Pad Thai
Iconic stir-fried rice noodles with shrimp, tofu, and bean sprouts in a tangy tamarind sauce.
The must-try food that defines Bangkok, TH's culinary culture
Iconic stir-fried rice noodles with shrimp, tofu, and bean sprouts in a tangy tamarind sauce.
A spicy and sour shrimp soup infused with fragrant lemongrass, galangal, and kaffir lime leaves.
Green papaya salad pounded in a mortar with chilies, garlic, lime juice, and peanuts.
A rich, aromatic curry with Persian influences, typically made with potatoes, peanuts, and meat.
Thai green curry cooked with coconut milk, green chilies, Thai basil, and small eggplants.
Spicy stir-fry with holy basil and chili, often served with a fried egg over jasmine rice.
Sweet glutinous rice paired with ripe yellow mango and topped with warm coconut cream.
A mild and creamy chicken soup made with coconut milk and flavored with galangal and lemongrass.
Wide rice noodles stir-fried with dark soy sauce, Chinese broccoli, and egg.
Thai-style Hainanese chicken rice served with a pungent ginger and chili dipping sauce.
Boat noodles in a thick, dark broth enriched with blood and various aromatic spices.
Skewers of marinated pork grilled over charcoal, commonly found at Bangkok street corners.
A crispy oyster or mussel omelet served on a bed of stir-fried bean sprouts.
Succulent grilled pork neck sliced thin and served with a spicy toasted rice dipping sauce.
A vibrant and spicy glass noodle salad with minced pork, shrimp, and fresh herbs.
Thin, crispy Thai crepes filled with a meringue-like cream and sweet or salty toppings.
A thick and creamy red curry with a nutty flavor, garnished with shredded kaffir lime leaves.
Whole fish coated in a thick layer of salt and grilled over charcoal to keep the meat moist.
Deep-fried fish cakes flavored with red curry paste and served with a sweet cucumber relish.
Tender, slow-braised pork leg served over rice with pickled mustard greens and a boiled egg.