10 Best Thai Food in Pattaya 2016
Som Tum (Spicy Green Papaya Salad)
Originally from Issan, this is a love-it or hate-it sort of a dish – almost all Thais in Pattaya can’t get enough of it, though visitors are very much divided. It is made with garlic, chillies, green beans, cherry tomatoes and shredded raw papaya and is a mix of extreme sweet, sour and spicy flavours. Popular additions include salted crab, dry shrimp and peanuts.
Tom Yum Goong (Spicy Shrimp Soup)
Practically the national dish of Thailand, the lemongrass, chilli, lime leaves, galangal, shallots and fish sauce flavours all add up to a spicy, sour, herby, aromatic soup. It is the smell and the taste you think of when you imagine Thai food. Fresh local prawns and straw mushrooms provide the meat of the dish which is universally popular among Thais and tourists.
Yum Woon Sen (Spicy Glass Noodles)
A popular salad throughout Thailand, and sometimes thought of as a diet food, Yum Woon Sen uses the relatively plain clear or glass noodle as its base. Ingredients added to this include garlic, dried shrimp, peanuts, onion, limes, Chinese celery and a lot of chilli, giving it a crunchy, spicy and very sour flavour. Ground pork is a popular addition, though it is a bit of a diet-breaker.
Pad Krapow Moo Saap (Fried Basil and Pork)
A one-plate dish popular for lunch and dinner, fried basil and pork has a full, meaty and spicy flavour. It is heavy on the holy basil, with minced pork, fresh chilli, green beans, soy sauce and a little bit of sugar. All of this is stir-fried in a piping hot wok and served on steamed rice, usually with a fried egg (kai dao) on top.
Gai Yang with Khao Niao (Chicken with Sticky Rice)
his dish is exactly as simple as it sounds – it really is just grilled chicken with sticky rice. It usually comes with a small collection of dipping sauces, which range from the relatively mundane sweet chilli sauce popular throughout Asia to super-spicy local dips in a disquieting brown colour.
Pla Pao (Salt-Crusted Grilled Fish with Lemongrass)
It is a little bit disconcerting to see a whole fish with a bundle of lemongrass sticks shoved deep into its mouth, gently grilling in a Pattaya market, particularly when that fish is a ghostly white colour. What you are actually looking at is a very popular and tasty meal, though.
Khao Pad Gung (Fried Rice with Prawns)
Fried rice is something of a staple of Thai cuisine, popular with Thais and tourists for its ability to fill. Topped with a fried egg in the American version, the genuine article has the egg mixed in among the onion, herbs and, in some versions, carrot and peas.
Khao Niaow Ma Muang (Sticky Mango Rice)
This is the sweetest of the sweets and, without a doubt, Thailand’s best-known dessert. Entire stores and wandering vendors devote their whole trade just to Sticky Mango Rice, the vibrant yellow fruits brightening up a street. It is an extremely simple dish – slices of mango with a serving of sticky rice, all coated in a thick coconut sauce – but the freshness of each component makes it a powerful flavour.
Pad Thai (Thai-style Fried Noodles)
Pad Thai is another of those classically-Thai dishes which makes the cuisine so famous around the world. It is, in fact, the one they gave the country’s name to! A quick and easy preparation, it uses wide noodles, onion, egg, and a meat of your choice (prawn is popular in Pattaya) as its tasty base.
Khao Tom (Rice Soup)
A fairly basic breakfast (though it isn’t that usual to find it eaten at any time of the day), Khao Tom is a rice-based broth. The base is a simple gloopy porridge made from jasmine rice. This has ginger, spring onion, lemongrass, shallots, eggs, meat and fish sauce.