Papa's

A world-famous Thai spicy and sour soup with lemongrass, galangal, and kaffir lime leaves. The broth is fragrant, zesty, and packs a chili heat. Typically eaten with steamed rice.

A rich coconut milk soup infused with galangal, lemongrass, and tender chicken. Creamy, slightly sour, and savory with a soothing aroma. Less spicy than Tom Yum and very comforting.

A mild, savory broth usually made with vegetables and ground meat or tofu. Light and refreshing, often seasoned with soy sauce and garlic. A great non-spicy option to balance a meal.

Known locally as 'Larb', this is a salad of minced meat tossed with lime juice, chili flakes, fish sauce, mint, and toasted rice powder. Sour, salty, and spicy with a unique crunchy texture from the rice powder. Typically eaten with sticky rice.

Instant noodles tossed in a zesty Thai salad dressing with lime, chili, and onions. Chewy noodles meet a punch of spicy and sour flavors. A popular street food dish.

Known as 'Yum Woon Sen', this salad features clear mung bean noodles (glass noodles). Light, slippery texture with a spicy, sour, and slightly sweet dressing usually containing celery, peanuts, and tomato.

Thailand's iconic stir-fried rice noodle dish. Flavored with tamarind paste, fish sauce, eggs, peanuts, and bean sprouts. A perfect balance of sweet, sour, and savory flavors.

A stir-fry dish featuring chicken and crunchy roasted cashew nuts. Cooked with dried chilies and vegetables in a savory, slightly sweet sauce. Served with steamed rice.

A spicy and aromatic stir-fry using holy basil leaves, garlic, and fresh chilies. One of the most popular Thai street foods. Savory, salty, and spicy. Served with steamed rice.

Wide rice noodles served with a thick, savory gravy made from stock and soybean paste, typically with kale. The texture is smooth and rich. Known as 'Rad Na' in Thailand.

Boiled rice served in a clear, savory broth often flavored with ginger, garlic, and cilantro. Soft, comforting, and easy to eat. A common breakfast or light meal.

Wide rice noodles stir-fried with dark soy sauce, egg, and kale. Savory and slightly sweet with a charred aroma from the wok. A non-spicy favorite known as 'Pad See Ew'.