Thailand is an epic place to travel if you’ve a hankering for adventure — rock climbing, diving, surfing, and trekking converge in one country known for stunning beaches, bustling cities, and a down-to-party vibe that’s been packing them in for decades.
Maybe even more exciting are the adventures you can find at street stands, in markets, and at unassuming roadside restaurants. Fiery hot, brightly seasoned, and often cooked in a pyrotechnic wok show, Thai food is an adventure for your palate unlike any other. Presenting the Huckberry guide to Thai food, in Thailand — get ready to go way beyond that pretty good pad thai you ordered for delivery last week.
The Basics
There are five flavors that join to make the holy grail of Thai food: spicy, sour, bitter, sweet, and salty. The ways these flavors are used, and the traditional dishes you’ll find, are heavily influenced by region: Central Thailand (Bangkok and the surrounding area) is home to many familiar curries and strongly influenced by Chinese cuisine; Northern Thailand (lanna) is influenced by Burmese cuisine and features bitter, sour flavors, noodles, and sticky rice; Northeastern Thailand (isan) is impacted by neighboring Laos and is recognized for its distinctive som tam (green papaya salad), grilled and roasted meats, and spice; while the South makes use of ample coconuts, pineapple, cashews, and seafood (you’ll find strong influences from India and Malaysia, too).
You’ll find dishes from most all regions in the bigger cities in Thailand (or the areas frequented by tourists), but ordering them at the source is definitely the way to go, if you can. Generally, food will be served at a more mild temperature to farang, or foreigners — ask for Thai spicy if you dare, but be warned, it will be hot. Chopsticks are usually only served with noodle dishes; a fork and spoon are usually the utensil of choice. If you’re served sticky rice, eat it (and the accompanying dishes) with your hands. And be sure to wash it all down with a cold Chang, Leo, or Singha — the three lager beers are virutally indistinguishable, but all three taste great on a hot Thailand night. Sangsom rum, mixed with soda water and served on ice is a worthy, if dangerous, drink choice, too.
Must known dishes
Here are a collection of favorite dishes, tasted and captured on a recent trip through Southern Thailand, Bangkok, and Chiang Mai. This in no way encapsulates Thai food, which is more complex and diverse than most. Our words of wisdom for hungry travelers to Thailand: frequent markets, ask questions, and don’t be afraid to try the unfamiliar.
[A friendly note: visiting a travel medicine clinic before traveling is a great way to get the DL on potential food and waterbourne illnesses (and the meds to treat them). Can’t make time before your trip? Thailand has excellent, and affordable healthcare (particularly in the larger cities) — don’t get paranoid but do be smart in your eating choices!]
Laab. A “salad” of minced meat, toasted rice powder, lime, and fish sauce, you’ll find laab in many forms around the country. This version (made with chicken) was deceptively spicy and served with sticky rice. We tried excellent versions made with shrimp in the South, and grilled pork in Bangkok’s Chinatown. The funky-sour dressing is a hallmark, brightening the hearty, textured meat.
Kay Yaang. Isan-style whole roast chickens turn on a spit at SP Chicken in Chiang Mai (famously reputed for being the driving inspiration of Andy Ricker’s Portland restaurant, Pok Pok). Here, the crisp-skin chickens are stuffed with a mixture of garlic and lemongrass, and are eaten with sticky rice and a vinegary chile sauce.
Tom Yum.This is Central Thai food at its finest. Tom yum soup embodies Thai food flavors in every spicy, sour bite — the lemongrass and kaffir lime-rich broth is bursting with savory, hot and sour flavor; usually, it’s studded with chunks of fresh tomato, mushrooms, and often, shrimp. Tom kha gai is similarly hot and sour, and features the addition of coconut milk and chicken.
Mango Sticky Rice. Do everything you can to visit Thailand during mango season (it runs from about March to May). The sweet, slippery fruit is everywhere — in smoothies, salads, and better yet, served with sweet coconut sticky rice. That technicolor sticky rice is naturally altered using flowers, leaves, and vegetables.
Khanom Jeen Nam Ngiao. Here’s a dish for the more adventurous eaters out there. This is a lanna (or Northern) noodle soup featuring a garlicky, spicy, tomato-based broth, fresh rice noodles, ground pork, and cubes of jellied pork blood. Don’t let the blood freak you out (it’s those darker-colored squares) — the overall flavor is rich, heart, and almost bolognese-like; this is serious comfort food.
Pad Thai. We know, we know — we promised you more than pad thai. But this noodle dish, the go-to for American Thai food eaters, is a whole different animal eaten in its native country.First of all, pad thai is almost always best as street food. Cooked fresh in a firey wok, the noodles take on a pliant heat that will never be found in your take-out box. Second, banish thoughts of peanuty-sweet pad thai from your mind. Here, the noodles are tossed in a blend of oyster, soy, tamarind, and fish sauces. The umami-rich combination is funky, savory, and a tiny bit sweet; it’s far more complex than it appears. That dried chili powder is added by the wok master, or served on the side, allowing you to make your noodles as spicy as you can handle.
Source: Huckberry