Thai Cuisine

Day-old jasmine rice fried hard with egg, garlic, and fish sauce, served with lime and chili fish sauce. Thailand's answer to leftover rice.

Minced meat tossed warm with lime, fish sauce, chili, and toasted rice powder, packed with herbs. The sharp, fiery salad of northeastern Thailand.

Wide rice noodles charred in a searing wok with dark soy, egg, and Chinese broccoli. Smoky, savory, and the counterweight to pad thai.

Chicken poached in coconut milk with galangal, lemongrass, and lime leaf, finished with lime and fish sauce. Creamy, sour, and gently hot.

A northern Thai coconut curry noodle soup topped with crispy fried noodles, shallots, pickled greens, and lime. Chiang Mai's signature bowl.

Turmeric-marinated chicken skewers grilled over charcoal and served with peanut sauce and cucumber relish. A Southeast Asian favorite, Thai style.

Shredded green papaya pounded with lime, fish sauce, chili, garlic, and peanuts into a spicy, sour, crunchy salad. The pounded salad of Isan.

Minced pork or chicken stir-fried hard with garlic, chili, and holy basil, served over rice with a crispy fried egg. Thailand's fast-food classic.

Sweet coconut sticky rice served with ripe mango and a salty-sweet coconut sauce. Thailand's beloved dessert, simple and irresistible.

A rich, mild curry of beef, potatoes, and peanuts in coconut milk with warm spices like cinnamon and cardamom. Thailand's gentlest, most fragrant curry.