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Thai Recipes
58 recipes — each showing allergens, prep time, and servings. Page 2 of 3.
Thai Kuay Teow Kua Gai
Flat rice noodles dry-fried with chicken, egg, and bean sprouts until each strand picks up wok char — a Bangkok hawker classic prized for its smoky, almost caramelized depth.
Thai Pla Rad Prik
Whole fish fried to a shatteringly crisp shell, then blanketed in a sticky, sweet-hot chili-tamarind sauce with garlic and basil — dramatic, punchy, and made for sharing.
Thai Hoy Tod
Oysters sizzled on a screaming-hot griddle with egg and starch batter until crispy-edged and custardy inside — a beloved Thai street snack served with sriracha and fresh cilantro.
Thai Kai Jeow
Thailand's everyday omelette — eggs beaten with fish sauce, fried in a river of hot oil until puffed, golden, and lacy around the edges, then draped over jasmine rice.
Thai Hor Mok Pla
Velvety fish curry steamed inside banana-leaf cups until set like a savory custard — perfumed with coconut milk, red curry paste, and kaffir lime for an elegant Thai classic.
Thai Pad Phuk Tong
Sweet kabocha pumpkin stir-fried with egg and oyster sauce until just tender — a simple, homey Thai side dish that turns humble vegetables into something genuinely comforting.
Thai Nam Tok Moo
Grilled pork sliced and tossed warm with toasted rice powder, lime, chili flakes, and mint — the Isan "waterfall" salad named for the sizzling juices that fall through the grill.
Thai Goong Ob Woonsen
Whole prawns and glass noodles slow-baked in a clay pot with ginger, garlic, and oyster sauce — the noodles absorb every drop of the sweet, briny, deeply savory sauce.
Thai Jok
Silky Thai rice congee simmered until the grains dissolve into a creamy, comforting porridge, served with ginger strips, a soft egg, and crispy garlic — warmth in a bowl.
Thai Roti Sai Mai
Gossamer threads of pastel cotton candy bundled inside a soft, freshly-made roti — a whimsical Ayutthaya sweet that melts on the tongue in a cloud of jasmine-sugar fragrance.
Thai Khanom Jeen Nam Ya
Fermented rice noodles topped with a fragrant fish curry sauce thick with galangal and lemongrass — a Southern Thai breakfast ritual eaten with fresh vegetables and herbs.
Thai Pad Pak Ruam
A colorful medley of seasonal vegetables flash-cooked in a hot wok with garlic and oyster sauce — crisp, vibrant, and endlessly versatile as a quick Thai weeknight side.
Thai Suki Hang
Thai sukiyaki without the broth — glass noodles, vegetables, and meat stir-fried dry with a tangy, slightly sweet suki sauce that clings to every strand.
Thai Moo Palo
Pork belly and boiled eggs slow-braised in a fragrant five-spice and soy broth until meltingly tender — a Chinese-Thai comfort dish with a deep, anise-kissed sweetness.
Thai Sai Krok Isan
Tart, funky Northeastern Thai sausages fermented with cooked rice until gently sour — grilled over coals and eaten with fresh ginger, chilies, and cabbage leaves.
Thai Khao Kluk Kapi
Fragrant shrimp-paste fried rice mounded with shredded omelette, sweet pork, green mango, and dried shrimp — a complex Thai one-plate meal where every topping plays a role.
Thai Mee Krob
Hair-thin rice vermicelli fried until airy and shatteringly crisp, then tossed in a tangy tamarind-orange glaze — a festive Thai dish with a unique sweet-sour crunch.
Thai Nam Prik Ong
A chunky, slow-simmered Northern Thai chili dip of minced pork and tomatoes with dried chilies — rich, earthy, and deeply savory, best scooped up with pork cracklings and vegetables.
Thai Kuay Jab
Rolled rice noodle sheets unravel in a peppery, spiced broth with pork offal and crispy garlic — a bold, warming Bangkok noodle soup for adventurous eaters.
Thai Pad Prik King
Thinly sliced pork and crisp green beans wok-fried in a concentrated red curry paste with kaffir lime leaves — dry, fragrant, and packed with serious chili heat.
Thai Khao Mok Gai
Turmeric-golden chicken buried in long-grain rice perfumed with cardamom, cinnamon, and rosewater — Thailand's aromatic answer to biryani, served with tangy dipping sauce.
Thai Khao Tom
Gentle Thai rice soup — soft jasmine rice simmered in clear broth with ginger and served with minced pork, salted egg, and fresh cilantro for a soothing, nourishing meal.
Thai Bua Loy
Soft, chewy rice-flour dumplings tinted pastel with butterfly pea and pandan, floating in warm, lightly salted coconut milk — a delicate Thai dessert that soothes and delights.
Thai Thong Yip
Petite golden flowers pressed from egg yolk and sugar, simmered in jasmine-scented syrup until set — a centuries-old Thai royal confection as beautiful as it is sweet.