Thai cuisine is a mixture of sour, sweet, salty, bitter and spicy flavors all on one plate. It combines both Western and Eastern influences. Because of the many Buddhists living in Thailand, Thai food consisted mainly of vegetables, but now some dishes do have fish and meat in them.
Thai food was usually stewed, baked or grilled, but with many Chinese people immigrating to Thailand, stir-frying was introduced and this is now the main cooking method.
You may think that Thai food is spicy and it can be, but it is not as spicy as it once was. Thai cooks use fewer spices and replaced it by herbs such as lemongrass and galangal. Thai food is made for sharing. Usually, lots of dishes are put on the table and are eaten with white fluffy rice.
Traditionally Thai people ate with their right hand, but now they use a fork and spoon. Chopsticks are rarely used.
Traditional Pad Thai
Pad Thai is one of the most popular dishes in Thailand. It is made with noodles, eggs, and chicken or shrimp, but you can substitute the chicken for other meats, tofu or Quorn pieces.
Thai cuisine is packed full of delicious spices and herbs. The most notable influence from the West must be the introduction of the chili pepper from the Americas. Chili pepper and rice are now two of the most important ingredients in Thai cuisine.
Thai cuisine is more accurately described as five regional cuisines of Thailand:
Bangkok: cuisine of Bangkok have Teochew and Portuguese influences.
Central Thai: cuisine of the flat and wet central rice-growing plains. Rice and coconut milk are major ingredients used in Central Thai cuisine.
Isan: cuisine of the arider Khorat Plateau. The best-known ingredient is Pla ra (fermented fish).
Northern Thai: cuisine of the cooler valleys and forested mountains. This cuisine shares a lot of ingredients with Isan.
Southern Thai: cuisine of the Kra Isthmus which is bordered on two sides by tropical seas. Some food base on Hainanese and Cantonese influence.