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5/26/2018 Thai Dishes - Wikipedia
1/50
Family breakfast in the Isan region
From Wikipedia, the free encyclopedia
This list is incomplete; you can help by expanding it (//en.wikipedia.org
/w/index.php?title=List_of_Thai_dishes&action=edit).
This is a list of selected dishes found in Thai cuisine.
See also: List of Thai ingredients
1 Individual dishes1.1 Rice dishes
1.2 Noodle dishes
1.3 Miscellaneous2 Shared dishes
2.1 Curries
2.2 Soups2.3 Salads
2.4 Fried and stir-fried dishes
2.5 Deep-fried dishes2.6 Grilled dishes
2.7 Steamed or blanched dishes
2.8 Stewed dishes
2.9 Dipping sauces and pastes2.10 Miscellaneous
3 Savoury snacks and starters4 Sweet snacks and desserts
5 Drinks
6 See also7 References
8 External links
Note: The Thai script column is linked to how it is pronounced when available.
Rice dishes
List of Thai dishes - Wikipedia, the free encyclopedia http://en.wikipedia.org/wiki/List_of_Thai_dishes
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Thai
name Thai script
English
name Image Region Description
Chok(http://www.forvo.com
/word//#th)
Rice
congee
Of Chinese origin, it is arice congee with minced
chicken or pork. Mixing an
egg in with the congee is
optional.
Khao kan
chin North
A dish of the Tai Yai (Shanpeople) of Burma and
northern Thailand, it is rice
that is mixed with porkblood and steamed inside a
banana leaf. Khao kan chin
is served with cucumber,onions and fried, dried
chillies.[1]
Khao kha
mu
(http://www.forvo.com
/word/ /#th)
Steamed rice is served with
sliced pig's trotters whichhas been simmered in soy
sauce and five spice
powder. It is always servedwith a sweet spicy dipping
sauce, fresh bird's eyechillies and cloves of garlic
on the side. Boiled egg and
a clear broth on the side areoptional.
Khao
khai
chiao
(http://www.forvo.com
/word/ /#th)
Omelet on
rice
A quick snack or breakfast,
it is an omelet with whiterice, often eaten with chilli
sauce and cucumber. The
variant shown in the imageis khao khai chiao
songkhrueang(Thai: ) wherethe omelet is topped with aminced pork and vegetable
stir-fry.
Khaokhluk
kapi
(http://www.forvo.com
/word/ /#th)
Fried rice
withshrimp
paste
Rice is fried with shrimp
paste and served withsweet pork, sour mango,
fried shrimp, chillies and
shallots.
List of Thai dishes - Wikipedia, the free encyclopedia http://en.wikipedia.org/wiki/List_of_Thai_dishes
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Thai
name Thai script
English
name Image Region Description
Khaomok kai
(http://www.forvo.com
/word/ /#th)
Thai
chicken
biryani
The Thai version of a"chicken biryani". The
name literally means "rice
covered chicken". This
Thai-Muslim dish is madeby cooking rice together
with the chicken curry.
Khao
man kai
(http://www.forvo.com
/word/ /#th)
Chicken
rice
Rice steamed with garlicserved with sliced chicken,
chicken broth and a spicy
dipping sauce.
Khao mu
krop
Rice and crispy pork that is
often, as here in this image,served with boiled egg anda bowl of broth. The sauce
that always comes with
khao mu kropis hereserved separately in the
bowl at the top of the
image.
Khao mukrop mu
daeng
(http://www.forvo.com
/word/ /#th)
Slices of mu krop(crispypork) and mu daeng(red
roast pork) served on rice,
and often covered with asticky soya and/or
oyster-sauce based sauce.
Very often, a clear soup,boiled egg, cucumber, and
spring onion is served on
the side. Sliced chillies inChinese black vinegar and
dark soy sauce are
provided as a condimentfor this dish.
Khao na
pet
(http://www.forvo.com
/word/ /#th)
Red roast
duck on
rice
Boiled rice with roast duckand duck broth on the side.
It is served with sliced
chillies in soy sauce as acondiment.
List of Thai dishes - Wikipedia, the free encyclopedia http://en.wikipedia.org/wiki/List_of_Thai_dishes
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Thai
name Thai script
English
name Image Region Description
Khaoniao
(http://www.forvo.com
/word/ /#th)
Glutinousorsticky
rice
Khao niao is traditionally
eaten using only the righthand. It is the staple food
of Northern andNortheastern Thais.
Khao
nuea op
Rice with slices of baked
beef, served with a spicy
chilli dip.
Khaophat
(http://www.forvo.com
/word/ /#th)
Thai friedrice
Fried rice in Thailand can
be made with differentingredients. Customarilyserved with fresh lime,
cucumber, spring onions
and nam pla phrik(chilliesin fish sauce).
Khao
phatamerikan
(http://www.forvo.com
/word/ /#th)
American
fried rice
American fried riceis ricefried with onion, tomato,
raisins and flavoured with
ketchup. It is oftengarnished with some
sausage, fried chicken and
egg.
Khaophat
kaeng
khiaowan
Rice fried with green curry.
Khaophat
kaphrao
mu
(http://www.forvo.com/word/ /#th)
Basil friedrice with
pork
Rice fried with a certain
variety of Thai basil calledbai kaphrao(Ocimum
tenuiflorum), sliced porkand chillies.
Khao
phat nam
phriknarok
(http://www.forvo.com
/word/ /#th)
The name literally means
"rice fried with chilli paste
from hell". The rice is friedwith nam phrik narok, a
very spicy chilli paste
made with fried catfish,grilled onion and garlic,
grilled (dried) chillies,
sugar, fish sauce and
List of Thai dishes - Wikipedia, the free encyclopedia http://en.wikipedia.org/wiki/List_of_Thai_dishes
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Thai
name Thai script
English
name Image Region Description
shrimp paste. Here it isserved with mu yang
(grilled pork) and nam
chim chaeo, a spicy
dipping sauce.
Khao tom (http://www.forvo.com
/word/ /#th)
Thai rice
soup
Boiled rice in a light broth,
usually with minced pork,
chicken or fish. It is ofteneaten for breakfast.
Khao tom
kui
(http://www.forvo.com
/word/ /#th)
Plain rice
congee
Plain rice is cooked to a
porridge and eaten as the
staple together with avariety of side dishes.
Noodle dishes
List of Thai dishes - Wikipedia, the free encyclopedia http://en.wikipedia.org/wiki/List_of_Thai_dishes
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Thai
name Thai script
English
name Image Region Description
Bami
haeng pet
(http://www.forvo.com
/word/ /#th)
Egg
noodles
served
"dry" withduck
Egg noodles served "dry"with slices of braised duck,
and often, as shown on the
image, together with "blood
tofu". The broth is servedon the side. It is originally a
Chinese dish.
Bami mudaeng
(http://www.forvo.com
/word/
/#th)
Egg noodle
soup withred roast
pork
Originally a Chinese dish, it
is now common in
Thailand. Often served withchillies in vinegar, and
dried chilli flakes. The
version shown in the photo
also contains kiao kung
(Thai: ; prawnwontons).
Khanom
chinkaeng
khiao
wan kai
This noodle dish consists of
green chicken curry servedover khanom chin, fresh
Thai rice noodles. It isusually accompanied by a
selection of raw vegetables
and herbs on the side. Thechicken meat used in this
particular version is chicken
feet.
Khanom
chin nam
ngiao
(http://www.forvo.com
/word//#th)
North
A speciality of NorthernThailand, it is Thai
fermented rice noodles
served with pork or chickenblood tofu in a sauce made
with pork broth and tomato,
crushed fried dry chillies,pork blood, dry fermented
soy bean, and dried red
kapok flowers.
Khanomchin
namya
(http://www.forvo.com
/word//#th)Central
Thai rice noodles servedwith a fish based sauce
called nam ya.
Khanom
chin saonam
(http://www.forvo.com
/word//#th)
Central
Cold rice noodles served asa salad with thick coconut
milk, finely chopped
pineapple, sliced raw garlicand Thai chillies, pounded
List of Thai dishes - Wikipedia, the free encyclopedia http://en.wikipedia.org/wiki/List_of_Thai_dishes
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Thai
name Thai script
English
name Image Region Description
dried prawns, shreddedginger, lime juice, fish
sauce and sugar.
Khao soi (http://www.forvo.com
/word/ /#th)
Northern
Thai curry
noodles
North
Boiled as well as crispy
fried egg noodles (bami)are served in a curry soup.
The version with chicken is
called khao soi kai, withbeef it is called khao soi
nuea.
Khao soiMae Sai
North
Khao soi Mae Saiis the
name in Chiang Mai of acertain type of khao soithat
is more common in Chiang
Rai province, in the areaalong the border with
Burma and Laos (Mae Saiis a border town in Chiang
Rai province). It is a spicy
soup-like dish, similar tothe broth used in khanomchin nam ngiao, containing
soft, wide rice noodles,pork ribs, congealed pork
blood and minced pork.
Tomatoes and fermentedsoy bean give it its specific
taste. Sliced raw cabbage
and bean sprouts are servedon the side.
Khao soinam na
North
Somewhat similar to khao
soi Mae Sai, this variant
from the eastern part of
Chiang Rai Province ismade with wide rice
noodles in a clear pork
broth. A spoonful of nam
phrik ong(a sauce made
from minced pork, tomato,
fermented soy bean orshrimp paste, and dried
chillies) is heaped on top of
the noodles (nam na
literally means "with sauceon top").
List of Thai dishes - Wikipedia, the free encyclopedia http://en.wikipedia.org/wiki/List_of_Thai_dishes
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Thai
name Thai script
English
name Image Region Description
Kuaichap
(http://www.forvo.com/word//#th)
Originally a TeochewChinese dish (Chinese:
), it is a soup of pork
broth with rolled up rice
noodle sheets (resulting inrolls about the size of
Italian penne), porkintestines, "blood tofu", and
boiled egg.
Kuai-tiaonam
(http://www.forvo.com
/word//#th)
Wide ricenoodle
soup
A soup of wide rice
noodles, often with mincedpork, pork balls or fish
balls.
Kuai-tiaonuea
pueay
A beef noodle soup withslices of very tender beef
(nuea pueay).
Kuai-tiao
phat khi
mao
(http://www.forvo.com
/word//#th)
Drunken
noodles
Spicy fried wide rice
noodles.
Kuai-tiaorat na
(http://www.forvo.com
/word/ /#th)
Wide ricenoodles in
gravy
Central
Fried wide rice noodleswith beef, pork, chicken orseafood in a thickened
gravy.
Kuai-tiaoruea
(http://www.forvo.com
/word//#th)
Boatnoodles
Central
Rice noodles with beef or
pork (and sometimes offal)
in a brown broth whichcontains cinnamon, star
anise and sometimes blood.
It is spicy and sour.
Mi krop
(http://www.forvo.com
/word//#th)
Thai crispy
friednoodles
Deep fried rice vermicelli
with a sweet and soursauce.
Phat si-io(http://www.forvo.com
/word/ /#th)
Noodlesfried in soy
sauce
Usually wide rice noodlesfried with chicken or pork,
and soy sauce.
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Thai
name Thai script
English
name Image Region Description
Phat thai
(http://www.forvo.com/word//#th)
Noodles
pad Thai
Stir fried medium size ricenoodles (sen lek) with fish
sauce, sugar, lime juice or
tamarind pulp, ground
peanuts, egg, bean sprouts,and Chinese chives
(kuichai), combined withpork, chicken, seafood, or
tofu.
Phat wun
sen
(http://www.forvo.com
/word/ /#th)
Stir-friedglass
noodles
Glass noodles are stir-fried
with egg and vegetables,and a variety of ingredients
such as meat, seafood, orwith vegetarian alternatives.
Sapakettiphat khi
mao
(http://www.forvo.com
/word//#th)
A Thai fusion dish where
the name literally meansspaghetti fried "shit-drunk"
(khi mao= extremely
drunk). An explanation isthat any dish fried this way
is easy to make, spicy, and
uses whatever ingredientsare available at that time;
great after a night outdrinking when still hungry.
Tom yam
boran
(http://www.forvo.com
/word/ /#th)Central
Tom yam boranis noodles
served in a thick spicy sour
sauce or broth, with crusheddried chillies, chopped
peanuts and blanched
vegetables such as beansprouts. This version is
bami mu tom yam boran:
with egg noodles and pork.
Yen tafo(http://www.forvo.com
/word//#th)
The Thai version of the
Chinese noodle dish YongTau Foois slightly sweet,
sour, salty and spicy.
Miscellaneous
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Thai
name
Thai
script
English
name Image Region Description
Chim
chum
A Thai style hot pot served in anearthenware pot where the ingredients
(meats, vegetables, mushrooms, noodles)
are cooked in a clear herb broth of
lemongrass, galangal and kaffir limeleaves. Additionally, the broth can contain
other herbs such as bai kaphrao(Thai holybasil), spices such as chillies, or in
addition be partially meat based, using, forinstance, pork ribs as one of the base
ingredients. It is served with one or more
nam chim(dipping sauces).
Mu
kratha
Mu kratharesembles a combination of a
Korean barbecue and a Chinese hot pot.
Meat (most often pork) is grilled in thecentre while the vegetables and other
ingredients, such as fish balls, cook in the
soup. It is served with a variety of namchim(Thai dipping sauces).
Nam
phrik kapikap pla
thu thot[2]
Friedpla thuserved with nam phrik kapi,
a pungent dip made mainly from shrimppaste and chillies, and raw, steamed and/or
fried vegetables (often pieces of cha-om
omelet). It is eaten with khanom chin(Thai rice noodles) or steamed rice.
Although the name of this dish is often
shortened to nam phrik pla thu, thisactually refers to a certain type of chilli
paste in whichpla thuis used as an
ingredient.
Suki Thai sukiA Thai variant of the Chinese hot pot, it is
mainly eaten as a meal on its own.
Curries
See also: Thai curry
List of Thai dishes - Wikipedia, the free encyclopedia http://en.wikipedia.org/wiki/List_of_Thai_dishes
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Thai
name Thai script
English
name Image Region Description
Chin hum North
It is a slowly stewed meat
curry from northernThailand. This particular
version is made with
beef.[3]
Chuchi plakaphong
(http://www.forvo.com
/word//#th)
CentralA dry red curry with friedSnapper.
Kaeng
cha-om North
A northern Thai curry with
cha-om (the young leavesof theAcacia pennata) and
dried fish.[4]This
particular version alsocontained a mix of
different types of
mushroom.
Kaeng fak
sai kai North
A northern Thai curry
made with winter melonand chicken. It is also
known under the name
kaeng fak khio.[5]
Kaeng dok
salae North
A northern Thai curry thatis made from the unopened
flower buds of the shrub
Broussonetia kurzii(J. D.Hooker) Corner. These
flower buds are only
available in northernThailand from
mid-February until late
March.
Kaeng
hangle
(http://www.forvo.com
/word//#th)North
A Burmese influenced
curry of stewed meat(usually pork), peanuts,
dried chillies and tamarind
juice but without coconutmilk. Thin strips of fresh
ginger are added in before
serving.
List of Thai dishes - Wikipedia, the free encyclopedia http://en.wikipedia.org/wiki/List_of_Thai_dishes
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Thai
name Thai script
English
name Image Region Description
Kaeng het NorthA northern Thai curry
made with pork and avariety of mushrooms.
Kaeng ho(http://www.forvo.com
/word//#th)North
A Northern Thai dish
where one or more types ofcurry are refried with glass
noodles and other
ingredients such as kaffirlime leaves, lemongrass
and bamboo shoots. At
least one of the curries
used in this recipe shouldbe the Northern Thai pork
curry called kaeng hangle.
Kaeng
kari
(http://www.forvo.com
/word//#th)
Yellow
curry
It is a Thai-Muslim dish
which is mostly known inthe West as "Thai yellow
curry". It is of Indian
origin and is often madewith chicken and potatoes.
It can also be made with
other meats or seafood.
Kaengkhae
(http://www.forvo.com
/word//#th)North
A spicy curry of herbs,vegetables, cha-omleaves
(a kind of acacia tree), and
meat (chicken, waterbuffalo, pork or frog). It
does not contain any
coconut milk.
Kaeng
khanun North
A northern Thai curry
made with boiled wholejackfruit, pork, tomatoes
and chopped chakhan
(Piper interruptum;
"pepper vine").[6]
Kaeng
khiao wan
(http://www.forvo.com
/word/
/#th)
Green
curryCentral
A coconut curry made with
fresh green chillies and
flavoured with Thai basil,usually with chicken
(kaeng khiao wan kai) or
fish balls (kaeng khiao wanluk chin pla).
List of Thai dishes - Wikipedia, the free encyclopedia http://en.wikipedia.org/wiki/List_of_Thai_dishes
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Thai
name Thai script
English
name Image Region Description
Kaengkhilek
(http://www.forvo.com
/word//#th)
This creamy curry has as
its main ingredient the
leaves and flower buds ofthe Senna siameatree
(khilekin Thai).
Kaeng
khua
(http://www.forvo.com
/word//#th)Central
A type of Thai curry which
uses a larger amount ofturmeric in the paste than
is usually the norm. A
popular preparation is withprawns and pineapple. This
particular version is called
kaeng khua het fang(Thai:
): withstraw mushrooms.
Kaeng
khua mubai
chamuang
(http://www.forvo.com
/word//#th)
Central
A thick central Thai curry
with pork and bai
chamuang, the leaves of
the Garcinia cowa, a tree
related to the mangosteen.
Kaeng
kradang
(http://www.forvo.com/word//#th) North
A pork curry aspic (jelly)
from northern Thailandwhich is eaten cold.
Kaeng
lueang
(http://www.forvo.com
/word//#th)South
A sour spicy curry thatdoes not contain coconut
milk and is yellow in
colour due to the use ofturmeric, often with fish
and vegetables, such as
bamboo shoots as in theversion in the photo. In
southern Thailand it is
called kaeng sombut dueto it being different than
the central Thai kaeng som,
it is called kaeng lueang("yellow curry")
elsewhere. It should not beconfused with what is
known as "yellow curry"outside of Thailand.
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Thai
name Thai script
English
name Image Region Description
Kaengmatsaman
(http://www.forvo.com
/word//#th)
Massamancurry
South
A thick, Indian style currycontaining coconut milk,
usually of stewed beef or,
as in the image, chicken.
This curry contains roasteddried spices that are rarely
found in other Thai curries.
Kaeng om
(http://www.forvo.com
/word//#th)North
A spicy Lanna "curry" withmeat and several kinds of
vegetables, and without
any coconut milk. Theversion shown in the photo
is with chicken.
Kaeng pa (http://www.forvo.com
/word/ /#th)
Jungle
curryNorth
Traditionally made with
wild boar, most often pork
or chicken is usednowadays. This curry, as
most curries from northern
Thailand, does not containcoconut milk.
Kaeng
phak bung
sai pla
North
A northern Thai curry
made with "morning glory"
and fish. This particularversion uses catfish.
Kaeng
phak kat
chokraduk mu
North
A somewhat spicy
soup/curry (kaeng) madewith cabbage (phak katcho, a variety ofBrassica
rapa chinensis) and porkribs (kraduk mu). As is
usual with Northern Thai
"curries", it does notcontain any coconut milk.
Kaengphak lueat
North
A northern Thai curry
made with the leaves of theFicus virens. This version
is with pork.
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Thai
name Thai script
English
name Image Region Description
Kaeng
phaksiangda
North
A northern Thai currymade with the leaves of the
vine Gymnema inodorum
and dried fish. In this
particular version,snakehead fish is used.[7]
Kaengphak wan
pa North
A Northern Thai currymade with the leaves of the
woody plantMelientha
suavisPierre, glass noodles
and dried fish.[8]
Kaengphanaeng
(http://www.forvo.com/word//#th)
Phanaengcurry
Central
A so-called dry, Indianinfluenced coconut curry
with beef (phanaeng nuea,Thai: ), chicken,
pork or seafood such as
soft shell crab.
Kaengphet Red curry Central
A spicy red curry made
with dried chillies,
containing coconut milk. Itcan be made with different
meats, seafood or tofu, in
combination with (severaltypes of) eggplant(s) and
sometimes other
vegetables. Fresh greenpeppercorns and Thai basil
are often added to enhance
the flavour.
Kaeng
phet petyang
(http://www.forvo.com/word//#th)
Red curry
with roastduck
Central
Red curry with roast duck
is the quintessential mix of
the Thai (red curry) and
Chinese (red roast duck)cuisines. This dish often
also contains grapes and/orpineapple.
Kaeng pli(http://www.forvo.com
/word//#th)North
A northern Thai currymade with chopped banana
flower and pork.
List of Thai dishes - Wikipedia, the free encyclopedia http://en.wikipedia.org/wiki/List_of_Thai_dishes
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Thai
name Thai script
English
name Image Region Description
Kaengsom
(http://www.forvo.com
/word//#th)Central
A hot and sour Thaicurry/soup made with
tamarind paste and fish
(oftenpla chon
["Snakehead fish"]).Kaeng
som cha-om thot(Thai:
) is aversion of the dish which
features deep-fried cha-om(Acacia leaves) as one of
its ingredients.
Kaeng taipla
(http://www.forvo.com/word//#th)
South
A thick, spicy vegetable
curry made with turmeric,
a sauce made from fish
innards (tai pla), andshrimp paste, containing
roasted fish, bambooshoots and eggplant.
Kaeng tun
A northern Thai curry
made with the stalks of the
Colocasia giganteaand(cat)fish. Colocasia
giganteais called tun
(Thai: ) in the northernThai language and khun(Thai: ) in standardThai.
Kaeng yot
maphrao
on sai kai
North
A northern Thai curry
made with "coconut heart"
and chicken.[9]The taste of"coconut heart" is similar
to bamboo shoots but much
sweeter.
Kaeng
yuak North
A northern Thai curry
made with the tender coreof the trunk of the banana
plant.[10]
Khua
kling
(http://www.forvo.com/word//#th) South
A very spicy, dry friedcurry made with chopped
meat (usually beef,
chicken, pork or lamb)served with a large amount
of shredded fresh kaffir
lime leaves.
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Thai
name Thai script
English
name Image Region Description
Khua
kraduk mu
(http://www.forvo.com
/word//#th)South
A very spicy and, for Thaistandards, "dry" curry with
pork ribs. It is a Southern
Thai speciality.
Soups
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Thai
name Thai script
English
name Image Region Description
Kai tun
ya chin
(http://www.forvo.com/word//#th)
The name literally translatesto "chicken stewed with
Chinese medicine". It
contains medicinal herbs,
one of them the dried fruit ofthe wolfberry, a.k.a. goji
berries (Thai: ; kaoki).The dish is of Chinese
origin.
Tomchuet
(http://www.forvo.com
/word/ /#th)
(http://www.forvo.com/word//#th)
Clearvegetable
soup
A light vegetable, chicken or
pork broth with vegetablesand celery, to which minced
pork, soft tofu, seaweed,
glass noodles and mushroom
can be added. This soup canalso be called Kaeng chuet
(Thai: ).
Tom kha
kai
(http://www.forvo.com
/word/ /#th)
Coconutsoup with
chicken
Central
A mild to spicy soup with
coconut milk, galangal (kha)and chicken. Mushrooms
can be added to the chickenor substitute it.
Tomkhlong
(http://www.forvo.com
/word/ /#th)
It is a spicy and sour soup
somewhat similar to Tomyam. The sourness however
does not derive from lime
juice but through the use oftamarind juice. The version
in the image contains fried
smoked fish, tomato andmushrooms.
Tom
mara
Bittermelon
soup
A clear soup made with
bitter melon (also known asbitter gourd;Momordicacharantia) of Chinese
origin. It is often stuffedwith minced pork or with
minced pork mixed with
glass noodles as on thisimage. The full name of the
latter version would then be
tom mara yat sai mu sap
wunsen.
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Thai
name Thai script
English
name Image Region Description
Tomphak kat
dong mu
A soup of boiled pickledChinese cabbage and pork
ribs. This dish is Chinese in
origin.
Tomsaep
Hot andsour Isan
soup
Northeast
A spicy soup made withstewed meat (usually pork,
chicken or beef), roasted
fresh herbs and spices,ground roasted rice, and
generous amounts of lime
juice and fresh herbs justbefore serving.
Tom
somkraduk
mu
Tom somtranslates to "soursoup". This particular
version is a basic one with
only pork ribs (kraduk mu)and it derives its sourness
from lime juice. Other types
of tom somcan also usetamarind for acidity, or a
combination of both lime
and tamarind, and can bemade from a multitude of
ingredients: meats as well asseafood, and vegetables.
Tomyam
Tom yumsoup
Central
A hot and sour broth made
from lemon grass, galangal,
kaffir lime leaves, driedchillies and lime juice,
usually with prawns (Tom
yam kung) or chicken (Tomyam kai).
Tom
yueaphai
It is a clear broth with,amongst other ingredients,
yuea phai("bamboofungus"; Phallus indusiatus)
Salads
See also: Thai salads
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Thai
name
Thai
script
English
name Image Region Description
Koi pla Northeast
Minced or finely chopped raw fish inspicy salad dressing. It is a popular raw
fish dish in Isan and a common source of
infection with Opisthorchis viverrini
(Southeast Asian liver fluke).
Lap Isan
Larb Northeast
Northeastern style lapis a spicy and soursalad of minced raw or cooked meat
(mainly pork, chicken or duck), shallots
or onions, lime juice, fish sauce, chillies,ground roasted rice and mint.
Lap Lanna
North
Northern Thai lapis completely different
from lapfrom northeastern Thailand.
Northern Thai lapis made by mixing rawor cooked minced meat (mainly pork,
beef, chicken or fish) with an elaborate
mix of dry spices and herbs. Thenorthern Thai lapdoes not contain lime
juice or fish sauce. The version in theimage is lap khua, meaning that the meat
has been fried.
Lap nuea
dip
North
A northern Thai lap-style salad of sliced
raw beef (the version in the image also
shows slices of raw beef tripe) and
ground, dried spices.
Mu namtok
Northeast
A very spicy salad made with pork (mu)
and somewhat identical to lap, exceptthat the meat is cut into thin strips rather
than minced.
Naem
khluk
Naem sausage(fermented pork skin
mixed with sticky rice) is mixed with
more sticky rice and then deep-fried. Thesalad is made by crumbling the
deep-fried balls and mixing in slicedshallots, dried chillies, fish sauce andlime juice. It is served with raw
vegetables and herbs.
Nuea yang
nam tok
Northeast
With a similar "dressing" as larb, thisdish is made with sliced grilled beef.
"Nam tok"means "waterfall" in Thai and
it is thought that the meat juices should
run out from the meat like a waterfall.
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Thai
name
Thai
script
English
name Image Region Description
Phla kung
A spicy salad of prawns, slicedlemongrass, culantro and/or other herbs,
and shallots, with a dressing of lime
juice, sweet chilli paste (Nam phrik phao
- optional), fish sauce, pounded garlicand bird's eye chili. The version shown
in the image also contained minced pork.
Phla mu
A spicy salad of sliced grilled pork,
sliced lemongrass, mint, culantro
(optional) and shallots, with a dressing oflime juice, sweet chilli paste (Nam phrik
phao- optional), fish sauce, pounded
garlic and bird's eye chili.
Phla nuea
makhuea
on
A Thai salad made with medium rare
beef and Thai aubergines. The sliced,raw eggplants are mixed in with the
warm beef to soften them (makhuea on
means "soft aubergine"). This particularversion of the salad was served with a
nam tok-style dressing.
Sa nuea
sadung
North
A northern Thai speciality, made with
medium rare, thinly sliced beef. Other
ingredients for this dish are the elaboratephrik lap Lannaspices-and-chilli mix,
onions, some broth, and fresh herbs suchas bai kraphao(holy basil) orphak phai
(Vietnamese coriander) although this
particular version was made using baisaranae(spearmint). This particular
version also contained the partiallydigested contents of one of the stomachs
of the cow (chyme) for added flavour.
Som tam
khai khem
A variation of the standard papaya som
tamwith salted eggs.
Som tam
pla ra
Northeast
Regarded as the original som tam, this
version of green papaya salad containspla ra(a sauce of fermented fish), and
very often also brined rice paddy crabs,
and makok(the fruit of the Spondias
mombin) besides the usual ingredientsfor som tam. It does not however contain
peanuts. It is also known as som tam Laoor, for short, as just tam Laoafter the
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Thai
name
Thai
script
English
name Image Region Description
Lao people of Laos and of the Isanregion of Thailand.
Som tampu Green papaya salad with brined ricepaddy crabs.
Som tam
Thai
Thai
papaya
salad
Central
Som tam Thaiwith peanuts, dried shrimp
and palm sugar, is the central Thai
variant of green papaya salad.
Tamkhanun
North
A spicy Northern Thai salad made with
boiled green whole jackfruit which has
been mashed with a mortar and pestle,and minced pork. It is normally eaten
with sticky rice and (as seen on theimage) with khaep mu(pork cracklings).
Tammamuang
A som tamstyle salad with tangy unripe
mango "au Julienne" as its main
ingredient. The version in the imagecontainspla haeng thot, deep-fried
sun-dried anchovies.
Tam
maphraoon sen mi
krop
A som tamstyle salad made with the
meat of a young coconut and served withcrispy deep-fried thin Chinese rice
noodles.
Tam mu
yo
A spicy Thai salad made with mu yo, aThai pork sausage which is often also
described in Thailand as "Vietnamese
sausage". The dressing is somewhat
similar to that of som tam.
Tam
phonlamai ruam
The fruits used in this particular salad
show the fusion aspect of Thai cuisine,as it incorporates "modern" (for Thais)
fruit such as apples and grapes besides
traditional fruit such as pineapple andguava. The dressing is made with
pounded garlic, sugar, chillies, driedshrimp, lime juice and fish sauce, and is
similar to that of som tam.
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Thai
name
Thai
script
English
name Image Region Description
Tam
som-o
nam pu
North
It is a spicy pomelo salad which usescrab extract as a flavouring. This black
sauce is achieved by poundingpu na
("ricefield crabs", Somanniathelphusa) to
a pulp, straining the juices which arethen boiled and reduced until the sauce
becomes as thick as molasses.
Yam Thai salad
A general name for many types of sourThai salads. The main ingredient can be
vegetable, fruit, meat, seafood and even
noodles, which can be raw, cooked,grilled, fried or deep-fried. The basic
recipe for the dressing consists of slicedshallots or onion, fish sauce, lime juice,
sugar, bird's eye chillies, tomato andChinese celery (khuen chai).
Yam hu
mu
Made with thinly sliced, boiled pig'sears, the version in the image also
contained fresh mint, lime juice, shallots,
lemon grass, fish sauce and sugar.
Yamhuapli thot
A spicy Thai "yam"-style salad withdeep-fried slices of banana blossom as its
main ingredient.
Yam hoikhraeng
A spicy Thai salad made with bloodcockles.
Yam khaidao
A spicy Thai salad made with fried egg(khai dao).
Yam
khaminkhao kung
A spicy Thai salad made with finely
sliced (au Julienne) "white curcuma"(probably Curcuma zedoaria), shredded
coconut, cooked prawns, sliced shallots,dried chillies, fresh green bird's eye
chillies, roasted cashew nuts, and crispy
fried onion rings.
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Thai
name
Thai
script
English
name Image Region Description
Yam kunchiang
A Thai salad made with a sweet driedpork sausage called kun chiang. This
sausage is of Chinese origin. This dish is
often eaten with plain rice congee (khao
tom kui; Thai: ).
Yam mukrop
A Thai salad made with crispy belly pork(mu krop).
Yam muyo
A spicyyam-style Thai salad with mu yo(Vietnamese sausage).
Yam muyo thot
khai dao
A spicy Thai salad made with crispyfried mu yo(Vietnamese sausage) and
khai dao(fried egg).
Yam naem
sot
A Thai salad containing sausage made
from fermented raw pork and sticky rice
(naemsausage).
Yam no
mai
North
A Northern Thai salad made with strips
of boiled bamboo shoots, shallots, herbs,
fish sauce, lime juice, and chillies.
Yam no
mai sai
nam pu
North
A northern Thai salad made with boiled
bamboo shoots and a thick paste made
from the rice paddy crabs.
Yam nueayang
Thai grilledbeef salad
A spicy salad of grilled beef, shallots andThai celery or spearmint.
Yam pla
duk fu
"Exploded"
catfish
salad
Crispy fried shreddedpla duk(catfish)
served with a spicy and tangy green
mango salad.
Yam pla
khem
A Thai salad (yam) made with fried
sun-dried salted fish (pla khem).
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Thai
name
Thai
script
English
name Image Region Description
Yam plathu
Made with short mackerel (pla thu).
Yam sanat North
A northern Thai "salad" of roughly
chopped, blanched vegetables that arethen refried with a chilli paste. It is
served here together with northern Thai
pork cracklings and deep-fried, sun-dried
chillies.[11]
Yam
som-o
A salad made with pomelo. The otheringredients are: sliced red bird's eye
chillies, deep-fried sun-dried anchovies,
roasted peanuts, fish sauce and tamarindjuice.
Yam
takhraikung sot
A spicy "yam-style" salad with finelysliced raw lemongrass and prawns.
Yam thale
A spicy salad with mixed seafood
(cuttlefish, shelled prawns, mussels),
shallots, lime juice, fish sauce and Thaicelery.
Yam thuaphu
A Thai salad with winged beans, salted
eggs, toasted coconut, shallots, fishsauce, lime juice and chillies. Theversion in this image also contains squid.
Yam wun
sen
Thai glassnoodle
salad
A spicy salad with glass noodles
(cellophane noodles), minced chicken orpork and often either mixed seafood,
squid or prawns. Cloud ear fungus also
often features in this dish.
Fried and stir-fried dishes
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Thai
name Thai script
English
name Image Region Description
Kai phat
khing
Ginger fried
chickenCentral
A simple dish offried slices of
chicken with sliced
ginger, soy sauce,
fish sauce andchillies.
Kai phat
met
mamuanghimmaphan
Chicken with
cashewnutsCentral
The Thai Chinese
version of the
Sichuan style friedchicken with
cashew nuts
known as KungPao chicken,
stir-fried with
whole driedchillies.
Khai yat sai Stuffed
omelette
An omelette is
fried filled withvarious ingredients
of choice (minced
beef or pork,prawns, and
vegetables) and
then folded over.
Khua chinsom sai
khai North
Northern Thaipickled pork
stir-fried with egg.
Khua ho North
Glass noodles arestir-fried with
left-overs from
other dishes.Unlike kaeng ho,
this dish will not
contain anyleft-over curry
dishes. It was
traditionally eatenat the end of a
ceremony or
festival. It is
served here withpork rinds.
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Thai
name Thai script
English
name Image Region Description
Khua nomai sai mu
North
Stir-fried bambooshoots with pork.
In this particular
version, the pork is
minced.[12]
Kaphrao
hoi lai
Undulated surf
clam stir-fried withholy basil
(Ocimum
tenuiflorum)
Kung thotkrathiam
phrik thai
Deep fried
prawns withgarlic and
pepper
Prawns fried withgarlic and fresh
peppercorns.
Mu phat
phrik khing
Sliced pork fried
with yardlong
beans and kaffirlime leaves in a
sweet chilli paste.Sometimes red
curry paste is usedinstead of thephrik
khingchilli paste.
Mu phat
sato
Sliced pork
stir-fried with sato
(the beans of theParkia speciosa,
also known as
"stink bean" or"bitter bean"),
onion, garlic, fishsauce, chillies andoyster sauce.
Mu phatsato phak
Tai South
A spicy, southernThai, version of
mu phat sato
where the pork and"stink beans" are
fried with a
copious amount ofchillies and chilli
paste.
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Thai
name Thai script
English
name Image Region Description
Mu wan
Sliced pork issimmered or fried
with sugar and soy
sauce until the
sauce is reducedand coats the meat.
No mai
farang phat
kung
Asparagus
stir-fried with
prawns
Green asparagus
stir-fried withprawns, garlic,
sliced chillies, fish
sauce and oystersauce.
Nuea phat
bai yira
Beef stir-friedwith African
basil
Besides beef andbasil, other
ingredients are
garlic, chillies,light soya sauce
and fish sauce.
African basilleaves have a
slight anise taste.
Phak bungfai daeng
Friedmorning-glory
Morning-glory(a.k.a. water
spinach) stir friedwith yellow beansauce, garlic and
chillies. It is a very
popular vegetabledish in Thailand.
Phak khananam man
hoi
Chinese kalestir-fried with
oyster sauce
Originally a
Chinese dish, ithas been adapted
to Thai taste by
adding fish sauceto the recipe, and
by omitting theginger. Here with
fried shiitake
mushroom.
Phat buap(http://www.forvo.com
/word//#th)
Stir-fried
Luffa
Stir-fried luffa(sponge gourd)
with pork/shrimp
and egg or justegg.
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Thai
name Thai script
English
name Image Region Description
Phat dokhom
Stir-fried onion
flowers with porkand pork liver.
Phat khana
mu krop
Fried kale
with crispypork
Central
Khana(gailan or
Chinese kale) isstir fried with
crispy pork (mu
krop), garlic,oyster sauce, soy
sauce, pepper and
(optionally) sliced
chillies.
Phatkhanaeng
mu
(http://www.forvo.com
/word//#th)
Stir-fried
khanaengwith
pork, garlic, oyster
sauce, fish sauceand white pepper.
Khanaengare the
sprouts of Chinesebroccoli and grow
from the root after
the main stem hasbeen harvested.
The taste is in
between Brusselssprouts and kale,
and very sweet.
Phat
kaphrao
Fried with
holy basil
Minced beef, pork,
chicken or wholeprawns stir fried
with Thai holy
basil, chillies,garlic and soya
sauce.
Phat naemsai khai
Naemsausage
(made from
fermented rawpork skin and
sticky rice) stir
fried with egg.
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Thai
name Thai script
English
name Image Region Description
Phat no maisai khai
Stir-fried bambooshoots and egg.
Phat phak
khom
Thai spinach(Amaranthusspinosus; Thainame: Phakkhom nam;Thai script:)is often
stir-fried withminced porkand egg.
Phat phak
ruam
Stir fried
mixedvegetables
Stir fried
combination ofvegetables
depending on
availability andpreference.
Usually fried withoyster sauce.
Phat phrik Fried with
chillies
Stir fried meat
(usually beef) or
seafood withchillies, garlic and
ginger.
Phat yot fakmaeo
Stir-friedmountain
melon greens
Yot sayongte,which is also
known in Thailandasyot fak meao(yotmeaning
"shoots"), are the
young vines andleaves of a certain
type of melon(chayote,
originally from
Central America)
which in Thailandgrows mainly in
the mountains upnorth. These
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Thai
name Thai script
English
name Image Region Description
greens have a verysweet taste and
combine extremely
well with oyster
sauce.
Phunim
phat phongkari
Deep-fried pieces
of soft-shell crab
which have beenstir-fried with egg
and curry powder.
Pla dukphat phet
Slices of catfish
(most oftenpre-fried) are
stir-fried in a sauce
made with redcurry paste. Pea
eggplant feature inthis dish for added
taste and texture.
File:Plakaphong
phat khuen
chai.jpg
Barramundi (oftencalled "sea bass" in
Thailand) stir-fried
with Chinese
celery, light soysauce, garlic,
ginger andfermented soy
beans.
Pla muekphat phrik
phao
Squid stir-friedwith sweet and
mild chilli paste
(nam phrik phao),onion, garlic,
spring onion and
sliced large redchillies. Paprika
can be used instead
of chillies if amilder version is
preferred.
Tap kaiphat phrik
sot
Chicken liver fried
with young
(mainly green)chillies, light soy
sauce, oyster
sauce, onion,
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Thai
name Thai script
English
name Image Region Description
spring onion, blackpepper, and garlic.
Here it is served
with rice and a
fried egg (khai
dao).
Thua ngok
pla khem
A stir-fried dish ofmung bean
sprouts, salted fish,
chillies and garlic.
Deep-fried dishes
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Thai
name Thai script
English
name Image Region Description
Kai ho
bai toei
Chickenwrapped in
pandan
leaves
Central
Pieces of marinated chicken are
wrapped in fragrant pandan leaves
and then deep fried.
Kai thottakhrai
Deep fried
chicken andlemongrass
Pieces of chicken are deep friedtogether with finely chopped orshredded lemongrass, and served
with a sweet chilli sauce.
Kai thot Deep-fried
chicken
The version of kai thotas shown in
the image is made in the SouthernThai manner, having been marinated
with khamin(turmeric) and served
with krueng thae(crispy friedchopped garlic and turmeric) as a
topping.
Khaep
mu
Pork
cracklings
Deep fried pork skin. Khaep mu
eaten with nam phrik num(grilled
green chilli dip) from Chiang Mai isrenowned in the whole of Thailand.
Mu krop Crispy pork
Cooked belly pork is first marinated
and then deep fried until crispy.
Often used sliced in vegetables stirfries.
Nang kaithot
Crispy, deep-fried chicken skin. It
can be eaten as a snack or togetherwith chilli pastes or salads.
No yat
sai thot
NorthA northern Thai speciality ofdeep-fried bamboo shoots with a
filling of minced pork.
Pik kai
sot sai
thot
Stuffed
chicken
wings
Deep fried, partially de-boned
chicken wings, stuffed usually with
minced pork.
Pla buang North
Cuts of Giant snakehead fish (pla
chado) are first salted and sun-dried
for three days, and then deep-fried.This dish is somewhat similar topla
chado daet diaofrom central
Thailand but there the fish is onlydried for only one day, making the
taste less intense.
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Thai
name Thai script
English
name Image Region Description
Pla krai
thotkrathiam
Deep-friedpla krai("Clown Knifefish") and garlic. It is served with a
spicy dipping sauce on the side
made from coriander root, lime
juice, fresh bird's eye chillies,garlic, sugar and fish sauce.
Pla ninthot
samun
phrai
Deep-friedpla nin("Nile Tilipia")
served with deep-fried herbs such aslemongrass, kaffir lime leaves,
garlic, and fingerroot (Boesenbergia
rotunda). A chilli-lime dip is servedon the side as a condiment.
Pla sam
rot
Three
flavours fish Central
Deep fried fish with a sweet, tangy
and spicy tamarind sauce.
Pla thot Deep-fried
fish
A simple deep-fried fish, most often
served with a spicy dipping sauce.
The fish in this image ispla nin, aNile Tilapia.
Pla thotkhamin
South
Typical for southern Thai cuisine,
this deep-fried fish has first beenmarinated in a spice mixture which
includes a large amount of turmeric(khamin). In addition, this particularversion was topped with crispy
deep-fried chopped garlic andturmeric. It is often served with raw
vegetables on the side, and a spicy
dipping sauce.
Pla wongthot
Deep-friedpla wong(literallymeaning "circle fish): fish which
have first been cut open, arranged
into a circle and then sun-dried.Here it is served Southern Thai style
with a spoonful of a deep-fried mix
of minced garlic, galangal, andturmeric.
Pu cha Crab cakes
A mixture of cooked crab meat,pork, garlic and pepper, deep fried
inside the crab shells and usually
served with nam chim buoy(Thai:
, plum sauce). Instead ofbeing fried in the crab shell it is alsosometimes served as patties.
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Thai
name Thai script
English
name Image Region Description
Sai mu
thot Deep-fried pork intestines
Si khrongmu thot
Deep-fried pork ribs. The version inthe image however, had first been
boiled, then marinated, then
deep-fried with garlic, and thenagain stir-fried with a sweet and
tangy tamarind sauce just beforeserving.
Grilled dishes
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Thai
name
Thai
script
English
name Image Region Description
Aep mu North
A Northern Thai "souffl" of egg,
minced pork, herbs and curry pastethat is slowly grilled inside a banana
leaf wrapper over a charcoal fire.[13]
Chin sommok
North
Chin somis the northern Thai version
of the pickled pork sausage called
naem. In chin som mok(lit. "covered
chin som") the pickled pork is grilled
inside a banana leaf before serving.
Kai yang Grilled
chickenNortheast
Grilled marinated chicken, usually
eaten together with Som tam(papaya
salad).
Kho muyang kratha
ron
Kho mu yang kratha ronliterallytranslates to "pork neck grilled on a
hot skillet".
Kungyang/kung
phao
/
Grilled
prawns
Grilled prawns are normally served
with a nam chim, a spicy dippingsauce, made with mashed raw garlic
and green bird's eye chillies, sugar, fish
sauce and lime juice.
Mu manao Pork with
lime juice
Sliced grilled pork with a dressing
(nam chim) of mashed garlic, greenbird's eye chillies, sugar, fish sauce and
lime juice. Here it is served with
additional sliced bird's eye chillies andraw garlic on a bed of ice-water chilled
sliced rawphak khana(Chinese
broccoli)
Mu yang Isan grilled
porkNortheast
Originally from the Isan region ofThailand, the fatty parts of belly pork,
together with the skin, are preferred
over lean meat. It is served with namchim chaeo, a spicy dipping sauce
made with dried chillies and roasted,then pounded, sticky rice.
Nuea ping Marinated and barbecued beef.
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Thai
name
Thai
script
English
name Image Region Description
Pam khaimot
North[14]
Grilled banana leaf cups containing amixture of ant eggs, chicken eggs and
some salt. After grilling the dish is
sprinkled with chopped spring onion
and pepper. The ant eggs make thedish much more creamy. It can also be
eaten as a snack.
Sai krokIsan
Northeast
Grilled, fermented pork and sticky ricesausage, originally from the Isan
region of Thailand. It can be shaped
like a sausage as in the image, or as
round balls.[15]It is also often eaten as
a snack at festivals and fairs, andserved together with sliced ginger,
bird's eye chillies and raw cabbage.
Sai muping
Marinated and barbecued porkintestines
Sai ua "Chiang
mai
sausage"
North
A grilled sausage of ground pork
mixed with spices and herbs,[16]and
which is often served with choppedfresh ginger and chillies at a meal.
Suea rong
hai
Weeping
tiger beefNortheast
Suea rong hailiterally means
"weeping tiger". It is grilled marinated
beef which is eaten with vegetablesandNam chim chaeodipping sauce.
Steamed or blanched dishes
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Thai
name
Thai
script
English
name Image Region Description
Bai po Jute leavesEaten blanched as a dish with khao
tom kui(plain rice congee), the taste is
similar to that of spinach or samphire
Ho mok
pla
Fish curry
ptCentral
A Thai curry "pt" or "souffl" offish, spices, coconut milk and egg,
steamed in a banana leaf cup and
topped with thick coconut creambefore serving.
Ho mokmaphrao
on
A Thai curry "pt" or "souffl" of
mixed seafood and the soft meat of ayoung coconut, here served inside a
coconut.
Pla nuengmanao
Steamed fishwith lime
juice
Central
Steamed fish which is drenched in a
spicy garlic, chilli, chicken stock and
lime juice dressing.[17]
Stewed dishes
Thai
name
Thai
script
English
name Image Region Description
Khai
phalo
Egg stewed with meat in soy sauce, garlic,
ginger andphong phalo(Thai: ;five-spice powder). Meats used in khai
phalotend to be pork or chicken wings.Other ingredients, such as mushrooms and
fried tofu, can also be incorporated. The
dish is of Chinese origin.[18]Similar dishesare mu phaloand kha mu phalo(using only
pork, and ham hocks), kai phalo(chicken)
andpet phalo(duck).
Dipping sauces and pastes
See also: Nam phrik and Nam chim
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Thai
name
Thai
script
English
name Image Region Description
Nam
chim
chaeo
Northeast
It is a sticky, sweet and spicy dipping saucemade with dried chillies, fish sauce, palm
sugar, lime juice and coarsely ground
roasted sticky rice. Often served as a dip
with mu yang(grilled pork).
Nam
chim kai
Chicken
chilli sauce
A very common all-round chilli dippingsauce with the consistency of a thick syrup,
it is medium spicy and very sweet. Often
used as a dipping sauce for grilled chicken(kaimeans "chicken"), it can also be used
as a generic chilli sauce for other dishes. It
forms the base of a few other types of namchim, such as nam chim thot man pla
("dipping sauce for deep-fried fish cakes").
Nam
chim
paesa
NortheastA spicy dipping sauce eaten with steamed
fish wrapped in raw lettuce or cabbage.
Nam
chim sate
Peanut
sauce
A peanut sauce which is normally served
with satay.
Nam pla
phrik
Colloquially calledphrik nam pla, it is a
standard sauce served with every Thaibuffet style meal, fried rice or fried
noodles, and used as a kind of "salt". It is
made by mixing fish sauce with some limejuice, chopped bird's eye chillies and often
also sliced garlic.
Nam
phrik
kapi
A pungent chilli dip made with shrimp
paste, pounded dried shrimp, bird's eye
chillies, garlic, lime juice, fish sauce,(palm) sugar and, optionally, pea sized
aubergines; most often eaten as part of the
dish calledNam phrik pla thu.
Namphrik kha
North
A Northern Thai fried chilli pastecontaining galangal (kha). It is often eaten,
as seen here, with steamed het nang fa
(Thai script: ; lit. "fairymushroom"; Pleurotus pulmonarius).
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Thai
name
Thai
script
English
name Image Region Description
Nam
phriklong ruea
Central
The name means "chilli paste for in a boat"as it was often eaten while travelling the
rivers of Thailand by boat. A sweet,
savoury and spicy chilli dip, it is served
together with fresh vegetables, salted eggand sweet pork. This version also included
khamin khao("white curcuma") and theslightly sour and bitter bai makok(leaves
of the Spondias mombin)
Namphrik
num
North
A paste of pounded roasted large green
chillies, roasted shallots, roasted garlic,coriander leaves, lime juice and fish sauce;
eaten with steamed and raw vegetables,
khaep mu(crispy pork rind) and sticky rice.
Nam
phrik ong
North
Resembling a thick Bolognese sauce, it ismade with dried chillies, minced pork and
tomato; eaten with steamed and raw
vegetables, and sticky rice.
Namphrik
phao
Chilli jam
A sweet roasted chilli paste, often used asan ingredient in Tom yamor when frying
meat or seafood, and also popular as a
spicy "jam" on bread or toast.
Nam
phrik pla
chi
North
A chilli paste made with grilled fish,roasted chillies, roasted shallots androasted garlic, lemongrass and shrimp
paste. It's normally served with both
steamed and raw vegetables and/or other
leaves.[19]
Pu ong
orong pu
or
North
A northern Thai speciality that is eaten as a
pungent dipping sauce for sticky rice. It is
made by collecting the "fat" of rice field
crabs (Parathelphusidae) and grilling thisinside the crab shell.[20]
Sot
Siracha
Sriracha
sauce
It is a hot sauce made from sun-ripened
chilli peppers, vinegar, garlic, sugar and
salt. It is commonly known in Thailand assot Siracha(sotis the Thai pronunciation
of the English word "sauce"), but also as
nam chim Sirachaor nam phrik Siracha.The name is derived from the seaside town
of Si Racha.
Tam
makhuea North
Chopped and then pounded grilled long
green eggplant (makhuea yao; Thai: ), grilled green chillies, raw garlic and
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Thai
name
Thai
script
English
name Image Region Description
salt put in a banana leaf package mixedtogether with hard-boiled egg. It's a
speciality of Northern Thailand where it is
traditionally eaten with sticky rice.
Miscellaneous
Thai
name
Thai
script
English
name Image Region Description
Khai dao Fried egg
Literally translated khai daomeans "staregg", referring to the star-like shape of the
egg after it has been fried. Traditionally the
egg is fried in large amounts of hot
vegetable oil which produces a crispy outertexture. Khai dao mai sukis a fried egg
where the yolk is still runny, the way it ismost commonly eaten when served with, for
instance, khao phat("fried rice") or kaphrao
mu rat khao("pork fried with holy basilserved with rice"). Fried egg with a (very)
hard yolk, khai dao suk (mak), is neededwhen the fried egg is used for makingyamkhai dao: fried egg salad.
Mu
ruam
luakchim
This dish consist of several types of pork(intestines, liver, and other cuts) which have
been shortly blanched in boiling water or
stock and then served with fried garlic,spring onions and a spicy dipping sauce.
Pla sam
thap
Fish prepared in 3 different ways: on the left
of the image ispla sam rot(deep-friedserved with a tangy sweet chilli sauce), in
the middlepla nueng manao(steamed fish
with a raw garlic, lime and chilli sauce), andon the rightpla thot krathiam(deep-fried
fish with deep-fried garlic).
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Thai
name
Thai
script
English
name Image Region Description
Chingrit
thot
Deep-fried crickets, either Gryllus
bimaculatusor, as shown in the image,
Acheta domesticus. This dish is often
eaten as a snack to go with drinks.
Kai rom
khwan
Smoked
chicken
Smoked chicken is often eaten as a snack
to go with drinks.
Karipap Curry puffDeep-fried pastry shells usually
containing a chicken meat and potatocurry.
Khaep mu Crispy
pork rindNorth
Deep fried crispy pork rinds, often eaten
with nam phrik numand other northernThai dips
Khanom
chip Siu mai
The Thai version of the Chinese steamed
dumplings called siu mai in Cantonese.The colour indicates the filling: the green
dumplings contain a mix of minced pork
and crab meat, the others have a filling ofonly minced pork.
Khanom
kuichai
Originally a dish of the Teochew people
called "gu chai gue" (Chinese script:
) in the Teochew language, these aresteamed dumplings made from rice
powder and a filling of garlic chives. The
dipping sauce for this dish is soy saucewhich often is spiced with dried chilli
flakes. This particular version was friedto give it a crispy texture.
Khanom
Tokiao
Literally translated it means "Tokyo
cake", it is a Thai style crpe wrappedaround a hot dog and sweet chilli sauce.
The chilli sauce can also be served on the
side as a dip. Other versions of khanomTokiaouse yam or sweet condensed milk
as a filling.
Khaophan nga
muan
North
Rolled khao phanwith sesame seeds.
Khao phanis a speciality from northernLaos which in Thailand is only found in
Uttaradit province. Rice flour is mixedwith water and let to ferment overnight.
The resulting batter is then spread out
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Thai
name
Thai
script
English
name Image Region Description
thinly over a cloth stretched out over asteamer, covered with a hood and let to
steam for a few minutes. Rolled up it is
served with a chilli dip.
Khao
phan phak
North
Khao phanare thin, steamed rice sheetsmade from the fermented batter of rice
flour mixed with water. Here served as a
wrap for stir-fried vegetables.
Luk chin
ping
Meatballs made from fish, pork, beef orchicken are grilled on a stick and served
with a spicy and tangy dipping sauce. The
ones shown on the image are made withpork and beef. It is commonly sold from
street stalls in Thailand.
Miang
kham
Dried shrimp and other ingredients
wrapped in cha phlu(Thai: )leaves.
Miang pla Similar toMiang kham, the main
ingredient for this wrap is deep-fried fish.
Mu daetdiao
Deep-fried strips of sun dried pork, here
with sesame seeds. A spicy dipping sauce(very often Sriracha sauce) is almost
always provided with this dish.
Nuea daet
diaokaphrao
thot
Deep-fried strips of sun dried beef andwith crispy fried holy basil.
Pla muek
yang
Grilled cuttlefish.
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Thai
name
Thai
script
English
name Image Region Description
Sate Satay
Marinated beef, chicken or pork grilled
on bamboo skewers and usually servedwith nam chim sate(peanut sauce) and
achat(pickled cucumber).
Thot mankhaophot
Deep-fried cakes made with corn and
herbs in a batter, and served with a sweetchilli sauce
Thot manpla
Fried fishcakes
Deep fried patties of minced fish mixed
with red curry paste, finely choppedyardlong beans (tua fak yao), and finely
shredded kaffir lime leaves (bai makrut).
Knife fish (pla krai) is popularly used.For this variety of thot man, a sweet &
hot similar to chicken chili sauce is
provided usually mixed with choppedpieces of cucumber, crushed peanuts, and
topped with phak chi.
Thot manpu
Fried crabcakes
Deep fried patties of minced crab meat.Plum sauce is commonly provided.
Thot mankung
Friedprawncakes
Another popular variety of thot manwhere minced shrimp or prawn is used.Plum sauce is commonly provided.
Thung
thong Money bag
Small, crispy, deep-fried pastry purses
filled with a mixture of minced chicken
or pork together with minced prawns,mushroom and water chestnut, and served
with sweet plum sauce or Thai sweet
chilli sauce[21]
Tua mai
thot
Crispy, deep-fried pupae of silkworms.
This dish is most often eaten as a snack to
go with drinks.
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Thai
name Thai script
English
name Image Region Description
Chaokuai Grass jelly
Grass jelly is made from aherb from the mint family.
It is often served with
only shaved ice and
brown sugar.
Foi thong(http://www.forvo.com
/word//#th)
The name translates to"golden threads", it is a
sweet snack or dessert of
strings of egg yolk shortlyboiled in sugar syrup.
This, and other egg-based
sweets such as sangkhaya,were introduced to the
royal court of Ayutthaya
by Maria Guyomar dePinha in the 17th century
CE.
Khanom
bua loi
(http://www.forvo.com
/word//#th)
Taro root mixed with
flour into balls and servedin coconut milk.
Khanom
chan
(http://www.forvo.com
/word//#th)
Multi-layers of pandan-
flavoured sticky rice flour
mixed with coconut milk
Khanom
khrok
(http://www.forvo.com
/word//#th)
Small coconut hotcakes
with different fillings.These are made on a
special cast-iron pan with
indentations. Two halvesare eventually stuck to
one another to form thefinished mini-pancake.
Khanom
mo kaeng
(http://www.forvo.com
/word//#th)
A sweet baked puddingcontaining coconut milk,
eggs, palm sugar and
flour, sprinkled withsweet fried onions.
Khanom
tako
Jasmine scented coconutpudding set in cups of
fragrant pandan leaf.
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Thai
name Thai script
English
name Image Region Description
Khanom
tako
phueak
Traditional sweets madewith coconut milk, rice,
flour, sugar and boiled
taro pieces in a banana
leaf cone.
Khanom
tan
Palm flavoured mini cake
with shredded coconut on
top.
Khanom
thuai talai
Steamed sweet coconut
jelly and cream.
Khanomtom
These sweets are made byboiling balls of dough
made from glutinous rice
powder, coconut cream,grated coconut, sugar and
flavourings, and then
covering them with moregrated coconut.
Khanom
wun
These are desserts madewith an agar gelatine. The
colours represent different
flavours.
Khao niao
mamuang
Mangowith sticky
rice
Sticky rice cooked insweetened thick coconut
milk, served with slices of
ripe mango.
Khao niaosangkhaya
Sticky rice served with an
egg and coconut custard(coconut jam).
Khao tommat sai
kluai
The dish is made by
wrapping sweet banana
and sticky rice inside abanana leaf and then
steaming it. The bananatakes on a pink colour
after steaming.
Kraya sat
Wafers or chunks of ricecandy with beans and
sesame. Often prepared as
an offering to the
monks[22]
Lot chongnam kathi
(http://www.forvo.com
/word/
Pandan-flavoured rice
flour noodles insweetened coconut milk,
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Thai
name Thai script
English
name Image Region Description
/#th)similar to the Indonesiancendol.
Mamuangdong
(http://www.forvo.com/word//#th)
Pickledmango
Pickled green mango is
often eaten as a(semi-)sweet snack.
Roti sai
mai
(http://www.forvo.com
/word//#th)
An extremely sweet kindof candy floss/cotton
candy which is wrapped
inside small, thinpancakes.
Ruam mit(http://www.forvo.com
/word//#th)
A chilled sweet
snack/dessert with a mixof ingredients, such as
sweetened chestnuts,jackfruit, lotus root,
tapioca, and lot chong, in
sweetened coconut milk.
Sangkhaya
fak thong
(http://www.forvo.com
/word//#th)
Stuffed
pumpkin
Steamed pumpkin filledwith Egg and coconut
custard, similar to coconut
jam from Malaysia,Indonesia and the
Philippines.
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Thai
name Thai script
English
name Image Region Description
Cha dam
yen
(http://www.forvo.com
/word//#th)
Black iced
tea
It is made from strongly-brewed black tea ("red tea"
in East Asia). The tea is
sweetened with sugar and
served with ice.
Chamanao
(http://www.forvo.com
/word//#th)
Limeflavored tea
It is made from strongly-brewed black tea ("red tea"
in East Asia). The tea is
sweetened with sugarflavored with sugar and
lime and served hot or with
ice. Mint may also beadded.
Cha ron(http://www.forvo.com
/word//#th)Thai hot tea
It is made from strongly-
brewed black tea ("red tea"
in East Asia). The tea issweetened with sugar and
condensed milk and servedhot.
Cha yen(http://www.forvo.com
/word//#th)
Thai iced
tea
It is made from strongly-
brewed black tea ("red tea"in East Asia). Additional
ingredients may include
orange blossom water, staranise, crushed tamarind
seed and sometimes other
spices. The tea issweetened with sugar and
condensed milk and served
chilled.
KratingDaeng
(http://www.forvo.com
/word//#th)
Thai redbull
An energy drink and theorigin of Red Bull.
Lao
khao
(http://www.forvo.com
/word//#th)Rice vodka
A distilled alcohol made
from glutinous rice, it is
often a home-mademoonshine.
Lao MaeKhong
(http://www.forvo.com
/word//#th)
Mekhongwhiskey
Closer to a rum, it is
distilled from sugarcaneand rice.
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Thai
name Thai script
English
name Image Region Description
Nam bai
bua bok
(http://www.forvo.com
/word//#th)
A refreshing drink made
from the leaves of the
Asiatic Pennywort
(Centella asiatica).
Namdok
anchan
(http://www.forvo.com
/word//#th)
Clitoriaternatea
drink
A refreshing drink made
from Clitoria ternateaflower flavored with sugar
served with ice.
Nam
manao
(http://www.forvo.com
/word//#th)
Lime drink
A refreshing drink made
from lime juice flavored
with sugar and a pinch ofsalt served with ice.
Namphan
(http://www.forvo.com
/word//#th)Thai punch
Resembling a slush puppielaced with alcohol, this
drink is popular with
students.Nammeansliquid or water,phanis
derived from the English
word "punch": a beveragebased on fruit and often
containing alcohol.
Namtakhrai
Lemongrasstea
A refreshing drink made
from lemongrass. It can beserved either hot or with
ice.
Oliang
(http://www.forvo.com
/word//#th)
Iced blackcoffee
A sweet Thai black ice
coffee. The name is of
Teochew origin where "o"means black, and "liang"
means cold.
Saeng
som
(http://www.forvo.com
/word//#th)Sang Som
A Thai rum which has
been distilled since 1977.
Satho(http://www.forvo.com
/word//#th)
Thai rice
wine
A traditional rice wine
from the Isan region.
Thai cuisineList of Thai ingredients
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^http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=1781.^Leftovers made over | Bangkok Post: food (http://www.bangkokpost.com/food/features/223686/leftovers-made-over)
2.
^http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=1163.^http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=334.
^http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=465. ^http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=166.^http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=357.^http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=438.^http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=519.^http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=5610.^http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=13811.^http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=8312.^http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=10713.^http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=120 Chiang Mai University, Lannafood: khai pamrecipe
14.
^http://www.shesimmers.com/2011/04/northeastern-thai-sour-sausage-sai-krok.html She Simmers: Northeastern
Thai Sour Sausage
15.
^Chiang Mai University, Lanna food: sai uarecipe (http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=188)
16.
^http://chef-a-gogo.com/pla-neung-manao-steamed-fish-with-thai-lime-dressing/17.^http://nooskitchen.com/?p=32318.^http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=16719.^http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=191 Chiang Mai University, Lannafood: Pu ong
20.
^Thai Money Bag (http://www.ezythaicooking.com/free_recipes/thai-money-bag.htm), EzyThaiCooking.com,retrieved 31 March 2010
21.
^Thai Merit Making & Long Boat Racing Festival (http://www.bangkokpost.com/travel/local-destinations/listing
/thai-merit-making-long-boat-racing-festival/21438/)
22.
Bhumichitr, Vatcharin. The Essential Thai Cookbook,192 pages, New York: Clarkson N. Potter Inc.,1994
List of Thai dishes (http://www.dmoz.org/Home/Cooking/World_Cuisines/Asian/Thai/) at the OpenDirectory Project
Retrieved from "http://en.wikipedia.org/w/index.php?title=List_of_Thai_dishes&oldid=569099918"Categories: Thai cuisine Thailand-related lists Lists of foods
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List of Thai dishes - Wikipedia, the free encyclopedia http://en.wikipedia.org/wiki/List_of_Thai_dishes