|2017 Restaurant Food Guide lists some popular MENU items of Thai restaurant food in Australia together with links to recipes and related websites
Karipap - Deep-fried pastry shells usually containing a chicken meat and potato curry.
Khaep mu - Deep fried crispy pork rinds, often eaten with nam phrik num and other northern Thai dips
Khanom chip - Thai steamed dumplings. The green dumplings contain a mix of minced pork and crab meat, the others have a filling of only minced pork.
Khao phan nga muan - Rolled khao phan with sesame seeds.
Khao phan phak - Khao phan are thin, steamed rice sheets made from the fermented batter of rice flour mixed with water - served as a wrap for stir-fried vegetables.
Miang kham - Dried shrimp and other ingredients wrapped in cha phlu leaves.
Miang pla - Similar to Miang kham, the main ingredient for this wrap is deep-fried fish.
Sate - Marinated beef, chicken or pork grilled on bamboo skewers and usually served with nam chim sate (peanut sauce).
Thot man pla - Deep fried patties of minced fish mixed with red curry paste, finely chopped yardlong beans, and finely shredded kaffir lime leaves.
Thot man kung - Deep fried patties of minced crab meat mixed with red curry paste, finely chopped yardlong beans and finely shredded kaffir lime leaves.
Thung thong - Small, crispy, deep-fried pastry purses filled with a mixture of minced chicken or pork together with minced prawns, mushroom and water chestnut, and served with sweet plum sauce or Thai sweet chilli
Khanom chin nam ngiao - Thai fermented rice noodles served with pork blood tofu in a sauce made with pork broth and tomato, crushed fried dry chilies, pork blood, dry fermented soy bean, and dried red kapok flowers.
Khao man kai Khanom chin namya - round boiled rice noodles topped with a fish based sauce and eaten with fresh leaves and vegetables.
Khao khluk kapi - rice stir-fried with shrimp paste, served with sweetened pork and vegetables.
Khao man kai - rice steamed in chicken stock with garlic, with boiled chicken, chicken stock and a dipping sauce.
Khao phat - Rice dishe usually with chicken, beef, shrimp, pork, crab or coconut or pineapple, or vegetarian.
Khao phat American - American fried rice that can be found only in Thailand.
Khao phat kai - fried rice with chicken.
Khao phat mu - fried rice with pork.
Khao phat pu - fried rice with crab meat.
Khao phat kung - fried rice with shrimp.
Khao phat naem - fried rice with fermented sausage.
Khao soi - crispy wheat noodles in sweet chicken curry soup.
Kuai-tiao nam - rice-noodle soup served with many combinations of proteins, vegetables, and spicy condiments.
Phat si-io Mi krop - deep fried rice vermicelli with a sweet and sour sauce.
Phat thai kung Phat khi mao - noodles stir-fried with Thai basil.
Phat si-io - rice noodles stir-fried with si-io dam (thick sweet soy sauce) and nam pla (fish sauce) and pork or chicken.
Phat thai - rice noodles pan fried with fish sauce, sugar, lime juice / tamarind pulp, chopped peanuts, egg combined with chicken, seafood, or tofu.
Kuai-tiao rat na - wide rice noodles in gravy, with beef, pork, chicken, shrimp, or seafood.
Chaokuai - grass jelly is often served with only shaved ice and brown sugar.
Khanom bua loi - mashed taro root and pumpkin are mixed with rice flour into small balls, boiled and then served in coconut milk.
Khanom chan - multi-layers of pandan-flavored sticky rice flour mixed with coconut milk.
Khanom mo kaeng - a sweet baked pudding containing coconut milk, eggs, palm sugar and flour, sprinkled with sweet fried onions.
Khanom tan - palm flavored mini cake with shredded coconut on top.
Khanom thuai talai - steamed sweet coconut jelly and cream.
Khao lam - A cake made from steamed rice mixed with beans or peas, grated coconut and coconut milk.
Khao niao mamuang - sticky rice cooked in sweetened thick coconut milk, served with slices of ripe mango.
Lot chong nam kathi - pandan flavored rice flour noodles in coconut milk, similar to the Indonesian cendol.
Ruam mit - mixed ingredients, such as chestnuts covered in flour, jackfruit, lotus root, tapioca, and lot chong, in coconut milk.
Sarim - multi-colored mung bean flour noodles in sweetened coconut milk served with crushed ice.
Sangkhaya fak thong - egg and coconut custard served with pumpkin.
Tako - jasmine scented coconut pudding set in cups of fragrant pandanus leaf.
Links to Thai Food Menu Websites
WikiPedia - Thai Cuisine