Thai Cuisine

Thailand had more dishes on the list than any other country: tom yum kung (4th), pad thai (5th), som tam (6th), massaman curry (10th), green curry (19th), Thai fried rice (24th) and nam tok mu (36th).

Massaman curry (Thai: แกงมัสมั่น, RTGS: kaeng matsaman, pronounced [kɛ̄ːŋ mát.sā.màn] ) is a rich, flavourful, and mildly spicy Thai curry.

Khao soi or khao soy (Thai: ข้าวซอย, pronounced [kʰâ(ː)w sɔ̄ːj]; Northern Thai: ᩮᨡᩢ᩶ᩣᨪᩬ᩠ᨿ, pronounced [kʰa᷇(ː)w sɔ̄ːj]; Lao: ເຂົ້າຊອຍ, pronounced [kʰȁ(ː)w sɔ́ːj]; Shan: ၶဝ်ႈသွႆး, pronounced [kʰaw˧˧˨.sʰɔj˥]; Burmese: အုန်းနို့ခေါက်ဆွဲ, pronounced [ʔóʊɴ no̰ kʰaʊʔ sʰwɛ́]) is a dish served in Northern Thailand.

Khanom chin or khanom jeen are fresh, thin white rice noodles in Thai cuisine which are made from rice fermented for three days, boiled, and extruded through into boiling water through a sieve.

American fried rice (Thai: ข้าวผัดอเมริกัน, RTGS: khao phat amerikan, pronounced [kʰâ(ː)w pʰàt ʔāmēːrīkān]) is a Thai fried rice dish with "American" side ingredients like fried chicken, ham, sausages, raisins, and ketchup.

Khanom thuai talai (Thai: ขนมถ้วยตะไล, Thai pronunciation: [kʰā.nǒm tʰûaj tā.lāj]), usually shortened to khanom thuai (ขนมถ้วย), is a Thai dessert made from rice flour, coconut milk and sugar.

Khao mu daeng (Thai: ข้าวหมูแดง, pronounced [kʰâːw mǔː dɛ̄ːŋ], lit.: 'red-pork rice') is a Thai dish, the local variant of char siew with rice (Chinese: 叉烧饭, pinyin: chā shāo fàn) of Chinese cuisine.

Roti sai mai (Thai: โรตีสายไหม, pronounced [rōː.tīː.sǎːj.mǎj]; sai mai meaning 'silk thread') is a Southeast Asian dessert from Thailand.

Bua loi or bua loy (Thai: บัวลอย, pronounced [būa lɔ̄ːj], lit. 'floating lotus') is a Thai dessert.

Drunken noodles or drunkard noodles is a Thai stir-fried noodle dish similar to phat si-io but spicier.

Red curry (Thai: แกงเผ็ด, RTGS: kaeng phet, pron. [kɛːŋ pʰèt], lit. 'spicy curry') is a Thai dish consisting of red curry paste cooked in coconut milk with meat such as chicken, beef, pork, duck or shrimp added, or else a vegetarian protein source such as tofu.

Khao kha mu or khao kha moo (Thai: ข้าวขาหมู, pronounced [kʰâːw kʰǎː mǔː], lit. 'rice leg-pork'; Chinese: 猪脚饭, pinyin: zhū jiǎo fàn), or sometimes simply called kha mu (ขาหมู), is a popular Thai food.

Mi krop (Thai: หมี่กรอบ, pronounced [mìː krɔ̀ːp]), also spelled mee krob, is a Thai dish consisting of deep-fried rice vermicelli noodles with a sweet and sour sauce.

Kai yang or gai yang (Thai: ไก่ย่าง, pronounced [kàj jâːŋ], lit. 'grilled chicken'), also known as kai ping or gai ping (Thai: ไก่ปิ้ง), or pīng kai (Lao: ປີ້ງໄກ່, [pîːŋ kāj]), is a dish of shared origin from Lao and Thai peoples commonly eaten throughout the regions of both Laos and Thailand.

Suea rong hai (Thai: เสือร้องไห้, pronounced [sɯ̌a rɔ́ːŋ hâːj]; Lao: ເສືອຮ້ອງໄຫ້, pronounced [sɯ̌a hɔ̂ːŋ hȁːj]; Northeastern Thai: เสือฮ้องไห้, pronounced [sɯ̌a hɔ̏ːŋ hàːj]) is a Lao and Northeastern Thai local food cooked from brisket of beef, flavored with spices, grilled rare, sliced into small pieces, and served with sticky rice and other dishes.

used in a variety of Asian cuisines, particularly in Thai dishes such as soups or curry pastes.

It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, the Philippines, Thailand, and Vietnam.

Rice noodles are noodles made with rice flour and water as the principal ingredients.

Cambodian cuisine, Cambodian, Lao cuisine, Lao, Thai cuisine, Thai

Bangladeshi, Cambodian, Filipino, Lao, Malaysian, Northeast Indian, Thai.

Pad kaphrao (Thai: ผัดกะเพรา, pronounced [pʰàt kà.pʰrāw]; transl. stir-fried holy basil), also spelled pad kaprow, pad kaprao, or pad gaprao, is one of the most popular Thai dishes in Thailand.