The small-bite culture of Thai street food — crispy things, sweet things, and things sold from carts.
Tiny coconut milk and rice flour pancakes cooked in a dimpled iron pan — soft inside, slightly crispy outside; 10–15 THB for 6.
Chewy red water chestnuts (dyed bright red) in sweetened coconut milk with ice — looks beautiful, tastes light and refreshing.
Guava, pineapple, rose apple, and mango on sticks, served with a sachet of sugar-chilli-salt dip — the dip sounds wrong, is essential.
Fried silkworms, crickets, grasshoppers, and bamboo worms sold at market stalls — novelty for tourists, genuine snack for some Thais.
Thin crispy pancake-crepe folded and filled with meringue and either coconut or savoury toppings — elaborate street theatre to watch being made.
Or Tor Kor Market and any well-established evening market cluster several snack vendors together — a good way to sample a range in one stop rather than hunting individually.