Thai Food in Minneapolis (2025)

A Linden Hills staple with roots in northern Minnesota, Naviya’s leans into family recipes, roasted vegetables, and layered curries. Frequently featured by Eater Twin Cities, it’s beloved for warm service, spice control, and a menu that rewards repeat visits.

Across from the Guthrie and Mill City Museum, Kindee blends classic Thai flavors with a modern dining room. Highlighted by Eater Twin Cities, it’s a go-to for pre-show dinners, from son-in-law eggs to fragrant curries and rice plates.

Seward’s Thai-and-sushi hub earns respect from local critics; Heavy Table praised its balanced curries and cleanly made nigiri. Come for pad kee mao or green curry, stay for inventive rolls and a relaxed, neighborhood vibe.

A Northeast standby for hearty, from-scratch Thai plates: khao soi with crispy noodles, pumpkin or massaman curries, and crowd-pleasing fried rice. Loved by locals for generous portions and real-deal spice levels.

Eat Street’s Khun Nai serves a broad Thai menu with Isaan-leaning highlights like som tum, larb, and stuffed chicken wings. Regulars praise the heat range and value; it’s a reliable, independently owned spot for casual dinners.

South Minneapolis neighbors lean on Thai Pepper for papaya salad, panang, and kabocha squash curries. It’s independently run and known for approachable prices, quick service, and spice that can actually bring the heat.

Karta’s downtown outpost covers the classics plus specials like pumpkin curry and khao soi. Recognized on Eater’s broader Thai roundups, it’s a convenient option near venues, with late-night hours that suit post-show cravings.

A newer independent spot in Northeast serving bright curries, fried rice, and noodles alongside cocktails. It’s quickly become a neighborhood utility player for dine-in or pickup with consistent hours and a welcoming team.

A mobile kitchen serving Thai street-food staples—pad kra pao, moo ping, and rotating noodle dishes—at breweries, events, and neighborhood pop-ups. Track it for quick, flavorful plates that feel straight from a Bangkok night market.

Chef Tong draws on family recipes and Bangkok training to serve pad thai, tom yum, satay, and tod mun. Find the truck at the Farmers Market Annex in season and at cultural festivals; portions are hearty and flavors focused.