Thai cuisine is the food of Thailand.
Thai dishes can be roughly categorized into central Thai food (around Bangkok, with strong Chinese influences), northern Thai food (from the northern region around Chiang Mai, with Burmese and Chinese influence), northeastern Thai food (from the Isaan region bordering with Laos) and southern Thai food (with heavy influences from Malaysia). The following list covers some better-known dishes. See Isaan for Isaan food, which is widely available throughout the country.
The Thai staple food is rice (ข้าว khao), so much so that in Thai eating a meal, gin khao, literally means “eat rice”.
- Khao suai (ข้าวสวย) or “beautiful rice” is the plain white steamed rice that serves as the base of almost every meal.
- Khao pat (ข้าวผัด) is simple fried rice, usually with some crab (pu), pork (muu) or chicken (kai) mixed in, and flavoured with fish sauce.
- Khao tom (ข้าวต้ม) is a salty and watery rice porridge served with condiments, quite popular at breakfast.
- Khao niao (ข้าวเหนียว) or “sticky rice” is glutinous rice – usually eaten dry, traditionally by hand, with grilled/fried pork or chicken or beef. It is especially popular (more than plain rice) in northeastern (Isaan) and northern provinces, but is widely available throughout the country, especially in places specializing on Isaan or Lao cuisine.
Thais are great noodle eaters. The most common kind is rice noodles, served angel-hair (เส้นหมี่ sen mii), small (เส้นเล็ก sen lek), large (เส้นใหญ่ sen yai) and giant (ก๋วยเตี๋ยว kuay tiao), but egg noodles (บะหมี่ ba mii), Chinese-style stuffed wonton ravioli (เกี๊ยว kio) and glass noodles made from mung beans (วุ้นเส้น wun sen) are also popular.
Unlike other Thai foods, noodles are usually eaten with chopsticks. They are also usually served with a rack of four condiments, namely dried red chillies, fish sauce, vinegar, and sugar which diners can add to their own taste.
- Pad Thai (ผัดไทย), literally “fried Thai”, means thin rice noodles fried in a tamarind-based sauce. Ubiquitous, cheap and often excellent. As an added bonus, it’s usually chili-free (you can add yourself, however, or ask to do so if buying of the street, but be warned, it is often really hot).
- Ba mii muu daeng (บะหมี่หมูเเดง) is egg noodles with slices of Chinese-style barbecued pork.
- Kuai tiao ruea (ก๋วยเตี๋ยวเรือ) is a rice noodle soup with a fiery pork blood stock and an assortment of offal. An acquired taste, but an addictive one.