10 Unique Dishes of Thailand
Almost everyone has tried tom yum, pad thai, fried rice and mango sticky rice. But there’s so much more to Thai food beyond these tourist favorites!
We’ve picked 10 dishes worth seeking out at local cafes, markets and small family-run restaurants.
🍲 TOM KHA GAI
A delicate coconut milk soup with chicken, mushrooms, lemongrass, makrut lime leaves and galangal.
Creamy and fragrant, with a pleasant tang, it’s a great alternative to tom yum if you prefer milder flavors.
The word “kha” in the name means galangal, a relative of ginger that gives the soup its distinctive aroma.
🍜 KHAO SOI
ГA rich coconut curry with egg noodles and tender meat, usually chicken or beef.
Crispy fried noodles go on top, with lime, pickled greens and onions served on the side.
It’s one of Chiang Mai’s signature dishes, and its history brings together the culinary traditions of northern Thailand and neighboring countries.
🌶 PAD KRA PAO
Meat is quickly stir-fried with garlic, chili and holy basil. It’s usually served over rice with a crispy-edged fried egg.
Holy basil gives the dish its distinctive flavor, quite different from the sweet basil you may be used to. In Thailand, it’s a go-to lunch.
🥘 MASSAMAN CURRY
Tender meat, potatoes and peanuts in a thick coconut sauce fragrant with cinnamon, cardamom and other spices.
The flavor is mild and slightly sweet, usually with just a little heat.
This curry has Muslim roots, and its fragrant spices recall the old trade routes linking Thailand, India and Persia.
🥓 MOO KROB / CRISPY PORK BELLY
Juicy pork belly with crisp, golden skin. Think pork crackling with a generous layer of meat underneath.
It’s served with rice, added to noodle dishes or stir-fried with Chinese broccoli. The appeal is in the contrast between the tender meat and the crunchy skin.
🍖 MOO HONG
One of Phuket’s signature dishes.
Pork belly is slowly braised for hours in soy sauce with garlic, pepper, star anise and other spices until it’s melt-in-your-mouth tender.
The dish reflects the island’s Chinese Peranakan heritage. If you want a taste of Phuket’s own cuisine, start here!
🌿 GAI HOR BAI TOEY
Pieces of marinated chicken are wrapped in pandan leaves and fried. The chicken stays juicy and takes on a delicate herbal aroma.
The leaves lend the chicken their fragrance and make for a pretty presentation. People usually unwrap them before eating.
🍝 MEE HOKKIEN
Thick yellow egg noodles with seafood, pork, vegetables and a rich sauce.
In Phuket, some versions are served almost dry, while others come with gravy.
The recipe has roots in the cooking of immigrants from China’s Fujian province. Today, it’s one of Phuket’s most distinctive local dishes.
🔥 SAI UA
Northern Thai pork sausages seasoned with lemongrass, galangal, chili and makrut lime leaves. They’re grilled until golden brown on the outside, with juicy, spiced pork inside.
They’re especially popular in Chiang Mai, where market vendors often sell them in long coils.
🍡 BUA LOY
Small, soft dumplings made from glutinous rice flour, served in warm, sweet coconut milk. A classic Thai dessert for anyone who enjoys delicate flavors!
The dumplings often get their colors from ingredients such as pumpkin, pandan, taro and butterfly pea flowers. Some versions even include an egg.
You can try these dishes and more at Thai cafes and restaurants. We’ve rounded up our favorites here https://phuket-insider.com/en/category/thai-cuisine/.
