Lak Thaï

Fried spring rolls stuffed with shrimp. Crispy and golden, usually served with a sweet and sour sauce.

Fried imperial rolls stuffed with minced pork. Crispy texture on the outside and flavorful on the inside.

Fried vegetarian rolls stuffed with taro. A sweet and slightly sugary flavor thanks to the taro.

Crispy rolls or sausages with pork flavored with lemongrass. A blend of Thai and Laotian herbs.

Isan-style (Northeastern Thailand) fermented sausage, made from pork and rice. Tangy and rich flavor, grilled.

Crispy ravioli stuffed with shrimp. Served golden with a dipping sauce.

Tod Mun Pla. Spicy red curry paste fish cakes with long beans, fried until tender.

Chicken marinated in Thai herbs and grilled. Crispy skin and tender flesh.

Strips of marinated meat dried in the sun then fried. Firm texture and concentrated flavor, excellent as an appetizer.

Fermented pork ribs with garlic and rice, then fried. Unique taste, slightly sour and salty.

Small poultry (coquelet or quail) fried with crispy garlic. Flavorful and aromatic.

Yum Pla Duk Foo. Crispy shredded catfish meat, served with a tangy green mango salad.

Hoy Jo. Tofu skin rolls stuffed with crab and pork, fried. Crispy and rich in flavor.

Marinated chicken skewers with turmeric and coconut milk, grilled. Served with peanut sauce.

Fried pastry triangles stuffed with spicy vegetables. A crispy appetizer of Indian inspiration.

Som Tum. Spicy shredded green papaya salad, seasoned with lime, fish sauce, chili, and garlic. Fresh and zesty.

Soup Nor Mai. Shredded bamboo shoot salad, seasoned with herbs, chili, and toasted rice powder.

Creamy and crunchy salad made from shredded banana flower, mixed with shrimp and a coconut milk dressing.

Yum Mamuang. Tangy green mango salad with shallots and spicy dressing. Very refreshing.

Yum Sam Krob. Salad made of three crispy ingredients (often fish, shrimp, cashews, or pork) in a tangy sauce.

Nam Khao. Laotian/Thai salad of fried and crumbled curry rice balls, mixed with fermented pork and herbs.

Yum Woon Sen. Spicy and tangy glass noodle salad, topped with seafood or deboned chicken feet.

Goong Chae Nam Pla. Raw shrimp marinated in fish sauce, served with plenty of garlic, chili, and lime.

Sliced grilled meat salad, seasoned with spicy dressing, lime, and fresh herbs.

Larb Pet. Traditional minced duck salad, flavored with herbs, chili, lime, and toasted rice powder.

Koi or Larb Dip. Thai-style seasoned beef tartare with chili, herbs, and sometimes bile for bitterness.

Larb Moo. Cooked minced pork salad, very popular, with fresh herbs, lime, and chili.

Frog legs stir-fried in a wok with garlic and pepper. Simple and flavorful dish.

Shrimp sautéed with crispy garlic and pepper. Usually served with rice.

Pad Phet Pla Duk. Catfish stir-fried in red curry with fresh green peppercorns and herbs. Very spicy and aromatic.

Mussels stir-fried with chili paste and Thai basil. Sweet-savory and spicy taste.

Duck breast stir-fried Pad Phet style, with spices, fresh green peppercorns, and herbs.

Meat dish simmered in a caramelized sweet and savory sauce.

Pad Ka Prao. The most popular Thai dish: minced meat stir-fried with holy basil, chili, and garlic, served over rice with a fried egg.

Gaeng Phet. Creamy red curry with coconut milk, moderately spicy and aromatic.

Gaeng Keow Wan. Green curry, usually the spiciest and mildest at the same time thanks to coconut milk and green chilies.

Tom Saep. Clear, spicy, and sour soup, flavored with fresh herbs and roasted chili.

Kana Moo Krob. Chinese broccoli (Gailan) stir-fried with crispy pork belly (fried), garlic, and oyster sauce.

Pad Pak Boong. Water spinach stir-fried over high heat with garlic, chili, and fermented soy sauce.

Khao Pad. Thai-style fried rice, flavorful and simple, served with cucumber and lime.

Suki. Noodle soup or stir-fry with vegetables and seafood, served with a spicy fermented tofu Suki sauce.

Gaeng Hed. Mushroom soup Isan style, flavored with herbs and sometimes fermented fish.

Pad Thai. Stir-fried rice noodles with a sweet and sour tamarind sauce, egg, peanuts, and shrimp.

Hoy Tod. Crispy mussel omelet, served on a bed of bean sprouts with a chili sauce.

Rad Na. Stir-fried wide rice noodles, topped with a thick and creamy brown sauce with vegetables and meat.

Kuay Teow Nam Sai. Noodle soup with clear and light broth, topped with meat and meatballs.

Rich and flavorful noodle soup with tripe and braised beef.

Kuay Teow Tom Yum. Sour and spicy noodle soup, flavored with lemongrass and chili.

Khanom Jeen. Fresh rice vermicelli served with various curry sauces (fish, coconut milk, or jungle broth).

Khao Piak. Thick rice noodle soup, Laotian/Vietnamese style, comforting texture.

Khao Kluk Kapi. Shrimp paste fried rice, served with various accompaniments (sweet pork, green mango, omelet). Complex flavor.

Crying Tiger. Marinated and grilled meat served with a spicy, tangy 'Jaew' sauce flavored with toasted rice.

Whole fish (Sea Bass) prepared either steamed with a spicy lemon sauce, or fried with a rich curry sauce.

Som Tum Tard. Large platter of papaya salad with many accompaniments to share.

Pla Tod Samun Prai. Crispy fried sea bream topped with a fresh herb and cashew nut salad.

Nam Prik Pla Too. Traditional mackerel and chili dip, served with fresh and boiled vegetables.

Jim Jum. Thai herbal hot pot in an earthenware pot. Meat and vegetables are cooked at the table by oneself.