The Deep Roots of Chinese Cooking in Thai Cuisine

The history of Thai cuisine is one of cultural and culinary evolution, and a tale of adaptation and acceptance that has shaped the diverse and mesmerising Thai flavours we know and love.

Within this gastronomic legacy is Chinese cooking. Yes, you read that right. A great part of Thai cuisine actually traces its origin to Chinese cuisine. In fact, much of the world-renowned Thai street food today was created and made popular by Chinese migrants.

Chinese Mass Migration & Culinary Influence

Due to the historical upheavals and precarities of living in China at the time, the late 19th Century saw the mass migration of Southern Chinese peoples to Southeast Asia. A great number of them found a new home in Thailand, resulting in one of the largest communities of overseas Chinese and Chinese-descended peoples in the world. About 11-14% of Thai citizens today can trace their ancestry to Southern China, especially that of the Min Chinese from the Guangdong province.

And with them, came stir-fries, deep fries, traditional sauces and seasonings, made popular via the street food bloom brought on by the earliest Chinese settlers. Fast to cook, tasty and satisfying, local Thai foodies and chefs quickly learned and adapted these cooking methods with their own twists, becoming the hallmarks of Thai cuisine today.

A majority of the Thai stir-fries we love, including Pad Thai, Pad See Ew and more, as well as some deep fried goodies, hotpot and congee are influenced by Chinese cooking.

Thai-Chinese Signature Dishes

Where does the Chinese influence end and Thai cuisine begin? It’s impossible to tell now – just as the early Chinese migrants have long since settled and assimilated into Thai citizenry and culture for generations. That said, there are some Thai-Chinese signature dishes that bear the legacy in their cooking and flavours.

Pad Thai

Although a renowned Thai national dish since the late 1930s, Pad Thai actually began as a Chinese-style stir-fry with wheat noodles flavoured with Thai seasonings. As part of a nationalisation campaign, and to establish wider Thai rice consumption, the Sen Chan flat rice noodle was created and replaced the Chinese noodles, thus reinventing the humble fried noodles dish into Pad Thai. Another notable distinction is the Wok Hei taste in Chinese stir-fry that is actually non-essential for Pad Thai. Because the unique sauce mix is the core of the umami Pad Thai flavour.

Whip up your own Pad Thai with our handy guide and recipe!

Thai Chicken Garlic Stir Fry

The savoury aroma of garlic, piquant spicy peppercorns, earthy, lemony, peppery fragrance of coriander stems and roots, as well as a combo of oyster sauce, soy sauce and fish sauce – all come together to imbue the tender chicken thigh slices with an alluring and deeply satisfying savoury taste. Served with rice and a chilli vinegar sauce for a bit of extra spicy oomph!

Have your fill of Thai Chicken Garlic Stir Fry with our recipe.

Crispy Pork with Thai Basil

The Chinese love for pork was also introduced into Thai cuisine. The Kra Pao Moo Grob combines a simplified Chinese-style grilled pork with the minty, citrusy aroma of Thai basil leaves, garlic, fish sauce and oyster sauce into crispy, savoury bites. Stir-fried with subtly sweet and nutty green beans for a full-flavoured meal enjoyed with rice.

Get the Crispy Pork with Thai Basil recipe here!

Thai Pork Congee

Rice congee is among the most basic Thai-Chinese comfort foods. Warm and smooth to slurp with a myriad of topping selections. This simple recipe features the fragrant Thai Jasmine rice. Simmered with marinated savoury pork mince, served with a freshly cracked egg and fragrant spring onion garnish. Perfect for a simple and warming breakfast, or a soul-soothing delight during cold seasons.

Check out the Thai Pork Congee recipe here.

Thai Suki Hot Pot

Tofu is another Chinese food welcomed into Thai cuisine, together with the hot pot in this flavour-packed special to share with your friends and family! Filled with wombok, a host of mushrooms, fish balls, fish fillets, squid balls, beef balls, pork belly slices, and fresh prawns. Enjoyed with a spicy, savoury, and tangy dipping sauce blend of Thai Sriracha sauce, tomato sauce, soy sauce, oyster sauce and sesame oil.    

Have your own Thai Suki Hot Pot party with our recipe!

Stir Fried Chicken with Cashew Nuts

Soy sauce is such an essential ingredient in Thai cuisine that there’s actually a signature Thai soy sauce called Golden Mountain sauce with a unique savoury-sweet flavour. Paired with oyster sauce, fish sauce, Thai chilli paste, and sesame oil in this chicken delight for a spellbinding umami, spicy flavour. Stir-fried with garlic, tender beech mushrooms, vibrant, crunchy capsicum, fragrant spring onions, dried Thai chillies, and richly nutty cashew nuts – also favoured in Chinese cooking to give an instant appetizing aroma!

Savour the Thai Stir Fried Chicken with Cashew Nuts! Get the easy recipe here.

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