14 Best Thai Food Dishes
There are so many delicious Thai dishes that it can be hard to choose just 14! But we did our best. Here are 14 of the best Thai food dishes.
#1 Pad Thai (Thai Style Fried Noodles)
Pad Thai is a stir-fried rice noodle dish that is commonly served as a street food in Thailand. It is made with soaked dried rice noodles, which are then stir-fried with eggs, tofu, and a variety of vegetables. Pad Thai is typically seasoned with fish sauce, tamarind juice, palm sugar, and chili peppers
#2 Guay Teow (Noodle Soup)
Guay Teow is a type of noodle soup that is popular in Thailand. It is made with rice noodles, meat (usually chicken or pork), and vegetables. The soup is often served with a side of fresh greens, such as cilantro, basil, and lime.
#3 Tom Yum Goong (Spicy Shrimp Soup)
Tom Yum Goong is a type of hot and sour soup that is popular in Thailand. It is made with shrimp, mushrooms, lemongrass, galangal, kaffir lime leaves, and chili peppers. Tom Yum Goong is typically served with rice or noodles.
#4 Tom Kha Gai (Chicken in Coconut Soup)
This is a soup that's famous for its use of coconut milk, and it's absolutely delicious. The soup is usually made with chicken, galangal (a type of ginger), lemongrass, kaffir lime leaves, and fish sauce. It's a bit spicy, but the coconut milk helps to balance out the heat
#5 Khao Soi (Thai Coconut Curry Noodle Soup)
Khao soi is a coconut curry noodle soup that originates from the Lanna kingdom in Northern Thailand. It's made with egg noodles, chicken (or beef), and pickled cabbage, and is usually garnished with lime, cilantro, and shallots. The soup has a rich, coconut milk-based broth that's flavored with curry spices like turmeric, cumin, and coriander.
#6 Phat Kaphrao (Stir-Fried Basil Chicken)
Phat kaphrao is a stir-fried dish made with chicken, Thai basil, and chili peppers. It's typically served over rice and is often garnished with a fried egg. The dish gets its heat from the chili peppers and its fragrant flavor from the Thai basil.
#7 Phanaeng Curry
This dish is a thick, hearty curry that's perfect for chilly weather. It's made with beef or pork, and has a coconut milk base. Phanaeng curry is often served with rice and vegetables.
#8 Pad Kra Pao Moo (Minced Pork Stir-Fried with Chilli and Thai Basil)
Pad Kra Pao typically contains minced pork, but chicken, beef or vegetarian versions are not uncommon. It is often served with a fried egg on top and rice below, although it can also be found in a sandwich (stuffed into a Thai baguette) or on its own as a side dish.
#9 Moo Satay (Pork Satay)
If you’re a fan of pork, then you’ll this one! This dish is made with marinated pork that’s grilled on skewers and served with a delicious peanut sauce. It’s perfect for sharing as an appetizer or enjoying as a main course.
#10 Kai Yad Sai (Stuffed Thai Omelet)
If you’re looking for something a bit different than the typical omelet, then Kai Yad Sai is definitely worth trying. This dish consists of an omelet that’s stuffed with ground chicken, mushrooms, and onions. It’s then served with a sweet chili sauce on top.
#11 Pad See Ew (Fried Flat Noodle with Soy Sauce)
Pad See Ew is a popular dish among tourists and locals alike. It is made with wide rice noodles, Chinese broccoli, soy sauce, and oyster sauce. The noodles are stir-fried in a hot wok until they are slightly charred. This dish is usually served with a side of Thai sweet chili sauce.
#12 Gai Pad Med Ma Muang (Stir-Fried Chicken with Cashew Nuts)
This is one of the most popular stir-fried dishes in Thailand and it’s easy to see why. Tender chicken pieces are cooked with dry roasted cashew nuts, onions, peppers, mushrooms, and a variety of other spices. The result is a dish that is both flavorful and satisfying. Serve with steamed rice for a complete meal.
#13 Poh Pia Tod (Thai Spring Rolls)
These are different from the Chinese spring rolls that you may be used to. They are made with a thinner wrapper and usually only contain vegetables, like cabbage, carrots, and mushrooms. The wrapper is deep-fried until it’s nice and crispy. You can find these at most Thai restaurants as an appetizer or snack.
#14 Moo Ping (Barbequed Marinated Pork Skewers)
These are pork skewers that have been marinated in a variety of spices and then barbecued. They are often served with a dipping sauce on the side.
Moo ping is a popular street food in Thailand, and can be found at most night markets. It is a great dish to share with friends.
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Chinese Street Food -Best Egg Fried Rice, Fried Noodles，Chinese Burger Roujiamo
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Creamy Bangkok Noodles - Dr McDougall's Recipe
Here's a recipe video i made today. I've been MIA for a bit but made time today to record, edit and share my new video. The recipe is Creamy Bangkok Noodles by Dr McDougall. Check out his website for the full recipe and other delicious meals.
Ingredients
7 ounces uncooked rice noodles
1/4 cup agave
1/4 cup natural peanut butter, creamy
1 tbsp soy sauce (optional)
1/4 cup vegetable broth
3 tbsp rice vinegar
1-2 tsp chili garlic sauce
3 tbsp vegetable broth
1 bunch green onions, chopped
1 tbsp garlic, minced
1 tbsp ginger, minced
1 cup mung bean sprouts
1 cup carrots, shredded
3.5 ounces baked seasoned tofu, thinly sliced
cilantro, finely chopped
peanuts, chopped
Beef Carpaccio - Chef Anna Olson's Newest Twist on a Classic!
Beef Carpaccio is Chef Anna Olson's newest twist on a classic recipe. Inspired by her time spent with Chef Jack Lee this incredible recipe will inspire you to get cooking!
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Recipe
This starter course takes inspiration from Beef Pho, and the refined flavours and additions used. To capture the spices that are within the broth, an easy homemade hoisin sauce includes these aromatic additions.
Serves 8 as an appetizer
Ingredients
Hoisin
60 mL (1/4 cup) soy sauce (low sodium)
30 g (2 Tbsp) smooth peanut butter
30 mL (2 Tbsp) honey
1 clove garlic, minced
5 mL (1 tsp) sesame oil
1 cinnamon stick
1 star anise
3 whole cloves
3 black peppercorns
350 g (3/4 lb) beef tenderloin
30 g (1 oz) thinly sliced red onion rings (about 3 slices)
125 g (2 cups) bean sprouts
20 g total (3/4 cup) chopped fresh coriander, Thai basil & mint
35 g (1/4 cup) chopped roasted peanuts
sriracha, to taste
1 lime, cut into wedges, for garnish
Directions
1. For the hoisin, place all of the ingredients in a small saucepan and bring to a simmer over medium heat, whisking occasionally. Simmer for about 5 minutes, then strain out the spices and cool to room temperature before chilling until ready to serve. The sauce will not be as thick as commercial hoisin.
2. For the beef, slice the raw tenderloin across the grain into 1/2 cm (1/4 inch) slices. Place a slice into a re-sealable bag and using the flat side of a meat mallet, pound it as thin as possible without tearing the meat. Repeat with the remaining slices and arrange them on a large platter or individual small plates. Cover the platter or plates with plastic and chill until ready to serve. This should be done the same day you wish to serve the dish.
3. Have all of the remaining ingredients on hand, to assemble right before serving. Sprinkle the onion slices overtop the beef and sprinkle the bean sprouts over in an even layer. Top this with the chopped fresh herbs and the chopped peanuts. Drizzle the hoisin over this and add sriracha to taste. Arrange the lime wedges on the side of the platter or plate and serve immediately.
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