Thai cuisine is a glorious mixture of textures and flavors. Preparation methods differ extensively from one region to the next, and the result is something like spinning the wheel at 918kiss. It’s always exciting because you never quite know what to expect.
Thai dishes incorporate the best fresh ingredients and some fiery spices to titillate the taste buds. In this post, we’ll look at Thai dishes that are well worth a taste.
Khao Kluk Kapit
A fried rice dish, it is flavored with Kapit, a seasoned shrimp paste that’s left to ferment. Every grain of rice is accented by the mixture, leaving no bland bites between mouthfuls. The rice is served as is, with a range of different toppings on the side.
Marinated pork, dried shrimp, sweet Chinese sausage, or Thai omelets add extra protein. Chilies, shallots, and sour mango provide a vegetarian alternative.
Kana Moo Krob
Pork belly with crispy skin is combined with broccoli, chili, and garlic for tasty greens. Everything is mixed into a gravy made from oyster and soybean sauce. It’s satisfying, sweet, and salty, and served over rice.
Nam Prik Noom
The Northern Thai dish takes full advantage of the fresh seasonal vegetables in the region. It’s a spicy mix of shallots, garlic, chilies, and fish sauce. Lime juice adds a touch of acidity to keep the paste fresh and light.
The dip uses green chilies and presents a milder taste. If you’re getting used to eating chilies, this is an excellent way to add some heat without overdoing it. It goes well with vegetables, eggs, pork rinds, and sticky rice.
Tod Mun Pla
The popular appetizer is one that you’ll often encounter in Thailand. It’s a fish cake with a Thai twist. Instead of flaked fish, Tod Mun Pla consists of long beans and fish paste.
Lime leaves and red curry paste add extra flavor that sets off the fish well.
You’ll usually have it with Nam Jim, a fresh-tasting, sweet pickled cucumber, but any sweet dipping sauce will do. Serve it with rice, and you have a full meal.
Kai Jeow Moo Sab
Kai Jeow is another popular dish. It’s an omelet that’s exceptionally versatile since the fillings aren’t that important. You may use leftovers if you prefer, and it tastes outstanding with ground pork or Thai sausage.
What makes this dish unique is that you cook the eggs over high heat. The method creates a crispy crust with a fluffy center.
Suea Rong Hai
Suea Rong Hai translates roughly into “Crying Tiger.” The name gives you an idea of what to expect since this hot and spicy dish isn’t for the faint of heart.
It’s a combination of sticky rice, hot chili sauce, and steak. The meal is filling and flavourful and perfect for those who love food spicy.
Khao Soi
If you’re in the Northern regions, you’ll want to try this Thai dish. It’s a noodle soup made with mustard greens, coconut broth, crisp egg noodles, and shallots. The mustard greens are pickled first to give them a sharp flavor.
Serve with a squeeze of fresh lime.
Kuay Tiew Phet
Noodle soups are always a safe bet if you want a hearty flavor. Kuay Tiew Phet is made with duck, five-spice, star anise, cinnamon, and noodles. You’ll usually be able to specify the type of noodle that you prefer between glass, egg, vermicelli, or rice noodles.
It’s the soup that’s the star of the show—delicious, warming, and satisfying.
Yum Pla Muk
A Thai salad can usually stand as a meal on its own, and Yum Pla Muk is no exception. It is based on fresh ingredients and squid. The sauce is a refreshing mix of chilies, herbs, fish sauce, and lime juice.
It’s a healthy meal with a light, citrusy flavor and some heat.
Som Tam
Som Tam is another famous salad, typically a combination of spicy, sweet, and sour. The overall texture is light, with nuts and other elements for a satisfying crunch.
Som Tam Phu Pala is another flavourful version that contains fermented crab for an extra zing. The papaya adds a fresh, palate-cleansing touch.
Pad Pak Boong Fai Dang
The stir fry features red chilies as the main spice, best served with a bland base dish to take full advantage of the taste. It’s made from oyster and soy sauce mixed with fermented soya beans and chilies. It’s a simple dish that works well with any vegetables or plain rice.
Tom Kha Gai
Tom Kha Gai contains similar ingredients to the more famous Tom Yum, but it is less spicy. The bountiful coconut milk makes it a sweeter soup.
Chicken is the traditional option for protein here, but it’s easy to convert to any vegetarian option.
Som Tam
Another dish from the North, you’ll find varieties of this dish countrywide. A traditional Som Tam is made from tomatoes, peanuts, green papaya, carrots, runner beans, dried shrimp, and chilies.
Tamarin pulp adds a sour element; palm sugar adds sweetness. Lime juice and garlic bring everything together with citrusy, appetizing goodness.
Ruam Mit
Ruam Mit is a dessert that’s based on ripe mangoes and sticky rice. Explaining the taste is difficult because it has palm seeds, jackfruit, water chestnuts, coconut jelly, tapioca flour, and Pandan in it. The ingredients are mixed into coconut milk for a sweet, creamy, and tasty dessert.
It’s served on ice, so it is a great way to beat the heat of a spicy meal or hot day. Ruam Mit is traditionally a meal to share, but no one will think badly of you if you keep it all to yourself.
Final Notes
The beauty of Thai food is its variety. Fresh ingredients and spices are employed in thousands of different ways. Some combinations seem a little strange until you taste them, but the dishes typically blend several flavor profiles and are never dull.
Now that you have a better idea of the great Thai cuisine out there, it’s time to give your taste buds a treat. There are options to meet all tastes, so be adventurous and try something new.