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Thai National Foods

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The Thai National foods are not just about Pad thai and Kimchee, rather they include an array of symbolic dishes from the region which incorporate the basic Thai flavors of spicy, sour, sweet and salty. Though Thai cuisine is very similar to Lao, Burmese, and Vietnamese cuisines, it is one of the most popular and loved cuisines worldwide.





Here are Ten Popular Thai National Foods -


Pad ThaiPad Thai , a stir fried rice and noodle dish with addition of egg, shrimp, chicken, tofu and/or bean sprouts. It is seasoned and flavored with fish sauce, tamarind juice, red chili and served garnished with peanuts, coriander and lime juice along with Thai condiments. Pad Thai is one of Thailand's national dishes, first made popular as a national dish by the then prime minister, Luang Phibunsongkhram, during the 1930s and 1940s. It is a dish available as a street or cart food, in all cafes and restaurants and a common household dish. 


Som Tam Som tam or Som tum also known as tam bak hung is a spicy salad made from shredded raw papaya, combining the four main tastes of Thai cuisine which are sour lime, hot chili, salty fish sauce, and sweet palm sugar. A traditional som tam recipe will contain some or most of the these ingredients chili, palm sugar, garlic, lime, fish sauce, brined crabs (salted black cabs found in rice fields), shrimp paste, yardlong beans, tomatoes and hog plums.


Tom yum is a Thai national soup characterized by distinct hot and sour flavors and aromatic herbs. The soup is made of stock and other thai ingredients such as lemon grass, kaffir lime leaves, galangal, lime juice, fish sauce and crushed chili peppers and chili jam (nam phrik phao). Tom yum is usually made with prawns (tom yum goong or tom yum kung), chicken (tom yum kai), fish (tom yum pa in Lao and tom yum pla in Thai), or mixed seafood (tom yum thale or tom yum po taek) and mushrooms. A more recent variation of tom yum is tom yum kung nam khon, where a little milk or coconut milk is added to the prawn broth as a finishing touch. 


Kang Keaw Wan Gai or Green Chicken Curry is sweet and spicy green chicken curry made from green curry chili paste, coconut milk with addition of fish sauce. It is usually eaten with steamed rice or served over rice noodles which are known as Kanom Jeen.


Tom kha gai is another spicy hot soup in Thai cuisine and considered as one of the favorite national foods. This soup similar to tom yum kai but made with coconut milk, galangal, fried green chilies, lemon grass and chicken.


Kaeng - Thai curryKaeng is the Thai word for “curry.” There are many Thai specialties, namely such as Kaeng khae, Kaeng lueang, Kaeng matsaman and Kaeng tai pla.


Khao niao is glutinous or sticky rice is eaten as a staple food both in the Northeast as in the North of Thailand; it is traditionally steamed.


Khao phat or Thai fried rice made with Thai jasmine rice, one or more meat such as “mu” or pork, “kai” or chicken, “kung” or shrimp, and “pu” or crab, egg, green onions, and tomatoes , coriander, and fried garlic and seasonings like soy sauce, chili sauce, and “nam pla” or fish sauce.


Yam naem khao thot a snack made of crumbled crisp rice balls, minced pork, ginger, green chillies, peanuts and onion.


Khao niao mamuang - Mango with glutinous riceKhao niao mamuang  is sticky rice cooked in sweetened thick coconut milk, served with slices of ripe mango.


These Thai national foods are the must try dishes when visiting Thailand.  


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Thai National Foods