The Best Thai Food You Probably Haven't Tried Yet

Although the various spellings — laab, larb, laap, larp — can mislead you into thinking each is a novel dish, in fact, they are one and the same. Larb is a spicy salad with a few different iterations, all containing minced meat (beef, buffalo, pork, duck, chicken) or fish. Although Culinary Lore points out that it is typically considered to be the national dish of Laos, it's just as much of a staple in the bordering regions of northeastern Thailand. Though Thai food and Laotian food are different, the two cuisines share many dishes, as we'll see.

Along with the finely chopped meat (which is where the name comes from, per 196 Flavors), mint, basil, cilantro, lime juice, fish sauce, chilis, shallots, and toasted rice season the dish, as Story Maps explains. In an interview with the author's Thai grandmother, she notes that there are countless takes on the dish, ranging from mild to spicy depending on the proportions. In fact, some renditions are stir-fried (larb suk), others are made with raw meat (larb dip), and yet another variety features an entirely different spice profile including cumin, star anise, cinnamon, and cloves.

While the dish is sometimes consumed in a lettuce wrap, 196 Flavors reports that in Thailand, it is more common to eat it with sticky rice or raw vegetables. Enjoy it as an appetizer or as one of many small plates to share with the table.

A plate of greens is the perfect contrast to steaming bowls of rice, rich curries, and noodle dishes. That's not to say that pak boong isn't packed with flavor though. Stir-fried morning glory leaves (or water spinach) are seasoned with garlic, chili, oyster and fish sauce, fermented black beans, and a pinch of sugar, per Indochina Value. According to Thai Food Paradise, a quick two-minute stir fry is all that stands between you and a plate of pak boong.

The classic recipe contrasts bright flavors with fresh morning glory shoots. The Bangkok Post notes that there are a few varieties of the plant, some that grow in swamps and others in fields or gardens. Enjoy pak boong solo in between bites of mixed dishes or serve it simply with white rice. Either way, you'll get your vitamin fix and a host of other health benefits including improved blood sugar and memory as well as reduced fatigue, per the Bangkok Post.

Some foods are distinctly unappealing from the first whiff, yet reward those who decide to venture for a taste. Goong pad sataw or shrimp with stink beans is a great example. While the shrimp are tame and familiar, the beans are distinctly pungent, sometimes described as methane-like. The younger and fresher the beans, the milder the scent, and a pleasant nutty flavor and crisp bite add some allure. In fact, they are quite popular among diners, and The Phuket News reports that they have many health benefits.

The outlet notes that the beans are typically cooked with equally flavorful ingredients — curry and shrimp paste, turmeric, garlic, chilis, lemongrass, and makrut lime leaves are common. Fry the beans up with the pastes and large shrimp (a pork version is also served) and accompany it with a steaming plate of rice for an authentic southern Thai dish that will have you longing for more stink beans in your life, per Eating Thai Food.

Countless Thai dishes showcase noodles front and center, and guay teow ruea is a beloved favorite. The meal is more simply referred to as boat noodles, named for its typical point of sale — and production — along the canals of Bangkok (via Food Republic). According to the Bangkok Post, the particular area of Thailand where this dish developed had a large Chinese population at the end of the 19th century. As noodles appear to have originated in China per The Atlantic, it's not surprising that the inhabitants soon began making and selling a noodle dish.

The noodles are rice-based, resulting in a pleasantly chewy consistency, SBS explains, complemented by bean curd, meat, and fresh coriander. As for the broth, expect rich heady aromas with ingredients like galangal, ginger, lime leaves, lemongrass, pepper, cinnamon, and other spices. Traditionally, the combination was served in small portions since vendors didn't have much capacity to hold hot water and large bowls on their boats (via the Bangkok Post).

Vegetarians should steer clear of this dish, as Thai food expert David Thompson tells SBS that classic renditions are served with pig or cow blood. Part flavoring agent, part thickener, the blood is a key element in the soupy noodle dish. Nonetheless, due to issues accessing the liquid at its freshest, many modern recipes omit it. Crosscut describes a restaurant near Seattle that uses coconut milk instead.

The dishes that appear the simplest can easily be the most comforting and that's certainly the case with khao ka moo, or braised pork leg with rice. The meat's cooking method guarantees a deliciously tender texture, rich with flavor. This classic Thai recipe does not disappoint, and while the Bangkok Post notes that it has Chinese origins, it is now ubiquitous in Thailand. Thanks to the decadently fatty profile of the pork, the outlet describes it as "a dish that's sure to lead you to temptation."

In addition to the rich nature of the meat, layers of flavor are added by first grilling the pork leg and then stewing it in a combination of seasonings including soy sauce, palm sugar, oil, peppercorns, garlic, Chinese five-spice, and coriander root. Chef customizations are the norm yet the balance of sweet and salty unites all renditions. Typically, the lower and upper parts of the leg are prepared separately and then combined in the stew (via the Bangkok Post).

There's so much flavor in the pork alone that it's no wonder the meat is served simply with steamed rice, and perhaps pickled cabbage and Chinese broccoli. Finally, extra garlic and fresh coriander add some brightness that will keep you coming back for more.

Ho mok maphrao on is a seafood coconut curry dish with a unique presentation that is particularly appealing. Typically, the curry is steamed in a young coconut shell, although FoodOf notes that some versions are steamed in banana leaves instead. A similar dish known as fish amok is hugely popular in Cambodia, though the Thai rendition tends to be spicier according to The Wall Street Journal, thanks to extra chili peppers garnishing the top for a fiery kick.

Per Taste Atlas, the dish is commonly made with red curry paste, coconut cream, and aromatic seasonings like galangal, makrut lime leaves, basil, fish sauce, and sugar. Base ingredients like onion, garlic, ginger, and lemongrass provide plenty of spark to simple white fish and assorted seafood like shrimp, squid, and mussels. All you need is a bowl of steamed white rice to mop up the rich stew and have a filling meal.

Goong ten might not appear to be the most palatable dish on our list, but this Thai specialty is a must-try for the less squeamish. According to Atlas Obscura, this northeastern street food is also known as dancing shrimp, because, well they're still alive. This raw preparation consists of a plate of shrimp seasoned in a tangy marinade of chili, fish sauce, and lime. Fresh mint, lemongrass, and shallots are sprinkled over top to garnish the wriggly shellfish.

Per Atlas Obscura, if you aren't up for seeing your food squirm around as you take a bite, the shrimp can also be wrapped in betel leaves. Typically, goong ten is served with sticky rice to soak up the zingy flavors of the shrimp marinade. If you're curious to give it a try, the recipe is pretty straightforward to make once you get your hands on extra fresh live shrimp. Although you likely won't find it in most restaurants, this authentic northern Thai street food is worth seeking out for adventurous travelers.

A few basic ingredients can really shine when they're packed with flavor, and pad krapao moo takes advantage of fragrant holy basil. The Guardian describes it as having aniseed aromas, and clove and cinnamon are often mentioned too. This savory blend combines harmoniously with classic ingredients like chili and garlic. Apart from the basil and seasonings, the bulk of the dish consists of minced pork that is fried together with the leaves. Soy sauce, oyster sauce, and sugar round out the classic pairing of salty and sweet flavors, making pad krapao moo a comforting favorite.

For a complete presentation, the author of The Guardian article recommends serving it with steamed jasmine rice with a fried egg on top. According to Taste of Thailand, this tasty fry-up is a common lunchtime treat and is sometimes served with ground chicken, beef, or squid instead of pork. One ingredient remains indispensable in all versions: the holy basil.

A well-made omelet is the stuff of dreams for many people, and the Thai version — kai jeow — will convert whoever doesn't yet agree. The crispy yet simultaneously fluffy egg dish has the familiar flavor of fish sauce, while a splash of soy sauce brings on the salt (via Saveur). A small amount of cornstarch or rice flour helps amplify the crispy sides, according to Serious Eats. Kai jeow is definitely an example of simplicity at its finest.

As Eating Thai Food explains, instead of slowly cooking the eggs in oil or butter, the Thai style opts for deep frying in oil. The eggs are vigorously beaten and then cooked quickly at high heat (the oil should be just about smoking), creating a crispy exterior and a light interior.

Whether it's served up plain with rice and sweet chili sauce or loaded up with scallions, shrimp, minced pork, or other fillings, the result is a perfectly satisfying dish made from kitchen staples. And while it will surely set you up for the day if you have it at breakfast, this delicious omelet shouldn't be restricted to morning meals.

Known as one of Thailand's core curries, massaman curry is an essential part of the country's cuisine. In fact, in 2021 it topped CNN's list of the world's best dishes. Anyone eager to send their palates on a sensory journey should taste the flavorful dish.

According to Taste Atlas, the curry is slowly cooked over time, typically incorporating tougher pieces of meat from lamb, beef, or chicken which tenderize throughout the process. Potatoes and vegetables add some bulk, but the layered flavors and mild sweetness come from coconut milk and curry paste.

This is a bright red curry, and Taste Atlas lists cumin, cardamom, coriander, cloves, star anise, cinnamon, garlic, chili, galangal, lemongrass, tamarind, and sugar among the ingredients responsible for its rich aromatic flavors. Crushed peanuts are often sprinkled over top for textural contrast in every bite.

Taste Atlas indicates that the dish likely has origins in Malaysia and with Muslim traders from the Middle East and India, which explains some of the spice profile. You won't want to waste any of the sauce so be sure to enjoy a bowl of massaman curry with white rice.

With a name that translates to crying tiger, suea rong hai is sure to pique your curiosity. No tigers are harmed in the making of this dish; instead, the preparation consists of spicy beef brisket that is grilled and accompanied by sticky rice (via Taste Atlas). To add extra heat, the beef strips are paired with a chili sauce seasoned with the usual fish sauce, lime juice, garlic, sugar, and coriander components. Toasted rice is mixed into the sauce, adding a layer of nuttiness to the taste (via 196 Flavors).

Although the dish is usually pleasantly and not painfully spicy, SBS explains that the name comes from the tears that might start coming down your face. If that reasoning doesn't convince you, Serious Eats reports that the name refers to the meat being so tough that it makes a tiger cry, or perhaps the dish is so spicy that it makes a tiger cry ... in all likelihood, we won't get to the bottom of the legend here.

Pad kee mao likely gets the name drunken noodles for reasons anyone who has had a carb craving at the end of a drink-fueled evening might understand, per Taste Atlas. According to 196 Flavors, another possible explanation for the name comes from the fact that rice wine is often used in Chinese renditions of the recipe. Other stories suggest that a wife prepared it for her drunk husband, or that a drunk chef whipped it up in need of nourishment. Whatever the tale, a version of the dish is popular in a number of countries, including Laos and northern Thailand.

While it's easy to see why noodles would make an excellent late-night snack, pad kee mao shouldn't be relegated only to bar-goers. Wide flat rice noodles are combined with garlic, chilis, makrut lime leaves, sugar, galangal, fish sauce, soy sauce, and holy basil, Taste Atlas describes. The protein typically comes in the form of chicken, although seafood or pork are not uncommon. Assorted vegetables add a nutritious kick and contrasting flavors and textures — carrots, corn, peppers, bean sprouts, broccoli, and spring onions are typical (via 196 Flavors).

Fresh and juicy Thai fruit might be enough to satisfy your sweet tooth, but if you're looking for dessert and tired of the usual mango sticky rice, then ruam mit is a fun option. Prominent at night markets and among street vendors, this rainbow-colored treat is sure to pique your interest. According to Taste Atlas, the name loosely translates to getting together with friends, which parallels the colorful combination of assorted ingredients.

The recipe includes coconut milk, sugar, tapioca pearls, jackfruit, starchy noodles, chestnuts, and steamed vegetables like corn or sweet potatoes (via Taste Atlas). It might not be what comes to mind when you think of dessert, but the soupy pudding preparation is a popular street snack that's sure to refresh you in the heat — in fact, it is sometimes served with crushed ice. Feast Thailand notes that the components vary depending on the vendor, and the sweetness level can usually be customized.

Thailand is well known for its rich stews and panang curry is a prime example. Inquiring Chef lists it among the top five curries in the country, describing it with nutty flavors from peanuts and a relative mildness. While some sources credit the dish's name to Penang, an island in Malaysia, Taste Atlas explains that the word refers to a method of preparing chicken by crossing the legs.

The outlet highlights the thick consistency of the curry and its aromatic ingredients like makrut lime leaves, garlic, shallots, cumin, cilantro, chilis, lemongrass, and coconut cream. Meat — chicken, duck, or beef — is stewed in the sauce, and vegetables are usually omitted from the dish. If you're hesitant to taste extra spicy curries, panang tends to be gentler for the uninitiated as it uses fewer chilis than other red curries and is a little sweet, per On the Gas. All the same, you'll want to eat it alongside a bowl of steamed rice to counter the heat as it still contains chilis.

There's no shortage of rice dishes in Thailand, yet khao yam stands out from the pack. Originating from the south of the country, the colorful and spicy salad is said to have been requested by a ruler who wanted a dish that included a multitude of nutritious ingredients, according to the Michelin Guide. The outlet contends that another probable origin story is that the dish has Malaysian influences.

Either way, the ingredients are regional and can vary depending on the season and what is available on hand. In fact, many local recipes are hard to replicate since the assorted elements are geographically specific, yet an underlying balance of salty, sour, and herbal flavors is present — not to mention a rainbow of colors.

The range of components might include mango, mulberry, carrot, pomelo, makrut lime leaf, lemongrass, coconut, sesame seed, chilis, and colorful grains or rice (via Michelin Guide). The dressing tends toward the mildly funky incorporating fermented fish or shrimp mixed with salt. For a unique take on a mixed salad, khao yam (or yum meaning tossed) is the ultimate multilayered dish.