Start with variety, not one national list
Central Thai classics such as tom yum, green curry and pad kra pao sit alongside northern khao soi, Isan som tam and grilled chicken, and southern curries rich with turmeric, seafood and assertive spice. Seek regional versions where they belong rather than expecting one standard recipe.
Try formats as well as dish names
Explore a rice-and-curry shop, noodle stall, fresh market, family restaurant and shared evening meal. Look for made-to-order dishes, grilled foods, soups, relishes and seasonal fruit. Popular pad thai is one entry point, not a summary of Thai cuisine.
Order with useful distinctions
Spice preference can be communicated, but chilli may already be in a paste or dressing. Ask what is made to order and what cannot be changed. Learn the dish name or show a clear translation, confirm the price where seafood is sold by weight, and respect queues and shared tables.
Treat allergies as a safety problem
Fish sauce, shrimp paste, peanuts, oyster sauce and shared cooking oil can appear unexpectedly. A request for no visible ingredient does not guarantee freedom from traces. Carry a professionally translated allergy card, ask about sauces and cross-contact, and choose a setting able to answer clearly.
Verify before you act
Rules, timetables, prices and local conditions can change. Use the official source links below for the latest position.