Pmthai

A sweet and savory fresh salad mixing juicy pineapple chunks and shrimp. Dressed with a light Thai vinaigrette. A refreshing start to a meal.

Mixed seafood (mussels, shrimp, squid) seasoned with fresh herbs and Thai spices. Typical tangy and spicy flavor (Yum Talay).

A variation of Som Tum where the papaya is fried in crispy tempura before being mixed with the sauce and shrimp. Interesting contrast between the hot crispiness and the fresh sauce.

Larb is a traditional salad from Northeast Thailand (Isan) based on minced meat. Seasoned with lime, fish sauce, chili, and powdered roasted rice for crunch.

Chicken version of traditional Larb. Cooked minced meat mixed with mint, cilantro, shallots, and spices. Often eaten with sticky rice.

Beef version of Larb. Spicy and tangy minced meat salad, rich in aromatic herbs.

Diced raw salmon marinated with Thai flavors (lemongrass, lime, chili). A fusion between Western tartare and Asian spices.

Som Tum, the famous Thai salad. Shredded green papaya pounded in a mortar with lime, chili, fish sauce, and peanuts. Crunchy, spicy, and tangy.

Yam Nua, grilled beef slices mixed with cucumbers, tomatoes, and fresh herbs in a spicy lime sauce.

Pla Goong, a shrimp salad flavored with lemongrass, shallots, and mint, enhanced with a spicy sauce.

Fresh rice paper rolls filled with shrimp, rice vermicelli, lettuce, and aromatic herbs. Served cold with a sauce, often sweet and sour or hoisin.

Nam Khao, a crispy crumbled rice ball salad mixed with fermented pork (som moo), peanuts, and herbs. Unique crunchy texture.

A traditional salad using thinly sliced banana blossom, mixed with coconut milk, chili paste, and shrimp. Sweet flavor and slightly crunchy texture.

Breaded and fried chicken pieces served on a bed of salad with Thai sauce.

A fusion appetizer combining minced beef, melted cheese, and potatoes. Likely in the form of croquettes or a gratin.

Spicy fish cakes mixed with red curry paste and shredded long beans. Fried until golden and served with cucumber sauce.

Fried imperial rolls stuffed with vegetables and vermicelli. Crispy on the outside.

Fried imperial rolls stuffed with minced chicken and vegetables.

Whole or minced shrimp wrapped in wheat or rice paper and fried.

Classic imperial rolls with minced pork, black mushrooms, and vermicelli.

Fried imperial rolls with a minced beef filling.

Chicken skewers marinated in yellow curry and coconut milk, grilled. Served with a creamy peanut sauce.

The famous spicy and sour Thai soup with shrimp. Flavored with lemongrass, galangal, and kaffir lime leaves.

Mild and creamy soup based on coconut milk, chicken, and galangal. Less spicy than Tom Yum, with a tangy note.

Chicken version of Tom Yum soup. Clear, spicy, and lemony broth.

Vegetarian version of Tom Yum soup with tofu and various vegetables.

Rice noodle dish served with a rich sauce based on coconut milk, minced pork or chicken, and peanuts. A flavorful and slightly sweet specialty.

Khao Pad Sapparod. Wok-fried rice with fresh pineapple chunks, chicken, cashews, and sometimes yellow curry.

Shrimp version of pineapple fried rice. Pineapple adds a sweet touch that pairs well with seafood.

Pad Broccoli. Crispy broccoli quickly stir-fried in a wok with shrimp and an oyster garlic sauce.

Hoi Tod. Crispy mussel omelet served on a bed of sautéed bean sprouts. Both tender and crispy texture.

Pad See Ew. Wide, flat rice noodles stir-fried with beef, vegetables (often Chinese broccoli), and a sweet dark soy sauce.

Stir-fried duck slices in a wok with fresh green peppercorn clusters, providing intense aromatic heat.

Kaeng Phed Ped Yang. A rich and creamy red curry with roasted duck, sweetened with pineapple and coconut milk.

Lemongrass marinated and grilled chicken, served with a spicy dipping sauce.

Choo Chee Pla. Grilled salmon fillet topped with a thick, rich red curry sauce in coconut milk, flavored with kaffir lime leaves.

Goong Tod Kratiem Prik Thai. Large shrimp stir-fried with plenty of garlic and white pepper. Simple and flavorful.

Traditional Vietnamese rice noodle soup in a clear, fragrant beef broth, served with beef slices and meatballs.

Chicken stir-fried with crunchy cashews, vegetables, and dried chilies. Mild and nutty flavor.

Crispy noodles (Mee Krob) served with a thick seafood and vegetable gravy-like sauce.

"The crying tiger." Marinated and grilled beef brisket, served sliced with a spicy and tangy dipping sauce (Nam Jim Jaew).

A mild and rich curry of Muslim influence, with dried spices (cinnamon, cardamom), potatoes, and peanuts.

The spiciest Thai curry, made with fresh green chilies, Thai basil, and coconut milk.

Vegetarian version of green curry, with tofu and vegetables.

Spicy and sour rice noodle soup with seafood, Tom Yum style.

Thai green curry prepared with shrimp.

Curry based on dried red chili paste. Moderately spicy and fragrant.

Vegetarian version of red curry with tofu.

Thai red curry prepared with shrimp.

Stir-fried rice noodles with egg, peanuts, soy sprouts, and tamarind sauce. The national dish of Thailand.

Vegetarian version of Pad Thai with tofu.

Pad Thai prepared with shrimp.

Cambodian/Vietnamese inspired dish. Tender stir-fried beef served with tomato rice and a fried egg.

Warm rice vermicelli salad topped with sautéed chicken, spring rolls, salad, and herbs, served with nuoc-mâm sauce.

The classic version of Bo Bun with lemongrass sautéed beef.

Meat-free version of Bo Bun with vegetarian spring rolls.

Bo Bun with sautéed shrimp.

Aromatic stir-fry with julienned fresh ginger, black mushrooms, and onions. Fresh and peppery taste.

Pad Kra Pao, a street food classic. Minced meat stir-fried with plenty of Thai holy basil, chili, and garlic. Very fragrant and spicy.

Shrimp version of Thai basil stir-fry.

Whole fish fried until crispy, then topped with a sweet and sour spicy sauce with chili and garlic.

Fried sea bream topped with a thick red curry sauce rich in coconut cream.

Whole fried catfish served with a salad of fresh herbs, green mango, lemongrass, and cashews.

Steamed jasmine fragrant white rice.

Steamed sticky rice, served in a small bamboo basket. Traditionally eaten with fingers.

Stir-fried seasonal vegetables in a wok with garlic and soy sauce.

Mango Sticky Rice. Classic Thai dessert of sweet coconut sticky rice served with fresh mango slices.

Khao Tom Mat. Sweet sticky rice cooked with banana and black beans, wrapped in a banana leaf.

Khanom Maw Kaeng. A dense and rich flan made from eggs, coconut milk, palm sugar, and taro.

Black sticky rice pudding served hot or warm with sweet coconut milk and taro chunks.

Tapioca pearls cooked in sweet coconut milk, served with fresh fruit.

Crispy rolls stuffed with banana and melted chocolate.

Fried banana fritters served hot with a scoop of vanilla ice cream.

Mixed fresh seasonal fruits.

Fresh pineapple slices.

Sweet lychees served in their syrup, often with crushed ice.