If you have tried Pad Thai and Tom Yum Goong, there is much more Thai food to discover. In Chiang Mai you eat sticky rice with sausage, vegetables and dipping sauce, while in Isan people enjoy crunchy papaya salad and tangy fermented foods. Some dishes, like the noodles and snacks of Phuket, are specific to a city. Just as you might compare barbecue styles from region to region in the US, look for something new in the city you are visiting.
If Thai food is new to you, start with a bowl of curry or noodles with rice. With friends or family, order several dishes to share and try different flavors.
In Central Thailand, curries and several other dishes are eaten with steamed rice. The richness of coconut milk, sour, sweet and spicy notes come together differently in each dish. If you eat Tom Yum Goong and green curry in Bangkok, you can taste this combination of flavors.
In the North, sticky rice and vegetables are eaten with nam prik, and the herb-scented sausage sai ua is a favorite. Khao soi in Chiang Mai puts noodles and curry broth in one bowl. Not all Northern food is mild, so ask about the spice level when you order.
In Isan, try som tam and larb with sticky rice. Some dishes use pla ra, a fermented fish seasoning. Even within Isan, som tam differs in the chilies and seasonings used, so you can enjoy a different flavor from place to place.
In the South you can enjoy spicy dishes, and also noodles and snacks that differ by city. Phuket has dishes shaped by Chinese and Malay food culture, and the Songkhla area has the food of Chinese and Muslim communities side by side. Pick the city you are visiting and explore its signature dishes.
Desserts and some dishes are not meant to be spicy. For curries and dipping sauces, you cannot judge the heat from the color or name, so it helps to ask before you order.
Many dishes have spread and are eaten across the country. This guide explains links to regional food culture and does not claim a place of origin or an exclusive area.
Some dishes use animal-based seasonings such as fish sauce and shrimp paste. If you have a dietary restriction, ask the staff to tell you the actual ingredients, including seasonings.
Tamarind's tang meets sweetness and salt. Eat the soft noodles together with bean sprouts and peanuts and you get a crunchy, nutty bite. At places that bring dried chili flakes on the side, you can add as much as you like.
Pad Thai: flavor and how to eat it →
Sour and spicy notes build on a broth that tastes of shrimp. Lemongrass, galangal and kaffir lime leaves give tom yum its distinctive aroma. Some versions are clear and others are rich, so dishes with the same name can taste a little different.
Tom Yum Goong: flavor and how to eat it →
Behind the rich, smooth coconut milk, you taste the heat of the curry paste. The herb notes come through clearly, so it tastes quite different from sweeter, milder curries. Spoon a little curry and its pieces over your rice at a time.
Green Curry: flavor and how to eat it →
The aroma of spices such as cinnamon, cardamom and clove runs through the curry. Eating it side by side with green curry, where the herbs stand out, makes the difference between the two easy to taste. Eat the thick sauce with rice a little at a time.
Massaman Curry: flavor and how to eat it →
Sour and spicy seasoning meets the crunch of papaya. In versions with pla ra, a fermented fish seasoning, you can also taste a fermented aroma. Even with the same som tam, the taste changes with how the seasoning and chilies are used.
Som Tam (Papaya Salad): flavor and how to eat it →
The sweetness of mango meets the richness of coconut. Sticky rice is chewy, so the texture is different from eating the fruit alone. Taste the mango and the rice separately, then try them together in one spoonful.
Mango Sticky Rice: flavor and how to eat it →If you want to read more about the food and the regions behind it, these sources are a good place to start. Ingredients and recipes can vary from one restaurant to the next.
