Top 18 Delicious Thai Dishes and How to Make Them

Ingredients

• 200g glutinous rice
• 150ml coconut milk
• 3 pandan leaves blended with 500ml water
• Salt, sugar
• 1 ripe mango
• Young coconut strips
• Tapioca starch, sesame seeds

Instructions

• Rinse glutinous rice, soak with pandan water for 5 hours, then rinse with cold water.
• Mix rice with a pinch of salt and steam for 20 minutes until sticky.
• Peel and cut the mango into slices.
• Boil coconut milk with sugar over low heat.
• Add the sticky rice to the coconut milk, stirring until the rice is tender.
• Decorate the sticky rice by placing it in a bowl, arranging mango slices around, and sprinkling coconut strips and sesame seeds on top.

Ingredients

• 500g beef
• 1 bowl glutinous rice
• 1 lemon
• 1 onion
• 1 shallot
• 3 chili peppers
• coriander, basil
• fish sauce, sugar, salt, pepper, cooking oil, vinegar
  
  

Instructions

• Clean and marinate the beef with a pinch of salt, pepper, and cooking oil for 1 hour
• Rinse the glutinous rice, drain.
• Roast and crush the glutinous rice slightly to make it crunchy.
• Cut the onion into small pieces, soak in vinegar and sugar for 30 minutes, then drain.
• Thinly slice the shallot, stir-fry until golden.
• Clean basil, chop finely.
• Sear the beef in a hot pan, then squeeze lemon juice and mix well.
• Combine all the spices and prepared ingredients, mix well, and enjoy.
  
  

Beef salad is fragrant and not overwhelming, suitable for daily meals.

Ingredients

• 100g fresh shrimp
• 300g mushrooms
• lemongrass, lime leaves, fresh chili, lime
• 1 Tom Yum soup cube
  
  

Instructions

• Rinse mushrooms, lime leaves, chili, and lime. Wash and crush lemongrass. Clean shrimp and trim the whiskers.
• Boil water with lemongrass, then add shrimp, Tom Yum soup cube, mushrooms, and lime leaves.
• Season to taste and serve the soup in a bowl.
• To add color and appeal, you can add tomatoes while cooking. Spicy Shrimp Soup Yum Goong is exotic, flavorful, and nutritious.

Ingredients:

• 200g papaya
• 100g dried shrimp
• 1 ripe tamarind
• coriander, roasted peanuts, cashews
• fish sauce, sugar, chili, garlic
  
  

Instructions:

• Peel and wash the papaya, shred into strips, and soak in cold water, then drain.
• Soak the dried shrimp in water until soft, then drain and mash with garlic, chili, and sugar.
• Chop coriander finely.
• Boil the tamarind until soft, then blend and remove the seeds.
• Mix papaya with shrimp, garlic, chili, 1 tablespoon of fish sauce, and tamarind, then toss well.

When serving, sprinkle with coriander, roasted peanuts, and cashews to add aroma and flavor.

Ingredients:

• Minced garlic, chili, cilantro, aromatic herbs
• 1/2 pineapple
• 1 carrot
• 100g snow peas
• 1/2 tablespoon pineapple juice
• 5 peeled shrimp
• Soy sauce, fish sauce, cooking oil
• 2 bowls of rice

Instructions:

• Use a knife to hollow out the pineapple, cut it into pomegranate seeds, and keep the shell for serving the rice.
• Peel and cut the carrot into pomegranate seeds.
• Sauté minced garlic and chili until fragrant, add shrimp, carrot, snow peas, season to taste, then transfer to a bowl.
• Sauté the remaining garlic until fragrant, add rice, pineapple, pineapple juice, and stir until the rice is firm, then add the shrimp mixture and stir for 5 minutes, season to taste.
  

Decorate the rice by placing pineapple pieces on top and sprinkle with fresh herbs.

Ingredients:

• 1 large packet of rice noodles, blanched in boiling water, drained
• 400g large shrimp, peeled
• 200g chicken breast, cleaned, thinly sliced
• 400g bean sprouts, scallions, cleaned, cut into sections
• 1 piece of fried tofu, sliced
• 3 tablespoons of shrimp paste
• 2 eggs
• 2 tablespoons of pickled radish
• scallions, garlic, lime, peanuts
• Sauce: 2 tablespoons of tamarind juice, 3 tablespoons of fish sauce, 3 tablespoons of sugar
  
  

Instructions:

• Simmer the sauce with the above ingredients.
• Sauté garlic and scallions, then add pickled radish, shrimp, chicken, shrimp paste, tofu, and rice noodles. Sauté until almost cooked, then add the sauce, bean sprouts, and scallions. Season to taste and turn off the heat.
• Fry the eggs in another pan and scramble them for a mild flavor.
• Mix the rice noodles with the eggs in a bowl, sprinkle with peanuts, squeeze lime, and enjoy.
  

Pad Thai is best served with chili sauce and chili for a complete taste experience.

Ingredients:

• 400g chicken feet, deboned
• coriander, scallions, onions, cucumbers, bell peppers, lime
• Sauce ingredients: 2 cloves of garlic, 2 chili peppers, 50ml vinegar, 50g sugar, 4 tablespoons fish sauce, 2 tablespoons sweet chili sauce
  
  

Instructions:

• Chop coriander, scallions, slice bell peppers, and thinly slice onions and cucumbers. Soak them in cold water and then drain.
• Blanch the chicken feet and then drain.
• Place the chicken feet in ice water and refrigerate for 2 hours, then drain.
• Cut the chicken feet into bite-sized pieces.
• Mash garlic, squeeze lime juice.
• Prepare the sauce with the above ingredients.
• Mix chicken feet with chili, onions, cucumbers, coriander, scallions, then pour the sauce on top.
  

When eating, mix thoroughly to blend the ingredients and enjoy. Spicy and sour chicken feet salad is flavorful, delicious, and perfect for gatherings.

Ingredients:

• Cut chicken meat into bite-sized pieces: 1kg
• Coconut milk: 400ml
• Sweet potato: 300g
• Eggplant: 250g
• Carrot: 150g
• Onion: 200g
• Yellow curry powder: 10g
  
• Tomatoes: 2 pieces
• Bread: 4 pieces
• Ginger, lime leaves, lemongrass, fresh chili, spices, seasoning powder, cooking oil

Instructions:

• Lime leaves, cut in half. Eggplant cut the stem, cut into pieces, rinse and soak in water with a little salt to remove the sap and prevent discoloration. Peel and cut the sweet potato into pieces and soak in water. Onions, carrots, and tomatoes are cleaned and cut into bite-sized pieces.
• Peel and slice ginger, wash lemongrass and crush. Add a little cooking oil to the pot, add ginger and lemongrass to stir-fry until fragrant, then add chicken, curry powder, and 1 teaspoon of seasoning. Stir-fry until the chicken is firm and absorbed with spices, then add 1 bowl of water and 200ml of coconut milk to cook together until the chicken is tender.
  When the chicken is tender, add sweet potatoes and carrots to cook until just cooked, then add eggplant and the remaining 200ml of coconut milk, season again with spices or seasoning powder to taste. Wait for the curry to boil again, add onions, tomatoes, and lime leaves to cook for an additional 3-5 minutes to ensure the vegetables are cooked, then turn off the heat.
  
• Scoop the chicken curry into a plate or large bowl, and serve hot with crispy toasted bread. The chicken curry is quite thick, the chicken meat is tender and sweet with various soaked vegetables in the coconut milk, making it rich and flavorful. The aroma of lime leaves, ginger, and lemongrass adds a delightful touch to the dish.
  

Ingredients:

• 12 fish balls
• 5 lime leaves
• 1 tablespoon Tom Yum sauce
• 1 tablespoon Thai sweet chili sauce
  
• 1 teaspoon fish sauce
• 1 lime

Instructions:

• Cut a cross on each fish ball.
• Heat the pan with enough oil to fry the surface of the fish balls. Fry the fish balls over medium heat.
• Once the fish balls are evenly golden brown, remove them and place on a plate lined with absorbent paper to remove excess oil.
• Clean the lime thoroughly. Use salt to rub the peel to reduce bitterness and residual pesticides on the lime peel if any. Use a scraping tool to scrape off some lime peel into a large bowl (use a large bowl for easier mixing of fish balls in the next step). Then, squeeze lime juice into the bowl.
  
• Wash lime leaves and cut them into small shreds.
• Add Tom Yum sauce, fish sauce, and Thai sweet chili sauce to the bowl of lime juice and mix well.
• Add the fried fish balls and half of the finely chopped lime leaves to the bowl.
• Scoop the fish balls onto a plate, sprinkle the remaining finely chopped lime leaves on top. If you've been to Thailand, the cooking process will be exactly like this.
  

Ingredients:

• Shrimp, squid, live clams
• Tofu, beef, beef balls
• Mushrooms as desired
• Lotus stems
• Vegetables as desired
• Chili sauce, tamarind, ginger, lemongrass, minced lemongrass, chili paste, garlic paste, satay
• Sugar, salt, pepper, fish sauce
• Vermicelli and noodles for serving

Instructions:

• Prepare shrimp, squid, and beef by slicing them thinly.
• Heat some cooking oil in a pot, sauté garlic, minced lemongrass, and satay. After the garlic turns golden, add about 2 liters of chicken broth. Add chili sauce, crushed ginger, pounded lemongrass, and lemongrass into the pot. Pour warm water into tamarind to extract tamarind juice and add it to the pot. Season with sugar and a little salt to taste.
• Use live clams to shape into a diamond with a spoon, then drop it into the boiling pot.
• Before turning off the heat, add a little fish sauce for depth of flavor.
• Decorate as desired, the finished dish has a slightly sour, sweet, and spicy taste, and success is achieved. This dish can be served with vermicelli or noodles.

Ingredients:

• 225g pork loin
• 250g Chinese broccoli
• 300g fresh rice noodles
• 1 egg
• 2 cloves garlic
• Seasonings: fish sauce, oyster sauce, sesame oil, rice vinegar, black pepper

Instructions:

• Start by cleaning and cutting Chinese broccoli into bite-sized pieces, and slice pork into bite-sized pieces as well. Marinate pork with sesame oil for about 15 minutes.
• Prepare all the ingredients: Chinese broccoli, pork, fresh rice noodles, minced garlic, and egg. These are common ingredients you can find easily, even if you embark on a trip to Thailand, you'll find similar ingredients there.
• First, stir-fry Chinese broccoli in a pan with a bit of cooking oil until it's just cooked, then set it aside.
• Next, add fresh rice noodles and oyster sauce to the pan, and stir until they soften.
• In another pan, stir-fry the pork briefly until cooked, then push the pork to one side and pour beaten eggs into the pan. When the eggs are slightly cooked on the bottom, use chopsticks to scramble the eggs.
• Then, add Chinese broccoli and pork to the pan with noodles, and stir well. Finally, season with rice vinegar, fish sauce, and sesame oil.

Ingredients:

• 01 raw papaya
• 03 carrots
  2 jicamas
• 120g rock salt
• 200g vegan bean sauce
• 1 kg white or yellow sand sugar
• 01 tablespoon ground chili
• 100g water mimosa
• 200g young ginger

Instructions:

• Clean and peel the papaya, then shred it. Pierce 100g of rock salt finely and add it to the shredded papaya along with 200ml of filtered water, let it soak for 10 hours. After 10 hours, rinse with cold water and drain completely. Add 500g of sand sugar and 01 tablespoon of ground chili, then ferment for 36 hours.
• Carrots and ginger, after soaking for 5 hours, remove and mix with jicama, water mimosa, vegan bean sauce, and 500g of sand sugar (if using brown sugar, it will be more visually appealing). Mix all the ingredients thoroughly.
• Heat oil in a pan, fry the mimosa water until cool, then squeeze it. Continue to add oil to the pan and stir-fry the vegan bean sauce evenly.
• After 36 hours of fermentation, take out the papaya and mix it with all the other ingredients. Put the Vegan Thai Fermented Fish Sauce in a dish, sprinkle with chopped peanuts, mix well, and serve with rice or bread. Store the remaining sauce in a glass jar in the refrigerator for later use.

Ingredients:

• 1.5 liters soy milk
• 200g young coconut meat
• 100g sugar
• 200g whipping cream
• 200g full-fat powdered milk
• 40g gelatin
• 500g black sugar pearls
• 500g brown sugar
• 1 can of pumpkin tea

Instructions:

• Make black sugar syrup: 500g brown sugar + 1 can of pumpkin tea. Boil in a pot, reduce heat, and simmer for about 5 minutes, then turn off the heat.
• Cook black sugar pearls: Boil water, add the pearls, and let it boil for 20 minutes. Turn off the heat, cover, and let it steep for 40 minutes until the pearls are soft. Drain, rinse with cold water, and set aside. Pour the black sugar syrup into a pot, bring to a boil, and simmer for about 10 minutes until the sugar is absorbed into the pearls.
• Tofu pudding: Prepare a pot with a mixture of 1 liter of soy milk, 80g sugar, 150g whipping cream, 150g powdered milk. Dissolve 40g gelatin in 150ml warm water, add it to the boiling milk mixture, stir well, and turn off the heat. Pour the mixture into a mold. Process the next mixture in a blender: 500ml soy milk, 200g young coconut meat, 50g whipping cream, 50g powdered milk, 20g sugar. Heat the mixture, add the remaining gelatin, and pour it over the tofu pudding to create the second layer. Let it cool outside, then refrigerate and serve chilled.
• Pour the tofu pudding onto a plate and top with black sugar pearls. If you prefer it sweeter, you can drizzle some of the cooked black sugar syrup on top (served with ice).

Ingredients:

• 500g chicken
• Bay leaves
• Onions
• Curry powder
• Coconut milk
• Blended garlic and chili
• Fish sauce, sugar, stock cubes, MSG

Instructions:

• Clean the chicken with salted water for about 5 to 7 minutes, rinse, and drain
• Cut the onions and wash the bay leaves
• Heat the pan, add the blended garlic and chili, stir evenly
• Once fragrant, add the chicken, stir to absorb, then add curry powder and stir evenly
  
• After 2 to 3 minutes, add the onions and stir-fry, ensuring they don't overcook
• Season to taste, then add coconut milk (adjust according to preference for creaminess) and a bit of food coloring for appeal
• Finally, add a few bay leaves, stir for aroma, leaving some for garnish on the surface
• Serve in a dish, garnish with sliced bird's eye chili, and enjoy with bread or rice

Ingredients:

• 1 kg Clams
• 3 lemongrass stalks
• 2 tablespoons chili paste
• 6 kaffir lime leaves
• 1 tablespoon chili sauce
• 1 teaspoon minced garlic
• 2 tablespoons cooking oil
• Seasonings: salt, sugar, MSG

Instructions:

• Soak clams in rice water, add salt and a few slices of chili to help remove sand from clams quickly
• Prepare a pot, sauté minced garlic with oil. Clean lemongrass, cut into 6cm sections, and crush before adding to the pot.
• Add chili sauce, chili paste, season with salt, sugar, MSG. Stir in clams, add 1 cup of water, steam clams for about 15 minutes
• Pour tamarind water, adjust seasoning, and turn off the heat when clams have opened their mouths.

Ingredients:

• 0.5 kg fresh octopus
• 1 tablespoon palm sugar
• Fish sauce, chili, garlic, coriander, lime

Instructions:

• Steam octopus for 10 minutes
• Mash 1 clove of garlic with 1 tablespoon palm sugar, 3 fresh chili, 4 coriander stems. Add 1 tablespoon fish sauce, squeeze in 1 lime. Season to taste

Ingredients:

• 300g pork jowl
• Honey
• Thai Dipping Sauce: lime, chili, cilantro roots, cilantro leaves, shallots, toasted sesame seeds

Instructions:

• Cut pork jowl into large, thick slices, about 1cm in thickness. 300g should yield 2 palm-sized pieces. Season both sides of the meat with a pinch of salt and pepper, add a little cooking oil, and marinate for 2 hours at room temperature or overnight in the refrigerator.
• Grill using an air fryer: evenly spread honey on both sides of the meat, place it on the grill lined with foil, and set to 200 degrees Celsius for 10 minutes. Flip the meat, apply honey again, and continue grilling at 200 degrees Celsius for another 5 minutes. If using an oven, preheat it before timing. Pan-searing is also an option.
• Slice the cooked meat thinly, using a slight diagonal angle to create a visually appealing, broad surface. The meat should have thin layers of fat between, keeping it juicy without being dry.
• Prepare the Thai-style dipping sauce: mix 1 tablespoon of sugar and 2 tablespoons of fish sauce in a bowl, stirring until the sugar dissolves. Squarely dice the lime peel, finely chop cilantro and cilantro roots, thinly slice shallots, and finely chop chili. Add all ingredients to the fish sauce mixture, sprinkle with toasted sesame seeds, and it's ready.
• This dish is best enjoyed with sticky rice (Thai-style glutinous rice) for an authentic Thai experience.

Ingredients:

• Young ribs, whole knucklebones
• Cilantro, culantro, green onions
• Peppercorns
• White radish, shallots
• Salt, fish sauce, broth cubes, knorr
• Red and green chili peppers

Instructions:

• Peel and section shallots, peel and cut white radish into bite-sized pieces. Add water to a pot with culantro roots, peppercorns, shallots, white radish, and 1 tablespoon of salt.
• When the water boils, add the young ribs and simmer for about 1 hour. Then, remove the ribs and set them aside, keeping the broth. Take the broth, add 5 tablespoons of fish sauce, lime juice, bird's eye chili, red chili, cilantro, and culantro. Mix well.

Note: Add lime juice after the broth cools to avoid bitterness. The recipe is adapted to personal taste; feel free to adjust to your liking.