The queen of Bangkok street Foods. Spicy, sweet, sour, and zippy. Green papaya, tomatoes, peanuts, chilis, garlic, lime, fish sauce, dried shrimp, and palm sugar - smashed together in front of you in a massive mortar and pestle. There are many variations and you can customize. So addictive.
Often misspelled as Pad Krapao, it’s the perfect meal. A pile of steamed rice, a heap of minced pork and basil in an umami sauce, topped with a fried egg. It is the go-to office worker lunch, cooked and consumed quickly at a folding table on the side of the road, it can’t be beat.
Sausage carts in Thailand are the bee’s knees. Northern long coiled sai oua sausages of pork, lime leaves, curry paste, and spices. Isan-style short sai krok sausages of fermented pork - intensely garlicky and a bit tangy. Both come grilled over coals and served with sticky rice.
Muu ping uses fatty chopped pork, marinated in a sweet and savory brown sauce, then charred over coals. Satay sticks are also usually pork in Thailand rather than chicken. They use leaner fillet pork marinated in spices and served with peanut sauce. They are both a delicious snack and usually come with sticky rice.
Roti in Thailand is often the sweet variety, flour dough stretched thin, folded, fried, and served with banana, egg, and sweetened condensed milk. The consummate snack or dessert. Another variation is the Roti Sai Mai - cotton candy roti - made from colorful spun sugar wrapped in a thin crepe. Try them both!
A dessert I bet you never heard of. Thai mini crispy crepes that are filled with whipped meringue, shredded coconut, roasted peanuts, and foi thong - sweet egg yolk threads. They look like tacos and taste like joy!
Sweet glutinous rice, ripe mango, sweet and savory coconut milk. A heavenly dessert and the perfect balance of textures and flavors. Not much more to say. Get in my mouth.
Bangkok OGs know these are the noodle dish du jour. Originally served from boats on Bangkok’s canals, these bowls of beef or pork noodles are rich and flavorful, topped with bean sprouts and crispy pork cracklings. They come in tiny serves, designed for people to eat 3 or 4 bowls in one sitting. Decadent!
These bite-sized creamy coconut cups are not pancakes at all. They are crispy on the outside and perfectly gooey inside. Made from rice flour, coconut milk, and sugar, cooked in a special griddle pan.
Yeah, we put it last. Sorry. Most Bangkok locals can't remember the last time we ate Pad Thai, it’s a bit… touristy. No hate though! It is delicious when done well - and the best Pad Thai in Bangkok is found at street stalls. Stir-fried rice noodles from a flaming wok, eggs, tofu, shrimp, tangy tamarind sauce, and peanuts. Just eat it fresh before it gets too sticky.
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