Individual dishes

Pad Thai (close up)
Pad Thai (Thai: ผัดไท) - rice noodles pan fried with fish sauce, sugar, lime juice or tamarind pulp, chopped peanuts, and egg combined with chicken, seafood, and tofu
Rad na (Thai: ราดหน้า) - wide rice noodles in gravy, with beef, pork, chicken, shrimp, or seafood. (Originally from China)
Khao pad naem (Thai: ข้าวผัดแหนม) - fried rice with fermented sausage (typically from the Northeast)
Pad see ew (Thai: ผัดซีอิ๊ว) - noodles stir-fried with see ew dum (thick soy sauce) and nahm plah (fish sauce) and pork or chicken.
Pad kee mao (Thai: ผัดขี้เมา) - noodles stir-fried with Thai basil
Khao khluk kapi (Thai: ข้าวคลุกกะปิ) - rice stir-fried with shrimp paste, served with sweeten pork and vegetables
Khanom chin namya (Thai: ขนมจีนน้ำยา) - round boiled rice noodles topped with various curry sauces and eaten with fresh leaves and vegetables.
Khao soi (Thai: ข้าวซอย) - crispy wheat noodles in sweet chicken curry soup (a Northern dish)
Khao pad gai (Thai: ข้าวผัดไก่) - fried rice with chicken
Kaphrao gai (Thai: กระเพราไก่) - minced chicken in sauce made up of a combination of hot green chilies, garlic, and basil
Gai himaphan (Thai: ไก่หิมพานต์) - juicy chunks of chicken with cashew nuts and chilies