Lesson 4 – Shared Thai Dishes – Section 5 – Deep-fried Thai Dishes

Module 2 – Thai Dishes

Lesson 4 – Shared Thai Dishes

Section 5 – Deep-fried Thai Dishes


Kai_ho_bai_toei  Kai ho bai toei


Chicken wrapped in pandan leaves

Central – Pieces of marinated chicken are wrapped in fragrant pandan leaves and then deep fried.



1280px-Kai_thot_takhrai  Kai thot takhrai


Deep fried chicken and lemongrass

Pieces of chicken are deep fried together with finely chopped or shredded lemongrass, and served with a sweet chilli sauce.



Kai_thot_krueng_thae  Kai thot


Deep-fried chicken

The version of kai thot as shown in the image is made in the Southern Thai manner, having been marinated with khamin (turmeric) and served with krueng thae (crispy fried chopped garlic and turmeric) as a topping.


Khaep_mu  Khaep mu


Pork cracklings

Deep fried pork skin.

Khaep mu eaten with nam phrik num (grilled green chilli dip) from Chiang Mai is renowned in the whole of Thailand.


%E0%B8%AB%E0%B8%A1%E0%B8%B9%E0%B8%81%E0%B8%A3%E0%B8%AD%E0%B8%9A%2080  Mu krop


Crispy pork Cooked belly pork is first marinated and then deep fried until crispy.

Often used sliced in vegetables stir fries.



1024px-Mu_thot_krathiam  Mu thot krathiam


Deep-fried pork and garlic






1024px-Nang_kai_thot  Nang kai thot


Crispy, deep-fried chicken skin.

It can be eaten as a snack or together with chilli pastes or salads.





1280px-No_yat_sai_thot_01  No yat sai thot


 North – A northern Thai speciality of deep-fried bamboo shoots with a filling of minced pork.




r11  Pik kai sot sai thot


Stuffed chicken wings Deep fried, partially de-boned chicken wings, stuffed usually with minced pork.




1280px-2013_Pla_buang  Pla buang


North – Cuts of Giant snakehead fish (pla chado) are first salted and sun-dried for three days, and then deep-fried.

This dish is somewhat similar to pla chado daet diao from central Thailand but there the fish is only dried for only one day, making the taste less intense.




Pla_krai_thot  Pla krai thot krathiam


Deep-fried pla krai (“Clown Knifefish“) and garlic.

It is served with a spicy dipping sauce on the side made from coriander root, lime juice, fresh bird’s eye chillies, garlic, sugar and fish sauce.



Pla_nin_thot_samun_prai  Pla nin thot samun phrai


Deep-fried pla nin (“Nile Tilipia“) served with deep-fried herbs such as lemongrass, kaffir lime leaves, garlic, and fingerroot (Boesenbergia rotunda). A chilli-lime dip is served on the side as a condiment.



Pla_tub_tim_tod_samrod  Pla sam rot


Three flavours fish

Central – Deep fried fish with a sweet, tangy and spicy tamarind sauce.



Pla_nin_thot  Pla thot


Deep-fried fish

A simple deep-fried fish, most often served with a spicy dipping sauce.

The fish in this image is pla nin, a Nile Tilapia.


800px-Pla_sai_daeng_thot  Pla thot khamin


South Typical for southern Thai cuisine, this deep-fried fish has first been marinated in a spice mixture which includes a large amount of turmeric (khamin).

In addition, this particular version was topped with crispy deep-fried chopped garlic and turmeric.

It is often served with raw vegetables on the side, and a spicy dipping sauce.






Pla_wong_thot  Pla wong thot


Deep-fried pla wong (literally meaning “circle fish“): fish which have first been cut open, arranged into a circle and then sun-dried.

Here it is served Southern Thai style with a spoonful of a deep-fried mix of minced garlic, galangal, and turmeric.



%E0%B8%9B%E0%B8%B9%E0%B8%88%E0%B9%8B%E0%B8%B2%E0%B8%8A%E0%B8%B8%E0%B8%9A%E0%B9%84%E0%B8%82%E0%B9%88%E0%B8%97%E0%B8%AD%E0%B8%94  Pu cha


Crab cakes

A mixture of cooked crab meat, pork, garlic and pepper, deep fried inside the crab shells and usually served with nam chim buoy (Thai: น้ำจิ้มบ๋วย, plum sauce).

Instead of being fried in the crab shell it is also sometimes served as patties.


1024px-Sai_mu_thot  Sai mu thot


Deep-fried pork intestines






800px-Si_khrong_mu_thot  Si khrong mu thot


Deep-fried pork ribs.

The version in the image however, had first been boiled, then marinated, then deep-fried with garlic, and then again stir-fried with a sweet and tangy tamarind sauce just before serving.