brined ricepaddy crabs.

Som tam

Thai

Thai

papaya

salad

Central

Som tam Thaiwith peanuts, dried shrimp

and palm sugar, is the central Thai

variant of green papaya salad.

Tamkhanun

North

A spicy Northern Thai salad made with

boiled green 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 theimage) with khaep mu(pork cracklings).

Tammamuang

A som tamstyle salad with tangy unripe

mango "au Julienne" as its main

ingredient. The version in the imagecontainspla haeng thot, deep-fried

sun-dried anchovies.

Tam

maphraoon sen mi

krop

A som tamstyle salad made with the

meat of a young coconut and served withcrispy deep-fried thin Chinese rice

noodles.

Tam mu

yo

A spicy Thai salad made with mu yo, aThai pork sausage which is often also

described in Thailand as "Vietnamese

sausage". The dressing is somewhat

similar to that of som tam.

Tam

phonlamai ruam

The fruits used in this particular salad

show the fusion aspect of Thai cuisine,as it incorporates "modern" (for Thais)

fruit such as apples and grapes besides

traditional fruit such as pineapple andguava. The dressing is made with

pounded garlic, sugar, chillies, driedshrimp, lime juice and fish sauce, and is

similar to that of som tam.


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name

Thai

script

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Tam

som-o

nam pu

North

It is a spicy pomelo salad which usescrab extract as a flavouring. This black

sauce is achieved by poundingpu na

("ricefield crabs", Somanniathelphusa) to

a pulp, straining the juices which arethen boiled and reduced until the sauce

becomes as thick as molasses.

Yam Thai salad

A general name for many types of sourThai salads. The main ingredient can be

vegetable, fruit, meat, seafood and even

noodles, which can be raw, cooked,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 andChinese celery (khuen chai).

Yam hu

mu

Made with thinly sliced, boiled pig'sears, the version in the image also

contained fresh mint, lime juice, shallots,

lemon grass, fish sauce and sugar.

Yamhuapli thot

A spicy Thai "yam"-style salad withdeep-fried slices of banana blossom as its

main ingredient.

Yam hoikhraeng

A spicy Thai salad made with bloodcockles.

Yam khaidao

A spicy Thai salad made with fried egg(khai dao).

Yam

khaminkhao kung

A spicy Thai salad made with finely

sliced (au Julienne) "white curcuma"(probably Curcuma zedoaria), shredded

coconut, cooked prawns, sliced shallots,dried chillies, fresh green bird's eye

chillies, roasted cashew nuts, and crispy

fried onion rings.


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Yam kunchiang

A Thai salad made with a sweet driedpork sausage called kun chiang. This

sausage is of Chinese origin. This dish is

often eaten with plain rice congee (khao

tom kui; Thai: ).

Yam mukrop

A Thai salad made with crispy belly pork(mu krop).

Yam muyo

A spicyyam-style Thai salad with mu yo(Vietnamese sausage).

Yam muyo thot

khai dao

A spicy Thai salad made with crispyfried mu yo(Vietnamese sausage) and

khai dao(fried egg).

Yam naem

sot

A Thai salad containing sausage made

from fermented raw pork and sticky rice

(naemsausage).

Yam no

mai

North

A Northern Thai salad made with strips

of boiled bamboo shoots, shallots, herbs,

fish sauce, lime juice, and chillies.

Yam no

mai sai

nam pu

North

A northern Thai salad made with boiled

bamboo shoots and a thick paste made

from the rice paddy crabs.

Yam nueayang

Thai grilledbeef salad

A spicy salad of grilled beef, shallots andThai celery or spearmint.

Yam pla

duk fu

"Exploded"

catfish

salad

Crispy fried shreddedpla duk(catfish)

served with a spicy and tangy green

mango salad.

Yam pla

khem

A Thai salad (yam) made with fried

sun-dried salted fish (pla khem).


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Yam plathu

Made with short mackerel (pla thu).

Yam sanat North

A northern Thai "salad" of roughly

chopped, blanched vegetables that arethen refried with a chilli paste. It is

served here together with northern Thai

pork cracklings and deep-fried, sun-dried

chillies.[11]

Yam

som-o

A salad made with pomelo. The otheringredients are: sliced red bird's eye

chillies, deep-fried sun-dried anchovies,

roasted peanuts, fish sauce and tamarindjuice.

Yam

takhraikung sot

A spicy "yam-style" salad with finelysliced raw lemongrass and prawns.

Yam thale

A spicy salad with mixed seafood

(cuttlefish, shelled prawns, mussels),

shallots, lime juice, fish sauce and Thaicelery.

Yam thuaphu

A Thai salad with winged beans, salted

eggs, toasted coconut, shallots, fishsauce, lime juice and chillies. Theversion in this image also contains squid.

Yam wun

sen

Thai glassnoodle

salad

A spicy salad with glass noodles

(cellophane noodles), minced chicken orpork and often either mixed seafood,

squid or prawns. Cloud ear fungus also

often features in this dish.

Fried and stir-fried dishes


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Kai phat

khing

Ginger fried

chickenCentral

A simple dish offried slices of

chicken with sliced

ginger, soy sauce,

fish sauce andchillies.

Kai phat

met

mamuanghimmaphan

Chicken with

cashewnutsCentral

The Thai Chinese

version of the

Sichuan style friedchicken with

cashew nuts

known as KungPao chicken,

stir-fried with

whole driedchillies.

Khai yat sai Stuffed

omelette

An omelette is

fried filled withvarious ingredients

of choice (minced

beef or pork,prawns, and

vegetables) and

then folded over.

Khua chinsom sai

khai North

Northern Thaipickled pork

stir-fried with egg.

Khua ho North

Glass noodles arestir-fried with

left-overs from

other dishes.Unlike kaeng ho,

this dish will not

contain anyleft-over curry

dishes. It was

traditionally eatenat the end of a

ceremony or

festival. It is

served here withpork rinds.


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Khua nomai sai mu

North

Stir-fried bambooshoots with pork.

In this particular

version, the pork is

minced.[12]

Kaphrao

hoi lai

Undulated surf

clam stir-fried withholy basil

(Ocimum

tenuiflorum)

Kung thotkrathiam

phrik thai

Deep fried

prawns withgarlic and

pepper

Prawns fried withgarlic and fresh

peppercorns.

Mu phat

phrik khing

Sliced pork fried

with yardlong

beans and kaffirlime leaves in a

sweet chilli paste.Sometimes red

curry paste is usedinstead of thephrik

khingchilli paste.

Mu phat

sato

Sliced pork

stir-fried with sato

(the beans of theParkia speciosa,

also known as

"stink bean" or"bitter bean"),

onion, garlic, fishsauce, chillies andoyster sauce.

Mu phatsato phak

Tai South

A spicy, southernThai, version of

mu phat sato

where the pork and"stink beans" are

fried with a

copious amount ofchillies and chilli

paste.


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Mu wan

Sliced pork issimmered or fried

with sugar and soy

sauce until the

sauce is reducedand coats the meat.

No mai

farang phat

kung

Asparagus

stir-fried with

prawns

Green asparagus

stir-fried withprawns, garlic,

sliced chillies, fish

sauce and oystersauce.

Nuea phat

bai yira

Beef stir-friedwith African

basil

Besides beef andbasil, other

ingredients are

garlic, chillies,light soya sauce

and fish sauce.

African basilleaves have a

slight anise taste.

Phak bungfai daeng

Friedmorning-glory

Morning-glory(a.k.a. water

spinach) stir friedwith yellow beansauce, garlic and

chillies. It is a very

popular vegetabledish in Thailand.

Phak khananam man

hoi

Chinese kalestir-fried with

oyster sauce

Originally a

Chinese dish, ithas been adapted

to Thai taste by

adding fish sauceto the recipe, and

by omitting theginger. Here with

fried shiitake

mushroom.

Phat buap(http://www.forvo.com

/word//#th)

Stir-fried

Luffa

Stir-fried luffa(sponge gourd)

with pork/shrimp

and egg or justegg.


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Phat dokhom

Stir-fried onion

flowers with porkand pork liver.

Phat khana

mu krop

Fried kale

with crispypork

Central

Khana(gailan or

Chinese kale) isstir fried with

crispy pork (mu

krop), garlic,oyster sauce, soy

sauce, pepper and

(optionally) sliced

chillies.

Phatkhanaeng

mu


/word//#th)

Stir-fried

khanaengwith

pork, garlic, oyster

sauce, fish sauceand white pepper.

Khanaengare the

sprouts of Chinesebroccoli and grow

from the root after

the main stem hasbeen harvested.

The taste is in

between Brusselssprouts and kale,

and very sweet.

Phat

kaphrao

Fried with

holy basil

Minced beef, pork,

chicken or wholeprawns stir fried

with Thai holy

basil, chillies,garlic and soya

sauce.

Phat naemsai khai

Naemsausage

(made from

fermented rawpork skin and

sticky rice) stir

fried with egg.


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Phat no maisai khai

Stir-fried bambooshoots and egg.

Phat phak

khom

Thai spinach(Amaranthusspinosus; Thainame: Phakkhom nam;Thai script:)is often

stir-fried withminced porkand egg.

Phat phak

ruam

Stir fried

mixedvegetables

Stir fried

combination ofvegetables

depending on

availability andpreference.

Usually fried withoyster sauce.

Phat phrik Fried with

chillies

Stir fried meat

(usually beef) or

seafood withchillies, garlic and

ginger.

Phat yot fakmaeo

Stir-friedmountain

melon greens

Yot sayongte,which is also

known in Thailandasyot fak meao(yotmeaning

"shoots"), are the

young vines andleaves of a certain

type of melon(chayote,

originally from

Central America)

which in Thailandgrows mainly in

the mountains upnorth. These


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greens have a verysweet taste and

combine extremely

well with oyster

sauce.

Phunim

phat phongkari

Deep-fried pieces

of soft-shell crab

which have beenstir-fried with egg

and curry powder.

Pla dukphat phet

Slices of catfish

(most oftenpre-fried) are

stir-fried in a sauce

made with redcurry paste. Pea

eggplant feature inthis dish for added

taste and texture.

File:Plakaphong

phat khuen

chai.jpg

Barramundi (oftencalled "sea bass" in

Thailand) stir-fried

with Chinese

celery, light soysauce, garlic,

ginger andfermented soy

beans.

Pla muekphat phrik

phao

Squid stir-friedwith sweet and

mild chilli paste

(nam phrik phao),onion, garlic,

spring onion and

sliced large redchillies. Paprika

can be used instead

of chillies if amilder version is

preferred.

Tap kaiphat phrik

sot

Chicken liver fried

with young

(mainly green)chillies, light soy

sauce, oyster

sauce, onion,


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spring onion, blackpepper, and garlic.

Here it is served

with rice and a

fried egg (khai

dao).

Thua ngok

pla khem

A stir-fried dish ofmung bean

sprouts, salted fish,

chillies and garlic.

Deep-fried dishes


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Kai ho

bai toei

Chickenwrapped in

pandan

leaves

Central

Pieces of marinated chicken are

wrapped in fragrant pandan leaves

and then deep fried.

Kai thottakhrai

Deep fried

chicken andlemongrass

Pieces of chicken are deep friedtogether with finely chopped orshredded lemongrass, and served

with a sweet chilli sauce.

Kai thot Deep-fried

chicken

The version of kai thotas shown in

the image is made in the SouthernThai manner, having been marinated

with khamin(turmeric) and served

with krueng thae(crispy friedchopped garlic and turmeric) as a

topping.

Khaep

mu

Pork

cracklings

Deep fried pork skin. Khaep mu

eaten with nam phrik num(grilled

green chilli dip) from Chiang Mai isrenowned in the whole of Thailand.

Mu krop Crispy pork

Cooked belly pork is first marinated

and then deep fried until crispy.

Often used sliced in vegetables stirfries.

Nang kaithot

Crispy, deep-fried chicken skin. It

can be eaten as a snack or togetherwith chilli pastes or salads.

No yat

sai thot

NorthA northern Thai speciality ofdeep-fried bamboo shoots with a

filling of minced pork.

Pik kai

sot sai

thot

Stuffed

chicken

wings

Deep fried, partially de-boned

chicken wings, stuffed usually with

minced pork.

Pla buang North

Cuts of Giant snakehead fish (pla

chado) are first salted and sun-dried

for three days, and then deep-fried.This dish is somewhat similar topla

chado daet diaofrom central

Thailand but there the fish is onlydried for only one day, making the

taste less intense.


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Pla krai

thotkrathiam

Deep-friedpla krai("Clown Knifefish") and garlic. It is served with a

spicy dipping sauce on the side

made from coriander root, lime

juice, fresh bird's eye chillies,garlic, sugar and fish sauce.

Pla ninthot

samun

phrai

Deep-friedpla nin("Nile Tilipia")

served with deep-fried herbs such aslemongrass, kaffir lime leaves,

garlic, and fingerroot (Boesenbergia

rotunda). A chilli-lime dip is servedon the side as a condiment.

Pla sam

rot

Three

flavours fish Central

Deep fried fish with a sweet, tangy

and spicy tamarind sauce.

Pla thot Deep-fried

fish

A simple deep-fried fish, most often

served with a spicy dipping sauce.

The fish in this image ispla nin, aNile Tilapia.

Pla thotkhamin

South

Typical for southern Thai cuisine,

this deep-fried fish has first beenmarinated in a spice mixture which

includes a large amount of turmeric(khamin). In addition, this particularversion was topped with crispy

deep-fried chopped garlic andturmeric. It is often served with raw

vegetables on the side, and a spicy

dipping sauce.

Pla wongthot

Deep-friedpla wong(literallymeaning "circle fish): fish which

have first been cut open, arranged

into a circle and then sun-dried.Here it is served Southern Thai style

with a spoonful of a deep-fried mix

of minced garlic, galangal, andturmeric.

Pu cha Crab cakes

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

inside the crab shells and usually

served with nam chim buoy(Thai:

, plum sauce). Instead ofbeing fried in the crab shell it is alsosometimes served as patties.


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Sai mu

thot Deep-fried pork intestines

Si khrongmu thot

Deep-fried pork ribs. The version inthe image however, had first been

boiled, then marinated, then

deep-fried with garlic, and thenagain stir-fried with a sweet and

tangy tamarind sauce just beforeserving.

Grilled dishes


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Aep mu North

A Northern Thai "souffl" of egg,

minced pork, herbs and curry pastethat is slowly grilled inside a banana

leaf wrapper over a charcoal fire.[13]

Chin sommok

North

Chin somis the northern Thai version

of the pickled pork sausage called

naem. In chin som mok(lit. "covered

chin som") the pickled pork is grilled

inside a banana leaf before serving.

Kai yang Grilled

chickenNortheast

Grilled marinated chicken, usually

eaten together with Som tam(papaya

salad).

Kho muyang kratha

ron

Kho mu yang kratha ronliterallytranslates to "pork neck grilled on a

hot skillet".

Kungyang/kung

phao

/

Grilled

prawns

Grilled prawns are normally served

with a nam chim, a spicy dippingsauce, made with mashed raw garlic

and green bird's eye chillies, sugar, fish

sauce and lime juice.

Mu manao Pork with

lime juice

Sliced grilled pork with a dressing

(nam chim) of mashed garlic, greenbird's eye chillies, sugar, fish sauce and

lime juice. Here it is served with

additional sliced bird's eye chillies andraw garlic on a bed of ice-water chilled

sliced rawphak khana(Chinese

broccoli)

Mu yang Isan grilled

porkNortheast

Originally from the Isan region ofThailand, the fatty parts of belly pork,

together with the skin, are preferred

over lean meat. It is served with namchim chaeo, a spicy dipping sauce

made with dried chillies and roasted,then pounded, sticky rice.

Nuea ping Marinated and barbecued beef.


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Pam khaimot

North[14]

Grilled banana leaf cups containing amixture of ant eggs, chicken eggs and

some salt. After grilling the dish is

sprinkled with chopped spring onion

and pepper. The ant eggs make thedish much more creamy. It can also be

eaten as a snack.

Sai krokIsan

Northeast

Grilled, fermented pork and sticky ricesausage, originally from the Isan

region of Thailand. It can be shaped

like a sausage as in the image, or as

round balls.[15]It is also often eaten as

a snack at festivals and fairs, andserved together with sliced ginger,

bird's eye chillies and raw cabbage.

Sai muping

Marinated and barbecued porkintestines

Sai ua "Chiang

mai

sausage"

North

A grilled sausage of ground pork

mixed with spices and herbs,[16]and

which is often served with choppedfresh ginger and chillies at a meal.

Suea rong

hai

Weeping

tiger beefNortheast

Suea rong hailiterally means

"weeping tiger". It is grilled marinated

beef which is eaten with vegetablesandNam chim chaeodipping sauce.

Steamed or blanched dishes


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Bai po Jute leavesEaten blanched as a dish with khao

tom kui(plain rice congee), the taste is

similar to that of spinach or samphire

Ho mok

pla

Fish curry

ptCentral

A Thai curry "pt" or "souffl" offish, spices, coconut milk and egg,

steamed in a banana leaf cup and

topped with thick coconut creambefore serving.

Ho mokmaphrao

on

A Thai curry "pt" or "souffl" of

mixed seafood and the soft meat of ayoung coconut, here served inside a

coconut.

Pla nuengmanao

Steamed fishwith lime

juice

Central

Steamed fish which is drenched in a

spicy garlic, chilli, chicken stock and

lime juice dressing.[17]

Stewed dishes

Thai

name

Thai

script

English


Khai

phalo

Egg stewed with meat in soy sauce, garlic,

ginger andphong phalo(Thai: ;five-spice powder). Meats used in khai

phalotend to be pork or chicken wings.Other ingredients, such as mushrooms and

fried tofu, can also be incorporated. The

dish is of Chinese origin.[18]Similar dishesare mu phaloand kha mu phalo(using only

pork, and ham hocks), kai phalo(chicken)

andpet phalo(duck).

Dipping sauces and pastes

See also: Nam phrik and Nam chim


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Nam

chim

chaeo

Northeast

It is a sticky, sweet and spicy dipping saucemade with dried chillies, fish sauce, palm

sugar, lime juice and coarsely ground

roasted sticky rice. Often served as a dip

with mu yang(grilled pork).

Nam

chim kai

Chicken

chilli sauce

A very common all-round chilli dippingsauce with the consistency of a thick syrup,

it is medium spicy and very sweet. Often

used as a dipping sauce for grilled chicken(kaimeans "chicken"), it can also be used

as a generic chilli sauce for other dishes. It

forms the base of a few other types of namchim, such as nam chim thot man pla

("dipping sauce for deep-fried fish cakes").

Nam

chim

paesa

NortheastA spicy dipping sauce eaten with steamed

fish wrapped in raw lettuce or cabbage.

Nam

chim sate

Peanut

sauce

A peanut sauce which is normally served

with satay.

Nam pla

phrik

Colloquially calledphrik nam pla, it is a

standard sauce served with every Thaibuffet style meal, fried rice or fried

noodles, and used as a kind of "salt". It is

made by mixing fish sauce with some limejuice, chopped bird's eye chillies and often

also sliced garlic.

Nam

phrik

kapi

A pungent chilli dip made with shrimp

paste, pounded dried shrimp, bird's eye

chillies, garlic, lime juice, fish sauce,(palm) sugar and, optionally, pea sized

aubergines; most often eaten as part of the

dish calledNam phrik pla thu.

Namphrik kha

North

A Northern Thai fried chilli pastecontaining galangal (kha). It is often eaten,

as seen here, with steamed het nang fa

(Thai script: ; lit. "fairymushroom"; Pleurotus pulmonarius).


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Nam

phriklong ruea

Central

The name means "chilli paste for in a boat"as it was often eaten while travelling the

rivers of Thailand by boat. A sweet,

savoury and spicy chilli dip, it is served

together with fresh vegetables, salted eggand sweet pork. This version also included

khamin khao("white curcuma") and theslightly sour and bitter bai makok(leaves

of the Spondias mombin)

Namphrik

num

North

A paste of pounded roasted large green

chillies, roasted shallots, roasted garlic,coriander leaves, lime juice and fish sauce;

eaten with steamed and raw vegetables,

khaep mu(crispy pork rind) and sticky rice.

Nam

phrik ong

North

Resembling a thick Bolognese sauce, it ismade with dried chillies, minced pork and

tomato; eaten with steamed and raw

vegetables, and sticky rice.

Namphrik

phao

Chilli jam

A sweet roasted chilli paste, often used asan ingredient in Tom yamor when frying

meat or seafood, and also popular as a

spicy "jam" on bread or toast.

Nam

phrik pla

chi

North

A chilli paste made with grilled fish,roasted chillies, roasted shallots androasted garlic, lemongrass and shrimp

paste. It's normally served with both

steamed and raw vegetables and/or other

leaves.[19]

Pu ong

orong pu

or

North

A northern Thai speciality that is eaten as a

pungent dipping sauce for sticky rice. It is

made by collecting the "fat" of rice field

crabs (Parathelphusidae) and grilling thisinside the crab shell.[20]

Sot

Siracha

Sriracha

sauce

It is a hot sauce made from sun-ripened

chilli peppers, vinegar, garlic, sugar and

salt. It is commonly known in Thailand assot Siracha(sotis the Thai pronunciation

of the English word "sauce"), but also as

nam chim Sirachaor nam phrik Siracha.The name is derived from the seaside town

of Si Racha.

Tam

makhuea North

Chopped and then pounded grilled long

green eggplant (makhuea yao; Thai: ), grilled green chillies, raw garlic and


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Thai

name

Thai

script

English


salt put in a banana leaf package mixedtogether with hard-boiled egg. It's a

speciality of Northern Thailand where it is

traditionally eaten with sticky rice.

Miscellaneous

Thai

name

Thai

script

English


Khai dao Fried egg

Literally translated khai daomeans "staregg", 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 which produces a crispy outertexture. Khai dao mai sukis a fried egg

where the yolk is still runny, the way it ismost commonly eaten when served with, for

instance, khao phat("fried rice") or kaphrao

mu rat khao("pork fried with holy basilserved with rice"). Fried egg with a (very)

hard yolk, khai dao suk (mak), is neededwhen the fried egg is used for makingyamkhai dao: fried egg salad.

Mu

ruam

luakchim

This dish consist of several types of pork(intestines, liver, and other cuts) which have

been shortly blanched in boiling water or

stock and then served with fried garlic,spring onions and a spicy dipping sauce.

Pla sam

thap

Fish prepared in 3 different ways: on the left

of the image ispla sam rot(deep-friedserved with a tangy sweet chilli sauce), in

the middlepla nueng manao(steamed fish

with a raw garlic, lime and chilli sauce), andon the rightpla thot krathiam(deep-fried

fish with deep-fried garlic).


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Thai

name

Thai

script

English


Chingrit

thot

Deep-fried crickets, either Gryllus

bimaculatusor, as shown in the image,

Acheta domesticus. This dish is often

eaten as a snack to go with drinks.

Kai rom

khwan

Smoked

chicken

Smoked chicken is often eaten as a snack

to go with drinks.

Karipap Curry puffDeep-fried pastry shells usually

containing a chicken meat and potatocurry.

Khaep mu Crispy

pork rindNorth

Deep fried crispy pork rinds, often eaten

with nam phrik numand other northernThai dips

Khanom

chip Siu mai

The Thai version of the Chinese steamed

dumplings called siu mai in Cantonese.The colour indicates the filling: the green

dumplings contain a mix of minced pork

and crab meat, the others have a filling ofonly minced pork.

Khanom

kuichai

Originally a dish of the Teochew people

called "gu chai gue" (Chinese script:

) in the Teochew language, these aresteamed dumplings made from rice

powder and a filling of garlic chives. The

dipping sauce for this dish is soy saucewhich often is spiced with dried chilli

flakes. This particular version was friedto give it a crispy texture.

Khanom

Tokiao

Literally translated it means "Tokyo

cake", it is a Thai style crpe wrappedaround a hot dog and sweet chilli sauce.

The chilli sauce can also be served on the

side as a dip. Other versions of khanomTokiaouse yam or sweet condensed milk

as a filling.

Khaophan nga

muan

North

Rolled khao phanwith sesame seeds.

Khao phanis a speciality from northernLaos which in Thailand is only found in

Uttaradit province. Rice flour is mixedwith water and let to ferment overnight.

The resulting batter is then spread out


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Thai

name

Thai

script

English


thinly over a cloth stretched out over asteamer, covered with a hood and let to

steam for a few minutes. Rolled up it is

served with a chilli dip.

Khao

phan phak

North

Khao phanare thin, steamed rice sheetsmade from the fermented batter of rice

flour mixed with water. Here served as a

wrap for stir-fried vegetables.

Luk chin

ping

Meatballs made from fish, pork, beef orchicken are grilled on a stick and served

with a spicy and tangy dipping sauce. The

ones shown on the image are made withpork and beef. It is commonly sold from

street stalls in Thailand.

Miang

kham

Dried shrimp and other ingredients

wrapped in cha phlu(Thai: )leaves.

Miang pla Similar toMiang kham, the main

ingredient for this wrap is deep-fried fish.

Mu daetdiao

Deep-fried strips of sun dried pork, here

with sesame seeds. A spicy dipping sauce(very often Sriracha sauce) is almost

always provided with this dish.

Nuea daet

diaokaphrao

thot

Deep-fried strips of sun dried beef andwith crispy fried holy basil.

Pla muek

yang

Grilled cuttlefish.


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Thai

name

Thai

script

English


Sate Satay

Marinated beef, chicken or pork grilled

on bamboo skewers and usually servedwith nam chim sate(peanut sauce) and

achat(pickled cucumber).

Thot mankhaophot

Deep-fried cakes made with corn and

herbs in a batter, and served with a sweetchilli sauce

Thot manpla

Fried fishcakes

Deep fried patties of minced fish mixed

with red curry paste, finely choppedyardlong beans (tua fak yao), and finely

shredded kaffir lime leaves (bai makrut).

Knife fish (pla krai) is popularly used.For this variety of thot man, a sweet &

hot similar to chicken chili sauce is

provided usually mixed with choppedpieces of cucumber, crushed peanuts, and

topped with phak chi.

Thot manpu

Fried crabcakes

Deep fried patties of minced crab meat.Plum sauce is commonly provided.

Thot mankung

Friedprawncakes

Another popular variety of thot manwhere minced shrimp or prawn is used.Plum sauce is commonly provided.

Thung

thong Money bag

Small, crispy, deep-fried pastry purses

filled with a mixture of minced chicken

or pork together with minced prawns,mushroom and water chestnut, and served

with sweet plum sauce or Thai sweet

chilli sauce[21]

Tua mai

thot

Crispy, deep-fried pupae of silkworms.

This dish is most often eaten as a snack to

go with drinks.


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Thai

name Thai script

English


Chaokuai Grass jelly

Grass jelly is made from aherb from the mint family.

It is often served with

only shaved ice and

brown sugar.

Foi thong(http://www.forvo.com

/word//#th)

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

sweet snack or dessert of

strings of egg yolk shortlyboiled in sugar syrup.

This, and other egg-based

sweets such as sangkhaya,were introduced to the

royal court of Ayutthaya

by Maria Guyomar dePinha in the 17th century

CE.

Khanom

bua loi


/word//#th)

Taro root mixed with

flour into balls and servedin coconut milk.

Khanom

chan


/word//#th)

Multi-layers of pandan-

flavoured sticky rice flour

mixed with coconut milk

Khanom

khrok


/word//#th)

Small coconut hotcakes

with different fillings.These are made on a

special cast-iron pan with

indentations. Two halvesare eventually stuck to

one another to form thefinished mini-pancake.

Khanom

mo kaeng


/word//#th)

A sweet baked puddingcontaining coconut milk,

eggs, palm sugar and

flour, sprinkled withsweet fried onions.

Khanom

tako

Jasmine scented coconutpudding set in cups of

fragrant pandan leaf.


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Thai

name Thai script

English


Khanom

tako

phueak

Traditional sweets madewith coconut milk, rice,

flour, sugar and boiled

taro pieces in a banana

leaf cone.

Khanom

tan

Palm flavoured mini cake

with shredded coconut on

top.

Khanom

thuai talai

Steamed sweet coconut

jelly and cream.

Khanomtom

These sweets are made byboiling balls of dough

made from glutinous rice

powder, coconut cream,grated coconut, sugar and

flavourings, and then

covering them with moregrated coconut.

Khanom

wun

These are desserts madewith an agar gelatine. The

colours represent different

flavours.

Khao niao

mamuang

Mangowith sticky

rice

Sticky rice cooked insweetened thick coconut

milk, served with slices of

ripe mango.

Khao niaosangkhaya

Sticky rice served with an

egg and coconut custard(coconut jam).

Khao tommat sai

kluai

The dish is made by

wrapping sweet banana

and sticky rice inside abanana leaf and then

steaming it. The bananatakes on a pink colour

after steaming.

Kraya sat

Wafers or chunks of ricecandy with beans and

sesame. Often prepared as

an offering to the

monks[22]

Lot chongnam kathi


/word/

Pandan-flavoured rice

flour noodles insweetened coconut milk,


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Thai

name Thai script

English


/#th)similar to the Indonesiancendol.

Mamuangdong


Pickledmango

Pickled green mango is

often eaten as a(semi-)sweet snack.

Roti sai

mai


/word//#th)

An extremely sweet kindof candy floss/cotton

candy which is wrapped

inside small, thinpancakes.

Ruam mit(http://www.forvo.com

/word//#th)

A chilled sweet

snack/dessert with a mixof ingredients, such as

sweetened chestnuts,jackfruit, lotus root,

tapioca, and lot chong, in

sweetened coconut milk.

Sangkhaya

fak thong


/word//#th)

Stuffed

pumpkin

Steamed pumpkin filledwith Egg and coconut

custard, similar to coconut

jam from Malaysia,Indonesia and the

Philippines.


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Thai

name Thai script

English


Cha dam

yen


/word//#th)

Black iced

tea

It is made from strongly-brewed black tea ("red tea"

in East Asia). The tea is

sweetened with sugar and

served with ice.

Chamanao


/word//#th)

Limeflavored tea

It is made from strongly-brewed black tea ("red tea"

in East Asia). The tea is

sweetened with sugarflavored with sugar and

lime and served hot or with

ice. Mint may also beadded.

Cha ron(http://www.forvo.com

/word//#th)Thai hot tea

It is made from strongly-

brewed black tea ("red tea"

in East Asia). The tea issweetened with sugar and

condensed milk and servedhot.

Cha yen(http://www.forvo.com

/word//#th)

Thai iced

tea

It is made from strongly-

brewed black tea ("red tea"in East Asia). Additional

ingredients may include

orange blossom water, staranise, crushed tamarind

seed and sometimes other

spices. The tea issweetened with sugar and

condensed milk and served

chilled.

KratingDaeng


/word//#th)

Thai redbull

An energy drink and theorigin of Red Bull.

Lao

khao


/word//#th)Rice vodka

A distilled alcohol made

from glutinous rice, it is

often a home-mademoonshine.

Lao MaeKhong


/word//#th)

Mekhongwhiskey

Closer to a rum, it is

distilled from sugarcaneand rice.


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Thai

name Thai script

English


Nam bai

bua bok


/word//#th)

A refreshing drink made

from the leaves of the

Asiatic Pennywort

(Centella asiatica).

Namdok

anchan


/word//#th)

Clitoriaternatea

drink


from Clitoria ternateaflower flavored with sugar

served with ice.

Nam

manao


/word//#th)

Lime drink


from lime juice flavored

with sugar and a pinch ofsalt served with ice.

Namphan


/word//#th)Thai punch

Resembling a slush puppielaced with alcohol, this

drink is popular with

students.Nammeansliquid or water,phanis

derived from the English

word "punch": a beveragebased on fruit and often

containing alcohol.

Namtakhrai

Lemongrasstea


from lemongrass. It can beserved either hot or with

ice.

Oliang


/word//#th)

Iced blackcoffee

A sweet Thai black ice

coffee. The name is of

Teochew origin where "o"means black, and "liang"

means cold.

Saeng

som


/word//#th)Sang Som

A Thai rum which has

been distilled since 1977.

Satho(http://www.forvo.com

/word//#th)

Thai rice

wine

A traditional rice wine

from the Isan region.

Thai cuisineList of Thai ingredients


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^http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=1781.^Leftovers made over | Bangkok Post: food (http://www.bangkokpost.com/food/features/223686/leftovers-made-over)

2.

^http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=1163.^http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=334.

^http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=465. ^http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=166.^http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=357.^http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=438.^http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=519.^http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=5610.^http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=13811.^http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=8312.^http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=10713.^http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=120 Chiang Mai University, Lannafood: khai pamrecipe

14.

^http://www.shesimmers.com/2011/04/northeastern-thai-sour-sausage-sai-krok.html She Simmers: Northeastern

Thai Sour Sausage

15.

^Chiang Mai University, Lanna food: sai uarecipe (http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=188)

16.

^http://chef-a-gogo.com/pla-neung-manao-steamed-fish-with-thai-lime-dressing/17.^http://nooskitchen.com/?p=32318.^http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=16719.^http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=191 Chiang Mai University, Lannafood: Pu ong

20.

^Thai Money Bag (http://www.ezythaicooking.com/free_recipes/thai-money-bag.htm), EzyThaiCooking.com,retrieved 31 March 2010

21.

^Thai Merit Making & Long Boat Racing Festival (http://www.bangkokpost.com/travel/local-destinations/listing

/thai-merit-making-long-boat-racing-festival/21438/)

22.

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

List of Thai dishes (http://www.dmoz.org/Home/Cooking/World_Cuisines/Asian/Thai/) at the OpenDirectory Project

Retrieved from "http://en.wikipedia.org/w/index.php?title=List_of_Thai_dishes&oldid=569099918"Categories: Thai cuisine Thailand-related lists Lists of foods

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Thai Dishes - Wikipedia