Thai Food Guide
Complete Thai food guide for restaurants and tourists. Dishes with descriptions, ingredients, spice levels, allergens, and ordering tips in English & Chinese.
What is Pad Thai?
Understand Pad Thai as a stir-fried rice-noodle dish, see which ingredients vary by restaurant, and learn what to check about spice and allergens.
Tom yum goong: what does the menu mean?
Understand tom yum goong, its clear and creamy variations, and what to check about shrimp, broth, spice and allergens at a particular restaurant.
How to read a Thai menu
Use a few Thai cooking and ingredient words as clues, then check the actual recipe, spice and allergens before choosing or translating a dish.
What is pad krapow?
Understand pad krapow, how meat, chili, rice and fried egg options vary, and what a restaurant should confirm before translating its menu.
What is som tam?
Understand green papaya salad, how Thai and pla ra versions may differ, and what to ask about chili, fish, shrimp and peanuts in a specific restaurant.
Four Thai food regions: context for a clearer menu
Use Northern, Isan, Central and Southern Thai food as helpful menu context without assuming every dish has the same recipe, heat or ingredients.
Help Chinese-reading customers understand your Thai menu
A practical checklist for naming, photographing and describing real Thai dishes for customers who read Chinese, without guessing their tastes.
Make the Thai dish understandable before comparing tastes
Describe serving size, real spice options and ingredients without assuming that every Korean guest likes the same Thai dishes.
Thai street food: a short menu can still answer the important questions
A practical guide for stalls and markets to show dish names, prices, portions, ingredients and multilingual QR menus without adding an ordering system.
Thai desserts: describe the serving, not a generic recipe
Help visitors understand mango sticky rice, tub tim grob and khanom bueang while checking the shop’s actual fillings, toppings, allergens and price.
What is Thai green curry?
Understand green curry as a coconut-milk curry, see what can vary by kitchen, and check protein, spice, sauce and serving options before choosing.
Mango sticky rice: describe the dessert your shop serves
Explain mango sticky rice to visitors without guessing the mango variety, topping, allergens, serving size or current price at a particular restaurant.
Chiang Mai food: explain Northern dishes to new visitors
Use khao soi, sai oua and nam phrik noom as examples of Northern Thai dishes while checking your own restaurant's recipe and menu details.
Allergen information starts in the kitchen, not the dish name
How restaurants can check recipes, supplier labels and cross-contact before displaying allergen information in Thai, English and Chinese menus.
Tom kha gai: describe the soup your kitchen makes
Explain a restaurant's actual tom kha gai recipe, including coconut broth, chicken, herbs, heat and ingredient checks for visitors.
Vegetarian Thai food: read beyond the dish name
A practical guide to vegetarian and jay food in Thailand, with questions to ask before relying on a menu label.
Khao soi: explain the bowl your kitchen serves
A practical guide to describing a restaurant's actual khao soi noodles, curry broth, protein, accompaniments, heat and allergens for visitors.
Thai iced tea: what is in this cup?
Learn what cha yen can mean on a Thai menu, which milk and sweeteners to confirm, and how a small restaurant can describe its actual drink clearly.
What is Pad See Ew? A guide for restaurant menus
Understand Pad See Ew's noodles, sauce and possible ingredients—and how a restaurant can describe its own version accurately in English.
Before publishing a price, show what the customer receives
A checklist for keeping a Thai restaurant's own prices, portion units, options and multilingual menu materials consistent, without invented averages.
Isan Food: Read the Dish, Not a Spice Ranking
A grounded introduction to northeastern Thai cuisine, with examples and questions to ask about each restaurant's recipe.
Southern Thai Food: Region Is Context, Not a Recipe
Explore southern Thai food through documented examples while checking each restaurant's curry, seafood and accompaniments.
What is larb? Describe the version your restaurant serves
A practical guide to describing larb in English: regional style, protein, toasted rice, chili and the details only your kitchen can confirm.
Coconut in Thai food: the ingredient is not the whole recipe
See how coconut milk appears in green curry, tom kha gai and banana dessert, and what a menu must still verify.
Thai Noodles: Choose by Dish, Not Just Noodle Shape
Compare Thai noodle dishes by preparation and sauce, then explore individually reviewed guides to pad see ew, boat noodles and khanom chin.
Make restaurant posts useful, not just attractive
Plan simple restaurant posts around verified dishes, prices, opening details and a current menu link, without promising reach or sales.
Gaeng jeud: clear soup is not an ingredient list
Understand a Thai clear-soup name through an actual recipe example, then check the restaurant's broth, protein and seasoning.
Thai Satay: Explain the Skewer and Sauces Separately
Understand Thai satay by checking the grilled skewer, dipping sauce and cucumber relish separately.
Thai Curries: Names Tell You More Than Colours
Compare three named Thai curries without assuming a fixed heat level or recipe. Learn what a restaurant menu should specify.
Khao pad: fried rice needs a second line of explanation
Learn why khao pad needs a protein, seasoning and portion description, with a documented regional seafood example.
Thai Boat Noodles: What to Expect
Understand Thai boat noodles, common ingredients and what to check before ordering; recipes vary by restaurant.
Khanom Chin: The Noodles Are Only the Beginning
Khanom chin refers to Thai rice noodles served with different sauces and curries. Learn what to check before ordering.
Breakfast in Thailand depends on the place and the shop
Discover documented morning-food examples from Si Sa Ket, Tak and Phuket without treating them as one national breakfast set.
Thai fruit: what the menu should tell you
Recognise mango, mangosteen and rambutan on Thai menus, and check seasonal availability and preparation.
How to read a Thai drinks menu
Understand common Thai tea and coffee names, sweetness and milk questions, and how restaurants can describe drinks accurately in several languages.
Thai seafood: “seafood” is not enough of a menu description
Read Thai seafood dishes by their actual fish or shellfish, preparation, sauce and portion; do not infer allergy safety.
Thai salads: three names, different dishes
Compare three Thai salad names and learn which ingredients, dressings and chilli levels need restaurant-level checks.
A practical guide to Thai dipping sauces
Understand nam chim kai, prik nam pla and nam jim jaew without assuming every restaurant uses the same recipe.
Help guests understand the dishes you actually serve
Talk with our team about multilingual menu pages, QR codes and print materials for your restaurant.