Doi Soi 12

A refreshing and spicy Thai salad known as Yam Woon Sen. It features glass noodles (mung bean noodles) tossed with lime juice, fish sauce, chilies, and herbs like celery and cilantro. Light, tangy, and savory.

A zesty salad combining tuna with aromatic sliced lemongrass, chilies, and Thai herbs. The dressing is typically spicy and sour, highlighting the fragrance of the lemongrass.

Crispy fried eggs cut into pieces and tossed in a spicy, sour, and savory Thai salad dressing (Yam). Often includes onions, tomatoes, celery, and fresh chilies.

A classic Northeastern Thai minced chicken salad. Seasoned with lime juice, fish sauce, chili flakes, mint, and toasted ground rice which adds a signature nutty aroma and crunch. Eaten with sticky rice.

Similar to Laab Kai but made with minced pork. It offers a rich, savory flavor balanced by the acidity of lime and the heat of dried chilies. Fresh herbs like mint and cilantro provide freshness.

Kai Jeow is a Thai-style omelet, deep-fried in hot oil until golden and crispy on the edges while fluffy inside. It is savory, seasoned with fish sauce or soy sauce, and served over steamed rice.

Steamed Thai jasmine rice, fragrant and fluffy. The standard accompaniment to most Thai dishes.

Unpolished rice with the bran layer intact. It has a chewier texture and nuttier flavor compared to white rice.

Glutinous rice steamed until chewy and sticky. Traditionally eaten by hand and pairs perfectly with salads like Laab or grilled meats.

Chicken pieces stir-fried with crunchy toasted cashew nuts, dried chilies, onions, and bell peppers in a savory-sweet sauce. Not very spicy and full of texture.

Plump prawns stir-fried with roasted cashew nuts and vegetables. The sauce glazes the ingredients, offering a mix of savory, sweet, and nutty flavors.

Thai sweet and sour stir-fry containing pineapple, tomatoes, cucumber, onions, and bell peppers. The sauce is a bright red-orange, offering a tangy and sweet flavor profile.

An aromatic and spicy stir-fry known for its use of rhizome (fingerroot), green peppercorns, kaffir lime leaves, and fresh chilies. It has a strong herbal fragrance and significant heat.

Stir-fry using Thai roasted chili paste (Nam Prik Pao), which is sweet, savory, and mildly spicy. The dish typically includes onions, basil, and vegetables, with a rich, dark reddish-brown sauce.

A rich, relatively mild curry influenced by Persian cuisine. Made with coconut milk, peanuts, potatoes, onions, and spices like cinnamon and cardamom. It is sweet, savory, and slightly tangy.

Known as Gaeng Keow Wan, this is a popular Thai curry made with green chilies, coconut milk, Thai eggplant, and sweet basil. It is spicy, creamy, and slightly sweet.

A thick, salty, and sweet red curry with a rich peanut flavor. Less soup-like than Green Curry, it typically features kaffir lime leaves and is served over rice.

Thailand's famous stir-fried rice noodle dish. Flavored with tamarind paste, fish sauce, dried shrimp, and sugar, it strikes a balance of sweet, sour, and salty. Served with peanuts and lime.

A fusion twist on the classic Phad Thai, using spaghetti pasta noodles instead of rice noodles. Stir-fried with the same sweet and tangy tamarind sauce and fresh seafood.

A unique variation where strands of firm green papaya are used as the 'noodles'. Stir-fried with chicken and Phad Thai sauce, offering a crunchy texture and fresh flavor.

Spicy spaghetti stir-fry with Thai herbs, fresh chilies, green peppercorns, and holy basil. 'Ki Mao' means 'Drunkard', implying it's spicy enough to cure a hangover.

Wide rice noodles stir-fried with a spicy and aromatic mixture of holy basil, fresh chilies, and garlic. A savory and fiery dish.

A popular comfort dish featuring wide rice noodles stir-fried with soy sauce, egg, and Chinese kale (gai lan). It has a savory, slightly sweet flavor with a smoky char from the wok.

Wide rice noodles (often lightly charred) served covered in a thick, savory gravy made from stock and tapioca starch. Includes Chinese kale and meat.

Rice noodles served in a spicy and sour Tom Yam broth. The soup is fragrant with lemongrass, galangal, and kaffir lime leaves, packed with flavor.

A classic clear broth noodle soup with rice noodles and meat. Mild, savory, and soothing, usually garnished with cilantro and green onions.

Known locally as Kuay Jab Yuan. It features chewy, thick rice noodles in a slightly viscous, peppery pork broth. Often served with fried shallots and fresh herbs.

Classic Thai fried rice stir-fried with eggs, onions, tomatoes, and your choice of meat. It is savory and comforting, typically served with cucumber slices and lime.

Fried rice flavored with aromatic green curry paste. The dish is enhanced with a salted egg, adding a rich, creamy texture and salty kick to the spicy rice.

Spicy and sour fried rice infused with Tom Yam herbs like lemongrass and kaffir lime. Served with salted egg to balance the intense flavors.