Thai Cuisine is known for its balance of five fundamental flavors in each dish or the overall meal - hot (spicy), sour, sweet, salty and bitter. Although popularly considered as a single cuisine, Thai food is really better described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central and Southern. Southern curries, for example, tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice.


Instead of a single main course with side dishes found in Western cuisine, a Thai full meal typically consists of either a single dish or rice with many complementary dishes served concurrently.
Rice is a staple component of Thai cuisine, as it is of most Asian cuisines. The highly prized, sweet-smelling jasmine rice is indigenous to Thailand. Steamed rice is accompanied by highly aromatic curries, stir-fries and other dishes, incorporating sometimes large quantities of chillies, lime juice and lemon grass. Curries, stir-fries and others may be poured onto the rice creating a single dish called khao rad gang, a popular meal when time is limited. Sticky rice substitutes ordinary rice in rural Northern and Northeastern cuisine. Noodles are popular as well but usually come as a single dish, like the stir-fried Pad Thai or noodle soups.

Thai food is generally eaten with a fork and a spoon. Chopsticks are used rarely, primarily for the consumption of noodle soups. The fork, held in the left hand, is used to shovel food into the spoon. However, it is common practice for Thais and hill tribe peoples in the North and Northeast to eat sticky rice with their right hands by making it into balls that are dipped into side dishes and eaten. Thai-Muslims also frequently eat meals with only their right hands.



Many Thai dishes are familiar in the west. In many dishes below, different kinds of meat can be chosen as the ingredient, such as beef, chicken, pork, or seafood.


Pad Thai - rice noodles pan fried with fish sauce, sugar, lime juice or tamarind pulp, chopped peanuts and egg combined with chicken, seafood, and tofu.

Rad nah - wide rice noodles in gravy, with beef, pork, chicken, shrimp, or seafood. (Originally from China)

Pad see ew - noodles stir-fried with soysauce and pork or chicken.

Pad kee mao - noodles stir-fried with Thai basil

Tom yam - hot & sour soup with meat. With shrimp it is called Tom yam goong or Tom yam kung, with seafood (typically shrimp, squid, fish) Tom yam talae, with chicken Tom yam gai.

Tom kha gai - hot sweet soup with chicken and coconut milk.

Satay - grilled meat, usually pork or chicken, served with peanut sauce (actually of Indonesian origin, but now a popular street food in Thailand).

Red curry (Gaeng Phet = 'hot curry') - made with copious amounts of dried red chillies

Green curry (Gaeng khiew-waan) - sweet green curry, made with fresh green chillies and flavoured with Thai basil, and chicken or fish meatballs.
Massaman curry - an Indian style curry, usually made by Thai-Muslims, containing roasted dried spices, such as coriander seed, that are rarely found in other Thai curries.

Pad prik - usually beef stir fried with chili, called Neua pad prik

Pad kaphrao - beef, pork or chicken
stir fried with Thai Holy basil.

Pad pak ruam (vegetable delight)- stir fried combination of vegetables depending on availability and preference.

Panang - dry curry with beef), chicken, or pork. It includes some roasted dried spices similar to Massamun curry.

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