Food in Thailand. Food in Thailand, what you must try National soup of Thailand

It's no secret that Thai cuisine is considered one of the spiciest in the world. Not every resident of the neighboring countries of Southeast Asia, and even more so a European, can say that he likes Thai dishes. In Cambodia, Malaysia and Myanmar, the cuisine is not so spicy. That is why it is quite difficult to find restaurants with "real" Thai cuisine in popular tourist cities, for Europeans they usually serve a less spicy version. Today I will introduce you to the best Thai dishes. With the help of my dictionary you will always know what to eat in Thailand.

Thai cuisine has been formed under the constant influence of Chinese, Portuguese and Indian cuisine, while at the same time retaining its national zest and spice. It is impossible to accurately determine the taste of Thai dishes, it is spicy, and sweet, and sour, and salty, and bitter at the same time. This mix of five flavors - the real art and magic of Thai cuisine - is achieved with the help of spices. Lemongrass, kaffir leaves, all kinds of ginger, chili, garlic, cilantro, basil, coconut milk, lime juice are just some of the many spices found in every Thai home.

The basis of Thai dishes are dishes such as rice, noodles, pork, chicken, seafood, vegetables and fruits. Rice is very popular. Even the word "eat, eat food" in Thai sounds like "kin khau" - to eat rice. According to statistics, each Thai eats a little less than 500 grams of rice per day. It is used to make soups, main courses and even desserts. In fact, rice in Thai cuisine plays the same role as bread in Russian. Various sayings and proverbs are associated with rice in Thailand, it is used in traditional rituals, for example, rice protects children from evil spirits. Noodles are the second basis for Thai cuisine. Yellow egg, wide, ribbon-like, rice and "glass" noodles are used to prepare first and second courses.

Contrary to popular belief, Thais do not eat with chopsticks. They are used only for Chinese, Korean and Vietnamese dishes. In the Kingdom of Siam they did not use cutlery, they ate with their hands, which is still common in some regions. In Isan, glutinous rice and some other foods are eaten with the hands. It was only during the reign of King Mongkut that the custom was introduced to use a spoon and a fork during a meal: the fork plays only an auxiliary role, Thais eat with a spoon. Thai restaurants in popular tourist areas will offer you a knife, but you can do without it. All Thai dishes are specially made up of small pieces.

Lunch or dinner for every Thai is not just a meal, but a harmonious combination of tastes: spicy and sweet, spicy and sour. Do not be afraid of the sharpness of Thai cuisine, hot red peppers are not added to all dishes, not all Thais like spicy dishes.

Thai salads and appetizers

Salads in Thailand are usually served as an accompaniment to the main course. For those who follow the figure, salads in Thailand are a real find. They are mostly vinegar-free, seasoned with lime juice, soy or oyster sauces. Chili peppers are added to most salads, so if you don't like spicy, tell the waiter to make a mild version.

Som Tam - papaya salad

The most famous Thai salad was born in the northeast of Thailand, in the province of Isan. Its sour-spicy taste excites the minds of even seasoned gourmets for a long time after a trip to Thailand. Shredded green papaya is crushed in a special mortar with garlic, seasoned with lemon juice, fish and soy sauce, chili, mixed with pieces of tomato and green beans. Roasted peanuts and dried shrimp add a special zest to the salad. Some Thai restaurants will offer catfish tam with blue crab, fish, or a variation of this cucumber or apple salad. Sticky Thai rice and grilled chicken are perfect with som tam.

Yam or Thai salad

The word "yam" in Thai cuisine means any salads, literally translated as "mixture". They are prepared with the addition of chili, lime juice and lemon grass. Most salads have a spicy-sour taste, but a mild version can be made upon request.

Yam Yai (ยำใหญ่) is a fresh vegetable salad.
Yam nya (ยำเนี้อ) - salad with fried beef.
Yam Mu (ยำหมู) is a salad with fried pork.
Yam Thale (ยำทะเล) - seafood salad.
Yam Pla-myk (ยําปลาหมึก) - salad with squid.
Yam Som-Oh (ยำส้มโอ) - salad with pomelo, dried anchovies and peanuts.
Yam Wunsen (ยำวุ้นเส้น) - salad with glass noodles and meat of your choice.
Yam Mamuang (ยำมะม่วง) is green mango salad.
Yam Hua Pli (ยำหัวปลี) - banana flower salad.
Yam Pla Duk Fu (ยำปลาดุกฟู) - salad with green mango and fried catfish.
Yam Khai Dao (ยำไข่ดาว) - fried egg salad.
Yam Salad (ยำเนี้อ) is a European fresh vegetable salad with mayonnaise.

Lap or Thai hot salad

The word paws refers to hot salads made from vegetables, minced meat and chili.

Lap Kai (ลาบไก่) - minced chicken salad.
Lap Mu (ลาบหมู) - pork salad.
Lap Nya (ลาบนัว) - salad with ground beef.
Lap Pla (ลาบปลา) - fish salad.

Thai snacks

Thai cuisine is famous for its snacks. In every restaurant you will find an incredible number of them. You can try some of the Thai snacks on mobile carts with a brazier, called in Russian "makashnitsy", or in night markets.

Po Pia Thot or Spring Roll (ปอเปี๊ยะทอด) are the famous fried vegetable rolls, sometimes pork or chicken are added to them.
Po Pia Pak (ปอเปี๊ยะผัก) - vegetarian fried rolls with vegetables.
Thot Man Kung or Shrimps Cake (ทอดมันกุ้ง) - fried shrimp fritters.
(ทอดมันปลา) - fried fish pancakes.
Samosa (กะหรี่ปั๊บ) are Indian curry and potato crunchy patties.
(สะเต๊ะ) - fried chicken or pork skewers with peanut sauce.
Tempura (เท็มปุระ) is the common name for a battered method of cooking shrimp, squid, chicken, vegetables and fruits.
Tempura Pak (เทมปุระผัก) - battered vegetables.

Soups in Thailand

In Thailand, soup is an integral part of the meal, they are not eaten before, but along with all other dishes. All kinds of seasonings, chili, vinegar, sugar and fish sauce are added to the meat or fish broth, which gives a salty taste.

(ต้มยำ) - spicy and sour soup with lemongrass and ginger. "Nam khon" - with cream and chili paste, "nam sai" - transparent.
(ต้มข่า) - coconut milk soup.
Tom Yum and Tom Kha are cooked with chicken, shrimp, seafood, fish or vegetables.
Kuay Thieu Nam (ก๋วยเตี๋ยวนํ้า) - soup with noodles and meatballs made from chicken, beef, pork or fish.
Tom Tjut or Tom Chut (ต้มจืด) is a clear soup with vegetables, tofu and minced meat. This soup is also called Keng Chut (แกงจืด).
Keng Pa (แกงป่า) - soup with curry, vegetables and meat of your choice.
Kaeng Om Kai (แกงอ่อมไก่) is a vegetable and chicken soup made in northeastern Thailand.
Kang Tjut Wunsen (แกงจืดวุ้นเส้น) is a clear broth with glass noodles, pork, mushrooms and onions.
Kang Tjut Tauhu (แกงจืดเต้าหู้) is a clear broth with minced pork, tofu, mushrooms and onions.
(ข้าวต้ม) - rice soup with minced pork, chicken or shrimp.

Thai Curry

Curry, which came to Thailand from southern India, resembles a cross between soups and hot dishes. Curry in Thai cuisine is not like Indian or Malay. In Thailand, chili, kaffir leaves, lemongrass, ginger, galangal, and coconut milk are used to make curries, resulting in more flavorful dishes than Indian ones. The basis of these dishes is chicken, beef, pork, fish, seafood or vegetables. There are six varieties of curry in Thai cuisine, which are often described by color: red, green, yellow, paneng, massaman and khao soy. Red curry (Kang Phet or แกงเผ็ด) uses red chili, while green curry (or แกงเขียวหวาน) uses green, the latter being less spicy and slightly sweet. The basis of yellow curry (Kang Luang or แกงหลือง) is turmeric, which gives it such a unique color and taste. Curry Phanang (แกงพะแนง) is less spicy than all the others, contains in addition to coconut milk and spices, shrimp paste, and sometimes peanuts. The highlight of massaman curry (or แกงมัสมั่น) is the skillful combination of coconut milk, roasted peanuts, cinnamon, cardamom, tamarind and fish sauce. Khao Soi (ข้าวซอย) can be tasted in northern Thailand or Laos. In Chiang Mai, this curry is fried egg noodles and chicken with a sauce based on coconut milk and spices, cabbage, onion, lime and other ingredients are served separately to the dish, which are added to taste.

Main dishes in Thailand

The variety of hot dishes in Thai cuisine is unimaginably great. Conventionally, they can be divided into dishes with rice, noodles and meat and seafood dishes.

Thai rice dishes

In addition to the main component with salads, soups and meat, rice is used as an independent dish.

Khao Suai (ข้าวสวย) is steamed jasmine rice.
(ข้าวเหนียว) is traditional sticky rice.
Khao Phat (ข้าวผัด) - fried rice with egg and vegetables. Usually add pieces of chicken, pork, beef or seafood.
Khao Phat Sapparot (ข้าวผัดสับปะรด) - fried rice with pineapple pieces and meat of your choice, usually served in half a pineapple.
Khao Khluk Kapi (ข้าวคลุกกะปิ) - rice fried with shrimp chili paste, pork and vegetables.
Khau Man Kai (ข้าวมันไก่) is rice simmered in chicken broth with chicken.
Khao Kha Moo (ข้าวขาหมู) - Pork stew with rice.
Khao Mok Kai (ข้าวหมกไก่) is rice stewed with chicken and turmeric.
Tjeok or Chok (โจ๊ก) is a rice porridge usually eaten for breakfast.
Khao Moo Neem (ข้าวผัดแหนม) is rice fried with egg and pieces of pork sausages.

Thai food with noodles

There are several types of noodles in Thai cuisine. The most popular is made from rice (Kuai Thiaw), egg yellow noodles (Bami) are made from wheat flour, mung bean vermicelli (Wunsen) is called "glass" for its transparency. In Thai dishes, you can try noodles of all kinds of shapes, lengths and widths: very thin, regular, wide, and even square.

(ผัดไทย) is a popular dish of rice noodles fried in fish sauce with egg, peanuts and shrimp or chicken.
Phat Thai Thié (ผัดไทยเจ) is a vegan fried rice noodle dish.
Phat Wunsen (ผัดวุ้นเส้น) - fried glass noodles with your choice of egg, vegetables and meat.
Rat Na (ราดหน้า) - wide rice noodles with pieces of pork, beef, chicken or seafood.
Phat Si Yiwu (ผัดซีอิ๊ว) - wide rice noodles fried with soy sauce, egg and meat of your choice.
Phat Khi Mao (ผัดขี้เมา) - fried noodles with basil leaves.
Khanom Chin or Khanom Chin (ขนมจีน) - rice vermicelli with curry and vegetables.
Khao Soi (ข้าวซอย) is a sour and spicy soup with yellow egg noodles, curry and meat of your choice.
Mi Crop (หมี่กรอบ) - Crispy fried noodles with sweet and sour sauce.
Kuai Tieu (ก๋วยเตี๋ยว) is a wide rice noodle served fried or in soup.

Meat and seafood food in Thailand

All kinds of seafood and chicken are very widely used in the cuisine of Thailand. Pork is not consumed by adherents of Islam, and beef is not very common due to the religious beliefs of Thais of Chinese origin.

Pla Thot Nam-pla (ปลาทอดน้ำปลา) - fish fried with fish sauce.
Pla Thot Si Iu (ปลาทอดซีอิ๊ว) - fish fried with soy sauce.
Pla Neung Si Iu (ปลานึ่งซีอิ๊ว) - steamed fish with soy sauce.
Pla Manau (ปลามะนาว) - steamed fish with lime, garlic and chili sauce.
Pla Rat Prik (ปลาราดพริก) - fried fish with spicy sauce.
(ห่อหมกปลา) - fish souffle cooked in a special steamed pot with curry sauce.
Pla-myk Phat Khai Khem (ปลาหมึกผัดไข่เค็ม) - fried squid with egg yolk and curry paste.
Pla-myk Phat Nam Prik Phao (ปลาหมึกผัดน้ำพริกเผา) - fried squid with chili sauce.
Pla-myk Yang (ปลาหมึกย่าง) - grilled squid.
Hoi Lai Nam Prik Phao (หอยลายน้ำพริกเผา) - fried mussels with chili and curry.
Hoi Op Wunsen (หอยแมลงภู่ปากดำอบวุ้นเส้น) are mussels cooked in a traditional ceramic pot with glass noodles.
Kaphrao Khoi (กะเพราหอยลาย) - mussels fried with basil leaves.
Kung Rat Prik (กุ้งราดพริก) - shrimp with hot chili sauce.
Kung Sarong (กุ้งโสร่ง) - shrimp wrapped in crispy noodles.
Kung Kratiem (กุ้งกระเทียม) - fried shrimp with garlic.
Phat Prieu Wan Kung (ผัดเปรี้ยวหวานกุ้ง) - sweet and sour shrimp.
Phat Kaphrao Kung (ผัดกะเพรากุ้ง) - fried shrimp with basil leaves.
Kung Phad Kratiem Prik Thai (กุ้งผัดกระเทียมพริกไทย) - fried shrimp with garlic and pepper.
Poo Op Wunsen (ปูอบวุ้นเส้น) - crab with glass noodles baked in a pot.
Pu Neung (ปูนึ่ง) - steamed crab.
Pu Phat Phong Kari (ปูผัดผงกะหรี่) - crab claws with curry sauce.
(ห่อหมกทะเล) - soufflé with pieces of seafood and curry.
Phat Chaa Thale (ผัดฉ่าทะเล) - spicy fried seafood.
Kai Phat Met Mamuang Himmapan (ไก่ผัดเม็ดมะม่วงหิมพานต์) - fried chicken pieces with cashew nuts, onions and chili.
Kai Phat Kaphrao (ผัดกระเพราไก่) - fried minced chicken with garlic, chili and basil.
Kai Phat Khing (ไก่ผัดขิง) - fried chicken with ginger.
Kai Yang (ไก่ย่าง) - grilled marinated chicken pieces.
Kai Thot Takhrai (ไก่ทอดตะไคร้) Lemon Grass Fried Chicken.
Kai Phat Yot Khao Pot (ไก่ผัดยอดข้าวโพด) - fried chicken with baby corn.
Khao Man Kai (ข้าวมันไก่) is Chinese style boiled chicken rice.
Nya Phat Prik (เนื้อผัดพริก) - fried beef with chili.
Nya Phat Nam Mon Hoi (เนื้อผัดน้ำมันหอย) - fried beef in oyster sauce.
Nam Tok Nya (น้ำตกเนื้อ) - fried pieces of beef with onion, chili and garlic.
Sya Rong Hai (เสือร้องไห้) - fried beef brisket.
Moo Ping (หมูปิ้ง) - Grilled pork skewers.
Mu Manau (หมูมะนาว) - pieces of boiled pork with lime, garlic and chili sauce.
Moo Phat Prieu Wan (ผัดหมูเปรี้ยวหวาน) - fried pork in sweet and sour sauce.
Phat Phak Ruam Mit (ผัดผักรวมมิตร) - fried vegetables.
Khai Daw (ไข่ดาว) is a fried egg.
Khai Tieu (ไข่ทอด) - scrambled eggs.
Phad Phak Prieu Wan (ผัดผักเปรี้ยวหวาน) - fried vegetables with sweet and sour sauce.

Thai desserts

(โรตี) - Malay pancakes with a choice of fillings: bananas, chocolate, condensed milk.
Khao Lam (ข้าวหลาม) is a glutinous rice and coconut milk dessert baked in bamboo.
Khau Niao Mamuang (ข้าวเหนียวมะม่วง) is a traditional glutinous rice dessert.
Khanom Thak (ขนมจาก) is a charcoal-baked glutinous rice, cane sugar and coconut milk dessert.
Khanom La (ขนมลา) - crispy sticks made from rice flour, cane sugar and egg yolk. The mixture is poured through a sieve into a special deep frying pan, and then lightly fried threads are wound on a special stick.
Khanom Byang (ขนมเบื้อง) is a crunchy dessert resembling small pancakes with fillings on it.
Lot Chong Nam Ka Ti (ลอดช่องน้ำกะทิ) is a pandan flavored dessert made from rice noodles with coconut milk.
Khanom Thien (ขนมเทียน) is a glutinous rice and coconut milk dessert wrapped in a triangle in a banana leaf.
Khao Niao Ping (ข้าวเหนียวปิ้ง) is a glutinous rice and coconut cream dessert cooked in a grilled banana leaf.
Khanom Thuai (ขนมถ้วย) is a baked pudding made from glutinous rice and coconut milk.
Khao Tom Mat (ข้าวต้มมัด) is glutinous rice cooked in palm leaf with coconut milk and bananas.
Khanom Khrok (ขนมครก) is a fried coconut pudding made from rice flour and coconut milk.
Khanom Tom (ขนมต้ม) - multi-colored candies made from coconut milk and cane sugar in coconut flakes.
Foy Thong (ฝอยทอง) is a dessert in the form of strings of egg yolk and sugar.
Thong Yip (ทองหยิบ) is a yellow flower dessert made from sugar and egg yolk.
Thong Yot (ทองหยอด) are round yellow balls made from yolk and sugar.
Khanom Tang Taek (ขนมถังแตก) - thick pancakes without filling, folded in half.
Kluai Thot (กล้วยทอด) are deep-fried bananas, also known as Kluai Kaek.
Thap Thim Krop (ทับทิมกรอบ) - pomegranate kernels in coconut syrup.
Onion Chup (ลูกชุบ) are multi-colored fruit-shaped sweets made from ground mung beans and coconut milk.
Chau Kuoi (เฉาก๊วย) - black jelly.
Wun Kathi (วุ้นกะทิ) - colored puff jelly.

In Thailand, food is a local form of entertainment. Thais eat everywhere, food is sold everywhere, there are no places in Thailand where there would be food difficulties, in any corner you can find something to eat. For those who come to Thailand for the first time, it is more difficult, because with all the local abundance, Thai food, both in appearance and in taste, is strikingly different from what we are used to in our homeland.
The mixture of sweet, sour, burning, spicy, spicy tastes knocks you off your feet. Especially for those who do not know what to try in Thailand from food, 10 Thai dishes that you must definitely try upon arrival in Thailand. All of them are very appetizing, tasty and suitable for the European stomach, so bon appetit!

What to try in Thailand from food - 5 non-spicy dishes

If you come with children, you can’t, or you just don’t like spicy, then the list of Thai dishes below is for you.
These are not spicy dishes you need to try in Thailand in the first place. When ordering any of them, you don’t even need to make the clarification “May pet” or “Pet thread”, which in the first case means - without pepper,
and secondly, a little bit of pepper. The recipes for these 5 dishes do not involve pepper at all.

Khao Pad Gai - Chicken Fried Rice

What to try in Thailand? – Khao Pad

Classics of the genre. Local farangs live on fried rice with chicken and vegetables for years. Tasty, satisfying, inexpensive.

Prepared right in front of your eyes. Pieces of boiled chicken are thrown into a heated wok, fried, then rice with vegetables is fried, mixed and soy sauce is added. Ready!
Served with various, mostly spicy, sauces.

Fried rice with chicken in Thailand costs an average of 45-70 baht. Of course, restaurants are more expensive.

Khao Man Gai - Boiled chicken with rice and broth

Khao Man Gai in Thailand is a must try if you are traveling with children. Boiled to a glazed shine, whole chicken carcasses hang in every second crown.
Children of Khao Man Gai are very fond of, even those who have a so-so appetite.
The chicken is cut into slices and placed on boiled rice. It comes with a cup of chicken broth and herbs.
You can dip all this deliciousness in hot sauce or peanut sauce, as you like.

The price of boiled chicken with rice in Thailand is from 40 baht. You should not be afraid to eat at food courts or macaques, nothing hurts or gets upset later.

Pad Thai - fried noodles with shrimp in peanut sauce

Pad thai is one of the most favorite dishes among expats. Despite its apparent simplicity, delicious pad thai is not so easy to prepare.
Glass noodles are scalded with boiling water, then fried in a mixture of sauces, before which shrimp are fried over high heat. Served with soy sprouts, ground peanuts and additional sauces.
The price for Pad Thai in Thailand is from 50 baht. Try it for sure!

Pad Si Yu - Fried noodles with shrimp in fish sauce

I discovered Pad Si Yu not so long ago, and was amazed by the range of taste. The most favorite Pad Si Yu is made in the Tea Cafe, which is Pratamnak for 5 soy, I recommend it.
Wide flat noodles fried in a mixture of fish, soy, tamarind sauces, a lot of fatty shrimp, bamboo shoots. A must try in Thailand!

Mango Sticky Rice – Mango Sticky Rice

To be honest, I am not a fan of mango sticky rice and for a long time I disdained even to try this miracle.
But in vain. To try the Thai main dessert - glutinous rice with mango, being here is a must, without options.

Just to understand how you feel about Asian sweets.
Mango sticky rice is glutinous rice boiled in coconut milk and served with sweet mango to boot.
Children, even small ones, respect him very much. Nice, cheap, useful.
The cost of mango sticky rice (Khao Nyao Mamuang), on the streets of Pattaya, from 70 baht.

Top 5 Spicy Dishes in Thailand

Thai cuisine is varied, juicy, very appetizing. Of course, spicy Thai dishes cannot be included in any top 5.
They can be safely made top 10, 20, 30, it will be easy to type. But about other delicacies another time.

Remember the phrase if you are still a beginner and just getting used to the local cuisine. Know spicy - this is of course understandable to everyone, but it’s still better “My pet” or “Pet thread” when ordering.
“Nitnoy”, that is, a little bit, should generally be included in the first 10 words learned in Thai, because it will come in handy everywhere. “Sugar thread” or “Sweet thread” will save you from a sugar shock
and diabetic coma when ordering coffee or a shake. Sugar is put here from the heart, sticks together in all places.

Tom Yum Kung - Spicy Thai Shrimp Soup

Well, I could not not include it in the list, sorry. Tom Yam Kung or Tom Yam Talay (with seafood), each housewife does it differently. There is no single, single recipe, and there are several camps among tom pit lovers, each with its own priorities. For one, serve at least 8-10 large shrimp, for the second, it is important that there is a lot of coconut milk.
The third ones don’t need coconut milk at all, and the fourth ones just serve tom yam, without shrimp, so that just a fire burns in their mouths. The spiciest tom yam in my opinion, no shrimp, just hardcore, served in a Sizzler.
In the cafe, tea, delicious tom yam, will be brought to the best of spicy, milk is also in moderation.
There is a good tom yam on the military beaches. There is one secret cafe on Wat Bun, where really Tom Yam Kung is 5 points, and there are heaps of shrimp. There are many places, everyone will find their own.
The normal price for a portion of Tom Yam Kung in Thailand is 85 - 100 baht.

Green Thai Curry

Nothing to do with Indian curry. And they cook it differently everywhere. At one place they will give you a green curry like a bowl of soup, where many pieces of chicken or shrimp will float,
and in another, green curry will be more like a paste-like mass, and in a rather modest portion.

In any case, being in Thailand, you need to try the local green and red curry, even out of interest.
Jam this fire of course rice. In some tops, rice cold noodles are served with curry.

Green curry prices from 60 baht

Gai Sate skewers on a stick

This is my very favorite. But, a certain configuration. I only bought gai sate skewers 3 times in all the time
the size and flavor I like. Gai Sate are chicken skewers marinated in a special sauce on a stick. They are sold from mobile carts on bikes that drive up to crowded places, gas stations, to the sea and others.

One skewer costs either 5 baht (ha baht) or 10 baht (sip baht).
If it’s 5, you need to take 7-10 pieces for one to eat. Those with 10 are twice the size.
The skewers that I like are very thin, almost transparent pieces of meat, and those sold at the Jomtien or Tepprazit night market are not at all like that.
Inside they are soft and rather closer to the usual kebabs that we fry in nature.

The ordering procedure is simple. You go to the cart, choose the raw skewers you need, give them to the seller, who
they are immediately fried, simultaneously smearing with sauce and something else. Sprinkle with pepper, so if you are not a fan of very spicy, check it out. Oh yes! the most important. Between the meat there must be a piece of pineapple and green hot pepper.
I am writing now and I am fighting the urge to drop everything and rush in search of real Thai skewers on skewers.
Correct gai sate is fantastic and unforgettable.

Som Tam - spicy papaya salad

Som Tam salad is cooked everywhere in Thailand. If you see that an aunt with a mortar is sitting right on the floor and pounding something, then yes, she is preparing Som Tam.
They are also sold in cafes and macaroons, in stalls and restaurants, everywhere. There are many recipes for Som Tama, I’ll tell you about the classic one, which you should start with when you are going to try this Thai salad.

Order the most common Som Tam with peanuts. If you need not spicy, then no pepper at all, if a little bit, then 1 red pepper or half. I have already overclocked and take two.
The owner of the shop cuts the green papaya fruit into shavings with a special grater. He puts papaya, peppers, tomatoes, peanuts, dried shrimp, soy and fish sauce in a mortar, pounding it all up well to make the juice come out. Lime is also squeezed on top. Ready! Deliciousness. Very unusual.
Som Tam in Thailand costs from 40 baht

Lab Moo - spicy pork salad

A well-known and popular dish in Thailand, which came from the province of Isan. Pieces of shredded pork are overcooked with liver, mint leaves, herbs, onions, rice, spices and fish sauce are added,
and here is Lab Mu. There are many variations on the theme. Lab in any of its manifestations is a must try!
Price Lab Mu from 80 baht.

If you liked everything, do not forget to smile at the chef and say - “Aroy mak mak, kha!” Which means - "very tasty, thank you!" 🙂

Bon appetit! Share in the comments what you ate delicious in Thailand and what you didn’t like?

The most popular Thai food. Some of them are known all over the world, others are more mysterious...

But you should try them all and have an idea: "What, after all, to order?"

Too spicy Thai food? Know, spicy, pliz... and they will cook for you without chili pepper, which makes the dish deadly hot for European taste.

Some dishes will seem “native” to you and you may be surprised to notice: “My grandmother cooks such cabbage soup” or “I eat such an omelette for breakfast before university”. Well, let's compare.

Tom Yum Gung

A masterpiece of Thai culinary art - a soup with a huge amount of shrimp, mushrooms, tomatoes, lemongrass, kolgan and lime leaves (kaffir).

All this is cooked in coconut milk and served in two versions: with coconut cream - soup Tom Yum Kung Nam Kon (tom yum gung nam kohn) or without it - Tom Yum Kung Nam Sai (tom yum gung nam sai). The second version is slightly more sour and light.

Tom Yum really combines many tastes: salty, sour, spicy and sweet in one dish. This is a true favorite of Thai cuisine known throughout the world.

Som Tam

Som Tam is perhaps the most famous salad in Thailand.

Garlic and chili are first crushed in a mortar. Tamarind juice, fish sauce, peanuts, dried shrimp, tomatoes, lime juice, sugarcane paste, beans, and a handful of green papaya go into the mortar.

Sweet, salty and spicy flavors paired with green crunchy papaya.

Som Tam has many options on offer: with crabs - som tam boo, with fermented fish sauce - som tam plah lah.

Fermented fish sauce is a frequent guest in Thai cuisine. (The fermented fish is defended for 2-3 years with chopped stalks of lemongrass and lime leaves. The strained broth is a fermented fish sauce).

Pad Thai

Pad Thai is probably the most famous dish outside of Thailand.

Pad Thai gained extraordinary popularity thanks to the ravers, who put it at the top of the glory of Thai cuisine. Their assessment was supported by numerous tourists and the excitement began.

Medium-sized rice noodles fried with shrimp and a variety of ingredients - nuts, tofu, bean sprouts, green onions, garlic, pepper, lime juice and fish sauce. Everything is poured over with an egg and cooked until the dish becomes thicker - this will give it a delicious taste.

Lime is squeezed onto the finished Pad Thai and sprinkled with peanuts. And again, some add a few tablespoons of sugar, dried chili peppers and a small spoonful of vinegar to it. Therefore, this set is served as a seasoning for the famous Pad Thai salad.

Gang Som Pak Ruam

Just like Thai - a fusion of sweet, sour and spicy in another ultra bright soup.

Stewed vegetables - carrots, cabbage and green beans (Pak Ruam) became its basis. It can be served with scrambled eggs and thai acacia leaves, then it is called Kung Som Cha Om Kai (gang som cha om kai).

Light vegetable soup in meat broth, with fresh herbs and, of course, with chili peppers. All ingredients of Thai cuisine are beneficial for health, beauty and youth. Chili peppers included.

Gang Keow Wan

One of the most famous and popular national dishes is Thai green curry.

Green curry paste, coconut milk, bamboo shoots, chicken, sacred Thai basil, Thai eggplant and, as a tradition, galangal, lemongrass, lime and other greens and leaves fill this dish with an unforgettable combination of delights.

It is cooked quite thick and served with a bowl of rice that will soak up every drop of curry.

Panang Gai

Chicken fried in red curry paste, then drizzled with coconut cream to make the curry juicy, spicy and flavorful.

The dish is served with finely chopped lemongrass leaves. If the dish is cooked correctly, then the dynamic (or demonic?) spicy taste is felt from the first touch. Lemongrass is a very refreshing dish.

In this Thai dish, all Thai tastes are also combined. One of the top dishes.

Kung Massaman (Gang Massaman)

Massaman is a sweet curry from southern Thailand and is a halal dish.

Curry sauce is made from coconut milk, which is mixed with hazel paste, a little peanut, nutmeg and cinnamon are added to the mixture for flavor.

The traditional massaman is served with potatoes as a side dish, which soaks up the coconut oil like a sponge.

Massaman is one of the most popular Thai dishes. The potato and mild flavor make it popular with Europeans.

Gai Pad Pongali

Chicken, onions, tomatoes and peppers in a yellow Thai curry paste and the main ingredient of the dish is an egg, with which it is poured and mixed. It is fried until cooked and sprinkled with a good portion of parsley.

Very similar to scrambled eggs with tomatoes and ... bacon, the same chicken, sausage and everything you want or have in the fridge.

Breakfast in an ambulance before classes or work was prepared so many times, considering it to be scrambled eggs with tomatoes and chicken, but it turns out that it is Guy Pad Pongali.

Gang Jued

One of the lightest Thai soups is Kung Jude.

Minced pork, tofu and glass noodles are added to a vegetable broth made from cabbage, carrots and onions. Be sure to parsley on top.

Almost like our fresh cabbage soup, only instead of thai noodles and tofu we have potatoes and tomatoes.

Kung Jude is a vegetable medley, a soup that gets compliments from other Thai dishes and offsets their spiciness.

Jim Jum

A fantastic way to unwind over dinner to enjoy Jim Jahn with a few friends.

A small earthenware pot filled with fatty meat broth stands on burning coals.

The waiter brings an assortment of different herbs, cabbage, meat (usually pork or liver), beaten eggs, glass noodles and, of course, sacred Thai basil.

Vegetables and meat are thrown into the cauldron, where they are slowly stewed. This makes a nutritious and hearty soup... for dinner.

Khao Na Phet

Roast duck is recognized throughout Asia for being fatter and more flavorful than chicken.

Thai dish Khao Na Phet is served on a plate with rice. Selected pieces of duck are placed on rice and duck broth with acacia leaves is poured on top.

Khao Na Phet is easy to see - street food carts hang ducks in a glass cabinet.

Simple and nutritious duck broth with duck meat and rice.

Kai Ji Moo Sap (Kai Jiew Moo Saap)

Authentic Thai food that everyone can cook for themselves - omelet style again.

Eggs are beaten with fish and soy sauce, then minced pork is added. The resulting mixture is poured over hot boiled rice.

Served with chili sauce (sauce prik) and fresh herbs.

Thai-style rice and meat casserole - very satisfying and quick to cook - comfort food.

Kao Niew Moo Yang

Pork skewers, for garnish, if you like - rice, noodles or french fries. What to add to this? In terms of information - nothing, in terms of gourmet - everything from fresh vegetables and fruits to coca-cola and red wine.

All grilled meat in Thailand, like all Thai food - street and in restaurants, are very tasty and not expensive. You can buy Khao Nii Mu Yang everywhere, at any time of the day.

Moo Dad Diew

Pork marinated in weak vinegar is fried with soy sauce.

Juicy and flavorful pieces of pork are served with hot chili sauce (jim jao) and green onions. For garnish, of course, rice or noodles.

Fresh greens, herbs and traditional vegetables - cucumbers and tomatoes will give this dish a familiar summer taste and, perhaps, remind you of trips out of town "to kebabs" with friends.

Yam Khor Moo Yang

Delicious meat salad of Thai cuisine is prepared from pork, grilled and cut into pieces. They are poured with lemon juice and mixed with greens - parsley, sweet onions and a lot of fiery chili pepper.

This Thai salad is the same attribute of the holiday at Isaan, as we have Olivier. It is eaten with rice, which is dipped in a served sauce.

If you want a lighter version, then it is appropriate to order it without chili pepper. "Know spicy, please" is understood everywhere in Thailand and Thais know that Europeans are not ready for such "hot" dishes.

Gai Yang

Gai Yang - grilled chicken, as well as grilled pork - moo yang, a very popular Thai dish, therefore it is sold everywhere from street food carts to restaurants.

Grilled chicken's companion is rice and delicious spicy Som Tam (green papaya salad).

A whole grilled chicken costs 120-130 baht, half chicken or breast - 50 baht.

On street food carts, at different vendors, it is prepared according to different recipes, but always delicious.

It is worth trying a few and choosing the one that suits your taste.

Kao Ka Moo

Pork is cooked for an hour in soy sauce with anise and cinnamon, which give the dish its characteristic flavor.

A piece of fatty pork on the bone literally slips into a bowl of rice.

Khao Ka Mu can be salty or sweet and served with rice with sauce.

On the street counters, you can easily recognize Khao Ka Mu - in large cauldrons, large pieces of pork legs of a characteristic golden color, which gives the dish soy sauce.

Khao Mok Gai

Another Muslim dish in Thai cuisine, which is very similar to biryani (biryani is rice, usually basmati, cooked with spices and herbs), is served as a side dish for meat, fish, pickles, eggs.

Khao Mok Gai is rice boiled in chicken broth with saffron, turmeric, cardamom and bay leaf. Chicken and rice have a recognizable yellow color. The dish is sprinkled with cilantro and fried onions.

Khao Moo Dang

A very tasty and hearty Thai dish, which is on the menu of restaurants and on street stalls.

Khao Mu Dang is a bowl of rice and a large pile of thinly sliced pork and Thai sausage, with a boiled egg (or drenched in egg) and a thick layer of BBQ sauce.

When the dish is ready, it is sprinkled with cilantro and green onions on top. As a result, not spicy, but sweet taste of the dish, which is enjoyed with pleasure at night while walking.

Khao Man Gai

Chicken and rice from Thailand is perhaps more popular than Singaporean.

In Russia, we call it chicken broth with rice (meaning chicken in it, as usual).

Thai chicken Khao Man Gai is prepared in the same way - chicken pieces are placed in a bowl of rice and poured with chicken broth. Everything - the Thai dish Khao Man Gai is ready.

In Thailand, they offer, of course, chili with garlic as a condiment, without them the dish is dietary, not Thai ...

The broth can be served with fried chicken if you wish...

Nam Tok Moo

Nam Tok literally means waterfall in Thai.

Lightly grilled pork is tossed with a good helping of lemon juice, scallions, chili, sprig of mint, fish sauce and fried rice. The blood from the meat and the sauce inspired someone to call this dish "meat waterfall for eating", and rightly so.

The pork in this dish is very tender and soft.

Lab Moo (Larb Moo)

The famous Isaan dish of minced pork and liver, seasoned with lime juice and fish sauce. Leaves of mint, onion, pepper are slightly overcooked with rice.

All the ingredients of another Thai meat salad are extremely important - their juice becomes the rice sauce. In addition, the method of preparation of all Thai dishes, including Lab Moo, preserves all the beneficial properties of the products.

Pad Gai Pow (Pad Gai Pow, Moo, Kai, Dow)

If a Thai does not know what to order, his choice will probably come down to Pad Gai Poo.

Grilled chicken, meat or ground meat dishes you can trust. They always turn out tasty and satisfying at any time and, in almost every eatery.

Chicken (gai), pork (mu) or minced meat (kai) fried in oil with garlic, chili and small vegetables - green beans and bright basil, which give the dish a unique taste.

It is usually served with rice and a fried egg.

Gai Pad Met Ma Muang

Another Guy Pad is chicken fried in an oiled wok (a wok is a traditional Chinese wok) with onions, dried chili and crunchy cashews.

Oyster sauce, fish sauce, sugar and various spices make the dish gourmet.

Guy Pad is served, of course, with rice. Very tasty Thai dish and popular. The chili pepper adds spiciness to the dish.

Since, as a rule, Thai food is prepared in front of you, you can ditch the pepper and replace it with chili paste, a less pungent ingredient.

Plah Kah Pung Neung Manow

Whole perch in a steam pool with hot sauce.

Lime juice is poured into a metal mold in which the dish is served. A candle burns at the bottom of the mold to keep the fish steamed all the time. Garlic cloves and green chili poke through cilantro and lime zest for a spicy taste, while steamed sweet fish melts in your mouth.

When ordering a dish at home and leaving it until the morning, the cold version of the fish remains just as tasty.

Gang Som Plah Chon

Well-done, brightly colored snake-headed fish is drenched in a deliciously spicy sweet and sour sauce.

Usually, the fish is served in a metal dish with a large pile of greens and vegetables on top.

A wonderful combination of flavors and aromas of Thai dishes. No doubt, you will be the envy of all restaurant goers when the fragrant fish emerges from the kitchen.

Pla Plow (Plah Plow)

A popular dish to eat with Som Tam and glutinous rice is the common fried fish with salt. But.

Firstly, the fish is stuffed with lemongrass, lime leaves and other aromatic ingredients, and secondly, it is thickly sprinkled with salt.

That is why, never overcooked, it is grilled to juicy perfection.

The result is soft, sweetish, white fish meat that literally melts in your mouth.

Pla plu in Thailand is made from all kinds of fish.

Yam Plah Duk Foo

A treasured favorite among the Thais is Yam Pla Duk Phu.

First, deep-fried catfish pieces feel fluffy and airy.

However, when sour mango, sweet sugar, tart lime, spicy red onion, earthy cilantro, shrimp, squid, walnut sauce and vinegar become their sauce, the fluff turns into crispy fish pieces that incorporate all Thai flavors and textures at the same time.

Kanom Jeen

Delicate, delicate taste of very soft fermented rice noodles. It is placed in a small ladle and passed through boiling water.

Next, curry of your choice: Kanom Jim Nam Ya (kanom jeen nam ya) - fish balls with red curry, Kanom Jin Nam Ya Prik - with sweet chili paste (kanom jeen nam prik), Kanom Jin Gang Keo Wang Gai - chicken with green curry (kanom jeen gang keow wan gai).

And as a fresh side dish, cabbage and cucumbers are on top.

Guy Pad King

Ginger is the king of this great recipe.

A huge amount of grated ginger, chicken fillet, various mushrooms, chili peppers and onions are fried in oyster sauce. Guy Pad King is probably on every menu of any restaurant in Thailand.

About 400 types of ginger are grown in the country. It is one of the main ingredients of Thai cuisine.

Today I will talk a little about the cuisine of Thailand. A lot has been written about Thai cuisine, but I prefer to try everything myself, which I advise you. For me, Thai food is exotic, seafood, exotic fruits and unforgettable, new, unusual tastes. Thai cuisine dishes are interesting, beautiful, burning, as if beckoning to return to this country again and again. All in all, Thai food is another way to experience Asia. The abundance of exotic flavors and aromas make Thai cuisine one of the most desirable in all international cuisine. Whether it's a walk around Bangkok, Krabi or Koh Samui, everything around persistently reminds of these tastes and aromas of Thai dishes. Of course, it is difficult to fit everything about Thai cuisine in one article, but I will try.

Thai dishes

Thais in food always combine four tastes: sour, sweet, spicy, salty. And they literally add it to everything: soup, fish, and dessert.
If you are not a big fan of chili pepper, you can take traditional European food, but even here there are surprises. For example, pizza with sausage, poured with condensed milk. Waffles with marmalade, sugar and pepper… Salted ice cream with beans and beans… A sour apple in a restaurant is dipped in a mixture of salt and chili pepper and used as an appetizer.
The norm of pepper that is good for Thais is death for farangs (a local name for Europeans that does not carry a negative connotation). If you do not want to get into such a situation, ask for "Know spicy", then the amount of pepper that you will be poured anyway will be quite sufficient for you.

Thai food to try in Thailand

Khao man kai

ข้าวมันไก่

Khao Man Gai is a famous Thai street food. This is a mixture of Hainanese chicken and Thai rice. Khao Man Gai is an original Thai dish that is rarely included in the menu of most Thai restaurants in the West, but is widely known in Thailand itself. For Thais, however, it is a national favorite dish. In fact, just mentioning the name of the Thai dish Khao man kai (Khao man kai) can cause rapid breathing in greedy anticipation.
And the reason is simple: Thai food is delicious. How can you say no to slices of juicy and tender chicken meat served with fragrant rice cooked in a rich broth with a unique spicy sauce of ginger, garlic, chili, and soy sauce.

Kaeng phet pet yang, Gaeng Daeng, Kaeng Phet Pet Yang

Roast Duck Red Curry is a famous Thai dish that is popular in Thai restaurants, especially in the West. This is not a Thai dish that the locals usually make at home, it is festive and prepared in Thailand for special occasions. Roast Duck Red Curry can be made using your own curry paste, or you can use pre-made curry pastes.

Made with chunks of meat, red curry paste, coconut milk and finely chopped kaffir lime leaves, Thai Kaeng Phet is a rich, flavorful dish that excites the taste buds. Amazingly tender meat, soft, sweet and moderately fragrant, makes the heart fall in love with Kaeng Phet.

Ho mok, ho mok

Ho mok is also a popular Thai food. Ho mok is essentially a kind of fish “paté” curry wrapped in banana leaves. This Thai dish is served with thick coconut cream topping. The fish pate itself is a homogenized mixture of fish, meat, spices, coconut milk and eggs. Usually this salmon-colored pâté is pink and can be quite spicy, depending on the amount of chili in the mix. As a rule, the portion of this Thai cuisine dish is small, so it is difficult to eat from one serving. But in this situation there is a way out: it happens that Ho Mok is sold in large portions in the form of a boat. For a big company, that's it.
As a rule, Ho mok is eaten straight from the leaf wrapper without a plate or packaging, which is why Ho mok is a popular Thai food for picnics and also as a travel snack. By the way, if you are interested in new unusual tastes of Thai cuisine, I also advise you to read the article about food in Bangkok.

Som tam, Som Tam

Som Tam is another popular Thai dish. This is a spicy and sour papaya salad that is an exceptional addition to Thai BBQ chicken and rice. Som Tam is a low-calorie Thai dish that is healthy and cheap. It can often be found in restaurants and cafes on the beach.

Som Tam is believed to have originated in Laos, but having crossed the border in the northeast of Thailand, it has been firmly adopted in these provinces as a favorite dish, most people in the northeast of Thailand eat it at least once a day!

Garlic, chili peppers, green beans, cherry tomatoes, and grated raw papaya give a sweet-sour-spicy flavor that's hard to forget. Thai food Som Tam has many varieties because so many types of vegetables or fruits can be used in its preparation, such as papaya, bean sprouts, banana, cucumber, pineapple, tamarind, etc.

Tom Yam Goong is a staple of Thai cuisine.

Tom Yum is the hallmark of Thai cuisine. Soup Tom Yum (ต้มยำ) comes in several varieties. Shrimps, seafood, chicken, mushrooms, vegetables. It is most popular among tourists with shrimp (Tom Yum Kung) and seafood (Tom Yum Thale). I also really like the white version of this fish soup - Tom Yum Pla, this variety is the most authentic. I like Tom Yum Kung Nam Khon with shrimp - this is with the addition of coconut milk. In general, Tom Yum is a sour-sweet-spicy chicken/fish broth soup with lemongrass, galangal, kaffir lime leaves, onion, chili, fish sauce, mushrooms, vegetables, lime juice. Classic Thai dish. Not everyone likes it.

Tom Kha Kai

Kom Kha is a popular Thai dish. Milder than Tom Yum, this famous soup is made with hot chili peppers, thinly sliced young galangal, minced shallots, lemongrass stalks, and tender chicken pieces. However, unlike its more watered-down brother Tom Yam, Tom Kha has more coconut milk to soften it up. Fresh lime leaves are also added to this Thai food, resulting in a fragrant soup, in the fine Thai tradition.

Pad Thai

Pad Thai is the default international Thai dish known all over the world! Small, thin or wide noodles along with crunchy soy sprouts, onion and egg fried on the stovetop. Taste is awakened from sleep by the combination of four main seasonings - fish sauce, sugar, pepper and small ground peanuts in this exotic Thai dish.

Khao Pad

A popular Thai lunch dish, so simple to the point of banality and delicious - fried rice, herbs, egg, onion, usually served with a lime wedge and a slice of cucumber. The secret of this simple dish lies in its simplicity. From shrimp, crab or chicken, chili peppers and on hand vegetables, the dish looks like the Thais used whatever was on hand, transforming unremarkable ingredients into an interesting dish of Thai cuisine.

Gaeng Keow Wan Kai

Gaeng Keow Wan Kai is another Thai dish. Fresh chicken pieces, eggplant, tender bamboo shoots, coriander sprigs, generous handfuls of sweet basil form the base of this curry dish. The secret of this Thai food is a spoonful of green curry paste mixed with hot creamy coconut milk. The Thai dish Gaeng Keow Wan Kai is served with a bowl of fragrant rice.

Yam Nua, Yam Nua (spicy beef salad)

Yam Nua is a savory Thai food. By the way, Thai dishes are called “yam” here. The fresh, pungent flavor of Yam Nua is a blend of onion, coriander, mint, lime, dried chili and tender slices of beef. This Thai dish is as invigorating as all Thai salads.

Kai Med Ma Muang (Chicken with cashew nuts)

Kai Med Ma Muang is an interesting Thai dish. Tourists go crazy for this dish. Possibly due to the wild contrast of stewed chicken alongside roasted cashews, sweet soy sauce, onions, chili peppers, carrots and mushrooms. This is a simple but extremely tasty, slightly exotic Thai dish that is worth trying in Thailand.

Pak Boong

Pak Bung is a Thai dish. The main component of this simple dish is green stems and thin fragile leaves, common throughout Southeast Asia. This Thai dish includes garlic, chili, oyster sauce, fish sauce and black soy sauce. The result is an interesting dish with an unobtrusive flavor, perfect for those who love Thai food but don't like very spicy dishes.

Thai cuisine my review

After reviewing Thai dishes, I also want to add my review. Thai food is spicy. For me it's not real at all! It is impossible to eat it, BUT lovers of ostrika obviously like it! So delicious .... if you ask before ordering without seasonings, it will be edible! But even then they (spices) are and are felt, but less pronounced than in traditional Thai cuisine.

For those who don’t like spicy Thai dishes at all, there is a bunch of Russian and children’s menus in Thailand: dumplings, pancakes, scrambled eggs, and okroshka… If you order fish in Thailand, it all depends on where and how they cook it. One and the same seafood can be delicious or, conversely, disgustingly poor.

In Thai cuisine, sugar and peanuts are added to the soup. I like peanuts in soup, but I haven't tried it with sugar yet. And in general, Thailand is a country of soups - they are sold on every corner.

I saw local potatoes. It grows in the fields, two meters high. Maybe I exaggerated, I honestly don’t remember, but she is mega tall and “sits” deep in the ground! It tastes very sweet, just like poured sugar, and a huge tuber about a kilogram.
Every time we eat Thai food, we order ordinary boiled rice… Firstly, because I personally don’t get enough of fish, and secondly, it’s nutritious and cheap…..
As for the meat in the cuisine of Thailand, there is chicken, pork, and beef here! I love beef steak, in Thailand it is juicy, tasty.
Chicken normal... Runs around the island, laying eggs... Tastes like ours.

Be sure to try the local banana pancakes with chocolate from the cuisine of Thailand. Melt in your mouth! Words can not describe, divinely delicious!
Food, in general, can be found for any whim, alcohol too ...
Only now we have found ourselves in a situation where we are on a wild island, there are no shops and markets, and cafes and restaurants are open until 22:00 pm. After that, there is no food until the morning! Alcohol is available around the clock.
And I am a fan of eating at night, I suffer, but I found a way out! I order food in a restaurant for dinner, and the order to take away, I ask you to throw it into the box and happily beat beef and french fries at night.

Thai food in hotels

Meals in most hotels in Thailand include breakfast. "All inclusive" is not here, and it is not necessary! The breakfasts are excellent: our European dishes and buffet. In addition, there is also some Thai food.
I think when you are in another country, you should try and try to see everything…. Well, almost all... Due to this, to study the mentality of people, culture, life .... I had scorpions, and bugs, and spiders, and vile floating creatures for dinner .... I spent the night in the jungle and on the river, and on the islands and on the mainland .... Tried almost everything. It's worth a try, and then on an amateur.

Alcohol and soft drinks in Thailand

Alcohol and soft drinks…. Uuuuuuu local rum, beer and wine….. You can see I'm a pampered girl, but it's vile…. Very strong but cheap. "Inserts" almost instantly! There is good beer in Thailand that is pleasant to drink. Martini, beer, vodka is EVERYTHING! But a little more expensive and the difference is in English letters ...
Soft drinks…. Juices, smoothies, fresh juices. All fruity, natural! This is the theme! True, there are also powder ones, but they are felt immediately! But if natural, then the taste is amazing.
Just today I noticed that even in children's cocktails they add a lot of ice ... The kids drink a lot from the heat ... And it's a LOT of ice!

Other Thai dishes, which I will talk about in the following articles, as well as some photos of Thai dishes. For fans of extreme food, our top 10 spooky dishes from Thailand.

So, today I talked a little about the cuisine of Thailand. Might be interesting.

Thai cuisine offers a lot of unique and unusual dishes for Europeans. The main components of national dishes are seafood and chicken, rice and noodles, vegetables and fruits. But the highlight of any Thai recipe is spices and sauces, herbs and dressings. Most dishes in Thailand are very spicy, and if you are not a fan of such food, then fixing the situation is quite simple: when ordering, just say the phrase “Not spicy”. Thai food can be both fried and boiled, but mostly the dishes here are light and healthy. What is the national cuisine of Thailand, and what food is worth trying while traveling, we describe in detail below.

First meal

Thai cuisine is replete with original soups, the main ingredients of which are seafood or chicken. Both meat broth and coconut milk can serve as the base for cooking liquid dishes, and often both components are combined in one recipe. It should be borne in mind that Thai soups are somewhat different from those that we are used to seeing. In most cases, in such dishes it is customary to eat only the main component and drink the broth, and the remaining ingredients are added only for taste and aroma.

Among the dishes of Thai cuisine, Tom Yam soup has gained well-deserved fame, there are a great many recipes for its preparation. But the constant ingredients of the national dish are king prawns scalded in coconut milk and flavored with garlic, lime sprigs and straw mushrooms. In the classic version, Tom Yam is cooked in fish broth, sometimes chicken. Each cook, following his imagination, can add a lot of other ingredients to the soup, such as ginger, tomatoes, galangal, lemongrass, etc. This Thai dish has a sour taste and is characterized by an unprecedented spiciness, so boiled rice is often served with it.

Those who are not too fond of spicy dishes should try Tom Kha soup. Just like the previously mentioned Tom Yam, it is cooked with coconut milk, but the main ingredient here is chicken (sometimes fish). When preparing this national dish, standard Thai seasonings are included: cilantro, ginger, lemongrass and lime leaves. Some restaurants cook Tom Kha with shrimp and add a lot of chili for spiciness. But in the traditional variation, the dish should have not so much spicy as spicy, slightly sweet taste.

Another popular Thai dish is Kung Som Pak Ruam soup, which has a very specific smell and aftertaste. It is usually boiled on the basis of meat broth with the addition of stewed carrots, cabbage and green beans. The flavor palette of this dish has absorbed all kinds of shades: Kung Som Pak Ruam has a sweet and sour taste with spicy notes. Often the soup is served with an omelet and decorated with fragrant herbs. In general, this national dish is light and healthy, it is definitely worth a try.

Main dishes

Traditional Thai cuisine offers a range of interesting and tasty dishes based on chicken, pork, fish and a wide variety of seafood. And among the national side dishes are rice, rice, egg or glass noodles and potatoes. All delicacies are prepared with the addition of traditional Thai spices, sauces and herbs. Which ones are a must try?

Pad Thai is perhaps one of the few Thai dishes familiar to most Europeans. Actually, these are rice noodles, which are fried with garlic, onions, bean sprouts and seasoned with vinegar, vegetable oil and pieces of hot pepper. Sometimes a little sugar is added to the dish to give it a more piquant flavor. At the final stage of cooking, the noodles are seasoned with egg, flavored with a couple of lime drops and walnut pieces. You can try noodles both in the classic form and with the addition of various fillers, which are fried slices of chicken or pork, as well as assorted seafood.

Kung Keow Wan (Green Curry)

This national dish will be appreciated by all lovers of thrills and unusual flavors. Kung Kno Wan is served in a miniature bowl filled with green curry sauce mixed with coconut milk. Inside the gravy you will find pieces of chicken and vegetables, which are complemented by lime wedges and a sprig of basil. By the way, among the vegetable components of Green Curry, Thai eggplant is often present - a unique Asian fruit with a lot of useful properties.

Panang Gai (Red curry)

Traditional Thai dishes have always been spicy, and Papang Gai is no exception. Tender chicken pieces drizzled with whipped coconut cream take on a fiery flavor as they fall under a thick red curry gravy. But there is also a fresh note in the dish, obtained due to lemongrass. White rice is an excellent side dish for this spicy dish.

Massaman curry is nothing more than Thai goulash. Everyone can try it, because the dish is not spicy, but at the same time saturated with fragrant spices. The main component here is meat, cut into small pieces and fried with onions in curry and coconut milk dressing. Thai cuisine provides two standard side dishes for Massaman curry - potatoes or rice.

A simple but quite popular rice-based dish of national cuisine, which is sold in any Thai eatery. First, the grits are boiled, and then fried with pepper, onion and garlic, seasoned with Asian spices. After the rice is mixed with seafood or chicken pieces. Sometimes fruits (for example, pineapple) are added to cereals. And, of course, the dish is accompanied by a traditional lime wedge, which gives freshness and juiciness. Some Khao Phat recipes allow the addition of an egg. It is noteworthy that the dish is very budgetary, so it is very popular among both locals and travelers.

The best Thai dishes come in a variety of flavors, but if fried noodles and rice don't surprise you, you should definitely try Sen Khao Soi soup. This food is most widespread in the north of Thailand, so you can order it in rare resort restaurants. The basis of the soup is curry sauce broth, to which deep-fried egg noodles are added. The dish also includes onions, pickled cabbage, lime juice and chili.

Plach Plow (grilled fish in salt)

Another delicacy of the national cuisine, which is worth trying for all seafood lovers, is Plah Plow. Only fresh white fish is used for cooking. It is rubbed with salt, due to which a crisp is formed during frying. The product must be seasoned with herbs, often adding palm leaves. The dish is carefully grilled and flavored with spicy additives. As a result, fish meat is tender and aromatic. If desired, traditional noodles or boiled rice are ordered with the dish.

Gai Pad Met Mamuang

If you are still deciding what to try in Thailand, then pay attention to this dish. Firstly, it is not spicy, but at the same time quite fragrant, and secondly, the main component here is chicken, so seafood opponents should like this food. Pieces of tender chicken are fried in a special pan with vegetables and spices, and then seasoned with cashews. This Thai delicacy is served, of course, with rice.

Salads and appetizers

In Thai cuisine, interesting recipes are also presented among salads with appetizers. The light and healthy ingredients used in their preparation find themselves in unthinkable culinary combinations. Among the dishes unusual for a European, you should try:

Features of Thai cuisine primarily lie in the ingredients used in it. Have you ever imagined green papaya salad? It is this fruit that underlies Som Tama, which, among other things, includes garlic, onions, tomatoes and green beans. The final chord of the salad is shrimps and nuts, which give the dish a truly exotic taste. Sometimes, instead of shrimp, crab meat is added to Som Tam. For a fresh note, the salad is poured with lemon juice and a special fish sauce. It is noteworthy that the preparation of Som Tam does not involve simple cutting of ingredients: all components are mixed and crushed in a special mortar. As a result, the dish is soft and juicy.

Among the national snacks, it is worth noting spring rolls - a light, dietary dish served in the form of an envelope with filling. Rice paper serves as a wrapper for the filler, the preparation of which is a whole mass of variations. The most popular fillings in Thailand are chicken, seafood and vegetables. If you want to try a vegetarian option, then get ready for a bright combination of bean sprouts, carrots, cabbage, garlic and rice noodles. Spring rolls with seafood, as a rule, cannot do without king prawns. There are different ways to prepare the dish - both roasting and steaming.

Dessert

While traveling in Thailand, it would be a crime not to try national Thai dishes, and especially desserts. Many of them include fruits, coconuts and, of course, rice. There are also delicious savory pastries. First of all, you should pay attention to:

Among the desserts served in Thailand, a dish called Khao Nyug Ma Muang is of genuine interest. The dessert has three main ingredients: mango, glutinous rice and coconut cream. A very unusual, but very tasty combination. Even though it is a sweet dessert, many locals eat it for breakfast. You can buy and try Khao Nyug Ma Muang both from street vendors and in cafes.

In Thai cuisine, a dessert called roti is a pancake familiar to all of us. It is prepared from batter, which is stretched to the size of the thinnest cakes. Chicken and egg, fruit, chocolate or plain sugar are added as fillers to the pancake. It is noteworthy that in reality, roti is not a national dessert: the recipe was borrowed by the Thais from the Indians, after which it became widespread throughout Thailand.

This is exactly the Thai dish, the photo of which can excite the taste buds. For many, coconut ice cream may be associated with sundae sprinkled with shavings, but that was not the case! The Thai version does include creamy ice cream, but the dessert is complemented not with shavings, but with coconut milk, fruit jelly, sweet rice grains, and even beans. The serving of this dish is also very original: the balls are placed in a peeled coconut with pulp.

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Fruits

Thailand is world famous for its incredible variety of fruits, many of which have such intricate shapes and shades that it is difficult to understand how to eat them. Some exotic fruits may appeal to most tourists, while others will appeal to only a few. But to try each of them at least once is definitely worth it.

A fruit that can cause conflicting feelings even among the most desperate gourmets. Opening the brown shell with thorns, inside you will see a fruit of a yellowish-greenish hue. Durian is famous for its unpleasant smell, although it tastes sweet and has creamy notes. Keeping the fruit in the room or buying it as a souvenir for loved ones is not recommended for obvious reasons. But being in Thailand, you should definitely try the exotic durian.

The fruit is quite famous, distinguished not only by sweet juiciness, but also by beneficial properties for the body. The flesh of the fruit, depending on ripening, may be yellow or green. In Thai cuisine, mango is actively used both in salads and desserts. It is also often used in the manufacture of cosmetics.

mangosteen

This is a small fruit with a burgundy peel, it looks like an apple on the outside, and inside it resembles a head of garlic. The fruit has a sweet and sour taste: someone compares it with a sweetened grapefruit, and to someone it seems to be a mixture of grapes and peaches.

dragon fruit

Beautiful on the outside and tasteless on the inside, dragon fruit (or pitahaya) does not live up to the expectations of tourists. A bright pink skin with green scales hides a snow-white fruit interspersed with black seeds. It would seem that such an intricate fruit should be very interesting in taste, but it is quite bland and non-aromatic. Locals eat dragon fruit after wetting the pulp with lime juice.

Papaya is often used in national Thai cuisine, it is the main component of Som Tam salad. A ripe fruit with a neutral flavor is covered with a yellow shell, unripe - green. Papaya contains a lot of useful trace elements.

Longan is a miniature transparent fruit enclosed in a brownish shell. Outwardly, it resembles a walnut. Inside the fruit is a seed, which in no case should be eaten, because it is poisonous.

Jackfruit

This is a rather large fruit with a spiky green peel, outwardly similar to the durian we have already described. Inside the pulp is yellow, has an interesting aroma. Sweet tasting jackfruit is slightly reminiscent of a Duchess pear. The fruit is often used in Thai cuisine, added to salads and desserts.

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Alcoholic drinks

We have already met the best Thai dishes, and it's time to talk about national drinks. In Thailand, you will find a fairly rich selection of alcoholic beverages, which are distinguished by an affordable price and good quality. Rum, beer and berry wines are especially popular in the country. There are many variations of drinks, so we will only talk about the best, long-established brands:

This is a fairly young beer brand that has existed on the Thai market for no more than 10 years, but has managed to win recognition from both locals and tourists. The classic Chang beer has a hoppy aftertaste and is distinguished by a high strength (6.4%). However, the brand also offers low-alcohol varieties - Chang Draft (5%) and Chang Light (4.2%). Translated from Thai, Chang means "elephant", the image of which adorns the label on the beer bottle.

Rum Sang Som is the most exported national Thai drink, which is definitely worth a try on vacation. Despite the budget price, rum is of high quality and is sold in beautiful bottles. The strength of the drink is 40%, but at the same time its taste is soft and pleasant. In stores you can find bottles of 0.3 liters and 0.7 liters. Rum Sang Som will be an interesting and inexpensive gift from Thailand.

Conclusion

Thai cuisine is becoming a real discovery for many travelers. Unusual combinations of products and a varied taste palette of dishes allow everyone here to find food to their liking. At the same time, most of the dishes are dietary and healthy, which, undoubtedly, will be appreciated by adherents of a healthy diet.