Thai Snacks

In Thailand, snacking is a beloved pastime. People enjoy a variety of sweet and savory snacks, as well as fruits, nuts, and vegetables to keep their hunger at bay throughout the day. It’s not uncommon for office workers to take a break and return with a bag of their own homemade treats, happily sharing them with their coworkers. Indulging in snacks is a normal part of Thai culture and can help combat boredom while keeping the hunger pangs away.

Savory Thai snacks

Hmu Ping

Grilled skewered pork that turns a delicious dark brown as the marinade mixes with the juices of the meat and slowly caramelizes. They are sold by the stick and are usually super cheap. Eat them as the locals do, and get a five-baht bag of sticky rice to go with them.

Khaep Mu

The Crispy Thai Pork Rinds, also known as Khaep Mu, is a beloved snack in Thailand that will surely satisfy your cravings for something crispy and savory. Made from pork skin that has been deep-fried until golden brown and crunchy, these crispy delights are absolutely addicting. And what sets them apart from other pork rinds is the delicious blend of Thai spices that are sprinkled over them, giving them that distinctive Thai flavor. Whether you’re looking for a quick snack or a party appetizer, these crispy pork rinds are sure to be a crowd-pleaser.

Thot Man Kung

If you’re looking for a delicious and unique snack, Thot man kung from Thailand might just be what you need. This snack is made from a mixture of shrimp or prawns that is prepared into small, round flat cakes or balls. These delectable bites are then coated with panko breadcrumbs and deep-fried to perfection, resulting in a crunchy and crispy texture. They are often served with spicy and sour sauces. The combination of flavors is an experience in itself – the savory taste of shrimp or prawn merging with the satisfying crunch of the breadcrumbs. It’s no surprise that Thot man kung has gained popularity both in Thailand and around the world. 

Insects

They have to be mentioned because everybody is curious, though few are brave enough to dig in. Notice that there are many bugs available year–round such as grasshoppers, crickets, and silkworm pupas. There are also some regional and seasonal specialties like water beetles and flying termites.

Insects are always deep fried, drained and then usually sprayed with a light garlic and fish sauce. Many report these insects as tasting anywhere from ‘nutty’ to ‘a little like chicken’. There’s only one way to find out!

Sweet Thai Snacks

Thai sweets cannot really be compared with Western desserts, but they are unique and tasty unto themselves. There are so many types of ‘khanom’ (pastries) that most Thais will readily admit they do not know all of them. When one looks or smells just right to you, go ahead and buy something to experiment with. They’ve also liberally adopted the Western delight of baking and so love cakes, flan and all sorts of creative fusion.

Mango and Sticky Rice

Called ‘khao niaw mamuang’ if you wish to say it in Thai, this is likely the favorite Thai dessert among Westerners. It is available year-round but has to be experienced in the spring and summer months at the height of mango season for the best treat of all. Lightly salted, sweet sticky rice is cooked with coconut milk and is served with freshly sliced mangoes on top. It is filling and satisfies everyone’s tropical sweet tooth.

Kluai Thot

One of the tastiest and most indulgent street foods from Thailand has to be Kluai Thot, or deep-fried bananas. They can be found in almost all the night markets. These little Thai snacks are coated in a crispy batter and fried until they turn a beautiful golden brown. The inside is soft and sweet, almost like a creamy banana custard. They are a popular snack all around the country and a must-try for any first-time visitor. Whether served with a sprinkle of sugar or a drizzle of condensed milk, Kluai Thot is a deliciously addictive treat that should definitely be on your Thailand foodie bucket list.

Khanom

There are too many of these pastries to actually describe without a whole book. It is also hard to choose any one item in particular, as everybody has their favorite. The best thing to do is learn the word and then charge into the streets ready to point, say ‘khanom’, and then pay a few baht at each vendor for a bite or two. That way you can find your own favorites.

Thais cook them up as clever little shapes over steamers, in small pastry tins, or in sheets that they later cut into squares. Common ingredients are rice flour, bean paste, milk, coconut milk, palm sugar, eggs, yolks, coconut, peanuts, and sesame seeds. Picking and choosing from these various ingredients Thai cooks are able to fashion an incredible number of variations. Be sure to try the adorable ‘luk chup’ miniaturized handcrafted fruits made of bean paste, and sangkhayah yellow egg–based dessert introduced by the Portuguese to the royal court centuries ago.

Thai Iced Tea

Though not a full dessert you eat, ‘naam cha yen’ is equally filling and satisfying for a sugar tooth after a day of walking in the heat. A special Thai red tea blend is steeped in hot water, poured over ice, and then sweetened condensed milk is generously poured in until you end with a light red–brown, creamy drink that deserves contemplative sipping.

Dips

Mamuang Nam Pla Wan

Mamuang nam pla wan is a dish that hails from Thailand and has been around for generations. It comprises of unripe green mangoes and a dipping sauce with a mix of sweet, savory, and sticky flavors, called nam pla wan. The sauce contains several ingredients such as dried shrimp, chili peppers, palm sugar, fish sauce, shrimp paste, and shallots.

This dish can not only be found in traditional Thai restaurants but it can also be easily bought in departmental stores and markets spread across Bangkok. The traditional version of this dish is typically accompanied by green, unripe mango slices, though it has evolved over time to include sour, green apples, and strawberries among other fruit options. This snack particularly gains popularity during the sweltering summer months, where it can be relished at various street stands.