A signature dish of Northern Thailand, khao soi is a delicious coconut soup in which numerous regional influences were combined to create a truly spectacular dish. The base of the soup is a slightly spicy broth which combines coconut milk and red curry paste.

The broth is served with flat egg noodles and a choice of meat, which usually includes chicken, beef, and pork. It is topped with a handful of crisp fried noodles and chopped cilantro. The dish is commonly served alongside a variety of condiments such as fresh lime, pickled cabbage, shallots, and chilis. 

Pad Thai is Thailand's national dish, a flavorful stir-fry (pad in Thai) dish consisting of rice noodles, tofu, dried shrimp, bean sprouts, and eggs. If it's made with meat, chicken and pork are some of the most popular choices. The flavors are an intricate combination of sweet, sour, and salty, with a well-balanced contrast of textures.

Pad Thai is probably one of the most popular Thai dishes abroad. Its origins can be traced to a period of nationalism in the country, after the 1932 revolution that ended the absolute monarchy. There was a public contest to find a new national noodle dish, and the winner was a Pad Thai consisting of noodles, radish, sprouts, peanuts, and eggs. 

Phat si-io is a Chinese-style noodle dish originating from Thailand. The dish is often prepared and served from street stalls and consists of big noodles or vermicelli which are stir-fried with thinly sliced pork, beef, chicken, or seafood. The dish is popular because of its fragrant aroma coming from fried soy sauce (both light and dark varieties), garlic, eggs, and Chinese broccoli, which are also included in the pan.

The dish is also spelled as pad see ew, with pad meaning fried, and see ew meaning soy sauce, so the name literally means fried soy sauce. Once done, it's recommended to serve phat si-io with chili sauce.

Pad kee mao (more commonly known as drunken noodles) is a stir-fry noodle dish originating from Thailand, similar to phat si-io. It is made with broad rice noodles, chicken thighs (or breast), garlic, red chilis, kaffir lime leaves, galangal, baby corn, brown sugar, fish sauce, soy sauce, and holy basil.

Other versions of the dish use squid or different seafood as the main ingredient. There are many theories as to the origin of its name, but the most commonly accepted one is that pad kee mao is a popular food of choice for late-night drinking. Nowadays, the dish is also found in Thai-fusion cooking, with some versions made with instant noodles or even spaghetti.

Roughly translated as boat noodle soup, this Thai dish was initially sold from boats that navigated through Bangkok canals. The base is made with different types of noodles that are doused in a flavorsome beef broth, while the toppings usually include beef or pork, meatballs, bean sprouts, morning glory, and pork’s liver.

Traditionally, the dish is finished off with the addition of animal blood, which provides thickness and imparts a distinctive flavor. Nowadays, boat noodles can be enjoyed in restaurants and various street stalls, but locals and tourists alike flock to the so-called boat noodle alley, where most vendors specialize in the preparation of this dish.

Yom wun sen is a traditional glass noodle salad originating from Thailand. The salad is characterized by bright and refreshing flavors and crunchy texture. It's made with a combination of glass noodles, fried garlic, cilantro, chili peppers, dried shrimp, lime juice, fish sauce, onions, Chinese celery, and roasted peanuts.

Ground pork or beef can also be added to the salad for extra protein content. Yom wun sen is usually served cold or lukewarm and it's especially popular in the summer. It can be found in many Thai restaurants, but it's also often prepared at home.

A perfect blend of texture and authentic Thai flavors, mee krob or mi krop is a dish that consists of crispy fried rice vermicelli noodles which are covered with a sweet and sour sauce made with lime juice, Thai fish sauce, tomato paste, kaffir lime leaves, chilis, and palm sugar.

This delicious noodle dish is typically mixed with fried tofu, fried shrimp or pork meat, or a combination of both, and topped with scallions, bean sprouts, cilantro, chilis, and fried egg strips.

This fiery Thai fish curry is usually associated with Central Thailand, although similar varieties can be found throughout the country. The most popular version consists of fresh rice noodles (khanom chin) that are served with a thick and spicy curry which is based on coconut milk, white fish, and a thick curry paste that usually combines freshly ground chilis, lemongrass, shrimp paste, turmeric, and garlic.

The dish is traditionally accompanied by fresh vegetables, lemon basil, and fried chilis. Traditionally, it comes topped with hard-boiled eggs.

This simple Thai stir-fry combines glass noodles and whole shrimps. The dish is usually prepared in clay pots with larger tiger prawns or freshwater shrimps and comes topped with soy sauce, peppercorns, coriander, and ginger, while variations may include bacon slices, oyster sauce, garlic, shallots, or different herbs and spices.

Although it is believed that the dish was created under Chinese culinary influence, it is now a staple in numerous seafood restaurants in Thailand.