Baku Kitchen! An independent reference of traditional food

Thailand

Ask what Thailand eats and the answer starts with this: balance of sweet, sour, salty and hot: curries, wok-fried noodles, som tam and aromatic soups. Look for Pad Thai (wok-fried rice noodles with tamarind, egg, tofu, shrimp and peanuts), Tom Yum Goong (hot-and-sour prawn soup with lemongrass, galangal and lime leaf) and Green Curry (coconut curry of green chili paste, chicken and Thai basil). Promoted nationally in the early 1940s under Prime Minister Phibunsongkhram, to cut rice consumption and attach a national identity to noodles. This atlas has 53 Thailand dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

53 dishes.

Boat NoodlesBoat NoodlesIntense pork or beef noodle soup enriched with blood, in small bowlsGaeng SomGaeng SomSour orange curry of fish and vegetables, sharp with tamarind and no coconutGreen CurryGreen CurryCoconut curry of green chili paste, chicken and Thai basilHoy TodHoy TodCrisp-chewy batter fried with mussels or oysters and egg, served with srirachaKai JeowKai JeowPuffed deep-fried Thai omelette poured over rice with chilli sauceKai YangKai YangIsan grilled chicken with sticky rice and jaew dipping sauceKapiKapiFermented shrimp paste from the coast, pounded into dips and soupsKhanom BuangKhanom BuangCrisp folded rice-flour taco filled with meringue and golden egg threads or coconutKhanom ChanKhanom ChanSteamed layers of coconut milk and tapioca flour, peeled apart one by oneKhanom JeenKhanom JeenSoft fermented rice vermicelli served cold under curry sauces and raw vegetablesKhanom KrokKhanom KrokCrisp-edged coconut-rice hotcakes cooked in dimpled pansKhao Kha MooKhao Kha MooPork leg braised in soy and five spice, sliced over rice with pickled greensKhao MakKhao MakSweet fermented glutinous rice, boozy and syrupy, eaten cold by the spoonKhao Man GaiKhao Man GaiPoached chicken on garlic rice with fermented-bean ginger sauceKhao PadKhao PadThai fried rice with egg, served with lime and cucumberKhao SoiKhao SoiChiang Mai coconut curry noodles topped with crispy noodles and picklesLarbLarbNational minced-meat salad with herbs, lime and roasted rice powderLuk ChupLuk ChupMung bean paste modelled into tiny fruits, painted and dipped in clear jellyMango Sticky RiceMango Sticky RiceRipe mango with coconut-cream sticky rice, hot-season treatMassaman CurryMassaman CurryMild Muslim-influenced curry with beef, potato, peanuts and warm spicesMekhongMekhongAmber sugarcane and rice spirit, the base of the Thai bucket and Sabai SabaiMiangMiangTea leaves fermented in bamboo tubes and chewed with salt in the northern hillsMoo PingMoo PingSweet-garlicky grilled pork skewers, breakfast with sticky riceNaemNaemRaw pork soured with rice and garlic in banana leaf, eaten within daysNam KrachiapNam KrachiapDeep red roselle infusion served iced and sweetened over crushed iceNam PlaNam PlaClear amber fish sauce from salted anchovies, the salt of the Thai kitchenNam Prik NumNam Prik NumCharred green chillies pounded with garlic and shallot into a smoky dipNom YenNom YenBright pink milk with sala syrup, poured over ice with condensed milkOliangOliangIced black coffee roasted with corn, sesame and soybean, sweet and smokyPad KaphraoPad KaphraoHoly-basil pork or chicken stir-fry over rice with fried eggPad See EwPad See EwWide rice noodles charred with soy sauce, egg and Chinese broccoliPad ThaiPad ThaiWok-fried rice noodles with tamarind, egg, tofu, shrimp and peanutsPanang CurryPanang CurryThick, nutty red curry with kaffir lime, less soupy than othersPla RaPla RaFreshwater fish fermented in salt and rice bran for a year, intensely pungentPla SomPla SomWhole freshwater fish fermented with rice and salt until sour, then friedPrik Nam PlaPrik Nam PlaTable condiment of fish sauce, bird's-eye chilies, garlic and lime

  • Boat Noodles

    Intense pork or beef noodle soup enriched with blood, in small bowls. Ready in 40 min prep and 2 hr…

  • Gaeng Som

    Sour orange curry of fish and vegetables, sharp with tamarind and no coconut. Ready in 30 minutes prep and 25…

  • Hoy Tod

    Crisp-chewy batter fried with mussels or oysters and egg, served with sriracha. Ready in 20 minutes prep and 20 minutes…

  • Kai Yang

    Isan grilled chicken with sticky rice and jaew dipping sauce. Ready in 20 min prep and 40 min cooking. 4…

  • Kai Jeow

    Puffed deep-fried Thai omelette poured over rice with chilli sauce. Ready in 5 minutes prep and 5 minutes cooking. Serves…

  • Kapi

    Fermented shrimp paste from the coast, pounded into dips and soups. Ready in 1 hour prep and none cooking. About…

  • Khao Kha Moo

    Pork leg braised in soy and five spice, sliced over rice with pickled greens. Ready in 30 minutes prep and…

  • Khanom Krok

    Crisp-edged coconut-rice hotcakes cooked in dimpled pans. Ready in 20 min prep and 30 min cooking. 24 pairs. A street…

  • Khanom Buang

    Crisp folded rice-flour taco filled with meringue and golden egg threads or coconut. Ready in 40 min prep and 30…

  • Khanom Chan

    Steamed layers of coconut milk and tapioca flour, peeled apart one by one. Ready in 30 min prep and 1…