The Bangkok food decoder

ผัดไทย

Stir-fried rice noodles with tamarind, egg and peanuts

Add chilli flakes, sugar and lime from the condiment tray to taste.

฿60–120

ผัดซีอิ๊ว

Wide noodles stir-fried with soy sauce and Chinese broccoli

Smoky, savoury and completely mild.

฿60–100

ราดหน้า

Wide noodles in thick, glossy gravy

Comfort food; add pickled chillies in vinegar.

฿60–100

ก๋วยเตี๋ยวเรือ

Small bowls of rich, spiced beef or pork noodle soup

Priced per tiny bowl — locals stack up five or more.

฿15–25

ข้าวซอย

Northern coconut-curry noodle soup with crispy noodles on top

A Chiang Mai dish worth hunting down in Bangkok.

฿70–130

บะหมี่หมูแดง

Egg noodles with red roast pork

Order "haeng" (dry) or "nam" (in soup).

฿50–80

ก๋วยจั๊บ

Rolled rice noodles in peppery pork broth

Chinatown’s late-night speciality.

฿50–90

เย็นตาโฟ

Pink noodle soup with fishballs and tofu

The pink comes from fermented red bean sauce.

฿50–80

ข้าวมันไก่

Poached chicken on rice cooked in chicken fat, with ginger sauce

The perfect first meal — find a stall with a queue.

฿50–80

ผัดกะเพรา

Holy basil stir-fry with minced meat, on rice

Add "kai dao" for a crispy fried egg on top.

฿50–90

ข้าวผัด

Thai fried rice

Squeeze the lime over it and add nam pla prik (fish sauce with chilli).

฿50–90

ข้าวขาหมู

Slow-braised pork leg on rice

Comes with pickled greens and a whole chilli to bite.

฿50–80

ข้าวหมูแดง

Red roast pork and crispy pork on rice with sweet gravy

A Chinese-Thai classic, great for lunch.

฿50–80

โจ๊ก

Smooth rice porridge with pork and egg

The classic Thai breakfast.

฿40–70

ต้มยำกุ้ง

Hot and sour prawn soup with lemongrass and lime leaf

"Nam khon" is the creamy version, "nam sai" the clear one.

฿120–300

ต้มข่าไก่

Coconut soup with chicken and galangal

Rich and gentle — great if you’re wary of heat.

฿100–250

แกงเขียวหวาน

Coconut curry with green chilli, Thai basil and aubergine

Spicier than red curry, not milder as many assume.

฿60–200

แกงมัสมั่น

Mild, sweet curry with potato, peanuts and warm spices

Persian-influenced and usually made with beef or chicken.

฿80–250

พะแนง

Thick, rich red curry with kaffir lime leaf

Less soupy than other curries.

฿80–220

ส้มตำ

Pounded green papaya salad

Ask for "phet nit noi" (a little spicy) — the default can be ferocious.

฿40–80

ลาบ

Minced meat salad with lime, chilli, mint and toasted rice

Eat with sticky rice and raw vegetables.

฿60–120

ยำวุ้นเส้น

Glass noodle salad with seafood or pork

Sharp, sour and refreshing on a hot day.

฿60–150

หมูปิ้ง

Sweet grilled pork skewers

Per skewer — grab three with a bag of sticky rice for breakfast.

฿10–15

ไก่ย่าง

Isan-style grilled chicken

The natural partner to som tam and sticky rice.

฿60–150

หอยทอด

Crispy oyster or mussel omelette

Best from a big flat griddle in Chinatown.

฿80–150

ปลาเผา

Salt-crusted grilled fish stuffed with lemongrass

Comes with noodles, greens and a spicy dipping sauce — share it.

฿150–300

ข้าวเหนียวมะม่วง

Sweet sticky rice with ripe mango and coconut cream

Best in mango season, roughly March to June.

฿100–150

โรตี

Pan-fried flatbread with banana, egg and condensed milk

A late-night street-cart favourite.

฿30–60

ขนมครก

Little coconut pancakes, crispy outside and custardy inside

Made in a dimpled cast-iron pan — eat them hot.

฿20–40

ชาเย็น

Thai iced tea with condensed milk

Ask for "wan noi" (less sweet).

฿25–60