32 Best Bangkok Street Foods To Eat Before You Die

The Best Bangkok Street Foods Await…

Bangkok’s food scene is exploding in terms of the cafe and fine-dining scene, but to me, dishes that make up an authentic Thai eating experience is all about the street food – Food straight out of roadside pushcarts or hidden amongst the maze of Bangkok night bazaars.

Much of Bangkok’s cuisine has a heavy Chinese/ Teochew influence which can be seen in the dishes.

You’ll probably be doubting the cleanliness and edibility of street food, but I say, as long as there are locals purchasing from these mobile stalls it’s safe enough for our fragile stomachs to consume.

Another area worthy of exploring for a more unique set of Thai-Chinese dishes is at Bangkok’s Chinatown (Yaowarat).

My advice? Never let your predispositions hold you back from experiencing authentic Thai street food, because it’s ridiculously delicious and alarmingly cheap – two qualities I’m sure most Asians can appreciate.

Here’s a list of Thai street food we feel you shouldn’t miss out on when you’re in Bangkok. You can also easily save and view this list of places on TripAdvisor here.

—Full Meals From The Street–

1. Pork Trotters Rice (Khao Kaa Moo)

 

Prepared very similarly to the Chinese version, Khao Kaa Moo has a sweeter front, less vinegar and (relatively) less oil. The Chinese go crazy with their grease. As opposed to Pad Thai, this braised pork trotter dish is one of the lesser known dishes of Thai cuisines to tourists, but absolutely delicious.

I generally prefer the ones served in the rural areas though – I remember having these after a military exercise at Kanchanburi and they just cannot compare to the ones in the city. The braised gravy and tender pork atop white rice produces a truly heart-warming dish.

Recommended Stall: 

Links: Facebook 

2.Thai Wanton Mee (Ba Mee)

 

I never really liked Singaporean Wanton noodles which follows the Hong Kong version more closely and has this briney, alkaline taste.

Most of the time the hawker versions in Singapore rely on the dark sauce to support the entire dish. The Thai version however, is cooked with thin yellow noodles and not as heavily doused in sauce, although a fair amount of pork lard is utilized.

I think this was magic just waiting to happen. When the noodles are a lot thinner, oil does not cling on as much so the entire dish doesn’t come across as too overwhelming.

Most Thai-style wanton mee also comes with crab meat in company with the char siew and wanton.

The first time I tried Thai style wanton was at the infamous Sab Sab x2 near Future mall but I feel its too touristy and overpriced. You know it’s a bad sign when are more tourists there than locals.

Recommended Stall:

Links Facebook 

Links: Facebook 

3. Thai Chicken Rice (Khao Man Gai)

 

Thais like their chicken rice a lot dryer, and the indigenous rice grains are thicker and rougher. It might come across slightly greasier with all the sauce added; hence I recommend this only in moderate amounts.

This is something street hawkers like to sell near the city hotels and they open till late 1- 2AM too!

This was my supper for a lot of nights in Bangkok. In terms of chicken taste, it fairs very similarly to the Hainanese version in Singapore – just in slightly smaller servings.

Recommended Stall:

Links: Facebook 

4. Thai Rice Noodle Soup (Kuay Jab Nam Sai)

Just as we have Mee Pok in Singapore, the Thai people are blessed with Kuay Jab. This dish is like a cross between Singapore’s kway chap rice noodles and pig’s organ soup.

It’s typically served with varied forms of pig innards and meats. The kuay are rolled up and cooked, trapping the peppery soup in their folds whenever you take a bite.

The rolled up shape captures the essence of the soup with a doughy rice noodle taste. This is a very interesting style of noodles that have not been transported to Singapore as yet, and can be found in Bangkok’s Chinatown, Yaowarat.

Recommended Stall to Eat it:

Kuay Jub Nai Lek Aoun: 362 Yaowarat Rd, Khwaeng Chakkrawat, Khet Samphanthawong, Bangkok 10100| Tel: +66 835650663 | Tue-Sun 6pm-12am

5. Spicy Thai Seafood Soup (Tom Yum Goong)

Aside from the an abundance of jumbo prawns, these Tom Yum soups are usually quite predictable with their choice of base. Pee Aor in Bangkok is a hotspot for Tom Yum Goong Noodles, they serve it in a creamy version.

The AA hawkers usually achieve this texture by adding condensed milk. But Pee Aor is exceedingly generous; they add the prawn heard’s innard into the soup mixture so it melts and intensifies the taste. This way the tom yam has maximum flavor from their post-meal meat of choice.

Recommended Stall:

Tom Yum Tam Jai: 51-89 Thanon Sutthisan Winitchai, Khwaeng Din Daeng, Khet Din Daeng, Bangkok 10400  | Tel: +66 83-0371356 | Daily 2pm-10pm| Facebook 

6. Pork Porridge (Joke Moo)

Here’s a healthy yet taste dish that suits anyone, young and old. Thai-style porridge is a comfort food I’m sure every one loves.

Comforting for a cold day, a remedy for a long night of partying, and a food that instantly boosts anyone’s energy levels, a bowl of pork porridge is something you will definitely want on your list.

Thai-style porridge is actually quite similar to Cantonese porridge, other than the fact that the locals add copious amounts of additional fish sauce/sugar/ chilli etc.

Recommended Stall:

Links: Facebook 

Links: Facebook 

7. Crab Bee Hoon (Poo Aob Woonsen)

For Thai-style Crab Bee hoon, glass noodle is usually the chosen carb. The noodles are usually soaked quickly in broth so that it softens, but quickly tossed into a hot fire so it can become firm without losing any flavor. The resulting noodle comes off as very ‘Q’, or bouncy.

This dish can alternatively be with prawns too – similarly, stirring the neutral glass noodles with seafood soak in intense flavours. We have Singaporean hawkers that try to re-create this dish but most of the time they just throw in some dark sauce to emulate the taste.

A good crab bee hoon doesn’t reek of only gravy, and is well seasoned with pepper, spices with the fragrance of crab/prawn that springs right through.

Recommended Stall:

Som Sak Poo Ob: 124/17 Krung Thon Buri Rd, Khwaeng Bang Lamphu Lang, Khet Khlong San, ฺBangkok 10600 | Tel: +66 81 823 9706, +6695 771 9966  | Tue-Sun 4pm-10pm | Facebook 

Tang Jai Dee Poo Ob : Rod Fai Night Market, Ratchadaphisek Rd, Khwaeng Din Daeng, Khet Din Daeng, Bangkok 10400  | Tel: +66 87 823 3553, +66 81 874 4545 | Tue-Sat 8.30am-12 am | Facebook 

8. Boat Noodles (Kway Teow Rua)

 

I love the boat noodle concept because it means a variety of toppings with different types of gravy in one meal. Boat noodles typically come in three variants, chicken pork or beef; served in either a dark sauce or peanut gravy. It’s usually served dry with the exception of Tom yum flavor.

You can even order side-dishes like pork lard or gyoza to be added on. This is undoubtedly one of the more touristy dishes, and admittedly the Singaporean boathouses capture the flavor quite well, but they can never recreate the boathouse hawker ambience by the sea.

Recommended Stall:

Pa Yak Boat Noodles:  Ratchawithi 10, Khwaeng Samsen Nai, Khet Phaya Thai, Bangkok 10400 | Tel: +66 89 921 3378, +66 81 831 9885 | Daily 9am-9pm | Facebook 

Loong Boat Noodles (Under the bridge) : 958/3 Phetchaburi Rd, Khwaeng Makkasan, Khet Ratchathewi, Bangkok 10400  | Tel: +66 82 343 3996, +66 85 919 1994 | Daily 8am-5pm

9. Thai Stir-fried noodles (Pad Thai)

 

This stir-fried noodle dish known as Pad Thai has a perfect balance between spicy sweetness from chilli and palm sugar, as well as an underlying sourness that comes from tamarind pulp and lime juice.

The recipe to Pad Thai involves rice noodles, eggs, chopped firm tofu and often served with minced peanuts. The premium versions would come with prawns too.

Pad Thai is probably one of the most over-hyped Thai dish that most tourist know about though, seeing that there are many other dishes available that just aren’t as well-known. Just look through this list!

Recommended Stall:

Links: Facebook 

Pad Thai Ekkamai : 303/4 Soi Sukhumvit 63, Khwaeng Khlong Tan Nuea, Khet Watthana, bangkok 10110  | Tel: +66 82 022 5000 | Daily 5pm-3am | Facebook 

10. Thai BBQ (Mookata)

 

I personally think Thai Mookata is one of the best things ever invented. Someone was genius enough to combine steamboat and grill so that all the lard, and meat juices could trickle down to form one of the most wholesome soups to bless mankind.

Always remember to refill the soup base with more soup so it doesn’t get too salty. The original versions of Mookata use only water, however more places are using chicken broth as it has more flavour.

It is very tempting to go to a mall because of the air conditioning, but if you want an authentic Mookata experience try opting for the roadside stalls to receive a true experience. We have mookata in Singapore of course, but the unique seasoning of meats and the spicy chillis are something our local stores have not quite perfected as of yet. Nor at similar prices to boot too.

Recommended places to eat it:  

Links: Facebook 

11. Duck noodles/rice (Kuay Teow Bpet/Khao Na Bpet)

The roast duck usually has some heavy dark braised sauce over the rice/noodle, and occasionally also comes with crab. The Thai version is served with a clear soup that is boiled from duck bones.

The duck meat is hearty with a tinted sweet flavor, coming from pickled ginger, dark soy sauce and chopped green chillies – truly an Asian dish although most probably inspired by the Chinese.

Recommended Stall:

Links: Facebook 

Tung Sui Heng Pochana: 528/45 Rama4 road, Khwaeng Maha Phruttharam, Khet Bang Rak, bangkok 10500 | Tel: +66 2 234 0084  | Mon-Fri 4pm-10pm, Sat-Sun 2.30pm-10pm | Facebook 

—Street Snacks—

12. Fried Chicken (Gai Tod)

 

Gai Tod looks like an ordinary drumstick from KFC, but believe me, this is on its own level. I do not quite know how to put my finger on how marvellous it tastes; perhaps it is the breed of chicken or simply the type of oil they use that makes it so fragrant.

Gal Tod is absolutely magical. The drumstick is lightly dipped in a oil and shallots mixture, so it takes on an exceptionally thin later of batter. Not so much till it becomes soggy with oil like the fastfood versions.

No pretentious Korean friend chicken marketing, no random sauce to distract the flavor. This is a standard Thai stall classic, like Taiwan’s XL crispy chicken.

Recommended places to eat it: 

Links: Facebook 

13. Grilled Pork Stick (Moo Ping)

Isn’t this just an ordinary pork skewer like satay? Why Moo Ping is must-try however, is how they flatten the marinated meat onto a skewer for very even heating. If you observe the Japanese style of yakitori, they like to leave chunks meat on the stick.

This way, no part of the pork ends up overcooked or dry. Moo ping is usually marinated with fish sauce, palm sugar and garlic, then further slathered with more sweet sauce. I personally prefer having only the meat skewer alone to capture its full flavor.

Recommended Stall:

Moo Ping Jae Vaas : Soi Na Thong, Prachasongkro road, Bangkok  | Tel: +66 89 790 0424 | Daily 8am-2pm

Moo Ping Hea Aoun: 76 Si Lom, Silom, Khet Bang Rak, Bangkok 10500 | Tel: +66 99 363 5462, +66 83 999 6997 |Tue-Sun 10.30pm-3am

14. Raw Oysters ( Hoi Nang Rom Song Kreung)

 

I was surprised to find that Thailand takes their Oysters very seriously; with a few “oyster” bars across the city picking the freshest oysters.  Much of the oysters are sourced from different countries, but there are also local breeds which you can find in street markets like Rod Fai or Chatuchak.

From Iwgak, Henderson Pearl or Flapjack oysters, take your pick and learn to be a connoisseur. The Oyster Bar is a hot favourite amongst many, and they take special care to ensure all their stocks are USDA approved, so no worries of salmonella whatsoever if you fear eating local varieties.

Recommended places to eat it:

Links: Website

Som Sak Poo Ob: 124/17 Krung Thon Buri Rd, Khwaeng Bang Lamphu Lang, Khet Khlong San, ฺBangkok 10600 | Tel: +66 81 823 9706, +6695 771 9966  | Tue-Sun 4pm-10pm | Facebook 

15. Bird’s Nest Soup (Rang Nok)

Thailand is a very popular place to source for Birds Nest. Hence, it’s a lot of cheaper in Thailand too – try looking for bird’s nest around China Town. Thai Bird’s nest is served with a whole cooked egg as well as honey to be drizzled on. Ginko nuts also accompany the more expensive soups.

Different grades of bird’s nest would command different prices, so it depends on how generous you’re feeling although I don’t feel that much a different on the palate versus the wallet. These shops usually also sell shark’s fin.

Recommended places:  

Plaeng Nam Shark Fin – Bird’s Nest (義福巷燕窩): 47 Plaeng Nam Rd, Samphanthawong, Bangkok 10100, Thailand

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16. Toast Bread with Jam (Kanom Pang Ping)

It’s unthinkable to travel all the way to Bangkok for fancy street bread, but don’t knock it till you try it.

The bread is usually lightly buttered and toasted to a slight crisp before it’s smothered with some jams, spreads or condensed milk. The bread itself is pretty ordinary, but the jams are always quite exciting.

Their hazelnut spread in Bangkok is a lot less milky, and dryer so the hazelnut taste is a lot more raw. The kaya is sweeter too with a heavier coconut taste. Toast bread on the go is usually a light pick me up snack between shopping sprints.

Recommended places:  

Yaowaraj – Yaowarat road, Khet SamphanthawongKrung,  bangkok

17. Grilled Prawns (Goong Yang)

Grilled prawns by the roadside in Bangkok are usually sold together with a variety of seafoods like squid or fish, and you’ll spot them easily.

Grilled fresh prawns over charcoal, the prawns remain juicy and it’s really affordable depending on size.

A specific giant prawn to look out for is the grilled river prawns (originating from Ayutthaya), where they split the prawn down the middle and grill it with its head juices bubbling within. The natural saltiness is all that’s needed.

Recommended places to eat it:  

Som Sak Poo Ob: 124/17 Krung Thon Buri Rd, Khwaeng Bang Lamphu Lang, Khet Khlong San, ฺBangkok 10600 | Tel: +66 81 823 9706, +6695 771 9966  | Tue-Sun 4pm-10pm | Facebook 

18. Fried Bugs (Ma Laeng Tod)

For the adventurous and bragging rights, you can eat bugs in many countries around the world but I think Thailand is what popularised it. From locusts, mealworms to fried crickets and even cockroaches, the number of bugs you can enjoy in Thailand is endless.

I guess when you add oil and fry it, anything becomes edible? The fried insects are usually drizzled with a seasoning sauce as well. The locusts and mealworms taste like chips and it’s a quick protein fix for locals.

I’d advice against eating the bigger bugs though, those have a bitter aftertaste that really springs out at you.

Recommended places:  

 

19. Fish Maw Soup (Krapo Pla)

When translated, the Krapo Pla refers to fish innards soup. Most of the time, this just means fish maw. It usually comes served in a starchy soup made from chicken stock, with the fish maw to act as a sponge for all the soup. Quail eggs are traditionally added too.

Recommended places to eat it:  

Yaowaraj – Yaowarat road, Khet SamphanthawongKrung,  bangkok

20. Salt Grilled Fish (Pla Pao)

 

We have salted fish as Chinese but I find the Thai preparation technique very interesting, The Thais coat the entire fish in a body of salt, discarding the skin which isn’t for flavor but more for preserving the moisture of the meat during the grilling process.

This way they maximise full flavor of the fish without drying it.

Disclaimer though: the Pla Pao doesn’t have a lot of meat to begin with. Many crowded roadside stalls service this. The hygiene standard to the food might be a bit scary though but this is a hallmark of Thai street-food culture indeed.

You can’t really say to have known the country if you have not eaten from the streets.

Recommended Stall:

Pa Porn Pla Phao: 108 Mahaisawan Road, Khwaeng Bang Kho Laem, Khet Bang Kho Laem, bangkok 10120 | Tel: +66 81 335 3674 | Daily 4.30pm-12am

Horm Pla Phao : 138 Soi Ratchada 18 Yaek 20 Mituna, Khwaeng Samsen Nok, Khet Huai Khwang, bangkok 10310  | Tel: +66 89 893 2735, +66 95 993 9994 | Mon-Fri  4pm-11pm, Sat-Sun 11.30am-11.30pm | Facebook 

21. Thai Green Curry (Gang Kiew Wan Gai)

 

The only real difference between red and green curry is just the type of chillies that are used – which in this case, is green chillies.

The Thai green curry is served with a spam of coconut milk, and sweetened further with some basil leaves and lemongrass. The curry is a lot spicier because the Thai’s naturally have a higher spicy threshold.

It usually comes with chicken and Thai eggplants to boot. The road side versions I’ve tried have proven to be extremely greasy, so consume at your own risk.

Recommended Stall:

Links: Facebook 

Links: Facebook 

22. Oyster Omelet (Hoi Nang Rom Tod)

 

It would be a bit misleading to call this an omelette when it it resembles a lot more like a chopped up pancake. Thai oyster omelette resembles the Singapore/Malaysian oyster omelette closely.

The oysters are lightly dipped in some rice flour and egg batter before it is thrown into a sea of oil until it becomes crispy.

The texture is very similar to the fried Korean pancakes with seafood/kimchi. The oysters are then served together with squares of fried batter and egg.

Recommended places to eat it:  

Yaowaraj – Yaowarat road, Khet SamphanthawongKrung,  bangkok

—Sweet Desserts—

23. Banana Egg Prata (Roti Kai+Gluay)

 

This is like prata with eggs and bananas basically. I noticed how most hawkers let the bananas caramelize and soften before combining it with the egg dough.

The prata doesn’t really crisp up and firms only a slight while before it’s served drizzled with condensed milk and chocolate syrup. Be warned that this is for those with a really sweet tooth.

Recommended places to eat it:   

24. Coconut Ice Cream (I Tim Kati)

 

In Singapore, we are fortunate to have some coconut ice cream chains but to pay $5 for a few miserable scoops of coconut ice cream damages parts of my soul.

Much less when I have the glaring knowledge how it’s barely only 50 baht (S$2) in Chatuchak! In other rural parts of Thailand, coconut ice cream bowls go as low as 10 baht there.

I have a personal liking for the pushcarts where they give you free reign over toppings  – red bean and peanuts are an absolute must for me. The toppings however usually aren’t as fresh because they have been left out quite a while.

So try to be observant of this before you make your order. Some stalls in Chatuchak even serve you free coconut juice from all the coconuts they have been opening.

Recommended places for Coconut Ice-cream:  

25. Rolled Ice Cream  (I Tim Pad)

Cream left to harden on an ice plate before it’s made into a roll, Ice Manias is where the craze originates from. I never liked it as much because I find the taste is usually tainted by metal, and the cream is pretty subpar and not as high in fat.

Ice Mania might be a mass food chain but they bring justice to this modern cream technique. This is a showy dessert where many passersby cannot resist filming.

Ice Manias or Monster at Chatuchak sells this.

Recommended places to eat it: 

Monsters I Tim Pad at  

Monsters I Tim Pad at 

26. Thai Milk Tea (Cha Yen)

Cha Yen is served all around in Thailand, and because it’s such a pervasive drink they serve it in their bubble tea stores too. Thai milk tea is made with black ceylon tea with a mix of condensed and evaporated milk. I prefer my cha yen mixed with green tea because I find it a lot less rich.

It’s pretty much sold all over Bangkok, some with the addition of Pearls, Nata de coco, or Jelly alike. The most famous brand is ‘Cha Tra Mue’, which is known as the original Thai tea since 1945.

Recommended places for Thai Milk tea:  

27. Crispy Pancake (Kanom Bueang)

Kanom Bueang is essentially bite-sized Thai-style crepes. The ‘pancake’ follows more closely to a thin wafer, made from rice flour before it is stuffed with coconut cream and shreds of coconut flesh. The stuffing also varies to include egg yolks or chopped scallions.

This is the sugar rush snack you need to have on the go, to push you through another three more hours of hardcore bargaining. All without the opportunity cost of your next meal’s appetite.

Recommended places to eat it:  

Sirinthip at 

28. Thai Candy Floss (Roti Sai Mai)

 

This colourful Thai-style candy floss is made from spun sugar and wrapped in a sweet crepe-like bread made with eggs and flour . The rainbow colours of the bread vary according to the ingredient used to flavour it, like pandan leafs being used to create a green hue.

This treat originates from the old capital of Ayutthaya and is extremely popular there, while some of these sweets have found its way to Bangkok too.

Recommended places For Roti Sai Mai:  

Roti Sai Mai Ayutthaya at 

29. Mango Sticky Rice (Khao Niao Mamuang)

Glutinous rice stacked with fresh mango and coconut milk, for some reason mangoes in Bangkok are what sweet dreams are made of.

In the take-away box, it usually comes with a sachet of coconut milk to provide moisture to the sticky glutinious rice. The Thai grains are a bit rougher (as previously mentioned) so it might not sit well with some but the absurdly sweet mango is well worth it.

Recommended places for Mango Sticky Rice:

Links: Facebook   

Yaowaraj – Yaowarat road, Khet SamphanthawongKrung, Bangkok

30. Pandan Cake (Kanom Krok Bai Toey)

This green pandan cake follows a Kueh mixture grafted into the shape of fruits in an iron griddle. The cake is made from flour, salt, coconut sugar and of course, Pandan leafs.

Most often the snack is made fresh off the skillet upon order, with its fragrance wafting through the air as you pop these babies into your mouth.

Recommended places to eat Pandan Cake:

Siam Pandan –  Pathum Wan, Bangkok 10330

31. Pomegranate Juice (Nam TubTim)

 

Pomegranate juice is quite commonplace amongst the street stalls, but be careful you’re not buying roselle water instead.

Some street hawkers leave a misleading pomegranate at the storefront but sell pre-packed bottles of Roselle water. Just keep a look out for the hawkers that are genuinely busy peeling and juicing the fresh produce (often times with orange as well), chances are that it’s the real deal.

Recommended places to eat it:  

Yaowaraj – Yaowarat road, Khet SamphanthawongKrung,  bangkok

32. Red Ruby (Tub Tim Grob)

Red ruby is a dessert made with water chestnut that is dyed red either using food colouring or natural colouring such as rose syrup, then coated in tapioca flour and boiled.  Well the flour mixture varies really, which determines the thickness of the skin.

It’s then served in a sweet coconut milk broth and is a very popular sweet dessert even out of Thailand.

Recommended Stall:

TubTim Krob Wang Lang:226/8 Thanon Arun Amarin, Khwaeng Siriraj, Khet Bangkok Noi, bangkok 10700 | Tel: +66 99 463 9645   | Daily 8am-6pm

TubTim Krob Wat Suthi:1747 Charoen Krung Rd, Khwaeng Yan Nawa, Khet Sathon, bangkok 10120 | Tel: +66 85 957 1906, +66 89 885 7952 | Tue-Sun 11am-4pm