Thailand is a true feast for the senses. It tempts with a riot of colours, exotic aromas and, most importantly, the promise of an incredible culinary adventure. After all, Thai food is widely considered one of the best in the world for a reason, attracting millions of tourists like a magnet. But alongside the iconic Pad Thai or fragrant curries, a whole universe of flavours awaits, especially when it comes to street food. And it’s this street food, with its ridiculously low prices and authenticity, that is the heart of the local culture.

However, before you plunge into the whirlwind of flavours, it’s worth knowing what not to eat in Thailand or what to pay particular attention to. Why? Because nobody wants their dream holiday to turn into a gastric nightmare. In this article, we’ll guide you through the ins and outs of safe eating, advise you on what food to steer clear of in Thailand, and what is an absolute must-try, even if you’re travelling with children. We’ll show you how to distinguish a culinary paradise from a trap and how to consciously enjoy every bite.

Before you plunge into the whirlwind of flavours: a few basic safety rules

Culinary exploration in Asia is pure pleasure, but let’s be honest, it’s also a bit of a challenge for our stomachs. Encountering a completely different bacterial flora can often lead to unpleasant issues that can effectively ruin even the best-planned trip. Therefore, it’s crucial to follow a few simple rules that will minimise the risk and allow you to fully enjoy the best Thailand has to offer.

The Thai ‘Pharaoh’s Revenge’, or how not to ruin your holiday?

Food poisoning in the tropics is unfortunately a common occurrence. The digestive tract is an ideal route for many dangerous pathogens that we don’t encounter daily in Europe. I’m talking about Hepatitis A virus, polio virus, typhoid bacilli, or the cholera vibrio. In addition, there are ubiquitous bacteria like E. coli, Campylobacter, Shigella, and parasites such as Giardia lamblia. It sounds serious, but being aware of the risks is half the battle. And prevention is key here; drinking popular Coca-Cola, although considered a preventive method by some, certainly won’t replace common sense and simple caution.

Water and ice: the invisible enemies of your stomach

Absolute rule number one when travelling in Thailand and throughout Southeast Asia: under no circumstances drink tap water! Contaminated water is one of the main causes of stomach problems. And it’s not just about drinking water, but also the ice added to drinks. Although the heat tempts you to reach for an iced shake or coffee, always make sure the ice is made from bottled water. How can you tell? Safer establishments often use tubular ice with a characteristic hole in the middle – this comes from certified manufacturers. And if you have any doubts at all, simply skip drinks with ice in favour of something chilled in a bottle or can.

Food allergies in the tropics: what to remember when trying new things

Exotic fruits and unfamiliar dishes are a great temptation, but also a potential source of allergies. Our bodies, unused to certain ingredients, can react in completely unpredictable ways. Needless to say, those with diagnosed allergies should exercise particular caution. It’s also worth knowing, or rather, it’s crucial to remember, that soybean oil and soy-based products such as tofu and soy sauce are widely used in Thai cuisine. You’ll find them even in popular Japanese restaurants here, in miso soup, for instance. Pregnant women should approach soy dishes and products with particular caution. When trying new things, do so in moderation and observe your body’s reaction.

Street food in Thailand: How to distinguish a culinary paradise from a trap?

Bangkok, Phuket or Chiang Mai – no matter where you are, street food is everywhere. It’s an inseparable element of local culture, available on every corner, cheap and incredibly diverse. Mobile food stalls, night market stands and small eateries serve authentic, freshly prepared dishes. But how to choose the best and, more importantly, the safest options from this multitude of offerings? There are a few simple tips that will help you navigate the world of street food.

The power of the long queue: eat where the locals eat

This is the simplest and most universal rule under the sun. As a guide friend of mine from Chiang Mai says: “A long queue is the best review”. If you see a queue of people forming at a given stall, and most of them are Thais, you can be almost certain that the food there is tasty and fresh. High customer turnover is the best possible sign. It means that ingredients are used up constantly, don’t have time to spoil, and dishes are prepared almost non-stop. This is a guarantee of quality that no fancy sign can provide.

Cleanliness is paramount: what to look for when choosing a stall

When choosing a street food vendor, take just a moment to observe. It’s always better to choose open kitchens where you can see how the food is being prepared. Pay attention to general tidiness. Does the chef use gloves, especially if they’ve just handled money? Ideally, one person takes orders and handles payments while another focuses solely on cooking – this minimises the risk of transferring germs from banknotes. Also check if ingredients are properly stored and protected from insects, because flies carry a lot of germs, so food left uncovered on top should raise your suspicion. The cleanliness of dishes and cutlery is another important aspect, particularly in places like Vietnam or with Indian street food where standards can be lower than in Japan or Korea.

Cooked before your eyes: why wok dishes are a safe bet?

Stir-fry dishes, which are cooked over fire in a hot wok, are one of the safest options. The high temperature effectively kills most bacteria and pathogens. Watching the chef toss fresh ingredients into the wok before your eyes, mix them with sauce and serve a steaming dish a moment later, is not just a culinary spectacle (and what a spectacle!), but also a guarantee of freshness. Regardless of whether you choose Pad Thai, Pad See Ew or Pad Kra Pao, wok dishes are usually a good and safe choice.

Dishes best avoided, or at least eaten with great caution

Thai cuisine is incredibly rich, but some of its specialities can pose a real challenge for the European palate and stomach. It’s worth knowing what to look out for to avoid unpleasant surprises and fully enjoy your culinary journey through the Kingdom of Thailand.

Raw seafood and undercooked meat: a risk not worth taking

While the sight of fresh seafood on ice can be truly tempting, eating them raw carries significant risk. This applies especially to mussels, oysters, raw prawns or certain salads like Som Tam with raw crab (i.e., crab salad). Lack of proper heat treatment is asking for trouble. It’s similar with meat – always make sure it’s fully cooked through. Check that the chicken in Tom Kha Gai soup isn’t pink in the middle, and red meat in skewers is well cooked. Even when eating sushi in a Japanese restaurant, choose reputable ones with good reviews.

Mysterious additions: about inedible lemongrass and galangal in soup

When ordering the famous Tom Yum soup, you might be surprised by the presence of hard, woody pieces floating in the broth. These are lemongrass, galangal (a kind of cousin to ginger), and kaffir lime leaves. They are absolutely crucial spices that give the soup its characteristic citrusy-spicy flavour, but they are not meant to be eaten! Treat them like bay leaves in a stock or soup – they impart their aroma and should politely remain in the bowl. Attempting to eat them will result, at best, in a long and, let’s be honest, rather unpleasant chew.

Hidden enemies of taste and health: glutamate, sugar and cheap additions

Many dishes in Thailand, especially those from the street, are heavily flavour-enhanced. Monosodium glutamate (MSG) is a very common additive that can cause headaches and general malaise in sensitive individuals. Another ubiquitous ingredient is sugar. Thais love sweet flavours, which is why almost everything is sweetened – from spicy curry dishes and salads right through to drinks. If you’re not a fan of sweetness in savoury dishes, it’s worth being prepared for this. And here’s a little surprise – at street stalls, you might come across popular instant noodles, served with rather unusual additions. I’m talking about cheap hot dogs and sausages, often the cheapest, available in any 7-Eleven store chain, which is ubiquitous throughout Thailand, from Bangkok to small villages in Phuket. While it’s a quick and cheap snack, their nutritional value and quality leave a lot to be desired.

Thailand’s sweet side: drinks and desserts under the microscope

Thailand is a paradise for those with a sweet tooth. Sweet snacks and drinks are available everywhere, tempting with colours and exotic flavours. However, it’s worth knowing that Thai desserts and drinks can be extremely sweet, and their ingredients can surprise many Europeans.

Are you sure you want that shake? A few words about sugar and condensed milk

Fruit shakes, smoothies, and freshly squeezed juices are the perfect way to refresh yourself in the tropical climate. However, when ordering such a drink, prepare yourself for a massive dose of sweetness. Sugar syrup is added to almost every shake or smoothie, often sweetened condensed milk too. When I was last in Thailand working on a similar article, I ordered a mango shake and got something that more resembled a liquid sweet. Since then, if I prefer the natural taste of the fruit, I always ask for the version without sugar (‘mai wan’). Otherwise, you’ll receive a drink that’s more like a liquid dessert.

Thai coffee: dessert in liquid form

Thai coffee, both iced (Oliang) and hot, is another experience in the ‘dessert in liquid form’ category. Traditionally, it’s prepared with a generous amount of sweetened condensed milk, which gives it a thick consistency and a very sweet, slightly nutty flavour. It’s similar with Thai tea (Cha Yen), which is also incredibly sweet. If you’re lovers of black, bitter coffee, the Thai version can be quite a shock for you.

Ice cream with corn and other oddities. Desserts for the brave?

Thai desserts can surprise you with truly unusual flavour combinations. An example is coconut ice cream (Itim Gati), served in paper cups or a young coconut shell with various toppings. Alongside classic peanuts, you can choose… sweetcorn from a can. Yes, for Thais this combination is completely natural and delicious (for me, it’s still a mystery, but hey, different strokes for different folks). Another interesting dessert is rolled ice cream (I-Tim-Pad), where ice cream of your chosen flavour is prepared before your eyes on a frozen plate. For the bravest, of course, the king of fruits awaits: the durian, but more on that in a moment.

Culinary challenges for Europeans: what’s edible, but not necessarily for everyone

When travelling in Thailand, you will certainly come across dishes that fall outside our European habits. Some of them are local delicacies, others are attractions prepared especially for tourists seeking thrills. Is it worth trying? The decision, as always, is yours!

Fried insects, chicken feet and pork skin: delicacies not for everyone

Stalls groaning under the weight of fried insects are one of the most characteristic sights from the streets of Bangkok, especially on Khao San Road or at the Chatuchak Weekend Market. Grasshoppers, edible worms, larvae, and even scorpions or spiders, deep-fried and seasoned, are a challenge for the bravest. Among other local specialities that might elicit mixed feelings, you’ll find crispy fried pork skin, chicken feet and necks in soups, chicken meat served with small bones, and even mysteriously fragrant fermented fish or horseshoe crabs (these are marine creatures more closely related to spiders than crabs). While this is unusual food for us, many of these things are valued delicacies in Thailand.

Hellish heat: how not to burn your palate?

Thailand is famous for its spicy dishes, and Thais’ love for chili peppers is legendary. Dishes prepared for locals can be truly fiery. Fortunately, chefs usually take into account that tourists have a lower spice tolerance and prepare milder versions for us. Nevertheless, if you’re not a fan of spicy food, it’s always worth asking for a mild version (‘mai phet’). If, on the other hand, you like fire on your plate, you can ask for ‘phet mak’ and see if you can handle it. However, remember that spiciness is relative, and Thai ‘a little spicy’ might mean a fire in the mouth for us.

Durian – king of fruits or a fragrant nightmare?

No guide to Thai food would be complete without mentioning durian. This fruit evokes extreme emotions. Its proponents rave about the creamy texture and complex, sweet flavour. In fact, looking at it from another perspective, it’s a whole spectrum of flavours in one. Opponents, conversely, cannot stand its incredibly intense aroma, compared to the smell of rotten onions, old socks, or escaping gas. The smell is so strong that bringing durian into many hotels, public transport, and other public places is forbidden. Is it worth trying? Definitely yes, it’s one of those experiences you have to have yourself to form an opinion. You’ll find it at almost every market.

Preparing for your culinary adventure: health and prevention

Proper preparation is key to a successful and safe culinary journey. Before you set off for Thailand, it’s worth taking care of a few things that will ensure peace of mind and a healthy stomach.

The traveller’s first aid kit: what to pack for stomach problems

Even with the greatest caution, stomach problems can occur. Therefore, your travel first aid kit shouldn’t be without a few essentials. Be sure to pack activated charcoal or other toxin-absorbing agents, anti-diarrhoea medication, electrolytes to dissolve in water (they’ll help prevent dehydration), and probiotics to support your bacterial flora. Also keep antibacterial hand gel with you – it’s essential.

A visit to a travel doctor: about vaccinations and recommendations before you fly

Before travelling to Southeast Asia, a consultation with a travel doctor is recommended. A specialist will inform you about the current epidemiological situation in the region (e.g., cholera outbreaks in Syria or polio in Indonesia) and recommend appropriate vaccinations, most often against typhoid and Hepatitis A. This is an investment in your health and safety that shouldn’t be neglected.

What about eating dogs? Debunking popular myths

Many tourists planning a trip to Asia wonder if they eat dogs in Thailand. This is one of the most frequently repeated myths that raises many unnecessary concerns. It’s time to finally debunk it: eating dog meat is illegal in Thailand and is not part of the country’s culinary culture. True, such practices do occur in some countries in the region, like Vietnam or China, but certainly not in Thailand. You can rest assured – when ordering meat from an unknown source, you won’t receive dog on your plate. Focus on tasting the local specialities: pork, chicken, beef, or fresh fish and seafood.

Eat consciously and enjoy the flavours of Thailand without worry

A trip to Thailand is an incredible opportunity to immerse yourself in one of the world’s most wonderful cuisines. From aromatic soups and spicy curries to sweet desserts – the range of flavours is virtually endless. The key to fully drawing from this richness is awareness and a dash of common sense. Choose reputable places, observe how your food is being prepared, don’t be afraid to ask questions and try new things, but always in moderation. Remember basic hygiene rules, and your culinary journey through the Land of Smiles will certainly be an unforgettable and delicious experience that might inspire you to seek out authentic recipes and experiment in your home kitchen.