The vast majority of the food in Bangkok is, without a doubt, Thai. But peek under the hood and you’ll find ingredients, cooking techniques, and dishes that can be traced back to places far beyond Thailand. Influences brought by Chinese immigrants – namely Hokkien, Hakka, and Teochew people – have done the most to shape food in Bangkok. Immigration from the Muslim world has also had a massive impact on the city’s cuisine. And even contact with Europeans has come to shape Thai food. The result of all this is the fascinating, delicious jumble of ingredients, cooking techniques, dishes, and influences that today we recognize as Thai food.

Ask anyone who has been in Thailand for a while what its national dish is, and they will invariably say pad kaprao. People like to think of pad Thai or green curry or spicy lemongrass soup as ubiquitous dishes in Thailand, but it’s really this holy basil stir-fry that millions of Thais eat every day, all over the country. Pad kaprao – which is most often made with pork, beef, or chicken – is a ubiquitous sight on office workers’ desks at lunchtime, as an accompaniment to a cold mug of beer in the evening, and can even be spotted streetside for breakfast. Every aharn tham sung (“made to order”) vendor serves it, and such is its unique mix of garlicky heat with meaty umami that makes for a delicious dish nearly anywhere you try it.

A Bangkok street food staple, phat phak bung fai daeng (flash-fried morning glory) delivers fiery garlic-chili heat in under two minutes. Crisp greens, wok smoke, and a splash of oyster sauce make this simple stir-fry one of Thailand’s most beloved everyday meals.