Pandan Leaf Juice is a popular herbal drink in Thailand, locally called Nam Bai Toey (น้ำใบเตย) and available all over the country. It is refreshing during the summer heat and is an excellent tropical alternative to some of the more classic juice drinks. Learn how to make your own here in this article!

In Thai restaurants in Thailand, when you order a pandan juice drink , it’s typically made from fresh pandan leaves rather than a commercially available syrup. This is largely due to the cultural preference for fresh, natural ingredients in traditional Thai cuisine and the widespread availability of pandan leaves across the country. However, the exact preparation can vary depending on the restaurant’s scale, location, and target audience.

Fresh Leaves vs. Commercial Syrup

• Fresh Pandan Leaves: Most authentic or local Thai restaurants, especially smaller establishments or those emphasizing traditional flavors, prepare pandan juice on-site using fresh leaves. The process involves blending or boiling the leaves with water to extract their natural flavor and vibrant green color, then mixing the juice with a simple syrup (sugar and water, often pandan-infused) and serving it over ice. This method preserves the subtle, sweet, and grassy aroma of pandan—described as a mix of vanilla, almond, and floral notes—that’s hard to replicate with processed alternatives. Fresh leaves are readily available year-round at markets like Or Tor Kor or Klongtoey in Bangkok, making this a practical choice.
• Commercial Syrup: Larger, urban, or tourist-oriented restaurants might occasionally use a pre-made pandan syrup or extract for convenience, consistency, and speed, especially if they’re serving a high volume of customers or lack the resources to process fresh leaves daily. These syrups are less common in traditional settings but can be found in modern cafes, chains, or places catering to international tastes where efficiency trumps authenticity. The flavor from commercial products tends to be more uniform and sweeter, sometimes with a slightly artificial edge, lacking the nuanced freshness of the real thing.

Ingredients

60 grams pandan leaf, cut into small segments

1/2 cup water

Method

Blitz pandan leave segments and water in a high-power blender until broken down. Strain the pulp in a cloth or paper filter to obtain a clear, green liquid. Add sugar as desired and consume fresh.

Given pandan’s ubiquity in Thailand—often growing wild or cultivated easily—it’s standard for home chefs and restaurants to use fresh or frozenleaves for nam bai toey. While commercial pandan extracts or syrups exist (often for baking or export), they’re not the default in restaurant drinks. The labor-intensive fresh method aligns with Thai culinary pride, especially for a simple, refreshing beverage served to welcome guests or cool off in the heat.

Health Benefits of Pandan Leaf Juice

Pandan leaves offer a wide range of health benefits due to their rich composition of vitamins, antioxidants, and bioactive compounds. Some of the key benefits include anti-inflammatory properties due to the alkaloids and flavonoids contained in Pandan Leaf, which also act as antioxidants. Some studies suggest that Pandan Leaf also helps with blood sugar control and improves digestion. As in many herbal drinks, the contained secondary plant metabolites (phytochemicals) can have many beneficial effects on your health – another reason to try this delicious natural treat!

Commercially Available Products

If a you would rather opt for a pre-made option, it’s unlikely to find a widely recognized branded pandan juice syrup specifically made for drinks. Instead, you might use:

• Pandan Extract: Concentrated liquid extracts, like those from brands such as Bionutricia (Malaysia) or generic Thai bakery suppliers, are available in Asian markets. These are typically designed for desserts (e.g., cakes, jellies) but could be diluted with water and sugar for drinks. They’re sold in small bottles (e.g., 60g) and use encapsulation technology to preserve flavor, though some people note a floral but sometimes bitter aftertaste compared to fresh juice.
• Pandan Syrup: A few artisanal or specialty brands, like FreshDrinkUS or Simply Suwanee’s homemade recipe adapted commercially, offer pandan-infused simple syrups. These are more common online or in export markets (e.g., Amazon) than in Thai restaurants locally. They’re made by simmering pandan juice with sugar.
• Generic Flavoring: Some low-end spots might use artificial pandan flavoring (e.g., from Thai brands like Chaokoh or unbranded mixes), though this is rare for drinks and more typical in processed desserts or beverages abroad.

In Thailand, no specific commercial pandan syrup stands out as the go-to for restaurant drinks—unlike, say, Torani syrups in Western cafes. Go for the fresh option, you’ll be amazed how easy it is!