201 editor-picked thai restaurants across 41 cities.
Thai cuisine is built on the daily reconciliation of four primary tastes: sweet (from palm sugar, coconut), salty (fish sauce, shrimp paste), sour (lime, tamarind), and spicy (fresh and dried chiles). Bitter rounds out the corners. A Thai cook tastes constantly and adjusts; a finished dish should hit all four primary tastes in balance, with no single one dominating unless the dish is a deliberate exception. The most basic Thai cooking lesson is the four small bowls of seasoning (nam pla, prik nam pla, sugar, vinegar) that sit on every table for the diner's own adjustment.
Thai cuisine has four major regional traditions plus the central Bangkok cooking that most travelers encounter first. Central Thai (Bangkok and the Chao Phraya valley) is the most refined and includes the royal-court (Rachawang) tradition; it leans coconut-creamy and balanced. Northern Thai (Chiang Mai, Lanna) is less spicy, more herbal, with sticky rice as the staple and the influence of Burma and Yunnan. Northeastern Thai (Isaan) is the spiciest and most distinctive, drawing on Lao traditions: papaya salad, larb, grilled meats, sticky rice, fermented fish. Southern Thai (Phuket, Krabi) is the spiciest of the regional cuisines, with strong Malay-Muslim and Indian influence, more turmeric and dried spice.
Street food is the defining Thai eating format. Bangkok's street-food density is unrivaled in Asia; a single block in Chinatown or near Victory Monument can hold 30 to 50 stalls. The UNESCO recognition of Thai cuisine in 2011 (Som Tam was added to the Intangible Cultural Heritage list in 2018) acknowledged this. Sit-down restaurants exist, but the most exciting Thai cooking happens at carts, in night markets, and in family-run shophouses where one wok runs all day.
Coconut-creamy curries, refined royal-court dishes, balanced sweet-salty-sour-spicy. Pad thai (a 1930s government-promoted dish), green curry, tom yum goong, massaman, and the deep dessert tradition (mango sticky rice, foi thong). The most familiar Thai cuisine to outsiders.
Less coconut, more herbs and shallots. Sticky rice eaten by hand. Khao soi (Burmese-influenced coconut curry noodles), sai oua (herbed pork sausage), nam prik ong (chile dip), kaeng hung lay (pork belly curry). Burmese, Shan, and Yunnan influence.
Lao-influenced, the spiciest region. Som tam (papaya salad), larb (minced meat salad), grilled chicken (gai yang), Isaan sausage (sai krok Isan), pla ra (fermented fish). Sticky rice as the staple. The least Western-friendly of the Thai cuisines because of the aggressive fish-sauce and chile level.
The spiciest of the regional cuisines, with Malay-Muslim and Indian influence. Massaman (originally Persian, adopted via Muslim trade), gaeng som (sour curry), khua kling (very spicy dry stir-fry), roti, and a strong seafood tradition. Yellow rice, dried-spice rubs.
At a Thai restaurant, balance the order: one curry (one stir-fry, one salad, one soup), with rice. Order rice separately; it does not come with the dishes by default. Specify spice level (mai pet for no spice, pet nit noi for a little, pet for normal, pet mak for very spicy, pet jing jing for I am Thai-level spicy). Western tolerance is usually 'pet nit noi' even for spice-lovers; Thai pet is genuinely intense. Som tam at a serious stall is ordered by the spice count (one chile, two chile, three chile, etc.) and the fermented-fish content (regular or pla ra). At a street stall, point at what others are eating. Cash, small bills. Pad thai is a tourist staple and rarely the best dish on the menu at a Thai-Thai restaurant; order the local specialty. The rookie mistakes are using a fork as a primary utensil (the Thai use a spoon as primary, fork to push food onto the spoon; chopsticks only for noodle soup), pouring soy sauce on Thai rice (the four bowls of seasoning are the table condiments, not soy), and assuming all Thai food is spicy (much of the central Thai canon is mild).
Beer is the default Thai pair: Singha, Chang, Leo, all light lagers that handle chile and palm sugar. Soda water and lime is the universal non-alcoholic choice. Thai whisky (Mekhong, Sangsom, both rum-leaning despite the name) is the local spirit, drunk with soda and ice. Coconut water for hot afternoons. Hot Thai tea (cha yen, with sweetened condensed milk and evaporated milk) and Thai iced coffee (oliang) are sweet, refreshing, and culturally specific. Wine pairing with Thai food is challenging but possible; off-dry German Riesling, Gewürztraminer, and high-acid sparkling wine handle the sweet-spicy-sour balance.
Bangkok is the most concentrated Thai food city in the world. Chinatown (Yaowarat) for late-night street food, Banglamphu and Old Town for traditional sit-down rooms, Sukhumvit for modern Thai and the rising fine-dining scene (Le Du, Nusara, Sorn, Gaggan Anand alumni). Chiang Mai for northern Thai (the night markets and the Nimmanhaemin restaurants). Khon Kaen and Udon Thani for the deepest Isaan. Hat Yai and Phuket for southern Thai. Outside Thailand, Sydney and Melbourne (Thai immigration to Australia has produced an exceptional restaurant scene), Los Angeles (Thai Town in Hollywood), London (Som Saa, Kiln, Smoking Goat), New York, and Stockholm all hold serious Thai kitchens.
Thai cuisine took its modern shape across several historical layers: indigenous Tai cooking, 16th-century Portuguese introduction of the chile pepper (without which modern Thai food would not exist), the Ayutthaya royal court (which formalized refined Thai cooking), Chinese immigrant techniques (wok stir-frying, noodles), and 20th-century state codification (pad thai as a 1930s government dish). UNESCO listed nuad Thai massage in 2019; Som Tam Lao was inscribed on the Lao national Intangible Cultural Heritage list, and the regional Isaan-Lao link is one of the deepest in Southeast Asia.
No. Most of central Thai cuisine (the type non-Thai visitors encounter first) is moderately spicy at home and very mild at tourist restaurants. Isaan and southern Thai are genuinely spicy. Specifying 'pet nit noi' (a little spicy) at a Thai restaurant usually delivers the spice level intended for Thai customers.
Pad thai was developed in the late 1930s under Prime Minister Plaek Phibunsongkhram as part of a government campaign to promote a Thai national identity and reduce rice consumption (in favor of wheat noodles). It was promoted via cookbooks and street-vendor competitions. It is now genuinely Thai, but it is younger than most other dishes.
Isaan (northeastern Thai) cuisine and Lao cuisine are essentially the same tradition. Most Isaan dishes (som tam, larb, sticky rice, gai yang, sai krok) are Lao. The political border between Thailand and Laos cuts through one culinary region. Lao cuisine in Laos itself is somewhat plainer and less spice-aggressive; Isaan cuisine in Thailand has been refined by the influence of central Bangkok kitchens.
Thai Snackbar Bird on Zeedijk has run an Amsterdam Chinatown Thai counter for over two decades, snug, no-frills, the city's most reliable bowl of pad krapow.
Signature: Pad krapow, Green curry, Tom yum noodle
Order: Pad krapow gai with a fried egg on top.
Tip: Walk-in only; turnover is fast, the booth seats clear quickly.
Thai Snackbar Bird on Zeedijk is the Amsterdam Chinatown Thai counter, two decades in, big bowls of pad krapow and curry under 15 euros, fast turnover.
Try: Pad krapow, green curry
Thai Snackbar Bird on Zeedijk runs late on weekend nights, the Amsterdam Chinatown bowl-of-noodles option after midnight, the proper finish for a Zeedijk.
Try: Pad krapow and Thai curry
Suwana's Thai Orchid in Asheville: thai room. A tiny downtown Thai room on Broadway that locals book midweek for the green curry and pad see ew..
Why locals love it: A tiny downtown Thai room on Broadway that locals book midweek for the green curry and pad see ew. Tourists default to the better-known names; this is the regular's pick.
Tip: Vegan and gluten-free options across the menu. Walk-in friendly midweek; weekend takeout is faster than a dine-in table.
The Dara in Fells Point is chef Jeff Wannapithipat's Thai room, drawing crowds for khao soi and Hatyai-style fried chicken on South Wolfe Street.
Signature: Khao soi, Hatyai fried chicken, Curries
Order: The khao soi and the Hatyai fried chicken.
Tip: Much of the menu is gluten-free; ask the kitchen to flag the dishes that are not.
Le Du in Bangkok is Thitid 'Ton' Tassanakajohn's modern Thai room, a former No. 1 on Asia's 50 Best (2023, No. 36 in 2026) and one Michelin star retained.
Signature: Khao kluk kapi, River prawn with turmeric rice, Thai-style aged duck
Order: The river prawn with turmeric rice and the Thai-style aged duck breast tasting course.
Tip: Closed Sundays. Reservations open three months ahead online; counter seating at the kitchen is the best view of the pass.
Nusara in Bangkok's Old Town is Chef Ton's heritage-Thai sister room to Le Du, named for his grandmother and ranked No. 5 on Asia's 50 Best 2026 (No. 6.
Signature: Tom kha, Kaeng pla raat khao, Massaman lamb shank
Order: The grandmother-recipe tom kha and the massaman lamb shank that anchors the tasting menu.
Tip: Closed Mondays. Rooftop counter seating overlooks Wat Pho; lunch service is quieter than dinner and reserves three months out.
Sorn in Bangkok is the southern-Thai fine-dining room from Chef Ice Supaksorn, the world's first three-Michelin-star Thai restaurant (promoted.
Signature: Crab curry with stink beans, Southern Thai stink-bean rice, Whole crab feast
Order: The crab curry with sator (stink beans) and the whole-crab finale of the tasting course.
Tip: Closed Mondays. Reservations fill three months ahead online; group of four to eight makes the family-style menu shine.
Thai Buddhist temple opens Sunday mornings for a home-cooked market. Pay with $1 tokens at the gate. Pad see ew, curry and mango sticky rice. Sundays only.
Michelin Guide Thai in an unmarked West Berkeley industrial building. House-made curry pastes, non-tourist menu. Corn fritter and massaman lamb essential.
Surin West on 11th Avenue South in Birmingham has served Thai cuisine since the 1990s, with broad vegetarian options and the Tofu Coconut Soup signature.
Signature: Tofu coconut soup, Pad Thai, Yellow curry
Surin West on 11th Avenue South in Birmingham has served Thai cuisine since the 1990s, with broad vegetarian options and a sushi counter alongside.
Signature: Tofu coconut soup, Pad Thai, Yellow curry
Fanny Thai in Brussels' Saint-Gilles cooks the most editorial Thai room in the city. Priced at €€. At Chaussee de Charleroi 91. Booking recommended.
Signature: Pad Thai, Beef massaman curry
Order: Beef massaman curry and a plate of pad see ew, with a Singha to wash down.
Tip: Closed Sunday lunch and Monday. The back room is calmer than the bar tables.
Premier Comptoir Thai is the standing Saint-Gilles Thai room on Chaussee de Charleroi, with daily-fresh prep, a small summer garden and one of the most.
Signature: Pad Thai, Green curry
Order: A green curry and a plate of pad thai to share, with the house garden seating in summer.
Tip: Closed Sundays and Monday lunch. Reserve evenings, the room fills fast with regulars.
A garden Lanna house and longtime Michelin Bib Gourmand, plating northern curries, herb sausage and smoky chili dips under its wooden garden pavilions.
Signature: Gaeng hang lay, Sai ua, Nam prik noom
A 50-year Old City institution south of Wat Chedi Luang, serving a full Lanna spread by day and a candlelit antique-crammed dinner room by night.
Signature: Khao soi, Nam prik ong, Gaeng hang lay
A century-old Tha Phae shophouse restored into an elegant dining room, cooking heritage central and northern Thai recipes from the family archive.
Signature: Gaeng hang lay, Nam prik num, Massaman
Takoi on Michigan Avenue in Corktown serves modern Thai cooking in Detroit since March 2016. Order the crispy rice salad and the whole-fried fish with herbs.
Signature: Crispy rice salad, Whole-fried fish
Order: Crispy rice salad and the whole-fried fish with herbs.
Tip: Dinner only, Tuesday through Saturday from 16:00. Reservations open three weeks out.
Takoi on Michigan Avenue in Corktown serves modern Thai cooking in a neon-lit room since March 2016. Led by chef Brad Greenhill. Tasting menu $60-90.
Order: Crispy rice salad, whole-fried fish and the cocktail menu.
Tip: Dinner only, Tuesday through Saturday from 16:00. Reservations open three weeks out.
One of the Triangle's highest-rated Thai kitchens on University Drive. Pad see ew, boat noodles and green curry at a profile lower than the food deserves.
Why locals love it: Strip-mall location off the main circuit; the kitchen is more ambitious than the setting suggests
A reliable Thai kitchen on N Mangum Street serving the full range of central and northeastern Thai dishes at prices that keep the dining room full at lunch.
Signature: Pad see ew, Massaman curry, Papaya salad
Thai Select on SW Loop 820 in Fort Worth is a family-run Thai restaurant serving aromatic curries and noodle dishes that have built a loyal following.
Order: Massaman curry with tender beef and roasted peanuts; pad kra prow with crispy basil.
Tip: The Massaman curry deepens in flavour as it slow-cooks; the lunch specials are the best value.
Thai Select on SW Loop 820 in Fort Worth is a neighbourhood Thai restaurant celebrated for consistent panang curry and pad see ew served at fair lunch prices.
Order: Pad see ew, panang curry with beef, sticky rice mango dessert.
Tip: Lunch specials 11:00-15:00 include soup and a spring roll with every entree. The pad see ew is the kitchen's most consistent dish.
Thai Select on SW Loop 820 in Fort Worth is a neighbourhood Thai restaurant celebrated for consistent panang curry and pad see ew served at fair lunch prices.
Order: Pad see ew, panang curry with beef, sticky rice mango dessert.
Tip: Lunch specials 11:00-15:00 include soup and a spring roll with every entree. The pad see ew is the kitchen's most consistent dish.
Le Baan Thai has anchored Thai cooking in the Patershol since 1988 and earned the 2026 Michelin Bib Gourmand for a short menu run. Priced at €€.
Signature: Green curry, Tom kha gai, Pad kra pao
Order: Green curry with chicken: the in-house paste.
Tip: Closed Monday and Tuesday; the dining room seats fewer than thirty so book by phone two or three days ahead for Friday and Saturday.
Le Baan Thai has been the Patershol reference for Thai cuisine for 37 years and holds a 2026 Michelin Bib Gourmand, with green and red curries on a short.
Order: Green curry with chicken, the kitchen makes its own paste daily.
Tip: Closed Monday and Tuesday; Sunday lunch service is the quietest slot. Tables are small so reserve a few days ahead.
Boon Nam on Lönnrotinkatu cooks regional Thai with more heat and herb than the usual takeaway versions, a small room locals rate among the city's best.
Signature: Regional Thai curries, Som tam
Order: A proper green or jungle curry, and som tam if it is on the board.
Tip: Small and popular, so book or come early. The kitchen does not dial the spice down to Nordic levels.
The Racha Room is a stylish Thai fusion restaurant and bar on Mac Thi Buoi, plating punchy modern Thai plates and cocktails in a dim, design-led District 1.
Signature: Massaman curry, Pad Thai, Thai fusion plates
Order: The massaman curry and a lemongrass cocktail.
Tip: It turns into a lively bar later; book for dinner if you want a quieter table.
Bodhi on Mass Ave in Indianapolis is a 21-plus women-owned Thai cocktail bar and bistro. Family recipes, creative drinks, late kitchen on weekends.
Signature: Pad see ew, Green curry, Thai cocktails
Order: Green curry, the pad see ew, a Bodhi cocktail.
Tip: Closed Tuesday. The cocktail program is the angle here Walk-ins usually OK.
Stir Fry Cafe at Gallery Shopping Center on Kingston Pike, the long-running Bearden Thai counter, runs pad thai and drunken noodles for West Knoxville since.
Signature: Pad thai, Drunken noodles
Order: Pad thai with chicken or drunken noodles at the heat level of your choice.
Tip: Closed Tuesdays; weekday lunch turns faster than the dinner crowd.
Lotus of Siam on Sahara is Saipin Chutima's original Northern Thai room, reopened May 2026 at its Commercial Center home five years after a roof collapse.
Signature: Khao soi, Crispy duck on drunken noodles, Nam khao tod
Order: The khao soi: coconut curry, egg noodles, crispy noodle nest on top. Saipin Chutima's signature plate.
Tip: The original Sahara room reopened May 8 2026 with a limited dinner menu Wed to Sun; the Flamingo branch covers the full menu.
Lotus of Siam Flamingo in Las Vegas is the Chutima family's larger second branch, the full Northern Thai menu plus the city's deepest Riesling list.
Signature: Khao soi, Crispy duck, Nam khao tod
Order: Khao soi and crispy duck on drunken noodles; Saipin Chutima's signature pair.
Tip: Reservations essential; sommelier Bank Atcharawan curates a Riesling and Gewurztraminer pairing for the spice.
Weera Thai in Las Vegas is the Sahara strip Thai room since 2010, a neighbourhood favourite for boat noodles, green curry and a deeper Thai menu.
Signature: Boat noodles, Green curry, Pad see ew
Order: Boat noodles with beef and a side of crispy pork belly; the boat noodles are the kitchen's signature.
Tip: Lunch specials run 11:00-15:00 at a steep discount; the noodles run the full price all day.
The Smoking Goat charcoal Thai BBQ kitchen on Shoreditch High Street in east London, opened 2014 in Soho then moved to a larger Shoreditch site in 2017.
Why locals love it: A charcoal-fuelled Thai canteen on the corner of Shoreditch High Street and Redchurch Street with wok-burners and smokers run by chefs who built the menu from northern Thai.
Tip: Walk-up at the bar; tables book a week ahead through their site. The fish-sauce wings and lardo-curry are the canonical orders.
Ben Chapman's wood-fired Northern Thai counter in Soho London, opened 2016, sits in front of an open grill that turns out skewers and clay-pot noodles.
Signature: Clay pot baked glass noodles with brown crab, Cured pork skewers
Order: Clay pot baked glass noodles with brown crab, plus a skewer of aged Tamworth cured pork.
Tip: Counter seats are walk-in only after 17:30. Lunch tables behind the counter take bookings two weeks ahead.
Justin Pichetrungsi's Anajak Thai in Sherman Oaks, Los Angeles, runs his family's 1981 strip-mall Thai room as a James Beard 2023 Best Chef West winner.
Signature: Thai Taco Tuesday, Coconut curry
Order: On Tuesday, the Thai-taco menu. On other nights, the kao soi.
Tip: Justin Pichetrungsi's Thai Taco Tuesday menu sells out by 19:00; arrive at 17:00 sharp to get on the list.
Jitlada in East Hollywood, Los Angeles has been LA's southern Thai room since the 1980s. Owner Jazz Singsanong runs the dining room front of house.
Signature: Crispy morning glory salad, Southern Thai curry
Order: Crispy morning glory salad and the kua kling fried curry, ordered Thai-hot.
Tip: Ask for the green Southern Thai menu, not the laminated one.
Cookie on Swanston Street is the CBD's best late-night room: Thai kitchen until 1am, hundreds of craft beers and a dancefloor that fills after midnight.
Lung Yai Thai Tapas in Little Havana is the no-reservation Thai street-food counter at 1731 SW 8th Street, a Michelin Bib Gourmand pick since 2022.
Signature: Crying tiger beef, Pad see ew, Mango sticky rice
Order: Crying tiger beef with sticky rice and the green papaya salad turned up two notches.
Tip: Arrive at 5pm or after 9pm to skip the queue. Cash and card both work.
Lung Yai Thai Tapas in Little Havana is the no-reservation Thai street-food counter at 1731 SW 8th Street, a Michelin Bib Gourmand pick since 2022.
Signature: Crying tiger beef, Pad see ew, Green papaya salad
Order: Crying tiger beef with sticky rice and a green papaya salad turned up two notches.
Tip: Arrive at 5pm or after 9pm to skip the queue. Cash and card both work; closed Mondays.
Lung Yai Thai Tapas in Little Havana is the Bib Gourmand counter at 1731 SW 8th Street, with Thai street-food plates under $15 each that build into a full.
Try: Thai street-food tapas under $15 per plate
Tip: Order four plates for two diners. Closed Mondays; arrive at 5pm or after 9pm to skip the line.
Thai Villa near Union Square serves Bangkok and Chiang Mai cooking in Flatiron, New York City. Order the crab fried rice and the khao soi northern curry.
Signature: Pad kee mao, Khao soi
Order: Crab fried rice and the khao soi northern curry.
Tip: Two seatings on weekends: 18:30 and 21:00. The 21:00 service is quieter and easier to walk into without a wait.
Hawking Bird in Oakland's Temescal is James Syhabout's fast-casual Thai fried chicken room. Kao mun gai and garlic-ginger fillets under fifteen dollars.
Order: Kao mun gai for under fifteen dollars.
Tip: James Syhabout's cheap-eats sibling to two-star Commis; same kitchen DNA, a tenth of the price.
Jo's Modern Thai on MacArthur in Oakland's Dimond runs a Bib Gourmand kitchen. Thai-American family recipes layered with farmers market produce.
Hawking Bird is James Syhabout's fast-casual Thai fried chicken room on Oakland's Telegraph. Kao mun gai and double-fried garlic-ginger fillets to go.
Signature: Kao mun gai, Garlic-ginger fried chicken
Kalaya in Philadelphia is Chutatip 'Nok' Suntaranon's James Beard Best Chef Mid-Atlantic 2022 Southern Thai room in Fishtown, on Palmer Street since the move.
Signature: Khua kling pork, Massaman curry
Order: The khua kling dry-fried pork with rice; the massaman curry; Nok's mother's coconut soup.
Tip: Book a week out on Resy. The 5pm seating clears quickest if you want a table without a wait.
Kalaya in Philadelphia is Chutatip 'Nok' Suntaranon's James Beard Best Chef Mid-Atlantic 2022 Southern Thai room in Fishtown, on Palmer Street.
Order: Khua kling dry-fried pork; massaman curry; the coconut soup that runs from her mother's recipe.
Tip: Book a week out on Resy. The 5pm seating clears quickest if you want a table without a wait.
Pusadee's Garden in Upper Lawrenceville plates traditional Thai in a courtyard garden in Pittsburgh. A family-run room with a James Beard semifinalist nod.
Signature: Khao soi, Whole fish
Order: Whatever the kitchen runs whole-fried, and a curry built around the daily market vegetables.
Tip: Reservations open one day at a time, thirty days ahead at 07:00 on Resy. The garden patio is the seat to get.
Pusadee's Garden on Butler Street in Upper Lawrenceville plates fine Thai in a courtyard garden in Pittsburgh. A family-run room with a James Beard nod.
Order: A whole-fried fish and a curry built on the daily market vegetables.
Tip: Reservations open one day ahead at 07:00 on Resy. The garden patio is the seat.
Noodlehead on South Highland Avenue in Shadyside serves cash-only Thai street noodles in Pittsburgh. A big Burrito room built around bowls and bold spice.
Signature: Street noodles, Curries
Order: A bowl of street noodles and a Thai iced tea.
Tip: Cash only and no reservations. Quick, loud and good value; expect a wait.
Earl Ninsom's regional Thai tasting counter in Portland, hidden behind sister restaurant Phuket Cafe with 33 seats and two seatings a night.
Tip: Reservations open monthly on Resy. The five-course menu rotates by Thai region and changes every six weeks.
Langbaan (Northwest Nob Hill): Earl Ninsom's regional Thai tasting menu is hidden behind sister room Phuket Cafe on NW 23rd Place. 33 seats.
Why locals love it: Earl Ninsom's regional Thai tasting menu is hidden behind sister room Phuket Cafe on NW 23rd Place. 33 seats.
Tip: Reservations open monthly on Resy. The menu changes every six weeks by Thai region.
Earl Ninsom, Sam Smith and Eric Nelson's Northern Thai room in Portland reopened the OG Pok Pok building in January 2026 with khao soi and grilled chicken.
Signature: Khao soi, Gai yang
Order: Khao soi with extra crispy egg noodles on top
Tip: Walk-ins always welcome. The late-night karaoke lounge runs Friday and Saturday after the kitchen closes.
Boda on Congress Street, since 2010 from Bob Wongsaichua and Dan Sriprasert, is Portland's Thai street food room with grilled meats, curries and noodles.
Signature: Grilled chicken with sticky rice, Pad see ew, Khao soi
Order: Grilled chicken with sticky rice and nam jim jaew dipping sauce.
Tip: Daily 16:00-22:00. Reservations via their site; walk-ins at the bar.
Boda on Congress Street opened 2010 from Bob Wongsaichua and Dan Sriprasert, with Thai street food: grilled meats, curries and noodles in the Arts District.
Signature: Thai grilled chicken, Pad see ew, Pork satay
Order: Grilled chicken with sticky rice and nam jim jaew, plus a bowl of khao soi.
Tip: Daily 16:00-22:00; bookings via their site for the dining room, walk-up only at the bar.
Ban Thai has cooked from a tiny Laugavegur room in Reykjavik for over two decades, repeatedly named Iceland's best Thai, with hot curries and big portions.
Signature: Curries, Pad thai
Order: A proper Thai curry, ordered as spicy as you can stand.
Tip: Small and popular, so reserve or get takeaway. Voted Iceland's best Thai by local press for years.
Krua Thai on Skolavordustigur is a casual Thai kitchen in central Reykjavik with generous plates and strong takeaway deals, a dependable budget option.
Signature: Pad thai, Green curry
Order: The pad thai, or a green curry with rice for the better value.
Tip: Takeaway is the cheaper way to order. Open through the day and into the evening.
Krua Thai on Skolavordustigur serves generous Thai plates with strong takeaway deals, a dependable budget meal in the centre of Reykjavik for under ISK 3,000.
Try: Thai curry and rice
Tip: Takeaway is the cheaper option here. A green curry with rice is the value pick.
An authentic Thai family restaurant on Nieuwe Binnenweg with laab, som tam, and massaman curry at prices below their quality level. Located in Centrum.
Order: Green curry and the pad see ew.
Tip: Order the green mango salad as a starter; it cuts through the richness of the curry.
Kin Thai on 20th Street in midtown Sacramento is the city's only Michelin Recommended Thai room, sisters Napis and Napak's family Thai street kitchen.
Signature: Khao Mok Gai Tod, Kua Kling, Pou Nim Pad Phong Karee
Order: Khao Mok Gai Tod (Thai chicken biryani) and Kua Kling (Southern spicy pork)
Tip: Closed every second Tuesday of the month. Walk-ins at lunch are fine; book ahead for Friday and Saturday dinner.
Kin Thai Street Eatery is a thai room in Midtown. Closed every second Tuesday of the month. Order Kua Kling, Southern Thai spicy pork, off the regional menu.
Why locals love it: Sisters Napis and Napak's family Thai street kitchen on 20th Street, the city's only Michelin Recommended Thai room with regional Southern Thai dishes.
Tip: Closed every second Tuesday of the month. Order Kua Kling, Southern Thai spicy pork, off the regional menu.
Tong's Thai has anchored Austin Highway near Alamo Heights for years, serving Thai curries and noodles plus sushi, with a serene koi-pond garden for bubble.
Order: Pad see ew, curries and bubble tea in the koi garden.
Tip: Ask to sit in the Nong Garden by the koi pond. The curries and pad see ew are the reliable orders.
Tong's Thai is a thai room in Alamo Heights. Ask for a table in the Nong Garden by the koi pond. The curries and pad see ew are the reliable orders.
Why locals love it: A long-running Austin Highway Thai spot with a hidden koi-pond garden that regulars treat as a secret oasis.
Tip: Ask for a table in the Nong Garden by the koi pond. The curries and pad see ew are the reliable orders.
Bahn Thai is a thai room in North Park. Order the khao soi and the larb gai when they are on the specials board; both run under thirteen dollars.
Order: Khao soi, larb gai, crispy spring rolls
Why locals love it: A long-running University Heights Thai room on Park Boulevard with neighbourhood-level prices and a deep menu of Northern Thai dishes locals know to order off-script.
Tip: Order the khao soi and the larb gai when they are on the specials board; both run under thirteen dollars.
Kin Khao in San Francisco is Pim Techamuanvivit's Michelin-starred Thai room near Union Square, with regional cooking far from the safe pad thai script.
Signature: Rabbit green curry, Pretty hot wings, Khao soi
Order: The rabbit green curry over jasmine rice; the dish that won the Michelin star.
Tip: The bar pours a sharp Riesling list; ask for the off-menu cold larb when it is available.
Kin Khao in San Francisco is Pim Techamuanvivit's one-Michelin-star regional Thai room near Union Square, with a kitchen set menu rotating the rabbit green.
Tip: The $95 set menu is better value than ordering a la carte; ask whether the cold larb is running.
Rooster & Rice in San Francisco is the Thai khao man gai counter, with poached chicken on rice cooked in chicken fat, for thirteen dollars across four sites.
Try: Khao man gai (Thai poached chicken on rice)
Tip: Order the steamed and fried combo; you get both proteins for a couple of dollars more.
Order: ['Gaeng khiao wan (green curry)', 'Larb moo', 'Thai basil fried rice']
Tip: New 2025 Bib Gourmand. Book ahead as the restaurant is small and popular since receiving the recognition.
The Katong Square outlet of Thai-run Khao Hom by Rung Mama, the East Coast follow-up to the Ang Mo Kio original. Priced at $$. At 88 East Coast Road.
Signature: Tom yum goong, Pineapple fried rice, Pad kra pao, Thai hotpot
Order: The fragrant tom yum goong and the pineapple fried rice from the Chef's Recommendation menu.
Tip: Marine Parade MRT is the nearest station. Friday and weekend lunches fill the corner unit; reservations recommended for groups.
Nick Bognar marries Thai family cooking with serious sushi at this Botanical Heights room, the one that made him a James Beard Best Chef Midwest finalist.
Tip: If dinner is booked out, the hand-roll bar and cocktail counter take the overflow. Reserve on Resy ahead.
Amy Chanta's flagship Thai room on Campbell Street, Haymarket, Sydney. Boat noodles, Bangkok-style street snacks and the Thai dessert counter at the front.
Signature: Boat noodles, Pad see ew, Mango sticky rice
Wat Mongkolratanaram on Palm River Road runs a Sunday Thai market every week from 9am until 1pm, with food cooked by temple volunteers under live-oak trees.
Signature: Pad thai, Guay tiew noodle soup, Mango sticky rice
Order: Pad thai from the noodle line, guay tiew beef noodle soup, and mango sticky rice from the dessert tables.
Tip: Cash only; arrive before 11am to beat the noodle lines; religious services follow at 1pm in the temple proper.
Wat Mongkolratanaram on Palm River Road runs a Sunday Thai market every week from 9am to 1pm, with food cooked by temple volunteers under live-oak trees.
Order: Pad thai from the noodle line plus mango sticky rice from the dessert tables.
Tip: Cash only; arrive before 11am; religious services in the temple follow at 1pm.
Wat Mongkolratanaram on Palm River Rd is the Buddhist temple's Sunday Thai market under live oaks, with food cooked by temple volunteers cash-only.
Why locals love it: Buddhist temple Sunday Thai market under live oaks on Palm River, with food cooked by temple volunteers and cash-only counters.
Tip: Cash only; arrive before 11am for the pad thai line. Religious services follow at 1pm in the temple proper.
Pai on Duncan is chef Nuit Regular's northern Thai kitchen since 2014, the khao soi from Chiang Mai that set Toronto's modern Thai standard.
Signature: Khao soi, Pad see ew
Order: The khao soi, northern Thai egg noodles in coconut curry with crispy noodles on top.
Tip: No reservations; expect 45 minutes at 19:00. Lunch 11:30 and 14:30 the easier window; uptown sister at 2335 Yonge.
Pai on Duncan is chef Nuit Regular's northern Thai kitchen since 2014, the khao soi from Chiang Mai that set Toronto's modern Thai standard.
Signature: Khao soi, Pad see ew
Order: The khao soi, northern Thai egg noodles in coconut curry with crispy noodles on top.
Tip: No reservations; expect 45 minutes at 19:00. Lunch 11:30 and 14:30 the easier window; uptown sister at 2335 Yonge.
Khao San Road on Charlotte Street has run Bangkok-style street food downtown since 2011, the boat noodles and crispy pad see ew the city standard.
Signature: Boat noodles, Pad see ew
Order: The boat noodles with beef and the pad see ew with extra char.
Tip: Reservations the only way in for dinner; lunch walks in. Closed Sunday lunch.
Authentic Lao and northeast Thai on the Twijnstraat. The larb, papaya salad and boat noodles rival anything in Amsterdam's Thai restaurant district.
Why locals love it: Authentic Lao and Thai restaurant in a quiet backstreet away from the tourist route
Tip: The house laab moo (spiced minced pork) is not on the printed menu; ask for it directly.
Yum Saap keeps a tight Thai menu on the Twijnstraat: hot-sour soups, stir-fries and curries made with organic meat and sustainably caught fish.
Signature: Tom yam kung, Pad krapow kai, Mango sticky rice
Order: Tom yam kung and green curry to share, finish with mango sticky rice
Honest Thai on Twijnstraat: soups, stir-fries and curries with organic meat and sustainably caught fish. All for sharing; open Tuesday to Sunday from 17:00.
Signature: Tom yam kung, Pad krapow kai, Mango sticky rice
Order: Tom yam kung and gaeng kiauw wan green curry to share
Maenam on West 4th since 2009 is chef Angus An's modern Thai room, Michelin recommended 2022, the city's reference Bangkok-meets-BC kitchen.
Signature: Crispy oyster pad Thai, Spot prawn curry, Whole Fraser Valley duck
Order: The crispy oyster pad Thai with the chef's tasting; chef Angus An runs the kitchen.
Tip: Reservations on OpenTable open 30 days out; the bar walks in for pad Thai and a Tiger beer.
Maenam on West 4th since 2009 is chef Angus An's modern Thai kitchen, Michelin recommended 2022, the city's reference Bangkok-meets-BC room.
Signature: Crispy oyster pad Thai, Spot prawn curry
Order: The crispy oyster pad Thai with the chef's tasting; chef Angus An runs the kitchen.
Tip: Reservations on OpenTable open 30 days out; the bar walks in for pad Thai and a Tiger beer.
Doi Moi in Washington DC is the 14th Street Southeast Asian dining room from the Eat Group, a Thai-Vietnamese-Lao kitchen with an outdoor patio and a deep.
Signature: Khao soi, Whole fish in tamarind
Order: The khao soi northern Thai curry noodles; the menu's most-ordered single dish.
Tip: The patio runs from April to October and is the better seat at sunset; the bar takes walk-ups.
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