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Snacks and Starters
               Thais love to eat and not just at meal times. Hence snacks and starters are often eaten between meals, at teatime, or at drinking parties as well as at the start of a meal.The variety of snacks in Thai cuisine reflects the abundance of raw ingredients and the imaginative use of indigenous herbs and spices.

ð Spicy Thai Fish Cakes and Cucumber Salad
(Thot Man Pla and Achat)
ð Chicken Satay and Peanut Sauce.
(Satay Kai and Nam Jim Satay)
ð Fried Spring Rolls
(Po Pia Thot)
ð Spicy Salmon Salad, Thai Style
(Lap Salmon)
ð Marinade for Grilled Skewered Pork (Mu Ping) /
Grilled Chicken Breast Thai Style (Kai Yang)
Soups and Salads
               The lack of starch in Thai soups is a unique facet of Thai cuisine. By combining Thai herbs such as galangal, kaffir lime and lemon grass with clear broth, Thai soups are refreshing, while the herbs soothe the stomach. Salad dressings (nam yum) differ from those in the West in that they are not oily and contain no fats of any kind. This makes them light and delicious, however once tossed they should be eaten immediately.
ð Thai Prawn Salad
(Phla Kung)
ð Chicken Coconut Soup
(Tom Kha Kai)
ð Hot and Sour Soup with Prawns
(Tom Yum Kung)
ð Carrot or Papaya Salad
(Som Tam)
Main Courses
               Thai foods are unique because of the combination of ingredients. Curries tend to be quite light as the curry paste is made from fresh ingredients, while the richness is derived primarily from coconut milk. The use of herbs and spices, plus the simplicity of the cooking process, makes Thai food refreshing, while the imaginative mix of ingredients enhances the taste.
ð Green Beef Curry with Thai Noodles
(Kaeng Khiao Wan Nuea - Khanom Chin)
ð Stirfried Chicken with Thai Basil and Chili Peppers
(Kai Phat Bai Kraphrau)
ð Red Chicken Curry with Bamboo Shoots
(Kaeng Phet Kai Sai Normai)
ð Salmon Chu Chee Curry
(Kaeng Chu Chee Pla Salmon)
ð Sweet and Sour Prawns
(Priao Wan Kung)
ð Prawn Curry with Pineapple
(Kaeng Khua Sapparot)
ð Stirfried Chicken with Ginger
(Kai Phat Khing)
ð Mussaman Curry with Chicken
(Kaeng Massaman Kai)
ð Salmon Souffle in Banana Leaf Cup
(Ho Mok Pla Salmon)
ð Stirfried Mixed Vegetables with Prawns or Chicken
(Phat Phak Ruammit Kung or Kai)
ð Minced Pork Omelet
(Khai Chiao Mu Sap)
ð Breaded Fried Fish with Spicy Dipping Sauce
(Pla Chup Paeng Thot)
ð Stuffed Crab Shells
(Pu Cha)
ð Egg Fried Rice
(Khao Phat Khai)
ð Phat Thai
(Phat Thai)
ð Garlic Fried Rice
(Khao Phat Kratiem)
ð Stirfried Noodles, Drunken Style-Chicken,Beef,Pork
(Kuai-Tiao Phat Khi Mao)
Desserts
                    Thai desserts use flour, rice, coconut sugar and coconut milk. Thailand is famous for the variety of its fruits from durians to rambutans, so it is logical that fruits are alsocombined with flour to make delicious desserts.
ð Sweet Sticky Rice with Coconut Cream and Black Beans (Khao Niao Tat)
ð Tamarind Sherbet
(Sherbet Makham)
ð Coconut Cake
(Khanom Ba-Bin)
ð Banana Pudding
(Khanom Kluai)
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