National Classics

• Tom Yum Goong (Spicy Shrimp Soup): A hot and sour shrimp soup, essential ingredients include lemongrass, galangal, and kaffir lime leaves.
• Green Curry with Chicken (Gaeng Keow Wan): A coconut milk-based curry that pairs perfectly with rice.
• Pad Thai (Stir-Fried Noodles): Street stall portions cost 50–80 Thai Baht; the more unassuming the stall, the better the taste.
• Mango Sticky Rice: Sweet sticky rice with coconut milk served with ripe mango—a classic dessert.
• Boat Noodles (Kuay Teow Reua): Small bowls of soup noodles—you can easily order a dozen in one go.

Unique Experiences

• Night Market Snacks: Grilled chicken skewers, fried insects, coconut ice cream, banana pancakes.
• Northern Thai Cuisine (Chiang Mai): Khao Soi (curry noodle soup), Northern Thai sausage, Chiang Mai-style noodles.
• Seafood: Grilled prawns, steamed lemon fish, and curry crab in Phuket and Hua Hin.
• Tropical Fruits: Mangosteen, rambutan, durian, and langsat (most abundant June to August).
• Thai Iced Tea: Orange-colored tea with sweetened condensed milk and plenty of ice.

Practical Tips

• Choose street food stalls based on customer flow—quick turnover and a local crowd are always good signs.
• When a restaurant menu says “Spicy,” it’s usually spicier than expected; you can ask for “Mai Phet” (not spicy).
• Be mindful of hygiene at night markets; avoid raw foods and ice unless made from purified water.
• Most Thai restaurants don’t add service charges—the amount on the bill is the final total.