Mild Thai Dishes

Heat 1/5 · 50–80 THB

Ba Mee Haeng is a dry egg noodle dish — springy yellow wheat noodles served without broth, tossed with lard, crispy shallots, sliced BBQ pork, and a soft-boiled egg, with condiments to season yourself. A Thai-Chinese classic.

Heat 1/5 · 40–80 THB

Ba Mee Moo Daeng is egg noodles served dry or in broth, topped with slices of Chinese-style red barbecue pork (char siu) — a popular Thai-Chinese breakfast and lunch staple.

Heat 1/5 · vegetarian option · 30–60 THB

Bua Loy are small, chewy glutinous rice flour balls served in warm sweetened coconut milk — coloured naturally with pandan, butterfly pea flower, or taro, making them visually striking.

Heat 1/5 · vegetarian option · 25–55 THB

Cha Nom Yen is Thai iced milk tea — similar to cha yen but made with regular milk rather than evaporated milk, resulting in a lighter, creamier drink popular at bubble tea shops and cafés.

Heat 1/5 · vegetarian option · 40–100 THB

Foi Thong is golden egg threads — delicate strands of egg yolk and sugar syrup piped into boiling sugar and shaped into intricate nests, a Portuguese-influenced royal Thai dessert.

Heat 1/5 · vegetarian option · 40–80 THB

Gaeng Jued is Thai clear soup — a mild, clean broth with tofu, pork meatballs, glass noodles, and vegetables, seasoned lightly with soy sauce and white pepper. It is the Thai answer to chicken noodle soup.

Heat 1/5 · 25–60 THB per piece

Gai Tod — Thai fried chicken — is one of Thailand's most beloved street foods: marinated chicken fried crispy in a fragrant crust of garlic, lemongrass, and coriander root, served with sticky rice and a sweet chilli dipping sauce.

Heat 1/5 · vegetarian option · 30–60 THB

Itim Kati is Thai coconut milk ice cream — a creamier, more fragrant and less sweet ice cream made from fresh coconut milk, served in a coconut shell with roasted peanuts and sticky rice.

Heat 1/5 · vegetarian option · 40–60 THB with rice

Kai Jeow — Thai omelette — is one of Thailand's most beloved comfort foods: eggs beaten with fish sauce and sometimes garlic or herbs, fried in very hot oil until crispy and puffed at the edges but soft inside, served over rice with sriracha or prik nam pla.

Heat 1/5 · vegetarian option · 20–40 THB for 2–3 pieces

Khanom Buang are crispy Thai folded crepes — thin, lacy rice flour pancakes filled with sweet or savoury toppings like meringue, shredded coconut, and foi thong (golden egg threads).

Heat 1/5 · vegetarian option · 30–60 THB

Khanom Chan is a Thai layered steamed dessert of tapioca starch and rice flour with coconut milk and pandan — served in distinct layers representing wishes for advancement and prosperity.

Heat 1/5 · vegetarian option · 20–40 THB for 6 pieces

Khanom Krok are Thai coconut milk pancakes — small, dome-shaped bites with a crispy rice-flour shell and a sweet, creamy coconut custard centre, cooked in a cast-iron spherical pan.

Heat 1/5 · vegetarian option · 20–40 THB for 3 pieces

Khanom Tom are boiled Thai coconut rice balls — glutinous rice dough wrapped around a sweet coconut filling, boiled until cooked, and rolled in fresh shredded coconut.

Heat 1/5 · vegetarian option · 20–40 THB per tube

Khao Lam is a Thai dessert of glutinous rice mixed with coconut milk, black beans, and palm sugar cooked inside a green bamboo tube over charcoal — absorbing a subtle smoky, woody fragrance.

Heat 1/5 · 50–80 THB

Khao Man Gai is Thailand's version of Hainanese chicken rice — tender poached chicken served over fragrant chicken-fat rice with a complex ginger-soybean dipping sauce and a small bowl of clear chicken broth. Deceptively simple, endlessly nuanced.

Heat 1/5 · vegetarian option · 80–200 THB depending on durian grade

Khao Niew Durian is sticky rice with fresh durian — sweet coconut-infused sticky rice served alongside fresh durian flesh. One of Thailand's most beloved seasonal desserts, available when durian is in season (April–August).

Heat 1/5 · vegetarian option · 10–20 THB per stick

Khao Niew Ping is grilled sticky rice on a stick — a northern Thai street snack where glutinous rice is moulded around a bamboo skewer and grilled over charcoal until golden and lightly charred.

Heat 1/5 · vegetarian option · 50–90 THB

Khao Pad is Thai fried rice, wok-tossed with egg, spring onions, and your choice of protein. Simple, fast, and deeply satisfying, it's a staple on every Thai menu and the perfect dish when you want something familiar but delicious.

Heat 1/5 · vegetarian option · 50–80 THB

Khao Pad Pak is Thai vegetable fried rice — jasmine rice stir-fried with seasonal vegetables, garlic, soy sauce, and white pepper, a simple and dependable vegan-friendly dish available everywhere.

Heat 1/5 · vegetarian option · 80–180 THB

Khao Pad Sapparot is Thai pineapple fried rice — jasmine rice stir-fried with fresh pineapple chunks, cashews, raisins, shrimp, and a hint of curry powder, served inside a hollowed pineapple half.

Heat 1/5 · vegetarian option · 40–80 THB

Khao Tom is Thai rice soup — plain boiled jasmine rice cooked in clear broth until soft, served with an array of small side dishes like ginger, salted egg, pickled vegetables, and fried garlic.

Heat 1/5 · vegetarian option · 20–50 THB

Kluay Buat Chi is a simple, comforting Thai dessert of bananas simmered in sweetened coconut milk — the name translates as 'bananas ordained as a nun', as the white coconut milk is likened to white robes.

Heat 1/5 · vegetarian option · 25–55 THB

Lod Chong is a Thai dessert of pandan-flavoured rice flour noodles served chilled in sweetened coconut milk with crushed ice — cooling, fragrant, and deeply refreshing in the heat.

Heat 1/5 · 20–50 THB per skewer of 3–5 balls

Look Chin Ping are grilled Thai fish balls or meatballs on skewers — springy, bouncy balls of minced pork, beef, or fish, grilled over charcoal and served with a sweet chilli dipping sauce.

Heat 1/5 · vegetarian option · 50–100 THB

Mango Sticky Rice (Khao Niao Mamuang) is Thailand's most beloved dessert — glutinous rice steamed in sweet coconut milk, served alongside ripe Nam Dok Mai mango. It's seasonal (April–June) but available year-round in tourist areas.

Heat 1/5 · vegetarian option · 80–160 THB

Massaman Curry is Thailand's richest and mildest curry, influenced by Persian and Malay spice trade routes. Slow-cooked with potatoes, onions, and roasted peanuts in a thick coconut milk gravy, it's deeply comforting.

Heat 1/5 · vegetarian option · 80–150 THB

Massaman Jay is vegan massaman curry — the rich, mildly spiced curry made without meat, substituting tofu and potato as the main proteins, with the coconut milk-based sauce remaining fully flavourful.

Heat 1/5 · vegetarian option · 80–160 THB

Mee Krob is a sweet, crispy fried rice vermicelli dish coated in a tangy tamarind and orange sauce — a royal Thai cuisine classic served at special occasions.

Heat 1/5 · 10–20 THB per skewer

Moo Ping are Thai grilled pork skewers — thin strips of marinated pork belly threaded onto bamboo sticks and cooked over charcoal, served with sticky rice and sweet chilli sauce.

Heat 1/5 · 20–50 THB per skewer

Moo Satay is Thai pork satay — thin slices of marinated pork grilled over charcoal on bamboo skewers and served with a rich peanut sauce and fresh cucumber relish.

Heat 1/5 · vegetarian option · 30–70 THB

Nam Anchan is butterfly pea flower tea — a stunning deep indigo-blue herbal drink made from butterfly pea blossoms that turns vibrant purple when lime juice is added, naturally caffeine-free and mildly earthy.

Heat 1/5 · vegetarian option · 20–40 THB

Nam Manao is Thai limeade — fresh lime juice, sugar syrup, and a pinch of salt over ice, making an intensely refreshing drink that is as much a staple as water at any Thai meal.

Heat 1/5 · vegetarian option · 20–40 THB

Oliang is Thai iced black coffee — brewed from a blend of coffee, corn, and soybeans, served over ice with sweetened condensed milk, creating Thailand's version of the classic strong iced coffee.

Heat 1/5 · vegetarian option · 40–80 THB

Pad Pak Ruam is stir-fried mixed vegetables — a classic Thai side dish of seasonal greens tossed in oyster sauce and garlic, vegan when made with soy sauce instead of oyster sauce.

Heat 1/5 · vegetarian option · 50–80 THB

Pad See Ew is a satisfying stir-fried noodle dish made with wide rice noodles, egg, Chinese broccoli, and dark soy sauce. Milder than Pad Thai, it has a beautiful smoky wok-char flavour from high-heat cooking.

Heat 1/5 · 80–160 THB

Pad See Ew Talay is the seafood version of Thailand's beloved wide-noodle stir-fry — prawns, squid, and mussels tossed with wide rice noodles, dark soy sauce, egg, and Chinese broccoli over a fierce wok flame.

Heat 1/5 · vegetarian option · 50–80 THB

Pad Woon Sen is a light stir-fry of glass noodles (bean thread noodles) with egg, vegetables, and pork or chicken — milder and less oily than Pad Thai, making it a great choice for those seeking something lighter.

Heat 1/5 · vegetarian option · 20–40 THB for 3 pieces

Poh Pia Tod are deep-fried spring rolls — crispy cylinders stuffed with glass noodles, vegetables, and minced pork, served with a sweet chilli dipping sauce.

Heat 1/5 · vegetarian option · 50–100 THB

Rad Na is a Thai noodle dish of wide rice noodles pan-fried until slightly crispy, then topped with a thick, glossy gravy of broth, oyster sauce, and your choice of meat or seafood.

Heat 1/5 · vegetarian option · 30–60 THB

Thai Roti is a thin, flaky pan-fried flatbread sold as a street dessert, typically topped with condensed milk, banana, or egg — a legacy of Muslim-Indian traders in southern Thailand. It's crispy on the outside, soft and layered within.

Heat 1/5 · vegetarian option · 80–180 THB per slice

Sangkaya Fak Thong is Thai pumpkin custard — a whole kabocha pumpkin steamed with a coconut and egg custard filling, creating a dramatic dessert where the pumpkin both is the vessel and a delicious component.

Heat 1/5 · 20–50 THB per skewer

Thai Satay is marinated meat grilled on bamboo skewers over charcoal and served with a creamy peanut sauce and cucumber relish. It's a popular street food snack with Malay-Indonesian origins, sold at markets throughout Thailand.

Heat 1/5 · vegetarian option · 20–40 THB for 2–3 pieces

Thai Spring Rolls (Por Pia) are crispy deep-fried rolls stuffed with glass noodles, carrots, cabbage, and pork or tofu — a popular snack at street markets and as a starter in restaurants. Served with a sweet chilli dipping sauce.

Heat 1/5 · 10–20 THB per skewer, 10 THB for sticky rice

Sticky Rice with Grilled Pork (Khao Niao Moo Ping) is the quintessential Thai street breakfast — sweet, marinated pork skewers grilled over charcoal, eaten with sticky rice packed in a small plastic bag. Simple, cheap, and utterly satisfying.

Heat 1/5 · vegetarian option · 20–50 THB

Thai Iced Tea (Cha Yen) is a sweet, vibrant orange drink made from strongly brewed black tea mixed with condensed milk and evaporated milk, poured over crushed ice. It's refreshing, rich, and the perfect antidote to spicy food.

Heat 1/5 · vegetarian option · 30–80 THB

Thong Yip are small golden flower-shaped Thai desserts made from egg yolk and jasmine-scented sugar syrup — one of the 'golden' royal desserts traditionally served at Thai royal ceremonies.

Heat 1/5 · vegetarian option · 30–60 THB

Tub Tim Krob is a Thai dessert of water chestnuts coated in red-dyed tapioca flour, served in chilled coconut milk with crushed ice — named for its resemblance to rubies (tub tim).

Heat 1/5 · vegetarian option · 60–140 THB

Thai Yellow Curry is a mildly spiced, turmeric-yellow coconut curry influenced by Indian and Malay cooking, typically made with chicken or potatoes and a relatively sweet, gentle sauce.