But, do you really? How many of these have you actually tried, besides Pad Thai?
1. Pad Thai (Thai-style Stir-fried Rice Noodles)
This ubiquitous dish needs no introduction and can be found in every Thai restaurant across America. It has fast become the epitome of Thai cuisine.
Pad Thai is the combination of rice noodles, chopped shallots, crunchy beansprouts and egg stir-fried in a screaming hot wok. It is usually eaten with a quartet of condiments on the side — chili powder, sugar, fish sauce and finely-ground peanuts and a nice squeeze of lime to freshen the dish.
There are vegetarian/vegan options available too. (Just request!)
2. Som Tum (Spicy Green Papaya Salad)
Som Tum, it is a love-hate relationship for some because of how viciously spicy it can get. Nonetheless, it is still undeniably packed with loads of intense umami flavor which keeps you coming back for more.
The key ingredients are shredded raw papaya, lots of garlic and chilies, green beans and cherry tomatoes. The ingredients are then pulverized inside of a pestle and mortar and then releases a wholesomely, unforgettable sour, sweet and spicy flavor.
There are many variations across the region and some people add in dried shrimp, peanuts, salted crab or bplaa raa (fermented fish sauce).
3. Tom Yum Soup (Thai-Style Hot and Sour Soup)
One mouthful of Tom Yum Soup is enough to get your taste-buds popping! The flavors are bold yet balanced out with a refreshing blend of fragrant aromatics like, lemongrass, galangal, kaffir lime leaves, chili, lime juice, shallots, and fish sauce. Succulent, big, juicy fresh prawns and oyster mushrooms soak up all that soupy goodness. There are two variations of it — a clear soup or with coconut milk.
It is an extremely versatile dish that can fit in with any meal and its invigorating hot and sour flavor screams, ‘T-H-A-I-L-A-N-D’!!!
(Vegan/Vegetarian options available!)
4. Tom Kha Gai (Chicken in Coconut Soup)
Tom Kha Gai is the sibling of Tom Yum. It is a mild, tamer version of Tom Yum. This soup combines the fiery, hot birds-eye chilies, crushed shallots, finely-sliced galangal, stalks of fragrant, lemongrass, tender-pieces of chicken and springy mushrooms. The addition of creamy, coconut milk helps tame the spiciness and the addition of lime juice, kaffir lime leaves, fish sauce and palm sugar perfectly balances the soup.
(Vegan/Vegetarian options available!)
5. Khao Pad (Thai-Style Fried Rice)
Fried rice; probably one of the most straight-forward stir-fry dishes in Asian cooking. If you have left over rice and ingredients in the fridge, it only takes minutes!
There is no strict rule of compulsory ingredients on a plate of fried rice. It is really up to your own preference. Although, the typical ingredients in a Thai Fried Rice would be steamed rice (preferably left overnight), egg, shallots, cilantro and any protein or vegetable you might wanna add in. This humble dish is usually accompanied with a quartet of condiments (chopped chilies in fish sauce, roasted chili flakes, sugar or chopped green chilies in vinegar) and served with slices of cucumber, a wedge of lime and some raw, crunchy scallions.
(Vegan/Vegetarian options available!)
6. Pad Kra Pow Gai (Thai-Style Fried Basil and Chicken)
Pad Kra Pow is another one of the many one-plate dishes available all across Thailand. It can be eaten at any meal — breakfast, lunch or dinner.
Pad Kra Pow is typically stir-fried in a screaming hot wok with a handful of holy basil leaves, chopped birds-eye chillies, chicken (pork or beef), long green beans, some sugar and soy sauce. The dish is often topped off with a crispy, fried egg.
Most Thai people love this dish to be tongue-numbingly spicy so if you can’t take the spice, be sure to let the vendor know ahead of time! #justsaying
7. Green Curry Chicken (Gaeng Keow Wan Gai)
Bite-size pieces of chicken. Little green apple eggplants. Strips of tender, crunchy bamboo shoots. Fresh sprigs of coriander. A nice generous bunch of fragrant, sweet basil. Creamy coconut milk. Fish Sauce. Palm Sugar.
These ingredients and seasonings form the base of this glorious curry dish. The bright, green color in the curry comes from a paste that is made from the cilantro root or cilantro stems and fresh green chilies. The curry is typically served with a bowl of fragrant Thai rice.
(Vegan/Vegetarian options available!)
8. Chicken with Cashew Nuts (Gai Med Ma Muang )
Another deliciously tasty dish is the Stir-fried Chicken with Cashew Nuts dish. It’s like a party on a plate with its contrasting textures of ingredients and seasonings that compliment the chicken. Like the sweet soy sauce, onions, chilies, carrots, mushrooms, roasted cashews and maybe sometimes a dash honey.
The spice-level? Absolutely tame. But absolutely delicious.
9. Gaeng Daeng (Thai Red Curry)
The red curry is made similar to the green curry. Made with adding protein of your choice (chicken, pork, duck, fish), creamy, coconut milk and some finely sliced kaffir lime leaves.
The red curry paste is made with shallots, garlic, (dried) red chili peppers, salt, galangal, shrimp paste, cumin seeds, lemongrass, peppercorns, coriander root, kaffir lime peel and coriander seeds.
This highly aromatic curry is bound to win the heart of any food lover.
(Vegan/Vegetarian options available!)
10. Pad See Ew (Stir-fried noodles w/ Soy Sauce)
Contrary to the name of the dish, this is definitely not ew! But, yummy!
This is another delicious one-plate noodle meal that you can have if you are rushing for time. It’s quick to prepare and mouth-watering good!
The difference between Pad Thai and Pad See Ew is that the former is nuttier and sweeter where as Pad See Ew is slightly saltier, with a smokey, chargrilled-flavour from the hot wok.
(Vegan/Vegetarian options available!)
