MY FAVORITE LOCAL FOODS IN THAILAND

GET READY FOR A FOOD ADVENTURE

You’ve arrived in Thailand and you don’t know what to eat. But you KNOW you want to eat what the locals eat!

Below, you’ll find a list of my favorite Thai foods, plus the cost, and most importantly, Google map locations of hawker stands and restaurants local Thais go to!

You’ll learn about all these delicious local favorite foods in this post.

For tourists in the middle of Bangkok, I’ll point out a few areas where you can easily find some of my favorite Thai hawker stands and restaurants. So you can enjoy some of the best local Thai foods and eat like only the locals know how.

FOR ME FALLING IN LOVE WITH THAI FOOD WASN’T INSTANT…

I have to admit, when I first arrived in Thailand, I wasn’t too crazy about trying out the different Thai foods. I’ve been to a few Thai restaurants in NYC and that’s it. It left a bad impression because frankly, I wasn’t too impressed.

But after living in Thailand for so long, my eyes finally opened. I started appreciating the gourmet and cultural aspects of true Thai food I came across daily.

I come from a Chinese-American background. There was a slight learning curve in adjusting to Thai ingredients and the style of Thai taste. And even though Chinese food and Thai food are remarkably similar in style and ingredients.

Getting used to the spiciness of Thai foods took some time. Especially the morning after, if you know what I mean…

The Wayfaring Soul Tip #209 – “Have milk at the ready if you’re planning to experiment with spicy foods. The protein in milk helps put out the fire.”

I remember exactly the first plate of Som Tom (papaya salad) I ate. At first glance, it looked like an innocent plate of Asian coleslaw. Knife cut raw green mangos shredded into a mound. Then splashed with lime, fish sauce, and other seasonings.

With innocent-looking slivers of glistening red peppers. Just look at those pretty colors!

Boy, I tell you, my first bite of Som Tom. I felt like my tongue was hit with a flamethrower with a fresh tank of gasoline.

But it was oh so good! It’s spicy as hell. But done in a good and damn tasty way. With some grilled chicken and sticky rice I was in food nirvana!

That’s why Thais are addicted to Som Tom. They love their food! And so do I.

PICTURE AND ENGLISH MENUS AT THAI RESTAURANTS

Notice spaghetti and macaroni on that wall menu? Try to avoid that. In any case, it’s meant for Thais. As well as for children who can’t eat spicy foods or in general fickle eaters.

Also, ketchup is used for tomato sauce. Not that I think it’s a bad thing. The point is I know it can be easy to choose what you’re familiar with. If you do that than you are missing out on one of the most important aspects of travel.

I know it could be intimidating going into a restaurant where you don’t know the language or even what kind of food you’re looking at.

Most hawker stands in Thailand’s major tourist areas have multi-language menus. They may even understand basic English. Nonetheless, it doesn’t hurt to speak a little bit of Thai.

Make the effort and you’ll have a better Thai food experience.

In the areas heavily visited by foreigners menus in English and Chinese are readily available. Popular seaside resorts in Pattaya and Phuket even have Russian on their Thai menus.

In any case, most restaurants, even the ones on the street have picture menus so you can easily pick and choose.

Though once in a while you’ll come across some amazing Western foods! Like NYC-style pizza! Yes, pizzas in Bangkok! Check out my Bangkok pizza blog post.

THAILAND HAS A HUGE INTERNATIONAL FOOD SCENE – BUT STICK WITH THAI FOOD, OKAY?

Many foreign restaurants are found throughout the kingdom. You’d be surprised by the amount of expats and Thais who have foreign food experiences and have started restaurant businesses, eateries, and bars, serving Western and East Asian foods.

Sure, you can live solely off of burgers and pizzas in Thailand. Why you want to is entirely up to you.

Certain Thai ingredients could be off-putting like fresh pig’s blood splashed into your bowl of noodles. However, I can deal with chicken feet, innards, and the dreaded century-old egg in my congee.

Although these popular Thai ingredients on your plate or bowl may seem odd initially, I suggest trying them.

But you can always omit certain ingredients or go with a different variation. That’s the great thing about Thai cooking and eating at local Thai eateries. It is still possible to adjust to your taste, to a certain degree and maintain authenticity.

The black egg has many different names. One of them is a century-old egg…

The Wayfaring Soul Tip #413 – “The smaller the chili pepper the bigger the kick!”

EATING THAI FOODS WITH CHILDREN IN THAILAND

Your children should be fine eating local Thai foods. There are lots of varieties of fried rice, noodles, and soups. Not all dishes are prepared with fiery hot chili peppers.

Most Thai-Chinese dishes are not spicy. Food vendors are mindful to go light on chili peppers when serving foreign customers on default.

This means if you do love your foods fiery you should say to them “ped mak!”.

I think introducing young children to local Thai foods is a perfect way for them to explore a culture different than their own. And to expand their taste palette.

Today there are many foreign fast food chains all over the big cities in Thailand. You always have the option of taking your kids to McDonald’s or KFC if they are resistant to trying local Thai foods.

I’ve got a young child myself addicted to chicken nuggets. I know that as a parent convincing a child to try different foods in another country is challenging.

I already have a tough time convincing her what to eat here.

The trick is to show your kids that you’re super excited to try new foods. When they see that you’re excited and passionate about trying new foods they could learn to follow your lead.

COST OF EATING LIKE A LOCAL THAI

Around central Bangkok, it’s still possible to live on three square meals a day for $7USD to $9USD.

As long as you stick to eating at hawker stands or local markets with food courts. Portions might be small depending on the vendor.

But you can always order an extra plate. Or something extra to try. It’ll still be inexpensive.

The prices listed are based on food hawker stands found on the streets in popular areas of Bangkok. Also inside local wet and dry markets all over Thailand.

For instance, Aor Tor Gor next to Chatuchak Weekend Market is one of the most popular wet/dry/fruit markets in Bangkok.

But don’t discount eating at large indoor restaurants. You’d be surprised how good the food is and how affordable, especially if you love seafood!

NOT ALL THAI STREET FOOD IS GOOD (read this if you love to eat seafood)

It is not logical to think that every Thai hawker stand you see has the best food ever! After living in Thailand, mainly in Bangkok, I can say… there’s a lot of bad food out there.

I’m trying to say never discount Thai restaurants with air conditioning with chairs not made of cheap plastic.

This is particularly true if you enjoy seafood. From my experience both eating at Thai seafood restaurants on the streets or indoor Thai seafood restaurants, I prefer indoors.

That’s not to say I’m a bougie prick with money flowing out of my wallet. But the prices at some of my favorite indoor restaurants are affordable. And the portions are generous enough to feed a hungry family.

MY FAVORITE THAI FOODS – AND HOW TO ORDER IT LIKE A LOCAL

1. KHAO MUN GAI (ข้าวมันไก่) – CHICKEN OVER RICE

COST: 40B to 50B for normal plate. The mixed plate (fried chicken with boiled chicken) costs 50B to 60B. Add 10B for the special plate (more about the special plate below).

WHERE TO EAT: Seek out a restaurant called Khao Mun Gai Four Sergeants (ข้าวมันไก่ 4 จ่า) in Bangkok’s Huay Kwang District and it’s easily reached by MRT subway train. 
GOOGLE MAPS: https://goo.gl/maps/nN1JXAGWScDw1yg9A

Another noteworthy chicken rice shop is Sri Leung Pochana Chicken and Rice & Pork Noodles with their insane 6-kilogram Chicken and Rice challenge.

I failed miserably lol!

If you see a bunch of hanging chickens, real or fake, you’re in the presence of one of the most recognizable hawker stands in Thailand, the classic Khao Mun Gai (ข้าวมันไก่) chicken and rice shop!

It is slow-poached chicken with simple ingredients like ginger, scallions, and other seasonings.

The rice is cooked with the stock the chicken was poached in. The result is a flavorful rice infused with the flavors of chicken fat, garlic, ginger, and scallion.

It is basic and simple. But when prepared just right the flavors are satisfying.

You will see these shops from the street corners to food courts inside fancy malls. You can’t avoid one if you try in Thailand.

That’s just how famous Thai style Khao Man Gai is in Thailand.

When you order Khao mun gai a vendor will ask if you want a normal plate; tamada (ธรรมดา) or a special plate; phí-sèt พิเศษ).

The special plate is nothing really special. A little bit more extra chicken and rice. If you are really hungry I suggest ordering another plate.

Both come with a small bowl of chicken soup which certain shops may add MSG. A slice of chicken blood cake and sliced cucumbers are added to the plate.

Customers can order fried chicken variations instead of poached chicken. Or get a mix of both!

Near where I live there’s a market, in my opinion, has one of the best khao man gai shops. It’s not easy to get to since it’s in the suburbs of Bangkok.

But you can find a really good khao man gai shop in Huay Kwang district too which is not far from central Bangkok.

2. PAD GRA PAO MOO KAI DAO (ผัดกะเพราหมูไข่ดาว) – THAI BASIL WITH PORK AND FRIED EGG

Where to Eat it: Phed Mark (website)
COST: 40THB with pork or chicken. Add 10B for the fried egg. (local hawker stand prices) Note: Phed Mark charges 3x to 4x more.

Thai holy basil is the key ingredient for the quintessential Thai dish pad gra prao moo found all over Thailand. Thai locals enjoy it for breakfast, lunch, and dinner.

A large handful of fresh Thai holy basil is added to a hot wok after frying fragrant garlic and spicy chili paste. It may seem like a lot but the basil wilts down, creating a pungent sneeze-inducing aroma with a dose of freshly pounded spicy chili and your choice of protein.

I like mine with minced pork. You can order it with chicken ไก่ or squid ปลาหมึก. A fried runny egg can be added for an extra depth of flavor.

As you can see I linked famous foodie YouTuber Mark Wien’s Phed Mark restaurant as the go-to restaurant for pad gra prao. It’s not to kiss his ass. But I prefer his style of pad gra prao, which is the dry version. Prices at his restaurant are not cheap though.

There is a wetter, saucier version which I am not a fan of.

To be honest, I don’t have a favorite shop to recommend. Because I cook this at home frequently, just the way I like it. If you want to make an authentic Thai holy basil with pork recipe here’s your chance!

Go check out my YouTube channel and I’ll show you how to make it in the comforts of your home.

3. TOM YUM GUNG (ต้มยำกุ้ง) – SPICY SOUR SOUP WITH SHRIMP

Where to Eat it: Kuang Seafood (Google Maps)
COST: 60B at a hawker stand using carnation milk. Sit-in restaurants charge around 250B

I recommend Kuang Seafood in Bangkok’s Huai Khwang District for Seafood Tom Yum Gung! They charge around 250B but it is absolutely worth it.

Here’s the Thai version of Chinese hot and sour soup, although Thailand has many variations of hot and sour soup, Tom Yum Gung is the most well-known.

You’ve got mushrooms, lemongrass, galangal, kaffir lime leaves, lime juice, and fresh crushed red chili peppers.

Then there is mixed seafood tom yum with shrimp, squid, and fish. There’s even chicken tom yum, or mushrooms only.

Coconut milk used to be a common ingredient. Today, coconut milk is more expensive so small Thai hawkers don’t add it.

In its place, the cheaper carnation milk is added instead for that slightly sweet and creamy texture.

Most popular seafood restaurants continue using coconut milk because they sell their tom yum gung at a higher price. Around 250THB inside a sit-in seafood restaurant with air conditioning. Which is not all that expensive with a generous portion.

If you order tom yum gung at a Thai hawker stand you’ll most likely get the carnation milk version, which is still tasty.

But of course, real coconut milk in your tom yum gung is tastier!

4. PAD THAI GUNG -(ผัดไทยกุ้งสด) FRIED THAI NOODLES WITH FRESH SHRIMP

Where to Eat it: My favorite place closed down. So no new recommendations yet.
COST: 30B without fresh shrimp / 70B to 100B with fresh shrimp.

Besides tom yum gung this is another popular Thai dish found in most major cities around the world. Pad Thai with fresh shrimp.

The ingredients are simple, pre-cooked vermicelli rice noodles, tofu, dried shrimp, egg, bean sprouts, tamarind, and soy sauce are all tossed in a hot wok for a quick flash fry.

The usual condiments you can add are fresh chopped peanuts, sprigs of scallion, and a quartered banana flower.

The Wayfaring Soul Tip #186 – It’s important to know, especially if you love fresh shrimp, that there’s Pad Thai and there’s Pad Thai with fresh shrimp.

An ingredient of regular Pad Thai is small dried shrimp. So if you want fresh shrimp added to your Pad Thai you have to specifically ask for “gung sot” กุ้งสด or point it out on the menu.

If you ask to omit the dried shrimp, and egg and ask for more tofu you’ll have a vegetarian option.

A common misconception is that there’s always fresh shrimp in an order of Pad Thai.

5. Pad See Eew (ผัดซีอิ๊ว) – Stir Fried Broad Flat Rice Noodles

Where to Eat it: Phon Cha Rat Na
COST: 50B to 70B

When I first saw pad see eew (Thai: ผัดซีอิ๊ว) served at a hawker stand in Bangkok many moons ago I immediately recognized it as beef chow fun, one of my favorite Cantonese dishes ever!

The big difference is you rarely find pad see eew with beef. This Thai version of flat noodle stir fry is typically served with chicken, pork, and sometimes shrimp.

This dish is usually sweeter, rather than saltier than the Cantonese variety due to the use of dark soy sauce.

A very important component of tasty pad see ew is wok hei, a Chinese cooking terminology where high cooking heat is used to impart a smoky depth of flavor to ingredients.

Many pad see ew restaurants do not use high flames. This restaurant called Phon Chai Rat Na does and if you make it there, you won’t regret it.

Nonetheless, this is a great quick meal to enjoy as the wide flat broad noodles and bits of eggs are great for soaking up the dark soy sauce, an essential ingredient in this Thai classic street food favorite.

6. GUAY TEOW NEUA (ก๋วยเตี๋ยวเนื้อ) -BEEF NOODLE SOUP

Where to Eat it:
COST: 50B and up to 200B a bowl depending on location and popularity of the shop.

Eating beef regularly is something I picked up while growing up in the United States. In Thailand, beef is not an ingredient found in most Thai restaurants.

Today there are more restaurants serving beef than when I first got here many moons ago.

Guay Teow Neua, beef with noodles is now popping up everywhere and becoming popular as Thai taste is changing and evolving to Western foods.

The place I usually go for Thai beef noodles in soup uses aromatic and herbal ingredients like goji berries.

And the cuts of meat are better quality. It’s not cheap at 75THB by Thai standards. Beef in Thailand is expensive overall.

You can order a bowl with egg noodles, thin rice noodles (sen lek), or broad rice noodles (sen yai) which is my preferred choice of noodles.

7. SOUP NEUA (ซุปเนื้อ) – BEEF SOUP

COST: 50B and up to 100B.

Good news, carb cutting in Thailand is easy to do when you’ve got a hot bowl of Thai beef soup in front of you. The bad news is this is awesome with rice!

Thailand is not known for its prized prime cuts of beef. So long and slow cooking is the way to go.

The mix of lemongrass, chili flakes, and other herbs with a large helping of limes helps not only in flavoring the beef broth but also the breaking down tough cuts of beef.

8. BAM MEE MOO DENG GAEW NAHM (บะหมี่หมูแดง) – EGG NOODLES WITH RED PORK AND PORK WONTONS SOUP

Where to Eat it: Mr Ang Bah Mee (Google Maps)
COST: 40B to 60B

Bam Mee Moo Deng Gaew Nahm is my favorite go-to meal. After a hard night out at the bars and pubs of Bangkok. Not that I do that anymore. But those were some good times.

It’s chewy egg noodles in a porky clear broth. Thinly cut strips of juicy Chinese-style char siu with delightful whole shrimp wontons. For a powerful flavor boost the egg noodles are lightly tossed with lard. Yes, pig fat!

Bits of greens are added along with a dash of fried garlic. It’s so satisfying with a generous heap of red chili flakes plus pickled chili.

Portions are small so I typically go for two bowls in one sitting when I’m hungry. Not all places make it the same which is why you should go to Mr. Ang Bah Mee on Yaowarat Road in Bangkok’s Chinatown!

Prefer your noodles al dente? You can also order with soup in a separate bowl. The rest of the ingredients in another called Bam Mee Haeng บะหมี่แห้ง or dry egg noodles.

9. KHAO NA BPET (ข้าวหน้าเป็ด) ROAST DUCK OVER RICE

Where to Eat it: My favorite is too far away. Will find one closer in Bangkok.
Cost for Roast Duck: 50B / Cost for Stewed Duck: 60B

Here’s another dish I instantly recognized while strolling around the streets of Bangkok. Growing up in NYC, Chinese roast duck over rice was my favorite take-out choice.

So, I was super psyched to find it here. Okay, so Thai ducks are not as plump or juicy as their American counterparts. I’m not complaining.

You can order either the roast BBQ duck (เป็ดย่าง) or slow-cooked brown duck (เป็ดพะโล้) poached in a seasoning of soy sauce and Chinese spices.

You won’t see any shops in Thailand selling both styles of duck dishes.

If you’re seeking brown or stewed duck you’ll have to go to a restaurant or shop selling the dish specifically.

There are a few shops I love going near where I live. However, the best shop with brown duck served over rice is found in two locations, Yaowarart Road Chinatown and Or Tor Gor Market.

I recommend a small local restaurant called Ni Mao for stewed duck in Chinatown. If you’re in Or Tor Gor Market near Chatuchak Weekend Market.

10. GUAY TEOW BPET (ก๋วยเตี๋ยวเป็ด) DUCK NOODLE SOUP

Where to Eat it: My wife swears the best hawker stand for duck noodles can be found inside Or Tor Gor Market. But I have to get a picture of the specific shop she likes so you can find it too. But it’s the only shop selling duck noodles in this popular Thai food center.
COST: 50B to 100B

Noodle lovers need not worry. This delicious Thai-styled stewed duck can also be added on top of your favorite choice of noodles!

The broth is rich coming from the duck’s bones and fat. With some traditional Thai and Chinese spices and herbs mixed in, this is one satisfying comfort food you’ll enjoy.

11. KHAO KA MOO (ข้าวขาหมู) STEWED PORK LEG

Where to Eat it: I don’t have any particular shop to recommend, however good ol’ reliable Mark Wien’s recommends this Khao Ka Moo shop in Silom.
COST: 50B TO 65B

A plate of khao ka moo ข้าวขาหมู makes a hearty meal.

The pork legs are braised inside a cauldron of mother broth. Made up of all kinds of soy sauce, an unhealthy amount of palm sugar, garlic, and cinnamon sticks.

Certain long-standing Thai hawker vendors keep a mother broth, stewing in a large vessel for months. And even years, but I find it hard to believe that.

The result is pork meat so soft you can eat it with a straw. Okay, that’s disgusting and sue me for exaggerating.

The pork meat is super tender. The gelatinous fat layer is buttery smooth.

Some of the braising liquids are doused over chopped-up pork meat which then drizzles down on rice.

Pickled greens and chopped leafy greens help cut the taste of greasy fat.

A boiled egg marinated in the braising liquid, with fresh chili, garlic cloves, chili sauce, and pork bone soup rounds up this meal.

12. GUAY JUB (ก๋วยจั๊บน้ำข้นขาหมู) – RICE NOODLES WITH PORKY BITS

Where to Eat it: I don’t have a favorite place. Wherever you stay in Thailand ask the hotel staff if they can recommend a place if you truly want to seek it out.
COST: 50B

I can eat guay jub. I’m not head over heels in love with it. I can eat it when the mood hits my wife or we don’t know what else to eat.

It’s definitely due to the fact that pork innards are thrown in which I’m not a fan of but can tolerate. There are pig intestines, liver, and more pig intestines. I’m talking about the pork poop chute here.

There’s also moo grawk, roast pork with crispy skin. I can of course deal with and happily munch on all day.

I’m also not a fan of the curled-up flat rice noodles that are quickly blanched and dropped into a bowl before getting doused with porky bits. Because it has a slightly harder texture.

Other than that, I don’t know what else to say.

13. KHAO MOK GAI (ข้าวหมกไก่) – THAI STYLE CHICKEN BIRYANI

Where to Eat: Most food courts inside popular malls will have one hawker stall selling khao mok gai.
COST: 50B

Muslim and Indian influence has made it to Thailand’s culinary circle through this popular chicken and rice dish called Khao Mok Gai.

There are a ton of traditional Indian and Arab spices in khao mok gai like cardamon, turmeric, and bay leaves. Fancier restaurants even use saffron for this dish, which makes it pricier.

As a result, the rice is a distinct yellow after being cooked with those fragrant aromatic spices. The chicken is buried, mok “หมก” to infuse more flavor into a large pot of rice.

Most shops selling khao mok gai are halal-certified and run by Muslim owners.

I love this dish and enjoy it as a short respite from my favorite Thai khao man gai. The fried onions sprinkled on top elevate the flavor. It comes with a bowl of chicken soup plus a dipping sauce of lime and cilantro.

14. CRAB FRIED RICE (ข้าวผัดปู)

Where to Eat: Crab Fried Rice Mengjai (Google Maps)
Cost: 50B+ for a normal plate

In some way, somehow Thailand has incorporated crab fried rice into its culinary lexicon.

Not all hawker stands and restaurants in Thailand cook crab fried rice or any Thai fried rice the way I like it. So the places that do make it right for my taste are the ones I always recommend.

Lump crab meat is the usual cut used in Thai-style fried rice. Some way too little crab meat simply because it is an expensive ingredient.

Laem Charoen Seafood Restaurant is the best restaurant I know for crab-fried rice. You can find them inside most Central branded shopping centers in Bangkok. The menu prices are reasonable for a comfortable sit-in restaurant.

For a more local taste of crab fried rice on a plate seek out Crab Fried Rice Mengjai. Try their pork satay and savory fish stomach soup, they make it pretty tasty.

15. Khao Soi

Where to Eat it: Khanom Jeen Nong Yong (Google Maps)
Cost: 80B – 100B

This is one of those dishes that will give your tastebuds the ol’ one-two knock-out punch to your tastebuds. Let’s start with the soft yet chewy flat egg rice noodles. Then a wonderfully seasoned tender chicken drumstick is added to the noodles.

What follows is a portion of spicy sweet Thai-style red curry sauce. The curly yellow egg noodles soaked in all the yummy curry sauce.

But wait, there’s more. Khao Soi is a popular Thai noodle dish that I like referring to as a greasy car salesperson trying to push you on the extras.

The bowl is topped off with fried noodles, and spring onions. You also get a side of pickled mustard greens and thinly sliced shallots, which you add yourself.

My friends… this dish is a flavor bomb in your mouth. Soft chewy egg noodles, the crisp of fried crunchy noodles. The vinegary pickled greens, and aromatic pungent fresh sliced shallots. And when the curry sauce is done right this bowl is nothing short of magic in the Harry Potter sense of the word.

16. Thai Fried Chicken

Where to Eat it: Som Tom Nua (Facebook)
Cost: 150B

Thailand is a vast kingdom with unique regions with their version of fried chicken. Fried chicken is not a cheap meal or snack in Bangkok these days.

This style of Thai fried chicken originated from the Isan region, in northeast Thailand. It is heavily marinated with garlic, soy sauce, oyster sauce, and fish sauce as the main flavor enhancer.

Fish sauce and fried chicken is a must-try combination.

The batter is light so there’s no huge crunch factor. Usually, fried bits of garlic are added for an extra taste.

Isan fried chicken can easily be found in Isan restaurants. Not all make them the same way of course.

For this dish, I recommend going to Som Tum Nua. They started as a standalone restaurant. Som Tam Nua has various outlets and even major shopping centers like the Central Embassy.

However, my favorite branch is the original Som Tum Nua on Siam Square Soi 5.

17. THAI CRAB MEAT CURRY (เนื้อปูผัดผงกะหรี่)

Where to Eat it: Kuang Seafood (Google Maps)
Cost: 400B-600B

I admit I am an awful food photographer because I did not do justice to this dish. But trust me, it is a delicious sauce of airy scrambled eggs infused with curry. Smothered in that sauce are lumps of fresh crab meat.

I eat this often at Kuang Seafood and the price is reasonable, around 500B for a generous plate even though they refer to it as a small plate.

The egg sauce is so fluffy and creamy with a hint of curry sauce, not so much that the flavors are overpowered. And the tasty crab meat spoon it all over some rice and you have an amazing meal.

18. RAD NA MEE GROK (ราดหน้ามี่กรอบ) CRISPY NOODLES IN PORK GRAVY

Where to Eat it: Champ Rad Na Huai Khwang (Google Maps)
Cost: 60B to 80B

Crunchy fried egg noodles covered in a pork-flavored gravy. Top with thinly sliced pork and a handful of kale.

I admit the first time I had rad na I wasn’t too crazy about the sauce. It looks slimy due to the copious amounts of tapioca starch used to thicken the pork broth and seasonings.

But the melding of flavors, the contrast of crunchy noodles, and silky sauce make an impressive combo.

19. STIR-FRIED SHRIMP IN TAMARIND SAUCE (กุ้งผัดซอสมะขาม)

Where to Eat: I don’t have an exact restaurant pick yet. But most Thai seafood restaurants make it good.
Cost: Approx. 250B+ depends on the shrimp quantity, size, and whether is river shrimp or farmed. Fresh-caught river shrimp are more expensive at Thai seafood restaurants. But it’s not a crazy price.

Tamarind is a fruit a common Thai ingredient often used as a sour component in Thai cookery. With a healthy dose of sugar, it’s sweet and sour. And when made into a tamarind sauce poured over some fresh fried shrimp it is one of the most underrated Thai dishes in my book.

Some restaurants add fried tamarind eggs and fried shallots. I prefer the ones with fried shallots. I just love it!

20. MASSAMAN CHICKEN (มัสมั่นไก่)

Where to Eat: Aor Tor Gor Market Food Court Area (Google Maps)
Cost: 80B – 100B

This is another classic Thai curry dish with chicken. The taste is a bit more sweet than spicy. Might be okay for young children to try because it’s not meant to blow you away with spicy heat. Most of the time you’ll see it made with chicken drumsticks.

But I prefer the chunkier chicken thigh or leg meat in my Massaman!

The usual place I go for this dish is a hawker stand inside the popular wet/dry market Aor Tor Gor, which is also famous for high-quality durian.

They don’t have a name for the shop. Or at least I don’t know of it. It’s the only shop selling Massaman chicken in the food court area.

Just show the photos here. They’re the only shop I know that includes a whole small onion. So other food stalls in that area should be able to point you in the right direction.

21. Stir Fried Clams with Chili Sauce (หอยลายผัดพริกเผา)

Where to Eat: Any Thai seafood restaurant will cook it right.
Cost: 120B

This popular seafood clam dish is called Hoy Lai Pad Prik Prao. Even though the sauce is comprised of chilis it is not flaming hot. With the Thai basils and garlic all stir-fried with fresh clams this is one incredible dish.

Now I don’t have a preferred restaurant to recommend. Most restaurants in Thailand, particularly seafood restaurants will make it just right. And the clams will be fresh as many are grown inland or harvested from the shores.

I update this blog post often so check back often. I will be sharing more of my favorite Thai foods!