Mama Mia

A traditional Thai spicy salad typically made with fresh herbs, lime juice, fish sauce, and chilies. The flavor profile is a balance of sour, salty, and spicy.

Also known as Som Tum. Shredded green papaya pounded with chilies, garlic, lime, and fish sauce. Crisp texture with spicy, sour, and sweet flavors.

Yum Woon Sen. Glass noodles tossed with spicy lime dressing, vegetables, and your choice of meat. Light, refreshing, and spicy.

Fresh shredded green mango tossed with a spicy, sour, and savory dressing. Tart and crunchy.

Raw fresh shrimp served with a spicy garlic, chili, and lime dipping sauce. Zesty and very spicy.

A simple salad of assorted fresh vegetables with dressing.

Laab Kai. Minced chicken tossed with lime juice, fish sauce, chili flakes, mint, and toasted rice powder. Savory, sour, and aromatic.

Nam Tok Gai. Slices of grilled chicken tossed with spicy Isan-style dressing, herbs, and roasted rice powder.

Yum Pak Boong Krob. Deep-fried water spinach (morning glory) served with a rich, spicy, sour, and sweet dressing containing minced meat or seafood.

Nam Tok Moo. Slices of grilled pork tossed with spicy dressing, herbs, and roasted rice powder.

Chicken pieces coated in a light tempura batter and deep-fried until crispy.

Crispy fried chicken served with a sweet and tangy lemon sauce.

Prawns coated in light batter and deep-fried.

Fried prawns served with a tangy lemon sauce.

Squid rings or pieces battered and deep-fried.

Fried squid served with lemon sauce.

Fish fillets battered and deep-fried.

Fried fish fillets served with lemon sauce.

Assorted vegetables battered and deep-fried.

Fried vegetables served with lemon sauce.

Tom Yum. A world-famous Thai soup with lemongrass, galangal, kaffir lime leaves, and fresh chilies. It has a distinctive hot and sour flavor.

Spicy and sour Tom Yum soup served with noodles.

Poh Tak. A clear, spicy, and sour soup flavored with holy basil, chilies, and lime juice. Highly aromatic.

Clear broth soup served with rice noodles.

Tom Kha. A rich and creamy coconut soup infused with galangal, lemongrass, and kaffir lime leaves. Savory, slightly sour, and comforting.

Noodle soup served with bouncy fish balls.

A mild, clear broth soup with mixed vegetables.

Yellow egg noodles served in a savory broth with slices of roasted duck.

Clear soup with glass noodles and Chinese cabbage.

Clear soup with dumplings (wontons).

Large river prawn grilled until the shell is charred and the meat is smoky and juicy. Served with spicy seafood sauce.

Spicy and sour Tom Yum soup featuring a giant prawn.

Giant prawn steamed simply to preserve its natural sweetness.

Classic Pad Thai stir-fried noodles topped with a grilled giant prawn.

Giant prawn deep-fried and tossed with crispy garlic and pepper.

Goong Ob Woon Sen. Giant prawn baked in a pot with glass noodles, ginger, and soy sauce.

Giant prawn stir-fried with fragrant yellow curry powder, egg, and vegetables.

Giant prawn steamed in a spicy and sour lime broth with garlic and chilies.

Giant prawn cooked in a rich and spicy red curry sauce.

A salad featuring grilled or boiled giant prawn with spicy dressing.

Whole fish grilled, often crusted with salt. Served with spicy dipping sauce.

Deep-fried whole fish.

Pla Tod Nam Pla. Deep-fried fish served with a savory fish sauce dressing and often a spicy mango salad on the side.

Deep-fried fish topped with crispy garlic.

Deep-fried fish topped with a spicy and sour green mango salad.

Deep-fried fish topped with a spicy chili sauce (Pla Rad Prik).

Deep-fried fish topped with sweet and sour sauce, vegetables, and pineapple.

Pla Neung Manao. Whole fish steamed in a spicy, sour garlic and lime broth.

Whole fish steamed with soy sauce, ginger, and spring onions.

Fried rice cooked with chunks of crab meat.

Egg noodle soup topped with crab meat.

Crab meat stir-fried with fragrant yellow curry powder, egg, and vegetables.

Crab baked in a clay pot with glass noodles and herbs.

Pieces of crab stir-fried with yellow curry powder.

Deep-fried soft shell crab topped with crispy garlic.

Grilled crab.

Fried soft shell crab tossed with spicy seasonings.

Steamed fresh crab.

Thai-style omelet filled with crab meat.

Gaeng Keow Wan. Sweet and spicy curry made with green chilies, coconut milk, and Thai eggplant.

Prawns stir-fried in a rich red curry sauce.

Gaeng Phed. A spicy coconut curry made with dried red chilies.

Pad Prik King. Stir-fried crispy pork with red curry paste and long beans. A dry curry dish.

Mild and creamy yellow curry made with turmeric, potatoes, and onions.

Chicken stir-fried with yellow curry powder.

Kaeng Phed Ped Yang. Red curry with roasted duck, pineapple, tomatoes, and grapes.

Panang Curry. A rich, thick, and slightly sweet red curry with peanuts and kaffir lime leaves.

Massaman Curry. A mild, rich curry influenced by Persian cuisine, containing potatoes, onions, and peanuts.

Stir-fried red curry paste with long beans (Pad Prik King).

Thai fried rice with eggs and vegetables.

Fried rice with pineapple chunks, cashew nuts, and curry powder. Sweet and savory.

Fried rice flavored with spicy and sour Tom Yum paste and herbs.

Poached chicken served with seasoned rice and ginger chili dip.

Fried rice cooked with green curry paste.

Fried chicken served over seasoned rice.

Steamed jasmine rice.

Rice stir-fried with garlic.

Glutinous rice, perfect for eating with hands alongside salads or grilled meats.

Slices of bread.

Thailand's national noodle dish. Stir-fried rice noodles with egg, peanuts, bean sprouts, and a sweet-sour tamarind sauce.

Yellow egg noodles stir-fried with vegetables.

Wide rice noodles stir-fried with egg and vegetables, likely Pad See Ew.

Macaroni stir-fried with tomato sauce.

Pad Kee Mao. Wide rice noodles stir-fried with spicy basil sauce, chilies, and vegetables.

Macaroni stir-fried with spicy basil sauce.

Pad See Ew. Wide rice noodles stir-fried with sweet dark soy sauce, egg, and Chinese broccoli.

Spaghetti served with tomato sauce.

Thin rice vermicelli stir-fried with dark soy sauce.

Spaghetti stir-fried Thai-style with spicy basil, garlic, and chilies.

Fresh fruit juices and blended smoothies.

Brewed coffee, served hot or iced.

Strong black tea.

Thai milk tea, sweet and creamy.

Tea with lemon juice and sugar.

Hot ginger drink.

Fragrant hot jasmine tea.

Assorted carbonated soft drinks.

Diet cola.

Sweetened iced tea.

Carbonated water.

Refreshing soda mixed with red sala syrup and lime juice.

Green tea.

Bottled water.

Local and international lager beers.

Local Thai spirits, typically rum or whiskey based.