Raan Hia Chai

Thai holy basil stir-fry (Pad Kra Pao) served over rice. Minced meat is wok-tossed with chili, garlic, and aromatic basil leaves. Salty, spicy, and savory; typically eaten mixed with the rice.

Stir-fried red curry paste (Pad Prik Gaeng) with meat and green beans or bamboo shoots. Intense herbal flavor with a spicy kick from the curry paste. Served over steamed rice.

A spicy herbal stir-fry featuring rhizome (fingerroot), green peppercorns, and chilies. Aromatic and fiery, known for its sizzling sound when cooking. Offers a distinct medicinal heat and savory taste.

Stir-fry with mild bell peppers, onions, and meat. A savory dish that is less spicy than typical Thai curries. Crunchy texture from the vegetables balanced with tender meat.

Stir-fried shrimp with bell peppers and onions served over rice. Mild, savory, and slightly sweet from the peppers. The shrimp provides a firm, juicy texture.

Classic Thai fried rice cooked without meat, using assorted vegetables and soy sauce. Light, fluffy jasmine rice stir-fried in a wok. Savory and simple, often served with a slice of lime.

Jasmine rice stir-fried with egg, onions, and your choice of meat. Seasoned with soy sauce and fish sauce for a savory umami flavor. A staple comfort food dish.

Thai fried rice featuring fresh shrimp. Wok-tossed with egg and vegetables until fragrant. The rice is fluffy and savory, complementing the sweetness of the shrimp.

Meat stir-fried with plenty of garlic and ground white pepper (Tod Kratiem). Salty and savory with a pungent garlic aroma. Served over steamed rice, often with cucumber slices.

Shrimp stir-fried with crushed garlic and white pepper. The dish is fragrant, salty, and savory. Served on top of jasmine rice to soak up the garlic oil.

Crispy pork belly (Moo Grob) stir-fried with garlic and pepper. Combines the crunchy texture of the pork skin with savory garlic seasoning. Rich, fatty, and flavorful.

Stir-fried Chinese kale (Kana) with crispy pork belly (Moo Grob). A popular dish combining crunchy green vegetables with savory, fatty pork. Seasoned with oyster sauce and chili.

An assortment of seasonal vegetables stir-fried in oyster sauce or soy sauce. Crisp, healthy, and savory. Served over steamed jasmine rice.

Deep-fried chicken served on top of rice. The chicken is typically marinated, battered, and fried until golden. Served with a sweet chili or spicy dipping sauce.

Fried rice infused with the sour and spicy flavors of Tom Yum paste. Includes lemongrass, kaffir lime leaves, and chili. A zesty and aromatic twist on standard fried rice.

Broad flat rice noodles stir-fried with soy sauce, egg, and Chinese kale (Pad See Ew). Has a sweet and savory flavor with a charred aroma from the wok. Chewy and satisfying.

Thai-style sukiyaki stir-fried without broth (Suki Haeng). Glass noodles cooked with vegetables, egg, and meat in a pungent fermented bean curd sauce. Sweet, spicy, and savory.

Stir-fried glass noodles with shrimp and vegetables in sukiyaki sauce. A dry version of the popular hot pot dish. Spicy, savory, and rich in texture.

Thai sukiyaki served as a soup (Suki Nam). Glass noodles, vegetables, and meat boiled in a broth with egg and spicy fermented tofu sauce. Warm and flavorful.

Glass noodle soup with shrimp, vegetables, and egg in sukiyaki sauce. The broth is seasoned with a distinct spicy and sour pink sauce. Light yet filling.

Meat stir-fried with yellow curry powder, egg, onions, and celery (Pou Pong Garee style). Creamy, savory, and aromatic with mild spice. Served over rice.

Mixed seafood stir-fried with yellow curry powder, egg, and vegetables. Rich and creamy sauce with a fragrant curry aroma. Served on top of steamed rice.

Pad Thai, the famous stir-fried rice noodle dish. Flavored with tamarind paste, fish sauce, dried shrimp, and peanuts. Sweet, sour, and savory with a chewy noodle texture.

A meat-free version of Pad Thai noodles. Stir-fried with tofu, egg, bean sprouts, and peanuts in a tamarind sauce. Sweet and tangy.

Classic Pad Thai served with fresh shrimp. Rice noodles stir-fried in a sweet and sour tamarind sauce with peanuts and bean sprouts. A quintessential Thai street food dish.

A mild, clear broth soup (Kaeng Jued) with soft tofu and seasoned minced pork balls. Often includes glass noodles and napa cabbage. Comforting, light, and savory.

Hot and sour soup with chicken in a clear broth. Flavored with lemongrass, galangal, kaffir lime leaves, and fresh chilies. Spicy and refreshing without coconut milk.

Spicy and sour clear soup with shrimp (Tom Yum Goong Nam Sai). Aromatic with herbs and zesty lime juice. Offers a sharp, clean spicy flavor.

Rich and spicy Tom Yum soup with shrimp and evaporated milk or coconut milk. Creamy texture balances the sour lime and spicy chili flavors. Savory and intense.

Creamy hot and sour soup with chicken. The broth is enriched with milk for a velvety texture, infused with lemongrass and chilies. Spicy, sour, and slightly sweet.

Stir-fried water spinach (morning glory) with soybean paste, garlic, and chilies. Salty, savory, and slightly spicy with a crunchy texture. Served over rice.

A sharing portion of stir-fried morning glory (Pad Pak Boong Fai Daeng). Wok-tossed quickly with garlic, chili, and oyster sauce. Crunchy stems and savory leaves.

Fresh mushrooms stir-fried with shrimp in a savory sauce. Earthy mushrooms complement the sweet shrimp. Served over jasmine rice.

A larger portion of mushrooms and shrimp stir-fry, intended for sharing. Savory and light, cooked with garlic and soy sauce. Best eaten with rice.

Stir-fried Chinese kale with crispy pork belly (Kana Moo Grob), serving size for sharing. Crunchy vegetables and crispy, fatty pork in a rich savory sauce. A Thai favorite.

Mixed seafood stir-fried with yellow curry powder, egg, and vegetables. A large portion to share. Creamy, mild, and aromatic.

Crispy pork belly stir-fried with garlic and pepper. A larger portion for sharing. Salty, crunchy, and rich in garlic flavor.

A platter of mixed seasonal vegetables stir-fried in soy or mushroom sauce. Fresh, crunchy, and savory. A healthy side dish to accompany other meals.

A simple Thai-style fried egg (Kai Dao), often with crispy edges and a runny yolk. Typically ordered as a topping for rice dishes to add richness.

Plain steamed jasmine rice. Soft and fluffy with a fragrant aroma. The essential staple to eat with Thai curries and stir-fries.