Thai cuisine

Menus with Thai options on SeEat. Tap a card to open the visual menu.

Thai cuisine balances four flavors in almost every dish — hot (chilies), sour (lime, tamarind), salty (fish sauce), and sweet (palm sugar) — with fresh aromatics like lemongrass, galangal, and kaffir lime leaf. Curries range from fiery green to mellow massaman, and street-food staples like pad thai and som tam are as canonical as royal palace dishes.

What to order

Pad thai — rice noodles stir-fried with tamarind, egg, peanuts, and lime
Green curry (gaeng keow wan) — the hottest classic curry, coconut milk and Thai basil
Tom yum goong — hot-and-sour shrimp soup with lemongrass and galangal
Som tam — green papaya salad pounded with chilies, lime, and fish sauce
Massaman curry — mild, Persian-influenced curry with potatoes and peanuts

13 menus

Frequently asked questions

Which Thai curry is the spiciest?

Green curry is usually the hottest of the classics, followed by red; yellow and massaman are the mildest. Heat varies by kitchen, so ask — "phet nit noi" means "just a little spicy".

Is Thai food safe for a shellfish allergy?

Be careful: fish sauce is in almost everything, and shrimp paste anchors many curries and som tam. Ask the kitchen; some dishes can be made with soy sauce instead.

What should I order at a Thai restaurant beyond pad thai?

A curry, a soup (tom yum or tom kha), and a stir-fry like basil chicken (pad krapow) show the range. SeEat pictures each dish and flags the chili-heavy ones, so you can calibrate heat before ordering.