Or is Tom Yum Goong Thailand’s signature dish? Thai Tom Yum Goong boils pungent herbs like lemongrass, chili peppers, and kaffir lime leaves, with lightly cooked sweet prawns to create a uniquely flavorful, spicy, and enticing soup. Different varieties of Tom Yum, with different meats and different levels of heat, suit everyone’s taste.

Pad Thai is Thailand’s most famous food export, but the history of Pad Thai might be a bit of a surprise. Pad Thai exemplifies the balance of sweet, hot, salty, sour, and bitter flavors that is key to Thai cuisine, while creating an interesting mix of textures from the cooked noodles, crisp bean sprouts, and crunchy dried shrimp. Some stands are even creating new Pad Thai varieties out of green papaya!

Pad Thai is not the only option in Thai fried noodles. Pad See Ew, Raad Na, and Pad Kee Mao all use similar ingredients and small alterations to create their unique flavors. A noodle shop in Chiang Mai’s Old City serves up great versions of all three, plus spicy green mango salad.

Temple of Thai’s staff writer visits a local Thai market to try a batch of Thai green curry from scratch. She finds, though, that making curry is harder than she expected – especially with the wrong kind of mortar and pestle. The next day, the homemade green curry paste turns into a Thai-European fusion green curry pasta sauce.

Khao Man Gai (ข้าวมันไก่) is derived from Hainanese-Style Chicken on Rice but has been modified over the years to become subtly different and distinctly Thai. This one-plate dish is one of the most common and popular small eatery dishes available countrywide though it is not so well known outside of Thailand as it is perhaps […]

We recently posted this picture of brightly colored steamed duck egg yolks or Kai Krob (ไข่ครอบ) on our Facebook page and asked people to guess what they were, how they are cooked and why are they such a vibrant orange color. Several guesses were close but nobody mangaged to answer all three questions so it’s time to reveal all…