Raan A. Im Aroi

Known locally as Pad Kra Pao, this is a staple Thai dish. Minced meat is stir-fried with holy basil, garlic, and chili for a spicy and aromatic kick. Served over steamed rice.

Stir-fried meat with plenty of garlic and pepper sauce. Savory and slightly peppery, served over rice. A non-spicy favorite.

Thai fried rice cooked with bits of salted fish and kale. The salted fish provides a strong savory and umami flavor that contrasts with the rice.

Meat stir-fried with red curry paste and long beans or bamboo shoots. Spicy, fragrant, and rich in herbal flavors. Served with rice.

Crispy pork belly pieces tossed with chili and salt (Kua Prik Gluea). Dry, crunchy, salty, and spicy. Typically eaten with rice.

Stir-fried Chinese kale (Kana) with crunchy pork belly in oyster sauce. savory and crunchy texture from the vegetables and pork. Served over rice.

Thai-style omelet (Khai Jiao) cooked with minced pork until golden and fluffy. Simple, savory, and comforting. Served over steamed rice.

Seafood stir-fried with yellow curry powder, egg, onions, and celery. Creamy, aromatic, and mild in spice.

Fried rice made with Naem, a fermented sour pork sausage. The sausage adds a unique sour and salty tang to the dish.

Stir-fried glass noodles with vegetables, egg, and suki sauce (pink fermented bean curd sauce). Sweet, spicy, and savory flavor profile without the soup.

Stir-fried glass noodles with shrimp and squid in suki sauce. A seafood version of the popular dry sukiyaki dish.

Macaroni stir-fried Thai style with ketchup or tomato sauce, vegetables, and meat. A sweet and savory fusion dish.

Thai-style stir-fried macaroni with fresh shrimp and squid. Cooked in a tomato-based sauce with vegetables.

Meat stir-fried with soy sauce and likely wide rice noodles (Pad See Eew) or just as a meat dish. Savory, salty, and slightly sweet.

Pieces of bread topped with a savory minced pork spread and deep-fried until golden. Crunchy and savory, often served with a cucumber relish.

Crispy deep-fried dumplings filled with seasoned pork. Served with a dipping sauce.

Crispy pork rinds or cracklings. Crunchy and salty, commonly eaten as a snack or side dish with noodles.

Noodle soup with a clear, light pork broth (Nam Sai). Served with pork slices and meatballs. A mild and comforting dish.

Noodle soup in a spicy and sour Tom Yum broth. Flavored with lime, chili, and ground peanuts.

A special portion of noodles, likely larger with more meat and toppings compared to the regular bowl.

An extra-large serving of noodles. Suitable for a very large appetite.

Thailand's famous stir-fried rice noodle dish with fresh prawns. Flavored with tamarind sauce, fish sauce, and palm sugar. Served with peanuts and lime.

Classic stir-fried rice noodles (Pad Thai) served with pork instead of shrimp. Sweet, savory, and tangy.

Rice dish served with a choice or mix of pork and chicken. Simple and filling.

Rice served with cooked beef, likely stir-fried or stewed.

An additional egg, usually fried or boiled, added to your dish.

Thai tea (Cha Yen) served cold with sweetened condensed milk and ice. Distinctly orange in color, creamy, and sweet.

Traditional Thai coffee served over ice. Often strong and sweetened.

Brewed Thai tea served iced without milk. Sweet and refreshing tea flavor.

A herbal drink made from roselle flowers. Deep red color with a tart, berry-like flavor, usually sweetened.

A yellow herbal drink made from dried chrysanthemum flowers. Sweet, floral, and cooling.