Thailand Travel Guide

Thailand's most famous dish needs no introduction — rice noodles stir-fried with egg, tofu or shrimp, tamarind, fish sauce and lime, topped with crushed peanuts and bean sprouts. The version from a Bangkok street cart (especially Jay Fai's, with a Michelin star) is wildly different from what you've had at home.

Thailand's iconic hot-and-sour prawn soup — a broth electric with lemongrass, kaffir lime leaves, galangal and bird's-eye chilli that clears sinuses and deepens flavour simultaneously. The version with coconut milk (Tom Kha) is gentler but equally addictive.

Thailand's greatest dessert — glutinous rice steamed in coconut cream, served warm beside chilled ripe mango and drizzled with salted coconut sauce. Found at street carts throughout Thailand, it's best in April when the mangoes peak.

Shredded green papaya pounded in a mortar with palm sugar, fish sauce, lime, dried shrimp and bird's-eye chillies — punchy, crunchy, sweet, sour and numbingly hot all at once. Order 'pet nit noi' (a little spicy) unless you're ready for the real heat.

Poached chicken over rice cooked in chicken fat and broth, served with ginger-chilli sauce and a bowl of broth — Thailand's answer to Hainanese chicken rice and arguably the more comforting version. A Bangkok breakfast institution at places like Kuay Jab Nai Ek.