Most-Ordered Thai Dishes of 2025: What Thailand Really Ate

Thailand’s undisputed champion, pad kra pao is the quick-fix meal that never misses. It cooks in minutes, works with any protein, and hits the perfect trifecta of spicy, savory, and aromatic basil. In 2025, it led the pack thanks to lunchbox speed, late-night availability, and reliable delivery performance. Shops leaned into customization, letting customers choose minced pork, chicken, beef, seafood, or tofu, alongside egg options like fried, omelet, or sunny-side up. Many vendors offered spice sliders and extra basil to suit different tastes. Value mattered too, as it remained one of the most affordable made-to-order meals. With leak-proof containers, rice on one side and stir-fry on the other, it traveled well across town, so it was just as popular for office orders as for solo comfort dinners at home.

Fried rice soared on group orders and family meals because it’s universally loved and endlessly customizable. One menu entry becomes many choices, from crab fried rice to shrimp, chicken, or vegetarian versions. Restaurants promoted upsizes and bundle deals, turning it into an easy centerpiece for office lunches and weekend gatherings. The dish also nails kid-friendliness and milder palates, a key edge when mixed-age households order together. Operationally, khao pad is dependable: rice stays fluffy in transit, toppings don’t leak, and add-ons like lime, prik nam pla, or chili flakes come neatly on the side. In 2025, many kitchens upgraded with better wok hei and quality jasmine rice, keeping price-to-portion value strong. It’s the definition of a safe, satisfying order that rarely disappoints, which is exactly why it kept appearing on receipts all year.

Som tam’s 2025 strength came from freshness, speed, and an ability to match every appetite. From classic som tam thai to pungent pla ra versions, the salad scaled nationwide through street stalls and modern kitchens alike. It pairs seamlessly with grilled chicken, sticky rice, or laab, making it central to multi-dish orders. Vendors standardized smart packaging, separating lime dressing and chilies so the salad stayed crisp upon delivery. Health-conscious diners appreciated the vegetable-first profile and sugar-control options, while spice lovers went hot with extra bird’s eye chilies. Regional styles helped keep som tam interesting, as menus highlighted Isan heritage and allowed diners to choose saltiness levels, fermented fish, or added proteins like salted egg and grilled pork. In short, it’s cheap, bold, and bright, and it’s always the dish that wakes up a table.

Khao man gai is the value king, a steady seller from breakfast through late night. In 2025, it remained a delivery favorite because it’s simple to prep in volume, consistent across vendors, and hard to mess up in transit. The formula is timeless: tender poached chicken, fragrant chicken-fat rice, a soothing broth, and a punchy soy-ginger-chili dipping sauce. Portion sizes are generous, with optional add-ons like extra chicken skin, liver, or a second scoop of rice that keep prices friendly. Many shops offered combo sets for families, pairing multiple boxes with a shared soup pot. For diners watching spice or oil, the dish can be tailored by sauce usage or asking for extra cucumbers. It’s comfort food with predictable quality, which is exactly the reliability people leaned on throughout 2025.

Tom yum goong proved that soup can deliver beautifully when packed right. Clear and creamy versions both thrived in 2025, with shops separating broth from herbs, chili paste, and mushrooms to preserve aroma and heat. The hot-sour balance creates a craveable reset, perfect on rainy days or when sharing several dishes over rice. Shrimp remained the star protein, but restaurants offered chicken, seafood mix, or vegetarian substitutions, widening appeal and price points. Group bundles helped, pairing tom yum with fried rice or omelets to complete a meal. As tourists returned and locals looked for familiar boldness, tom yum ticked every box: iconic flavor, strong perceived value, and the feeling of a proper home-cooked soup, even if it arrived by motorbike.

Pad Thai stayed a top pick for mixed groups and cross-cultural households. It’s sweet-sour-savory, peanutty, and built for topping flexibility, from shrimp to chicken, tofu, or just extra egg. In 2025, many brands leaned into consistency, standardizing tamarind-forward sauces and separate lime, chili flakes, and sugar packs to keep noodles from clumping. The dish carries well, especially when vendors wrap herbs and beansprouts on the side for a DIY toss at home. Pad Thai also benefited from late-night demand, as wok stations kept running after bars closed and apartment blocks filled the order queue. For diners seeking a milder option that still feels undeniably Thai, this remains the friendly face of noodle cravings and a reliable gateway dish for kids and newcomers alike.

Moo ping with sticky rice was a quiet powerhouse in 2025, bridging breakfast, snack time, and budget dinners. The skewers are smoky-sweet, tender from coconut milk marinades, and surprisingly delivery-friendly once stalls standardized sealed foil pouches and vented boxes. Sellers paired sets with warm sticky rice and a small bag of jaew dipping sauce, turning street-side bites into a full, affordable meal. The combo’s strength is its flexibility: it works as a solo snack, a shared add-on to som tam, or a protein boost alongside soup or fried rice. It also fit the times, as many households looked for lower-cost orders that still felt indulgent and satisfying. When you need something fast, portable, and packed with charred flavor, moo ping delivers.

Slow-braised and deeply comforting, khao kha moo found steady 2025 demand from evening crowds and late-night deliveries. Vendors batch-cook pork legs until spoon-tender, serving them over rice with pickled mustard greens, a soft-boiled egg, and a garlicky chili-vinegar sauce. The dish’s advantage is consistency: it reheats well, sauce and meat pack cleanly, and portions feel generous for the price. Some shops highlighted heritage recipes with star anise and cinnamon notes, while others offered leaner cuts by request. As families sought wallet-friendly dinners that still felt like a proper plate, khao kha moo delivered stick-to-your-ribs satisfaction without fuss. It’s the quintessential “one box, full comfort” order.

Boat noodles leveled up for delivery in 2025, thanks to noodle shops scaling portion sizes and separating broth, noodles, and toppings for at-home assembly. The signature rich, spiced broth—often beef or pork with hints of cinnamon and star anise—stayed hot and bold, while herbs, bean sprouts, and cracklings kept their texture. Restaurants offered combo sets with multiple bowls and extra meatballs, ideal for families or roommates. Craving control was a plus: diners chose between thick or clear soup, spice levels, and noodle types like sen lek or sen mee. With chain expansion and better packaging, boat noodles became a reliable comfort that didn’t require a market-side visit to enjoy the real thing.

Thailand’s classic dessert closed out many 2025 orders, buoyed by improved packaging and near year-round mango availability. Vendors smartly separated coconut cream, sticky rice, and mango slices, so textures stayed perfect on arrival. Dessert boxes became a popular add-on to hit delivery minimums or unlock free shipping promos, and families loved the shareable format. Even when peak mango season passed, outlets used carefully sourced varieties or flash-frozen slices to keep quality steady. For sweet-toothed diners looking to end on a high note or send a treat to friends, mango sticky rice was the feel-good finisher that kept showing up in carts.