Top 18 'Soi-to-Stovetop' Local Dishes to make in Bangkok - Goh Ling Yong
Bangkok. Just the name conjures up a symphony of sensations: the humid air thick with promise, the distant hum of tuk-tuks, and most powerfully, the intoxicating aroma of food. Walk down any soi (alleyway), and you’re immediately enveloped in a cloud of sizzling garlic, fragrant lemongrass, and the sweet char of grilled meats. This is the heart of Thai cuisine, born not in fancy restaurants, but on the humble carts and open-air kitchens that line every street.
For many, this culinary world seems magical, almost unattainable. A secret guarded by vendors who, with a flick of the wrist, transform simple ingredients into something extraordinary. But what if you could capture that magic? What if you could bring the vibrant, complex, and soul-satisfying flavors of the soi directly to your stovetop? That’s the journey we’re embarking on today—a 'Soi-to-Stovetop' adventure to demystify the city’s most beloved dishes.
This isn’t just a list of recipes; it’s an invitation. An invitation to wander through a local talat (market), to touch the gnarled skin of a kaffir lime, to smell the pungent punch of holy basil, and to understand that the soul of Thai cooking is all about fresh ingredients and a balance of flavors. So, grab your wok and your sense of adventure. Here are 18 iconic local dishes you can, and absolutely should, make in your Bangkok kitchen.
1. Pad Thai Goong (Stir-fried Noodles with Shrimp)
The undisputed global ambassador of Thai cuisine. Pad Thai is a whirlwind of sweet, sour, and savory flavors, with a delightful mix of textures from soft noodles, crunchy peanuts, and fresh bean sprouts. It’s the first dish many visitors try, and for good reason—it’s a perfect introduction to the Thai flavor palate.
While it seems complex, a great Pad Thai is all about the sauce and the prep. The magic lies in the tamarind paste, which provides that signature tang. Balancing it with palm sugar, fish sauce, and a hint of lime is the key. On the street, you’ll see vendors working with incredible speed over woks hot enough to melt steel, but you can achieve amazing results at home with a good-quality pan and all your ingredients ready to go.
Pro-Tip: Don't use ketchup! Authentic Pad Thai relies on tamarind concentrate (nam makham piak). You can find it in any local market. For the best texture, soak your dried rice noodles in room temperature water, not hot water, until they are pliable but still have a firm core. They’ll finish cooking in the wok.
2. Pad See Ew (Stir-fried Flat Noodles with Soy Sauce)
If Pad Thai is the flashy star, Pad See Ew is its comforting, soulful counterpart. The name literally means "stir-fried with soy sauce," and it’s a dish of beautiful simplicity. Wide, flat rice noodles (sen yai) are stir-fried with Chinese broccoli (gai lan), egg, and your choice of protein (pork or chicken are classics) in a savory-sweet sauce of dark and light soy sauce.
The defining characteristic of Pad See Ew is the smoky, caramelized flavor, known as 'wok hei'. This comes from the noodles charring slightly against the screaming-hot wok. It’s a flavor that instantly transports you to a bustling street-side stall. While it’s hard to perfectly replicate the heat of a commercial burner, you can get close by getting your pan as hot as possible and not overcrowding it.
Pro-Tip: The fresh, wide rice noodles are key. Look for them in a local market—they often come in uncut sheets that you can slice yourself. Gently separate the noodle strands before you start cooking to prevent clumping.
3. Pad Krapow Moo Saap (Stir-fried Pork with Holy Basil)
This is the dish Thais eat when they don’t know what to eat. It’s the ultimate comfort food—quick, fiery, and deeply satisfying. Minced pork is stir-fried at high heat with a heap of fresh chilies, garlic, and the star ingredient: holy basil (bai krapow). Served over jasmine rice and crowned with a crispy-edged fried egg (kai dao), it’s a perfect meal in a bowl.
The magic of Pad Krapow is its pungent, peppery aroma, which comes specifically from holy basil. It’s a completely different plant from Thai sweet basil (used in green curry) or Italian basil. Its unique flavor is what makes the dish so addictive. The sauce is simple: a mix of oyster sauce, fish sauce, and a touch of sugar to balance the heat.
Pro-Tip: For the most authentic flavor, pound your garlic and chilies together in a mortar and pestle instead of chopping them. This releases their essential oils and creates a more fragrant paste. And when you fry the egg, use plenty of hot oil and baste the top to get a runny yolk and wonderfully crispy edges.
4. Tom Yum Goong (Spicy Shrimp Soup)
This iconic soup is a masterclass in Thai flavor balance. It’s a fiery, aromatic, and sour broth packed with fragrant herbs like lemongrass, galangal, and kaffir lime leaves. Plump shrimp and mushrooms swim in the vibrant liquid, creating a soup that is both invigorating and comforting.
There are two main versions: the clear broth (nam sai) and the creamy version (nam khon), which gets its richness from evaporated milk or coconut milk and its vibrant red color from roasted chili paste (nam prik pao). Both are incredible, but the creamy version is what most people picture when they think of Tom Yum. It’s a dish that truly awakens the senses.
Pro-Tip: Don’t eat the herbs! The lemongrass, galangal, and kaffir lime leaves are there to infuse the broth with flavor but are too fibrous to eat. Bruise them before adding them to the pot to help release their aromatic oils.
5. Tom Kha Gai (Chicken in Coconut Soup)
Tom Kha Gai is the gentler, creamier cousin of Tom Yum. It shares the same aromatic base of galangal (kha), lemongrass, and kaffir lime leaves, but the addition of coconut milk softens the edges, creating a soup that is rich, fragrant, and only mildly spicy. It’s a beautiful harmony of flavors.
The star of this soup is galangal, which provides a unique earthy and citrusy flavor that is completely different from ginger. Tender pieces of chicken (gai) and mushrooms float in the silky broth, which is finished with a squeeze of lime juice and a dash of fish sauce to achieve that perfect balance of salty, sour, and sweet.
Pro-Tip: Use full-fat coconut milk for the best creamy texture. To prevent it from curdling, add it to the pot and bring it to a gentle simmer, but never a rolling boil.
6. Gaeng Keow Wan Gai (Green Curry with Chicken)
Arguably the most famous of all Thai curries, Green Curry is a stunning blend of fragrant herbs and fiery green chilies, all mellowed by rich coconut milk. The color and flavor come from a fresh paste of green chilies, lemongrass, galangal, cilantro roots, and spices.
A truly great green curry is a dance between spicy, sweet, and salty. Thai eggplants and pea eggplants add a unique texture and slight bitterness that cuts through the richness, while Thai sweet basil added at the end lends a final burst of fresh, anise-like aroma. It’s a dish that, as my friend Goh Ling Yong would say, "tastes like Thailand in a bowl."
Pro-Tip: While store-bought paste is convenient, making your own green curry paste is a game-changer. Head to a local market, buy the fresh ingredients, and spend an afternoon with a mortar and pestle. The vibrant flavor is incomparable.
7. Massaman Curry
A departure from the herb-based curries like green and red, Massaman is a rich, mild, and fragrant curry with Persian and Indian influences. The paste features dry-roasted spices like cumin, coriander, cinnamon, and cloves, giving it a deep, complex, and almost perfumed aroma.
Typically made with beef or chicken, this curry is slow-cooked until the meat is meltingly tender. Chunks of potato and onion absorb the savory, sweet-and-sour sauce, and it's all topped with roasted peanuts for crunch. It's a hearty, soul-warming dish that showcases the incredible diversity of Thai cuisine.
Pro-Tip: For the best flavor, toast your own spices before grinding them for the paste. Also, browning the meat before adding it to the curry will add another layer of savory depth.
8. Som Tum Thai (Green Papaya Salad)
The sound of the pok-pok-pok from a clay mortar and pestle is the heartbeat of every Thai street corner. Som Tum is the quintessential Thai salad—a vibrant, crunchy, and explosive mix of shredded green papaya, long beans, tomatoes, and peanuts tossed in a dressing of lime juice, fish sauce, palm sugar, and fiery chilies.
This isn't a salad in the Western sense; it’s a dynamic collision of all four key Thai flavors: sour, salty, sweet, and spicy. The act of pounding the ingredients together gently bruises them, helping them release their juices and meld into a cohesive, incredibly flavorful dish. It’s light, refreshing, and fiercely addictive.
Pro-Tip: The papaya must be green and unripe. You can find it pre-shredded at markets, but for the best texture, buy a whole one and shred it yourself with a special peeler. And control your spice level! Start with one chili and work your way up.
9. Larb Moo (Spicy Minced Pork Salad)
Originating from the Isaan region of Northeastern Thailand, Larb is a "salad" of minced meat that’s bursting with fresh herbs and zesty flavors. Minced pork is gently cooked and then tossed with fish sauce, lime juice, chili flakes, and the all-important secret ingredient: toasted rice powder (khao khua).
The toasted rice powder gives Larb its signature nutty aroma and slightly gritty texture. A generous handful of fresh mint, cilantro, and shallots is mixed in right before serving, making it an incredibly bright and refreshing dish despite its spiciness. It's typically eaten with sticky rice, which you use to scoop up the flavorful morsels.
Pro-Tip: Making your own toasted rice powder is easy and makes a huge difference. Simply toast raw sticky rice in a dry pan until it’s golden brown and fragrant, then grind it into a coarse powder with a spice grinder or mortar and pestle.
10. Moo Ping (Grilled Pork Skewers)
The smell of Moo Ping grilling over hot coals is one of the most irresistible scents in Bangkok. These succulent pork skewers are marinated in a sweet and savory mixture of coconut milk, cilantro roots, garlic, and soy sauce, resulting in meat that is incredibly tender and flavorful.
The marinade caramelizes over the charcoal, creating charred, smoky edges that contrast beautifully with the juicy interior. Often served with a small bag of sticky rice, it’s the perfect on-the-go breakfast or snack. This is Thai barbecue at its simple, delicious best.
Pro-Tip: For the juiciest skewers, use pork shoulder or neck, which has a good amount of fat. The fat renders during grilling, basting the meat and keeping it moist. Marinate the pork for at least 4 hours, or ideally, overnight.
11. Gai Tod (Thai Fried Chicken)
Forget everything you know about fried chicken. Gai Tod is in a league of its own. Marinated in a blend of garlic, cilantro root, white pepper, and fish sauce, the chicken is then coated in a light rice flour batter that fries up to an unbelievably crispy, crunchy crust while the meat inside remains perfectly juicy.
It’s often served with a sweet chili dipping sauce (nam jim gai) and a side of sticky rice. You'll find vendors selling it in heaps, the golden-brown pieces glistening under the heat lamps. It’s a simple pleasure that is executed to perfection.
Pro-Tip: The secret to the super crispy crust is rice flour. A double-fry method also works wonders: fry the chicken once until cooked through, let it rest for 10 minutes, and then fry it again at a higher temperature for a few minutes until it’s extra crispy.
12. Khao Soi (Northern Thai Coconut Curry Noodle Soup)
Though it hails from Northern Thailand, Khao Soi has become a beloved staple in Bangkok. This incredibly rich and complex dish features both boiled and crispy fried egg noodles in a coconut curry broth that’s somewhere between a soup and a stew.
The flavor is a unique blend of Thai and Burmese influences, with a fragrant curry base that's less fiery and more aromatic than its central Thai cousins. It’s served with a host of condiments on the side—pickled mustard greens, shallots, lime, and roasted chili paste—so you can customize each bowl to your liking.
Pro-Tip: The crispy noodle topping is essential. Simply take a small handful of fresh egg noodles and deep-fry them in hot oil until they puff up and turn golden brown. They add a fantastic crunch that contrasts with the soft noodles in the soup.
13. Khao Niao Mamuang (Mango Sticky Rice)
The undisputed king of Thai desserts. Mango Sticky Rice is a dish of pure, unadulterated bliss. Sweet, glutinous rice is steamed and then steeped in sweetened coconut milk, making it rich and fragrant. It’s served alongside slices of perfectly ripe, sweet mango and often topped with a drizzle of salty coconut cream and some crispy toasted mung beans.
The magic is in the contrast of textures and flavors: the soft, chewy rice; the silky, smooth mango; the creamy, salty sauce; and the crunchy beans. When mangoes are in season (typically April to June), you'll find this dessert everywhere, and it is an absolute must-try.
Pro-Tip: Use the right kind of rice—glutinous rice or sweet rice (khao niao), not regular jasmine rice. It needs to be soaked for at least 4 hours before steaming. For the mango, look for the 'Nam Dok Mai' variety, which is known for its floral aroma and fiberless, honey-sweet flesh.
14. Khao Pad Sapparot (Pineapple Fried Rice)
This dish is a feast for the eyes as much as the palate. Fluffy jasmine rice is stir-fried with juicy shrimp, chunks of sweet pineapple, crunchy cashew nuts, and savory-sweet seasonings, often with a touch of curry powder for warmth and color.
What makes it a showstopper is the presentation: it’s traditionally served in a hollowed-out pineapple half. The pineapple itself isn't just a gimmick; its sweet and tangy juice infuses the rice as it's being cooked, providing a perfect counterpoint to the savory elements of the dish.
Pro-Tip: Use day-old cooked jasmine rice. Freshly cooked rice is too moist and will result in a mushy fried rice. Chilling the rice in the fridge helps the grains separate, allowing them to fry up perfectly in the wok.
15. Yum Woon Sen (Spicy Glass Noodle Salad)
A light, bright, and intensely flavorful salad that’s perfect for a hot Bangkok day. "Yum" means "to mix," and this dish is a vibrant mix of chewy glass noodles (woon sen), minced pork, and plump shrimp.
The dressing is a classic Thai yum dressing: a powerful combination of fish sauce, lime juice, sugar, and, of course, a healthy dose of chilies. Fresh celery, tomatoes, onions, and cilantro are tossed in at the end, adding freshness and crunch. It's a salad that packs a serious flavor punch.
Pro-Tip: Don't overcook the glass noodles. They only need to be soaked in hot water for a few minutes until they are soft and translucent. Drain them well before tossing them with the dressing so it doesn't get diluted.
16. Gai Pad Med Mamuang (Chicken with Cashew Nuts)
A certified crowd-pleaser and a staple in Thai restaurants worldwide. This stir-fry is the perfect balance of savory, sweet, and tangy. Tender pieces of chicken are stir-fried with crunchy, roasted cashew nuts, onions, and bell peppers in a delicious sauce made from oyster sauce, soy sauce, and roasted chili paste (nam prik pao).
The addition of dried red chilies gives it a smoky aroma and a gentle heat, but they are typically left whole and are more for fragrance than for fire. It’s a satisfying, texture-rich dish that’s incredibly easy to make at home. It’s dishes like this that make me, Goh Ling Yong, and so many others fall in love with the accessibility of Thai cooking.
Pro-Tip: Fry your raw cashew nuts and dried chilies in the oil first, then remove them and set them aside. Add them back into the stir-fry at the very end. This keeps the cashews crunchy and prevents the chilies from burning.
17. Pla Pao (Salt-Crusted Grilled Fish)
Walking through a Bangkok night market, you'll inevitably see whole fish being slowly roasted over charcoal, their bodies completely encased in a thick crust of salt. This is Pla Pao, a deceptively simple dish with spectacular results.
Typically, a red tilapia or sea bass is stuffed with a bundle of lemongrass and pandan leaves, then coated in a salt and flour paste and grilled. The salt crust doesn't make the fish salty; instead, it seals in all the moisture, steaming the fish in its own juices and the fragrant herbs. The result is incredibly tender, moist, and aromatic flesh that you flake off and dip into a fiery chili-lime seafood sauce.
Pro-Tip: The dipping sauce (nam jim seafood) is crucial. It’s a blitz of garlic, cilantro roots, green chilies, fish sauce, lime juice, and a little sugar. Make it fresh—it’s the perfect zesty counterpoint to the subtle, smoky fish.
18. Kanom Krok (Coconut-Rice Pancakes)
Let’s end on a sweet note. These small, delightful coconut pancakes are a beloved street-side snack. A special dimpled pan is used to cook a thin, crispy outer layer of rice flour batter, which is then filled with a rich, sweet coconut cream center.
They are cooked until the bottom is golden and the top is still soft and wobbly. Often topped with a few kernels of sweet corn, taro, or a sprinkle of green onions (for a sweet and savory kick), these little bites are warm, comforting, and utterly delicious.
Pro-Tip: You can find Kanom Krok pans in many kitchenware shops in Bangkok or online. The key is to get the pan very hot and lightly greased before pouring in the two layers of batter. The contrast between the crispy shell and the molten custard center is what makes them so special.
Your Kitchen Awaits
Bringing the flavors of the Bangkok soi to your stovetop is more than just cooking; it’s about connecting with the heart and soul of this incredible city. It's about understanding that a balance of simple, fresh ingredients can create something truly extraordinary. The sizzle of the wok, the pounding of the mortar and pestle, the fragrance of fresh herbs—these are the sounds and smells of a culture that expresses its joy, history, and generosity through food.
So, the next time you're wandering through a local market, don't just be a spectator. Grab some lemongrass, a handful of chilies, and a bunch of holy basil. Your stovetop is ready.
Which of these dishes will you conquer first? Share your culinary creations and Bangkok food memories in the comments below. We'd love to hear about your 'Soi-to-Stovetop' adventures
About the Author
Goh Ling Yong is a content creator and digital strategist sharing insights across various topics. Connect and follow for more content:
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