A FOOD TRADITION
Central Thai Cuisine
The cooking tradition of Thailand’s central plains is known for balanced sweet, sour, salty, spicy, and aromatic flavors.
Dishes linked to this cuisine
13–24 of 41
Khao Man Gai
Poached chicken is served with fragrant rice cooked in chicken-infused stock and a savory dipping sauce, typically accompanied by cucumber and herbs.
Khao Na Ped
Slices of roasted duck are served over rice with a savory aromatic gravy and commonly accompanied by cucumber, herbs, and scallion.
Khao Niao Mamuang
Khao Niao Mamuang is sweetened coconut sticky rice served with ripe mango as a Thai dessert.
Khao Pad
A Thai fried rice dish made with cooked rice, egg, aromatics, savory seasonings, and optional meat or seafood.
Massaman Curry
A rich Thai curry of coconut milk, fragrant Massaman spices, potatoes, onions, and usually beef or chicken, often finished with peanuts and tamarind.
Miang Kham
A Thai bite-sized leaf wrap filled with roasted coconut, peanuts, aromatics, and a sweet-savory sauce.
Moo Tod Kratiem
Moo Tod Kratiem is garlic-fried pork marinated with savory seasonings and pepper, then fried and served with crisp garlic.
Nam Kaeng Hua Chai Thao
A clear Thai soup of tender daikon simmered with pork and aromatic seasonings.
Pad Kee Mao
A spicy Thai stir-fried noodle dish made with wide rice noodles, aromatics, vegetables, savory seasonings, and optional meat or seafood.
Pad Kra Pao
A Thai stir-fry of minced meat with holy basil, garlic, chilli, and savory sauces, commonly served over rice and sometimes topped with a fried egg.
Pad See Ew
A Thai stir-fried noodle dish made with broad rice noodles, dark and light soy sauces, Chinese broccoli, egg, and a choice of meat.
Pad Thai
Stir-fried rice noodles are combined with a sweet-sour tamarind sauce, egg, tofu or shrimp, bean sprouts, garlic chives, and crushed peanuts.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.