10 Underrated Thai Dishes to Seek Out in Thailand (From a Food Adventurer’s Perspective)

As a self-described adventurous eater (who will try any dish three times to judge its true quality) and lifelong Thai food fan, Gail Carriger’s 46-hour journey to Thailand was not for tourist staples like Pad Thai. Instead, she sought out regional, home-style, and under-the-radar dishes—with the help of her Thai-American friend and fellow author Piper J Drake. Below are her top 10 lesser-known Thai dishes that stood out during her trip, plus notes on their flavors, textures, and cultural context:

1. Pak Leang (Melinjo Leaves with Scrambled Egg & Crispy Dried Shrimp)

Carriger’s favorite dish of the entire trip, this southern Thai vegetable dish features dark green gnetum (melinjo) leaves—with a texture like tough Swiss chard and a subtle innate sweetness, plus a slippery, seaweed-like chew. Stir-fried in a light sweet sauce with fish-sauce-infused scrambled egg and topped with crispy whole shrimp, it balances protein, veggie, and crunch without any spice. It’s a deceptively simple dish that shines with fresh ingredients.

2. Gaeng Tai Pla (Sour Fish Soup)

A southern Thai staple made with nipa palm vinegar, this sour soup uses pickled white fish belly (or fresh mullet, in Carriger’s case) and leans into bright, herb-forward flavors with more ginger than classic tom yum (and no galangal). It hits the iconic Thai flavor profile of sour + sweet + salty + spicy + umami, making it a vibrant, wake-up-the-palate alternative to better-known Thai soups.

3. Pak Boong (Water Spinach in Garlic Sauce)

Also called morning glory or swamp cabbage, water spinach has a satisfying chew and mild sweetness even after sautéing. Tossed in Thai garlic sauce (similar to Chinese restaurant-style green veggie sauces) and topped with a raw garlic-vinegar salsa, it became Carriger’s new favorite leafy green—so much so she developed her own recipe for it post-trip.

4. Khai Palo (Pork and Egg Stew)

A home-style, kid-friendly dish with Chinese culinary influences, this non-spicy stew uses five-spice and soy sauce (not fish sauce) to coat bone-in pork and hard-boiled eggs in a sweet-savory sauce. It’s protein-heavy and simple, ideal for those who prefer milder, comfort-food-style Thai fare (Carriger first tried a Laos version in Las Vegas before tasting the authentic Thai iteration).

5. Khao Soi (Northern Curry Noodles)

While Carriger was familiar with this northern Thai staple, she wanted to try it in its home country. A creamy coconut curry noodle dish with stewed dark-meat chicken, fried noodle toppings, and sides of pickled cabbage, chili, shallots, and lime, it’s unique in that it’s eaten with chopsticks (not the typical Thai spoon-fork combo). Every vendor has their own take, but it always delivers on rich, umami, and tangy balance.

6. Fish Maw in Red Gravy Soup

A Chinatown find with an unusual texture (fluffy, gelatinous, and mushroom/seaweed-like, per Carriger), this thick stew mixes fish maw with crab meat, fish balls, and shiitake mushrooms. It’s umami-forward (not overly fishy) and a hit for those who love adventurous textures—an unexpected highlight of the trip.

7. Salted Plum Sour Soup with Fish

A wild twist on Thai sour soups, this dish uses extremely sour-salty dried salted plums as its base (instead of traditional vinegars or lime). It’s in the same family as tom yum and gaeng tai pla, but with a distinct, pickled-fruit tang that makes it one of the most unique soups Carriger sampled.

8. Miang Kham (Welcome Bites in Betel/Lotus Petals)

A traditional Thai “welcome” dish (and Carriger’s all-time favorite), miang kham lets you assemble your own bite-sized parcels using betel leaves, lotus petals, or lettuce. Fillings include fresh lime, ginger, toasted coconut, shallots, dried shrimp, peanuts, and chili, all coated in a thick, sweet-tangy-savory shrimp paste sauce. The combination of flavors and textures is unexpectedly harmonious and addictive.

9. Nam Khao Tod (Crispy Rice Salad with Fermented Sausage)

A hard-to-find gem in the U.S., this dish features dry-fried crispy puffed rice mixed with peanuts, herbs, chilies, and chewy, sour fermented Thai sausage. Eaten wrapped in lettuce leaves, it’s a masterclass in texture and flavor balance—Carriger calls it a “crime” that more people don’t get to try it.

10. Grilled Squid (or Squid Eggs)

A street food surprise, Thai grilled cephalopods (squid, octopus, cuttlefish) are perfectly tender (never rubbery) thanks to extreme freshness. For the daring, squid eggs (a local delicacy) are a must-try—Carriger says this street food is not to be missed for seafood lovers.

Bonus: Standout Sweet (Khanom)

While not one of the 10 savory dishes, chor muang (purple dumplings stuffed with sweet-savory chicken/pork mince and herbs) was Carriger’s single best bite of the trip. Soft yet chewy, with a perfect sweet-savory filling, it’s a must-seek-out Thai snack for fans of balanced, handheld treats.