Mark Wiens has spent most of his free time from Yaowarat Chinatown to Victory Munch (also known as Victory Monument), pursuing a mastery in the edible arts of Bangkok.  He has naturally partaken of most edible things in sight and has sampled seemingly infinite tidbits.  With a voracious Thai food eating habit, he has managed to start making som tam (papaya salad) at his personal street cart vendor and has even patented a dish to his name at a neighborhood eatery (hint: # 29).

I feel like a King every single day in Bangkok due to the ambrosial and affordable cuisine I devour.

This list does NOT include the everlasting selection of deep fried and sweet snacks that fill all street crannies or the array of Thai desserts (they will produce later articles).  This is a list of 100 dishes to eat for a memorable feast at a street restaurant or hole in the wall eatery!

Note: Many Thai dishes can be ordered with chicken (gai) or pork (moo) interchanged as well as with all kinds of vegetable variations.  Most dishes can be tweaked to personal satisfaction.  Don’t be afraid to experiment!

Other Important Words: gai (chicken), moo (pork), kao plao (plain rice), phed mak (very spicy), prik (chili), gung (shrimp), plah (fish), nam plao (plain water), kai (egg)

Hope This Helps You Eat Like a King!

asterixed* dishes are my personal recommendations!

Bangkok Hotels

Soups/Curries

1.  Tom Yum Gung Nam Khon* (Spicy Thai Soup w/ Shrimp) – An exquisite flavor of Thailand in the form of a super tasty fusion of delights combined.  Shrimp, mushrooms, tomatoes, lemongrass, galangal, chilies, kaffir lime leaves, onions, and a host of other lively ingredients and herbs are boiled together before a generous pour of condensed milk is added to make the soup rich and creamy.

2.  Gar Por Plah (Fish Stomach Soup) – Though it may not sound overly amazing, a good fish stomach soup can be outstanding.  The tender stomach is cocked in a thick gravy soup with flavors of ginger and soy sauce.

3.  Tom Kha Gai (Chicken Galangal Soup) – Tom Kha Gai is a thick and hearty coconut milk soup combined with chicken and teeming with fragrant lemongrass.  The soup is usually not overly spicy so it is a flavor that can cater to those who are not accustomed to the chilies in soups like Tom Yum Gung.

4.  Tom Saap* (Lemongrass Soup) – A brilliant Issan style lemongrass soup with crushed lime leaves and usually pork or fish.  The clear broth can be potently sour for an extremely vibrant taste.

5.  Gang Som Pak Ruam* (Sweet and Sour Vegetable Soup) – Sweet, sour and spicy all come together with Gang Som.  The soup broth is loaded with a handful of fresh vegetables

6.  Gang Phet Nuaa (Pepper Beef Curry) – Coconut milk sauce based curry blended with various immaculate curry sauces and mixed with beef.  This type of curry also includes an abundance of fragrant peppercorns which truly add to the taste.

7.  Gang Som Cha Om Kai (Sweet and Sour Soup with Omelet) – This is a wonderful sour chili soup with a vegetable omelet egg dish chopped up inside.  The omelet is made with the fragrant cha om or acacia leaves for a unique flavor.

8.  Kanom Jeen Nam Ya Kati* (Orange Coconut Curry with toppings) -  This is a spectacular dish of soft rice noodles topped with a creamy orange curry and then garnished with a selection of herbs and fresh vegetables.  The soft noodles melt into the coconut milk curry for a spectacular dish.

9.  Gang Keow Wan* (Green Curry Chicken) – An ultimately flavorful green curry blend with ingredients of coconut milk, bamboo shoots, chicken, Thai basil, and the ever present herbs and roots.  The green curry paste has an insanely delicious aroma that will instantly turn you into a lifetime fan of Thai green curry.

10.  Kanom Jin Gang Keow Wan Gai (Fermented Rice Noodles with Curry Sauce and Vegetables on top) – A sweeter green curry usually with chunks of coagulated blood and chicken on top of fermented and super soft rice noodles.  The noodles sop up the curry like a sponge for a sweet treat!

11. Hau Mok Ma Plow Aun* (Seafood Curry in Coconut) - An assortment of seafood is cooked in a delicate coconut cream based curry and then served inside a coconut shell itself.  It is a thick and super rich dish that should always be a part of a special Thai meal.

12.  Panang Gai* (Red Curry with Chicken and Coconut Cream) – Panang is a succulent and chili filled red or brownish curry blend of coconut cream and chicken.  The unique taste is the abundance of finely chopped kaffir lime leaves generously mixed in the dish and thrown on top.

13.  Gang Gali- a pleasant blend of spices in a chicken curry gravy

14.  Massaman Gai (Muslim Chicken Peanut Curry) – Massaman Gai is usually a Halal dish that caters to the Thai Muslim community.  It is a reddish brown sweet curry with a strong presence of peanut flavor.  A piece of soft chicken with the blended curry sauce over rice is a taste that’s out of this world!

15.  Gai Pad Pongali* (Thai Egg and Chicken Curry) - chicken, onions, and peppers, fried up in delicate yellow curry sauce and curdled with eggs

16.  Boo Pad Pongali (Thai Egg Curry with Crab) – Crab chunks fried up with parsley and yellow curry sauce and covered with eggs to create a Thai curry sensation.  This dish made with crab is highly popular for upscale parties and get-togethers!

17.  Gang Jued* (Vegetable Soup) – a healthy vegetable soup of carrots, cabbage, onions, pork, usually tofu, and glass noodles

18.  Gang Jued Tow Hoo Tod (Vegetable Soup with Fried Tofu) - healthy vegetable soup with fried chewy tofu

19.  Gang Hed (Mushroom Stew) – an array of mushrooms boiled in a salty and lemony pot of shrooms, the time I ate it I thought I was hallucinating

20.  Jim Jum* (Soup Hot Pot) – a clay pot over charcoal used to boil your own vegetables, meat, eggs, and basil, in a provided broth that is laced with ginger, garlic, lemongrass, and an assortment of other fragrant items

Meat Dishes…Mostly

21.  Moo Krataa (Thai Barbecue) - a massive buffet of all things meat and seafood that you cook right in front of your nose on a provided griddle, huge Thai buffet

22.  Kai Rabud (Fried Egg and Meat Sauce) – fried egg, chopped up, and smothered with a sweet and sour meat and vegetable sauce

23.  Yam Kai Yeow Ma (Black Egg Salad) – Black egg salad, fried, then chopped up with fried basil into an egg salad.

24.  Kai Toon (Steamed Egg) – steamed egg with shrimp or pork chop, great with a pile of white rice

25.  Hoy Tod (Oyster Omelet) - greasy fried oyster omelet on a bed of bean sprouts

26.  Aor Suan (Sizzling Oyster Omelet) – greasy fried oyster omelet on a sizzling skillet

27.  Kai Jiew Moo Saap* (Thai Pork Omelet) – Thai style omelet filled with minced pork and loaded with flavor, awesome with sauce prik

28.  Kai Yad Sai* (Stuffed Omelet with Rice) - minced pork in a salty and tangy sauce with vegetables wrapped in a thin egg omelet over a bed of rice

29.  Kai Jiew Mark*** (Thai Omelet with Basil and Red Onions) – Migration Mark’s patented omelet found at a small eatery on Rajavithi Rd. Soi 6 near Victory Monument (Pumpkin Family).  If you need it (you do), get in touch.  This omelet is loaded with minced pork, red onions, and the Thai sweet sweet basil.

30.  Kao Niew Moo Yang* (Grilled Pork Sticks with Stick Rice) – sticky rice with grilled pork skewer kebabs, always available everywhere and delicious

31.  Moo Manow (Lemon Marinated Pork) – sliced pork that is lemon and herb coated

32.  Gai Satay (Pork Sticks with Peanut Sauce) - yellow BBQ chicken usually dipped into a peanut sweet sauce

33.  Ped Yang (Roasted Duck) – Duck is an ever popular form of poultry to eat.  Roasted duck can be found all over Bangkok and lining the streets of Yaowarat.

34.  Yam Khor Moo Yang* (Grilled Pork Salad) – tender grilled pork neck chopped up with mint and onions into a meaty salad

35.  Moo Dad Diew (Dried and Fried Pork) – Pork is first dried for super saltiness and then deep fried or grilled.  The salty pork is eaten with sticky rice and dipped into jim jao chili sauce.

36.  Gai Tod (Fried Chicken) - Crispy deep fried chicken served with a tangy chili filled hot sauce known as jim jao.

37.  Gai Yang (Grilled Chicken) – succulent marinated and perfectly grilled chicken right off the fire on countless mobile carts throughout Bangkok

38.  Kao Ka Moo (Soy Sauce Pork) – tasty cured pork in a boiling sweet soy sauce that’s served over rice

39.  Kao Mok Gai* (Rice and Chicken Biryani) – Halal dish of yellow curried rice, curried chicken, a cucumber pickle garnish, and of course a killer sauce

40.  Kao Moo Daang* (Pork and Rice with Sweet Red Sauce) - popular red barbecue pork served with rice and red sweet barbecue sauce smothered all over

41.  Kao Man Gai (Chicken and Rice) - simple dish of boiled chicken atop a bed of rice made with chicken stock and served with a special garlic chili blended sauce

42.  Kao Pad (Fried Rice) – a dish that can’t be messed up of fried rice with chicken (countless variations of fried rice can be made)

43.  Nam Tok Moo* (Marinated Grilled Pork with Dressing) – grilled tender juicy pork neck mixed with lemon juice, green onions, chili, and mint leaves

44.  Larb Moo* (Minced Pork Salad) - minced pork, lime juice, mint leaves, cracked wheat, and onions all combined into a heavenly treat

45.  Yam Tuna* (Tuna Salad) – a can of tuna mixed with lemongrass, onions, mint, and chili peppers (best can of tuna in the world)

46.  Kao Pad Tom Yum Gai (Spicy Fried Rice Supreme) – Take a combination of spicy tom yum soup and fry it up with rice and chicken and you have the world’s tasties form of fried rice!

47.  Tab Wan (Liver Salad) – Issan dish of semi cooked liver tossed with mint leaves and cracked wheat

48.  Khao Khul Kaphi (Fragrant Rice with Mixed Toppings) - Khao Khul Kaphi is a Thai style casserole goulash.  Rice is fried up with a light shrimp paste and then covered with fresh ingredients like grated green mango, Chinese sausage, sliced string beans, red onions, assorted eggs, and then doused with a sweet porky au jus!

49.  Pad Ga Pow Moo Kai Dow* (Stir Fried Chicken with Basil and a Fried Egg) - stir fried chicken or pork with Thai basil, chilies, and a fried egg on the side, served over a bed of rice (this dish is popular and always available at every eatery, something to rely on)

50.  Gai Pad Nam Man Hoy (Chicken Stir Fried with Oyster Sauce) – stir fried chicken with salty oyster sauce and onions

51.  Gai Pad Met Ma Muang* (Chicken with Cashew Nuts) – flavorful stir fried chicken with onions, cashew nuts, and dried chilies

52.  Pad Nor Mai Gang Keow Wan (Stir Fried Bamboo Shoots) – A handful of bamboo shoots cooked with pork/chicken, onions, and sometimes Thai eggplant and stir fried with green curry paste.

53.  Pad Priew Wan Gai (Sweet and Sour Chicken) – chicken stir fried with peppers, cucumber, carrots, and onions, in a sweet and sour sauce

54.  Pad Gai Tua Fock Yao- stir fried green beans with chicken and chilies

55.  Hoy Nang Lom (Thai Style Oysters) – Small raw Oyster’s are de-shelled and laid over ice on a plate.  The best way to eat this dish is to fill a spoon with a little chili paste, a dab of chili vinegar, a few oyster’s, a couple of fried onions, and a few herb sprigs.  Put the entire contents of the spoon in your mouth at once and enjoy the chili sauces with the salty oyster!

56.  Tod Man Plah Klai (Fried Fish Cake) - deep fried spicy fish cake

57.  Plah Kah Pung Neung Manow* (Steamed Lemon Snapper) – steamed snapper swimming in a vibrant green chili sauce and lemon juice

58.  Gung Pow (Grilled Shrimp) – Whole roasted shrimp on the grill are served with the entire shell and tentacles still in-tact.  After peeling out the succulent shrimp meat, it is dipped into a sweet and spicy, chili and garlic infested seafood sauce.

59.  Gang Som Plah Chon** (Snake Head Fish with Sweet and Sour Soup) – an awe striking snake head fish swimming in a stunning sweet and sour soup and laced with herbs

60.  Plah Chon Lui Suan (Snake Head Fish with Vegetables) - steamed snake head fish with vegetables and served with a wondrous chili sauce

61.  Plah Plow (Plain Grilled Fish) - highly salted Tilapia stuffed with lemongrass and lime leaves for flavor and then grilled to perfections

62.  Plah Chon Plow (Grilled Snake Head Fish) – grilled snake head fish prepared the same as plah plow

63.  Yam Plah Duk Foo* (Deep Fried Cat Fish Fluff) – deep fried fluffy catfish essence served with a sweet and sour peanut sauce of incredulence and garnished with onions, green papaya, and herbs

Vegetables…Mostly

64.  Som Tam Plah Lah (Spicy Papaya Salad with Fermented Fish Sauce) – green papaya salad mixed with a fermented fish sauce dressing, a taste many must get used to

65.  Som Tam Thai* – green papaya salad mixed with dried shrimp, peanuts, green beans, and then pounded in lemon juice, fish sauce, and sweet dressing

66.  Som Tam Boo (Spicy Papaya Salad with Crab) – green papaya salad with miniature crabs pounded into the mix

67.  Tum Sua* (Spicy Papaya Salad with Noodles) – green papaya salad with rice vermicelli added for extra weight

68.  Som Tam Tod (Deep Fried Papaya Salad) – green papaya salad battered and deep fried with an exquisite sauce to accompany (rare dish, contact me)

69.  Tam Tang (Spicy Cucumber Salad) – similar to som tam but made with cucumbers, tomatoes, and onions instead of papaya, ultra fresh dish

70.  Tow Hoo Song Kreung* (Mixed Vegetable Tofu) – tofu stir fried with onions, tomatoes, peppers, carrots, and little bit of minced pork

71.  Kalam Bhee Pad Khai Sai Moo Saap* (Cabbage with Pork and Egg) - stir fried cabbage, onions, and pork, then covered in raw egg and fried into a delicious delicacy

72.  Gai Pad King* (Stir Fried Chicken with Ginger) – stir fried chicken with huge amounts of grated ginger, mushrooms, and onions

73.  Pad Pak Gai (Stir Fried Vegetables) – an assortment of stir fried vegetables with chicken (or any other meat you propose)

74.  Gai/Gung Pad Prik (Stir Fried Chicken/Seafood with Chili Paste) – Chicken or seafood cooked with peppers, green chili’s, small vegetables, and then smothered in chili sauce paste.

75.  Gai Pad Prik Yuak (Stir Fried Chicken with Banana Pepper) – A great dish of stir fried chicken with yellow green banana peppers, onions, and few carrots, and spring onions.

76.  Pad Pak Bung Nam Man Hoy* (Known as Morning Glory or Water Spinach) – stir fried morning glory and chili’s in oyster sauce

78.  Kana Moo Krob ( Stir Fried Chinese Broccoli with Crispy Pork) - green kale stir fried with crispy pork and oyster sauce

79.  Miang Plah Tu (Fresh Vegetables wrapped with Noodles and Fried Mackerel) – A fried Mackerel, some kanom jeen fermented rice noodles, a selection of lettuce leaves and herbs, and a spice bowl full of peanut lemograss sauce makes is served on a wooden platter.  The small bit of fish with the herbs and absolute life-changing sauce is miraculous!

80.  Pak Pak Ruam Mit Moo Prik Pow (Stir Fried Mixed Vegetables with Chili Paste) – stir fried vegetables and pork, fried in chili paste

81.  Kao Yam (Rice Salad Mixture) - rice salad with special sauce

82.  Nam Prik Kaphi* (Fermented Shrimp Sauce with Assorted Things) – an assortment of steamed vegetables with a fermented shrimp paste chili sauce

83.  Nam Prik Plah Two (Fish with Fermented Fish Suace) – mixed vegetables and deep fried tuna with shrimp chili sauce

Noodles Dishes

84.  Gai Pad Kee Mau Sen Yai* (Fried Wide Rice Noodles with Assorted Vegetables) – wide rice noodles stir fried up with an assortment of vegetables and chicken

85.  Pad See Eiu (Wide Rice Noodles Fried with Soy Sauce) – wide rice noodles stir fried in soy sauce

86.  Guay Teow Khua Gai* (Rice Noodles Slow Cooked with Chicken and Eggs) - wide rice noodles fried with chicken and smothered in eggs and slowly cooked with salty meats

87.  Pad Thai (Thai Fried Noodles) – classic dish of sweet and salty stir fried noodles with dried shrimp, peanuts, eggs, onions, and garnished with bean sprouts and spring onions

88.  Guay Teow Lui Suan* (Thai Spring Rolls with Herbs) - wide rice noodles wrapped into spring rolls and filled with ground meat, carrots, lettuce, Thai herbs to accompany, and outrageously delicious garlic sauce

89.  Gung Ob Woon Sen (Glass Noodles cooked with Shrimp and Soy Sauce) - stir fried glass noodles with shrimp in soy sauce

90.  Yam Woon Sen- glass noodle salad with tomatoes, parsley, and onions

91.  Mee Krob- crunchy noodles with sweet sauce

92.  Guay Teow Ped/Khao Na Ped (Duck with Rice or Noodles) – noodles on top of roast duck and brown gravy

93.  Giew Nam (Pork and shrimp dumplings) - Chinese influenced dumplings filled with a variety of meat and spices and then placed into a mild boiling soup.

94.  Pad Mi Kati- stir fried think pink rice noodles

95.  Sen Yai Latnaa* (Wide Rice Noodles with Gravy) - wide rice noodles covered in a brown gravy of pork and small vegetables

96.  Guay Teow Rhua* (Soup Noodles) – popular noodle soup with a choice of wide or thin noodles, and with pork, beef, or pork balls, and a sensational spicy broth, served in small bowls so you must eat 5 to 10

97.  Sen Lek Nuaa* (Beef Noodles) – choice of noodles with soup and chunks of beef, onions, and bean sprouts

98.  Ba Mi/Sen Lek Tom Yum (Noodles with Spicy Soup) – choice of noodles thin egg noodles/medium rice noodles in a red spicy peanut soup broth

99.  Guay Jab (Rice Noodles Rolls in Soup) - rolls of wide rice noodles in a salty soup with crispy pork

100.  Yen Ta Fo- rice thread noodles in a pink tofu flamboyant soup base

For more Thai gourmet advice or if you want to feast, please contact me or leave a comment!

If your most outstanding Thai dish of indulgence has neglected to make the list, please let me know.  I would love to try it, and then include it on the list.

Please leave a comment to let me know what your favorite dish is!

-Migration Mark