Thai Street Food

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Zone Northern

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Abb-Pla is made from fresh fish slices, mixed with ground Thai herb and ingredients then wrapped in banana leaf. Finally charcoal grilled with light heat until it is cooked.


Nutrition facts

Fish meat has rich in high protein and easy to digest. Kaffir lime skin helps to release gas in intestine, reduce flatulence and relieve colic.Turmeric can help boosting the immune system. Lemongrass relieves cough and cold.Garlic is beneficial in enhancing the growth of tissue in our body, strengthening body immune from cancer and containing a strong antioxidant.



1 Kg. of fresh fish slices

1 teaspoon of kaffir lime skin, finely chopped

40 grams Thai garlic, peeled

80 grams shallot

80 grams lemongrass

1 teaspoonshrimp paste

1 tablespoonturmeric, finely chopped

15grams bird’s eye chili

1 teaspoon of fish sauce

1 teaspoon of salt

Banana leaf for wrapping

Small bamboo pins




Zone Central

Moo Bai Chamuang (Pork belly curry with sour Chamuang leaves)

Background Moo Bai Chamuang (Chamuang leaves) is made from pork belly, herbs and sour Chamuang leaves which is a popular dish of Chanthaburi province.   Nutrition facts The sour Chamuang leaves contains beta-carotene, vitamin B1, calcium, iron and phosphorus. Beef is enriched with protein. Having the dish reduces a risk of constipation and relives coughing.   Curry paste ingredients 1 tbsp. black pepper 15 grams, thinly sliced galangal 2 shallots 2 tbsp. garlic cloves 2 coriander roots, chopped 15 grams Chee fah chilie, removed seeds 1 tsp. shrimp paste, grilled   Ingredients 500 grams pork belly, cut into dice pieces 80 grams Cha Muang leaves, young leaves 1 tbsp. oil 4 cups water 3 tbsp. fish sauce 3 tbsp. palm sugar      


Zone South

Gai Tod Hat Yai (Fried chicken in Hat Yai-style) ไก่ทอดหาดใหญ่

Background Gai Tod Hat Yai is influenced by Muslim people in the south who always use a variety of herbs in their cuisine. Fried chicken in Hat Yai-style is made from chicken marinated with coriander seeds, cumin and pepper and garnishing with fried shallots. Then the fried chicken becomes an aromatic dish.   Nutrition facts The dish is high in protein but low fat and enriched with various kinds of vitamins. 100 grams of chicken give energy to body 247 kcal., and provide 25 grams protein and 16 grams fat.   Ingredients 1 kg. chicken drumstick / chicken thigh 2 tbsp. black pepper 2 tbsp. coriander seeds 1 tsp. cumin 2 tbsp. garlic cloves 15 grams coriander roots 2 tbsp. oyster sauce 3 tbsp. light soy sauce ½ tsp. salt 1 tbsp. sugar ½ cup rice flour ¼ cup slaked lime Fried shallots for garnishing    


Zone Central

Pad Thai (Thai stir-fried noodles)

Background Thai stir-fried noodles is created in Chom phon Phibunsongkram era to compete with Chinese fried noodles (Pad See Ew). In that period, the government encouraged and support Thai people to do trade and cooking Pad Thai was an occupation. Pad Thai is a mix of Thai and Chinese cuisine. Fried noodles cooking with high heat until produce good smell is Chinese cooking technique while seasoning with chili, fish sauce and palm sugar is Thai style. So Pad Thai is a favorite dish of Thai and Chinese. And now it become a popular dish of foreigners.   Nutrition facts Fat, eggs and shrimp provide high calories and energy to body. A dish generally is about 216.16 kilocalories, 22.39 grams carbohydrate, 10.84 grams protein and 67.98 milligrams calcium.   Ingredients 100 grams sen lek noodles, soaked and drained 6 tpsp. cooking oil 100 grams jumbo shrimps, peeled and de-veined 1 chopped garlic 1 tbsp. chooped shallots 2 tbsp. hard tofu, cut into small-size pieces 2 tbsp. dried shrimp 1 egg 2 tbsp. of each: fish sauce, sugar and tamarind juice Chopped roasted peanuts and chili powder Serve with fresh bean sprouts, Chinese chives and banana flower