Thai Food
Promoting Thai food to the World

"Welcome to the Thai Food Blogs. Have you already been to Thailand and felt you didn't take advantage of the vast range of Thai food on sale? Were you unsure of the ingredients or didn't know how to order properly? Are you planning a trip to Thailand and want a clear list of the best dishes that can be bought in restaurants and by the side of the road? If you said "yes" to any of these questions then these Thai Food Blogs are for you!' - Richard Barrow

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# Visitors from over 100 countries
# Over 600 sound clips
# Over one hour of video clips
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Stories about Thai Food

Thai food blogs written by Richard:

Choosing a Cooking School in Chiang Mai
"A Lot of Thai" Cooking School
The Four Flavours
McDonalds in Thailand
What do monks eat for breakfast?
Thai Superstitions about Food
Eating Pork on a Hot Plate
Top 10 Thai Street Food
Top 10 Thai Food
Doing Atkins diet in Thailand
Fat Children in Thailand
Visiting a Thai Restaurant
Thai People and Meals

Cheese Sandwiches
Thai Food from the Central Region
Thai Food from the Northern Region
Thai Food from the Southern Region
Thai Food from the Northeastern Region
Top 10 School Lunches
Thai School Lunches
Thai School Snackshop
Eating Lunch at School

Thai food blogs written by Wit:

How to Make Iced Tea
Making Pad Baigrapao
Red, White and... Thai?

Thai Food Quizzes:

Thai Food Picture Quiz
Menu Decoder - Noodles
Menu Decoder - Curry
Menu Decoder - Rice
Menu Decoder - Soup
Thai Drinks
Thai Foodstalls
In the Thai Kitchen Quiz
Herbs & Spices Picture Quiz
Vegetables Picture Quiz

Latest Food Blogs:

Fried Noodles in soy sauce
Khanom Chun
Fried rice with pork
Stir-fried pork with holy basil
Tom Yum Kung
Stir-fried pork with long beans
Foi Thong - Golden Threads
Noodles in a thick gravy

Meals with Rice:

Fried Rice with Shrimp Paste
Chinese Chicken Rice
Chicken with Yellow Rice
Rice Porridge with Pork


Yellow Curry with Chicken
Massaman Curry
Chicken and Wax Gourd curry
Stir-fried Chicken with Curry Powder
Sour Curry


Thai Fried Noodles
Noodles in Fish Curry


Chicken Coconut soup


Fried Mackerel with Shrimp Paste Sauce
Fish Curry in a Cup
rolled wafer
Coconut Pudding with Mussels
Fish Cakes

Crispy Fried Catfish

Other Dishes:

Stir-fried Chicken with cashew nuts
Stuffed omlette
Rice Pancakes
Thai Sausages
Satay Pork in Peanut Sauce
Papaya Salad
Fried Quail Eggs
Fried Insects


Khanom Buang (Crispy Pancakes)
Khanom Jaak (Nipa Palm dessert)
Khanom La
Khanom Mor Gaeng (Custard Pudding)
Bananas in Syrup
Sticky Rice in Banana Leaves
Sticky Rice and bananas
Sticky Rice Slices
Steamed Pandanus Cake
Coconut Puddings
Ice Cream in a Bread Roll
Poorman's Pancakes
Pad Thai in an omlette

Restaurant Meals:

Thai Restaurant Menu - 01
Thai Restaurant Menu - 02
Thai Restaurant Menu - 03
Thai Restaurant Menu - 04
Thai Restaurant Menu - 05
Thai Restaurant Menu - 06

Top 10 Web Sites:


These food blogs originally appeared on our sister site at These web sites are part of the Paknam Web Community.

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Sungkaya - Thai custard


This Thai dessert is called sungkaya and tastes a bit like a custard. The main ingredients are duck eggs, palm sugar, normal sugar, coconut cream, pandanus leaves and cassava flour. The toppings can vary. This one has pumpkin. But, you can also buy cocount meat, taro or foi thong toppings. It is usually served with sticky rice. Very delcious and worth eating.

Thong Yib and Thong Yod

Thong yib

I have already told you about Foi Thong (Golden Threads) which is a Thai dessert from ancient times that is served at auspicious ceremonies.For example, at weddings. There are two other desserst from this same family that I want to introduce to you today. Thong Yib, or Golden Pinch (above) and Thong Yod, or Golden Droplets (below). They all have the word thong in common which means gold. If you give these desserts to someone at a wedding, it means that you are wishing for them to have fabulous wealth in the future.

Thong yod

Thong Yib is made with the following ingredients: duck egg yolks, castor sugar, fresh water and pandanus leaves. The latter is for making the syrup. Like I showed you on the Foi Thong video, two kinds of syrupare made: thick syrup and light syrup. The egg mixture is dropped into the boiling thick syrup. Then later, dipped into the cooler light syrup. This gives it the glossy look.

Thong Yod uses the following ingredients: egg yolks and a mixture of wheat and rice flour. The two syrups are made with castor sugar and fresh water. All three of these desserts are delicious and worth eating.

Noodles Fried in Soy Sauce

A little while ago, I blogged about a favourite dish of mine called noodles in a gravy (rat naa). Well, today I want to introduce you to its twin! Usually, if a food stall is cooking rat naa, they will also cook noodles fried in soy sauce (pad see-eel). You could say that this is the dry version. The noodles here are the wide ones called sen yai, although you could use the small ones such as sen lek. It is quite simple to cook. First fry some garlic until golden brown. Then add pork or chicken and fry until it is almost cooked. Add the noodles together with some dark soy sauce, then kale (Chinese broccoli) and one egg. You then season with soy sauce, sugar, salt andwhite vinegar. As usual, I have a video of one of my local food shops cooking this dish. There is also a new video of rat naa being cooked by this same shop. The videosare numbers 22 and 23 on the list.

Khanom Chun - layered dessert

Khanom chun

The other day, I was having a conversation with one of the teachers in the lift. As usual, she had bought some Thai desserts from the market to share with her fellow teachers. She asked what my favourites were and I had to admit that I had only eaten a few. What sprang to mind, were the delicious dessertskhanom mor gaeng and also the equally delicious khao nieow dtut. Now, most people at the school know I am writing Thai Food blogs, so she immediately volunteered to educate me in Thai desserts! And so today, she came up to me with a bag full of Thai desserts for me to photograph and taste! She explained which ones I had to eat straight away and which ones I could save for a later day by putting in the refrigerator. I can tell you, I was really stuffed today. But, it was a really good introduction.

Today I am going to introduce you to khanom chun, or layered dessert. It is named like this because it has nine layers. As you may know, this is an auspicious number. So, it is often used for important ceremonies such as job promotion (representing going up levels) and at weddings. In the above example, each layer is a shade of green. I have seen ones before where it was green/white stripes. If you have read my previous blog about khanom thuay you might be able to guess where the green comes from. Yes, it is from the pandanus leaf. You make the liquid by putting it in a blender and then straining it though muslin.

To make this dessert, mix the coconut milk and sugar. Bring to boil and then set aside. Mix the topioca flour with the plain flour and add coconut milk. Knead the mixture. Add the coconut milk and sugar which you had set aside. Now separate them into two containers. in one add the green water from the pandanus leaves. Leave the other white. (In the case above,some pandanus water was added to the coconut milk before boiling. Then later, more was added to the second container to make a darker shade of green.)Grease the mould with some coconut milk and then heat it in a steamer. First, add some of the white mixture and steam for 510 minutes. Then repeat this with the green mixture, white mixture etc. Finish with a green layer. Leave in the mould for 34 hours before removing it. Sounds quite labour intensive, especially as they only sell for 10 baht! The result is quite tasty. I would eat it again for sure.

Fried Rice with pork

Fried rice with pork

Probably one of the simplest meals to cook is fried rice. If you want to go down the path to cooking Thai food then this is a great one to start with. I cook this one every now and then as it is a good way to use up rice left over from the day before. You can use seafood or meat, it is up to you. In the above dish, pork was cooked in a frying pan first. Then an egg was broken into the pan and mixed up. Cooked rice was then added. It is important that this is rice left over and not fresh rice. You then add some fried garlic, chopped onion and tomato slices and then later season with soy sauce/fish sauce, sugar, salt and some chili sauce. When it is finally ready, garnish with coriander and sliced spring onion. Very simple and delicious.

You can watch the making of this meal on video. It is number 15 on the list of videos which you can download for free on this page:

Stir-fried Pork with holy basil

One of the most famous Thai dishes around the world is this one, stir-fried pork fried with chili and holy basil. You dont have to use minced pork, as variations include chicken or beef. In Thai it is called moo pat ga-prao. The last part refers to the basil. It is quite simple to cook and the result is very delicious. Can you believe that the above was cooked a few days ago at my local food shop? It is one of those places with an open front with a minimum of decoration. There are thousands of these shops around Thailand. They are much cheaper than going to a restaurant. Believe it or not, this dish was only 25 baht which is about 60 cents. Most foreigners miss out on these meals as they think that they will get ill if they eat street food. So, they decide to pay three or four times as much in a restaurantfor exactly the same dish. The ingredients probably came from the same market and were cooked in the same kind of kitchen. I am not saying you wont ever get ill by eating street food. You just need to use some common sense. If you see a lot of Thai people eating at a food stall or food shop, then the chances are high that the food is not only delicious, but safe to eat too!

As usual, I have also shot a video showing how this was cooked. It is number 11 on the list. Thanks to Pornsiri Kitchen in Soi Sulao for giving us the demonstration.

Tom Yum Kung

Probably one of the most famous Thai dishes around the world is the one called tom yum kung. In English, it is sometimes called Hot and Sour Shrimp Soup or Lemongrass and Shrimp Soup. I took the above photograph at Pornsiri Kitchen in Samut Prakan this afternoon. This version has shrimp, but you could also cook it with chicken if you like. The basic ingredients are all the same. Shrimp, straw mushrooms, lightly crushed hot red chilis, sliced galangal, lemongrass stems, torn kaffir lime leaves, coriander, and seasoned with fish sauce, sugar and some lime juice. Use chicken stock to make up the soup. It is very quick and easy to make. In the supermarkets in Thailand, you can buy the starter kit with most ingredients for only about 8 baht!

If you would like to see how this dish was cooked, then visit our free downloads section:

This dish is number 21 in set 3. This video is 13 MB. If you have a slow internet connection or would like a better quality video clip you can now purchase CDs of the downloads. At the same time you will be helping to support the running cost of having so many free downloads! The pad thai video is the most popular one so far with over 1200 downloads in the last 7 days.

These blogs were originally published at