MY FAVORITE LOCAL FOODS IN THAILAND

You’ve arrived into Thailand and you don’t know what to eat. But you want to eat what the locals dine on every day.

Below, you’ll find a list of my favorite Thai foods. You’ll learn where to find these delicious local favorites and most importantly, where to find them. And how much it’ll cost.

I can’t tell you where all my fav Thai hawker stands and restaurants are. That’s because most of my favorite restaurants are in the suburbs of Bangkok closer to where I live. And not easy for foreign visitors to travel to.

Though as a tourist staying in the middle of Bangkok I’ll point out a few areas that 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.

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 Thai food. I’ve been to a few Thai restaurants in NYC and that’s it.

Took me awhile getting used to Japanese sashimi and wasabi too.

But after living in Thailand for so long I started appreciating the gourmet and cultural aspects of Thai food I came across every single day.

I come from a Chinese-American background. So there’s was a learning curve adjusting to Thai ingredients and the style of taste. 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 some milk ready if you’re planning to experiment with spicy foods. The protein in it helps put out the fire.”

I remember my first ever plate of Som Tom (papaya salad) I ate. At first glance, it looks like a plate of Asian coleslaw.

With innocent looking slivers of glistening red peppers. Without the sweet mayo.

Boy, I tell you, my first bite of Som Tom, I felt like my tongue got used as a punching bag.

But it was oh so good! It’s spicy as hell. But done in a good and damn tasty way.

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

Most hawker stands in Thailand’s major tourist areas have multi language menus. Notice spaghetti and macaroni?

In areas heavily visited by tourists you will see plenty of menus with English and Chinese. Popular seaside resorts in Pattaya and Phuket even have Russian on Thai menus.

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

Lots of foreign restaurants are found throughout the kingdom. Many expats and Thais that have foreign food experiences from abroad have started restaurant businesses serving Western foods.

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

I know certain Thai ingredients could be off putting. Like fresh pig’s blood splashed into your bowl of noodles. 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 at first, I suggest trying it.

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 century old egg…

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

EATING WITH YOUR KIDS IN THAILAND

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

Most Thai-Chinese dishes are not spicy. Even then most vendors are aware they should take it easy when serving foreign customers.

I think introducing your children to local Thai food 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 of Thailand. You always have the option of taking your kids to one if they are absolutely resistant to try local Thai foods.

The trick is show your kids that you’re super excited to try out new foods also. If they see that you’re excited and passionate about trying out new foods they may follow your lead.

COST OF EATING LIKE A LOCAL THAI

Around central Bangkok it’s still possible to live on three square personal meals a day for $6USD to $8USD.

As long as you stick to eating out at hawker stands or local markets with food courts. Portions are on the small sized if you’re coming from the West.

But you can always order an extra serving and it’ll still be inexpensive.

The prices I list are based on food hawker stands found on the streets and most definitely inside local wet and dry markets located all over Thailand.

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

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

COST: 30B to 40B for normal plate. Add 10B for the special plate. Mix plate cost about 40B.

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

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. There’s a lot of flavorful chicken fat in the rice as a result.

It’s basic and simple. But when prepared just right the flavors are so satisfying.

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

That’s just how famous Thai style khao man gai really is.

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

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 variation instead of poached chicken. Or get a mix of both!

Near where I live there’s a market where I think has the best khao man gai shop. 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 which is not far for tourists.

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

COST: 30THB with pork or chicken. Add 10B for the fried egg.

Thai holy basil is the key ingredient in this super popular Thai dish pad gra pao 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 fresh spicy chili and your choice of protein.

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

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 at the comforts of your home.

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

COST: 60B at a hawker stand using carnation milk instead of real coconut milk.

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

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

Coconut milk is also a common ingredient. But today, coconut milk is more expensive so small Thai hawker stands won’t use it as an ingredient.

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

Most popular seafood restaurants will use coconut milk because they sell their tom yum gung at a higher price for around 150THB.

If you order tom yum gung at a Thai hawker stand you’ll most likely be getting 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

COST: 30B without shrimp. 50B 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 shrimps, 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 are small dried shrimps. So if you want fresh shrimps 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 shrimps, egg and ask for more tofu you’ll have a vegetarian option.

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

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

COST: 40B to 60B

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

Big differences are you rarely find pad see eew served with beef. You can order it 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.

Also an important key missing component is breath of the wok or wok hei which essentially means using high heat to achieve a certain finished taste.

Nonetheless this is a great quick meal to enjoy as the wide 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

COST: 50B and up to 100B a bowl depending on location and popularity of the shop.

Eating beef on a regular basis is something I picked up while growing up in United States. In Thailand, beef is not an ingredient found in most Thai restaurants.

Though 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 all over and becoming popular as Thai tasted is changing and evolving to Western foods.

The place that I usually go to 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 an expensive ingredient overall.

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

7. SOUP NEUA (ซุปเนื้อ) – BEEF SOUP

COST: 50B and up to 100B.

Carb cutting in Thailand is easy to do when you’ve got a hot bowl of Thai beef soup in front of you.

Thailand is not known for 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 help not only in flavoring the beef broth, but break down tough cuts of beef.

If I feel a little bit carb naughty I’ll down a bowl of Thai beef soup with a plate or two of Thai jasmine rice.

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

COST: 35B to 40B

Bam Mee Moo Deng Gaew Nahm is my favorite go to meal after a hard night out at the bars and pubs of Bangkok.

It’s chewy egg noodles in a porky clear soup. Thin strips of pork with pork wontons for protein.

Bits of greens are added in 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.

Prefer your noodles al dente? You can also order with soup in a separate bowl. With 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

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

So, I was super psyched to find it here. Okay, so Thai duck are not as plump or juicy as their American counter parts. 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 duck you’ll have to go to a restaurant or shop selling the dish specifically.

There are a few shops I love going to near where I live. But, the best shop for brown duck served over rice can be found in two places, Yaowarart Road Chinatown and Or Tor Gor Market.

 

10. GUAY TEOW BPET (ก๋วยเตี๋ยวเป็ด) DUCK NOODLE SOUP

COST: 45B to 100B
WHERE TO FIND: 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.

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

COST: 40B TO 65B
WHERE TO FIND: I don’t have any particular shop to recommend, however good ol’ reliable Mark Wien’s recommends this Khao Ka Moo shop in Silom.

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 for stewing pork going 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 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

COST: 40B
WHERE TO FIND IT: I don’t have a favorite place. Wherever you’re stay in Thailand ask the hotel staff if they can recommend a place if you truly want to seek it out.

I like guay jub. I’m not head over heels in love with it. I can eat this 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 which 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 tell you folks.

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

COST: 45B
WHERE TO FIND IT: Most food courts inside popular malls will have one hawker stall selling khao mok gai.

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

There’s a ton of traditional Indian and Arab spices in khao mok gai like cardamon, turmeric, bay leaves and yes even saffron.

As a result, the rice is a distinct yellow after being cooked with those fragrant aromatic spices. And the chicken is buried, mok “หมก” in the rice 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 I enjoy it as a short respite from my favorite Thai khao man gai. I enjoy the fried onions sprinkled on top of the plate. It comes with bowl of chicken soup plus a dipping sauce of lime and cilantro.