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Many renowned blogs and magazines will tell you that some of the top cuisines in the world are Italian, Greek, Japanese, French, and so on. I beg to differ! I don’t deny that these are world-class cuisines, but when you’re tired at the end of the day, feeling under the weather, or travelling on a budget, I don’t think you’d care too much about the world’s finest. For me, personally, Indian, Chinese, and Thai food are the go-to choices. And I love the latter so much that it’s one of the main reasons I’m about to celebrate four years of living in Thailand.
Over these four years, I’ve discovered that Thai food goes far beyond Pad Thai and green curry. From a comforting bowl of jok when I’m feeling unwell to fiery chilli dips that make even a simple meal memorable, there are so many Thai dishes to try that rarely get the same attention on tourist menus. These are ten of my personal favourites and recommendations, based on what I enjoy eating and what I think food-loving travellers should look out for when visiting Thailand.
👉 Also read: Things I Wish I Knew Before Moving to Thailand
Tom Kha Gai (ต้มข่าไก่)
If you enjoy creamy soups, Tom Kha Gai is one Thai dish I’d recommend trying. What I love about it is how the richness of coconut milk comes together with the tang of lime and the fragrant flavours of galangal and lemongrass. It’s creamy without being overwhelmingly heavy, with just enough heat to keep things interesting.
A traditional Thai soup, its name translates roughly to “chicken galangal soup”. Along with chicken and coconut milk, it usually contains mushrooms, kaffir lime leaves, fish sauce and chillies. The combination gives it that distinctive balance of creamy, sour, salty and spicy flavours.
Chicken is the classic choice, but you’ll also find versions made with seafood, mushrooms or tofu. If you’re comparing it with Tom Yum, the coconut milk is the big difference: Tom Kha has a richer, creamier broth.
Khanom Jeen Nam Ngiao (ขนมจีนน้ำเงี้ยว)
If you’re travelling through Northern Thailand, Khanom Jeen Nam Ngiao is one of the Thai dishes to try when you want something beyond the usual tourist favourites. It’s a bowl of thin, fermented rice noodles topped with a rich, reddish broth that gets its tang from tomatoes and its distinctive flavour from dried kapok flowers and fermented soybeans.
The dish has roots in the Tai Yai, or Shan, food culture and has become a much-loved part of Northern Thai cuisine. The broth typically includes pork, often ribs or minced pork, and some versions contain cubes of pork blood. It’s usually served with fresh vegetables, pickled greens and crispy pork rinds on the side.
The flavour is savoury, slightly sour, and gently spicy, making it quite different from the coconut-based curries many travellers associate with Thai food.
Pad Kra Pao (ผัดกะเพรา)
If there’s one dish that feels like a reliable fallback for many people in Thailand, it’s Pad Kra Pao. Not sure what to eat? Pad Kra Pao. Need a quick lunch? Pad Kra Pao. It’s an everyday favourite, cooked to order at street stalls, small restaurants and food courts across the country. You may already know it as Thai holy basil stir-fry, but if you haven’t tried it in Thailand, add it to your list of Thai dishes to try.
The traditional version combines meat with garlic, fresh chillies and kra pao, or holy basil, stir-fried over high heat and served with rice. Minced pork is a classic choice, but chicken, beef, crispy pork and seafood are also popular. A fried egg on top is practically a meal in itself, especially when the runny yolk mixes with the spicy meat and rice.
One important detail: holy basil gives this dish its distinctive peppery flavour. It isn’t quite the same as the sweeter Thai basil used in other dishes.
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Pad See Ew Gai (ผัดซีอิ๊วไก่)
If Pad Kra Pao is the spicy, punchy choice, Pad See Ew is its milder, more comforting cousin. This is one of those Thai dishes to try when you want something savoury and satisfying without too much chilli. I love the combination of wide, chewy rice noodles, egg, chicken and Chinese broccoli, all tossed in soy sauce over a hot wok. Those slightly charred edges on the noodles add a lovely smoky flavour.
Pad See Ew has Chinese culinary influences, which you can see in its use of soy sauce, noodles and high-heat stir-frying. The name refers to the soy sauce used to season the dish. Chicken is a popular option, but pork and beef are common choices too. You’ll also find versions with tofu or seafood.
It’s easy to find at Thai street-food stalls and food courts, making it a dependable choice for a quick lunch or an easy dinner.
Jok (โจ๊ก)
I tend to get a little under the weather when the seasons change, and I have notoriously stubborn tonsils. Once I get a sore throat, it can take weeks to settle down. During those days, few things bring me as much comfort as a steaming bowl of jok.
Jok is Thai rice porridge, cooked until the grains break down into a thick, silky consistency. It’s commonly served with minced pork, fresh ginger, spring onions and a soft-boiled egg. Mild, warm and easy to eat, it’s a popular breakfast, but I think it deserves a place on any list of Thai dishes to try, especially if you enjoy comforting food.
My party days are mostly behind me, but I suspect jok would also hit the spot after one of those wild nights on Khao San Road. I can’t personally vouch for that these days, but a hot bowl of porridge sounds like a pretty good way to face the morning.
👉 Also read: How to Spend One Perfect Day in Thonburi, Bangkok
Larb Moo (ลาบหมู)
If you enjoy food that balances heat, acidity and fresh herbs, Larb Moo is worth seeking out. Made with minced pork, lime juice, fish sauce, chilli, mint and toasted rice powder, it’s a dish with plenty of character. The toasted rice adds a subtle nuttiness and a slightly grainy texture, while the lime and herbs keep every bite bright and fresh.
Larb is closely associated with Isaan, Thailand’s northeastern region, where bold, punchy flavours are a hallmark of the food. It’s often served with sticky rice and a plate of raw vegetables, which help balance the heat and make the meal feel complete. Recipes vary, so some versions are fiery while others lean more towards sour and savoury.
You’ll also find larb made with chicken, beef or mushrooms. If you’re trying it for the first time, pork is a good place to start, especially if you enjoy dishes that are fresh, fragrant and a little spicy.
Khao Man Gai (ข้าวมันไก่)
When in doubt, Khao Man Gai. Having a PMS day? Khao Man Gai. Making a quick 7-Eleven food run? Better check the fridge for a box of Khao Man Gai before you leave. Yes, Thailand’s beloved chicken-and-rice dish even comes in a convenient boxed version, and I rarely pass up a chance to eat it.
On paper, it sounds almost ridiculously simple: tender chicken served over rice cooked in chicken fat and stock, with cucumber, a small bowl of broth and a dipping sauce that deserves far more attention than it gets. But that’s the magic of it. The chicken, fragrant rice, comforting soup and punchy ginger-based sauce come together in a way that makes the whole meal far greater than the sum of its parts.
Khao Man Gai has roots in Hainanese chicken rice, brought to Thailand through Chinese culinary influences. It may not be the most elaborate dish on this list, but it’s one of my most reliable favourites. Sometimes, simple food is exactly what you want.
👉 Also read: Why Slow Travellers Fall in Love with Chiang Mai
Nam Prik Kapi with Pla Too (น้ำพริกกะปิ ปลาทู)
I had visited Thailand several times before finally moving here in 2023, but it was only after I started living here that I discovered this combination in our school canteen. And honestly, I fell in love with it.
Nam Prik Kapi is a punchy chilli dip made with fermented shrimp paste, chillies, lime and other seasonings. It’s usually served with pla too, or short-bodied mackerel, alongside rice and an assortment of fresh or cooked vegetables. On paper, it might not sound particularly exciting, but the magic lies in how you eat it all together.
A little fish, a dab of the salty, tangy, spicy dip and a bite of crunchy vegetables. Each element brings something different, and the combination is what makes the meal so satisfying. The dip is intense on its own, but the fish softens its sharper edges while the vegetables bring freshness and crunch.
This is the kind of meal travellers may miss if they stick to restaurant menus designed around familiar Thai favourites. If you get the chance to share it at a local table or canteen, take it. Sometimes, the meals you discover after you stop being a visitor are the ones you remember most.
Isaan Fermented Sausage (ไส้กรอกอีสาน)
If you spot Isaan fermented sausage at a Thai street-food stall, it’s worth giving it a try. Made with pork, garlic and rice, the sausage is left to ferment before being grilled, giving it a distinctive tangy flavour that sets it apart from many other sausages. The outside develops a lovely char over the heat, while the inside stays juicy and savoury.
As its name suggests, this sausage comes from Isaan, Thailand’s northeastern region, where fermentation is an important part of the food culture. The rice helps the fermentation process along, creating the characteristic sourness. Some versions are made with pork alone, while others include pork fat for a richer texture.
You’ll often find it served with fresh cabbage, slices of ginger and small chillies. Don’t treat these as mere garnishes. The crisp cabbage, sharp ginger and heat of the chilli balance the sausage beautifully, making each bite a little different.
A small word of caution, though: if you’re not used to fermented foods, this may not be the best place to start. Speaking from personal experience, I’d avoid eating it cold, particularly if you’re trying it for the first time, as it can upset your stomach. Choose a food stall or restaurant that serves it hot and freshly grilled, and if fermented flavours aren’t your thing, there’s absolutely no need to force it. Thailand has plenty of other wonderful dishes to try.
👉 Also read: Is Thailand Worth Visiting in 2026 For Non-Party People?
Stuffed Bitter Melon Soup (ต้มจืดมะระยัดไส้)
Not all Thai dishes to try need to be fiery, rich or packed with bold flavours. Tom Juet Ma Ra Yad Sai is a lovely example of the gentler side of Thai cooking: a clear, comforting soup made with bitter melon stuffed with seasoned minced pork. The broth is light and savoury, while the melon brings a distinctive bitterness that gives the dish its character.
The stuffed melon is usually simmered in a clear broth with garlic, pepper and other simple seasonings until the filling is cooked through and the flavours come together. Some versions include tofu or other vegetables, but the combination of tender bitter melon, savoury pork and delicate broth is what makes this soup special.
Bitter melon can take a little getting used to, so this may not be the first dish I’d recommend to someone who prefers sweeter, milder flavours. But if you enjoy exploring beyond the familiar dishes on tourist menus, it’s a lovely introduction to the quieter, more homely side of Thai food.
A Few Things to Know About Eating Thai Food
1. Not everything has to be spicy.
Thai food is known for its chillies, but there’s plenty of variety, from gentle rice porridge to clear soups and savoury noodle dishes. If you prefer less heat, ask for mai phet (ไม่เผ็ด), meaning “not spicy”. Some dishes already contain chillies, though, so it may not guarantee a completely mild meal.
2. Thai food changes from region to region.
The food you find in Northern Thailand can be quite different from what’s served in the Northeast, Central Thailand or the South. Northern dishes often feature herbs and distinctive broths, Isaan food is known for its punchy, sour and spicy flavours, while Southern cooking is famous for its bold heat and use of spices. Exploring regional food is a wonderful way to experience just how varied Thai cuisine can be.
3. Look beyond tourist menus.
If you’re looking for Thai dishes to try beyond the familiar favourites, start with food courts, street-food stalls and small neighbourhood eateries. They can introduce you to dishes you might never spot on menus aimed at visitors. Don’t be afraid to try somewhere that looks busy with local diners, and use the opportunity to explore beyond the dishes you already know.
4. Eating well doesn’t have to cost much.
One of the things I love about eating in Thailand is how accessible everyday food can be. A bowl of noodles, a plate of rice with a freshly cooked stir-fry or a meal from a food court can be satisfying without stretching your travel budget. Food is widely available, too, from morning markets to evening street stalls, though opening hours and choices vary by location.
5. Don’t overlook the accompaniments.
Fresh vegetables, herbs, dipping sauces and little bowls of broth are often part of the experience. With dishes like nam prik kapi and pla too, the combination matters just as much as the main ingredients. Try a little of everything together and see how the flavours balance each other.
A Quick Note Before You Go
I’d visited Thailand several times before I finally moved here in 2023, but living here has introduced me to a side of Thai food I barely knew as a visitor. Some of my favourite discoveries haven’t come from restaurant recommendations or carefully planned food trips. They’ve come from everyday meals, trying something unfamiliar and finding myself going back for it again and again.
That’s one of the things I love about slow travel. You don’t have to chase the most famous dishes or eat your way through a list of recommendations to experience a place through its food. Sometimes, the most memorable meal is a simple plate of chicken and rice, a bowl of comforting porridge or a combination of fish, vegetables and chilli dip you might never have thought to order.
So if you’re planning a trip to Thailand, I hope this list gives you a few new ideas. There are so many Thai dishes to try beyond Pad Thai and green curry, and you don’t need an expensive food tour to start exploring. Be curious, try something unfamiliar and give yourself room to discover your own favourites.
If you’re planning a trip, you can browse my Thailand travel guides for more ideas. You’ll also find stories from my travels through Laos and Uzbekistan, along with reflections on why I prefer a slower, more intentional way of travelling.
If you’d like new stories delivered straight to your inbox, my newsletter goes out every Tuesday. You can sign up here. I’m also on Instagram, where I share the quieter moments of travel and everyday life that don’t always make it into the blog.
And now, I’d love to hear from you. Which Thai dish would you most want to try, or is there a favourite you think I should have included? Tell me in the comments. If you know someone planning a trip to Thailand who loves good food, send this article their way.
