Pad Thai
Thai national dish: rice noodles stir-fried with tamarind sauce + palm sugar + fish sauce, scrambled eggs, prawns or chicken, tofu, bean sprouts, Chinese chives, crushed peanuts, lime. Invented 1939-1940 under PM Phibun to promote Thai national cuisine.
Wikipedia ↗Tom yum kung (spicy prawn soup)
Thai national soup: prawns, lemongrass, galangal, kaffir lime leaves, bird's eye chillies, lime juice, fish sauce, coconut milk (yum kung nam khon version, yellow-red). Explosive sour + spicy. Tom Kha Gai version with chicken and coconut milk (milder).
Wikipedia ↗Green curry (gaeng keow wan)
Green chicken curry: green curry paste (green chillies, lemongrass, galangal, garlic, shallot, Thai basil), coconut milk, pea eggplants, Thai basil. UNESCO intangible heritage 2024 with other Thai dishes. Served with fragrant jasmine rice.
Wikipedia ↗Som tam (green papaya salad)
Isan (NE) salad of shredded green papaya + tomatoes + green beans + peanuts + bird's eye chillies + garlic + fish sauce + lime juice + palm sugar. Pestled in mortar in front of you. Thai women's favourite dish (sold everywhere on street).
Wikipedia ↗Khao soi (Chiang Mai curry noodles)
Northern specialty (Chiang Mai, Chiang Rai, heritage of Yunnan-Burmese Muslim merchants): egg noodles in yellow curry broth and coconut milk, chicken or beef, pickled red onions, lime, sour cabbage pickles, crispy fried noodles on top. Unique taste in Thailand.
Wikipedia ↗Mango sticky rice (khao niao mamuang)
Thai national dessert: glutinous rice cooked in sweetened coconut milk, sliced yellow Nam Dok Mai mango, toasted sesame seeds, extra coconut sauce. Mango season: March-June (peak May). Sold everywhere on street. Tourist tattoo favourite!
Wikipedia ↗Singha, Chang, Leo, Cha Yen
Singha: 1st Thai beer (1933, royal family property), 5°, lager. Chang: 2nd beer (1995), 6.4°, stronger, Everton FC sponsor. Leo: 3rd popular brand. Cha Yen: Thai iced tea (black tea + sweetened condensed milk + crushed ice + sometimes evaporated milk) — iconic orange national drink.
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