What to Eat in Thailand: 50 Must-Try Dishes for Your Trip

The question of what to eat in Thailand is a massive topic and an endless rabbit hole the more research you do. Food is a way of life in this country and the people are incredibly resourceful, turning fresh local ingredients and whatever proteins they can find into creative, colorful, and ferociously spicy dishes. When you sit down with locals for lunch or dinner, plates are stacked across the table in what can only be described as a banquet.

That’s because Thai food is reasonably cheap, and being hungry just isn’t an option. Take it from Cam whose wife is Thai - he knows what a “hangry” local looks like and understands that a decent meal can pretty much fix anything. Jokes aside, Thai people are very friendly and hospitable, and sharing a meal with them is one of the best parts about traveling here.

The staples like Pad Thai, Pad Kra Pao, and Tom Yum Goong tick all the boxes for first-timers but adventurous travelers will crave something a little more authentic - which is why we’ve put together this guide on the 50 must-try dishes. From the seafood masterpieces of the south to the delicacies up north, foodies have so much to look forward to in Thailand.

Kat in Koh Mak

Local Food in Thailand

The 50 Best Dishes to Try in Thailand

Curries

1. Green Curry (Gaeng Khiao Wan)

Green Curry in Thailand is slightly different from the watered-down versions you get back home. Instead of green beans, zucchini and other vegetables such as broccoli, cauliflower and carrot, in Thailand it usually comes with Thai eggplant, pea eggplant and bamboo shoots. At first, the bamboo shoots taste a little earthy but give it time and you’ll come to love it.

Green Curry (Gaeng Khiao Wan)

2. Khao Soi

Khao Soi is found all throughout Northern Thailand and it’s one of those dishes that still remains popular with locals, despite it becoming a hit with tourists. That being said, Thais typically only have it for lunch and add all sorts of condiments to give it more kick: raw shallots, pickled mustard greens, a decent squeeze of lime and a big spoonful of roasted chilli paste.

Khao Soi in Chiang Mai

Cheap Khao Soi in Chiang Mai

3. Massaman Curry

You can’t go wrong with Massaman Curry, as it’s a mild recipe that packs a heap of flavor. It normally comes with ingredients like beef, potatoes, and peanuts, plus the all important side of roti. If you’re in Phuket head straight to Roti Chaofa for this dish, or if you’re ever in Chanthaburi be sure to try the Massaman Durian Curry (yes, we said “durian”) from Chantorn Pochana.

Massaman Durian Curry in Chanthaburi

4. Panang Curry

Many first-time visitors to Thailand like Panang Curry for its mild, slightly sweet and creamy flavor. It’s a red curry made from crushed peanuts and your choice of beef or chicken. This dish is popular in Central Thailand, although it can be found all over the country. Chefs tend to slow cook the meat in the coconut cream, which makes it more tender and aromatic.

5. Fish Curry with Rice Noodles (Kanom Jeen Nam Ya)

Things get a little more authentic with Kanom Jeen Nam Ya - a Thai noodle dish made with shredded white fish, rice vermicelli, krachai fingerroot and coconut milk, infused with all sorts of herbs and spices as well. Only go for this curry if you can handle spice. Cam saw Kat order this meal at a local market in Trang once and it looked incredibly spicy from a distance.

Fish Curry with Rice Noodles (Kanom Jeen Nam Ya)

6. Sour Curry with Fish Roe (Gaeng Som Kai Pla)

Gaeng Som or sour curry appears in many different forms in Thailand, perhaps the most unique of which is with fish roe. For those who don’t know, fish roe is packed with vitamins, protein and fatty acids - all good stuff on the health front. The curry also utilizes fresh lime or tamarind juice for flavor and vegetables mixed in with the spicy curry paste. Kat loves this dish and orders it frequently, but we know it’s not going to tickle everyone’s fancy.

Noodles

7. Pad Thai

Pad Thai is a bit of a cliche at this point, but when it’s done right it’s still fantastic. You can find it in restaurants and food stalls all across the country, whether you’re after a sit down meal or simply a snack. It’s packed with delicious ingredients (noodles, tofu, egg, garlic chives and tamarind paste) and can easily be enjoyed without any spice. In fact, we find noodle dishes like this benefit from having no chillies. The best Pad Thai we’ve ever had? Mallika City in Kanchanaburi.

Pad Thai in Mallika City, Kanchanaburi

8. Rad Na

Rad Na is a comforting, Chinese-style recipe of flat rice noodles (or crispy egg noodles) mixed with vegetables, chicken or seafood, and topped with thick gravy. The crispy noodles combined with the gravy is awesome. You can have it mild (as is) or add a sprinkling of chilli flakes to the gravy to give it more oomph. Either way, it’s the perfect rainy day option or hangover cure.

Rad Na

9. Pad See Ew

Don’t let the name fool you: there’s nothing “eww” about Pad See Ew. It comes with flat rice noodles, Chinese broccoli, egg and dark soy sauce, all stir-fried together giving it a lovely smoky flavor. Most people choose pork as their source of protein but chicken is a common option as well. The meat is thinly sliced and mixed together with the other ingredients in a wok.

10. Thai Suki

If the word “Sukiyaki” sounds Japanese, that’s because it is. However, Thailand has its own version of this dish simply called Suki. It can be customized in many different ways - as both a stir-fry or noodle soup - but primarily it comes with glass noodles, morning glory, a fermented tofu sauce and your choice of meat. You often put generous amounts of the red sauce into the broth to give it more color and flavor.

11. Ayutthaya Boat Noodles (Guay Tiew Ruea)

When in Ayutthaya do as the Ayutthayans do and eat boat noodles, and don’t be afraid to order 3 or 4 servings since it comes in small bowls. This noodle soup is jam-packed full of flavor with a herbal broth, rice noodles and a dash of cow or pig’s blood. Blood is added to many soups in Thailand and although it might sound unusual, it acts as a natural thickening agent.

12. Sukhothai Tom Yum Noodles (Guay Tiew Sukhothai)

Sukhothai is one of the coolest places we’ve visited in Thailand offering so much more than just the ancient ruins of the historical park, such as Wat Mahathat and Wat Si Chum. One must-do in the town itself is trying Sukhothai Noodles, specifically the Tom Yum kind. It’s made with noodles, slices of BBQ pork, crushed peanuts and long beans, plus you can choose to have it dry or as a soup. Every night we sat outside on plastic chairs at little restaurants and enjoyed this meal, surrounded by a buzzing local atmosphere.

Read more: Sukhothai Travel Guide: Best Itinerary, Temples & Hotels

Sukhothai Tom Yum Noodles (Guay Tiew Sukhothai)

13. Tom Kha Kai

If you’re ever feeling a bit fluey or nasally, Tom Kha Kai can perk you right back up. This soup features coconut milk, lime, mushrooms, chicken and the super foods of lemongrass and galangal (a type of ginger). It pairs well with spicy dishes as the rich fat of the coconut milk naturally cools down your palate. Be careful with this soup though: the sticks of lemongrass and slices of galangal are put in for flavor only, and shouldn’t be eaten.

14. Pork Rib Soup (Tom Saap)

This is probably Cam’s favorite clear soup - it always brings him back to life if he’s feeling rundown. The broth of Tom Saap is mouth-watering when sipped by itself or drizzled over a plate of rice, a mix of sour and spicy. It has lime juice, toasted rice powder, “culantro” (Thai coriander) and plenty of chillies. And don’t forget the pork ribs which are incredibly tasty off the bone.

15. Tom Yum Soup

You can’t come all the way to Thailand and not try Tom Yum Soup, another spicy and sour combo that often includes prawns (goong). Lemongrass, galangal and kaffir lime give it that famous flavor - known as the “Holy Trinity” of ingredients. It’s so iconic, and quintessentially Thai, that you’ll see Tom Yum flavored chips, instant noodles and even pizza in some places.

Rice Dishes

16. Pineapple Fried Rice (Khao Pad Sapparod)

Cam’s friend from England travels with us to Thailand regularly and he can’t get enough of Khao Pad Sapparod. It’s funny watching him (time after time) order what seems like a very touristy and gimmicky menu item, but then you try it yourself and realize he was onto something. This stir-fried dish is served in a pineapple shell and comes with chunks of the fruit, shrimp or chicken, curry powder and fluffy pork floss on top. And trust us when we say: it’s nothing like having pineapple on your pizza in Italy.

Pineapple Fried Rice (Khao Pad Sapparod)

17. Holy Basil Stir-Fry (Pad Kra Pao)

Pad Kra Pao just has a great ring to it, doesn’t it? This is one of the ultimate cheap eats in Thailand: holy basil leaves stir-fried with minced pork, garlic, chillies and topped with a crispy egg on rice. You can down it on the side of the street in 5 minutes if you’re in a hurry or enjoy it with a couple of beers. Just be careful how spicy you order this dish as locals can make it fiery.

18. Hainanese Chicken Rice (Khao Man Gai)

Khao Man Gai is a basic street food staple consisting of poached chicken and jasmine rice cooked in chicken fat. It was brought to Thailand by Hainanese immigrants who swapped their ginger dip for a fermented soybean and chilli sauce, in order to suit local palates. This is a popular breakfast option, with the zesty sauce giving you a real boost in the morning.

Salads

19. Papaya Salad (Som Tum)

Som Tum originates from Isan and features green papaya, fermented fish sauce, lime juice and chilli, with variations of it also including carrot, green beans, peanuts, dried shrimp and crab (for flavor). It’s spicy, sour and has a crunchy texture - making it super addictive - especially when paired with sticky rice and fried chicken. The best Som Tum we’ve ever had was at Noochy Seafood in Koh Kood - it came with the freshest raw blue crab on Earth.

The fermented fish sauce can be tough to deal with for Westerners at first, but you do get used to it. If you’re eating out with friends, look for a sharing dish called Som Tum Tad: a massive platter of papaya salad served on a tray with fried chicken, pork crackling, eggs, rice noodles, morning glory and sticky rice. Kat often orders this as a meal all for herself and manages to demolish it.

Papaya Salad (Som Tum)

Som Tum with Raw Blue Crab in Koh Kood

20. Spicy Minced Meat Salad (Larb)

Larb, also spelt “Laab”, is another dish stemming from the Isan/Laos region of Southeast Asia. The salad is made with minced pork or chicken, red onions, fresh mint leaves, lime juice, chilli and the key ingredient of toasted rice powder (Khao Khua). The Khao Khua gives it this nutty and slightly crunchy texture which binds perfectly with the minced pork or chicken.

21. Glass Noodle Salad (Yum Woon Sen)

Glass Noodle Salad is a super nutritious and light dish, ideal for those hot and humid days. It’s filled with all sorts of healthy ingredients like celery, shallots, shrimp, a sprinkling of minced pork, and mung bean glass noodles - dressed in the usual suspects of lime and fish sauce. You can’t go past Yum Woon Sen as a light lunch or for a snack at the markets.

Shared Meals

22. Thai BBQ (Mookata)

Mookata, or “Mu Kratha”, has got to be one of the best shared dining experiences in Thailand. Everything is centered around a grill plate and soup moat - where pork, chicken and beef slices sear at the top and the juices flow down into the broth of glass noodles, egg and vegetables. Our favorite part are the dipping sauces - one richer option for the meat and a spicier, zestier option for the seafood. This is something Kat even cooks for us back home in New Zealand - the ultimate winter weather lunch or dinner.

Thai BBQ (Mookata) in Chiang Mai

23. Thai Hot Pot (Jim Jum)

Thai Hot Pot is similar to Mookata, although it has a few differences. Firstly, it’s cooked in a clay pot over a charcoal fire (instead of a gas grill) and the soup is infused with lemongrass, galangal and kaffir lime leaves before you start dunking the meat, noodles and vegetables in. Sitting outside on plastic stools with the hot pot heating you up and enjoying a few cold beers, watching the world go by, is a classic Thailand travel experience.

Thai Hot Pot (Jim Jum) in Bangkok

24. Salt-Crusted Grilled Fish (Pla Pao)

Another awesome shared experience in Thailand is Pla Pao - a whole fish caked in rock salt and stuffed with lemongrass, and then grilled. You’ll see rows of Pla Pao cooking at roadside stalls and night markets right across the country. It takes a bit of work to manage this dish, peeling back the skin and lifting the spine out, but Kat for one does it elegantly. Eating it properly is also an art: you stuff the fish into lettuce leaves, with rice noodles and chilli sauce, and devour it with your hands. You’ll also find Pla Neung Manao at most sit-down restaurants, a similarly delicious steamed fish.

Salt-Crusted Grilled Fish (Pla Pao) in Phuket

Meat Dishes

25. Spicy Grilled Beef Salad (Nam Tok Neua)

“Nam Tok” translates to waterfall in Thai, which describes the way the beef juices drip down into the barbecue before it's rested, sliced and added into the salad. This Northeastern dish is tossed with shallots, mint, lime, chillies and toasted rice powder (similar to Larb). Nam Tok is one of Cam’s favorite foods in Thailand, especially when it's done with good quality beef.

26. Khon Kaen Grilled Chicken (Gai Yang)

Khon Kaen is famous for its grilled chicken, specifically the district of Khao Suan Kwang just north of the city. Here they sell Gai Yang: small free-range chickens that are butterflied, pinned between bamboo skewers and then grilled until the skin is golden brown. Once the outside is crispy and the inside is tender, it pairs perfectly with a side of papaya salad and sticky rice.

27. Grilled Pork Neck (Kor Moo Yang)

Grilled Pork Neck goes so well with beer that it should almost be a crime. The pork is cut into small pieces and paired with a dipping sauce called Nam Jim Jaew. It’s hard to describe the flavor but just picture the perfect marriage between sour and spicy. As you can imagine, this small plate is suitable as a restaurant starter or as a quick street food stop.

Grilled Pork Neck (Kor Moo Yang)

Seafood

28. Marinated Raw Shrimp (Goong Chae Nam Pla)

Goong Chae Nam Pla comes with a bit of a warning: it can be extremely hard on your stomach. This is because the shrimps are raw and eating too many of them can make the next morning’s bathroom visit intense, so just be careful. Nevertheless, it’s still a wildly popular dish in the seafood restaurants of Bangkok and the coastal areas. Only the freshest prawns are used and then they’re cured in a citrus dressing of lime, mint, garlic, chillies and fish sauce - which helps to combat the raw texture of the seafood.

Marinated Raw Shrimp (Goong Chae Nam Pla)

29. Ayutthaya Giant River Prawns

Our day trip to Ayutthaya was full of surprises, especially when Kat ordered a giant river prawn out of the blue at our restaurant by the river. It was massive and scary-looking, but Thais love it and view it as a delicacy. The prawn is grilled and served with a spicy lime-garlic dipping sauce. Kat was raving about the head fat (tomalley), which turns into a buttery sauce when grilled and can then be mixed with the rice, sauce and meat.

Read more: Ayutthaya in One Day: The Complete Guide from Bangkok

Ayutthaya Giant River Prawns

30. Crab Dishes

Crab is ubiquitous in Thailand and not just in the coastal regions. In fact, there’s so many incredible recipes to choose from that we couldn’t just select one on our list of the 50 must-try dishes. You can find everything from stir-fried crab in yellow curry (Pu Pad Pong Garee), to Chanthaburi crab noodles (Sen Chan Pad Pu), to steamed crab (Pu Nung) with Nam Jim seafood sauce.

Steamed Crab (Pu Nung) in Koh Kood

Weird & Wonderful Dishes

31. Chicken Feet (Teen Gai)

Chicken feet are quite popular in Thailand but let’s be honest, not with tourists. Cam still feels uneasy seeing Kat munch on chicken feet, it just seems strange to eat this part of the animal. Although, Kat reckons they’re delicious and full of collagen (which has a range of health benefits). If you’re open to trying Teen Gai just know that the feet are always cleaned and clipped before making their way into any soup or salad, like Super Teen Gai.

Chicken Feet (Teen Gai)

32. Grilled Bee Larvae (Aep Pheung)

We tried grilled bee larvae in Chiang Mai together and it’s something we both liked. It can be found at local restaurants or at the night markets dotted around the city. The larvae are wrapped in banana leaves and cooked over a grill, allowing the honeycomb to melt over the larvae and form a sticky glaze. It tastes a little sweet, but mainly buttery and smoky.

Grilled Bee Larvae (Aep Pheung) in Chiang Mai

33. Gaeng Pak Wan Sai Kai Mod Dang

This dish is essentially a type of soup with vegetable leaves and red ant eggs, a bizarre mix but something that’s highly prized in Northern Thailand. It’s made with pak wan leaves (which taste like peas), wild mushrooms, red ant eggs and a light fish sauce broth. The ant eggs absorb the soup and explode in your mouth with a rich, creamy and tart flavor.

34. Chiang Rai Frog Dishes

We visited Chiang Rai with our friend who’s from the province and we told her we wanted to try the most “authentic” food. That might’ve been a mistake because when we turned up for our first meal the entire table was covered in frog dishes, including soups, stir-fries and even crispy frog skin. We can’t remember the names of these dishes, but just ask around at a local restaurant for “Kob” (frog) and you’ll be able to give it a try.

Crispy Frog Skin in Chiang Rai

Vegetarian/Vegan Dishes

35. Stir-Fried Morning Glory (Pak Boong Fai Dang)

Pak Boong Fai Dang consists of water spinach, garlic, chillies, and fermented soybean paste - creating a basic but brilliant side dish. Keep in mind that while it’s vegetarian, the oyster and fish sauce means it’s not really an option for vegans. That being said, you can ask for it “jay” (vegan), and most local restaurants will know what you mean and make it with mushroom sauce.

36. Tofu with Mixed Vegetables (Tao Hoo Song Kreung)

This is another vegetarian option that you can order without any fuss throughout Thailand. There’s a nice gravy to it, in addition to a stir-fry of tofu, corn, carrots, mushrooms and peas. Again, vegans will need to remember the key phrase “jay” as it helps the kitchen prepare your meal with soy tofu (not egg tofu) and mushroom sauce (not oyster or fish sauce).

37. Vegan Papaya Salad (Som Tum Jay)

Som Tum Jay, obviously, is the vegan adaptation of this famous Thai salad and it’s mouth watering. Cam actually preferred this version in his early days in Thailand as the fermented fish sauce was too strong for him back then. It comes with green papaya, tomatoes, green beans and peanuts, with a dash of lime, chilli and soy sauce. The only thing vegans need to watch out for is how it’s made in the clay mortars. Ask your waiter if the mortar can be cleaned to make sure there’s no leftover crab or fish sauce lurking about.

Vegan Papaya Salad (Som Tum Jay)

Street Food

38. Grilled Squid (Pla Muek Yang)

Pla Muek Yang can be found at pretty much every food hub and night market in the country - from Bangkok’s Chinatown to Phuket’s Old Town Walking Street Market. You can choose your own skewers, usually tentacles rather than whole squids, and then wait for it to be quickly grilled. It’ll then come in a small plastic cup drizzled in garlic and lime, and paired with Nam Jim sauce.

Grilled Squid (Pla Muek Yang) in Chinatown

39. Grilled Pork Skewers (Moo Ping)

Moo Ping has got to be the most consumed food in all of Thailand, or at least right up there. The pork is marinated before getting cooked, which gives it that charred glaze. It can be ordered as a starter at a restaurant or as an emergency snack outside temple gates. The best part is how cheap these grilled pork skewers are: you won’t pay more than 10-20 THB each.

40. Northern Thai Sausage (Sai Oua)

Sai Oua is unlike any other sausage you’ve probably ever tried. It’s pork flavored but what makes it unique is the mixture of herbs and curry paste jammed inside: lemongrass, kaffir lime leaves, galangal and chillies. Some versions can be really spicy, so be careful how much you eat in a night. You’ll have to try it at least once while visiting Chiang Mai or Chiang Rai.

41. Isan Sour Sausage (Sai Krok Isan)

Sai Krok Isan has a strange taste for a sausage, although you come to love it. It’s sour, believe it or not, thanks to the unique fermentation process. Inside each plump little ball is minced pork, sticky rice, garlic and lots of salt. These balls are strung together, like a bead necklace, and then clipped off for individual sale. The sausage goes in small plastic bags alongside ginger, cabbage leaves and chillies. You’re meant to have a bit of ginger after each bite of the fatty sausage to cleanse your palate, similar to sushi.

Isan Sour Sausage (Sai Krok Isan)

42. Roti (Thai Street Pancake)

Now we’re heading into the sweet section of our list and this is where you have to be mindful in Thailand. As delicious as a banana, Nutella, or butter and sugar roti is, you can certainly overdo it and pack on a few pounds on your trip. If you have a roti with Thai milk tea every night, it won’t cost you financially but it might physically. They are irresistible sometimes, so we won’t blame you, and the gym is always there when you get back home.

Banana Roti in Koh Samui

Roti (Thai Street Pancake)

43. Mango Sticky Rice

Mango sticky rice is popular for a reason. The fruit in Thailand is so fresh that it’s hard not to find a good mango, and the coconut cream drizzled over the sticky rice will literally make you dribble. Again, it’s one of those street food dishes that you could easily eat every time you enter a market. But you’ll need to be disciplined with how much you consume. Believe Cam when he says it’s so easy for foreigners to gain weight here. He once gained 7-8 kilograms over a 2 month period despite being active every day.

Mango Sticky Rice

44. Fried Banana (Kluay Tod)

These little morsels are so addictive. Local vendors usually use small firm bananas, dipped in a coconut and sesame batter, and then deep fried until golden. Bags sell for between 20-40 THB, depending on where you are, and you’ll normally get a generous scooping. Similar options to Kluay Tod are fried sweet potatoes and fried taro, which use the same coconut batter.

45. Khanom Tokyo

Khanom Tokyo is meant to be for kids, with street carts often parked outside schools and markets, but there’s no reason why you can’t try this snack too. It’s essentially a type of thin pancake with your choice of filler - both sweet and savory options are available like pandan custard or sausage. Don’t let the name fool you, either: it was invented in Bangkok not Tokyo.

Khanom Tokyo in Bangkok

Desserts

46. Thai Shaved Ice Dessert (Waan Yen)

Waan Yen translates to “sweet cold” and that’s exactly what you need on those intensely hot days, something sweet and something cold. You begin by choosing your base of toppings like grass jelly, red beans, sweet corn, water chestnuts, and bread cubes to absorb the sweet milk. And then it’s covered in crushed ice, and drizzled with flavored syrup and condensed milk.

Thai Shaved Ice Dessert (Waan Yen) in Chiang Rai

47. Coconut Rice Pancakes (Khanom Krok)

Kat is obsessed with Khanom Krok and always has a big smile on her face when she finds it. These are small pancakes made out of rice flour, sugar and coconut milk in a dimpled iron pan. They’re crispy on the outside and custardy on the inside, and can be ordered with different toppings. Some of the best local toppings include taro cubes, sweet corn and spring onions.

Coconut Rice Pancakes (Khanom Krok) in Bangkok

48. Layered Coconut Pudding (Khanom Tako)

Khanom Tako is a popular Thai food seen in pretty much every local market in the country. This “hidden layer” dessert is always white on top, due to the rich coconut cream, but then colorful on the bottom - with a translucent jelly made from mung bean starch that’s filled with things like water chestnut, sweet corn, coconut and taro. The upside down nature of the dessert means it always surprises you as you dig in with your spoon.

Layered Coconut Pudding (Khanom Tako) in Chanthaburi

49. Thai Crispy Crepes (Khanom Buang)

These little crispy crepes are heavenly, like miniature tacos filled with a Thai meringue and strings of sweet egg yolk (Foi Thong). You can buy them by the boxful which usually includes a mix of both sweet and savory options. The latter of which is topped with minced shrimp, coriander roots and coconut. A box is great but what’s better is trying them piping hot straight off the grill.

50. Coconut Ice Cream

Capping off our list of the 50 must-try dishes in Thailand is the massively popular street food dessert: coconut ice cream. It relies entirely on coconuts, no dairy cream or milk, so it’s the ultimate vegan dessert. The ice cream isn’t the only thing that’s added though - you can also customize it to include peanuts, sweet corn, and ribbons of coconut meat. Vegans should just remind the vendor to not add the evaporated milk at the end.

Coconut Ice Cream

Fruit & Snacks to Try in Thailand

• Durian

• Rambutan

• Dragon Fruit

• Ma Muang Bao (sour green mango)

• Durian Chips

• Cheese Toasties from 7-Eleven (guilty pleasure)

Durian

Ma Muang Bao (sour green mango)

Alcohol & Drinks to Try in Thailand

• The Big 3 Beers: Leo, Chang & Singha

• Thai Rum/Whisky/Brandy: SangSom, Hong Thong & Regency

• Tea & Coffee: Lemon tea with ice, Thai milk tea, coffee up North

• Other Drinks: Fresh coconuts (best in the world)

Leo in Koh Ngai

Coffee at Mae Kampong

Thai Food Tips & Etiquette

• Remember the saying “Ped Nit Noi” (little spice)

• Getting sick from street stalls is very rare, so embrace the food

• Use Grab Delivery when you want meals delivered to your hotel

• Don’t drink the tap water in Thailand. As much plastic as it creates, you have to stick with bottled water from the convenience stores.

• Don’t feel like you have to finish everything on the table. It’s not wasteful or a sign of disrespect, it’s just the feast-like nature of meals.

• Breakfast isn’t a big deal in Thailand. We often just have fresh fruit and coffee, and wait it out until lunch. Sometimes, though, we do crave rice soup (Khao Tom) and it’s always a hearty start to the day. For more travel inspiration, that goes well beyond food, be sure to read our guide on the 40 Best Places to Visit in Thailand: From Pai to Phuket.

Sharing a Meal with Friends

Rice Soup (Khao Tom) for Breakfast