You won't find the tourist favourites on this list. It's time to go beyond the horizon of the Pad Thai, put down the Thai green curry and instead adventure into the cuisine like you're a local.
Thai food is some of the most exciting in the world. Why, you ask? Well, there's such a diverse variety of produce, complex flavours and variations, be it cultural or regional, which when combined bring about a melting pot of incredibly fresh dishes that taste delicious and keep you coming back for more. That being said, navigating the cuisine can be somewhat of a challenge especially if you can't speak the language. However, with perseverance, a willingness to try new things (literally anything!) and guidance from local friends a foodgasmic cavern of discovery awaits.
So with this in mind, this list goes beyond the traditional western favourites and shares some of the more unique dishes which can be harder to find outside of Thailand. Although this article will cover some foods which may be found at street food stalls the intention is more of a restaurant setting while street food will be covered in a separate article. So, let's begin...
18. Massaman Curry - แกงมัสมั่น
I thought I would ease you in with the classic Massaman curry. Yes, this is rather well known if you love curry and Thai food, however, there is something about eating Massaman in Thailand which isn't captured back home. Massaman has Muslim roots with the origin somewhat disputed but what makes this different to most Thai curries is the choice of spices for instance cardamom, cinnamon, cloves etc. which feature due to Muslim traders from the Middle East, India and Malay Archipelago. Once combined with classic Thai flavours of chilli peppers, lemongrass, galangal etc. this creates a warming curry paste that's the key ingredient in delivering flavour. This is then combined with coconut cream, protein, potatoes, fish sauce, tamarind and other ingredients to get a deliciously hearty and warming curry. Best enjoyed with chicken. Travellers tip; a must try is the Chicken Massaman from the authentic P'OYS Place Restaurant on the Island of Koh Tao.
17. Soft Shell Crab - ปูนิ่ม
Soft shell crab is my absolute favourite! Soft, chewy, crispy and meaty, this is a must try when in Asia. This can be served in a variety of ways but the best is battered, deep fried and dusted with Garlic and Black Pepper otherwise known as Poo Nim Gratiem Phrik Thai! A more westernised way to eat this bad boy is in a burger! The soft bun, crispy lettuce and chewy succulent crab is the perfect lunch or dinner combo! They are 'soft shell' crabs because they grow by shedding their exoskeleton (known as a molting cycle) kind of like a snake shedding its skin. During this time they can be eaten whole as their bodies are soft and so nothing is wasted. The eco warrior in me needs to communicate the best soft shell crabs are caught by traps or fisheries as these methods do much less damage to the environment than trawlers. Crabs, like most species, are at threat from biodiversity loss, climate change, overfishing etc. so my advice is to eat these occasionally, savouring every last mouthful! Try this in the Southern Provinces for the freshest catch! Visit Nikitas - Rawai, Phuket, and Santhiya Resort - Koh Yao Yai.
16. Pad See Ew - ผัดซีอิ๊ว
If you are all about the noods, Pad See Ew is the go to dish! I stumbled across this dish through a friend living in Bangkok and since then I haven't looked back! It's eloquently addictive and simple made with thick (kuaitiao sen yai) rice noodles that are coated in lashings of dark and light soy sauce, garlic with pieces of choice protein (most commonly chicken or tofu), egg and mixed vegetables such as Asian broccoli, cabbage or carrots. This dish is salty, silky and best enjoyed with lashings of Thai table essentials; fish sauce, sugar and chilli vinegar. Visit your local sit down vendor and crack open an ice cold Singha or...enjoy as a recovery meal following one too many Singha's from the night before!
15. Tamarind Prawns - กุ้งมะขาม
Whilst staying in the province of Phang Nga a must try is tamarind prawns otherwise known as Goong Pad Nam Makham Piek. A recommendation from a friend sent us off grid to a floating Muslim fishing village known to the locals for its beautiful views and delicious seafood. This dish isn't for the faint hearted as it's an explosion of flavour. Sweet, tangy, salty, spicy. Lashings of thick and zingy tamarind sauce coats the heaps of meaty succulent king prawns. With such a flavour bomb you almost forget to admire the view of the ocean all around you. This dish isn't to be tackled solo, so it is best to order a fresh and crunchy side like Som Tam (Papaya Salad) to accompany the dish. Pro travellers trip; try this dish here ครัวอารีย์ บางพัฒน์ - translated as Khua Ari Bang Mat, in Phang Nga's northern bay.
14. Hokkien Mee - ฮกเกี้ยนหมี่
There's nothing better then a big bowl of Hokkien Mee aka noods in broth! A dish created by Hokkien (South-Eastern Fujian) Chinese migrants who brought the noodle soup to Thailand (among many other parts of South East Asia). Each soup has its own unique variation due to the availability of local ingredients in the country of sale. At Som Chit, in Phuket Old Town, it's more than just soup, it's a family tradition with over 100 years of noodle-soup making experience across four generations cooking at this very site! The soup is made from broth, a likely mix of chicken and/or pork bones with prawn shells that are slowly simmered to offer the perfect combination of rich savoury flavours with a delicate sweetness. Then there's the noods! Take your pick from 6 kinds, from the classic Hokkien (thick yellow egg noodles) to the super thin glass noodles! And let's not forget the toppings, meat wontons, shredded meat (chicken and pork), prawns, bean sprouts, nuts, spring onions and chilli paste. Lastly, no soup would be complete without the Thai finishing touches aka a splash of fish sauce, a pinch of sugar, a dash of lime-chilli and a bonus extra of crispy pork scratchings. Try washing it down with an ice cold Longan Juice. Different soup flavours and broth-less versions are available ready for your second and third visit! And for 60-70฿ a bowl (that's less than a Starbucks coffee) what are you waiting for!?
13. Tom Kha - ต้มข่าไก่
Coconuts - Thailand has a lot of them. So of course they are a key staple to the cuisine be it curries, soups or marinades, Tom Kha is no exception. A dish of northern Thailand influenced by neighbouring Laos which has been ever evolving from a humble meat and broth affair. Today this is a thin soup made from coconut and water, slowly simmered and infused with fragrant aromatics. Lemongrass, galangal, and kaffir lime leaves slowly release their bold and citrusy flavours into the white liquor generating the most amazing smell and flavour. Once combined with ingredients such as thinly sliced chicken, hand pulled oyster or shiitake mushrooms, sweet tomatoes, palm sugar, lime and fish sauce (to name a few) creates a deliciously complex and balanced soup which gets better with every slurp. Expect a mix of silky soft textures, fragrant aromas and contrasting flavours that will keep you coming back for more. And unlike many other Thai dishes this isn't packing heat making this dish a go to for those only seeking heat from the sun. The best place to try this is in the Northern Provinces or at a traditional Thai Cooking class, like Parawan's!
12. Rhoom - หรืม
There is nothing quite as beautiful as Rhoom and I imagine you probably won't have tried it unless you've been to Thailand and even then finding it is a challenge! Invented in ancient times this appetiser only really features on Royal Thai Cuisine menus due to its complexities. When preparing food at this level the intention is that it is not about filling your face to the point of gluttony but instead elegantly savouring the flavours, being satisfied but not full, whilst admiring the freshest (and hard to source) ingredients available that are transformed by difficult preparations. These bite size umami laden parcels of deliciousness are just that! Made from the finest minced pork, fried shrimp, uniformly cut veg, peanuts and delicate spices that are finished in a perfectly crafted egg net. The flavour hits all the olfactory senses; sweet, salty, bitter, spicy, umami - all in one bite. The flavours work in harmony while the preparation and presentation are eloquently simple yet intricate. It is for these very reasons you likely won't find this dish in many restaurants, or even much about them on the internet. Try these at Piang Prai in the more rural north of Phuket, set in the jungle next to a beautiful lake, you will not be disappointed by the delicious food or the view.
11. Tom Juud Salai Talay Tahou - แกงจืดสาหร่ายทะเล
Seaweed. Yes, seaweed. Some people are afraid of it. Why? Who knows! What I know is that it is one of the most nourishing and sustainable ingredients on the planet. Full of vitamins, minerals (iodine, vitamin K, folic acid and mroe) and antioxidants (fucoidans) this is not only good for health but an amazing flavour booster. And how could it not be with high levels of glutamate, otherwise known as UMAMI! Seaweed usage is most commonly associated with Japanese cooking such as dashi, but this is just an illusion as it is prevalent all over Asia including in Thailand. One of the most popular ways to enjoy is in the form of a soup. Tom Juud Salai Taylay Tahou is made from dried black seaweed which is steeped in a rich nutrient dense broth with silky smooth pieces of silken tofu. The flavour is deep, intense and savoury, with a light and delicate texture. It's the kind of dish that once you have finished you wish you had more of! The best place to try this dish (and many more) is The Gallery in Koh Tao. The restaurant is a foodie heaven set in paradise with delicious food and stunning views. Run by local couple Chris and Chayaphon, they seek out the countries hidden gems and bring them to life with dish refinement and ingredients grown locally and in their own garden. Offering a trust the chef menu, you can really indulge and explore the culinary culture of Thailand like never before. A real must do and my go to for a proper taste of Thailand!
10. Panang - พะแนง
The first time I tried Panang I fell in love! A sweet, salty and rich Thai curry that dates back to 1890 according to the Tamra Kap Khao book. Not to be confused with other Asian variants of the dish especially in Malaysia, as Panang is the place that this dish is named after. There are key differences between Malay and Thai curries. In Thailand however, Panang is typically made from peanuts, coconut milk, galangal, lime leaf, chillies, garlic, turmeric, shallots and other Asian ingredients dependent on the region. The key to a good Panang is the curry paste, which is then combined and simmered with coconut milk, and only a few other ingredients such as prawns and a few select veggies. The flavour is sweet, nutty and intense with a rich and lavish texture. For one of the best Panang curries in all of Thailand head to the Islanda Resort on the North East Island of Koh Mak, or for a more contemporary twist treat yo' self at Bangkok's Michelin star restaurant Saawaan where they deconstruct the dish with ingredients such as Andaman black grouper, curry sauce, aubergine and jasmine rice!
9. Khao Soi Gai - ข้าวซอยไก่
Khao Soi Gai, a dish which spans from Laos to Myanmar to Thailand, each with their own variations on the dish! In Thailand it’s a soup-curry-like dish made with a mix of deep fried crispy egg noodles, pickled mustard greens, shallots, lime, ground chillies fried in oil, and meat in a curry-like sauce containing coconut milk. If you’ve not had the pleasure of tasting this it’s somewhere in between a yellow or massaman curry but with a thinner consistency along with crunchy noodles, a sweet and savoury sauce and slow cooked tender pieces of chicken! The origin of Khao Soi isn’t exactly known but the Thai version was likely influenced by Chinese Muslim cuisine and as such served with chicken or beef. Different variants of Khao Soi are made without any coconut milk, with rice noodles instead of egg noodles and are mainly eaten in the eastern half of northern Thailand or Laos. The ultimate place to indulge in Khao Soi is Chiang Mai or for two of my personal favourites Whitening or P'OY's Place on the island of Koh Tao!
8. Hor Mok Tod
Have you ever had a curry that's set like a custard but also crunchy? No? Then you've never tried Hor Mok Tod! First, we need to understand there are different variations of Hor Mok for instance Hor Mok Pla is a steamed set curry (similar to Cambodian Amok) whereas Hor Mok Tod is the same foundation steamed and then deep fried. There are various flavours howveer I believe that fish and crab are the best of them all! Hor Mok Tod as I have observed it is set inside a crab sell, deep fried and then topped with crispy fried pulled pork skin and green cabbage. The pulled pork isn't as we know in the West, it's the stuff you can buy in Thai supermarkets that resemble a similar texture to candy floss. Each bite is a contrast of texture, creamy set curry vs a huge layer of crispy crackles. The flavour is rich from coconut cream and fragrantly spiced with chilli and all of the classically known Thai herbs!
7. Pad Prik Khing - ผัดพริกขิง
In the north eastern Gulf of Thailand, close to the border with Cambodia, lies a beautiful and majestic island called Koh Kood. It's rich in all of the island necessities such as pristine beaches, Thai culture and delicious seafood. To sample such delights head to the Ao Yai fishing village. Here floats a living aquarium with most dishes still alive when ordered that can be served fried, steamed and battered. However, for a true delight try Pad Prik Khing at Chonthicha Seafood. Made from huge mantis shrimp, king prawns, mussels, squid, scallops and crab that's coated in a spicy and piquant red curry paste stir fried with fresh peppercorns and corn-cob! Succulent and spicy with seafood that's cooked to perfection. It's finger-licking good and best washed down with a sweet and ice cold coconut.
6. Gaeng Poo - เกงปู
Crab and curry combined equals a dish made in heaven! I am slightly biased as I LOVE crab and well, in the UK it is expensive and the good stuff is hard to come by unless you live by the coast! However, crab in Thailand is a must. It's available, relatively cheap and let's not forget the most important point here, it's delicious! Soft and sweet crab meat that's coated in a sweet luxurious curry sauce that is perfect for rice or dipping veg! There are multiple versions of a yellow crab curry in Thailand and the main type is Kaeng Kari which literally means curry soup. This is a thinner type of curry which is flavoured with turmeric, cumin and other Indian style spices in combination with Thai flavours. It is served in a deep dish with raw dipping vegetables and blue vermicelli noodles or just plain rice, preferably jasmine. Whereas the second type is more like an Indian Goan, again using similar ingredients to the curry soup, but it is thicker and sweeter.
5. Tod Man Hua Plee - ทอดมันหัวปลี - Deep Fried Banana Flower
If you have never tried banana flower, or even know what it is, essentially it is the flower of the banana tree also known as banana blossom. It is purple and due to its alien appearance looks like it belongs on the set of Stranger Things. In Asia it is commonly eaten raw in salads, added to stir fry and deep fried. It has a fresh and crunchy texture with a neutral, slightly bitter flavour. This perfectly compliments more powerful Asian flavours creating balance. My favourite way to enjoy banana blossom is Tod Man Hua Plee - a dish that reminds me of the Indian Onion Bhaji. At the Gallery in Koh Tao, they do this perfectly! Thinly sliced banana blossom coated in a light batter that is deep fried and served with a spicy sweet and sour sauce!
4. Steamed Seabass with Thai dressing
Say hello to Thai steamed “sea bass” (actually barramundi and known as pla kapong locally)! Restaurants on the sea often keep fresh stock in nets which is then caught and cooked there and then, so it really doesn't get any fresher. It's likely to be served with a classic Thai marinade of lime, chilli, lemongrass, fish sauce and garlic. This is an amazing mix of spicy, sweet, salty, and acidic flavours that compliments the soft and flaky flesh of the fish. Since its introduction, Thai Seabass (Barramundi!) has become one of the most popular fish in Thai cuisine. It can be eaten steamed with lime and garlic, as well as deep-fried or stir-fried with lemongrass, among a variety of many other ways. Pla kapong can be seen in many restaurants in Thailand where sometimes this fish is wrongly labeled as "snapper" or "sea bass" on the menu. So how sustainable is it? Well, according to fish choice, farmed barramundi is a cost-effective and sustainable alternative to grouper, snapper, and halibut that is available year round with the leading aquaculture producers in Thailand and other parts of the world! The best place to enjoy this is Samchong Seafood, located on the bay just outside the little town of Phang Nga with views of the National Park.
3. Tom Grati Lybua ต้มกะทิไหลบัวกุ้งสด - Lotus Root In Coconut Cream
The lotus is a symbol of purity to Buddhists worldwide. The lotus plant emerges from mud and rises above water and its flowers are used as offerings to convey their sincere respect for monks and venerated figures in Buddhism. The cultural significance aside, it makes some pretty delicious nosh! There are two main varieties, water lily and lotus. Lotus is clean, grown in water, thin and papery whereas the water lily is thicker and waxy. Both are common in Thai cuisine but have different uses. Here lotus root is used to make Tom Grati Lybua. A delicious hybrid of a soup curry with pieces of succulent lotus root, prawns, chilli and shallots that's brought together with a luscious and rich coconut cream. It's sweet, creamy and beautifully balanced with fragrant aromatics and spice. I was introduced to this dish at the Gallery in Koh Tao!
2. Naem - แหนม
This dish isn't for the faint hearted but if done right it is delicious! Naem is a fermented pork sausage that has degrees of flavour depending on its make up. Much like most of Thai cuisine there are regional variations, for instance northern and north eastern pork is a little bit sour, central is sour, and southern is spicy. Often eaten raw after fermentation, it is a popular Southeast Asian food. Picking the right establishment to try this traditional delicacy is key, as there are microbiological and parasitic risks with eating this, so it is important it's done right, that's why I saved this for the experts at the Michelin starred Saawaan restaurant in Bangkok.
1. Umibudo Yum Talay - อุมิบูโดยำทะเล
It's time to take seaweed to the next level with Umibudo (Caulerpa Lentillifera) also known as the grapes of the sea or vegan caviar. These sea vines are laden with little juicy caviar-esque balls bursting with a salty freshness that are perfectly matched with a fragrant and spicy Yum Talay, literally meaning mixed sea. Yum Talay is made from succulent pieces of king prawn and squid tossed together with crunchy salad vegetables in a sweet and sour dressing. The dressing brings the dish together and is classically Thai with simple yet lip-smacking effect by combining fish sauce, brown sugar, kumquats or limes, chillies, garlic and lemongrass. Preparation for this dish is easy, simply wash the seaweed and serve raw. The best and only way to eat this dish is to take a large helping of the Yum Talay and mix it in with the Umibudo, each bite is a contrast of salty, sweet and acidic flavours. The chilli heat is powerful but balanced by the freshness of the Umibudo whilst texturally speaking it's a rainbow of abundance; soft, chewy, crunchy and wet. However, getting your mitts on this dish requires luck or planning as Umibudo is only available seasonally and can be found on both coasts (Andaman Sea and Gulf of Thailand) depending on the time of the year. As an ingredient this has sparked much interest to scientists with a plethora of acclaimed benefits such as containing high levels of minerals, vitamins, fibre and a potentially anti-diabetic agent. Therefore not only is this dish tasty, it is healthy too! Find this at Samchong Seafood, located on the bay just outside the little town of Phang Nga with views of the National Park.
BONUS BITE: BANANA LEAF SUPRISE!!!
Otherwise known as Khanom Sod Sai. I discovered this during a visit to Phang Nga town whilst strolling around a local market. This isn't a popular spot on the tourist map so getting a description isn't exactly easy! Whilst gazing at the delectable eats there are many banana parcels that are available without much in a way of a description. So like any intrepid traveller of course I was curious to see what these little parcels behold! And to my surprise what a delight, small packets of snack-size sugary desserts that are sweet but not sickly in flavour with a moreish chewy gooey texture. All for the cost of 5 penny sweets! Incredibly simple, these little morsels of deliciousness are made from 4 key ingredients; for the filling coconut meat and palm sugar that is covered in steamed riced flour mixed with coconut cream. Not just any old snack-size bite either as these were traditionally used at Thai wedding ceremonies in ancient times.
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