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
25–36 of 41
Pad Woon Sen
A Thai stir-fried glass noodle dish combining translucent noodles with egg, vegetables, aromatics, savory seasonings, and optional meat or seafood.
Panang Curry
A thick, mildly sweet Thai curry of coconut milk, panang curry paste, protein, and ground peanuts with aromatic lime and basil notes.
Pla Rad Prik
A fried fish dish topped with a sweet, tangy, garlicky, and chili-based sauce.
Pla Sam Rot
A fried fish dish served with a three-flavor sauce combining sweet, sour, and spicy notes.
Pla Tod Nam Pla
Pla Tod Nam Pla is fish marinated or seasoned with fish sauce and deep-fried until crisp, commonly served as a Thai savory main dish.
Por Pia Tod
Thai fried spring rolls with crisp wrappers surrounding seasoned glass noodles and vegetables, often with additional savory filling.
Tod Man Khao Phoot
Thai sweet-corn fritters are formed with corn, curry paste, herbs, and a binder before being deep-fried until crisp.
Tod Man Pla
Thai fried fish cakes seasoned with red curry paste and herbs, typically served as a savory snack or accompaniment.
Tom Kha Gai
This creamy hot-and-sour soup simmers chicken with coconut milk, galangal, lemongrass, makrut lime leaf, lime, mushrooms, chilli, and fish sauce.
Tom Khlong
Tom Khlong is a hot and sour Thai soup built around smoked fish, tamarind, and fragrant herbs and spices.
Tom Som
Tom Som is a Thai sour and aromatic soup made with herbs, a seasoned broth, and a variable protein such as fish, pork, or shrimp.
Tom Yum Goong
This hot-and-sour Thai soup combines shrimp with aromatic lemongrass, galangal, makrut lime leaf, chilli, lime, mushrooms, and fish sauce.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.