Food in Thailand: A Guide to Thai Cuisine & Street Food

The best way to understand Thailand is to eat like a local. Thai cuisine plays a crucial part in the country's culture, where people have a deep connection with food and its ability to bring people together. The emphasis on lightly prepared dishes, characterised by fresh aromatics and gentle spice, is loved worldwide, and there's nothing quite like tasting the food in Thailand at the source.

This guide covers the best regional Thai food, street food, drinks, and dietary needs, plus tips on how to eat like a local and where to stay to put you right in the middle of Thailand's food scene.

• National dish: Pad Thai, though locals eat pad krapow far more often
• Five core flavours: spicy, sweet, sour, salty, and bitter, balanced in almost every dish
• Must-try by region: khao soi (North), som tam and larb (Isaan), pad krapow and boat noodles (Central), massaman curry (South)
• Best street-food finds: moo ping, satay, mango sticky rice, khao ka moo
• What to drink: cha yen (Thai iced tea) and nam manao (lime soda)
• Local tip: follow the longest queue, and note many stalls close Mondays for street cleaning

The food in Thailand is known for balancing spicy, sweet, sour, salty, and bitter flavours to create dishes full of contrasting notes. While recipes vary greatly between regions, some of the most popular ingredients are used across the country. When visiting Thailand, you can expect to encounter the following:

Thai cuisine is known for giving preference to fresh herbs more than spices, which is why the heat in Thai curries is often less powerful than in curries from other Asian cultures. Thai dishes often use lemongrass or kaffir lime as a light citrus flavour to counteract the heat of spices, while galangal, a member of the ginger family, brings a light spicy and peppery note. Fish sauce (nam pla) and shrimp paste (kapi) add the deep, savoury saltiness found in everything from dips to curries.

Proteins often come from seafood, chicken, and pork while tofu is used in any of the country’s vegan and vegetarian dishes. Fresh seafood includes both river and sea fish, as well as crabs, lobsters, crayfish, squid, and shrimps. The fishing industry is crucial to the county’s agricultural sector.

A wide range of freshly grown fruits and vegetables feature heavily in Thai cooking too. Cucumber and mango are added to various rice and noodle dishes while Thai basil, with its subtle aniseed note, features prominently in stir-fries and curries such as drunken noodles.

Thai cuisine primarily falls into four main categories: tom boiled dishes, yam spicy salads, tam pounded foods, and kaeng curries. Beyond these, distinct regional specialities across the country further highlight the diverse nature of Thai food. Here's what you should know depending on the places you plan to explore.

In Northern Thailand, the cuisine shares many attributes with the food in both the Shan State (Burma) and Yunnan (China). Dishes tend to be less fiery than they are in the northeast, and many are served with sticky rice and dips. Curry powder is also used quite often, alongside fresh and dried chillies.

Basing yourself at Mercure Chiang Mai puts you within easy reach of the Old City's khao soi institutions and the Sunday Walking Street food market.

• Khao Soi: a classic Thai egg noodle soup, served in a curry broth with crispy fried noodles placed on top.
• Sai Oua: grilled pork sausage cooked in a blend of aromatic spices and usually served with sticky rice as well as fresh vegetables.
• Krabong: a snack of vegetables fried in a lightly spiced paste and flour, crunchy on the outside with a soft middle.

While the food in northeastern Thailand shares many of the same ingredients as northern Thai cuisine, the dishes tend to be noticeably spicier and tangier. There are plenty of similarities with the food in Vietnam and southern Laos, and peanuts and dried shrimp are two commonly used ingredients too.

• Som Tum: a salad that features green papaya with fresh chillies, often including peanuts, garlic, shrimp, and long beans.
• Larb: a minced meat salad from Isaan, usually chicken, beef, duck, or pork, tossed with herbs, lime, fish sauce, and toasted ground rice, and served with sticky rice.
• Gai Yang: marinated chicken that is grilled and served with sticky rice and som tam. Lemongrass features heavily in this dish for a unique citric kick.

Central Thailand is best known for its heavy use of coconut milk, balancing sweet, sour, salty, and bitter flavour profiles across its much-loved dishes. The food is heavily influenced by a number of previous Thai kingdoms including Sukhothai and Ayutthaya, rather than the cuisines of neighbouring countries.

A stay at Mercure Bangkok Siam places you close to the boat-noodle stalls of Victory Monument and the street-food lanes of Chinatown.

• Pad Krapow: arguably the dish locals eat most, this stir-fry combines minced pork or chicken with holy basil, garlic, and chilli, and is best ordered "rad kao" over rice with a crispy fried egg (kai dao) on top.
• Pad See Ew: a gentler, non-spicy favourite of wide rice noodles wok-fried with egg, Chinese broccoli, and dark soy sauce, prized for its smoky "wok hei" char.
• Tom Kha Gai: a milder, creamier cousin of tom yum, this coconut milk soup blends chicken with galangal, lemongrass, and kaffir lime for a soothing, tangy warmth.
• Boat Noodles (Kuay Teow Reua): served in small, three-bite bowls of intense pork or beef broth; traditionally eaten in stacks, with diners paying by the number of empty bowls left at the end.
• Tom Yum Goong: a hot and sour soup that uses kaffir lime leaves, lime juice, fish sauce, galangal, crushed peppers, and lemongrass, as well as a stir-fried paste.

In Southern Thailand, you’re most likely to enjoy food that is more closely linked to the cuisines of India, Malaysia, and Indonesia. Typically, then, recipes feature coconut (including coconut milk) and turmeric while seafood influences, particularly shrimp and shrimp paste, are also heavily present.

Mercure Phuket Patong Journeyhub makes an easy base for southern curries, fresh seafood, and the island's night markets.

• Massaman Curry: a rich, mild curry made using Thai ingredients but combining ideas from Persia, India, and Malaysia.
• Khao Yum: also known as a rainbow salad due to its many colours, it contains green mango, carrot, purple cabbage, betel leaves, and kaffir lime leaves.
• Moo Hang: a dish made using pork belly, the meat cooked until tender in a blend of black peppercorns, coriander root, garlic, palm sugar, soy sauce, and star anise.

Street food plays a significant role in Thailand's culture. Affordable, fast, and found on almost every corner, it's how many Thais eat daily, often cheaper and easier than cooking at home. Visitors from around the world flock to the country for its street food too, not least because this culture is enjoyed in every region.

Some of the most popular street food items include:

• Satay: skewered marinated meats with a peanut dipping sauce.
• Moo Ping: sweet, smoky grilled pork skewers, a favourite breakfast or snack, usually eaten with a pack of sticky rice.
• Kanom Jeen: rice noodles served with an aromatic fish curry sauce.
• Mango Sticky Rice: coconut milk, sticky rice, and sweet ripe mango.
• Khao Ka Moo: braised pork leg served over rice.

No culinary journey through Thailand is complete without the drinks that balance the heat and humidity. Sweet, cooling, and widely available from street carts, these beverages are the perfect complement to a fiery som tam or larb.

Some of the most popular Thai drinks include:

• Cha Yen (Thai Iced Tea): a bright orange, sweet iced tea softened with condensed and evaporated milk, and one of the country's most recognisable drinks.
• Nam Manao (Lime Soda): a refreshing blend of fresh lime, sugar, and soda water that cuts through the heat of spicy dishes.
• Fresh Fruit Shakes: blended to order from mango, watermelon, or pineapple at markets across the country, a cooling treat in the tropical climate.
• Cha Manao (Iced Lemon Tea): a lighter, citrus-forward iced tea for those who prefer something less sweet than cha yen.

The food in Thailand doesn't only cater to meat lovers. Vegan and vegetarian foodies will be pleased to know the country is very accommodating, as there are many locals who avoid eating meat.

Some of the local dishes you may enjoy include:

• Vegan Pad Thai: meat is substituted for tofu, with vegan-friendly cooking methods used throughout.
• Thai Vegetable Noodle Soup: a vegetarian dish packed with flavours thanks to aromatic spices.
• Tofu Thai Red Curry: the red sauce comes from roasted red peppers and Thai seasonings, as well as peanut butter.

Food in Thailand is best enjoyed with a little local know-how, both at the stall and at the table. These simple habits will help you find the tastiest food and eat with confidence.

• Follow the crowd: a long queue is the surest sign of a great stall, so around lunchtime, follow the office workers to the busiest spots.
• Understand the noodle system: choose your noodle first (sen lek for thin, sen yai for wide, or ba mee egg noodles), then your broth or stir-fry, protein, and spice level.
• One stall, one specialty: most vendors perfect a single dish, so order what they're known for rather than expecting a full menu.
• Look for the Michelin nod: cook Jay Fai in Bangkok's Old Town holds the world's only street-food Michelin star, famous for her crab omelette.
• Note the Monday clean: many vendors take Monday off for the citywide street cleaning, so plan your feasting around it.

• Eat with a fork in your left hand and a spoon in your right, using the fork to push food onto the spoon, which goes to your mouth.
• In groups, order several dishes to share rather than a plate each.
• Add just two spoonfuls of a dish to your rice at a time and go back for more.
• Compress sticky rice with your right hand and use it to scoop up dishes.
• Eat slowly, and enjoy the shared, unhurried nature of a Thai meal.

Ultimately, the food in Thailand plays a huge role in the local culture and vendors ranging from street food stalls to fine dining restaurants love to make guests feel welcomed. With so many different dishes and blends of different flavours to enjoy, embracing the diversity of Thai cuisine is the foundation of any great holiday in this part of the world.

To explore everything Thai cuisine has to offer and establish the perfect base for your Thailand travels, book a hotel in Thailand today.

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What is the national dish of Thailand?

Pad Thai is widely regarded as Thailand's national dish, a stir-fry of rice noodles, egg, bean sprouts, tofu or shrimp, and peanuts, finished with lime. Its balance of sweet, sour, and savoury flavours makes it Thailand's most iconic dish worldwide.

Is street food in Thailand safe to eat?

Thai street food is generally very safe, and busy stalls are your best guide, high turnover means fresh ingredients. Choose vendors with long queues, food cooked fresh in front of you, and plenty of local customers. Stick to bottled water and you'll rarely have any trouble.

How spicy is Thai food, and can I ask for it milder?

Thai food ranges from gentle to fiery, with Isaan and Southern dishes the hottest. You can ask for "phet nit noi" (a little spicy) or "mai phet" (not spicy), though some dishes like som tam are built around chilli. Milder options include pad see ew and khao man gai.

How much should I budget for food in Thailand?

Eating in Thailand is excellent value. A street food plate typically costs ฿30 to ฿60 THB, a casual restaurant meal around ฿100 to ฿200 THB, and fresh drinks or fruit just ฿20 to ฿40 THB. Even with a few splurges, daily food budgets stay comfortably low.

Do you tip in restaurants in Thailand?

Tipping isn't expected at street stalls or casual eateries in Thailand, though rounding up the bill is appreciated. In mid-range and upscale restaurants, a 10% service charge is often added; if not, leaving ฿20 to ฿50 THB or around 10% is a kind gesture for good service.

What do Thai people eat for breakfast?

Thai breakfasts are savoury and varied. Popular choices include jok (rice porridge), khao tom (rice soup), grilled moo ping pork skewers with sticky rice, and khao man gai (chicken rice). Many locals simply eat a lighter version of lunch or dinner dishes to start the day.