Individual dishes
Khao man kai
Phat si-io
· Khanom chin nam ngiao - A speciality of Northern Thailand, it is Thai fermented rice noodles served with pork blood tofu in a sauce made with pork broth and tomato, crushed fried dry chilies, pork blood, dry fermented soy bean, and dried red kapok flowers.[6] · Khanom chin namya - round boiled rice noodles topped with a fish based sauce and eaten with fresh leaves and vegetables. · Khao khluk kapi - rice stir-fried with shrimp paste, served with sweetened pork and vegetables.
· Khao man kai - rice steamed in chicken stock with garlic, with boiled chicken, chicken stock and a dipping sauce. · Khao phat - One of the most common dishes in Thailand, fried rice, Thai style. Usually with chicken, beef, shrimp, pork, crab or coconut or pineapple, or vegetarian (che (Thai: เจ). · Khao phat kai - fried rice with chicken.
· Khao phat mu - fried rice with pork.
· Khao phat pu - fried rice with crab meat.
· Khao phat kung - fried rice with shrimp.
· Khao phat naem - fried rice with fermented sausage (naem, Thai: แหนม), a typically dish from the Northeast) · Khao soi - crispy wheat noodles in sweet chicken curry soup (a Northern dish). · Kuai-tiao nam - rice-noodle soup can be eaten at any time of day; served with many combinations of proteins, vegetables, and spicy condiments. The word kuai-tiao, although originally designating only one type of noodle, the sen yai (wide rice noodles), is used colloquially for all rice noodles in general.
· Mi krop - deep fried rice vermicelli with a sweet and sour sauce. · Phat si-io - rice noodles (often kuai tiao) stir-fried with si-io dam (thick sweet soy sauce) and nam pla (fish sauce) and pork or chicken. · Phat thai - rice noodles pan fried with fish sauce, sugar, lime juice or tamarind pulp, chopped peanuts, and egg combined with chicken, seafood, or tofu. · Kuai-tiao rat na - wide rice noodles in gravy, with beef, pork, chicken, shrimp, or seafood. Central Thai shared dishes
Thot man pla krai with fried basil
Ho mok pla, fish curry paté
Phak bung fai daeng: fried morning-glory
Pla sam rot
Phat khana mu krop
· Chuchi pla kaphong - snapper in chuchi curry sauce (thick red curry sauce)
· Ho mok pla - a paté of fish, spices, coconut milk and egg, steamed in a banana leaf cup and topped with thick coconut cream before serving. · Kaeng khiao wan - called "green curry" in English, it is a coconut curry made with fresh green chillies and flavoured with Thai basil, and chicken or fish meatballs. This dish can be one of the spiciest of Thai curries. · Kaeng phanaeng - a mild creamy coconut curry with beef (Phanaeng nuea), chicken, or pork. It includes some roasted dried spices similar to Kaeng matsaman. · Kaeng phet (lit. 'spicy curry') - also known as red curry in English, it is a coconut curry made with copious amounts of dried red chillies in the curry paste. · Miang kham - dried shrimp and other ingredients wrapped in cha plu leaves; often eaten as a snack or a starter. · Phat kraphao - beef, pork, prawns or chicken stir fried with Thai holy basil, chillies and garlic; for instance kai phat kraphao (Thai: ไก่ผัดกะเพรา), with minced chicken. · Phat phak ruam - stir fried combination of vegetables depending on availability and preference.
· Phat phrik - usually beef stir fried with chilli, called Nuea phat phrik (Thai: เนื้อผัดพริก). · Pla sam rot - literally "Three flavours fish": deep fried fish with a sweet, tangy and spicy tamarind sauce. · Pu cha - a mixture of cooked crab meat, pork, garlic and pepper, deep fried inside the crab shells and served with a simple spicy sauce, such as Sri Rachaa sauce, sweet-hot garlic sauce, nam phrik phao (Thai: น้ำพริกเผา, roasted chilli paste), nam chim buai (Thai: น้ำจิ้มบ๊วย, plum sauce), or in a red curry paste, with chopped green onions. It is sometimes also served as deep fried patties instead of being fried in the crab shell. · Thot man - deep fried fishcake made from knifefish (Thot man pla krai, Thai: ทอดมันปลากราย) or shrimp (Thot man kung, Thai: ทอดมันกุ้ง). · Tom kha kai - hot spicy soup with coconut milk, galangal and chicken. · Tom yam - hot & sour soup with meat. With shrimp it is called Tom yam goong or Tom yam kung (Thai: ต้มยำกุ้ง), with seafood (typically shrimp, squid, fish) Tom yam thale (Thai: ต้มยำทะเล), with chicken Tom yam kai (Thai: ต้มยำไก่). · Yam - general name for any type of sour salad, such as those made with glass noodles (Yam wunsen, Thai: ยำวุ้นเส้น), with seafood (Yam thale, Thai: ยำทะเล), or grilled beef (Yam nuea Thai: ยำเนื้อ). The dressing of a "Yam" will normally consist of shallots, fish sauce, tomato, lime juice, sugar, chilies and Thai celery (khuenchai, Thai: ขึ้นฉ่าย) or coriander. · Yam pla duk fu - crispy fried catfish with a spicy, sweet-and-sour, green mango salad. Northeastern shared dishes
Mu yang with Nam chim chaeo: grilled neck of pork with a chili dip
Lap mu (Lao and Isan pork salad)
· Kai yang - marinated, grilled chicken. · Khao niao - Glutinous rice is eaten as a staple food both in the Northeast as in the North of Thailand; it is traditionally steamed. · Mu ping - marinated, grilled pork on a stick.
· Lap - a traditional Lao salad containing meat, onions, chillies, roasted rice powder and garnished with mint. · Nam chim chaeo - is a sticky, sweet and spicy dipping sauce made with dried chilies, fish sauce, palm sugar and black roasted rice flour. It is often served as a dip with mu yang (Thai: หมูย่าง, grilled pork). · Nam tok - made with pork (mu) or beef (nuea) and somewhat identical to lap, except that the pork or beef is cut into thin strips rather than minced. · Som tam - grated papaya salad, pounded with a mortar and pestle, similar to the Laos Tam mak hoong. There are three main variations: som tam pu (Thai: ส้มตำปู) with salted black crab, and som tam thai (Thai: ส้มตำไทย) with peanuts, dried shrimp and palm sugar and som tam pla ra (Thai: ส้มตำปลาร้า) from the north eastern part of Thailand (Isan), with salted gourami fish, white eggplants, fish sauce and long beans. Som tam is usually eaten with sticky rice but a popular variation is to serve it with khanom chin (rice noodles) instead. · Suea rong hai - grilled beef brisket. · Tom saep - Northeastern-style hot & sour soup.
Northern shared dishes
Sai ua, also known in Thailand as Chiang Mai sausage, is made from pork
· Kaeng hang-le - a Burmese influenced stewed pork curry which uses peanuts, dried chilies and tamarind juice in the recipe but containing no coconut milk.
· Kaeng khae - is a spicy northern Thai curry of herbs, vegetables, the leaves of an acacia tree (chaom) and meat (chicken, water buffalo, pork or frog). It also does not contain any coconut milk. · Kaep mu - deep fried crispy pork rinds, often eaten with nam phrik num. Also eaten as a snack.
· Nam phrik num - a chili paste of pounded large green chilies, shallots, garlic, coriander leaves, lime juice and fish sauce; eaten with steamed and raw vegetables, and sticky rice.
· Nam phrik ong - resembling a thick Bolognese sauce, it is made with dried chilies, minced pork and tomato; eaten with steamed and raw vegetables, and sticky rice. · Sai ua - a grilled sausage of ground pork mixed with spices and herbs, similar to Lao sausage; it is often served with chopped fresh ginger and chilies at a meal. It is also sold at markets in Chiang Mai as a snack. Southern shared dishes
· Kaeng lueang - a sour spicy yellow curry that does not contain coconut milk, often with fish and vegetables.
· Kaeng matsaman - also known in English as Massaman curry, it is an Indian style curry, usually made by Thai-Muslims, of stewed beef and containing roasted dried spices, such as coriander seed, that are rarely found in other Thai curries. · Kaeng tai pla - a thick sour vegetable curry made with turmeric and shrimp paste, often containing roasted fish or fish innards, bamboo shoots and eggplant. · Khua kling - a very dry spicy curry made with minced or diced meat with sometimes yardlong beans added to it; often served with fresh green phrik khi nu (thai chilies) and copious amounts of finely shredded bai makrut (kaffir lime leaves).
· Sate - grilled meat, usually pork or chicken, served with cucumber salad and peanut sauce (actually of Indonesian origin, but now a popular street food in Thailand). · Khao yam - a rice salad from Southern Thailand.[7]
