Summary: A guide to twelve of the most famous dishes in Thai cuisine – from Pad Thai to Tom Yum and four types of curry to Som Tam, Khao Soi, and Mango Sticky Rice. The article explains what each dish is, what ingredients it uses, what technique it requires, and how it is traditionally served. Intended for beginners and advanced cooks who want to make Thai classics at home. Reading time: 16 minutes
Category: Articles · Thai Cuisine | Reading time: 16 minutes
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Thai cuisine stands on five taste pillars – sweet, sour, salty, spicy, and bitter – and on two techniques: quick stir-frying in a wok and slow simmering in coconut milk. Most dishes in this selection can be cooked in an hour if the ingredients are prepped ahead.
Quick overview
- Topic / Dish: 12 Most Famous Thai Dishes: Traditional Recipes of Thai Cuisine
- Category: Articles · Thai Cuisine
- Cuisine: Thai
- Variations included: Pad Thai – stir-fried rice noodles with egg, shrimp, tofu, tamarind, peanuts, and lime, shrimp, tofu, tamarind, peanuts, and lime, The North (Chiang Mai and Isaan) cooks lighter dishes with herbs, fermented fish, and sticky rice. Khao Soi and Som Tam come from there. Bangkok and the South use more coconut milk and sweetness, which is the case for all four curries in this selection., Most recipes can be made without meat: use firm tofu instead of chicken or beef, dry it and fry it separately before stir-frying so it holds its shape. Choose curry paste without shrimp paste and replace fish sauce with soy sauce plus a tablespoon of lime juice., Wok stir-fries are done in half an hour if the ingredients are chopped. Soups and curries need an hour, and Massaman Curry two. All recipes can be made ahead: the curry base keeps in the fridge for two days and the skewer marinade for twenty-four hours., Massaman Curry – aromatic curry with beef, coconut milk, potatoes, and peanuts, coconut milk, potatoes, and peanuts, Red Curry (Gaeng Daeng) – red curry from red paste and coconut milk with beef, Som Tam – spicy green papaya salad with chili, lime, fish sauce, and peanuts, lime, fish sauce, and peanuts, Pad Kra Pao – stir-fried meat with Thai basil, chili, and garlic, served with rice and a fried egg, chili, and garlic, served with rice and a fried egg, Khao Pad – Thai fried rice with egg, vegetables, and chicken, vegetables, and chicken, Khao Soi – northern Thai noodle soup with coconut curry, chicken, and crispy noodles, chicken, and crispy noodles, Satay Gai – grilled marinated chicken skewers with peanut sauce and pickled vegetables, Mango Sticky Rice (Khao Niao Mamuang) – sticky rice with coconut milk and ripe mango
- Key techniques: Dissolving curry paste in the thick part of coconut milk, stir-frying in a wok over high heat, keeping aromatic broth below a simmer, steaming sticky rice
- Physicochemical background: The aromatic compounds of Thai cuisine – citral from lemongrass, gingerols from galangal, capsaicin from chili – are fat-soluble. That’s why spices and pastes are dissolved in coconut milk or oil, not in water. The acid from lime and tamarind is added off the heat because its aroma changes with heat
- Common mistakes: Boiling coconut milk too vigorously, adding curry paste to diluted milk, cooking basil in the wok, adding lime to boiling soup
- In short: Twelve recipes that can be mastered at home: four curries, two soups, a salad, three stir-fries, skewers, and a dessert. The foundation is a wok, coconut milk, fish sauce, and fresh herbs
- Last updated: What rice to serve with Thai food?
WAGUU says: “Thai cuisine is not spicy. It’s balanced – spiciness is just one of the five tastes and should be adjustable at any time.”
Key facts
| Prep time: | 20–45 min |
| Cook time: | 5–90 min |
| Main ingredient: | Rice noodles, 10.5 oz (wide, 5 mm) (quality specification) |
| Servings: | 6 |
| Difficulty: | Moderately challenging, Easy, Challenging |
Method at a glance
- Dissolving curry paste in the thick part of coconut milk (tempering)
- Dissolving curry paste in coconut milk and using noodles two ways – boiled and fried
- Simmering the aromatic base in coconut milk and adding the meat below boiling point
- Slow simmering of meat in coconut milk with spices until tender
- Stir-frying chilled rice over high heat in a wok
In a nutshell
- Pad Thai – stir-fried rice noodles with egg, shrimp, tofu, tamarind, peanuts, and lime: Pad Thai is known for three things: noodles are soft but hold their shape, egg is scrambled into thin strands, and the sauce is sour, salty, and sweet at the same time. The order in which ingredients go into the wok matters, and the noodles must not be wet before stir-frying. If you add all ingredients at once, you get steamed noodles, not stir-fried
- The North (Chiang Mai and Isaan) cooks lighter dishes with herbs, fermented fish, and sticky rice. Khao Soi and Som Tam come from there. Bangkok and the South use more coconut milk and sweetness, which is the case for all four curries in this selection.: Tom Yum Goong is built on two curves: first, sweetness and sea aroma are drawn from the shrimp shells, then lime acidity and chili heat are added to the broth. If the broth boils after the lime is added, the acidity evaporates and the soup flattens. Shrimp belong in the pot for the last three minutes, otherwise they toughen
- Most recipes can be made without meat: use firm tofu instead of chicken or beef, dry it and fry it separately before stir-frying so it holds its shape. Choose curry paste without shrimp paste and replace fish sauce with soy sauce plus a tablespoon of lime juice.: Tom Kha Gai is the gentler brother of Tom Yum. Coconut milk carries sweetness and fat that binds the heat of chili, so the soup is warming but not spicy. Temperature is key: coconut milk must not boil vigorously, otherwise the fat separates and the soup breaks into water and oil
- Wok stir-fries are done in half an hour if the ingredients are chopped. Soups and curries need an hour, and Massaman Curry two. All recipes can be made ahead: the curry base keeps in the fridge for two days and the skewer marinade for twenty-four hours.: Green curry is recognized by its color and aroma, not by its heat. The paste must first be dissolved in the thick part of the coconut milk, where the fat separates and the spices are fried. If you throw the paste into diluted milk, you get only green color without aroma. Thai basil goes into the pot off the heat, otherwise it turns black
- Massaman Curry – aromatic curry with beef, coconut milk, potatoes, and peanuts: Massaman is the least Thai of Thai curries: the spices come from India and Malaysia, and the meat is simmered long until it falls apart with a spoon. Patience and order matter: the meat is first seared in the paste, then the milk is added in parts. If you dump everything into the pot at once, you get tough meat in a thin sauce
- Red Curry (Gaeng Daeng) – red curry from red paste and coconut milk with beef: Red curry is straightforward: paste, coconut, beef, sauce. The difference from green curry is in the paste – red contains dried chiles, so it’s spicier and the color is deep red. The beef is sliced thin and simmered briefly so it stays juicy. Never add the paste to boiling milk
- Som Tam – spicy green papaya salad with chili, lime, fish sauce, and peanuts: Som Tam is not a salad you toss with a spoon. Ingredients are pounded in a mortar with a pestle so the papaya releases juice and the flavors meld. The ratio of acid, salt, and sugar matters, and so does not shredding the papaya too fine. Toss it in a bowl and you get dry papaya with dressing pooled at the bottom
- Pad Kra Pao – stir-fried meat with Thai basil, chili, and garlic, served with rice and a fried egg: Pad Kra Pao is Thai street food: fast, spicy, and aromatic. The wok temperature and order decide everything – garlic with chili must bloom, the meat is stir-fried, not stewed, and basil is added only off the heat. Anyone who cooks basil gets black leaves without aroma. The fried egg is cooked in plenty of oil so it gets a crispy edge
- Khao Pad – Thai fried rice with egg, vegetables, and chicken: Khao Pad relies on two things: rice must be cooked the day before and the wok must be screaming hot. Freshly cooked rice clumps in the wok and steams. Eggs are fried separately into a thin layer, and rice is added to them so it gets coated in fat and doesn’t get soggy
- Khao Soi – northern Thai noodle soup with coconut curry, chicken, and crispy noodles: Khao Soi is a soup of two textures: soft noodles in coconut curry and a handful of crispy noodles on top. Without the second layer, it would just be curry with noodles. The oil temperature when frying and not boiling the soup too hard are crucial, otherwise the coconut milk breaks
- Satay Gai – grilled marinated chicken skewers with peanut sauce and pickled vegetables: Satay comes down to the marinade and the heat. Coconut milk in the marinade coats the meat in fat so it doesn’t dry out on the grill, and turmeric with coriander gives it a golden color. The grill temperature is what matters: at low heat the meat dries out before it ever forms a crust. The peanut sauce is cooked separately and finished at the end
- Mango Sticky Rice (Khao Niao Mamuang) – sticky rice with coconut milk and ripe mango: Mango Sticky Rice is a dessert made of two simple things: sticky rice and mango. What matters is that the rice is steamed, not boiled, and that it’s soaked with coconut milk while still hot – cold rice won’t absorb the milk. The salty coconut topping at the end isn’t a mistake, but a counterbalance to the mango’s sweetness
- Result: The finished dish should be balanced, fragrant, and ready to be adjusted on the plate.
Who this guide is for: Beginner – Start with Pad Thai, Khao Pad, or Pad Kra Pao. Stir-frying in a wok is quick and mistakes can be fixed by seasoning on the plate.. Advanced – Add Tom Yum Goong and green curry. You’ll learn to keep broth and coconut milk below a simmer and dissolve paste in fat.. Pro – Massaman Curry, Khao Soi, and Som Tam. Patience with long simmering, oil temperature for fried noodles, and pounding the salad in a mortar are what matter..
Thai Cuisine in a nutshell
Five tastes in balance:
Sweet, sour, salty, spicy, and bitter should be tasted one after another in a single spoonful.
Coconut milk as a carrier:
The fat in coconut milk binds the aroma of spices and capsaicin from chili.
Acid goes in at the end:
Lime, tamarind, and pickled vegetables are added off the heat.
The wok must be hot:
Stir-frying happens at 430°F and above, otherwise the ingredients steam in their own water.
Herbs only at the end:
Thai basil and cilantro are stirred into the finished dish.
Result:
The finished dish should be balanced, fragrant, and ready to be adjusted on the plate.
Who this guide is for:
Beginner – Start with Pad Thai, Khao Pad, or Pad Kra Pao. Stir-frying in a wok is quick and mistakes can be fixed by seasoning on the plate.. Advanced – Add Tom Yum Goong and green curry. You’ll learn to keep broth and coconut milk below a simmer and dissolve paste in fat.. Pro – Massaman Curry, Khao Soi, and Som Tam. Patience with long simmering, oil temperature for fried noodles, and pounding the salad in a mortar are what matter..
What Thai dishes have in common
Thai cuisine doesn’t ride on one taste. Every dish should be sweet, sour, salty, spicy, and possibly bitter at the same time, and the guest should adjust the taste on the plate. That’s why small bowls with fish sauce, lime, chili, and sugar appear on the table.
The second common feature is fat as an aroma carrier. Curry pastes are dissolved in the thick part of coconut milk, garlic and chili release their aroma in oil in the wok. In water, the aroma wouldn’t hold.
Basic ingredients of Thai cuisine
No Thai dish can do without these five ingredients: fish sauce (salt and umami), lime and tamarind (acid), palm sugar (sweetness), chili (spiciness), and coconut milk or oil (aroma carrier). Fresh herbs go with them – lemongrass, galangal, kaffir lime leaves, Thai basil, and cilantro.
Why acid is added at the end
The acid from lime and tamarind changes with heat and its fresh aroma fades. That’s why it’s added off the heat, just before serving. The same rule applies to herbs – Thai basil put into a boiling wok turns black.
Dish
Type and main technique
Pad Thai
Stir-fried noodles – soaking noodles and stir-frying in a wok
Tom Yum Goong
Soup – keeping broth below a simmer
Tom Kha Gai
Soup – simmering in coconut milk
Green Curry
Curry – dissolving paste in coconut fat
Massaman Curry
Curry – slow simmering meat until tender
Red Curry
Curry – dissolving paste and short simmering
Som Tam
Salad – pounding ingredients in a mortar
Pad Kra Pao
Stir-fried meat – quick stir-frying over high heat
Khao Pad
Fried rice – stir-frying cooled rice
Khao Soi
Noodle soup – simmering in curry and frying noodles
Satay Gai
Skewers – marinating and grilling over high heat
Mango Sticky Rice
Dessert – steaming sticky rice
How Thai dishes are served
Thai food is not served in courses, but all at once in the middle of the table. Everyone takes rice into their bowl and adds from the other bowls. Rice is the base to which the other tastes relate.
Small bowls with condiments go with the meal: fish sauce with chili and lime, sugar, chili flakes, and pickled vegetables. Whoever doesn’t adjust the taste misses half the experience.
Which rice with what
Jasmine rice, which is light and fragrant, is served with stir-fries and curries. Sticky rice, which is eaten by hand and used to scoop up sauce, goes with salads, skewers, and northern Thai dishes.
Temperature contrast on the table
Cold vegetables – cucumber, pickled cabbage, or a lime wedge – are served with hot food. The temperature contrast cleanses the palate between bites and keeps the taste fresh.
Five techniques that decide
In Thai recipes, not only the ingredient matters, but mainly temperature and order. Five techniques repeat in all twelve recipes: dissolving paste in coconut fat, stir-frying over high heat, keeping liquid below a simmer, frying in oil at the right temperature, and marinating ingredients ahead.
If one of these techniques is skipped, the dish isn’t completely ruined, but it loses its character: curry turns pale, meat toughens, basil becomes bitter, noodles soak up oil or get soggy.
Temperatures worth watching
Wok 430–465°F for stir-frying, coconut milk 185–195°F, broth 185–195°F, oil for frying noodles 355°F, grill 430–480°F. A thermometer isn’t necessary, but for coconut milk and oil it saves the whole dish.
What to prepare ahead
Chopped ingredients in small bowls, measured sauces, and pounded herbs. Skewer marinade is made twenty-four hours ahead, rice for frying the day before, sticky rice is soaked overnight.
12 most famous Thai dishes: traditional recipes from Thai cuisine
Pad Thai – stir-fried rice noodles with egg, shrimp, tofu, tamarind, peanuts, and lime
Rice noodles soaked in warm water, stir-fried in a wok with egg, shrimp, and tofu, seasoned with tamarind paste, fish sauce, and palm sugar. On the plate, they’re topped with roasted peanuts, lime, and fresh scallions. Total time 50 minutes, makes 6 servings.
The North (Chiang Mai and Isaan) cooks lighter dishes with herbs, fermented fish, and sticky rice. Khao Soi and Som Tam come from there. Bangkok and the South use more coconut milk and sweetness, which is the case for all four curries in this selection., lemongrass, galangal, and chili
Aromatic broth made from shrimp shells, lemongrass, galangal, and kaffir lime leaves, with shrimp, mushrooms, and tomatoes added at the end. The flavor is balanced with fish sauce and lime juice off the heat. Total time 45 minutes, base 6 servings.
Most recipes can be made without meat: use firm tofu instead of chicken or beef, dry it and fry it separately before stir-frying so it holds its shape. Choose curry paste without shrimp paste and replace fish sauce with soy sauce plus a tablespoon of lime juice., galangal, lemongrass, and lime leaves
Coconut milk with galangal, lemongrass, and kaffir lime leaves, with chicken and mushrooms simmered until tender. The flavor is finished with fish sauce and lime juice off the heat. Total time 40 minutes, makes 6 servings.
Wok stir-fries are done in half an hour if the ingredients are chopped. Soups and curries need an hour, and Massaman Curry two. All recipes can be made ahead: the curry base keeps in the fridge for two days and the skewer marinade for twenty-four hours., chicken, and Thai basil
Green curry paste is first dissolved in thick coconut cream to release its aroma, then the meat, remaining coconut milk, and vegetables are added. At the end, the curry is seasoned with fish sauce, palm sugar, and Thai basil. Total time 50 minutes, base 6 servings.
Massaman Curry – aromatic curry with beef, coconut milk, potatoes, and peanuts
Beef chuck is simmered in coconut milk with massaman curry paste, cinnamon, cardamom, and cloves until tender. Potatoes, peanuts, and palm sugar with tamarind are added near the end. Total time 120 minutes, base 6 servings.
Red Curry (Gaeng Daeng) – red curry from red paste and coconut milk with beef
Red curry paste is dissolved in the thick part of coconut milk, the beef is seared in it, and then the curry simmers briefly with bamboo shoots and eggplant. The flavor is finished with fish sauce, palm sugar, and lime. Total time 55 minutes, base 6 servings.
Som Tam – spicy green papaya salad with chili, lime, fish sauce, and peanuts
Shredded green papaya is pounded in a mortar with chiles, garlic, fish sauce, lime juice, and palm sugar. Dried shrimp, peanuts, and tomatoes are added. Total time 35 minutes, makes 6 servings.
Pad Kra Pao – stir-fried meat with Thai basil, chili, and garlic, served with rice and a fried egg
Ground meat is stir-fried in a wok with garlic and chili, seasoned with fish sauce, oyster sauce, and sugar, and Thai basil is folded in at the end. Served with jasmine rice and a fried egg. Total time 40 minutes, base 6 servings.
Khao Pad – Thai fried rice with egg, vegetables, and chicken
Cold jasmine rice is stir-fried in a wok with egg, chicken, onion, and vegetables, seasoned with fish sauce and soy sauce. It’s served with cucumber, lime, and scallions. Total time 45 minutes, makes 6 servings.
Khao Soi – northern Thai noodle soup with coconut curry, chicken, and crispy noodles
Chicken thighs simmer in a coconut curry with curry paste, then cooked egg noodles are added to the soup. A handful of crispy fried noodles is sprinkled on top, and the soup is finished with lime, pickled vegetables, and chili. Total time 75 minutes, base 6 servings.
Satay Gai – marinated grilled chicken skewers with peanut sauce and pickled vegetables
Chicken thighs marinate in coconut milk with turmeric, coriander, and fish sauce, then get threaded onto skewers and grilled over high heat. Served with peanut sauce and pickled vegetables. Total time 105 minutes, makes 6 servings.
Mango Sticky Rice (Khao Niao Mamuang) – sticky rice with coconut milk and ripe mango
Sticky rice is soaked, steamed, and while still hot, drenched in sweet coconut milk that soaks in. It’s served with ripe mango and a salty coconut topping. Total time 75 minutes, makes 12 dessert servings.
Thai Cuisine at a Glance
What to start with when cooking Thai food for the first time?
Pad Thai – stir-fried rice noodles with egg, shrimp, tofu, tamarind, peanuts, and lime
Rice noodles soaked in warm water, stir-fried in a wok with egg, shrimp, and tofu, seasoned with tamarind paste, fish sauce, and palm sugar. On the plate, they’re topped with roasted peanuts, lime, and fresh scallions. Total time 50 minutes, makes 6 servings
The North (Chiang Mai and Isaan) cooks lighter dishes with herbs, fermented fish, and sticky rice. Khao Soi and Som Tam come from there. Bangkok and the South use more coconut milk and sweetness, which is the case for all four curries in this selection.
Aromatic broth made from shrimp shells, lemongrass, galangal, and kaffir lime leaves, with shrimp, mushrooms, and tomatoes added at the end. The flavor is balanced with fish sauce and lime juice off the heat. Total time 45 minutes, base 6 servings
Most recipes can be made without meat: use firm tofu instead of chicken or beef, dry it and fry it separately before stir-frying so it holds its shape. Choose curry paste without shrimp paste and replace fish sauce with soy sauce plus a tablespoon of lime juice.
Coconut milk with galangal, lemongrass, and kaffir lime leaves, with chicken and mushrooms simmered until tender. The flavor is finished with fish sauce and lime juice off the heat. Total time 40 minutes, makes 6 servings
Wok stir-fries are done in half an hour if the ingredients are chopped. Soups and curries need an hour, and Massaman Curry two. All recipes can be made ahead: the curry base keeps in the fridge for two days and the skewer marinade for twenty-four hours.
Green curry paste is first dissolved in thick coconut cream to release its aroma, then the meat, remaining coconut milk, and vegetables are added. At the end, the curry is seasoned with fish sauce, palm sugar, and Thai basil. Total time 50 minutes, base 6 servings
Massaman Curry – aromatic curry with beef, coconut milk, potatoes, and peanuts
Beef chuck is simmered in coconut milk with massaman curry paste, cinnamon, cardamom, and cloves until tender. Potatoes, peanuts, and palm sugar with tamarind are added near the end. Total time 120 minutes, base 6 servings
Red Curry (Gaeng Daeng) – red curry from red paste and coconut milk with beef
Red curry paste is dissolved in the thick part of coconut milk, the beef is seared in it, and then the curry simmers briefly with bamboo shoots and eggplant. The flavor is finished with fish sauce, palm sugar, and lime. Total time 55 minutes, base 6 servings
Som Tam – spicy green papaya salad with chili, lime, fish sauce, and peanuts
Shredded green papaya is pounded in a mortar with chiles, garlic, fish sauce, lime juice, and palm sugar. Dried shrimp, peanuts, and tomatoes are added. Total time 35 minutes, makes 6 servings
Pad Kra Pao – stir-fried meat with Thai basil, chili, and garlic, served with rice and a fried egg
Ground meat is stir-fried in a wok with garlic and chili, seasoned with fish sauce, oyster sauce, and sugar, and Thai basil is folded in at the end. Served with jasmine rice and a fried egg. Total time 40 minutes, base 6 servings
Khao Pad – Thai fried rice with egg, vegetables, and chicken
Cold jasmine rice is stir-fried in a wok with egg, chicken, onion, and vegetables, seasoned with fish sauce and soy sauce. It’s served with cucumber, lime, and scallions. Total time 45 minutes, makes 6 servings
Khao Soi – northern Thai noodle soup with coconut curry, chicken, and crispy noodles
Chicken thighs simmer in a coconut curry with curry paste, then cooked egg noodles are added to the soup. A handful of crispy fried noodles is sprinkled on top, and the soup is finished with lime, pickled vegetables, and chili. Total time 75 minutes, base 6 servings
Satay Gai – grilled marinated chicken skewers with peanut sauce and pickled vegetables
Chicken thighs marinate in coconut milk with turmeric, coriander, and fish sauce, then get threaded onto skewers and grilled over high heat. Served with peanut sauce and pickled vegetables. Total time 105 minutes, makes 6 servings
Mango Sticky Rice (Khao Niao Mamuang) – sticky rice with coconut milk and ripe mango
Sticky rice is soaked, steamed, and while still hot, drenched in sweet coconut milk that soaks in. It’s served with ripe mango and a salty coconut topping. Total time 75 minutes, makes 12 dessert servings
WAGUU Pro Tip: If you’re just starting out, begin with jasmine rice, a basic curry, and fried rice. You’ll learn to keep broth below a boil, bloom curry paste in coconut milk, and balance the salty, sour, and sweet elements of a sauce. Only then move on to khao soi, satay, and mango sticky rice.
Frequently asked questions
What to start with when cooking Thai food for the first time?
Pad Kra Pao or Khao Pad. Both dishes are done in half an hour, don’t need special ingredients except fish sauce, and mistakes can be fixed on the plate.
Where to get fish sauce, tamarind, and galangal?
In Asian markets and larger supermarkets. If tamarind isn’t available, use lime juice with a tablespoon of vinegar. Galangal can be replaced by ginger, but use a third less.
Do I need a wok?
No, a large deep pan with a thick bottom will do. The difference is that the pan heats up more slowly and loses temperature faster, so stir-fry in smaller batches.
How to make Thai food milder for kids?
Add chili only to the finished dish and serve it separately. A tablespoon of coconut milk or cream and serving with more rice also tones down the heat.
Are Thai dishes gluten-free?
Most are, because the base is rice and fish sauce. Watch out for soy sauce, oyster sauce, and egg noodles – for a gluten-free version choose tamari and rice noodles.
How much salt do Thai dishes contain?
Main dishes up to 3.5 grams per serving, soups up to 3 grams. Salt is mainly carried by fish sauce and curry pastes, so salt is added only after tasting.
Can Thai food be prepared ahead?
The base for curry and soup keeps in the fridge for two to three days and marinade for twenty-four hours. But stir-fries in a wok are made at the last minute.
What rice to serve with Thai food?
Jasmine rice with stir-fries and curries, sticky rice with salads, skewers, and northern Thai dishes. The difference is in texture, not taste.
Also known as: Thai cuisine by region, Vegetarian version, Quick and slow recipes
Satay Gai – Grilled marinated chicken skewers with peanut sauce and pickled vegetables
Conclusion
The twelve recipes in this article cover what is cooked most often in Thailand: four coconut milk curries, two soups, a salad, three stir-fries in a wok, skewers, and a dessert. Each recipe stands on the same base – fish sauce, lime, palm sugar, and chili – and differs by technique, not ingredients.
More recipe variations
Main dishes up to 3.5 grams per serving, soups up to 3 grams. Salt comes mainly from fish sauce and curry pastes, so add salt only after tasting.
Curry base and soups keep in the fridge for two to three days and marinade for twenty-four hours. But wok stir-fries are made at the last minute.
Khao Soi – northern Thai curry noodles
Khao Soi are egg noodles in a curry broth with coconut milk, typical of Chiang Mai and northern Thailand. What decides the result is serving the noodles twice: part is cooked in the broth, part is fried until crisp and placed on top. The curry paste is fried in coconut milk like in other curries, but the broth is left thinner so the noodles soak it up. Pickled cabbage, shallots, lime, and chilli must not be missing on the table. It is served in a deep bowl and the crisp noodles are mixed in at the table so they stay crisp.
Other Possible Variations
Thai Cuisine by Region
The North (Chiang Mai and Isaan) cooks lighter dishes with herbs, fermented fish, and sticky rice. Khao Soi and Som Tam come from there. Bangkok and the South use more coconut milk and sweetness, which is the case for all four curries in this selection.
Vegetarian Version
Most recipes can be made without meat: use firm tofu instead of chicken or beef, dry it and fry it separately before stir-frying so it holds its shape. Choose curry paste without shrimp paste and replace fish sauce with soy sauce plus a tablespoon of lime juice.
Quick and Slow Recipes
Wok stir-fries are done in half an hour if the ingredients are chopped. Soups and curries need an hour, and Massaman Curry two. All recipes can be made ahead: the curry base keeps in the fridge for two days and the skewer marinade for twenty-four hours.
Know another variation? Add your own suggestion below.
Som Tam with Fermented Fish (pla ra)
Frequently Asked Questions About Other Variations
What to start with when cooking Thai food for the first time?
Pad Kra Pao or Khao Pad. Both dishes are done in half an hour, need no special ingredients besides fish sauce, and mistakes can be fixed on the plate.
Where to find fish sauce, tamarind, and galangal?
In Asian markets and larger supermarkets. If tamarind is not available, use lime juice with a tablespoon of vinegar. Galangal can be replaced with ginger, but use a third less.
Do I need a wok?
No, a large deep skillet with a thick bottom will do. The difference is that a skillet heats up more slowly and loses heat faster, so stir-fry in smaller batches.
How to make Thai food milder for kids?
Add chili to the finished dish and serve it on the side. A spoonful of coconut milk or cream and serving with more rice also tones down the heat.
Are Thai dishes gluten-free?
Most are, because the base is rice and fish sauce. Watch out for soy sauce, oyster sauce, and egg noodles – for a gluten-free version, choose tamari and rice noodles.
How much salt do Thai dishes contain?
Main dishes up to 3.5 grams per serving, soups up to 3 grams. Salt comes mainly from fish sauce and curry pastes, so add salt only after tasting.
Can Thai food be prepared ahead?
Curry base and soups keep in the fridge for two to three days and marinade for twenty-four hours. But wok stir-fries are made at the last minute.
What rice to serve with Thai food?
Jasmine rice with stir-fries and curries, sticky rice with salads, skewers, and Northern Thai dishes. The difference is in texture, not taste.
Mango Sticky Rice with Black Rice
Know another variation? Add your own suggestion below.
Missing a recipe?
Tell us what recipe you would like us to add. We will do our best to publish it soon!
Frequently asked questions about the variations
- What to start with when cooking Thai food for the first time? Pad Kra Pao or Khao Pad. Both dishes are done in half an hour, don’t need special ingredients except fish sauce, and mistakes can be fixed on the plate.
- Where to get fish sauce, tamarind, and galangal? In Asian markets and larger supermarkets. If tamarind isn’t available, use lime juice with a tablespoon of vinegar. Galangal can be replaced by ginger, but use a third less.
- Do I need a wok? No, a large deep pan with a thick bottom will do. The difference is that the pan heats up more slowly and loses temperature faster, so stir-fry in smaller batches.
- How to make Thai food milder for kids? Add chili only to the finished dish and serve it separately. A tablespoon of coconut milk or cream and serving with more rice also tones down the heat.
- Are Thai dishes gluten-free? Most are, because the base is rice and fish sauce. Watch out for soy sauce, oyster sauce, and egg noodles – for a gluten-free version choose tamari and rice noodles.
- How much salt do Thai dishes contain? Main dishes up to 3.5 grams per serving, soups up to 3 grams. Salt is mainly carried by fish sauce and curry pastes, so salt is added only after tasting.
- Can Thai food be prepared ahead? The base for curry and soup keeps in the fridge for two to three days and marinade for twenty-four hours. But stir-fries in a wok are made at the last minute.
- What rice to serve with Thai food? Jasmine rice with stir-fries and curries, sticky rice with salads, skewers, and northern Thai dishes. The difference is in texture, not taste.