Gastronomy in Thailand

The techniques involved in Thai cooking consist of easy methods and results to great taste. The tremendous menus in the local restaurants attested to this. The five flavors in all Thai dishes are sweet, sour, salt, spicy and bitter. The traditional Thai cooking is rich in flavours that originated from various cultures. Different foods such as omelette, fish cooked with spices, steamed rice, spaghetti, meats (pork, chicken, beef) combined with several vegetables, take its origin from Chinese cuisine.

Like in most Asian countries, rice is the basic component of every Thai cuisine. A full Thai meal generally makes up of either a single dish or rice khao together with complimentarry dishes such as curries, stir-frys, etc. Noodles, popularly known as kwaytiow, are also a favorite dish among the Thai such as the Pad Thai (stir-fried) and noodle soups. Every region in Thailand has its own version of an exceptional Thai dish called nam prik (chili sauce or paste). Popular Thai breakfast dishes inlcude the Jok (rice porridge) and Khao Tom (rice soup with pork). Other favorite Thai dishes are the Khao Pad (fried rice usually mixed with beef, shrimp, pork or chicken); Pad kee mao (stir-fried noodles with Thai basil); Rad na (rice noodles with gravy); Gai pad grapao (pounded chicken mixed with garlic and chilies); and Pad see ew (stir-fried noodles with thick soy sauce or fish sauce).

Spoon and fork are commonly used in Thailand. Chopsticks are seldom used, mostly for eating noodles. Though in some regions, specifically in the North and Northeast it is still a general practice to consume sticky rice using the right hand and making it into balls and dipping it in side dishes.