Bangkok Street Food

7 dishes in Thailand

7 street foods from Bangkok, Thailand: Hoy Tod, Kuay Chap, Kuay Tiew Rat Na, Kanom Jeeb and Pad See Ew and more. Each one has its own page with the story behind it and what to look for.

Street foods of Bangkok

Yaowarat Icon · Chinatown Omelette Hoy Tod (Crispy Oyster Omelette) Bangkok stalls sell two styles: hoy tod, fried crisp, and or suan, a softer, gooey version made with more tapioca starch and cooked only until… A rice-flour batter loaded with fresh oysters and beaten egg is fried on a flat iron griddle until the edges turn lacy and crackling-crisp while the center stays soft, then served with a… Chinatown Night Bowl · Five-Spice Broth Kuay Chap (Peppery Rolled Noodle Soup) The noodles are cut from fresh rice sheets that curl into little tubes when they hit the hot broth, which is why the dish is often called rolled… Rolled sheets of rice noodle are simmered in a dark, five-spice pork broth heavy with white pepper, then piled with crispy pork belly, boiled egg and pork offal. Chinatown vendors keep the… Wok Classic · Noodles Under Gravy Kuay Tiew Rat Na (Stir-Fried Noodles in Gravy) 'Rat na' means 'poured on top', naming the dish after the step where the thick gravy is ladled over the noodles. Wide rice noodles are seared in a hot wok with soy sauce, then buried under a glossy, cornstarch-thickened gravy of pork or beef, egg and Chinese broccoli, finished with a crack of white… Chinatown Snack · Thai-Style Shumai Kanom Jeeb (Steamed Pork Dumplings) Bangkok street stalls almost always finish the steamed dumplings with a drizzle of dark soy and a scatter of fried garlic — a topping the original… Minced pork and shrimp are mixed with water chestnut and wrapped in thin wonton skins, left open at the top, then steamed in stacked bamboo baskets and served with a soy-vinegar dipping… Cart Standard · Charred Soy Noodles Pad See Ew (Stir-Fried Soy Sauce Noodles) The dish's slightly smoky flavor comes from scorching the noodles against the sides of a very hot wok, the quality Cantonese cooks call 'wok hei'… Wide rice noodles are stir-fried with egg, Chinese broccoli and sliced pork or chicken in dark and light soy sauce over extremely high heat until the noodles pick up a light char. It's one… Charcoal wok · Chinatown noodles Kuay Teow Kua Gai (Wok-Charred Chicken Noodles) The best versions are cooked over charcoal, so the wide noodles pick up crisp, smoky edges before they're served on lettuce. Wide fresh rice noodles fried with chicken and egg until charred at the edges, served on a bed of lettuce with sweet chilli sauce. Cooked to order at street woks, especially around… Rolled pancakes · Custard or sausage Khanom Tokyo (Thai Rolled Pancakes) Despite the name, it is a Thai creation: it is believed to have first been sold in 1967 at Thai-Daimaru, a Japanese department store in Bangkok. Small thin pancakes cooked on a griddle and rolled around sweet custard or pandan cream, or a savoury filling such as a small sausage or quail egg. Sold hot from carts outside schools and…

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• Northern Thailand8
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• Eastern Thailand7