Thai cuisine is a big (and crucial) element of any trip to Bangkok or Thailand. Thai food is renowned all over the world because of its unusual flavors and smells. A stroll through the city’s alleyways frequently leads to a stop at a food stall, where you may sample skewered meat, fried rice, noodles, and hot soups for relatively low costs.
If you want a more relaxed eating experience, Bangkok boasts a plethora of restaurants that provide a wide range of traditional Thai foods. Use our guide to a top Thai food in the area to enjoy the best of the city’s native fare.
The aromatic lemongrass, chilies, galangal, kaffer lime leaves, shallot, and lime juice, with fish sauce in tom yum goong is a strong, invigorating mix. This hot and sour soup is best served with steaming white rice and contains delicious river shrimps and straw mushrooms.
This spicy green papayas salad is a dish from Thailand’s Isaan province in the northeast. A pestle and mortar are used to pound garlic, chilies, green beans, shredded raw papaya, and cherry tomatoes, which results in a sweet-sour-spicy flavor. Peanuts, dried shrimp, or salted crab are some of the regional variants. This meal may be divisive, as some people can’t have enough of the flavor, while others can’t stand the heat.
Tom kha kai is a milder version of tom yum, with spicy chilies, finely sliced baby galangal, crushed shallots, stalks of lemongrass, and delicate slices of chicken. To mitigate the spiciness, the meal adds coconut milk, which is then topped with fresh lemon juice leaves. You may eat your dish of this creamy dish with steamed rice, much like other Thai-style soups.
Gaeng daeng is a fragrant red curry made with beef, red curry paste, and silky coconut milk, topped with sliced kaffir lime leaves. Despite its vibrant color, gaeng daeng is a light dish; but, if you’re in the mood for something spicier, you can ask for fresh chili. By requesting the cook to substitute tofu for the meat, vegans and vegetarians may still enjoy this curry.
One of Thailand’s most well-known meals is Pad Thai. In a scorching hot wok, handfuls of tiny, thin, or broad noodles are stir-fried with crisp beansprouts, onion, and egg. Fish sauce, garlic, shallots, dried shrimp, palm sugar, and red chilies, are often used to flavor the meal. Pad Thai is commonly made with seafood, such as fresh shrimp, crabs, or squid, but it can also be made with chicken, beef, or pig. A slice of lime wedge, crushed toasted peanuts, green beans, and fresh herbs are frequently served with stir-fried noodles.
In Bangkok, fried rice is a popular lunch option. You can easily eat and tone your body with this basic rice, eggs, and onion meal with prawns, crabs, or chicken, as well as tofu, cilantro, or leftover veggies.
Pad krapow moo is a one-dish Thai meal that may be served for dinner and lunch. In a wok, stir-fry minced pork, holy basil leaves, huge fresh chilies, green beans, soy sauce, pork, and sugar. A fried egg is placed on top of the cooking mixture on a dish of steaming white rice (kai dao).