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A Culinary Thai Holiday: Learn How to Cook Exquisite Thai Cuisine.


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Top 10 Famous Thai Foods to try


  1. Stir-fried basil and pork

  2. Padthai

  3. Kao Pad

  4. Tom Kha Gai

  5. Nam Tok Moo

  6. Gaeng Keow Wan

  7. Som Tam

  8. Khao Phad Saparod

  9. Kai Phad Med Mamuang

  10. Tomyumkung



  1. Stir-Fried Basil With Pork

Remove basil leaves from the stem. Heat 2 cups of oil in a wok until almost smoking, then fry handfuls of the leaves until they become brilliantly green and crisp. Using a slotted spoon, transfer them to a paper towels. Serve promptly, sprinkled over other dishes just before serving to maintain their crispness. Originating from Thailand's central region, Pad Krapow has been a staple in Thai street food culture for decades. This dish has gained global popularity, with numerous variations tailored to suit different tastes and ingredients found in various countries.

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2. Padthai

Pad Thai, also known as phat thai or phad thai, is a renowned stir-fried rice noodle dish frequently enjoyed as street food in Thailand. This culinary delight, typically cooked in a wok, features rice noodles, shrimp, peanuts, a scrambled egg, and bean sprouts. Pad Thai originated in Thailand during World War II, surprisingly crafted by a politician—the Prime Minister himself. Concerned about high rice consumption, he ingeniously devised this delectable dish, which has since become a Thai culinary classic.

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_________________________________________________________________________3. Kao Pad

This straightforward dish incorporates garlic, egg, a savory element like fish sauce, soy sauce, and/or oyster sauce, along with spring onions. Achieving a harmonious blend of sweet, salty, sour, and spicy, sugar, chili, and lime juice are added to balance the flavors. Thai fried rice, a staple of central Thai cuisine, sets itself apart by utilizing fragrant Thai jasmine rice, unlike Chinese fried rice that typically uses long-grain rice. In Thai, khao means "rice," and phat means "stir-fried." Khao pad, pronounced “kow pat,” translates to “stir-fried rice.”

_________________________________________________________________________4. Tom Kha Gai

Tom Kha Gai, a Thai coconut soup, is a flavorful and hot delight in Thai cuisine. Crafting Tom Kha Gai is surprisingly simple, blending creamy coconut milk with lime, fish sauce, galangal, lemongrass, and lime leaves. It features succulent chicken, mushrooms, and tomatoes, creating a satisfying and hearty soup. Acknowledged as a delicious national dish of Thailand, Tom Kha Gai holds the top spot as the world's best chicken soup, as declared by Taste Atlas on September 6, 2023, ranking it among the top 10 from a selection of 1,376 soups.

_________________________________________________________________________5. Nam Tok Moo

When sliced, it resembled a waterfall. Moo Nam Tok, or Pork Waterfall, is a salad of Isan origin, featuring grilled pork slices, fresh herbs, toasted rice powder, and a spicy, sour dressing. In Thai, "Moo" means pork, and "Nam Tok" translates to waterfall (หมูน้ำตก). Originating from the Isan region in northeastern Thailand, the dish earned its name because traditionally the meat was cooked medium-rare, retaining blood.

_________________________________________________________________________6. Gaeng Keow Wan

In Thai, GAENG means CURRY. When Gaeng appears on the menu, it indicates the presence of curry paste in the dish. Thai curries, a daily staple, consist of a flavorful paste. The "sweet" in the Thai name (wan means 'sweet') pertains to the green color, not the taste of the curry.



Thai Green Curry distinguishes itself as the spiciest yet sweetest among all Thai curries. Originating from Central Thailand, it features a blend of eggplants and green chilies in a savory green curry sauce for a delightful culinary experience.


_________________________________________________________________________7. Som Tam

Som Tam, a departure from conventional leafy salads, embodies the essence of Thai cuisine by delighting taste buds with a harmonious fusion of sweet, spicy, salty, and sour flavors.


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8. Khao Phad Saparod

Thai Pineapple Fried Rice, or Khao Pad Sapparod, stands out with the use of fish sauce or Nam Pla, setting it apart from other Asian fried rice variations. While some recipes globally may include just a dash of soy sauce, this rendition of stir-fried rice, Khao pad, typically features garlic, egg, a salty element like fish sauce or soy sauce, and spring onions.

Learn how to cook--> Authentic Thai Cooking Class and Local Market Tour _________________________________________________________________________9. Kai Phad Med Mamuang

Cashew chicken is a stir fry featuring chicken and cashews, accompanied by a sauce boasting a delightful salty-sweet flavor. While many associate it with Chinese cuisine, its origin traces back to China. The presence of sesame oil, not commonly used in Thai cooking, indicates its Chinese roots. Springfield-style cashew chicken was innovatively created in the 1960s by Chinese American chef David Leong in Springfield, marking an unintentional but impactful culinary innovation born out of necessity.

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10. Tomyumkung

Indulge in the unparalleled delight of a bowl of tom yum kung (also written as tom yam goong). This hot and sour shrimp soup is a burst of flavor with reputed medicinal properties. Shrimps (kung) contribute excellent protein, while the vegetables pack in essential vitamins.



The renowned Tom Yum finds its most beloved version with prawns, known as Tom Yum Kung, "Kung" being the Thai term for prawns. Its widespread popularity earned Tom Yum Kung the 8th spot in CNN Travel's World's 50 Best Foods list. Originating in Thailand, this soup, also called Tom Yam, features shrimp in a hot and sour broth. The term Tom Yam aptly translates to "boiling," "hot," and "spicy and sour," capturing the essence of this flavorful dish.



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4 Region Thai Cuisine 

Northern Thai Food

Transportation Personal travel assistant Visit a Local Market where you will pick your fresh ingredients Enjoy your food as well as 5 extra authentic Chiang Mai dishes Cooking class at the farm where you will start cooking and learning.



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‘Khan Toke’ is a culinary tradition practiced in northern Thailand, with a variety of shared dishes served on a low table, while guests sit around it on the floor. On this evening tour in Chiang Mai, immerse yourself in local culture as you browse the stalls of Muang Mai market, tuck into a delicious Khan Toke dinner, and enjoy a cultural show featuring traditional dances of the Akha, Yao, Lahu, Hmong and Karen people.

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Nam Ngiao (น้ำเงี้ยว) is a flavorful dish crafted from a combination of pork ribs, blood cake, local tomatoes, indigenous herbs (ดอกงิ้ว), fermented soybeans (ถั่วเน่า), and chili paste. To enhance its taste, it is customary to include mustard cabbage pickle, shallots, and deep-fried chili when enjoying this dish. Hailing from the culinary traditions of the Tai Yai people residing in the northeast of Burma, the southwest of Yunnan province, China, and northern Thailand, particularly in Mae Hong Son Province, Nam Ngiao, or nam ngio, is a distinctive noodle soup or curry that has gained widespread recognition, particularly in northern Thai cuisine.

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Sai Ua "ไส้อั่ว" is a traditional dish from the northern region of Thailand. "Ua" means to stuff, insert, or place something in the middle. Typically made from minced pork (can be mixed with pork fat to prevent the meat from drying out when cooked), it incorporates dried chili, garlic, turmeric (optional), galangal, kaffir lime leaves, shallots, and seasoning. This flavorful mixture is then filled into the sausage casing, made from the intestines of pigs, which is twisted and tied at regular intervals. The most popular Sai Ua spots in Chiang Rai include Luu Lam, Rop Wiang, Pham Sai Ua, Sai Ua Pao Nong, Wannapa Chiang Rai, and Pla Pao Muang Phan Development. Additionally, Sai Ua Pao Nong - Yam Laeng Sai Ua, located at Chang Moi Road, Tambon Chang Moi, Amphoe Mueang Chiang Mai, Chiang Mai Province, and many others across various locations, are highly renowned.

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Akha food, distinct from Thai cuisine, features unique dishes using various leaves like bamboo and banana. A standout is a grilled whole fish seasoned with herbs and chilis, wrapped in a large leaf. The Akha, part of Lolo-speaking Tibeto-Burman people, reside in hill tribes across different regions. Their semi-nomadic lifestyle avoids permanent residences, reflecting an egalitarian society. Chiang Mai/ Thai-Akha Cooking Class

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Easthern Thai Food

Isan Grilled Pork (Kor Moo Yang) with Spicy Tamarind Dipping Sauce:

Savor the bold flavors of Isan cuisine with this enticing Thai BBQ pork dish, complemented by a Spicy Tamarind Dipping Sauce (Nam Jim Jaew). Isan, the Northeastern region of Thailand, is renowned for its rich culinary traditions, and this grilled meat delicacy beautifully represents its vibrant and seasoned dishes. The recipe encapsulates the essence of Isan's gastronomic heritage, providing a delightful harmony of robust spices and succulent grilled pork. Whether enjoyed with sticky rice or served as a flavorful appetizer, this dish is a celebration of Isan's culinary excellence.


Easthern Thai Food
Image by กิตติ รัชทาณิชย์ from Pixabay














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Central Thai Food















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Southern Thai Food

"Gang Tai Pla" stands out as a highly favored and distinctive dish in the culinary landscape of southern Thailand. Renowned for its characteristic spicy flavor that is synonymous with the region, this dish originates from the southern provinces of Thailand. It features the use of fish stomach that undergoes a fermentation process, adding a rich variety of flavors. The creation of this dish involves crafting a curry with a concentrated curry paste, resulting in a delectable and spicy taste.

Among the vegetables used, Sato takes the spotlight as a locally cherished option. Its distinct taste and pungent aroma contribute to its widespread popularity. When prepared as a dish, sato is often enjoyed with chili paste or incorporated into recipes that call for a robust flavor. A prime example is the beloved stir-fried sato with shrimp paste and fresh shrimp, a culinary delight that enjoys immense popularity. The perfect combination of "Sato", shrimp paste, and succulent shrimp consistently delivers a delicious and satisfying experience.

Turmeric, an essential ingredient, plays a pivotal role in crafting the vibrant yellow hue of the curry. Beyond its contribution to color, turmeric introduces a diverse range of flavors and boasts various medicinal properties. Eat 8 Thai Foods & See 30 Bangkok's Top Sights









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Southern Thai Food
Image by pasrasaa from Pixabay

Khao Yam Pak Tai "ข้าวยำปักษ์ใต้" features a broth made from fermented fish, similar to the "Pla Ra" used in Northeastern Thai cuisine. However, the preparation methods differ, incorporating aromatic herbs like galangal, lemongrass, and kaffir lime leaves abundantly to counter the smell. This dish is particularly popular among Thai Muslims in the three southern provinces. They refer to Khao Yam as "Nacha Khabu," where "Nacha" means rice and "Khabu" means salad.

For those who follow Islam in the three southern provinces, Khao Yam is a significant cultural dish, known for its aromatic blend. The rice is usually cooked with wild betel leaves and topped with a flavorful broth, roasted grated coconut, ground dried shrimp, roasted chili powder, and fresh vegetables. Embark on the path of Khao Khluk Kapi by combining fried rice with shrimp paste in the right proportions, ensuring it's not overly salty. Utilize the shrimp paste judiciously to enhance its sweet and aromatic qualities, and the blending process should be gradual. Add water to the shrimp paste bit by bit, ensuring it doesn't become overly salty. The rice used should be cooked just right—not too firm and not too soft. Stir-fry it to perfection, incorporating the flavors seamlessly. Plate the rice and serve it with sliced shallots, fried dried shrimp, crispy pork skin, fried shallots, and finely sliced omelet mixed with hot fragrant rice.The dish can be enjoyed without gaining weight, regardless of how it is consumed. Khao Yam Pak Tai is a culinary tradition that spans from Prachuap Khiri Khan to Yala, even extending into the various states of Malaysia. It's a regional specialty and a royal cuisine that originated during the reign of Phraya Nakhon. The dish has its roots in the traditions observed during the Buddhist Lent, with Khao Yam Pak Tai being a local delicacy enjoyed from Prachuap Khiri Khan to Chumphon, Yala, and Narathiwat. It is a one-dish meal with nutritional benefits, according to research by the Nutrition Research Institute, Mahidol University.


Learn How To Cook

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