Thai Recipes Restaurant Menu

I've been teaching Thai cooking for over 12 years, and one question that keeps coming up is: I'm new to Thai cooking, which dish should I start with? This list is your answer. All of these dishes are straight forward, i.e. you're not likely to screw it up 😉.

These are also 27 very common dishes in Thailand, regularly enjoyed by locals. I know that for most people of course they'll want to make their favourites, but they'll also want to make what Thai people eat!

Once you're ready to cook, you're going to need some ingredients. Before you go shopping though, see this post for my guide to buying essential Thai ingredients at Asian markets.

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If Thai cuisine were to be be summarized by one dish, tom yum would be it. It has all the flavours we love - spicy, sour, salty, and sweet - and uses the key herbs that are essential to most Thai cooking; such as lemongrass, galangal and makrut lime leaves (aka kaffir lime leaves).

Once you have all the ingredients, making it is an absolute breeze. For your first time though you can also skip the shrimp stock and just use chicken stock to keep it simple.

If you're not in the mood for spicy, no problem! Here's something comforting that feels like a cuddle in a bowl. Tom kha gai is a dish I've always included in any Thai cooking classes I've taught because it's a guaranteed crowd pleaser, and it always wows people with its unique flavours.

Thai Fried Rice

Of all my curry recipes, green curry is my #1 most popular, and one of the most well-known dishes in Thai cuisine. The good news is that it's very easy to make; and no, you do not need to make your own green curry paste from scratch (most Thai people don't!)

These are all different spellings for the same famous Thai stir-fry with holy basil. The flavour of this humble street food is impressive, making it one of the most popular dishes amongst Thais and foreigners alike.

Holy basil (gaprao) is used traditionally, but if you can't get it, Italian basil or Thai basil can also work and both are delicious. The crispy fried egg on top is optional but highly recommended. Totally weeknight friendly, this will become your new regular!

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If you love Indian food, chances are you'll love massaman as it also has a rich sauce loaded with aromatic spices. It's also the most conducive to Instant Pot adaptation because it involves a long braising time that can be significantly shortened in a pressure cooker; but you can absolutely do it on the stovetop.

If you're grilling some meat for dinner, and looking for a side that will make it a complete and healthy meal, som tum is Thai people's go-to side dish. Crunchy green papaya is tossed with fish sauce, palm sugar, tamarind paste and fresh lime juice. With a little (or a lot) of chilies for that spicy flavor. Serve it with sticky rice or Thai coconut rice.

No green papaya? No problem. Try this corn and cucumber salad that uses a similar dressing, or this chayote and apple salad. Anything you'd use for a slaw will also work, so shredded cabbage, carrots or even kohlrabi!

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Pad thai is Thailand's most iconic stir-fried noodle dish, but it isn't the easiest. I would never suggest pad thai as your first foray into Thai cooking, as the rice noodles can be tricky to get right.

But no one said you have to use rice noodles! Glass noodles are way more forgiving and faster; not to mention healthier. And no, I didn't make this up; glass noodle pad thai

So if you're new to Thai cooking, this simplified version is the one I recommend you start with. And yes, it will still taste like the classic pad thai because glass noodles have a neutral flavour. And once you've mastered this easier one, next time around you can try the rice noodle pad thai.

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Cashew chicken is a popular item on takeout menus, but I promise you this version will beat any of them. It's my husband's favorite Thai dish, and I have put much effort in maximizing the flavour of this easy stir fry, so you might even be surprised by some of the tricks!

If you've only had pineapple fried rice in the context of Chinese food, you've got to try this Thai style! The recipe is easy, yet the result is a complex flavoured dish that also looks impressive.

You can make the pineapple bowl for the wow-factor, or skip it and buy pre-cut fresh pineapple chunks from the grocery store (but don't use canned!).

Authentic Thai Basil Chicken Recipe (ผัดกระเพราไก่)

Is a northeastern Thai salad made traditionally with ground meat. It's tossed in a spicy dressing made with fish sauce, lime juice, and toasted rice powder that adds a wonderful nutty flavor. This chicken laab is just an example, and as I have said many times, you can laab anything.

Do explore the several laab variations on this site, including a vegan laab and a leftover laab that works for any leftovers (particularly great with leftover rotisserie chicken)!

Is the one with a cult following. This iconic street food is surprisingly simple. Fresh wide rice noodles stir fried with a mix of soy sauces, eggs, and Chinese broccoli, that's it. But this is one dish that makes me routinely overeat (with no regrets, of course)!

Green Thai Curry Recipe

But because it's so simple, the ratio of ingredients is key here, so please measure everything carefully. If you can't find fresh wide rice noodles, you can also try a version using egg noodles or rice vermicelli. And once you got the basic pad see ew down, try a similar but slightly more complex dish: pad kee mao or drunken noodles!

This is a simple curry that might not even require you to visit an Asian grocery store. Many Western supermarkets already carry red curry paste, fish sauce, and coconut milk which are the main ingredients you'll need.

The recipe calls for Thai basil, but regular basil will work, and it will still taste great if you skip it altogether. If you have leftover red curry paste, try making these epic Thai tacos!

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Note: If you're vegetarian or vegan, read the ingredient list on your red curry paste to make sure it doesn't contain shrimp paste.

Thai curry paste isn't just for curries! We use it in all sorts of applications, including stir fries. This quick and simple chicken stir fry with red curry paste and long beans is one of my favourites - sweet, salty, spicy flavors...it has it all!

This is the only steak marinade you need. Yes, it is Thai, but it also has a neutral enough flavour that the steak will still go with any meal; Thai or not. Pair it with Thai sticky rice, but if you want mashed potatoes, that will work too! I also suggest grilling an extra steak or two, and turn it into this fresh and spicy Thai beef salad!

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Thai fried rice is one of those dishes that look so simple that you think ... it can't possibly be THAT good. But friends, I am still shocked by how good it is every time I eat a well-made Thai fried rice.

The crab version is the most popular in Thailand (and the best IMO), and also the easiest in a sense that you don't have to do anything with the protein. You can also substitute shrimp for the crab; and no, you do not need to have leftover rice for this.

Is more of a stir-fry than a curry. The creamy sauce has roasted peanuts and spices that add to the richness of it.

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You can use chicken or pork instead of beef, and I also included a cheat for quickly turning store bought red curry paste into a panang curry paste.

I created this glass noodle stir fry during lockdown when we all needed easy recipes that didn't require a ton of fresh ingredients.

This classic Thai stir-fried noodle dish uses mostly pantry staples, and can be adapted to work with different ingredients that you have in the fridge. It's also kid friendly and reheats well the next day!

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There are many easy Thai recipes, but this might take the trophy for the easiest one. I know cabbage and fish sauce may seem like a suspicious combination to some, but it delivers an incredible flavour. It's a popular veggie side dish in Thailand for a reason!

For this dish it's important that you use good quality fish sauce, so if you're not sure what that means, check out my ultimate guide to fish sauce.

This is a hidden gem. You won't find yum kai tom in your local restaurant, but it's a common dish in Thailand that's so easy to make.

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An egg salad unlike any egg salad you've ever had, and you can serve it as an appetizer or with jasmine rice as part of a main meal. Put this out on the table and I guarantee you'll get ooh's and aaah's from your guests, and they won't be disappointed by the taste either!

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