Thai Food Names You Can Learn To Make With Me

 

Thai Appetizers and Side Dishes

 

Paw pai Tod (Thai Spring Rolls): เปาะเปี๊ยะทอด

Thai Spring Rolls

 These Thai spring rolls are a popular appetizer in Thailand and throughout the world. The filling is made with rice noodles, cabbage, carrots, cilantro leaves and eggs. To cook the rolls, you simply place all ingredients in a large bowl and then mix them and then roll them up, which is the most difficult part before frying them.  These spring rolls are usually served with a sweet dipping sauce.

 

 

 

 

 

 

Gai/Moo Satay (Chicken/Pork Satay): หมูสเต๊ะ Chicken Satay

Gai/Moo Satay (Chicken/Pork Satay) is a traditional dish from the southern province of Thailand. It is said to have originated in the Ayutthaya Kingdom, which was located in present-day Thailand and still has many influences from that era.
 
 
 
 
 

 

 

Thai Deep Fried Vegetable No Name: โนเนมผัก

Vegetable No Name

Thai cuisine is one of the most popular cuisines in the world. The dishes are known for their unique flavours and colourful presentation. One of these dishes is the Thai deep-fried vegetable no name, which is popular street food in Thailand. This dish consists of ingredients such as eggplant, green beans and carrots that are deep-fried until they become crunchy on the outside and soft on the inside then garnished with some fried kaffir lime leaves.

 

 

 

 

 

 Sai Oua (Northern Thai Sausage): ใส้อั่ว Sai Oua

Sai Oua or Sai Ua is a traditional Northern Thai cuisine that features fresh pork or chicken. The sausage is made with minced meat and spices, such as garlic, ginger, lemongrass, turmeric and coriander.

 

 

 

 

 

 

Thai Salads

 

Som Tam (Thai Green Papaya Salad): ส้มตำGreen Papaya Salad

Som Tam (Thai Green Papaya Salad) is one of the most famous Thai cuisines. It is a salad that unites all the "greatest hits" ingredients, such as dried shrimp, peanuts, chili and lime juice. But this dish has more to it than just well-known ingredients — its taste can't be compared with any other dish in any country in South East Asia! Som Tam (ส้มตำ), literally translated from Thai means “papaya salad” or simply “green papaya salad”. The green colour of this delicious side dish comes from shredded young green papayas which are also called som tum เส้นตำ in Thailand. A typical plate contains about five different kinds of vegetables: tomatoes, long beans, carrots etc.).

 

 

 

 

 

Larb Moo (Minced Pork Salad): ลาบหมู Larb Moo

 Moo is Isaan for pork, and Larb refers to the minced meat salad that you will find in Isaan.  The combination of flavours found in this dish is tart lime juice, salty fish sauce, spicy chilis and anise-flavoured coriander root. This dish can be prepared with beef (Neua) as well. The minced pork is combined with...lime juice, toasted rice (for crunch), onions and a selection of herbs.

 

 

 

 

 

 

 

Yum Ta Gai (Chicken and Lemongrass Salad):  ยำตะไคร้Chicken and Lemongrass Salad

Since the mid-1800s, Thai people have used lemongrass and cucumber to add flavour to their traditional dishes. This recipe combines these two ingredients with a simple dressing for a flavorful salad that can be served as an appetizer or light meal.

Chicken and lemongrass salad is a refreshing lunch or dinner. With a low-fat content, this dish can be enjoyed by non-vegetarians and vegans, vegetarians alike by excluding the chicken.

 

 

 

 

 

Thai Soups

 

Tom Yum Goong (Hot and Sour Soup with Shrimp): ต้มยำกุ้งTom Yum

Tom Yum Goong, also known as Tom Yum Kung or Tom Yam Kung. Many of us have had this soup before, either by ordering it in a restaurant or making it at home. This is one Thai dish that can be found almost anywhere in Thailand and abroad too! Just like many other Thai dishes, there are countless variations to the original recipe depending on location and personal taste.

 

 

 

 

Tom Kha Gai (Thai Coconut Galangal Chicken Soup): ต้มข่าไก่Tom Kha Gai

Tom Kha Gai is a soup made from coconut milk, galangal and chicken. It has the same ingredients as Tom Yum but is less spicy than the latter one because of using fewer chilli pepper in it. The soup tastes sour, creamy and slightly sweet with a hint of lemongrass flavour to it. However, this dish doesn’t have lime leaves as an ingredient unlike other Thai soups.

 

 

 

 

Thai Noodles

 

Pad Kee Mao Sen Yai (Drunken Noodles): ผัดขี้เมาเส้นใหญ่Pad Kee Mao

Pad Kee Mao Sen Yai (Drunken Noodles) is a Thai dish of noodles in a sweet and sour sauce with pork, egg, green onions, and fresh basil. The origins of this dish are not known for sure but the name itself means “drunken noodles” in English.  A popular story is that the dish was created by drunken cooks after a night of heavy drinking.

 

 

 

Khao-soy (Northern Thai Curry Noodles): ข้าวซอยKhao Soi

Noodles are a popular part of Thai cuisine, and the country has many unique noodle dishes. There is no more authentic Thai food than Khao-soy Gai is a northern Thai cuisine served at street markets or in small food stalls all around the region. This simple but wholesome meal consists of hand made rice noodles (similar to Chinese egg noodles) topped with chicken meat or pork slices, served either dry or in soup. The main ingredient that gives this dish its distinct taste is the curry paste. In Thailand there are several different types of curry pastes available depending on where you buy them from; these include green curry paste, red curry paste and yellow curry powder among others depending on availability in your area or of course you can make the curry paste from scratch if you have the know-how. This dish is usually served with some pickled cabbage, coriander, red onions and some boiled egg noodles that have been deep-fried for some extra crunch.

 

Pad See Ew (Wide Rice Noodles with Soy Sauce): ผัดซีอิ๊วPad See Ew

Pad See Ew (wide rice noodles in soy sauce) is a popular dish found in many parts of Southeast Asia. It is a popular dish originating from southern China. The name translates to “wide rice noodles”, but it actually refers to the wide, flat noodle used in this dish. It consists of wide rice noodles, stir-fried with soy sauce and served with slices of pork or chicken on top. The name Pad See Ew comes from the Thai words "pad" which means wide rice noodles and "Ew", meaning to cook.

 

 

Rad Na (Thai Style Noodles in Gravy): ราดหน้าRad Na Noodles

Rad Na is a dish of wide rice noodles fried with eggs and vegetables and served in a thick gravy. It's often eaten as an afternoon snack or at breakfast time. The dish can be made vegetarian by omitting pork. Rad Na is usually topped with ground dried chillies, sliced chilli peppers in white vinegar and some slices of raw garlic on the side for diners to add according to taste.

 

 

 

Pad Thai (Thai-Style Stir-Fried Noodles): ผัดไทย Pad Thai

Pad Thai is a popular dish of stir-fried rice noodles, eggs, and tofu. The recipe was originally created in Thailand as an adaptation of Chinese dishes. While Pad Thai can be served with chicken or shrimp added to the noodle mix, it is often vegetarian when prepared for temple food markets which sell food to Buddhist monks who do not eat meat. When preparing pad thai at home you have total control over what goes into your dish and can make this traditional favourite healthy by adding fresh vegetables such as bean sprouts or sweet peppers instead of high-calorie ingredients like nuts and creamy sauces that are usually found on restaurant menus.

 

Thai Stir-Fries

 

Gai Phat Met Mamuang Himmaphan (Chicken Cashew Nuts): สูตรทำไก่ผัดเม็ดมะม่วงหิมพานต์

Chicken with Cashew nuts

Spicy and savoury, this Thai style chicken dish is a tasty meal that has been enjoyed for centuries. The chickens are marinated in a sweet, spicy sauce with the addition of salty cashew nuts.

 

 

 

Pad Priew Wan Gai (Thai Sweet and Sour Chicken): ผัดเปรี้ยวหวาน

Sweet and Sour Chicken

Thai sweet and sour chicken is a popular dish that is typically prepared in Thailand. The sauce consists of an assortment of ingredients including soy sauce, vinegar and sugar. Thai sweet and sour chicken can be served as a main course or as a side dish for other dishes.

 

 

 

 

Gai Pad Gratiem (Garlic & Pepper Chicken): ไก่ผัดกระเทียม

Garlic and Pepper Chicken

Stir-Fried Garlic & Pepper Chicken is a simple dish that's quick to prepare and tastes great. The secret ingredient behind this recipe is the stir fry sauce! This dish gets its flavour from the sauce, which combines soy sauce and vinegar with chilli pepper flakes for an amazing taste.

 

 

 

 

Gai Pad King (Stir-Fried Chicken with Ginger): ไก่ผัดขิงStir Fried Chicken with Ginger 

Gai Pad King is a classic Thai dish that consists of chicken cooked in a sweet and sour sauce. ไก่ผัดขิง is very popular in Thailand. It can also be found throughout Asia. It can be served with rice or noodles, so it's ideal for lunch or dinner.

 

 

 

Khao Pad (Thai-Style Fried Rice): ข้าวผัดThai Fried Rice

"Khao Pad," also known as Thai fried rice, is a special recipe in Thailand. It can be cooked with chicken or pork meat, and it has more ingredients than other kinds of fried rice in the world. Khao Pad (literally translates to 'fried rice') is actually the most common type of dish that is served at restaurants in Thailand, especially those which have an extensive menu for both Thai food and international cuisine. In fact, you can find this dish on pretty much any menu in the country and even if it isn't on the menu there is usually no problem ordering it.

 

 

Pad Kra Pao (Thai Basil & Chili Stir-Fry): ผัดกระเพราPad Kra Oao

Pad Kra Pao (Thai basil stir-fry) is a popular Thai dish that uses Holy basil as its main ingredient. It's important to use the proper holy basil, or krapao in Thai. Krapao refers not only to any variety of basil but specifically to holy basil Ocimum sanctum, which is native to India and considered sacred by Hindus. Pad Kra Pao can be cooked with chicken, pork, beef, seafood tofu or whatever you want. The basic recipe calls for fresh kropao leaves fried along with the meat of your choice (or fish). Some recipes call for chili paste made from dried red chillies mixed into the sauce while others just use salt and black pepper. Pad Kra Pao Gai ผัดกระเพราไก่(chicken pad kra pao) is the most common version with chicken breast sliced thinly across the grain and lots of fresh chili peppers on hand so everyone can add more heat if they'd like!  This dish is also often served with a fried egg on top of the rice.

 

 

 

 

Pad Pak Bung Fai Daeng (Morning Glory): ผัดผักบุ้งไฟแดง Stir Fried Morning Glory

The Pad Pak Bung Fai Daeng (Morning Glory) is a type of Thai breakfast dish. It consists of rice noodles, eggs, and pork. The word bung means “rice” in the language of Thailand. This dish is usually served for breakfast or lunch with some Thai chili sauce on the side.

 

Thai Curries

 

Gaeng Keow Wan Gai (Thai Green Curry): แกงเขียวหวานไก่.Thai Green Curry

The most popular curry in Thailand is green curry. Gaeng Keow Wan Gai is made from a blend of herbs and spices, cooked with coconut milk and served with chicken. Green curry may not be very spicy compared to other curries but it gives you the feeling of contentment. The sweetness comes from the sugar cane that has been used in making this dish. Moreover, green means healthy as well as slimming so people who like eating sweet food will love this recipe too much!
 
 
 

 

 

 

 

Phrik Kaeng Phet (Red Curry): พริกแกงเผ็ด.Thai Red Curry

Thai Red Curry is one of the many recipes that are cooked with curry paste in Thailand. In Thai, Phrik Kaeng means chilli and Phet simply refers to a dish. So its literal translation to English is "chilli dish". The main ingredients are mostly seafood or pork, chicken or beef, and tofu can also be used. The ingredients of this curry are usually coconut milk, dried red chilli, garlic and Thai herbs. The main ingredient of the red curry paste is a special kind of dried chilli known as "phrik kaeng phet". It has a distinctive aroma and flavour that you won't find with other types of chillies. This makes it really easy to identify phrik kaeng phet just by smell alone. Another thing that sets apart phrik kaeng phet from others is its colour which ranges from dark brown to blackish purple.
 

 

 

 

Kaeng panang (Panang Curry): แพนงPanang Curry

Panang curry which is also known as Phanaeng curry like on Wikipedia is often served with roti or rice and is also used in the preparation of noodle dishes such as khanom chin nam ngiao and khao soi. It translates to "mild" and was named after the central Thai province where it originates from. The dish has become popular around the world due to its mild spiciness compared to other curries commonly found in Thailand.

Paradoxically, although Panang Curry can be considered a relatively mild form of Thai cuisine by Western standards, it is probably one of the most famous types of traditional spicy food in Japan along with tom yum goong (a hot-and-sour soup). In fact, both are considered among Japan's favourite foreign foods; an unusual occurrence for non-Japanese cuisine.

The name "Panang" comes from ancient Khmer, a language still spoken in Cambodia today. It means ‘crossed’ and refers to how a chicken’s legs are bound during the preparation of the dish.

 

Massaman Gai (Massaman Chicken Curry) : มัสมั่นไก่

Massaman Curry

The most popular curry dish in the world is no doubt, Massaman Curry. This spicy dish originated in Thailand and has been a staple of their cuisine ever since. Today it’s widely available all over the world.

Massaman curry deviates from traditional Thai curry which some believe is due to a Muslim influence from Malaysia via Middle Eastern traders.  The name massaman is thought to have originated from the old Thai word for Muslim, while historians say its origins are the Thai royal court.
Whichever is correct massaman sets itself apart from other Thai curries with its less commonly used spices like cardamom, cinnamon, and anise.
Coupled with its aromatic and complex paste usually fried in a pan with coconut cream and tamarind paste, you can expect a dish that packs both spicy and savoury flavours. 
The harmony of this curry paste with potatoes, chicken, and coconut milk makes this one of the must-have Thai dishes.

 

Thai Deserts

 

Kluai Buat Chi (Banana in Coconut Milk) : กล้วยบวชชีBanans in Coconut Milk

In Southeast Asia, the most common dish served at a birthday celebration is banana in coconut milk. This delicious and festive dessert is found throughout the region with variations in its preparation.

 

 

 

 

 

Khao Niao Mamuang (Mango Sticky Rice) : ข้าวเหนียวมะม่วง

Mango Sticky Rice

 Khao Niao Mamuang, known as Mango Sticky Rice, is nothing more than slices of mango served with steamed glutinous rice (sticky rice) mixed with sweetened coconut milk.

Some variations come with the sticky rice drizzled with sweet coconut cream, topped with a few sprinkles of roasted mung beans or sesame. 

It can also be found with green glutinous rice coloured with pandan leaf or black glutinous rice.