Top 10 Best Dinner Dishes in Thailand (And How to Make Them)

When it comes to dinner, choosing the right dishes can make all the difference. From comforting classics to innovative creations, there are countless options that are perfect for a satisfying dinner.

In this article, we will explore only the top 10 best dinner dishes to please your palate. Whether you're a fan of Thai cuisine or international dishes or crave hearty comfort foods, we definitely have a variety of recipes that will inspire you to create memorable dinners at home. So, discover our list of the ultimate dinner dishes that will elevate your dining experience.

Best Dinner Dishes in Thailand

Mealtimes are opportunities to indulge in delicious flavors, and whether it's breakfast, lunch, or dinner, choosing the right dishes is essential. In addition to our curated list of mouthwatering breakfast and lunch options, we present below the top 10 best dinner dishes in Thailand and how to make them:

#1 Pad Kra Pao Moo

Pad Kra Pao Moo is a top favorite among Thai dishes, surpassing the popular Pad Thai. This delectable dish features minced pork, green beans, Thai basil, chilies, and garlic, served over rice. Loved by locals and tourists, this authentic Thai cuisine is a must-try.

• To recreate Pad Kra Pao Moo at home, follow these simple steps:
  • In a bowl, mix ground pork and soy sauce until well combined.
  • Rinse the basil leaves after removing them from the stalk.
  • Heat a pan (large recommended) or wok over medium-high heat.
  • Add oil, crushed or minced garlic, and chili peppers. Mix well.
  • After a short while, stir in the ground pork and continue cooking over medium-high heat.
  • When the pork is halfway cooked, add soy sauce and oyster sauce.
  • Toss in the basil leaves and cook until done.
  • Remove from heat and taste for seasoning adjustments.
  • For a touch of sweetness, add a little sugar if desired.

Enjoy the delightful flavors of Pad Kra Pao Moo, and savor the essence of authentic Thai cuisine in every bite.

#2 Moo Satay

Moo Satay is a beloved Thai dish often enjoyed as a snack or light meal. It features grilled pork marinated in a flavorful coconut milk and turmeric blend, served with a rich peanut sauce. While pork is commonly used, other meats like chicken can also be used. The combination of tender meat and fragrant peanut sauce makes it a delightful treat.

• To make Thai Moo Satay at home, follow these steps:
  • Toast coriander seeds and crushed cumin in a separate pan until golden.
  • Finely chop the toasted seeds using a coffee grinder or mortar and pestle.
  • Grind galangal and lemongrass using a mortar and pestle.
  • In a bowl, proceed to mix the meat with the marinade, massaging it for optimal flavor.
  • Refrigerate the marinated meat (leave at least 4 hours or overnight).
  • Skewer the meat and grill over medium heat, brushing with coconut milk.
  • Cook until the skewers are golden brown and cooked through.

Serve the Moo Satay with the remaining marinade as a dipping sauce, and enjoy the succulent flavors of this classic Thai dish.

#3 Khao Niew Mamuang

Khao Niew Mamuang is a delightful Thai dessert that combines the sweetness of mango with sticky rice, coconut milk, and sugar. This simple yet satisfying dessert is enjoyed year-round. Still, it is especially popular during Thailand's mango season from April to May, when the fruit is freshest and most affordable.

• To make Khao Niew Mamuang, follow these steps:
  • Rinse sticky rice and soak it overnight or for at least four hours.
  • Steam the soaked sticky rice for about 40 minutes until it becomes transparent, soft, and chewy.
  • While cooking the rice, prepare the coconut sauce by mixing sugar, salt, and coconut milk in a saucepan (small) over medium heat until melted.
  • Combine the cooked sticky rice with the coconut sauce and set it aside.
  • After about 20 minutes, the rice will absorb the coconut sauce.
  • Simmer cornflour, sugar, salt, and coconut milk in another saucepan over medium heat until the mixture thickens. Set it aside after cooking until slightly thickened.

Serve the Khao Niew Mamuang warm or at room temperature, and enjoy the excellent blend of interesting flavors in this traditional Thai dessert.

#4 Kai Yad Sai

Kai Yad Sai, also known as Thai Stuffed Omelet, is gaining popularity in Thailand, thanks to renowned chef Jay Fai and her Michelin-starred street food restaurant in Bangkok. Traditionally, this omelet is filled with minced pork and vegetables in a tangy sauce, but alternative fillings are possible.

• To make Kai Yad Sai, follow these steps:
  • Mix eggs, salt, pepper, and 1/2 teaspoon of fish sauce in a medium bowl.
  • In a skillet of around 10 inches, heat 2 tablespoons of vegetable oil.
  • Crumble ground pork into the heated oil and brown it for about 2 minutes, breaking it up as it cooks.
  • Reduce the heat to medium-low and add shallots, tomatoes, green beans, sugar, soy sauce, white pepper, and 2 tablespoons of fish sauce. Cook for 5 minutes, stirring occasionally to release the juices from the green beans and tomatoes.
  • Transfer the mixture to a bowl, and then set aside.
  • In another separate pan, heat 1 teaspoon of oil over medium heat. Pour around 1/4 of the egg mixture, swirling it to coat the bottom evenly. Cook until the bottom is browned and the top is slightly moistened about 1 minute. Flip the omelet and continue frying until golden. Transfer to a flat surface.
  • Spoon 1/4 of the pork mixture into the center of the omelet. Fold two opposite ends over the filling, then fold the other two edges in the opposite direction to create a square with the filling inside. Place the folded omelet on a dish and serve. Repeat the process to make three more omelets with the remaining egg mixture and filling, greasing the pan with 1 teaspoon of oil before each addition.
  • Make an X at the top of each omelet to access the filling. Serve the omelets with rice tossed with cilantro and green onions.

Enjoy the flavorful and protein-packed Kai Yad Sai, and savor the unique taste of this Thai stuffed omelet.

#5 Pad See Ew

Pad See Ew is another popular Thai noodle dish featuring wide rice noodles stir-fried with garlic, onion, egg, cabbage, and a protein of choice. Soy sauce usually gives the dish its dark color, adding a savory element to the flavors.

• To make Pad See Ew, follow these steps:
  • Proceed to heating a wok or a large pan over high heat and lightly brown garlic.
  • Add your own choice of protein (such as chicken) and cook until it turns pink to white.
  • Stir in Chinese broccoli stems, as they take longer to cook than the leafy part. Cook for 2-3 minutes.
  • Add Chinese broccoli leaves and cook for another 30 seconds until wilted.
  • Push everything to one side of the pan to make room for scrambled eggs. Scramble the eggs in the pan.
  • Mix the scrambled eggs with the other ingredients in the pan.
  • In a separate pan, heat oil and swirl a portion of the egg mixture to lightly coat the bottom. Cook until the bottom is browned and the top is slightly moistened.
  • Flip the omelet and continue frying until golden. Transfer to a flat surface.
  • Spoon a portion of the pork mixture onto the center of the omelet. Fold two opposite ends over the filling, then fold the other two edges in the opposite direction to create a square with the filling inside.
  • Repeat the process to make three more omelets using the remaining egg mixture and filling, greasing the pan with oil before each addition.
  • Make an X at the top of each omelet to access the filling.
  • Serve the Pad See Ew with rice tossed with cilantro and green onions.

Enjoy the delicious flavors of Pad See Ew, and savor the unique taste of this classic Thai noodle dish.

#6 Laab Moo

Laab Moo is a popular dish in Thailand, particularly from the Isaan region. It is a flavorful salad typically featuring minced pork, fresh herbs, fish sauce, lime juice, and chili flakes. It is often served with raw vegetables and sticky rice. Here's a step-by-step guide on how to make Laab Moo:

• Create Toasted Rice Powder:
  • In a dry skillet over medium-high heat, brown uncooked rice until it turns brown. Aim for a dark brown color for more flavor.
  • Use a pestle and mortar or a coffee/spice grinder to grind the rice (toasted) into a coarse powder.
    
    
• Prepare the Pork:
  • In a medium pot, cook the minced pork with 2 tablespoons of water over high heat. Stir occasionally to break up the pork.
  • Once cooked, remove the pot from heat.
    
    
• Combine Ingredients:
  • Add shallots to the pot with the cooked pork and toss to break up the rings. Gently fry them together.
  • Toss in green onion, cilantro, chili flakes, lime juice, toasted rice powder, fish sauce, and sawtooth coriander. Adjust the usual amount of chili flakes based on your desired level of spiciness. If the flavors are too sour or salty, add a small amount of sugar to balance them out.
    
    
• Serve:
  • Just before serving, stir in fresh mint leaves. Be careful not to cook the mint leaves, which can turn black.
  • Serve Laab Moo with crunchy vegetables and sticky rice for a complete meal.

Enjoy the bold and vibrant flavors of Laab Moo, and appreciate the unique combination of ingredients that make this dish a true Thai delight.

#7 Gaeng Panang

Gaeng Panang is a Thai curry dish that features a rich and velvety sauce made with peanuts, red curry paste, cilantro, cumin, and prawn sauce, all simmered in coconut milk. The slow simmering of onion, potato, and meat in the sauce gives it a refreshing taste, and it is traditionally served over rice for a satisfying meal. Here's a simple recipe to make Gaeng Panang:

• Boil the Curry Paste and Coconut Milk:
  • In a 4-quart pot, boil the curry paste and coconut milk over medium-high heat for about 12 minutes or until the oil separates.
  • After 5 minutes of stirring, add the chicken and cook thoroughly.
    
    
• Add Seasonings:
  • Flush with boiling stock, sugar, and fish sauce.
  • Once the chicken is already cooked, season it with salt and pepper.
  • Proceed to serving the chicken with the sauce over rice.
    
    
• Garnish and Serve:
  • Garnish with basil and lime leaves before serving.

Enjoy the delightful flavors of Gaeng Panang and savor the creamy and aromatic experience of this traditional Thai curry.

#8 Gai Pad Med Ma Muang

Gai Pad Med Ma Muang, also known as Thai Cashew Chicken, is a delectable dish featuring deep-fried chicken and cashew nuts combined with a blend of soy, oyster, and fish sauce, along with onions, garlic, shallots, chilies, and colorful bell peppers. This tasty dish is a delightful addition to any Thai cuisine experience. Here's a simple recipe to make Gai Pad Med Ma Muang:

• Prepare the Chicken and Cashew Nuts:
  • Remove the chicken from the marinade and set it aside.
  • In a pan over medium heat, warm half a cup of oil.
  • Fry the dried chilies for one minute, then drain them on a paper towel.
  • Repeat the process with the cashew nuts.
    
    
• Stir-Fry the Ingredients:
  • Heat a pan with one tablespoon of oil and add the onions.
  • Make sure you fry it until the onions turn translucent.
  • Then, add the cabbage and garlic.
  • Add the chicken and mix well.
  • Cut the dried chilies into 1-centimeter pieces and add them to the pan.
    
    
• Add Sauces and Finish:
  • Toss in the oyster, soy, and black soy sauces and stir until the chicken is cooked.
  • Finally, add green onions and cashews and stir for another minute.
  • Once off the stove, serve the dish hot over rice.

Enjoy the exciting combination of flavors and textures in Gai Pad Med Ma Muang, and savor this classic Thai dish's rich and satisfying taste.

#9 Som Tam

Som Tam, while is also popularly known as Green Papaya Salad, is a unique and flavorful Thai dish that is a delightful combination of peanuts, dried shrimp, fresh green beans, fish sauce, chilies, tomatoes, sugar, lime juice, and shredded sour green papaya. This dish is made using a pestle and mortar, and it offers a burst of flavors and textures that are both refreshing and satisfying.

Here's a step-by-step guide on how to make Som Tam:

• Pound the Ingredients:
  • In a clay or wooden mortar, pound the garlic and chilies with a wooden pestle for 30 seconds until mostly broken down to prevent splattering fluids.
  • Pound 1 tablespoon (15g) peanuts and one tablespoon (15g) dried shrimp for 30 seconds to crush the peanuts without making a paste.
  • Dissolve palm sugar by pounding for 30 seconds, then pound the lengthy beans for a minute or two.
  • Gently pound the tomatoes for 15 seconds to extract their juices.
  • Mash the lime juice and fish sauce together with a pestle for fifteen seconds until the palm sugar dissolves.
  • Add the shredded green papaya and continue pounding until the dressing is thoroughly blended and the green papaya has started to absorb it. Be careful not to over-pound the green papaya, as it will lose its crunchiness if pounded too much.
  • Add the remaining 15 grams (about 1 tablespoon) of peanuts and crush gently until they are partially destroyed.
    
    
• Serve:
  • Quickly arrange the salad on top of the sticky rice and serve it hot.

Enjoy the vibrant and refreshing flavors of Som Tam, and savor the unique experience of this traditional Thai salad.

#10 Gaeng Massaman

Gaeng Massaman, also known as Massaman Curry, is a unique Thai curry offering a rich, creamy, and slightly sweet flavor. It is influenced by Persian and Indian cooking. It features a blend of Middle Eastern spices, such as cardamom, cinnamon, cloves, cumin, nutmeg, mace, and chili peppers, combined with ingredients commonly used in native Thai cuisine, including lemongrass, galangal, white pepper, shrimp paste, shallots, and garlic.

The dish typically includes chicken or other meat, potatoes, onions, and peanuts and is cooked in a base of coconut milk and cream. Here's a simple recipe to make Gaeng Massaman:

• Prepare the Curry Base:
  • In a large skillet or saucepan, toss the curry paste, ginger, garlic, and oil. If using coconut milk, add it after the first two minutes of mixing.
  • Whisk constantly while boiling to dissolve the curry paste. Include peanuts.
    
    
• Cook the Chicken and Add the Ingredients:
  • After adding the chicken and stirring once, rest it. The chicken should be white and roasted on the exterior for about five minutes.
  • Combine tamarind paste and sugar, and season with salt. Add potatoes, cinnamon, bay leaves, and red onion.
  • Combine well.
    
    
• Simmer and Serve:
  • Simmer the potatoes for 20 minutes.
  • After cooking, add pepper and salt to taste. The curry's cinnamon sticks and bay leaves are optional.
  • Serve the curry hot.

Enjoy the rich and aromatic flavors of Gaeng Massaman, and savor the unique blend of spices and ingredients that make this dish a true Thai culinary delight.

Wrap Up Your Culinary Journey in Thailand!

Thai food is rich and worth exploring, particularly in Western establishments. Thai cuisine combined with Cambodian, Laotian, and Myanmar meals offers exciting gastronomic possibilities. Many Western restaurants fail to interpret Thai food creatively, highlighting its unique tastes and ingredients. To properly enjoy cuisine, one must go beyond what's already known to other genuine and lesser-known dishes.

Each meal combines tradition and innovation, from complex spices to rare plants. However, to taste an authentic dish, one must go beyond the conventional and embrace its complexity and variety. Locals and visitors may enjoy a delectable trip that crosses boundaries and deepens their passion for food by discovering and appreciating Thai cuisine.