Pad Thai is often the gateway dish for anyone trying Thai cuisine. It’s sweet, tangy, and incredibly satisfying—but it’s also not the whole story. In fact, many Thais don’t consider Pad Thai a staple, and it’s often regarded more as street food tailored to tourists. If you’re ready to explore the real flavors of Thailand, it’s time to move past the familiar and dive into dishes that are richer, spicier, and more deeply rooted in Thai culinary culture.
From fiery curries to bright herb-packed salads and fermented delicacies that challenge the Western palate, Thailand’s culinary range is vast. You’ll find that regional dishes—especially from the North and Northeast—carry strong cultural identity and a boldness of flavor that Pad Thai simply can’t match. The deeper you go, the more unforgettable the experience becomes.
So if you’re planning a trip to Thailand or just want to cook like you’ve been, these are the dishes that locals eat daily, that chefs obsess over, and that tourists only discover once they stray from the beaten path. Spoiler alert: none of them come with a handful of crushed peanuts on top.
How to Eat
One dish that deserves immediate attention is Khao Soi, a creamy coconut curry noodle soup from Northern Thailand. It’s best enjoyed piping hot with a squeeze of lime, pickled mustard greens, and a spoonful of chili oil. Unlike Pad Thai, which leans sweet, Khao Soi offers layers of spice, tang, and richness that reflect the region’s Burmese and Laotian influences.
Another must-try is Som Tum, or green papaya salad. But be warned—it’s not for the faint-hearted. Packed with chili, garlic, lime, and fermented fish sauce, this dish is a punch of sour, salty, spicy, and umami. Locals eat it with sticky rice and grilled chicken, using their hands to scoop and savor every bite.
Then there’s Laab, a minced meat salad from Isaan that’s equal parts herbaceous and fiery. Made with toasted rice powder, lime juice, fish sauce, and plenty of fresh herbs, it’s often served alongside sticky rice and raw vegetables. It’s not just food—it’s a sensory event that leaves Pad Thai feeling tame in comparison.
How to Partner
To fully enjoy these dishes, consider pairing them with traditional Thai drinks like Cha Yen (Thai iced tea) or Nam Manao (lime soda). These sweet, cooling beverages help cut through the heat and intensity of dishes like Laab or Som Tum, bringing balance to your meal.
Rice is essential. Sticky rice, in particular, is not just a side dish but a utensil in many parts of Thailand. You use it to scoop, dip, and soak up sauces. Khao Soi works wonderfully with a side of jasmine rice, while Laab and Som Tum are incomplete without a sticky rice pairing.
Lastly, when eating these bolder dishes, eat with locals or those who understand the cultural context. Thai cuisine is not just about flavor—it’s about rhythm, texture, and tradition. Partner with locals if you can, or take a street food tour that veers off the tourist circuit. That’s where the good stuff hides.
The truth is, Pad Thai became popular not because it’s the most delicious Thai dish, but because it was designed to be palatable to foreign tastes. During the mid-20th century, Thailand promoted Pad Thai as a form of culinary diplomacy, simplifying its flavors to encourage global appeal. This wasn’t a bad move—but it did overshadow more complex, traditional dishes.
Many Thais actually find the Western obsession with Pad Thai baffling. In Thailand, it’s considered a quick, cheap meal—not something you’d seek out at a high-end restaurant. Dishes like Laab, Khao Soi, and Gaeng Som (sour curry) are far more valued for their complexity, heritage, and role in daily life.
Another layer of controversy comes from the fact that Pad Thai’s popularity abroad has led to countless inauthentic versions that bear little resemblance to the real thing. Sugar-laden sauces, overcooked noodles, and chicken breast topped with peanuts have become the standard outside of Thailand, diluting its authenticity and overshadowing more culturally significant foods.
Alternatives To Pad Thai
1. Khao Soi (Northern Thai Coconut Curry Noodle Soup)
Khao Soi is a Northern Thai specialty, combining egg noodles with a rich coconut curry broth, often served with chicken or beef and topped with crispy noodles.
Ingredients (Serves 4)
1 lb chicken thighs
1 can (14 oz) coconut milk
2 cups chicken broth
2 tablespoons red curry paste
1 tablespoon turmeric powder
1 lb egg noodles
Lime wedges, red onion, and pickled mustard greens for garnish
Instructions
In a pot, sauté red curry paste with turmeric. Add coconut milk and chicken broth, then add chicken and simmer until cooked.
Boil egg noodles according to package instructions. Set aside some noodles to fry for topping. Serve noodles in a bowl, ladle broth over, and top with crispy noodles, lime wedges, red onion, and mustard greens.
Calories: ~450 kcal per serving
Tips:
For extra richness, use full-fat coconut milk. Garnish with lime for a refreshing contrast to the curry.
Read here how to make Khao Soi
2. Som Tam (Green Papaya Salad)
Som Tam is a refreshing and spicy green papaya salad, popular in the northeastern region of Thailand. It’s sweet, spicy, sour, and crunchy all at once.
Ingredients (Serves 4)
1 green papaya, shredded
1 cup cherry tomatoes, halved
1/2 cup green beans, chopped
1-2 cloves garlic
2-3 Thai bird chilies, to taste
1-2 tablespoons fish sauce
1 tablespoon lime juice
1 tablespoon palm sugar
Instructions
Pound garlic and chilies in a mortar and pestle, add fish sauce, lime juice, and palm sugar. Toss shredded papaya, cherry tomatoes, and green beans with the dressing until well mixed. Garnish with peanuts and serve chilled.
Calories: ~150 kcal per serving
Tips:
Adjust chili and sugar to taste. Use a mortar and pestle for authentic flavor, but a food processor works in a pinch.
Read here how to make Papaya Salad
3. Tom Yum Goong (Thai Spicy Shrimp Soup)
Tom Yum Goong is a famous Thai soup known for its hot and sour flavors, made with fresh shrimp, lemongrass, lime leaves, and chili paste.
Ingredients (Serves 4)
1 lb shrimp, peeled
4 cups chicken broth
2 stalks lemongrass, chopped
5-6 kaffir lime leaves
1 cup mushrooms, sliced
2 tablespoons fish sauce
1 tablespoon chili paste
1-2 tablespoons lime juice
Fresh cilantro for garnish
Instructions
In a pot, bring chicken broth to a boil with lemongrass, lime leaves, and chili paste. Add shrimp and mushrooms, simmering until shrimp is cooked. Add fish sauce and lime juice to taste. Garnish with cilantro.
Calories: ~200 kcal per serving
Tips:
Adjust chili paste and lime juice for preferred heat and tanginess. Substitute with chicken or tofu if preferred.
Read here how to make Tom Yum
4. Gaeng Keow Wan (Green Curry with Chicken)
Green curry is a creamy, spicy Thai curry made with coconut milk, green curry paste, and fresh herbs.
Ingredients (Serves 4)
1 lb chicken, sliced
1 can (14 oz) coconut milk
1-2 tablespoons green curry paste
1 cup eggplant, diced
1 cup bamboo shoots
Fresh basil leaves
Fish sauce and sugar to taste
Instructions
In a pot, sauté green curry paste until fragrant, then add coconut milk and bring to a simmer. Add chicken, eggplant, and bamboo shoots, cooking until tender. Add fish sauce and sugar to taste, garnish with basil leaves.
Calories: ~400 kcal per serving
Tips:
Use fresh Thai basil for authentic flavor. Adjust curry paste to control spiciness.
5. Larb Gai (Minced Chicken Salad)
Larb Gai is a Thai minced chicken salad flavored with lime, fish sauce, and herbs, often served with sticky rice.
Ingredients (Serves 4)
1 lb ground chicken
1-2 tablespoons fish sauce
1 tablespoon lime juice
1 tablespoon toasted rice powder
Fresh mint and cilantro
Chili flakes to taste
Instructions
Sauté ground chicken until cooked, then remove from heat. Add fish sauce, lime juice, toasted rice powder, and chili flakes. Mix with fresh mint and cilantro. Serve with lettuce leaves or sticky rice.
Calories: ~250 kcal per serving
Tips:
Toasted rice powder adds a unique texture. Adjust lime juice and chili to taste.
6. Moo Ping (Thai Grilled Pork Skewers)
Moo Ping is a popular Thai street food of marinated and grilled pork skewers, often served with sticky rice.
Ingredients (Serves 4)
1 lb pork shoulder, sliced
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon sugar
Wooden skewers, soaked in water
Instructions
Combine sauces and sugar, then marinate pork slices for at least 30 minutes. Thread pork onto skewers and grill until golden and caramelized. Serve with sticky rice and dipping sauce.
Calories: ~300 kcal per serving
Tips:
Marinate overnight for deeper flavor. Grill over charcoal for an authentic taste.
7. Pad See Ew (Stir-Fried Soy Sauce Noodles)
Pad See Ew is a Thai stir-fried noodle dish with wide rice noodles, Chinese broccoli, and soy sauce.
Ingredients (Serves 4)
1 lb wide rice noodles
1 lb chicken or tofu
2 cups Chinese broccoli, chopped
3 tablespoons dark soy sauce
1 tablespoon oyster sauce
1 tablespoon sugar
Instructions
Sauté chicken or tofu, then add Chinese broccoli. Add noodles, dark soy sauce, oyster sauce, and sugar. Stir until noodles are coated and caramelized. Garnish with chili flakes if desired.
Calories: ~400 kcal per serving
Tips:
Use fresh rice noodles for best texture. Stir-fry over high heat for a smoky flavor.
8. Kai Jeow (Thai Omelette)
Kai Jeow is a crispy Thai omelette made with fish sauce and served over rice for a quick, flavorful meal.
Ingredients (Serves 2)
3 large eggs
1-2 teaspoons fish sauce
Vegetable oil for frying
Cooked jasmine rice
Instructions
Mix eggs with fish sauce until frothy. In a hot skillet, add oil and pour in egg mixture. Fry until golden and crispy. Serve over rice with sriracha or chili sauce.
Calories: ~250 kcal per serving
Tips:
Use high heat to achieve a crispy texture. Add chopped green onions or chili for extra flavor.
9. Gaeng Massaman (Massaman Curry)
Massaman Curry is a mild, slightly sweet curry made with potatoes, peanuts, and beef or chicken.
Ingredients (Serves 4)
1 lb beef or chicken
1 can (14 oz) coconut milk
2 tablespoons Massaman curry paste
1 cup potatoes, cubed
1/4 cup peanuts
Fish sauce and sugar to taste
Instructions
Sauté Massaman curry paste, add coconut milk, and bring to a simmer. Add meat, potatoes, and peanuts. Simmer until tender. Season with fish sauce and sugar, serve over rice.
Calories: ~450 kcal per serving
Tips:
Use a slow cooker for extra tender meat. Adjust sugar for desired sweetness.
Read here how to make Massaman Curry
10. Thai Sticky Rice with Mango (Khao Niew Mamuang)
A popular Thai dessert, sticky rice with mango combines sweet coconut-flavored sticky rice with ripe mango slices.
Ingredients (Serves 4)
1 cup sticky rice
1 can coconut milk
1/4 cup sugar
1/4 teaspoon salt
2 ripe mangoes, sliced
Instructions
Soak rice for a few hours, then steam until tender. Mix coconut milk with sugar and salt, heat until dissolved. Pour over sticky rice. Serve sticky rice with mango slices.
Calories: ~350 kcal per serving
Tips:
Use Thai sticky rice for the best texture. Add toasted sesame seeds for extra crunch.
Read here how to make Mango Sticky Rice
Serving Suggestions
Serve Khao Soi in a deep bowl with crispy egg noodles on top, a lime wedge on the side, and pickled greens for bite. Som Tum is best on a communal tray with sticky rice, grilled chicken, and fresh herbs. Laab should be paired with raw vegetables and enjoyed family-style. Set the table for sharing—that’s how Thai food is meant to be experienced.
Final Thoughts
If you’re serious about experiencing Thai cuisine, it’s time to move beyond Pad Thai. While it holds a nostalgic or introductory place for many, it only scratches the surface of what Thai food truly is. The bold, nuanced flavors of lesser-known regional dishes tell richer stories about Thai identity, history, and daily life.
Trying dishes like Khao Soi, Som Tum, or Laab opens your palate to the full spectrum of Thai taste. These are the foods that locals love, that expats chase after, and that you’ll crave long after the meal ends. They’re not always easy or sweet, but they’re unforgettable.
So next time you’re tempted to order Pad Thai, pause. Look for something else on the menu—something spicier, funkier, or more surprising. You might just find that the real taste of Thailand was never in Pad Thai to begin with.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.