A FOOD TRADITION
Thai-Chinese Cuisine
Thai-Chinese cooking in Thailand combines Chinese techniques and noodles with local herbs, condiments, produce, and flavor preferences.
Dishes linked to this cuisine
25–36 of 40
Kuai Tiao Tom Yam
Kuai Tiao Tom Yam is a Thai hot-and-sour noodle soup combining rice noodles with a tom yam broth, aromatics, chili, lime, mushrooms, and variable meat or seafood toppings.
Moo Daeng
Moo Daeng is Thai red-roasted pork that is marinated, roasted, sliced, and commonly served with a sweet-savory sauce.
Moo Krob
Moo Krob is Thai crispy pork made by cooking pork belly and frying or roasting it until the skin becomes crisp.
Moo Palo
Moo Palo is Thai-Chinese braised pork with eggs cooked slowly in a sweet, savory, and aromatic broth.
Pa Thong Ko
Pa Thong Ko is a Thai-style Chinese fried dough stick made from leavened wheat dough and served hot as a breakfast or snack.
Pad Si Yu Moo Krob
A Thai stir-fry of wide rice noodles with crispy pork, soy sauce, Chinese broccoli, garlic, and usually egg.
Pak Bung Fai Daeng
Pak Bung Fai Daeng is a quick Thai stir-fry of water spinach with garlic, chilli, and savory seasoning.
Pha Lo
Pha Lo is a Thai-Chinese-style braised pork and egg dish cooked in a dark, sweet-spiced sauce.
Pla Rad Prik Chinese Style
A fried whole fish served with a sweet-savory Chinese-style chilli, garlic, and soy-based topping.
Poh Pia Sod
Fresh Thai spring rolls filled with crisp vegetables and commonly pork or shrimp, served with a dipping sauce.
Poh Pia Tod Chinese Style
Crisp Chinese-style fried spring rolls filled with cabbage, carrot, aromatics, and commonly pork or another savory filling.
Rad Na
Wide rice noodles are served with pork or another protein and Chinese broccoli in a thick savory gravy.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.