Are you ready to embark on a tantalizing journey through the vibrant flavors of Thai cuisine? Prepare to discover the ultimate collection of mouthwatering dishes that will transport your taste buds straight to the bustling streets of Thailand. In this article, we present the “Top 10 Thai Food For Must Try,” a carefully curated selection that captures the essence of this culinary paradise. From zesty and aromatic curries to savory street food favorites, get ready to indulge in a gastronomic adventure like no other. Get your chopsticks ready as we guide you through these irresistible delicacies that are guaranteed to leave you craving for more. Bon appétit!

1. Pad Thai

History of Pad Thai

Pad Thai is one of the most popular Thai dishes, known for its delicate balance of flavors and textures. The dish originated in the 1940s during a period of nationalism in Thailand. At that time, the government aimed to promote a sense of unity and identity among the Thai people. As a result, a national competition was held to create a new national dish that would represent the country’s culinary heritage. This led to the birth of Pad Thai.

Ingredients used in Pad Thai

The key ingredients in Pad Thai include rice noodles, tofu or shrimp, bean sprouts, garlic, eggs, shallots, fish sauce, tamarind paste, sugar, crushed peanuts, and lime wedges. The combination of these ingredients creates a harmonious blend of sweet, savory, tangy, and nutty flavors, making it a truly appetizing dish.

How to make Pad Thai at home

Making Pad Thai at home is easier than you might think. Here’s a simple recipe to guide you:

Ingredients:

• 8 ounces of rice noodles
• 8-10 medium-sized shrimp (optional for vegetarian version)
• 4 cloves of garlic, minced
• 4 ounces of tofu, cubed (for vegetarian version)
• 2 eggs
• 1 cup of bean sprouts
• 2 tablespoons of fish sauce (or soy sauce for vegetarian version)
• 2 tablespoons of tamarind paste
• 2 tablespoons of sugar
• 1/4 cup of crushed peanuts
• Lime wedges for serving

Instructions:

1. Soak the rice noodles in warm water for 15-20 minutes until they become soft and pliable. Drain and set aside.
2. In a wok or large skillet, heat some oil over medium heat. Add garlic and cook until fragrant.
3. If using shrimp, add them to the wok and cook until pink and opaque. If vegetarian, add tofu and cook until lightly browned.
4. Push the garlic and shrimp (or tofu) to one side of the wok and crack the eggs into the other side. Scramble the eggs until they are fully cooked.
5. Add the soaked rice noodles to the wok and toss everything together.
6. In a small bowl, mix together fish sauce, tamarind paste, and sugar. Pour the mixture over the noodles and stir well to combine.
7. Add bean sprouts to the wok and cook for another 2-3 minutes until they are slightly wilted.
8. Sprinkle crushed peanuts over the noodles and serve with lime wedges on the side.

Enjoy your homemade Pad Thai!

2. Tom Yum Goong

Origin of Tom Yum Goong

Tom Yum Goong is a hot and sour soup that originated in Central Thailand. The soup is believed to have been created by a local chef named Mom Phia, who served it to a high-ranking government official. The official loved the soup so much that it became a staple in Thai cuisine and eventually gained popularity across the world.

Flavors and ingredients of Tom Yum Goong

Tom Yum Goong is known for its intense flavors, combining the spicy kick of chilies, the tanginess of lime, and the fragrant aroma of lemongrass. The soup features a combination of ingredients that creates a harmonious blend of flavors. The key ingredients include prawns (goong), mushrooms, lemongrass, galangal, kaffir lime leaves, fish sauce, lime juice, and Thai chilies.

Recipe to prepare Tom Yum Goong

Here’s a recipe to help you prepare Tom Yum Goong:

Ingredients:

• 10-12 large prawns, peeled and deveined
• 4 cups of chicken or vegetable broth
• 2 stalks of lemongrass, bruised and cut into 2-inch pieces
• 3 slices of galangal
• 4 kaffir lime leaves, torn into pieces
• 2-3 Thai chilies, sliced
• 1 cup of mushrooms, sliced
• 2 tablespoons of fish sauce
• 3 tablespoons of lime juice
• Fresh cilantro leaves for garnish

Instructions:

1. In a large pot, bring the chicken or vegetable broth to a boil.
2. Add lemongrass, galangal, kaffir lime leaves, and Thai chilies to the pot. Let them simmer for 5-10 minutes to infuse the broth with their flavors.
3. Add the prawns and mushrooms to the pot and cook until the prawns turn pink and opaque.
4. Stir in fish sauce and lime juice. Adjust the amounts to suit your taste preferences.
5. Remove the pot from the heat and garnish with fresh cilantro leaves.
6. Serve the Tom Yum Goong hot and enjoy its tantalizing flavors.

3. Green Curry

Brief history of Green Curry

Green Curry, also known as “Kaeng Khiao Wan” in Thai, is a popular Thai curry that has its roots in Central Thailand. The curry gets its name from the vibrant green color, which is achieved by blending green chilies with a variety of aromatic herbs and spices. Green Curry has a rich history and is believed to have been influenced by the cuisine of neighboring countries like India and Malaysia.

Key ingredients of Green Curry

The main ingredients in Green Curry include green curry paste, coconut milk, chicken or beef, Thai eggplant, bamboo shoots, Thai basil leaves, kaffir lime leaves, and fish sauce. The green curry paste forms the base of the curry and is made by grinding together green chilies, garlic, lemongrass, galangal, shallots, cilantro roots, and other spices.

Cooking method for Green Curry

Here’s a simple method to cook Green Curry:

Ingredients:

• 1 tablespoon of vegetable oil
• 2-3 tablespoons of green curry paste
• 1 cup of coconut milk
• 1 pound of chicken or beef, thinly sliced
• 1 cup of Thai eggplant, quartered
• 1 cup of bamboo shoots
• 5-6 kaffir lime leaves
• 1 tablespoon of fish sauce
• 1 tablespoon of palm sugar (or brown sugar)
• Fresh Thai basil leaves for garnish

Instructions:

1. Heat the vegetable oil in a large saucepan or wok over medium heat. Add the green curry paste and cook for a minute until fragrant.
2. Pour in half of the coconut milk and stir well to incorporate the curry paste into the milk.
3. Add the chicken or beef to the pan and cook until it is fully cooked and browned.
4. Add the remaining coconut milk, Thai eggplant, bamboo shoots, and kaffir lime leaves to the pan. Stir well to combine.
5. Season the curry with fish sauce and palm sugar. Adjust the amounts according to your taste preferences.
6. Simmer the curry for about 10-15 minutes until the flavors meld together and the vegetables are tender.
7. Remove the pan from heat and garnish with fresh Thai basil leaves.
8. Serve the Green Curry with steamed jasmine rice and enjoy its aromatic and spicy flavors.

4. Massaman Curry

Origins and influences of Massaman Curry

Massaman Curry has a fascinating history that traces back to the 17th century. The curry is believed to have originated from the Muslim merchants who traveled along the spice routes from the Middle East to Southeast Asia. The name “Massaman” is derived from the word “mussulman,” which means Muslim in Thai. This rich and flavorful curry reflects the cultural and culinary influences of India, the Middle East, and Malaysia, making it a unique and beloved dish in Thai cuisine.

Distinctive flavors of Massaman Curry

Massaman Curry is known for its rich flavors and a delicate balance of sweet, sour, and savory tastes. The curry is made with a blend of aromatic spices such as cardamom, cinnamon, cloves, and nutmeg. The combination of these spices with roasted peanuts, coconut milk, tamarind paste, and palm sugar creates a creamy and flavorful curry that is unlike any other.

Traditional recipe for Massaman Curry

Here’s a traditional recipe for Massaman Curry:

Ingredients:

• 2 tablespoons of Massaman curry paste
• 2 cups of coconut milk
• 1 pound of beef or chicken, cut into bite-sized pieces
• 1 large onion, sliced
• 2 potatoes, peeled and cubed
• 1 cup of roasted peanuts
• 2 tablespoons of fish sauce
• 1 tablespoon of tamarind paste
• 1 tablespoon of palm sugar
• Fresh cilantro leaves for garnish

Instructions:

1. Heat a large pot or wok over medium heat. Add the Massaman curry paste and cook for a few minutes until fragrant.
2. Pour in half of the coconut milk and stir well to incorporate the curry paste into the milk. Let it simmer for a few minutes.
3. Add the beef or chicken to the pot and cook until it is browned on all sides.
4. Stir in the remaining coconut milk, onion, potatoes, and roasted peanuts. Mix well.
5. Season the curry with fish sauce, tamarind paste, and palm sugar. Adjust the amounts to suit your taste preferences.
6. Simmer the curry for about 30-40 minutes until the meat is tender and the flavors have melded together.
7. Remove the pot from heat and garnish with fresh cilantro leaves.
8. Serve the Massaman Curry with steamed jasmine rice and savor the complex flavors of this delightful dish.

5. Som Tum

Introduction to Som Tum

Som Tum, also known as Green Papaya Salad, is a refreshing and zesty Thai salad that perfectly blends sour, sweet, salty, and spicy flavors. This dish originated in the northeastern region of Thailand, known as Isaan, and has become popular worldwide for its unique and vibrant taste. Som Tum is typically made with shredded unripe papaya and a variety of other ingredients that add crunch and flavor.

Main ingredients and flavors of Som Tum

The main ingredient in Som Tum is unripe green papaya, which is shredded to create a crunchy texture. Other key ingredients include cherry tomatoes, long beans, peanuts, and chili peppers. The combination of lime juice, fish sauce, palm sugar, and tamarind creates a tangy, salty, and slightly sweet dressing that coats the salad and enhances its flavors.

Step-by-step guide to make Som Tum

Here’s a step-by-step guide to making Som Tum:

Ingredients:

• 1 small unripe green papaya, peeled and shredded
• 6-8 cherry tomatoes, halved
• 4-6 green beans, cut into bite-sized pieces
• 2 tablespoons of roasted peanuts
• 1-2 Thai chilies, finely sliced
• 2 tablespoons of fish sauce
• 1-2 tablespoons of lime juice
• 1 tablespoon of palm sugar (or brown sugar)
• Salt, to taste

Instructions:

1. In a large wooden or ceramic mortar and pestle, pound the chilies to release their flavors.
2. Add the cherry tomatoes and gently pound them to release their juices.
3. Add the green beans and lightly pound them to bruise them, which helps the dressing to penetrate the ingredients.
4. Add the shredded green papaya to the mortar and start pounding. Use a gentle but firm motion to break down the fibers of the papaya and allow it to absorb the flavors of the dressing.
5. In a small bowl, mix together fish sauce, lime juice, palm sugar, and a pinch of salt. Adjust the amounts to create the desired balance of flavors.
6. Pour the dressing over the pounded papaya and toss everything together using a spoon or spatula.
7. Add the roasted peanuts and give the salad a final toss.
8. Serve the Som Tum immediately and enjoy its vibrant flavors and crunchiness.

6. Mango Sticky Rice

Traditional Thai dessert – Mango Sticky Rice

Mango Sticky Rice, known as “Khao Niao Mamuang” in Thai, is a popular Thai dessert enjoyed by locals and tourists alike. This delightful dessert features the perfect combination of sticky rice, sweet ripe mangoes, and a rich coconut sauce that brings the dish together. It is often served during the mango season in Thailand, when the fruit is at its peak of sweetness.

Ingredients required for Mango Sticky Rice

To make Mango Sticky Rice, you will need the following ingredients:

• 1 cup of sticky rice (also known as glutinous or sweet rice)
• 1 ripe mango, peeled and sliced
• 1 cup of coconut milk
• 1/4 cup of sugar
• 1/2 teaspoon of salt
• 1 tablespoon of toasted sesame seeds (optional)

Preparation method for Mango Sticky Rice

Here’s how you can prepare Mango Sticky Rice:

Instructions:

1. Rinse the sticky rice thoroughly under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
2. Drain the soaked rice and place it in a steamer lined with a muslin cloth or cheesecloth. Steam the rice for about 20-25 minutes until it becomes tender and translucent.
3. While the rice is steaming, prepare the coconut sauce. In a small saucepan, combine the coconut milk, sugar, and salt. Heat the mixture over medium heat, stirring until the sugar dissolves. Set the coconut sauce aside.
4. Once the rice is cooked, transfer it to a bowl and pour half of the coconut sauce over it. Mix well to ensure that the rice absorbs the coconut sauce.
5. Allow the rice to cool down slightly before plating it. Arrange the sticky rice on a serving plate and top it with the sliced mangoes.
6. Drizzle the remaining coconut sauce over the mangoes and sprinkle toasted sesame seeds on top for added texture and flavor.
7. Serve the Mango Sticky Rice warm or at room temperature and savor the harmonious blend of sticky rice, sweet mangoes, and creamy coconut sauce.

7. Thai Fried Rice

Exploring Thai Fried Rice

Thai Fried Rice, also known as “Khao Pad” in Thai, is a flavorful and aromatic dish that is simple to make yet bursting with flavors. It is a staple in Thai cuisine and is often enjoyed as a quick and satisfying meal. The dish typically consists of cooked rice stir-fried with a variety of ingredients, resulting in a delicious medley of flavors and textures.

Varieties and flavors of Thai Fried Rice

Thai Fried Rice can be made with a range of ingredients, allowing for endless variations and flavor combinations. Some popular choices include chicken, shrimp, beef, or vegetarian options with tofu and vegetables. The rice is stir-fried with garlic, onions, and various sauces such as soy sauce, oyster sauce, and fish sauce. This creates a savory and umami-packed dish that is both comforting and satisfying.

Cooking instructions for Thai Fried Rice

Here’s how you can make Thai Fried Rice at home:

Ingredients:

• 2 cups of cooked jasmine rice, preferably cold or day-old rice
• 1 tablespoon of vegetable oil
• 2 cloves of garlic, minced
• 1 small onion, diced
• 1 cup of diced chicken, shrimp, or your preferred protein (or tofu for vegetarian)
• 1 cup of mixed vegetables (such as carrots, peas, and bell peppers)
• 2 tablespoons of soy sauce (or tamari for gluten-free)
• 1 tablespoon of oyster sauce (omit for vegetarian/vegan)
• 1 tablespoon of fish sauce (or soy sauce for vegetarian/vegan)
• 2 eggs
• Spring onions, chopped, for garnish

Instructions:

1. Heat the vegetable oil in a large wok or skillet over medium heat.
2. Add the minced garlic and diced onion to the pan and stir-fry for a minute until fragrant.
3. Push the garlic and onion to one side of the pan and crack the eggs into the other side. Scramble the eggs until they are fully cooked.
4. Push the cooked eggs to the side and add the diced chicken, shrimp, or tofu to the pan. Cook until they are fully cooked and slightly browned.
5. Stir in the mixed vegetables and cook for a few minutes until they are tender-crisp.
6. Add the cooked jasmine rice to the pan and break up any clumps with a spatula. Stir-fry everything together for a few minutes to ensure the rice is well-coated with the other ingredients.
7. Drizzle the soy sauce, oyster sauce, and fish sauce (or soy sauce) over the rice. Mix well to evenly distribute the sauces.
8. Continue to stir-fry the rice on medium-high heat for another 3-4 minutes until it is heated through and has a slightly golden color.
9. Remove the pan from heat and garnish with chopped spring onions.
10. Serve the Thai Fried Rice hot and enjoy its fragrant aroma and delightful flavors.

8. Tom Kha Gai

Introduction to Tom Kha Gai

Tom Kha Gai, also known as Thai Coconut Chicken Soup, is a fragrant and comforting dish that is famous for its rich flavors and creamy texture. This traditional Thai soup is a favorite among locals and tourists alike. The soup is made with a combination of ingredients that create a delicate balance of sweet, tangy, and spicy flavors, making it an absolute delight to the taste buds.

Tasty ingredients in Tom Kha Gai soup

The key ingredients in Tom Kha Gai include chicken, coconut milk, galangal (a root similar to ginger), lemongrass, kaffir lime leaves, mushrooms, Thai chilies, and lime juice. These ingredients come together to create a complex and satisfying flavor profile that is characteristic of Thai cuisine.

Recipe to cook Tom Kha Gai at home

Here’s a recipe for Tom Kha Gai that you can easily prepare at home:

Ingredients:

• 2 cups of chicken broth
• 1 cup of coconut milk
• 1 cup of boneless, skinless chicken breast, sliced
• 3 slices of galangal
• 2 stalks of lemongrass, bruised and cut into 2-inch pieces
• 4-5 kaffir lime leaves, torn into pieces
• 1 cup of mushrooms, sliced
• 2 Thai chilies, sliced (adjust according to spice tolerance)
• 2 tablespoons of fish sauce
• 2 tablespoons of lime juice
• Fresh cilantro leaves for garnish

Instructions:

1. In a large saucepan, bring the chicken broth to a boil.
2. Add galangal, lemongrass, and kaffir lime leaves to the broth. Let them simmer for 5-10 minutes to infuse the flavors.
3. Stir in the coconut milk and bring the soup back to a gentle boil.
4. Add the sliced chicken, mushrooms, and Thai chilies to the soup. Cook until the chicken is fully cooked and the mushrooms are tender.
5. Season the soup with fish sauce and lime juice. Adjust the amounts according to your taste preferences.
6. Remove the soup from heat and garnish with fresh cilantro leaves.
7. Serve the Tom Kha Gai hot and enjoy its creamy texture and aromatic flavors.

9. Pad See Ew

Overview of Pad See Ew

Pad See Ew, also known as Stir-Fried Rice Noodles, is a popular Thai street food dish that has gained popularity around the world. The dish is made with wide rice noodles stir-fried with a combination of vegetables, protein such as chicken or beef, and a delectable soy-based sauce. Pad See Ew is loved for its slightly sweet and savory flavors and the satisfying chewiness of the noodles.

Ingredients and flavors in Pad See Ew

The main ingredients in Pad See Ew include wide rice noodles, soy sauce, oyster sauce, vegetables such as Chinese broccoli or bok choy, and protein of choice such as chicken or beef. The flavor profile of Pad See Ew is a harmonious blend of sweet and salty notes, with the soy sauce and oyster sauce providing the umami punch that makes this dish so addictive.

Steps to make Pad See Ew

Follow these steps to make Pad See Ew at home:

Ingredients:

• 8 ounces of wide rice noodles
• 2 tablespoons of vegetable oil
• 2 cloves of garlic, minced
• 1 cup of sliced chicken, beef, or tofu
• 2 cups of Chinese broccoli or bok choy, chopped
• 2 tablespoons of soy sauce
• 2 tablespoons of oyster sauce (omit for vegetarian/vegan)
• 1 tablespoon of dark soy sauce (for color, optional)
• 1 teaspoon of sugar
• 2 eggs
• Fresh cilantro leaves for garnish

Instructions:

1. Soak the wide rice noodles in warm water for about 10-15 minutes until they are soft and pliable. Drain and set aside.
2. Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and cook until fragrant.
3. Add the sliced chicken, beef, or tofu to the skillet and cook until it is fully cooked and slightly browned.
4. Push the chicken, beef, or tofu to one side of the skillet and crack the eggs into the other side. Scramble the eggs until they are fully cooked.
5. Add the Chinese broccoli or bok choy to the skillet and stir-fry everything together for a couple of minutes until the vegetables wilt slightly.
6. Push the ingredients aside and add the soaked rice noodles to the skillet. Toss well to mix the noodles with the other ingredients.
7. In a small bowl, mix together the soy sauce, oyster sauce, dark soy sauce (if using), and sugar. Pour the sauce over the noodles and stir-fry everything together to combine.
8. Continue to stir-fry for another 2-3 minutes until the noodles are heated through and well-coated with the sauce.
9. Remove the skillet from heat and garnish with fresh cilantro leaves.
10. Serve the Pad See Ew hot and enjoy its chewy noodles and delightful flavors.

10. Khao Pad

Understanding Khao Pad

Khao Pad, also known as Thai Fried Rice, is a simple yet satisfying dish that is a popular street food in Thailand. The dish consists of cooked jasmine rice stir-fried with a variety of ingredients, resulting in a flavorful and aromatic rice dish. Khao Pad is often served as a main course or as a side dish to accompany other Thai dishes.

Ingredients used in Khao Pad

The key ingredients in Khao Pad include cooked jasmine rice, vegetables such as carrots, peas, and onions, protein of choice such as chicken, beef, shrimp, or tofu, eggs, garlic, soy sauce, fish sauce, and a dash of white pepper. These ingredients come together to create a delicious and hearty fried rice dish.

Making Khao Pad – A simple recipe

Here’s a simple recipe to make Khao Pad:

Ingredients:

• 2 cups of cooked jasmine rice, preferably cold or day-old rice
• 2 tablespoons of vegetable oil
• 2 cloves of garlic, minced
• 1 small onion, diced
• 1 cup of diced chicken, beef, shrimp, or tofu (choose your preferred protein)
• 1 cup of mixed vegetables (such as carrots, peas, and diced bell peppers)
• 2 tablespoons of soy sauce
• 1 tablespoon of fish sauce
• 2 eggs
• Dash of white pepper
• Fresh cilantro leaves for garnish

Instructions:

1. Heat the vegetable oil in a large wok or skillet over medium heat.
2. Add the minced garlic and diced onion to the pan and stir-fry for a minute until fragrant.
3. Push the garlic and onion to one side of the pan and crack the eggs into the other side. Scramble the eggs until they are fully cooked.
4. Push the cooked eggs to the side and add the diced chicken, beef, shrimp, or tofu to the pan. Cook until they are fully cooked and slightly browned.
5. Stir in the mixed vegetables and cook for a few minutes until they are tender-crisp.
6. Add the cooked jasmine rice to the pan and break up any clumps with a spatula. Stir-fry everything together for a few minutes to ensure the rice is well-coated with the other ingredients.
7. Drizzle the soy sauce and fish sauce over the rice. Sprinkle a dash of white pepper. Mix well to evenly distribute the sauces and seasonings.
8. Continue to stir-fry the rice on medium-high heat for another 3-4 minutes until it is heated through and has a slightly golden color.
9. Remove the pan from heat and garnish with fresh cilantro leaves.
10. Serve the Khao Pad hot and enjoy its savory flavors and comforting textures.

These top 10 Thai dishes are just a sample of the wonderful culinary traditions Thailand has to offer. From the fragrant and spicy curries to the refreshing salads and comforting fried rice, Thai cuisine has something for everyone. Whether you’re a fan of bold and intense flavors or prefer milder and more delicate tastes, Thai food will surely tantalize your taste buds and leave you craving for more. So, gather the ingredients, put on your apron, and embark on a culinary journey to Thailand right in your own kitchen!