12 of the most popular non-spicy Thai dishes

The delicious diversity of Thai cuisine means there are so many food options to choose from. While Thai food has a reputation for being spicy, that doesn’t mean that all dishes pack a chilli-infused punch. There are plenty of Thai dishes available if you are looking for milder, but still tasty food.

Don’t worry if you’re not an adventurous eater. You don’t have to have chillies in every meal to enjoy Thai food. A tourist ordering the spiciest dish on the menu for bravado is not being more ‘authentic’ than the person who quietly enjoys a milder dish.

Shown here in alphabetical order is a selection of some of the most popular non-spicy Thai dishes you can enjoy on your travels in Thailand.

Gai yang

Gai yang (grilled chicken) is typically prepared over charcoal on rustic grills, with each vendor using their own marinade to infuse the meat with colour and flavour.

Gai yang is commonly served with two contrasting dipping sauces: nam jim gai, a sweet chilli sauce, and nam jim jaew, a tangy and spicy blend of lime juice, fish sauce, and toasted chillies. If you don’t like spice, try the sweet chilli first, but try tasting at least a little bit of the nam jim jaew. This dish is often paired with sticky rice. While it’s a classic Isaan dish, you will see it across Thailand.

Jok

A bowl of jok (Thai rice porridge) is a comforting and filling way to begin the day, and it’s a common sight at morning markets across Thailand.

This slow-cooked porridge is typically enriched with minced pork, then finished with a soft-boiled egg that melts into the warm rice. A final garnish of fresh ginger and chopped spring onions adds both aroma and bite, making it a simple yet deeply satisfying breakfast staple.

Khai jiao

A staple of Thai households and a popular street food, the humble Thai omelette, khai jiao, is a filling meal when served with rice. Usually cooked on a wok so that it’s fluffy in the middle and crispy in the edges, khai jiao can be plain with just onions and shallots or with a choice of fillings such as pork or chicken.

Thai food recipes: Crispy Thai omelette with basil leaves

Khao kha moo

Khao kha moo is a classic Thai comfort dish, known for its rich, melt-in-the-mouth texture. The pork leg is slow-braised until exceptionally tender, allowing the meat to easily fall from the bone. It’s served over rice and typically accompanied by a sweet chilli sauce, pickled mustard greens, fresh chillies (you can leave these to the side), and a hard-boiled egg, creating a satisfying balance of flavours and textures.

Khao man gai

Khao man gai is a straightforward yet satisfying street food favourite, often enjoyed for breakfast or lunch. At some stalls, you’ll notice it described as Hainanese-style chicken, reflecting its culinary roots. The key lies in its preparation: the chicken is gently poached, and the resulting broth is then used to cook the rice, infusing it with rich flavour. Tender slices of chicken are arranged over the fragrant rice and typically served with a light bowl of clear chicken soup on the side.

The chicken is served with a side sauce, and it is this sauce which can contain chillies. However, at many locations it will be served as a simple gravy-like soybean sauce to which you can then mix in ginger, garlic and chillies to your taste. Even if you don’t add chillies, the sauce lifts the flavour of the chicken.

Khao moo daeng

An ideal lunch dish, khao moo daeng is BBQ pork (red pork) with steamed rice. Served with a sweet sauce and accompanied by a boiled egg, khao moo daeng is a common street food found in locations across Thailand.

Khao pad

Khao pad (Thai fried rice) is a convenient one-plate meal that’s perfect for solo diners. It can be prepared with a variety of proteins, including chicken (gai), pork (moo), prawns (kung), or crab (puu). Mild in flavour, it’s an excellent choice for those who prefer non-spicy dishes or are just beginning to explore Thai cuisine. Although simple, it’s often enhanced at the table with condiments such as nam prik pla, a punchy mix of fish sauce, chillies, and lime.

Moo ping

Grilled pork skewers, moo ping, are a popular grab-and-go bite often enjoyed for breakfast or as a quick snack. Thin strips of pork are marinated in a savoury mixture, threaded onto wooden sticks, and grilled over charcoal. As they cook, the meat is brushed with unsweetened coconut cream to keep it juicy and add a subtle richness.

Simple yet satisfying, these skewers are usually priced at around 5–10 baht each. Pair them with a small portion of sticky rice (about 10–15 baht), and you’ve got a convenient and flavourful snack to keep you going.

Satay
Look out too for grilled meat skewers known as satay. Often made from chicken, they are served with a sweet peanut sauce, and these little skewers of scrumptiousness are always worth seeking out.

Pad see ew

Unlike pad Thai, which features thinner rice noodles,pad see ew is made with broad rice noodles (sen yai) that give the dish a heartier texture. The noodles are stir-fried in soy sauce with your choice of chicken, pork, or beef, along with Chinese broccoli and garlic, creating a savoury and slightly smoky flavour. Eggs may also be added. Filling and flavourful, pad see ew is a great option for a quick one-plate meal at lunch or dinner.

Thai food recipes: Pad see ew

Pad Thai

One of Thailand’s most recognisable dishes among international visitors, pad Thai is a satisfying choice for brunch or lunch. It’s commonly prepared with chicken or pork, though many consider the fresh prawn version (pad Thai kung sod) to be the standout. Flat rice noodles are stir-fried with bean sprouts, tofu, and crushed peanuts. A squeeze of fresh lime just before eating adds zest and ties the flavours together.

Thai food recipes: Pad Thai

Pa tong go

Served with a hot glass of soy milk or coffee, this Thai-style doughnut is a great way to start the day. As a breakfast dish, it’s often paired with rice porridge (jok) but can be enjoyed by itself or as a snack at any time of the day. Vendors will usually serve pa tong go with a sweet dip made from coconut or pandan.

Rad naa

This spice-free dish is a bastion of street food venues around Thailand. Rad na (often pronounced as lad-na) consists of stir-fried rice noodles mixed with pork (can also be beef, chicken or seafood), Chinese broccoli, and topped with gravy.

Good to know

The Thai word for spicy is ‘phet’. If you’d like to ensure your dish isn’t spicy, you can say ‘mai phet’ (not spicy). Be sure to add on the polite ‘ka’ if you’re female or ‘khap’ if you’re male, so it becomes ‘mai phet ka’ or ‘mai phet khap’.

Useful Thai phrases

When eating at local spots in Thailand, you will notice condiments at the table. Diners can use the condiments to adjust the taste to their preferences. At a noodle shop, for example, you will usually see small containers with chilli vinegar, dry chilli flakes, sugar, and fish sauce. If you don’t want it spicy, don’t add the chillies.

A generous plate of pad pak ruam (stir-fried mixed vegetables) makes a fresh and balanced addition to many Thai meals, particularly in dishes designed for sharing. Common ingredients include broccoli, baby corn, mushrooms, and bell peppers, all quickly cooked to retain their texture and colour, then lightly coated in savoury oyster sauce for added depth of flavour.

If you are a vegetarian, see our tips here: Advice for vegetarians and vegans travelling in Thailand.

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