Thai Food
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Thai cuisine (, , ) is the national
cuisine A cuisine is a style of cooking characterized by distinctive ingredients, List of cooking techniques, techniques and Dish (food), dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, ...
of
Thailand Thailand, officially the Kingdom of Thailand and historically known as Siam (the official name until 1939), is a country in Southeast Asia on the Mainland Southeast Asia, Indochinese Peninsula. With a population of almost 66 million, it spa ...
. Thai cooking places emphasis on lightly prepared dishes with aromatics and spicy heat. The Australian chef David Thompson, an expert on Thai food, observes that unlike many other cuisines, Thai cooking is "about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all." Traditional Thai cuisine loosely falls into four categories: ''tom'' (boiled dishes), ''yam'' (spicy salads), ''tam'' (pounded foods), and ''kaeng'' (curries). Deep-frying, stir-frying and steaming are methods introduced from
Chinese cuisine Chinese cuisine comprises cuisines originating from Greater China, China, as well as from Overseas Chinese, Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine ...
. In 2011, seven Thai dishes appeared on a list of the "World's 50 Best Foods", an online poll of 35,000 people worldwide by ''
CNN Travel Cable News Network (CNN) is a multinational news organization operating, most notably, a website and a TV channel headquartered in Atlanta. Founded in 1980 by American media proprietor Ted Turner and Reese Schonfeld as a 24-hour United Stat ...
''. Thailand had more dishes on the list than any other country: tom yum kung (4th), pad thai (5th), som tam (6th),
massaman curry Massaman curry (, , ) is a rich, flavourful, and mildly spicy Thai curry. It is a Fusion cuisine, fusion dish, combining ingredients from three sources: Persia, the Indian Subcontinent, and the Malay Archipelago (e.g., cardamom, cinnamon, cloves, ...
(10th), green curry (19th),
Thai fried rice Thai fried rice (, , ) is a variety of fried rice typical of central Thai cuisine. In Thai language, Thai, ''khao'' means "rice" and ''phat'' means "of or relating to being stir frying, stir-fried." This dish differs from Chinese fried rice in ...
(24th) and nam tok mu (36th).


History


Historical influences

Thai cuisine and the culinary traditions and cuisines of Thailand's neighbors, especially Cambodia, Laos, Myanmar, India, Malaysia and Indonesia, have influenced one another over the course of many centuries. According to the Thai monk Venerable Buddhadasa Bhikku's writing, ‘India's Benevolence to Thailand’, Thai cuisine was influenced by
Indian cuisine Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally av ...
. He wrote that Thai people learned how to use
spices In the culinary arts, a spice is any seed, fruit, root, Bark (botany), bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of pl ...
in their food in various ways from Indians. Thais also obtained the methods of making herbal medicines from the Indians. Some plants like sarabhi of the family Guttiferae, panika or harsinghar, phikun or '' Mimusops elengi'' and bunnak or the rose chestnut etc. were brought from India. According to the book '' Mae Khrua Hua Pa'' (first published in 1908) by Lady Plian Bhaskarawongse, she found that Thai cuisine had a strong gastronomical cultural line from Sukhothai (1238–1448) through Ayuttthaya (1351–1767) and Thonburi period (1767–1782) vis-à-vis Siamese governmental officers' daily routines (such as royal cooking) and their related cousins. Thai food during the Thonburi period tended to be more similar to that from the Ayutthaya period, except the addition of Chinese food resulted from her prosperous international trade. Western influences, starting in 1511 when the first diplomatic mission from the Portuguese arrived at the court of Ayutthaya, have created dishes such as ''foi thong'', the Thai adaptation of the Portuguese
fios de ovos ''Fios de ovos'' () is a traditional Portuguese sweet food made out of egg yolks, drawn into thin strands and boiled in sugar syrup. It is used as a garnish on cakes and puddings, as a filling for cakes, or eaten on its own. Through Portugue ...
, and '' sangkhaya'', where coconut milk replaces cow's milk in making a custard. These dishes were said to have been brought to Thailand in the 17th century by Maria Guyomar de Pinha, a woman of mixed Japanese- Portuguese- Bengali ancestry who was born in Ayutthaya, and became the wife of Constantine Phaulkon, a Greek adviser to King Narai. The most notable influence from the West must be the introduction of the
chili pepper Chili peppers, also spelled chile or chilli ( ), are varieties of fruit#Berries, berry-fruit plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. They are used as a spice to ...
from the
Americas The Americas, sometimes collectively called America, are a landmass comprising the totality of North America and South America.''Webster's New World College Dictionary'', 2010 by Wiley Publishing, Inc., Cleveland, Ohio. When viewed as a sing ...
in the 16th or 17th century. It, and rice, are now two of the most important ingredients in Thai cuisine. During the
Columbian Exchange The Columbian exchange, also known as the Columbian interchange, was the widespread transfer of plants, animals, and diseases between the New World (the Americas) in the Western Hemisphere, and the Old World (Afro-Eurasia) in the Eastern Hemis ...
, Portuguese and Spanish ships brought new foodstuffs from the Americas including
tomato The tomato (, ), ''Solanum lycopersicum'', is a plant whose fruit is an edible Berry (botany), berry that is eaten as a vegetable. The tomato is a member of the nightshade family that includes tobacco, potato, and chili peppers. It originate ...
es,
corn Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout Poaceae, grass that produces cereal grain. It was domesticated by indigenous peoples of Mexico, indigenous peoples in southern Mexico about 9,000 years ago ...
,
papaya The papaya (, ), papaw, () or pawpaw () is the plant species ''Carica papaya'', one of the 21 accepted species in the genus '' Carica'' of the family Caricaceae, and also the name of its fruit. It was first domesticated in Mesoamerica, within ...
, pea eggplants,
pineapple The pineapple (''Ananas comosus'') is a Tropical vegetation, tropical plant with an edible fruit; it is the most economically significant plant in the family Bromeliaceae. The pineapple is indigenous to South America, where it has been culti ...
,
pumpkin A pumpkin is a cultivar, cultivated winter squash in the genus ''Cucurbita''. The term is most commonly applied to round, orange-colored squash varieties, but does not possess a scientific definition. It may be used in reference to many dif ...
s, culantro, cashews, and peanuts.


Regional variations

Regional variations tend to correlate to neighboring states (often sharing the same cultural background and
ethnicity An ethnicity or ethnic group is a group of people with shared attributes, which they Collective consciousness, collectively believe to have, and long-term endogamy. Ethnicities share attributes like language, culture, common sets of ancestry, ...
on both sides of the border) as well as climate and geography. Northern Thai cuisine shares dishes with
Shan State Shan State (, ; , ) is a administrative divisions of Myanmar, state of Myanmar. Shan State borders China (Yunnan) to the north, Laos (Louang Namtha Province, Louang Namtha and Bokeo Provinces) to the east, and Thailand (Chiang Rai Province, Chia ...
in Burma, northern
Laos Laos, officially the Lao People's Democratic Republic (LPDR), is the only landlocked country in Southeast Asia. It is bordered by Myanmar and China to the northwest, Vietnam to the east, Cambodia to the southeast, and Thailand to the west and ...
, and also with Yunnan Province in China, whereas the cuisine of
Isan Northeast Thailand or Isan (Isan language, Isan/, ; ; also written as Isaan, Isarn, Issarn, Issan, Esan, or Esarn; from Pāli ''isāna'' or Sanskrit ईशान्य ''īśānya'' "northeast") consists of 20 provinces in northeastern Thai ...
(northeastern Thailand) is similar to that of Southern Laos, and by
Vietnamese cuisine Vietnamese cuisine encompasses the foods and beverages originated from Vietnam. Meals feature a combination of five fundamental tastes (): sweet, salty, bitter, sour, and Piquant, spicy. The distinctive nature of each dish reflects one or more ...
to its east. Southern Thailand, with many dishes that contain liberal amounts of
coconut milk Coconut milk is a plant milk extracted from the grated pulp of mature coconuts. The opacity and rich taste of the milky-white liquid are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingred ...
and fresh
turmeric Turmeric (), or ''Curcuma longa'' (), is a flowering plant in the ginger family Zingiberaceae. It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between and high ...
, has that in common with Indian, Malaysian, and
Indonesian cuisine Indonesian cuisine is a collection of various regional culinary traditions by various ethnic groups that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed ...
. Thai cuisine is more accurately described as five regional cuisines, corresponding to the five main
regions of Thailand Thailand is variably divided into different sets of regions, the most notable of which are the six-region grouping used in geographic studies, and the four-region grouping consistent with the Monthon administrative regional grouping system form ...
: *
Bangkok Bangkok, officially known in Thai language, Thai as Krung Thep Maha Nakhon and colloquially as Krung Thep, is the capital and most populous city of Thailand. The city occupies in the Chao Phraya River delta in central Thailand and has an estim ...
: cuisine of the Bangkok metropolitan area, with Teochew and Portuguese influences. In addition, as a capital city, Bangkok cuisine is sometimes influenced by more dedicated royal cuisine. Tastes and looks of food in Bangkok have changed somewhat over time as they have been influenced by other cuisines such as Asian, European or Western countries. * Central Thai: cuisine of the flat and wet central rice-growing plains, site of the former Thai kingdoms of Sukhothai and
Ayutthaya Ayutthaya, Ayudhya, or Ayuthia may refer to: * Ayutthaya Kingdom, a Thai kingdom that existed from 1350 to 1767 ** Ayutthaya Historical Park, the ruins of the old capital city of the Ayutthaya Kingdom * Phra Nakhon Si Ayutthaya province (locall ...
, and the Dvaravati culture of the
Mon people The Mon (; Thai Mon: ဂကူမည်; , ; , ) are an ethnic group who inhabit Lower Myanmar's Mon State, Kayin State, Kayah State, Tanintharyi Region, Bago Region, the Irrawaddy Delta, and several areas in Thailand (mostly in Pathum Than ...
from before the arrival of Siamese in the area.
Coconut milk Coconut milk is a plant milk extracted from the grated pulp of mature coconuts. The opacity and rich taste of the milky-white liquid are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingred ...
is one of major ingredients used in Central Thai cuisine. *
Isan Northeast Thailand or Isan (Isan language, Isan/, ; ; also written as Isaan, Isarn, Issarn, Issan, Esan, or Esarn; from Pāli ''isāna'' or Sanskrit ईशान्य ''īśānya'' "northeast") consists of 20 provinces in northeastern Thai ...
or Northeastern Thai: cuisine of the more arid
Khorat Plateau The Khorat Plateau (; ) is a plateau in the northeastern Thai region of Isan. The plateau forms a natural region, named after the short form of Nakhon Ratchasima, a historical barrier controlling access to and from the area. Geography The avera ...
, influenced by the culture of Laos and also by Khmer cuisine. * Northern Thai: cuisine of the cooler valleys and forested mountains of the Thai highlands, once ruled by the former Lanna Kingdom and home of Lannaese, the majority of
northern Thailand Northern Thailand, or more specifically Lanna, is a region of Thailand. It is geographically characterized by several mountain ranges, which continue from the Shan Hills in bordering Myanmar to Laos, and the river valleys that cut through them. ...
. This cuisine shares many ingredients with Isan. * Southern Thai: cuisine of the
Kra Isthmus The Kra Isthmus (, ; ), also called the Isthmus of Kra in Thailand, is the narrowest part of the Malay Peninsula. The western part of the isthmus belongs to Ranong Province and the eastern part to Chumphon Province, both in Southern Thailan ...
which is bordered on two sides by tropical seas, with its many islands and including the ethnic Malay, former Sultanate of Pattani in the deep south. The complex curries, food preparation techniques and usage of chillies and spices in Southern Thai cuisine form a great influence on the whole cuisine in general.


Royal cuisine

In addition to these regional cuisines, there is also Thai royal cuisine which can trace its history back to the
cosmopolitan Cosmopolitan may refer to: Internationalism * World citizen, one who eschews traditional geopolitical divisions derived from national citizenship * Cosmopolitanism, the idea that all of humanity belongs to a single moral community * Cosmopolitan ...
palace cuisine of the
Ayutthaya kingdom The Ayutthaya Kingdom or the Empire of Ayutthaya was a Thai people, Thai kingdom that existed in Southeast Asia from 1351 to 1767, centered around the city of Phra Nakhon Si Ayutthaya (city), Ayutthaya, in Siam, or present-day Thailand. Europe ...
(1351–1767 CE). Its refinement, cooking techniques, presentation, and use of ingredients were of great influence to the cuisine of the central Thai plains. Thai royal cuisine has been influenced by the Khmer royal cuisine through the Khmer palace cooks brought to the Ayutthaya Kingdom during its conquests of the
Khmer Empire The Khmer Empire was an empire in Southeast Asia, centered on Hydraulic empire, hydraulic cities in what is now northern Cambodia. Known as Kambuja (; ) by its inhabitants, it grew out of the former civilization of Chenla and lasted from 802 t ...
. Thai royal cuisine has become very well known from the Rattanakosin Era onwards. Typically, Thai royal cuisine has basic characteristics that are close to the basic food prepared by general people. However, Thai royal cuisine focuses on the freshness of seasonal products. Other than that, it is crucial that the way in which Thai royal food is cooked should be complex and delicate. La Loubère, an envoy from France during the reign of King Narai, recorded that the food at the court was generally similar to villager food. What makes Thai royal cuisine different food is its beautiful presentation. For example, they served fish and chicken with the bones removed, and the vegetables were served in bite-sized portions. In addition, if beef is used, it should be tenderloin only. There are many types of Thai royal cuisine such as ''ranchuan'' curry, ''nam phrik long ruea'', ''matsaman'' curry, rice in jasmine-flavored iced water or '' khao chae'', spicy salad, fruit, and carved vegetable. Thai chef McDang, himself descended from the royal family, asserts that the difference between royal Thai cuisine and regular Thai cuisine is fiction. He maintains that the only difference between the food of the palace and that of the common people is the former's elaborate presentation and better ingredients.


Serving

Thai food was traditionally eaten with the hand while seated on mats or carpets on the floor or coffee table in upper middle class families, customs still found in more traditional households. Today, however, most Thais eat with a fork and spoon. Tables and chairs were introduced as part of a broader
Westernization Westernization (or Westernisation, see spelling differences), also Europeanisation or occidentalization (from the ''Occident''), is a process whereby societies come under or adopt what is considered to be Western culture, in areas such as industr ...
drive during the reign of King Mongkut, Rama IV. The fork and spoon were introduced by King Chulalongkorn after his return from a tour of Europe in 1897 CE. Important to Thai dining is the practice of ''khluk'', mixing the flavors and textures of different dishes with the rice from one's plate. The food is pushed by the fork, held in the left hand, into the spoon held in the right hand, which is then brought to the mouth. A traditional ceramic spoon is sometimes used for soup, and knives are not generally used at the table. It is common practice for both the Thais and the hill tribe peoples who live in
Lanna The Lan Na kingdom or the Kingdom of Lanna (, , "Kingdom of a Million Rice Fields"; , , ), also known as Lannathai, was an Indianized state centered in present-day Northern Thailand from the 13th to the 18th centuries. The cultural developme ...
and
Isan Northeast Thailand or Isan (Isan language, Isan/, ; ; also written as Isaan, Isarn, Issarn, Issan, Esan, or Esarn; from Pāli ''isāna'' or Sanskrit ईशान्य ''īśānya'' "northeast") consists of 20 provinces in northeastern Thai ...
to use sticky rice as an edible implement by shaping it into small, and sometimes flattened, balls by hand (and only the right hand by custom) which are then dipped into side dishes and eaten. Chopsticks were foreign utensils to most ethnic groups in Thailand with the exception of the
Thai Chinese Thai Chinese (also known as Chinese Thais, Sino-Thais) are persons of Chinese people, Chinese descent in Thailand. Thai Chinese are the largest mixed group in the country and the largest overseas Chinese community in the world with a popul ...
, and a few other cultures such as the
Akha people The Akha are an ethnic group who live in small villages at higher elevations in the mountains of Thailand, Myanmar, Laos and Yunnan Province in China. They made their way from China into Southeast Asia during the early 20th century. Civil war in ...
, who are recent arrivals from
Yunnan Yunnan; is an inland Provinces of China, province in Southwestern China. The province spans approximately and has a population of 47.2 million (as of 2020). The capital of the province is Kunming. The province borders the Chinese provinces ...
Province,
China China, officially the People's Republic of China (PRC), is a country in East Asia. With population of China, a population exceeding 1.4 billion, it is the list of countries by population (United Nations), second-most populous country after ...
. Traditionally, the majority of ethnic
Thai people Thai people, historically known as Siamese people, are an ethnic group native to Thailand. In a narrower and ethnic sense, the Thais are also a Tai peoples, Tai ethnic group dominant in Central Thailand, Central and Southern Thailand (Siam prope ...
ate with their hands like the people of India. Chopsticks are mainly used in Thailand for eating Chinese-style noodle soups, or at Chinese, Japanese, or Korean restaurants. Stir-fried noodle dishes such as drunken noodles, '' pad see ew'', and pad thai, and curry-noodle dishes such as ''khanom chin nam ngiao'', are also eaten with a fork and spoon in the Thai fashion. Thai meals typically consist of rice (''khao'' in Thai) with many complementary dishes shared by all. The dishes are all served at the same time, including the soups, and it is also customary to provide more dishes than there are guests at a table. A Thai family meal would normally consist of rice with several dishes which should form a harmonious contrast of flavors and textures as well as preparation methods. Traditionally, a meal would have at least five elements: a dip or relish for raw or cooked vegetables (''khrueang chim'') is the most crucial component of any Thai meal. ''Khrueang chim'', considered a building block of Thai food by Chef McDang, may come in the form of a spicy chili sauce or relish called ''
nam phrik ''Nam phrik'' (, ) is a type of Thailand, Thai Spice, spicy chili sauce typical of Thai cuisine. Usual ingredients for ''nam phrik'' type sauces are fresh or dry chilies, garlic, shallots, Lime (fruit), lime juice and often some kind of Fish past ...
'' (made of raw or cooked chilies and other ingredients, which are then mashed together), or a type of dip enriched with coconut milk called ''lon''. The other elements would include a clear soup (perhaps a spicy ''tom yam'' or a mellow ''tom chuet''), a curry or stew (essentially any dish identified with the ''kaeng'' prefix), a deep-fried dish, and a stir-fried dish of meat, fish, seafood, or vegetables. In most Thai restaurants, diners will have access to a selection of Thai sauces (''
nam chim ''Nam chim'' or ''nam jim'' (, ) is Thai for " dipping sauce". It can refer to a wide variety of dipping sauces in Thai cuisine, with many of them a combination of salty, sweet, spicy and sour. ''Nam chim'' tend to be more watery in consistency ...
'') and condiments, either brought to the table by wait staff or present at the table in small containers. These may include ''phrik nam pla/nam pla phrik'' (fish sauce, lime juice, chopped chilies and garlic), dried chili flakes, sweet chili sauce, sliced chili peppers in rice vinegar, Sriracha sauce, and even sugar. With certain dishes, such as ''khao kha mu'' (pork trotter stewed in soy sauce and served with rice), whole Thai peppers and raw
garlic Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, str ...
are served in addition to the sour chili sauce. Cucumber is sometimes eaten to cool the mouth with particularly spicy dishes. They often feature as a garnish, especially with one-dish meals. The plain rice, sticky rice or the ''khanom chin'' (Thai rice noodles) served alongside a spicy Thai curry or stir-fry, tends to counteract the spiciness. When time is limited or when eating alone, single dishes, such as fried rice or noodle soups, are quick and filling. An alternative is to have one or more smaller helpings of curry, stir fries and other dishes served together on one plate with a portion of rice. This style of serving food is called ''khao rat kaeng'' (), or for short ''khao kaeng'' (). Eateries and shops that specialize in pre-made food are the usual place to go to for having a meal this way. These venues have a large display showing the different dishes one can choose. When placing an order at these places, Thais will state if they want the food served as separate dishes or together on one plate with rice (''rat khao''). Very often, regular restaurants will also feature a selection of freshly made "rice curry" dishes on their menu for single customers.


Ingredients

Thai cuisine, as a whole, features many different ingredients (''suan phasom''; ), and ways of preparing food. Thai chef McDang characterises Thai food as having "intricacy, attention to detail, texture, color, and taste. Thai food is known for its enthusiastic use of fresh (rather than dried)
herb Herbs are a widely distributed and widespread group of plants, excluding vegetables, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal purposes, or for fragrances. Culinary use typically distingu ...
s and
spice In the culinary arts, a spice is any seed, fruit, root, Bark (botany), bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of pl ...
s. Common flavors in Thai food come from garlic,
galangal Galangal () is a rhizome of plants in the ginger family Zingiberaceae, with culinary and medicinal uses originating in Indonesia. It is one of four species in the genus ''Alpinia'', and is known for its pungent, aromatic flavor. Greater gal ...
,
coriander Coriander (), whose leaves are known as cilantro () in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an annual plant, annual herb (''Coriandrum sativum'') in the family Apiaceae. Most people perceive the ...
/cilantro,
lemongrass ''Cymbopogon'', also known as lemongrass, barbed wire grass, silky heads, oily heads, Cochin grass, Malabar grass, citronella grass or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family. Some ...
,
shallot The shallot is a cultivar group of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with '' Allium cepa'' (the common onion) in 2010, as the difference was t ...
s, pepper,
kaffir lime ''Citrus hystrix'', called the kaffir lime, Thai lime or makrut lime, (, ) is a citrus fruit native to tropical Southeast Asia. Its fruit and leaves are used in Southeast Asian cuisine, and its essential oil is used in perfumery. Its rind and cr ...
leaves,
shrimp paste Shrimp paste or prawn sauce is a Fermentation, fermented condiment commonly used in Southeast Asian cuisine, Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed Shrimp and prawn as food, shrimp or krill mixed ...
,
fish sauce Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, L ...
, and chilies.
Palm sugar Palm sugar is a sweetener derived from any variety of palm tree. Palm sugar may be qualified by the type of palm, as in coconut palm sugar. While sugars from different palms may have slightly different compositions, all are processed simila ...
, made from the sap of certain '' Borassus'' palms, is used to sweeten dishes while lime and
tamarind Tamarind (''Tamarindus indica'') is a Legume, leguminous tree bearing edible fruit that is indigenous to tropical Africa and naturalized in Asia. The genus ''Tamarindus'' is monotypic taxon, monotypic, meaning that it contains only this spe ...
contribute sour notes. Meats used in Thai cuisine are usually pork and chicken, and also duck,
beef Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, grou ...
, and
water buffalo The water buffalo (''Bubalus bubalis''), also called domestic water buffalo, Asian water buffalo and Asiatic water buffalo, is a large bovid originating in the Indian subcontinent and Southeast Asia. Today, it is also kept in Italy, the Balkans ...
. Goat, lamb, and mutton are rarely eaten except by Muslim Thais in
Southern Thailand Southern Thailand (formerly Southern Siam and Tambralinga) is the southernmost cultural region of Thailand, separated from Central Thailand by the Kra Isthmus. Geography Southern Thailand is on the Malay Peninsula, with an area of around , bo ...
.
Game A game is a structured type of play usually undertaken for entertainment or fun, and sometimes used as an educational tool. Many games are also considered to be work (such as professional players of spectator sports or video games) or art ...
, such as
wild boar The wild boar (''Sus scrofa''), also known as the wild swine, common wild pig, Eurasian wild pig, or simply wild pig, is a Suidae, suid native to much of Eurasia and North Africa, and has been introduced to the Americas and Oceania. The speci ...
,
deer A deer (: deer) or true deer is a hoofed ruminant ungulate of the family Cervidae (informally the deer family). Cervidae is divided into subfamilies Cervinae (which includes, among others, muntjac, elk (wapiti), red deer, and fallow deer) ...
and wild birds, are now less common due to
loss of habitat Habitat destruction (also termed habitat loss or habitat reduction) occurs when a natural habitat is no longer able to support its native species. The organisms once living there have either moved elsewhere, or are dead, leading to a decrease ...
, the introduction of modern methods of
intensive animal farming Intensive animal farming, industrial livestock production, and macro-farms, also known as factory farming, is a type of intensive agriculture, specifically an approach to mass animal husbandry designed to maximize production while minimizing cos ...
in the 1960s, and the rise of
agribusiness Agribusiness is the industry, enterprises, and the field of study of value chains in agriculture and in the bio-economy, in which case it is also called bio-business or bio-enterprise. The primary goal of agribusiness is to maximize profit ...
es, such as Thai Charoen Pokphand Foods, in the 1980s. Traditionally, fish, crustaceans, and shellfish play an important role in the diet of Thai people. In 2006 the per capita consumption of fish was 33.6 kg. Anna Leonowens (of ''
The King and I ''The King and I'' is the fifth musical by the team of Rodgers and Hammerstein. It is based on Margaret Landon's novel '' Anna and the King of Siam'' (1944), which is in turn derived from the memoirs of Anna Leonowens, governess to the childr ...
'' fame) observed in her book ''The English Governess at the Siamese Court'' (1870):
"The stream is rich in fish of excellent quality and flavour, such as is found in most of the great rivers of Asia; and is especially noted for its '' platoo'', a kind of sardine, so abundant and cheap that it forms a common seasoning to the labourer's bowl of rice."
Freshwater varieties come from the many rivers, lakes, ponds, and paddy fields inland, and seafood from the tropical seas of the southern half of the country. Some species, such as the giant river prawn, need brackish water as juveniles but live out their lives in freshwater once mature.
Aquaculture Aquaculture (less commonly spelled aquiculture), also known as aquafarming, is the controlled cultivation ("farming") of aquatic organisms such as fish, crustaceans, mollusks, algae and other organisms of value such as aquatic plants (e.g. Nelu ...
of species such as
Nile tilapia The Nile tilapia (''Oreochromis niloticus'') is a species of tilapia, a cichlid occurring naturally in parts of Africa (such as its namesake Nile River) and the Levant, though numerous introduced populations exist outside its natural range. T ...
,
catfish Catfish (or catfishes; order (biology), order Siluriformes or Nematognathi) are a diverse group of ray-finned fish. Catfish are common name, named for their prominent barbel (anatomy), barbels, which resemble a cat's whiskers, though not ...
, tiger prawns, and blood cockles, now generates a large portion of the seafood sold in, and exported from Thailand.


Rice, noodles and starches

Like most other Asian cuisines, rice is the staple grain of Thai cuisine. According to Thai food expert McDang, rice is the first and most important part of any meal, and the words for rice and food are the same: ''khao''. As in many other rice eating cultures, to say "eat rice" (in Thai ''"kin khao"'', ) means to eat food. Rice is such an integral part of the diet that a common Thai greeting is ''"kin khao rue yang?"'' (). Thai farmers historically have cultivated tens of thousands of rice varieties. The traditional recipe for a rice dish could include as many as 30 varieties of rice. That number has been drastically reduced due to genetic modifications. Non-glutinous rice (''
Oryza sativa ''Oryza sativa'', having the common name Asian cultivated rice, is the much more common of the two rice species cultivated as a cereal, the other species being ''Oryza glaberrima, O. glaberrima'', African rice. It was History of rice cultivation ...
'') is called ''khao chao'' (). One type, which is indigenous to Thailand, is the highly prized, sweet-smelling
jasmine rice Jasmine rice (; ; ) is a long-grain variety of fragrant rice (also known as aromatic rice). Its fragrance, reminiscent of ''pandan'' ('' Pandanus amaryllifolius'') and popcorn, results from the rice plant's natural production of aroma compounds, ...
('). This naturally aromatic long-grained rice grows in abundance in the patchwork of paddy fields that blanket Thailand's central plains. Once the rice is steamed or cooked, it is called ''khao suai'' (). Non-glutinous rice is used for making fried rice dishes, and for
congee Congee ( , derived from Tamil language, Tamil ), is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice–water ratio, the thickness of congee varies from a Western oatmeal ...
, of which there are three main varieties: ''khao tom'' (a thin rice soup, most often with minced pork or fish), ''khao tom kui'' (a thick, unflavored rice porridge that is served with side dishes), or ''chok'' (a thick rice porridge that is flavored with broth and minced meat). Other varieties of rice eaten in Thailand include:
sticky rice Sticky may refer to: Adhesion *Adhesion, the tendency of dissimilar particles or surfaces to cling to one another *Sticky mat, an adhesive mat used in cleanrooms to lessen contamination from footwear *Sticky note, a generic term for a Post-it Note ...
(''khao niao''), a unique variety of rice which contains an unusual balance of the starches present in all rice, causing it to cook up to a sticky texture. Thai Red Cargo rice, an unpolished long grain rice with an outer deep reddish-brown color and a white center, has a nutty taste and is slightly chewy compared to the soft and gummy texture of jasmine rice. Only the husks of the red rice grains are removed which allows it to retain all its nutrients and vitamins, but unlike brown rice, its red color comes from antioxidants in the bran. Black sticky rice is a type of sticky rice with a deep purple-red color that may appear black. Another unpolished grain, black sticky rice has a rich nutty flavor that is most often used in desserts. Noodles in Thailand are usually made from the flour of rice, wheat, or mung bean. Perhaps one of the oldest type of noodle in Thailand is '' khanom chin'', which is a fresh type of rice vermicelli made from fermented rice, and eaten with toppings like green curry (''kaeng khiao wan'') with chicken or in green papaya salad (''som tam''). Other noodle varieties were subsequently introduced by Chinese migrants to Thailand, as is testified by their Sino-Thai name ''kuaitiao'' (; ). The three most common rice varieties of ''kuaitiao'' are ''sen yai'' () wide flat noodles, ''sen lek'' () narrow flat noodles, and ''sen mi'' ; or
rice vermicelli Rice vermicelli is a thin form of rice noodle. It is sometimes referred to as "rice noodles" or "rice sticks", but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch r ...
), which are round and thin. A fourth popular variety, ''bami'' (; ) is made from egg and
wheat Wheat is a group of wild and crop domestication, domesticated Poaceae, grasses of the genus ''Triticum'' (). They are Agriculture, cultivated for their cereal grains, which are staple foods around the world. Well-known Taxonomy of wheat, whe ...
flour and is usually sold fresh. ''Bami'' are similar to the Teochew ''
mee pok ''Mee pok'' is a Chinese noodle characterized by its flat and yellow appearance, varying in thickness and width. The dish is of Teochew people, Chaoshan origin and is commonly served in the Chaoshan region of China and countries with a signific ...
''. A fifth type, ''wun sen'' (; ), called
cellophane noodles Glass noodles, or fensi (), sometimes called cellophane noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna (plant), canna starch) and water. They originated ...
or glass noodles in English, are thin round noodles made from
mung bean The mung bean or green gram (''Vigna radiata'') is a plant species in the legume family.Brief Introduction of Mung Bean. Vigna Radiata Extract Green Mung Bean Extract Powder Phaseolus aureus Roxb Vigna radiata L R Wilczek. MDidea-Extracts P ...
flour which are sold dried. Lastly, and least common in noodle shops, are " silver needle noodles" ''kiam-i'' (), a somewhat thick round rice noodle similar in size and shape to bean sprouts. Thai noodle dishes, whether stir fried like pad thai or in the form of a noodle soup, usually come as an individual serving and are not meant to be shared and eaten communally. Rice flour (''paeng khao chao'') and
tapioca Tapioca (; ) is a starch extracted from the tubers of the cassava plant (''Manihot esculenta,'' also known as manioc), a species native to the North Region, Brazil, North and Northeast Region, Brazil, Northeast regions of Brazil, but which has ...
flour (''paeng man sampalang'') are often used in desserts or as thickening agents.


Pastes and sauces

An ingredient found in many Thai dishes and used in every region of the country is ''nam pla'', a clear
fish sauce Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, L ...
that is very aromatic. Fish sauce is a staple ingredient in Thai cuisine and imparts a unique character to Thai food. Fish sauce is prepared with fermented fish that is made into a fragrant condiment and provides a salty flavor. There are many varieties of fish sauce and many variations in the way it is prepared. Some fish may be fermented with shrimp or spices. Another type of sauce made from fermented fish is ''
pla ra ''Pla ra'' (, ; , ), similar to padaek in Laos, is a traditional Thai cuisine, Thai seasoning produced by fermenting fish with rice bran or roasted rice flour and salt fermented in a closed container for at least six months. Fermented fish se ...
''. It is more pungent than ''nam pla'', and, in contrast to ''nam pla'', which is a clear liquid, ''pla ra'' is opaque and often contains pieces of fish. To add this sauce to a ''som tam'' (spicy papaya salad) is a matter of choice. ''Kapi'', Thai
shrimp paste Shrimp paste or prawn sauce is a Fermentation, fermented condiment commonly used in Southeast Asian cuisine, Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed Shrimp and prawn as food, shrimp or krill mixed ...
, is a combination of fermented ground shrimp and salt. It is used in the famous chili paste called ''nam phrik kapi'', in rice dishes such as ''khao khluk kapi'' and it is indispensable for making Thai curry pastes. '' Tai pla'' is a pungent sauce used in the southern Thai cuisine, that is made from the fermented innards of the short mackerel (''pla thu''). It is one of the main condiments of ''kaeng tai pla'' curry and is also used to make ''nam phrik tai pla''. Far removed from the nearest sea, from northern Thailand comes ''nam pu'', a thick, black paste made by boiling mashed rice-paddy crabs for hours. It is used as an ingredient for certain northern Thai salads, curries, and chili pastes. It too has a strong and pungent flavor. ''
Nam phrik ''Nam phrik'' (, ) is a type of Thailand, Thai Spice, spicy chili sauce typical of Thai cuisine. Usual ingredients for ''nam phrik'' type sauces are fresh or dry chilies, garlic, shallots, Lime (fruit), lime juice and often some kind of Fish past ...
'' are Thai chili pastes, similar to the
Indonesia Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania, between the Indian Ocean, Indian and Pacific Ocean, Pacific oceans. Comprising over List of islands of Indonesia, 17,000 islands, including Sumatra, ...
n and
Malaysia Malaysia is a country in Southeast Asia. Featuring the Tanjung Piai, southernmost point of continental Eurasia, it is a federation, federal constitutional monarchy consisting of States and federal territories of Malaysia, 13 states and thre ...
n sambals. Each region has its own special versions. The words ''"nam phrik"'' are used by Thais to describe many pastes containing chilies used for dipping, although the more watery versions tend to be called ''
nam chim ''Nam chim'' or ''nam jim'' (, ) is Thai for " dipping sauce". It can refer to a wide variety of dipping sauces in Thai cuisine, with many of them a combination of salty, sweet, spicy and sour. ''Nam chim'' tend to be more watery in consistency ...
''. Thai curry pastes are normally called ''phrik kaeng'' or ''khrueang kaeng'' (), but some people also use the word ''nam phrik'' to designate a curry paste. Red curry paste, for instance, could be called ''phrik kaeng phet'' or ''khrueang kaeng phet'' in Thai, but also ''nam phrik kaeng phet''. Both ''nam phrik'' and ''phrik kaeng'' are prepared by crushing together chilies with various ingredients such as garlic and shrimp paste using a
mortar and pestle A mortar and pestle is a set of two simple tools used to prepare ingredients or substances by compression (physics), crushing and shear force, grinding them into a fine Paste (rheology), paste or powder in the kitchen, laboratory, and pharmacy. ...
. Some ''nam phrik'' are served as a dip with vegetables such as cucumbers, cabbage and yard-long beans, either raw or blanched. One such paste is ''nam phrik num'', a paste of pounded fresh green chilies, shallots, garlic and coriander leaves. The sweet roasted chili paste called ''nam phrik phao'' is often used as an ingredient in ''tom yam'' or when frying meat or seafood, and it is also popular as a spicy "jam" on bread, or served as a dip with prawn crackers. The dry ''nam phrik kung'', made with pounded dried shrimp (''kung haeng''), is often eaten plain with rice and a few slices of cucumber. French diplomat Simon de la Loubère observed that chili pastes were vital for the way Thai people eat. He provides us with a recipe for ''nam phrik'' with ''
pla ra ''Pla ra'' (, ; , ), similar to padaek in Laos, is a traditional Thai cuisine, Thai seasoning produced by fermenting fish with rice bran or roasted rice flour and salt fermented in a closed container for at least six months. Fermented fish se ...
'' and onions in ''Du Royaume de Siam'', an account of his mission to Thailand published in 1691. The soy sauces which are used in Thai cuisine are of Chinese origin, and the Thai names for them are (wholly or partially)
loanword A loanword (also a loan word, loan-word) is a word at least partly assimilated from one language (the donor language) into another language (the recipient or target language), through the process of borrowing. Borrowing is a metaphorical term t ...
s from the
Teochew dialect Teochew, also known as Swatow or Teo-Swa, is a Southern Min language spoken by the Teochew people in the Chaoshan region of eastern Guangdong and by their diaspora around the world. It is sometimes referred to as ''Chiuchow'', its Cantonese ...
: ''si-io dam'' (black soy sauce), ''si-io khao'' (light soy sauce), ''si-io wan'' (sweet soy sauce), and '' taochiao'' (fermented whole soy beans). ''Namman hoi'' (
oyster sauce Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts,The Times, 22 January 1981; ''Cook Accidentally on purpose'' sugar, salt and water, thi ...
) is also of Chinese origin. It is used extensively in vegetable and meat stir fries.
Satay Satay ( , in the US also ), or sate in Indonesia, is a Javanese cuisine, Javanese dish of seasoned, skewered and grilled meat, served with a sauce. Satay originated in Java, but has spread throughout Indonesia, into Southeast Asia, Europe, ...
is also common in Thailand, grilled or skewered meat served with a spicy peanut dipping sauce made from roasted or fried peanuts.


Vegetables, herbs and spices

Thai dishes use a wide variety of herbs, spices and leaves rarely found in the West. The characteristic flavor of
kaffir lime ''Citrus hystrix'', called the kaffir lime, Thai lime or makrut lime, (, ) is a citrus fruit native to tropical Southeast Asia. Its fruit and leaves are used in Southeast Asian cuisine, and its essential oil is used in perfumery. Its rind and cr ...
leaves (''bai makrut'') appears in many Thai soups (e.g., the hot and sour '' tom yam'') or curry from the southern and central areas of Thailand. The Thai lime (''manao'') is smaller, darker and sweeter than the kaffir lime, which has a rough looking skin with a stronger lime flavor. Kaffir lime leaves or rind is frequently combined with
galangal Galangal () is a rhizome of plants in the ginger family Zingiberaceae, with culinary and medicinal uses originating in Indonesia. It is one of four species in the genus ''Alpinia'', and is known for its pungent, aromatic flavor. Greater gal ...
(''kha'') and
lemongrass ''Cymbopogon'', also known as lemongrass, barbed wire grass, silky heads, oily heads, Cochin grass, Malabar grass, citronella grass or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family. Some ...
(''takhrai''), either kept whole in simmered dishes or blended together with liberal amounts of chilies and other aromatics to make curry paste. Fresh
Thai basil Thai basil is a type of basil native to Southeast Asia that has been cultivated to provide distinctive traits. Widely used throughout Southeast Asia, its flavor, described as anise- and licorice-like and slightly spicy, is more stable unde ...
, distinctively redolent of
clove Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands, or Moluccas, in Indonesia, and are commonly used as a spice, flavoring, or Aroma compound, fragrance in fin ...
s, and with stems which are often tinged with a purple color, are used to add fragrance in certain dishes such as green curry. Other commonly used herbs in Thai cuisine include ''phak chi'', (
coriander Coriander (), whose leaves are known as cilantro () in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an annual plant, annual herb (''Coriandrum sativum'') in the family Apiaceae. Most people perceive the ...
or cilantro leaves), ''rak phak chi'' (cilantro/coriander roots),
spearmint Spearmint (''Mentha spicata''), also known as garden mint, common mint, lamb mint and mackerel mint, is native to Europe and southern temperate Asia, extending from Ireland in the west to southern China in the east. It is naturalized in many othe ...
(''saranae''), holy basil (''kaphrao''), ginger (''khing''),
turmeric Turmeric (), or ''Curcuma longa'' (), is a flowering plant in the ginger family Zingiberaceae. It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between and high ...
(''khamin''), fingerroot (''krachai''), culantro (''phak chi farang''),
pandanus ''Pandanus'' is a genus of monocots with about 578 accepted species. They are palm-like, dioecious trees and shrubs native to the Old World tropics and subtropics. Common names include pandan, screw palm and screw pine. The genus is classified ...
leaves (''bai toei''), and Thai lemon basil (''maenglak''). Spices and spice mixtures used in Thai cuisine include ''phong phalo'' ( five-spice powder), ''phong kari'' ( curry powder), and fresh and dried peppercorns (''phrik thai''). Northern Thai '' larb'' uses a very elaborate spice mix, called ''phrik lap'', which includes ingredients such as
cumin Cumin (, ; ; ''Cuminum cyminum'') is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole ...
, cloves, long pepper,
star anise ''Illicium verum'' (star anise or badian, Chinese star anise, star anise seed, star aniseed and star of anise) is a medium-sized evergreen tree native to South China and northeast Vietnam. Its star-shaped pericarps harvested just before ripen ...
, prickly ash seeds and
cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, biscuits, b ...
. Besides kaffir lime leaves, several other tree leaves are used in Thai cuisine such as '' cha-om'', the young feathery leaves of the '' Acacia pennata'' tree. These leaves can be cooked in omelettes, soups and curries or eaten raw in northern Thai salads.
Banana leaves The banana leaf is the leaf of the banana plant, which may produce up to 40 leaves in a growing cycle. The leaves have a wide range of applications because they are large, flexible, waterproof and decorative. They are used for cooking, wrappin ...
are often used as packaging for ready-made food or as steamer cups such as in '' ho mok pla'', a spicy steamed
pâté Pâté ( , , ) is a forcemeat. Originally, the dish was cooked in a pastry case; in more recent times it is more usually cooked without pastry in a terrine. Various ingredients are used, which may include meat from pork, poultry, fish or bee ...
or
soufflé A soufflé () is a baked egg dish originating in France in the early 18th century. Combined with various other ingredients, it can be served as a savoury main dish or sweetened as a dessert. The word ''soufflé'' is the past participle of the Fr ...
made with fish and coconut milk.
Banana A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large treelike herbaceous flowering plants in the genus '' Musa''. In some countries, cooking bananas are called plantains, distinguishing the ...
flowers are also used in Thai salads or as a vegetable ingredient for certain curries. The leaves and flowers of the neem tree (''sadao'') are also eaten blanched. ''Phak lueat'' (leaves from the '' Ficus virens'') are cooked in curries, and ''bai makok'' (from the ''
Spondias mombin ''Spondias mombin'', also known as yellow mombin, hog plum, amra or cajazeira, is a species of tree and flowering plant in the family Anacardiaceae. It is native to the tropical Americas, including the West Indies. The tree was introduced by the ...
'') can be eaten raw with a chili paste. Five main chilies are generally used as ingredients in Thai food. One chili is very small (about ) and is known as the hottest chili: ''phrik khi nu suan'' ("garden mouse-dropping chili"). The slightly larger chili '' phrik khi nu'' ("mouse-dropping chili") is the next hottest. The green or red ''phrik chi fa'' ("sky pointing chili") is slightly less spicy than the smaller chilies. The very large '' phrik yuak'', which is pale green in color, is the least spicy and used more as a vegetable. Lastly, the dried chilies: ''phrik haeng'' are spicier than the two largest chilies and dried to a dark red color. Other typical ingredients are the several types of
eggplant Eggplant (American English, US, Canadian English, CA, Australian English, AU, Philippine English, PH), aubergine (British English, UK, Hiberno English, IE, New Zealand English, NZ), brinjal (Indian English, IN, Singapore English, SG, Malays ...
(''makhuea'') used in Thai cuisine, such as the pea-sized '' makhuea phuang'' and the egg-sized ''makhuea suai'', often also eaten raw. Although
broccoli Broccoli (''Brassica oleracea'' var. ''italica'') is an edible green plant in the Brassicaceae, cabbage family (family Brassicaceae, genus ''Brassica'') whose large Pseudanthium, flowering head, plant stem, stalk and small associated leafy gre ...
is often used in Asian restaurants in the west in ''phat phak ruam'' (stir fried mixed vegetables) and ''rat na'' (rice noodles served in gravy), it was never used in any traditional Thai food in Thailand and was rarely seen in Thailand. Usually in Thailand, khana is used, for which broccoli is a substitute. Other vegetables which are often eaten in Thailand are ''thua fak yao'' (
yardlong bean The asparagus bean (''Vigna unguiculata'' subsp. ''sesquipedalis'') is a legume cultivated for its edible green pods containing immature seeds, like the green bean. It is also known as yardlong bean, pea bean, long-podded cowpea, Chinese long ...
s), ''thua ngok'' (
bean sprout Sprouting is the natural process by which seeds or spores germinate and put out shoots, and already established plants produce new leaves or buds, or other structures experience further growth. In the field of nutrition, the term signifies ...
s), ''no mai'' ( bamboo shoots), tomatoes,
cucumber The cucumber (''Cucumis sativus'') is a widely-cultivated creeping vine plant in the family Cucurbitaceae that bears cylindrical to spherical fruits, which are used as culinary vegetables.Coccinia grandis''), ''phak kha na'' ( Chinese kale), ''phak kwangtung'' (
choy sum Choy sum (also spelled choi sum or choi sam in Cantonese; cai xin in Standard Mandarin) is a leafy vegetable commonly used in Chinese cuisine. It is a member of the genus '' Brassica'' of the mustard family, Brassicaceae ('' Brassica rapa'' va ...
),
sweet potato The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant in the morning glory family, Convolvulaceae. Its sizeable, starchy, sweet-tasting tuberous roots are used as a root vegetable, which is a staple food in parts of ...
es (both the tuber and leaves), a few types of squash, ''phak krathin'' (''
Leucaena leucocephala ''Leucaena leucocephala'' is a small fast-growing Mimosoideae, mimosoid tree native to southern Mexico and northern Central America (Belize and Guatemala) and is now naturalized throughout the tropics including parts of Asia. Common names inclu ...
''), ''sato'' (''
Parkia speciosa ''Parkia speciosa'', the bitter bean, twisted cluster bean, sator bean, stink bean, or petai is a plant of the genus ''Parkia'' in the family Fabaceae. It bears long, flat edible beans with bright green seeds the size and shape of plump almo ...
''), ''tua phū'' ( winged beans) and ''khaophot'' (
corn Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout Poaceae, grass that produces cereal grain. It was domesticated by indigenous peoples of Mexico, indigenous peoples in southern Mexico about 9,000 years ago ...
). Among the green, leafy vegetables and herbs that are usually eaten raw in a meal or as a side dish in Thailand, the most important are: ''phak bung'' (
morning glory Morning glory (also written as morning-glory) is the common name for over 1,000 species of flowering plants in the family Convolvulaceae, whose taxonomy and systematics remain in flux. These species are distributed across numerous genus, gene ...
), ''horapha'' (
Thai basil Thai basil is a type of basil native to Southeast Asia that has been cultivated to provide distinctive traits. Widely used throughout Southeast Asia, its flavor, described as anise- and licorice-like and slightly spicy, is more stable unde ...
), ''bai bua bok'' ( Asian pennywort), ''phak kachet'' ( water mimosa), ''phak kat khao'' ( Chinese cabbage), ''phak phai'' ( praew leaves), ''phak kayang'' ( rice paddy herb), ''phak chi farang'' ( culantro), ''phak tiu'' ('' Cratoxylum formosum''), ''phak "phaai"'' ( yellow burr head) and ''kalamplī'' (
cabbage Cabbage, comprising several cultivars of '' Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.& ...
). Some of these leaves are highly perishable and must be used within a couple of days. Several types of
mushroom A mushroom or toadstool is the fleshy, spore-bearing Sporocarp (fungi), fruiting body of a fungus, typically produced above ground on soil or another food source. ''Toadstool'' generally refers to a poisonous mushroom. The standard for the n ...
(''het'') also feature in Thai cuisine such as straw mushrooms (''het fang''),
shiitake The shiitake (; ''Chinese/black mushroom'' or ''Lentinula edodes'') is a macrofungus native to East Asia, which is cultivated and consumed around the globe. Taxonomy The fungus was first described scientifically as '' Agaricus edodes'' by ...
(''het hom''), and white jelly fungus (''het hu nu khao''). Flowers are also commonly used ingredients in many Thai dishes, either as a vegetable, such as ''dok khae'' ('' Sesbania grandiflora'') and ''huapli'' (the flower bud of the
banana A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large treelike herbaceous flowering plants in the genus '' Musa''. In some countries, cooking bananas are called plantains, distinguishing the ...
), or as a food coloring, such as with the blue-colored ''dok anchan'' (the flowers of the '' Clitoria ternatea'', which can also be eaten raw or fried).


Fruits

Fresh fruit forms a large part of the Thai diet, and are customarily served after a meal as dessert. The Scottish author
John Crawfurd John Crawfurd (13 August 1783 – 11 May 1868) was a British physician, colonial administrator, diplomat and writer who served as the second and last resident of Singapore. Early life He was born on Islay, in Argyll, Scotland, the son of Sam ...
, sent on an embassy to Bangkok in 1822, writes in his account of the journey: "The fruits of Siam, or at least of the neighbourhood of Bangkok, are excellent and various, surpassing, according to the experience of our party (...) those of all other parts of India." The Siamese themselves consume great quantities of fruit, and the whole neighbourhood of Bangkok is one forest of fruit trees. Fruit is not only eaten on its own, but often served with spicy dips made from sugar, salt, and chilies. Fruits feature in spicy salads such as ''som tam'' (green papaya salad) and ''yam som-o'' (pomelo salad), in soups with tamarind juice such as ''tom khlong'' and '' kaeng som'', and in Thai curries such as ''kaeng khanun'' (jackfruit curry), ''kaeng phet pet yang'' (grilled duck curry with pineapple or grapes), and ''kaeng pla sapparot'' (fish and pineapple curry). Fruits are also used in certain Thai chili pastes, such as in ''nam phrik long rue'' made with ''madan'' (a close relative of the
mangosteen Mangosteen (''Garcinia mangostana''), also known as the purple mangosteen, is a tropical evergreen tree with edible fruit native to Island Southeast Asia, from the Malay Peninsula to Borneo. It has been cultivated extensively in tropical Asia ...
), and ''nam phrik luk namliap'', salted black Chinese olive chilli paste. Although many of the exotic fruits of Thailand may have been sometimes unavailable in Western countries, Asian markets now import such fruits as rambutan and
lychee Lychee ( , ; ''Litchi chinensis''; ) is a monotypic taxon and the sole member in the genus ''Litchi'' in the soapberry family, Sapindaceae. There are three distinct subspecies of lychee. The most common is the Indochinese lychee found in So ...
s. In Thailand one can find
papaya The papaya (, ), papaw, () or pawpaw () is the plant species ''Carica papaya'', one of the 21 accepted species in the genus '' Carica'' of the family Caricaceae, and also the name of its fruit. It was first domesticated in Mesoamerica, within ...
,
jackfruit The jackfruit or ''nangka'' (''Artocarpus heterophyllus'') is a species of tree in the Common fig, fig, mulberry, and breadfruit family (Moraceae). The jackfruit is the largest tree fruit, reaching as much as in weight, in length, and in d ...
,
mango A mango is an edible stone fruit produced by the tropical tree '' Mangifera indica''. It originated from the region between northwestern Myanmar, Bangladesh, and northeastern India. ''M. indica'' has been cultivated in South and Southeast As ...
,
mangosteen Mangosteen (''Garcinia mangostana''), also known as the purple mangosteen, is a tropical evergreen tree with edible fruit native to Island Southeast Asia, from the Malay Peninsula to Borneo. It has been cultivated extensively in tropical Asia ...
, langsat, longan,
pomelo The pomelo ( ; or pummelo, ''Citrus maxima''), also known as a shaddock, is the largest citrus fruit. It is an ancestor of several cultivated citrus species, including the bitter orange and the grapefruit. It is a natural, non-hybrid citrus fr ...
,
pineapple The pineapple (''Ananas comosus'') is a Tropical vegetation, tropical plant with an edible fruit; it is the most economically significant plant in the family Bromeliaceae. The pineapple is indigenous to South America, where it has been culti ...
, rose apples,
durian The durian () is the edible fruit of several tree species belonging to the genus ''Durio''. There are 30 recognized species, at least nine of which produce edible fruit. ''Durio zibethinus'', native to Borneo and Sumatra, is the only species ...
, Burmese grapes and other native fruits.
Chanthaburi Chanthaburi (, ) is a town ('' thesaban mueang'') in the east of Thailand, on the banks of the Chanthaburi River. It is the capital of the Chanthaburi Province and the Mueang Chanthaburi District. The town covers the two ''tambons'' Talat an ...
in Thailand each year holds the ''World Durian Festival'' in early May. This single province is responsible for half of the durian production of Thailand and a quarter of the world production. The ''Langsat Festival'' is held each year in Uttaradit on weekends in September. The ''langsat'' (''
Lansium parasiticum ''Epicharis parasitica'', commonly known as yellow mahogany, is a species of tree in the family Meliaceae; it grows primarily in tropical rainforests and is native to Taiwan, parts of Malesia, Papuasia, and northeast Queensland. Description ''E ...
''), for which Uttaradit is famous, is a fruit that is similar in taste to the longan. From the
coconut The coconut tree (''Cocos nucifera'') is a member of the palm tree family (biology), family (Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, ...
comes
coconut milk Coconut milk is a plant milk extracted from the grated pulp of mature coconuts. The opacity and rich taste of the milky-white liquid are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingred ...
, used both in curries and desserts, and
coconut oil Coconut oil (or coconut fat) is an edible oil derived from the kernels, meat, and milk of the coconut palm fruit. Coconut oil is a white solid fat below around , and a clear thin liquid oil at higher temperatures. Unrefined varieties have a disti ...
. The juice of a green coconut can be served as a drink and the young flesh is eaten in either sweet or savory dishes. The grated flesh of a mature coconut is used raw or toasted in sweets, salads and snacks such as ''
miang kham Miang kham (, ; , ; , ; , ) is a traditional Southeast Asian snack from Thailand and Laos. It was introduced to the Thailand, Siamese court of Chulalongkorn, King Rama V by Dara Rasmi, Princess Dara Rasmi. In Laos, most people call it miang. The n ...
''. Thais not only consume products derived from the nut (actually a
drupe In botany, a drupe (or stone fruit) is a type of fruit in which an outer fleshy part (exocarp, or skin, and mesocarp, or flesh) surrounds a single shell (the ''pip'' (UK), ''pit'' (US), ''stone'', or ''pyrena'') of hardened endocarp with a seed ...
), but they also make use of the growth bud of the palm tree as a vegetable. From the stalk of the flowers comes a sap that can be used to make
coconut vinegar Vinegar () is an aqueous solution of diluted acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting ...
, alcoholic beverages, and sugar. Coconut milk and other coconut-derived ingredients feature heavily in the cuisines of central and southern Thailand. In contrast to these regions, coconut palms do not grow as well in northern and northeastern Thailand, where in wintertime the temperatures are lower and where there is a dry season that can last five to six months. In northern Thai cuisine, only a few dishes, most notably the noodle soup ''
khao soi ''Khao soi'' or ''khao soy'' (, ; , ; , ; , ; , ) is a Chin Haw dish served in Laos and northern Thailand. A comparable dish, ''ohn no khao swè'', is widely served in Myanmar. In Myanmar, it is known as "khao swè", an adaptation of the origin ...
'', use coconut milk. In the southern parts of northeastern Thailand, where the region borders
Cambodia Cambodia, officially the Kingdom of Cambodia, is a country in Southeast Asia on the Mainland Southeast Asia, Indochinese Peninsula. It is bordered by Thailand to the northwest, Laos to the north, and Vietnam to the east, and has a coastline ...
, one can again find dishes containing coconut. It is also here that the people eat non-glutinous rice, just as in central and southern Thailand, and not glutinous rice as they do in northern Thailand and in the rest of northeastern Thailand.
Apple An apple is a round, edible fruit produced by an apple tree (''Malus'' spp.). Fruit trees of the orchard or domestic apple (''Malus domestica''), the most widely grown in the genus, are agriculture, cultivated worldwide. The tree originated ...
s,
pear Pears are fruits produced and consumed around the world, growing on a tree and harvested in late summer into mid-autumn. The pear tree and shrub are a species of genus ''Pyrus'' , in the Family (biology), family Rosaceae, bearing the Pome, po ...
s,
peach The peach (''Prunus persica'') is a deciduous tree first domesticated and Agriculture, cultivated in China. It bears edible juicy fruits with various characteristics, most called peaches and the glossy-skinned, non-fuzzy varieties called necta ...
es,
grape A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus ''Vitis''. Grapes are a non- climacteric type of fruit, generally occurring in clusters. The cultivation of grapes began approximately 8,0 ...
s, and
strawberries The garden strawberry (or simply strawberry; ''Fragaria × ananassa'') is a widely grown hybrid plant cultivated worldwide for its fruit. The genus ''Fragaria'', the strawberries, is in the rose family, Rosaceae. The fruit is appreciated f ...
, which do not traditionally grow in Thailand and in the past had to be imported, have become increasingly popular in the last few decades since they were introduced to Thai farmers by the Thai Royal Projects, starting in 1969, and the Doi Tung Project since 1988. These temperate fruit grow especially well in the cooler, northern Thai highlands, where they were initially introduced as a replacement for the cultivation of opium, together with other crops such as cabbages,
tea Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of '' Camellia sinensis'', an evergreen shrub native to East Asia which probably originated in the borderlands of south-western China and nor ...
, and arabica coffee.


Food controversies


Agricultural chemicals

According to the Thai government's ''The Eleventh National Economic and Social Development Plan (2012–2016)'', Thailand is number one in the world in the application of chemicals in agriculture. The report stated that, "The use of chemicals in the agricultural and industrial sectors is growing while control mechanisms are ineffective making Thailand rank first in the world in the use of registered chemicals in agriculture." The Thai Pesticide Alert Network (ThaiPAN), a food safety advocacy group, annually tests Thai farm produce for contamination. In their June 2019 report, the group found that of 286 samples, 41% of produce was found to contain unsafe levels of chemicals. The group surveyed both wet markets and retail stores across the nation. Contaminants were found in 44% of samples from retail stores, and 39% of samples from wet markets. Vegetables with the highest levels of contamination were Chinese mustard greens, kale, hot basil, parsley, chilis, and cauliflower. Fruits with the highest contamination were tangerines, rose apples, guavas, and grapes. Contamination levels decreased from 2018, when 46% of samples were found to be contaminated, and 2016, when more than 50% of tested produce was found to be unsafe. In prior years, "Q-Mark" goods showed a higher prevalence of contamination, 61.5%, than they did during ThaiPAN's March 2016 survey, 57%. Q-Mark is Thailand's National Bureau of Agricultural Commodity and Food Standards (ACFS) mark of quality. In a survey of hydroponically-grown vegetables, ThaiPAN, in late-2017, tested 30 hydroponic vegetables purchased at Thai fresh markets and supermarkets. Of 30 vegetables tested, 19 contained noxious chemical levels above maximum limits. Three samples were contaminated, but at levels below the legal maximum. Eight samples were free of harmful chemicals. On 22 October 2019, the 26-member National Hazardous Substances Committee (NHSC) changed
paraquat Paraquat ( trivial name; ), or ''N'',''N''′-dimethyl-4,4′-bipyridinium dichloride (systematic name), also known as methyl viologen, is a toxic organic compound with the chemical formula C6H7N)2l2. It is classified as a viologen, a family o ...
,
glyphosate Glyphosate (IUPAC name: ''N''-(phosphonomethyl)glycine) is a broad-spectrum systemic herbicide and crop desiccant. It is an organophosphorus compound, specifically a phosphonate, which acts by EPSP inhibitor, inhibiting the plant enzyme 5-en ...
, and
chlorpyrifos Chlorpyrifos (CPS), also known as chlorpyrifos ethyl, is an organophosphate pesticide that has been used on crops, animals, in buildings, and in other settings, to kill several pests, including insects and worms. It acts on the nervous systems ...
from Type 3 toxic substances to Type 4, effectively prohibiting their production, import, export, or possession. Their use will be prohibited as of 1 December 2019. On 27 November 2019, the NHSC amended that timetable, moving the date for the ban of paraquat and chlorpyrifos to 1 June 2020. They lifted the ban on glyphosate with restrictions on usage: glyphosate will be used only on six major crops: corn, cassava, sugarcane, rubber, oil palms, and fruit. It is not permitted in watershed areas and other sensitive environment zones, and farmers must submit proof of use including the type of crops and the size of their farms when purchasing glyphosate. Industry Minister
Suriya Jungrungreangkit Suriya Juangroongruangkit (; ; born 10 December 1954) is a Thai politician who has served as the Deputy Prime Minister of Thailand and Ministry of Transport (Malaysia), Minister of Transport since April 2024 and September 2023 respectively. He se ...
, who chairs the NHSC, said the committee reached its decision after reviewing information provided by the Department of Agriculture and the Ministry of Public Health. NCHS member Jirapon Limpananon, chair of the Pharmacy Council of Thailand, announced her resignation from the NCHS Wednesday night following the meeting.


Misrepresentation

* In September 2016, a shipment of pork labelled "
halal ''Halal'' (; ) is an Arabic word that translates to in English. Although the term ''halal'' is often associated with Islamic dietary laws, particularly meat that is slaughtered according to Islamic guidelines, it also governs ethical practices ...
"—a permissible food for Muslims—was delivered to a hotel in Krabi Province. The Central Islamic Committee of Thailand (CICOT) denounced the use of a halal-certified logo on pork, saying it will take legal action against people responsible. The committee found the halal label to be fake. Under Thai laws, CICOT is responsible for certifying halal products. * A survey of the quality of
fish sauce Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, L ...
sold across Thailand reported that just over one-third of the samples were not up to standards set by the Public Health Ministry. The three-year survey, from 2012 to 2015, involved 1,121 samples of fish sauce sold under 422 brands from 245 manufacturers. Of the total analysed, 410 samples, or 36.5 percent, did not meet the standard. The major reasons for the substandard fish sauce were low
nitrogen Nitrogen is a chemical element; it has Symbol (chemistry), symbol N and atomic number 7. Nitrogen is a Nonmetal (chemistry), nonmetal and the lightest member of pnictogen, group 15 of the periodic table, often called the Pnictogen, pnictogens. ...
readings and the ratio of
glutamic acid Glutamic acid (symbol Glu or E; known as glutamate in its anionic form) is an α- amino acid that is used by almost all living beings in the biosynthesis of proteins. It is a non-essential nutrient for humans, meaning that the human body can ...
to nitrogen either higher or lower than the required standards.


Representative dishes

Whereas many Thai dishes are now familiar in the West, the vast majority are not. In many of the dishes below, different kinds of protein, or combinations of protein, are interchangeable as the main ingredient. Beef (''nuea''), chicken (''kai''), pork (''mu''), duck (''pet''),
tofu or bean curd is a food prepared by Coagulation (milk), coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: ''silken'', ''soft'', ''firm'', and ''extra (or super) firm''. It originated in Chin ...
(''taohu''), fish (''pla''), prawns or shrimp (''kung''), crab (''pu''),
shellfish Shellfish, in colloquial and fisheries usage, are exoskeleton-bearing Aquatic animal, aquatic invertebrates used as Human food, food, including various species of Mollusca, molluscs, crustaceans, and echinoderms. Although most kinds of shellfish ...
(''hoi''), or
egg An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the ...
(''khai'') can, for example, all be used as main ingredients for ''kaeng phet'' (red curry). Thus ''kaeng phet kai'' is red curry with chicken and ''kaeng phet mu'' is red curry made with pork.


Breakfast dishes

''Khao chao'' (; ), breakfast dishes, for Thais are limited. Very often, a Thai breakfast can consist of the same dishes with rice which are also eaten for lunch or dinner. Single dishes such as fried rice, noodle soups, and steamed rice with something simple such as an omelette, fried/grilled pork or chicken, or a stir fry with vegetables, are commonly sold for breakfast from street stalls as a quick
take-out A take-out (US, Canada, Philippines) or takeaway (UK, Ireland, Commonwealth) is a prepared meal or other food items purchased at a restaurant or fast food outlet with the intent to eat elsewhere. A concept found in many ancient cultures, take ...
. The following dishes are viewed as being specific breakfast dishes but they can also be found at any other moment of the day: * ''
Chok CHOK (1070  kHz, "CHOK 103.9 FM & 1070 AM") is a Canadian commercial radio station, licensed to Sarnia, Ontario, Canada, and owned by Blackburn Radio. The station broadcasts a country music format with local all-news radio, talk radio and s ...
'' – a rice porridge commonly eaten in Thailand for breakfast. Similar to the rice congee eaten in other parts of Asia. * ''Khao khai chiao'' – an omelet (''khai chiao'') with white rice, often eaten with a chili sauce and slices of cucumber. * '' Khao tom'' – a Thai style rice soup, usually with pork, chicken, fish, or shrimp. * '' Pathongko'' – The Thai version of the Chinese deep-fried bread called ''youtiao''. It can be topped up with spreads such as ''sangkhaya'' or with chocolate and sweetened
condensed milk Condensed milk is Milk#Cow, cow's milk from which water has been removed (roughly 60% of it). It is most often found with sugar added, in the form of sweetened condensed milk, to the extent that the terms "condensed milk" and "sweetened condensed m ...
. * ''Nam taohu'' –
Soy milk Soy milk (or soymilk), also known as soya milk, is a plant-based milk produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a stable emulsion of oil, water, and protein. Its original ...
which is often served with sweet jellies.


Individual dishes

The term ahan chan diao (; ) represents truly single-plate dishes as well as dishes that are served ''"rat khao"'' (): one or more dishes served together with rice on one plate. Some eateries offer a large selection of (pre-cooked) dishes; others specialize in only a one dish, or a few dishes, with rice. * '' Phat kaphrao mu rat khao'' – minced pork fried with chilies, garlic, soy sauce and holy basil, served together with rice, and with ''nam pla phrik'' as a condiment. * ''Khanom chin kaeng kiao wan kai'' – fresh Thai rice noodles ('' khanom chin'') served in a bowl with green chicken curry as a sauce. Raw vegetables, herbs, and fish sauce are served on the side and can be added to taste. * ''Khanom chin nam ngiao'' – A specialty of northern Thailand, it is Thai fermented rice noodles served with pork blood tofu and raw vegetables, in a sauce made with pork broth and tomato, crushed fried dry chilies, chicken blood, dry fermented soy bean, and dried red kapok flowers. * ''Khanom chin namya'' – round boiled rice noodles topped with a fish-based sauce and eaten with fresh leaves and vegetables. * ''Khao kha mu'' – steamed rice served with red cooked pork leg, steamed mustard greens, pickled cabbage, sweet-sour chili sauce, raw garlic, fresh bird's eye chilies, and boiled egg. * ''Khao khluk kapi'' – rice stir fried with shrimp paste, served with sweetened pork and vegetables. * '' Khao man kai'' – rice steamed in chicken stock with garlic, with boiled chicken, chicken stock, and a spicy dipping sauce. It is usually served with a bowl of radish soup, or '' nam kaeng hua chai thao''. * ''Khao mu daeng'' – slices of Thai-style Chinese '' char siu'' is served with rice, sliced cucumber, and a thickened gravy. This often comes with a bowl of broth and a few stalks of raw scallions. Thick, black soy sauce with sliced chilies is used as condiment. * ''Khao na pet'' – rice served with slices of red-roast duck, sliced cucumber, and a thickened gravy. It is served with the same spicy soy sauce condiment as aforementioned ''khao mu daeng'' and also often comes with a bowl of soup, and additional stalks of raw scallions. * '' Khao phat'' – One of the most common rice dishes in Thailand. Usually with chicken, beef, shrimp, pork, crab, coconut or pineapple, or vegetarian (''che''; ). ** '' Khao phat American'' – although devised in Thailand, it is called "American-style" fried rice because the rice is fried with tomato
ketchup Ketchup or catsup is a table condiment with a sweet and sour flavor. "Ketchup" now typically refers to tomato ketchup, although early recipes for different varieties contained mushrooms, oysters, mussels, egg whites, grapes, or walnuts, amon ...
, may contain raisins, and is served with a fried egg, hot dogs, and bacon, which were all viewed as being typically American ingredients. ** ''Khao phat kai'' – fried rice with chicken. ** ''Khao phat mu'' – fried rice with pork. ** ''Khao phat pu'' – fried rice with crab meat. ** ''Khao phat kung'' – fried rice with shrimp. ** ''Khao phat naem'' – fried rice with fermented sausage (''naem'', a typically sausage from the northeast, it is similar to the Vietnamese '' nem chua''). * ''
Khao soi ''Khao soi'' or ''khao soy'' (, ; , ; , ; , ; , ) is a Chin Haw dish served in Laos and northern Thailand. A comparable dish, ''ohn no khao swè'', is widely served in Myanmar. In Myanmar, it is known as "khao swè", an adaptation of the origin ...
'' – curried noodle soup enriched with coconut milk (traditionally a novel ingredient in the cooking traditions of northern Thailand), garnished with crispy fried wheat noodles, and served with pickled cabbage, lime, a chili paste, and raw shallots on the side. Arguably Chiang Mai's most iconic dish, it was originally a dish of the Chin Haw, Chinese-Muslim traders from
Yunnan Yunnan; is an inland Provinces of China, province in Southwestern China. The province spans approximately and has a population of 47.2 million (as of 2020). The capital of the province is Kunming. The province borders the Chinese provinces ...
Province in China. * ''Kuaitiao nam'' and ''bami nam'' – noodle soup can be eaten at any time of day; served with many combinations of proteins, vegetables, and spicy condiments. The word ''kuaitiao'', although originally designating only ''sen yai'' ( wide rice noodles), is now used colloquially for rice noodles in general: ''sen mi'' (
rice vermicelli Rice vermicelli is a thin form of rice noodle. It is sometimes referred to as "rice noodles" or "rice sticks", but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch r ...
), ''sen lek'' (narrow rice noodles) and the aforementioned ''sen yai''. The yellow egg noodles are called ''bami''. Four condiments are usually provided on the table: sugar, fish sauce, chili flakes, and sliced chilies in vinegar. ** ''Kuaitiao lukchin pla'' – noodle soup with fish balls. ** ''Bami mu daeng'' – egg noodles with Thai-style '' char siu''. * '' Kuaitiao rat na'' – wide rice noodles covered in a gravy, with beef, pork, chicken, shrimp, or seafood. * '' Kuaitiao ruea'' – also known as ''boat noodles'' in English, it is a rice noodle dish, which has a strong flavor. It contains both pork and beef, as well as dark soy sauce, pickled bean curd, and some other spices, and is normally served with meatballs and pig's liver. * '' Mi Krop'' – deep fried rice vermicelli with a sweet and sour sauce. * '' Phat khi mao'' – noodles stir fried with chilies and holy basil. * '' Phat si-io'' – rice noodles (often ''kuai tiao'') stir fried with ''si-io dam'' (thick sweet soy sauce) and ''nam pla'' (fish sauce) and pork or chicken. * Pad thai – rice noodles pan fried with fish sauce, sugar, lime juice or tamarind pulp, chopped peanuts, and egg combined with chicken, seafood, or tofu. It is listed at number five on the World's 50 most delicious foods readers' poll compiled by CNNGo in 2011.


Bangkok shared dishes

''Ahan Krung Thep'' (; ), the cuisine has also incorporated many
Thai Chinese Thai Chinese (also known as Chinese Thais, Sino-Thais) are persons of Chinese people, Chinese descent in Thailand. Thai Chinese are the largest mixed group in the country and the largest overseas Chinese community in the world with a popul ...
dishes. * '' Kai phat khing'' – chicken stir fried with sliced ginger. * '' Kaeng khiao wan'' – called "green curry" in English, it is a coconut curry made with fresh green chillies and flavoured with Thai basil, and chicken or fish meatballs. This dish can be one of the spiciest of Thai curries. * '' Kaeng phanaeng'' – a mild creamy coconut curry with beef (''phanaeng nuea''), chicken, or pork. It includes some roasted dried spices similar to '' kaeng matsaman''. * '' Kaeng phet'' () – also known as ''red curry'' in English, it is a coconut curry made with copious amounts of dried red chillies in the curry paste. * '' Kaeng som'' – a hot and sour soup/curry usually eaten together with rice * ''Kai phat met mamuang himmaphan'' – The
Thai Chinese Thai Chinese (also known as Chinese Thais, Sino-Thais) are persons of Chinese people, Chinese descent in Thailand. Thai Chinese are the largest mixed group in the country and the largest overseas Chinese community in the world with a popul ...
version of the
Sichuan Sichuan is a province in Southwestern China, occupying the Sichuan Basin and Tibetan Plateau—between the Jinsha River to the west, the Daba Mountains to the north, and the Yunnan–Guizhou Plateau to the south. Its capital city is Cheng ...
style chicken with
cashew Cashew is the common name of a tropical evergreen tree ''Anacardium occidentale'', in the family Anacardiaceae. It is native to South America and is the source of the cashew nut and the cashew apple, an accessory fruit. The tree can grow as t ...
s known as '' cashew chicken'', fried with whole dried chilies. * ''Phak bung fai daeng'' – stir fried
morning glory Morning glory (also written as morning-glory) is the common name for over 1,000 species of flowering plants in the family Convolvulaceae, whose taxonomy and systematics remain in flux. These species are distributed across numerous genus, gene ...
with yellow bean paste. * ''Phat phak ruam'' – stir fried combination of vegetables depending on availability and preference. * ''Phat phrik'' – often eaten as '' nuea phat phrik'': beef stir fried with chilli. * '' Phat khana mu krop'' – khana ( gailan) stir fried with crispy pork. * '' Phat kaphrao'' – beef, pork, prawns, or chicken stir fried with Thai holy basil, chillies, garlic, and soy sauce; for instance ''mu phat kaphrao'' /''kaphrao mu'' with minced pork. * '' Suki'' – a Thai variant of the Chinese
hot pot Hot pot ( zh, c=, s=wikt:火锅, 火锅, t=wikt:火鍋, 火鍋, p=huǒguō, l=fire pot, first=t) or hotpot, also known as steamboat, is a dish (food), dish of soup/stock (food), stock kept simmering in a cooking pot, pot by a heat source on ...
. * ''Thot man'' – deep fried fishcake made from knifefish (''thot man pla krai'') or shrimp (''thot man kung''). * '' Tom chuet'' or ''kaeng chuet'' – a clear soup with vegetables and, for instance, ''wunsen'' (
cellophane noodles Glass noodles, or fensi (), sometimes called cellophane noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna (plant), canna starch) and water. They originated ...
), ''taohu'' (
silken tofu or bean curd is a food prepared by Coagulation (milk), coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: ''silken'', ''soft'', ''firm'', and ''extra (or super) firm''. It originated in Chin ...
), ''mu sap'' (minced pork), or ''het'' (mushrooms). It is of Thai Chinese origin. * '' Tom kha kai'' – hot spicy soup with coconut milk, galangal, and chicken. * '' 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 thale'', with chicken ''tom yam kai''.


Central Thai shared dishes

''Ahan Phak Klang'' (; ) is most often eaten with the non- glutinous
jasmine rice Jasmine rice (; ; ) is a long-grain variety of fragrant rice (also known as aromatic rice). Its fragrance, reminiscent of ''pandan'' ('' Pandanus amaryllifolius'') and popcorn, results from the rice plant's natural production of aroma compounds, ...
. Due to the extensive, centuries-long contact between
Ayutthaya Kingdom The Ayutthaya Kingdom or the Empire of Ayutthaya was a Thai people, Thai kingdom that existed in Southeast Asia from 1351 to 1767, centered around the city of Phra Nakhon Si Ayutthaya (city), Ayutthaya, in Siam, or present-day Thailand. Europe ...
and
Khmer Empire The Khmer Empire was an empire in Southeast Asia, centered on Hydraulic empire, hydraulic cities in what is now northern Cambodia. Known as Kambuja (; ) by its inhabitants, it grew out of the former civilization of Chenla and lasted from 802 t ...
, the flavour principles of many Central Thai dishes, such as sour fish soups, stews and coconut-based curries, including steamed curries, are almost identical to that of
Cambodian cuisine Cambodian cuisine is the national cuisine of Cambodia. It reflects the varied culinary traditions of different ethnic groups in Cambodia, central of which is Khmer cuisine (, ), the nearly-two-thousand-year-old culinary tradition of the Khmer pe ...
, with the notable exception of Central Thai dishes containing much more chilli and sugar. * ''Chuchi pla kaphong'' – snapper in ''chuchi'' curry sauce (thick red curry sauce) * '' Ho mok pla'' – a
pâté Pâté ( , , ) is a forcemeat. Originally, the dish was cooked in a pastry case; in more recent times it is more usually cooked without pastry in a terrine. Various ingredients are used, which may include meat from pork, poultry, fish or bee ...
or
soufflé A soufflé () is a baked egg dish originating in France in the early 18th century. Combined with various other ingredients, it can be served as a savoury main dish or sweetened as a dessert. The word ''soufflé'' is the past participle of the Fr ...
of fish, spices, coconut milk and egg, steamed in a banana leaf cup and topped with thick coconut cream before serving. * '' Pla nueng manao'' – steamed fish with a spicy lime juice dressing. * '' Pla sam rot'' – literally, 'three flavours fish': deep fried fish with a sweet, tangy and spicy tamarind sauce. * ''Pu cha'' – a mixture of cooked crab meat, pork, garlic and pepper, deep fried inside the crab shells and served with a simple spicy sauce, such as Sriracha sauce, sweet-hot garlic sauce, ''nam phrik phao'' (roasted chilli paste), ''nam chim buai'' (plum sauce), or in a red curry paste, with chopped green onions. It is sometimes also served as deep fried patties instead of being fried in the crab shell. * '' Som tam'' – grated green papaya salad, pounded with a
mortar and pestle A mortar and pestle is a set of two simple tools used to prepare ingredients or substances by compression (physics), crushing and shear force, grinding them into a fine Paste (rheology), paste or powder in the kitchen, laboratory, and pharmacy. ...
, similar to the Laotian and Isan ''Tam mak hoong''. There are three main variations: ''Som tam'' with peanuts, dried shrimp and palm sugar, ''Som tam pu'' with pickled rice-paddy crab, and ''Som tam
pla ra ''Pla ra'' (, ; , ), similar to padaek in Laos, is a traditional Thai cuisine, Thai seasoning produced by fermenting fish with rice bran or roasted rice flour and salt fermented in a closed container for at least six months. Fermented fish se ...
'' with salted
gourami Gouramis, or gouramies , are a group of fresh water, freshwater Anabantiformes, anabantiform fish that comprise the family (biology), family Osphronemidae. The fish are native to Asia—from the Indian Subcontinent to Southeast Asia and northeas ...
fish, white eggplants, fish sauce and long beans. Som tam is usually eaten with sticky rice but a popular variation is to serve it with '' Khanom chin'' (rice noodles) instead. * ''Yam'' – general name for many different kinds of sour Thai salads, such as those made with glass noodles (''yam wunsen''), with seafood (''yam thale''), or grilled beef (''yam nuea''). The dressing of a ''"yam"'' will normally consist of shallots, fish sauce, tomato, lime juice, sugar, chilies and Thai celery (''khuenchai''), or coriander. * ''Yam pla duk fu'' – crispy fried catfish with a spicy, sweet-and-sour, green mango salad.


Northeastern shared dishes

''Ahan Isan'' (; ) generally features dishes similar to those found in
Laos Laos, officially the Lao People's Democratic Republic (LPDR), is the only landlocked country in Southeast Asia. It is bordered by Myanmar and China to the northwest, Vietnam to the east, Cambodia to the southeast, and Thailand to the west and ...
, as Isan people historically have close ties with Lao culture and speak a language that is generally mutually intelligible with the
Lao language Lao (Lao: , ), sometimes referred to as Laotian, is the official language of Laos and a significant language in the Isan region of northeastern Thailand, where it is usually referred to as the Isan language. Spoken by over 3 million people in ...
. The
staple food A staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs an ...
of Isan is
glutinous rice Domestication syndrome refers to two sets of phenotypic traits that are common to either domesticated plants or domesticated animals. Domesticated animals tend to be smaller and less aggressive than their wild counterparts; they may also hav ...
and most of the Isan food is spicy and cooked with local ingredients found on the farms all through northeastern Thailand. Isan people primarily get their income from farming. Rice, sugar cane, pineapple, potato, and rubber are all farmed in this region. * ''Kaeng khae hoi'' (snail curry) – ''Kaeng khae hoi'' or ''kaeng khao khua hoi'' requires the same ingredients as kaeng khae except for using snails instead of chicken. Roasted ground rice thickens the liquid. * ''Lap kai'' – ''Lap kai'' requires minced chicken meat and fresh chicken blood mixed with chili paste for lap made from roasted dried chilies and spices. It is usually eaten with a variety of vegetables and herbs that are pungent known as "phak kap lap". Lap dip refers to the uncooked kind. "Lap suk" is the cooked version which is stir fried with a little oil and water. * ''Yam tao'' (paddy crabs in algae with eggplant) – ''Yam tao'' or ''tam tao'' is made from fresh water algae grown in paddy fields in Isan and 2–3 kinds of sliced eggplant with boiled crabs and ginger leaves as well as fresh bird chilies. * ''Tam khai mot daeng'' (ant eggs and roasted vegetables) – ''Tam khai mot daeng'' is made the same as other kinds of "tam" dishes with roasted long peppers and two kinds of chopped mint to enhance the flavor. Shrimp paste is not used in this recipe. * ''Namphrik maeng da'' (water beetle and chili dip) – This is a rather dry or very thick kind of chili dish. Any kind of chilies (preferably fresh) can be used. Other kinds of edible beetles or wasps or bees can be used instead of the maeng da. Because of the pungent odor of the maeng da, garlic should be left out. * ''Yam phak kum dong'' (pickled phak kum leaf) – The greens of phak kum have to be pickled for at least three days the same way as pickling mustard greens (phak kat). This recipe calls for roasted dried chilies. * '' Nam tok mu'' – made with pork (mu) or beef (nuea) and somewhat identical to ''Lap'', except that the pork or beef is cut into thin strips rather than minced. * ''No o'' (pickled bamboo shoots) – No o refers to bamboo shoots that have a strong smell by the process of quick pickling (2–3 days). Some recipes pickle the shoots with the peels and take off the peel just before boiling. Boiling should be rather long for a good result. * ''Namphrik maeng chon'' (mola crickets and chili dip) – This kind of chili dish is rather dry and very thick. Use fresh chilies of any kind. Other kinds of edible insects or larvae can be used instead of mola crickets which will be called by the name of the insects used as the main ingredients such as wasp, grasshopper, or bee larvae (namphrik to, namphrik taen and namphrik phueng). * ''Khai mot daeng'' – ant eggs – clean and high in protein nutrients. Red ants eat mango leaves so their bodies taste like a squirt of lime, but their fresh eggs are fatty and sweet. * '' Kai yang'' – marinated, grilled chicken. * '' Lap'' – a traditional Lao
salad A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. Condiments called '' salad dressings'', which exist in a variety of flavors, a ...
containing meat, onions, chillies, roasted rice powder, and garnished with mint. * ''Nam chim chaeo'' – is a sticky, sweet and spicy dipping sauce made with dried chilies, fish sauce, palm sugar, and black roasted rice flour. It is often served as a dip with ''mu yang'' (grilled pork). * '' Phat mi Khorat'' – a stir fried rice noodle dish commonly served with papaya salad in Thailand. Dried rice noodles of many colors are a specific ingredient for this dish. * '' Tam maak hoong'' or ''Som tam pla ra'' – spicy papaya salad, similar to central thai ''som tam'', but more spicy and less sweet, and containts ''
pla ra ''Pla ra'' (, ; , ), similar to padaek in Laos, is a traditional Thai cuisine, Thai seasoning produced by fermenting fish with rice bran or roasted rice flour and salt fermented in a closed container for at least six months. Fermented fish se ...
'' (a sauce of fermented fish). * '' Suea rong hai'' - Grilled beef brisket. * ''Tom saep'' – Northeastern-style hot and sour soup. * '' Yam naem khao thot'' or ''naem khluk'' – a salad made of crumbled rice-and-curry
croquette A croquette (; ) is a deep-fried roll originating in French cuisine, consisting of a thick binder combined with a filling, which is then breaded. It is served as a side dish, a snack, or fast food worldwide. The binder is typically a thick b ...
s and sour pork sausage.


Northern shared dishes

''Ahan Phak Nuea'' (; ) shares certain dishes with neighboring
Shan State Shan State (, ; , ) is a administrative divisions of Myanmar, state of Myanmar. Shan State borders China (Yunnan) to the north, Laos (Louang Namtha Province, Louang Namtha and Bokeo Provinces) to the east, and Thailand (Chiang Rai Province, Chia ...
, in Burma, and with
Laos Laos, officially the Lao People's Democratic Republic (LPDR), is the only landlocked country in Southeast Asia. It is bordered by Myanmar and China to the northwest, Vietnam to the east, Cambodia to the southeast, and Thailand to the west and ...
. As in northeastern Thailand, glutinous rice, not jasmine rice, is eaten as the staple food. * ''Aep'' – Slow-grilled wrapped in banana leaves, this dish is most often made with chopped meat, small fish or edible insects, mixed with beaten eggs and spices. * '' Kaeng hang le'' – a Burmese-influenced stewed pork curry which uses peanuts, dried chilies, tamarind juice and curry paste in the recipe, but no coconut milk. * '' Kaeng khae'' – is a spicy curry of herbs, vegetables, the leaves of an acacia tree ('' cha-om'') and meat (chicken,
water buffalo The water buffalo (''Bubalus bubalis''), also called domestic water buffalo, Asian water buffalo and Asiatic water buffalo, is a large bovid originating in the Indian subcontinent and Southeast Asia. Today, it is also kept in Italy, the Balkans ...
, pork or
frog A frog is any member of a diverse and largely semiaquatic group of short-bodied, tailless amphibian vertebrates composing the order (biology), order Anura (coming from the Ancient Greek , literally 'without tail'). Frog species with rough ski ...
). It does not contain coconut milk. * ''Kaeng khanun'' – a curry of pork stewed with green jackfruit. Like all northern Thai curries, it does not contain coconut milk. * '' Kaeng pa'' – ''Pa'' in this context has nothing to do with ''ahan pa'' ('jungle food'). It does not consist of ingredients found in the forest. It refers to a simple dish with spicy and salty flavours. * '' Kaep mu'' – deep fried crispy pork rinds, often eaten with chili pastes such as ''nam phrik num''. * '' Lab nuea'' – drier and smokier in taste, northern Thai larb does not contain lime or fish sauce. Instead it's flavoured and seasoned with a mix of ground dried chillies, dried spices like
cumin Cumin (, ; ; ''Cuminum cyminum'') is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole ...
,
clove Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands, or Moluccas, in Indonesia, and are commonly used as a spice, flavoring, or Aroma compound, fragrance in fin ...
s, long pepper,
star anise ''Illicium verum'' (star anise or badian, Chinese star anise, star anise seed, star aniseed and star of anise) is a medium-sized evergreen tree native to South China and northeast Vietnam. Its star-shaped pericarps harvested just before ripen ...
,
Sichuan pepper Sichuan pepper (, also known as Sichuanese pepper, Szechuan pepper, Chinese prickly ash, Chinese pepper, Mountain pepper, and ''mala'' pepper, is a spice commonly used in Sichuan cuisine in China, Bhutan and in northeast India. It is called mej ...
,
cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, biscuits, b ...
, and occasionally blood of the animal used. * ''Nam phrik kha'' – thick relish made with roasted chilies, garlic, galangal, and salt. This specialty is often served as a dip for steamed mushrooms or steamed sliced beef shank. * ''Nam phrik nam oi – brown sugar chili sauce'' – brown cane sugar sauce is good as a dip for such sour tasting fruit as green mangoes, mango plums, or tamarinds. * ''Nam phrik nam pu – crab and chili Sauce'' – Namphrik nam pu is rather thick to almost dry. Many kinds of fresh chilies can be used also. Including smoked chilies. * ''Nam phrik num'' – a chili paste of pounded large green chilies, shallots, garlic, coriander leaves, lime juice and fish sauce; eaten with steamed and raw vegetables, and sticky rice. * ''Nam phrik pla – fish chili sauce'' – Namphrik pla or fish chili sauce can be a little thick or thin depending on the amount of liquid from the boiling fish one puts in it. Grilled fish can be used instead of boiled fish. Any kinds of fresh chilies can be used from mild to the hottest kinds to suit one's taste. It goes well with water clover, tips of lead tree greens, or crispy eggplant. * ''Nam phrik ong'' – resembling a thick Bolognese sauce, it is made with dried chilies, minced pork, fermented soy beans, and tomato; eaten with steamed and raw vegetables, and sticky rice. * '' Sai ua'' – a grilled sausage of ground pork mixed with spices and herbs; it is often served with chopped fresh ginger and chilies at a meal. It is sold at markets in Chiang Mai as a snack. * ''Tam som-o'' – a salad made from the slightly pounded flesh of a pomelo fruit, which is mixed with garlic, sliced lemongrass, and a thick pungent black paste (''nam pu'') made from boiling down the juices and meat of rice-paddy crab.


Southern shared dishes

''Ahan Phak Tai'' (; ) shares certain dishes with the cuisine of northern Malaysia. Southern Thais, just like the people of central Thailand to the north, and the people of Malaysia to the south, eat non-glutinous rice as their staple food. * '' Kaeng matsaman'' – known in English as ''Massaman curry'', is an Indian-Malay style curry of stewed beef containing roasted dried spices, such as coriander seeds, that are rarely found in other Thai curries. In 2011 CNNGo ranked massaman as number one in an article titled World's 50 most delicious foods. * '' Kaeng som'' (southern Thai name) or ''kaeng lueang'' (central Thai name) – a sour curry with fish, vegetables or fruit, deriving its acidity from the use of tamarind juice. * ''
Kaeng tai pla ''Kaeng tai pla'' (, ) is a curry of southern Thai cuisine. Its name is derived from ''tai pla'', a salty sauce made from fermented fish entrails, which gives the curry a strong smell and flavor. This curry is usually served with fresh vegetabl ...
'' – a thick sour vegetable curry made with
turmeric Turmeric (), or ''Curcuma longa'' (), is a flowering plant in the ginger family Zingiberaceae. It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between and high ...
and shrimp paste, often containing roasted fish or fish innards, bamboo shoots, and eggplant. * '' Khao mok'' – Thai-Malay style biryani, a specialty of southern Thailand's Malay community. * '' Khao yam'' – a rice salad from southern Thailand. * ''Khua kling'' – a dry spicy curry made with minced or diced meat with sometimes yard long beans added to it; often served with fresh green ''phrik khi nu'' (Thai chilies) and finely shredded ''bai makrut'' (kaffir lime leaves). * '' Sate'' – grilled meat, usually pork or chicken, served with cucumber salad and peanut sauce (of Malaysian-Indonesian origin, but now a popular street food in Thailand). * ''Bai liang phat khai'' – or '' Gnetum gnemon'' is native to Southeast Asia. It is widely used in Thai. ''Bai liang'' tastes sweet and a bit greasy, not rank and bitter like other species. It is commonly eaten as a vegetable with chili sauce and used to make a variety of dishes such as stir-fry with red curry. A popular dish is stir-fried with eggs called ''Bai liang phat khai''.


Desserts and sweets


Khong wan

(; ) lit. 'sweet things'). Although most Thai meals finish with fresh fruit, sometimes sweet snacks, often eaten between meals, will also be served as a dessert. * '' Bua loi'' – mashed taro root and
pumpkin A pumpkin is a cultivar, cultivated winter squash in the genus ''Cucurbita''. The term is most commonly applied to round, orange-colored squash varieties, but does not possess a scientific definition. It may be used in reference to many dif ...
mixed with rice flour into small balls, boiled, then served in coconut milk. * ''Chaokuai'' –
grass jelly Grass jelly, also known as leaf jelly or herbal jelly, is a Gelatin, jelly-like dessert originating in China. It is commonly consumed in East Asia and Southeast Asia. It is created by using Platostoma palustre, Chinese mesona (a member of the ...
is often served with only shaved ice and
brown sugar Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content or produced by t ...
. * '' Chor muang'' * '' Khanom krok'' – coconut-rice pancakes, one of the ancient Thai desserts. * '' Khanom krok bai toei'' – ancient Thai dessert, shaped to look like flowers. *'' Khao tom mat'' – a traditional Thai dessert prepared from sticky rice, coconut milk, and banana. * '' Khanom chan'' – multi-layers of
pandanus ''Pandanus'' is a genus of monocots with about 578 accepted species. They are palm-like, dioecious trees and shrubs native to the Old World tropics and subtropics. Common names include pandan, screw palm and screw pine. The genus is classified ...
-flavoured
sticky rice Sticky may refer to: Adhesion *Adhesion, the tendency of dissimilar particles or surfaces to cling to one another *Sticky mat, an adhesive mat used in cleanrooms to lessen contamination from footwear *Sticky note, a generic term for a Post-it Note ...
flour mixed with coconut milk. It is one of the nine auspicious Thai desserts. * '' Khanom dok chok'' – crispy lotus blossom cookie made from starch, eggs, and coconut milk. * '' Khanom farang kudi chin'' – a sponge cake of Portuguese origin made in the Kudi Chin community in Bangkok's Thon Buri District. The cake was baked Portuguese-style in a wood-fired oven, but the pumpkin topping came from local Chinese who considered the fruit auspicious. It uses only three ingredients: flour, duck eggs, and sugar. The cake has been named by Bangkok City Hall as one of the six "local wisdoms" of Bangkok considered worthy of preservation. * '' Khanom chak'' – sticky rice flour mixed with shredded coconut, covered with nipa palm leaves. * '' Khanom ja mongkut'' – One of nine auspicious Thai sweets made of egg yolks, coconut milk, sugar, and flour which is slow cooked until it becomes a paste, which is then carved into crown shapes. * '' Khanom kai hong'' – Sphere candy has mincemeat eaten only palace people in reign of King Rama I. * '' Khanom kho'' * '' Khanom la'' * '' Khanom mo kaeng'' – a sweet baked
pudding Pudding is a type of food which can either be a dessert served after the main meal or a Savoury (dish), savoury (salty or sweet, and spicy) dish, served as part of the main meal. In the United States, ''pudding'' means a sweet, milk-based des ...
containing coconut milk, eggs, palm sugar, and flour, sprinkled with sweet fried onions. * '' Khanom piakpun'' – square shaped, made from coconut milk and pandan juice, cut into pieces and served. * '' Khanom tan'' – palm–flavoured mini cake topped with shredded coconut. * '' Khanom tom'' – a rice flour dumpling filled with palm sugar and shredded coconut and topped with shredded coconut. * '' Khanom thuai talai'' – steamed sweet coconut jelly and cream. * '' Khanom wong'' * '' Khao lam'' – cake made from steamed rice mixed with beans or peas, grated coconut, and coconut milk. * '' Khao niao mamuang'' – sticky rice cooked in sweetened thick coconut milk, served with slices of ripe mango. * ''Khao niew tua dum'' –sticky rice cooked in sweetened thick coconut milk with black turtle beans. * '' Kluai buat chi'' – bananas in coconut milk. * ''Lot chong nam kathi'' – pandan flavoured
rice flour Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening ...
noodles in coconut milk, similar to the Indonesian
cendol Cendol is an iced sweet dessert that contains pandan-flavoured green rice flour jelly, coconut milk, and palm sugar syrup. It is popular in the Southeast Asian nations of Indonesia, Malaysia, Brunei, Cambodia, East Timor, Laos, Vietnam, Thai ...
. * ''
Mamuang kuan ''Mamuang kuan'' (, ), also referred to as preserved mango or mango leather, is a traditional Thai sweet. It is a preparation of dried mango in fruit leather form. ''Mamuang kuan's'' shape is slender and delicate, its texture is chewy, and it ...
'' – sweets made from preserved mango, often sold as flat wafers, or as a roll. * '' Roti saimai'' – Thai-style cotton candy wrapped in roti. * ''Ruam mit'' – mixed ingredients, such as chestnuts covered in flour,
jackfruit The jackfruit or ''nangka'' (''Artocarpus heterophyllus'') is a species of tree in the Common fig, fig, mulberry, and breadfruit family (Moraceae). The jackfruit is the largest tree fruit, reaching as much as in weight, in length, and in d ...
,
lotus root ''Nelumbo nucifera'', also known as the pink lotus, sacred lotus, Indian lotus, or simply lotus, is one of two extant species of aquatic plant in the family Nelumbonaceae. It is sometimes colloquially called a water lily, though this more of ...
, tapioca, and ''lot chong'', in coconut milk. * '' Sangkhaya'' – coconut custard variant. * '' Sangkhaya fak thong'' – egg and coconut
custard Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with Eggs as food, egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in con ...
served with pumpkin, similar to the coconut jam of Malaysia, Indonesia, and the Philippines. * '' Sarim'' – multi-colored mung bean flour noodles in sweetened coconut milk served with crushed ice. * ''Tako'' –
jasmine Jasmine (botanical name: ''Jasminum'', pronounced ) is a genus of shrubs and vines in the olive family of Oleaceae. It contains around 200 species native to tropical and warm temperate regions of Eurasia, Africa, and Oceania. Jasmines are wid ...
scented coconut pudding set in cups of
pandanus ''Pandanus'' is a genus of monocots with about 578 accepted species. They are palm-like, dioecious trees and shrubs native to the Old World tropics and subtropics. Common names include pandan, screw palm and screw pine. The genus is classified ...
leaf. *'' Thong yip''- "pinched gold egg yolks". One of the nine auspicious Thai desserts. * '' Thong yot'' – sweet round egg ball. One of the nine auspicious Thai desserts. File:Khao tom mat sai kluai 01.jpg, ''Khao tom mat'', sticky rice and banana File:Khanom khrok.jpg, ''Khanom krok'', coconut milk File:Mango_sticy_rice_(3859549574).jpg, ''Khao niao mamuang'', glutinous rice, fresh mango and coconut milk File:Thong_yib.jpg, ''Thong yip'' File:Kluai_buat_chi.jpg, ''Kluai buat chi'' banana, coconut milk and coconut cream File:Khanom tom.JPG, ''Khanom tom'', glutinous rice powder, coconut cream, grated coconut, sugar and flavourings File:Khanom tako sai.jpg, ''Khanom tako'' File:Mo kaeng.jpg, '' Khanom mo kaeng''


Ice cream

Ice cream was introduced to Thailand during the reign of King Rama V when the first ice cream machine was imported to Thailand. Ice cream in the second half of the 19th century was made of coconut water blended with ice. At first, ice could not be produced in Thailand. That led to importing ice from Singapore. Ice cream was then an upper-class treat, but over time ice cream became more widely available and the product was improved by replacing coconut water with coconut milk. There were two types of ice cream in Thailand. First, ice cream in the palace was made of coconut juice with roasted tamarind on top. Second, ice cream for the public was coconut ice cream with the scent of the Nommaeo flower with a slight sweet taste. The ice cream "tube" was born during the reign of Rama VII. Its ingredients were contained inside a zinc tube which was shaken until it solidified, then skewered stick to serve as a handle. It was sold by mobile vendors using dry ice and salt to keep the ice cream cold. Eventually, ice cream was manufactured and sold in small cups."ย้อนตำนานไอศกรีม สู่วัฒนธรรมการกินที่หลากหลาย" . http://www.manager.co.th/Daily/ViewNews.aspx?NewsID=9550000047164 17 เมษายน 2555 11:36 น. According to the ''
Bangkok Post The ''Bangkok Post'' is an English-language daily newspaper published in Bangkok, Thailand. It is published in broadsheet and digital formats. The first issue was sold on 1 August 1946. It had four pages and cost one baht, a considerable amount ...
'', ''aitim tat'' (; "cut ice cream"), was very popular 30 years ago (1986). It came in rectangular bars of various flavors, sliced into pieces by the vendor, who then inserted two wooden sticks into the pieces to use as holders. ''Aitim tat'' was made from milk, coconut milk, flour, sugar, and artificial flavour. The price was one or two
baht The baht (; , ; currency sign, sign: ฿; ISO 4217, code: THB) is the official currency of Thailand. It is divided into 100 ''satang'' (, ). Prior to decimalisation, the baht was divided into eight ''fueang'' (, ), each of eight ''at'' (, ). The ...
, depending on the size. The Pop Company in the 1970s set up the first ice-cream manufacturing plant in Thailand. The company used a duck logo, resulting it the nickname ''aitim tra pet'' (; "duck brand ice cream"). It was sold in front of Chaloemchai Theater. Its most popular offering was called "banana split", with three flavors of ice cream, chocolate, vanilla, and strawberry.


Beverages

''Khrueang duem'' (; ) * '' Cha yen'' – Thai iced tea. * ''
Krating Daeng Krating Daeng (, , ; 'red bull' or 'red gaur') is a non-carbonation, carbonated energy drink created by Chaleo Yoovidhya. The drink is marketed and sold primarily in Southeast Asia, Southeast and East Asia; its derivative, Red Bull, is availabl ...
'' – an
energy drink An energy drink is a type of non-alcoholic psychoactive functional beverage containing stimulant compounds, usually caffeine (at a higher concentration than ordinary soda pop) and taurine, which is marketed as reducing tiredness and improving pe ...
and the origin of
Red Bull Red Bull is a brand of energy drinks created and owned by the Austrian company Red Bull GmbH. With a market share of 43%, it is the most popular energy drink brand as of 2020, and the third most valuable soft drink brand, behind Coca-Cola and ...
. * ''Nam maphrao'' – the juice of a young coconut, often served inside the coconut. * ''Nam matum'' – a refreshing and healthy drink made from the fruit of the Bael tree. * '' Nom yen'' – a drink made from sala syrup and hot milk. * '' Oliang'' – a sweet Thai black
iced coffee Iced coffee is a coffee beverage served cold. It may be prepared either by brewing coffee normally (i.e. carafe, French press, etc.) and then serving it over ice or in cold milk or by cold brew coffee, brewing the coffee cold. In hot brewing, sw ...
. * '' Lao Khao'' – a traditional
distilled spirits Liquor ( , sometimes hard liquor), spirits, distilled spirits, or spiritous liquor are alcoholic drinks produced by the distillation of grains, fruits, vegetables, or sugar that have already gone through alcoholic fermentation. While the w ...
, since
Ayutthaya Ayutthaya, Ayudhya, or Ayuthia may refer to: * Ayutthaya Kingdom, a Thai kingdom that existed from 1350 to 1767 ** Ayutthaya Historical Park, the ruins of the old capital city of the Ayutthaya Kingdom * Phra Nakhon Si Ayutthaya province (locall ...
period, which perhaps give origin to
Okinawa most commonly refers to: * Okinawa Prefecture, Japan's southernmost prefecture * Okinawa Island, the largest island of Okinawa Prefecture * Okinawa Islands, an island group including Okinawa itself * Okinawa (city), the second largest city in th ...
liquor called Awamori. * '' Satho'' – a traditional
rice wine Rice wine is an alcoholic beverage fermentation, fermented from rice, traditionally consumed in East Asia, Southeast Asia and South Asia, where rice is a quintessential staple crop. Rice wine is made by the fermentation of rice starch, during wh ...
from the
Isan Northeast Thailand or Isan (Isan language, Isan/, ; ; also written as Isaan, Isarn, Issarn, Issan, Esan, or Esarn; from Pāli ''isāna'' or Sanskrit ईशान्य ''īśānya'' "northeast") consists of 20 provinces in northeastern Thai ...
region. * ''Nam bai bua bok'' – A refreshing and healthy drink is made from the green leaf of the '' Centella asiatica''. Other alcoholic beverages from Thailand include Hong Thong, Phraya, Regency, Mekhong and Sang Som. Several brands of beer are brewed in Thailand; the two most prominent brands are
Singha Singha (; RTGS: ''Sing'') is a pale lager beer manufactured in Thailand by the Singha Corporation Co. Ltd., a subsidiary of its parent company, Boon Rawd Brewery. Singha was first brewed in 1933, and in 1939 officially endorsed by King Rama ...
and Chang.


Insects

Edible insects, whole or in chili paste and as ingredients in fortified products, are common in Thailand. Some claim that Thailand is the world leader in edible insects. The UN
Food and Agriculture Organization The Food and Agriculture Organization of the United Nations; . (FAO) is a specialized agency of the United Nations that leads international efforts to defeat hunger and improve nutrition and food security. Its Latin motto, , translates ...
(FAO) estimates that there are about 20,000
cricket Cricket is a Bat-and-ball games, bat-and-ball game played between two Sports team, teams of eleven players on a cricket field, field, at the centre of which is a cricket pitch, pitch with a wicket at each end, each comprising two Bail (cr ...
farms alone in 53 of Thailand's 76 provinces. A wide range of insects are eaten in Thailand, especially in Isan and in the north. Many markets in Thailand sell deep-fried
grasshopper Grasshoppers are a group of insects belonging to the suborder Caelifera. They are amongst what are possibly the most ancient living groups of chewing herbivorous insects, dating back to the early Triassic around 250 million years ago. Grassh ...
s, crickets (''ching-rit''), bee larvae,
silkworm ''Bombyx mori'', commonly known as the domestic silk moth, is a moth species belonging to the family Bombycidae. It is the closest relative of '' Bombyx mandarina'', the wild silk moth. Silkworms are the larvae of silk moths. The silkworm is of ...
(''non mai''), ant eggs (''khai mot'') and
termite Termites are a group of detritivore, detritophagous Eusociality, eusocial cockroaches which consume a variety of Detritus, decaying plant material, generally in the form of wood, Plant litter, leaf litter, and Humus, soil humus. They are dist ...
s. The culinary creativity even extends to naming: one tasty larva, which is also known under the name "bamboo worm" (''non mai phai'', '' Omphisa fuscidentalis''), is colloquially called "express train" (''rot duan'') due to its appearance. Most insects reportedly taste fairly bland when deep-fried. In contrast to the bland taste of most of these insects, the ''maeng da'' or ''maelong da na'' ('' Lethocerus indicus'') has been described as having a very penetrating taste, similar to that of a very ripe gorgonzola cheese. This
giant water bug Belostomatidae is a family of freshwater hemipteran insects known as giant water bugs or colloquially as toe-biters, Indian toe-biters, electric-light bugs (because they fly to lights in large numbers), alligator ticks, or alligator fleas (in Flo ...
is famously used in a chili dip called ''nam phrik maeng da''. Ant eggs and silkworms are eaten boiled in a soup in
Isan Northeast Thailand or Isan (Isan language, Isan/, ; ; also written as Isaan, Isarn, Issarn, Issan, Esan, or Esarn; from Pāli ''isāna'' or Sanskrit ईशान्य ''īśānya'' "northeast") consists of 20 provinces in northeastern Thai ...
, or used in egg dishes in northern Thailand.


Street food, food courts, and market food

The street food culture of much of Southeast Asia was introduced by Chinese immigrants during the late 19th century. As a result, many Thai street foods are derived from or heavily influenced by
Chinese cuisine Chinese cuisine comprises cuisines originating from Greater China, China, as well as from Overseas Chinese, Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine ...
. Street food was commonly sold by the ethnic Chinese population of Thailand and did not become popular among native Thai people until the early 1960s, when the rapid urban population growth stimulated the street food culture, and by the 1970s, it had "displaced home-cooking." The quality and choice of street food in Thailand is world-renowned. Bangkok is often mentioned as one of the best street food cities in the world, and even called the street food capital of the world. The website VirtualTourist says: "Few places in the world, if any, are as synonymous with street food as Thailand. For the variety of locations and abundance of options, we selected Bangkok, Thailand, as our number one spot for street food. Bangkok is notable for both its variety of offerings and the city's abundance of street hawkers." There is scarcely a Thai dish that is not sold by a street vendor or at a market somewhere in Thailand. Some specialize in only one or two dishes; others offer a complete menu that rival that of restaurants. Some sell only pre-cooked foods, while others make food to order. Foods that are made to order tend to be dishes that can be quickly prepared: quick stir fries with rice, such as ''phat kaphrao'' (spicy basil-fried minced pork, chicken, or seafood) or ''phat khana'' (stir fried gailan) and quick curries such as ''pladuk phat phet'' (catfish fried with red curry paste). Noodles are a popular street food item as they are mainly eaten as a single dish. Chinese-style noodle soups, fried noodles, and fermented Thai rice noodles ('' khanom chin''), served with a choice of different Thai curries, are popular. Nearly everywhere in Thailand, you will see ''som tam'' ( green papaya salad) and sticky rice sold at stalls and roadside shops. This is popularly eaten together with grilled chicken, but if the shop does not sell any themselves, someone else nearby will. In most cities and towns there will be stalls selling sweet ''roti'', a thin, flat fried dough envelope, with fillings such as banana, egg, and chocolate. The ''roti'' is similar to the Malay '' roti canai'' and Singaporean '' roti prata'', and the stalls are often operated by Thai Muslims. Sweets snacks, collectively called ''khanom'', such as ''tako'' (coconut cream jelly), ''khanom man'' (coconut
cassava ''Manihot esculenta'', common name, commonly called cassava, manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes. Although ...
cake), and ''khanom wun'' (flavored jellies), can be seen displayed on large trays in glass covered push-carts. Other sweets, such as '' khanom bueang'' and '' khanom krok'' (somewhat similar to Dutch ''
poffertjes ''Poffertjes'' () are traditional Dutch batter cakes. Resembling small, fluffy pancakes, they are made with yeast and buckwheat flour. Typically, ''poffertjes'' are sweet treats served with powdered sugar and butter, and sometimes syrup or ...
''), are made to order. In the evenings, mobile street stalls, often only a scooter with a side car, drive by and temporarily set up shop outside bars in Thailand, selling ''kap klaem'' ("drinking food"). Popular ''kap klaem'' dishes sold by mobile vendors are grilled items such as sun-dried squid, meats on skewers, or grilled sour sausages, and deep-fried snacks such as fried insects or fried sausages. Peeled and sliced fruits are also sold from street carts, laid out on a bed of crushed ice to preserve their freshness. ''Salapao'', steamed buns filled with meat or sweet beans and the Thai version of the Chinese steamed ''
baozi Baozi (), or simply bao, is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steaming, steamed. They are a variation of ...
'', are also commonly sold by mobile vendors. Food markets in Thailand, large open air halls with permanent stalls, tend to operate as a collection of street stalls, each vendor with their own set of tables and providing (limited) service, although some resemble the regular food courts at shopping malls and large supermarkets, with service counters and the communal use of tables. Food courts and food markets offer many of the same foods as street stalls, both pre-cooked as well as made to order. Night food markets, in the form of a collection of street stalls and mobile vendors, spring up in parking lots, along busy streets, and at temple fairs and local festivals in the evenings, when the temperatures are more agreeable and people have finished work. The dishes sold at wet markets in Thailand tend to be offered pre-cooked. Many people go there, and also to street vendors, to buy food for at work, or to take back home. It is a common sight to see Thais carrying whole communal meals consisting of several dishes, cooked rice, sweets, and fruit, all neatly packaged in plastic bags and foam food containers, to be shared with colleagues at work or at home with friends and family. Due to the fact that many dishes are similar to those that people would cook at home, it is a good place to find regional, and seasonal, foods.


Vegetarianism in Thailand

Although the Vegetarian Festival is celebrated each year by a portion of Thailand's population, and many restaurants in Thailand will offer vegetarian food during this festival period, pure vegetarian food is usually difficult to find in normal restaurants and eateries in Thailand. All traditionally made
Thai curries Thai curry (, ) is a dish in Thai cuisine made from Thai curry paste, curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Curry, Curries in Thailand mainly differ from the Indian subcontinent in their use of ingredi ...
, for instance, contain
shrimp paste Shrimp paste or prawn sauce is a Fermentation, fermented condiment commonly used in Southeast Asian cuisine, Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed Shrimp and prawn as food, shrimp or krill mixed ...
, and
fish sauce Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, L ...
is used as salt in many Thai dishes. At shops and restaurants that specifically cater to vegetarians, substitutes for these ingredients are used. Meat dishes are also commonly part of the
alms Alms (, ) are money, food, or other material goods donated to people living in poverty. Providing alms is often considered an act of Charity (practice), charity. The act of providing alms is called almsgiving. Etymology The word ''alms'' come ...
offered to Buddhist monks in Thailand, as
vegetarianism Vegetarianism is the practice of abstaining from the Eating, consumption of meat (red meat, poultry, seafood, insects as food, insects, and the flesh of any other animal). It may also include abstaining from eating all by-products of animal slau ...
is not considered obligatory in
Theravada ''Theravāda'' (; 'School of the Elders'; ) is Buddhism's oldest existing school. The school's adherents, termed ''Theravādins'' (anglicized from Pali ''theravādī''), have preserved their version of the Buddha's teaching or ''Dharma (Buddhi ...
Buddhism, but having an animal killed specifically to feed Buddhist monks is prohibited. In most towns and cities, traditional Buddhist vegetarian fare, without any meat or seafood products of any kind and also excluding certain strong tasting vegetables and spices, is sold at specialized vegetarian restaurants which can be recognized by a yellow sign with in Thai script the word ''che'' () or ''ahan che'' () written on it in red. These restaurants serve what can be regarded as
vegan Veganism is the practice of abstaining from the use of animal products and the consumption of animal source foods, and an associated philosophy that rejects the commodity status of animals. A person who practices veganism is known as a ve ...
food. Many Indian restaurants of the sizable Thai-Indian community will also have vegetarian dishes on offer, due to the fact that vegetarianism is held as an ideal by many followers of the Hindu faith. Indian vegetarian cuisine can incorporate
dairy product Dairy products or milk products are food products made from (or containing) milk. The most common dairy animals are cow, water buffalo, goat, nanny goat, and Sheep, ewe. Dairy products include common grocery store food around the world such as y ...
s and
honey Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of pl ...
. Due to the increased demand for vegetarian food from foreign tourists, many hotels, guesthouses and restaurants that cater to them will now also have vegetarian versions of Thai dishes on their menu. Pescatarians would have very few problems with Thai cuisine due to the abundance of Thai dishes which only contain fish and seafood as their source of animal protein.


Culinary diplomacy

Thai cuisine only became well-known worldwide from the 1960s on, when Thailand became a destination for international tourism and US troops arrived in large numbers during the
Vietnam War The Vietnam War (1 November 1955 – 30 April 1975) was an armed conflict in Vietnam, Laos, and Cambodia fought between North Vietnam (Democratic Republic of Vietnam) and South Vietnam (Republic of Vietnam) and their allies. North Vietnam w ...
. The number of Thai restaurants went up from four in the 1970s
London London is the Capital city, capital and List of urban areas in the United Kingdom, largest city of both England and the United Kingdom, with a population of in . London metropolitan area, Its wider metropolitan area is the largest in Wester ...
to between two and three hundred in less than 25 years. The earliest attested Thai restaurant in the United States, "Chada Thai", opened its doors in 1959 in
Denver Denver ( ) is a List of municipalities in Colorado#Consolidated city and county, consolidated city and county, the List of capitals in the United States, capital and List of municipalities in Colorado, most populous city of the U.S. state of ...
, Colorado. It was run by the former newspaper publisher Lai-iad (Lily) Chittivej. The oldest Thai restaurant in London, "The Bangkok Restaurant", was opened in 1967 by Mr and Mrs Bunnag, a former Thai diplomat and his wife, in
South Kensington South Kensington is a district at the West End of Central London in the Royal Borough of Kensington and Chelsea. Historically it settled on part of the scattered Middlesex village of Brompton. Its name was supplanted with the advent of the ra ...
. The global popularity of Thai cuisine is seen as an important factor in promoting tourism, and also increased exports of Thailand's agricultural sector. From the 2000s, it was developed as a deliberate gastrodiplomacy. The Thaksin administration (2001–2006) launched the "Kitchen of the World" campaign early in its tenure to promote Thai cuisine internationally, with a yearly budget of 500 million
baht The baht (; , ; currency sign, sign: ฿; ISO 4217, code: THB) is the official currency of Thailand. It is divided into 100 ''satang'' (, ). Prior to decimalisation, the baht was divided into eight ''fueang'' (, ), each of eight ''at'' (, ). The ...
. It provided loans and training for
restaurateur A restaurateur is a person who opens and runs restaurants professionally. Although over time the term has come to describe any person who owns a restaurant, traditionally it refers to a highly skilled professional who is proficient in all aspe ...
s seeking to establish Thai restaurants overseas; established the "Thai Select" certification program which encouraged the use of ingredients imported from Thailand; and promoted integration between Thai investors,
Thai Airways Thai Airways International plc () is the flag carrier airline of Thailand. Formed in 1961 as a joint venture between Scandinavian Airlines, SAS and Thai Airways Company, the airline has its corporate headquarters in Vibhavadi Rangsit Road, Chat ...
, and the Tourism Authority of Thailand with Thai restaurants overseas. The "Global Thai" program, launched in 2002, was a government-led culinary diplomacy initiative. It aimed to boost the number of Thai restaurants worldwide to 8,000 by 2003 from about 5,500 previously. By 2011, that number had swelled to more than 10,000 Thai restaurants worldwide. The program was explained in ''Thailand: Kitchen of the World'', an e-book published to promote the program. The point of the e-book: "In the view of the Export Promotion Department, Thai restaurants have a good business potential that can be developed to maintain a high level of international recognition. To achieve that goal, the department is carrying out a public relations campaign to build up a good image of the country through Thai restaurants worldwide." The Department of Export Promotion of the Thai Ministry of Commerce offers potential restaurateurs plans for three different "master restaurant" types—from fast food to elegant—which investors can choose as a prefabricated restaurant plan. Concomitantly, the Export-Import Bank of Thailand offered loans to Thai nationals aiming to open restaurants abroad, and the Small and Medium Enterprise Development Bank of Thailand set up an infrastructure for loans of up to US$3 million for overseas food industry initiatives, including Thai restaurants. One survey conducted in 2003 by the Kellogg School of Management and Sasin Institute showed that Thai cuisine ranked fourth when people were asked to name an
ethnic An ethnicity or ethnic group is a group of people with shared attributes, which they collectively believe to have, and long-term endogamy. Ethnicities share attributes like language, culture, common sets of ancestry, traditions, society, re ...
cuisine, after
Italian Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, a Romance ethnic group related to or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance languag ...
, French, and
Chinese cuisine Chinese cuisine comprises cuisines originating from Greater China, China, as well as from Overseas Chinese, Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine ...
. When asked "what is your favourite cuisine?", Thailand's cuisine came in at sixth place, behind the three aforementioned cuisines, and Indian and
Japanese cuisine Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese language, Japanese: ) is based on rice with m ...
. In June 2009, the Tourism Authority of Thailand organised a conference to discuss these matters at the Queen Sirikit National Convention Centre in Bangkok. TAT Governor Seree Wangpaichitr said, "This conference was long overdue. The promotion of Thai cuisine is one of our major niche-market targets. Our figures show that visitors spent 38.8 billion baht on eating and drinking last year, up 16% over 1997." In the list of the "World's 50 most delicious foods", compiled by
CNN Cable News Network (CNN) is a multinational news organization operating, most notably, a website and a TV channel headquartered in Atlanta. Founded in 1980 by American media proprietor Ted Turner and Reese Schonfeld as a 24-hour cable ne ...
in 2011, '' som tam'' stands at place 46, '' nam tok mu'' at 19, '' tom yam kung'' at 8, and
massaman curry Massaman curry (, , ) is a rich, flavourful, and mildly spicy Thai curry. It is a Fusion cuisine, fusion dish, combining ingredients from three sources: Persia, the Indian Subcontinent, and the Malay Archipelago (e.g., cardamom, cinnamon, cloves, ...
stands on first place as most delicious food in the world. In a reader's poll held a few months later by CNN, ''Nam tok mu'' came in at 36, Thai fried rice at 24, green curry at 19, ''massaman'' curry at 10, and Thai ''som tam'', pad thai, and ''tom yam kung'' at six, five, and four. In 2012, the British '' Restaurant Magazine'' included Nahm Bangkok of chef David Thompson in its yearly list of
The World's 50 Best Restaurants The World's 50 Best Restaurants is a list produced by the UK media company William Reed Ltd, William Reed, which originally appeared in the British magazine ''Restaurant (magazine), Restaurant'' in 2002. The list and awards are no longer direc ...
.


Awards

Thai chefs of the Thailand Culinary Academy took second place in the Gourmet Team Challenge (Practical) of the FHC China International Culinary Arts Competition 14 in Shanghai, China on 14–16 November 2012. They won the IKA Culinary Olympic 2012 competition held in
Erfurt Erfurt () is the capital (political), capital and largest city of the Central Germany (cultural area), Central German state of Thuringia, with a population of around 216,000. It lies in the wide valley of the Gera (river), River Gera, in the so ...
, Germany between 5–10 October 2012, where they received four gold and one silver medal. In 2011, the
James Beard Foundation Award The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize chefs, restaurateurs, authors and journalists in the United States. They are scheduled around James Beard's May 5 birthday. The media awar ...
for Best Chef in the
Northwestern United States The Northwestern United States, also known as the American Northwest or simply the Northwest, is an informal geographic region of the United States. The region consistently includes the states of Oregon, Washington, Idaho, Montana and Wyoming ...
, was presented to Andy Ricker of restaurant "
Pok Pok Pok Pok was a group of Thai restaurants based in Portland, Oregon, founded and led by chef Andy Ricker. Pok Pok won both local recognition and major industry awards, with ''The Oregonian'' describing the restaurant as "one of those quintessenti ...
" in
Portland, Oregon Portland ( ) is the List of cities in Oregon, most populous city in the U.S. state of Oregon, located in the Pacific Northwest region. Situated close to northwest Oregon at the confluence of the Willamette River, Willamette and Columbia River, ...
, and for Best Chef in the
Southwestern United States The Southwestern United States, also known as the American Southwest or simply the Southwest, is a geographic and cultural list of regions of the United States, region of the United States that includes Arizona and New Mexico, along with adjacen ...
to Saipin Chutima of restaurant "Lotus of Siam" in
Winchester, Nevada Winchester is an unincorporated town and census-designated place (CDP) in Clark County, Nevada, United States that contains part of the Las Vegas Strip. It is one of a number of CDPs in the unincorporated urbanized area directly south of Las ...
.


Michelin stars

Three restaurants that specialize in Thai cuisine, but are owned by non-Thai chefs, have received
Michelin star The ''Michelin Guides'' ( ; ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The ''Guide'' awards up to three Michelin stars for excellence to a select few restaurants in certain geographic ...
s: * 2002 – 2011 " Nahm" in
London London is the Capital city, capital and List of urban areas in the United Kingdom, largest city of both England and the United Kingdom, with a population of in . London metropolitan area, Its wider metropolitan area is the largest in Wester ...
, run by chef David Thompson * 2009 – "Kiin Kiin" in
Copenhagen Copenhagen ( ) is the capital and most populous city of Denmark, with a population of 1.4 million in the Urban area of Copenhagen, urban area. The city is situated on the islands of Zealand and Amager, separated from Malmö, Sweden, by the ...
, run by chef Henrik Yde-Andersen and Lertchai Treetawatchaiwong * 2015 – "
Pok Pok Pok Pok was a group of Thai restaurants based in Portland, Oregon, founded and led by chef Andy Ricker. Pok Pok won both local recognition and major industry awards, with ''The Oregonian'' describing the restaurant as "one of those quintessenti ...
NY" in
New York City New York, often called New York City (NYC), is the most populous city in the United States, located at the southern tip of New York State on one of the world's largest natural harbors. The city comprises five boroughs, each coextensive w ...
, run by chef Andy Ricker


Culinary tours and cooking courses

Culinary tours of Thailand have gained popularity in recent years. Alongside other forms of tourism in Thailand, food tours have carved a niche for themselves. Many companies offer culinary and cooking tours of Thailand and many tourists visiting Thailand attend cooking courses offered by hotels, guesthouses and cooking schools.


Governmental interventions

The Thai government believes that a substandard Thai restaurant meal served abroad "...sabotages the country's reputation." To ensure the quality of Thai food abroad, the government has over the years initiated a series of programs designed to create universal standards for Thai food. In 2003 the
Ministry of Finance A ministry of finance is a ministry or other government agency in charge of government finance, fiscal policy, and financial regulation. It is headed by a finance minister, an executive or cabinet position . A ministry of finance's portfoli ...
sent officials to the US to award certificates to deserving restaurants. On their return the project was abandoned. Soon thereafter, the Ministry of Labor created ''Krua Thai Su Krua Lok'' ('Thai kitchen goes global'). Its centerpiece was a 10-day Thai cooking course for those who wanted to prepare Thai food overseas. The effort was short-lived. After some officials had a bad Thai meal abroad, in 2013 the Yingluck administration had the idea of standardising Thai food everywhere. The National Food Institute (NFI) came up with a program called ''Rod Thai Tae'' ('authentic Thai taste'). A parallel effort was called the "Thai Delicious" project.


Thai Delicious project

Thailand's National Innovation Agency (NIA), a public organization under the Thai Ministry of Science and Technology, spearheaded a 30 million baht (US$1 million), effort by the government to: * Develop Thai recipes with "authentic taste" and establish them as standard recipes * Develop biosensor equipment to analyze and evaluate taste and flavors * Develop institutional food (ready-to-cook products) based on the standardized recipes to meet the demand for Thai food in foreign countries * Provide a food certification service as well as training for local and foreign chefs working in Thai restaurants worldwide The agency has posted 11 "authentic" recipes for '' tom yam kung'' (''nam sai''), ''tom yam kung'' (''nam khon''), pad thai,
Massaman curry Massaman curry (, , ) is a rich, flavourful, and mildly spicy Thai curry. It is a Fusion cuisine, fusion dish, combining ingredients from three sources: Persia, the Indian Subcontinent, and the Malay Archipelago (e.g., cardamom, cinnamon, cloves, ...
, '' kaeng khiao wan'' (green curry), '' kaeng lueang'' (southern Thai sour curry), ''golek'' chicken sauce, ''
khao soi ''Khao soi'' or ''khao soy'' (, ; , ; , ; , ; , ) is a Chin Haw dish served in Laos and northern Thailand. A comparable dish, ''ohn no khao swè'', is widely served in Myanmar. In Myanmar, it is known as "khao swè", an adaptation of the origin ...
'', '' sai ua'' (northern Thai sausage), '' nam phrik num'' (green pepper chili paste), and '' nam phrik ong'' (northern Thai chili paste). These recipes were featured at a gala dinner promoting "Authentic Thai Food for the World", held at the Plaza Athénée Hotel Bangkok on 24 August 2016 at which Thailand's Minister of Industry was the honored guest. By 2020, Thai Delicious plans to post over 300 Thai food recipes. To determine authenticity, Thai researchers developed the "e-delicious machine", described as "...an intelligent robot that measures smell and taste in food ingredients through sensor technology in order to measure taste like a food critic." The machine evaluates food by measuring its conductivity at different voltages. Readings from 10 sensors are combined to produce a chemical signature. Because the machine cannot judge taste, the food is compared with a standard derived from a database of popular preferences for each dish. For tom yam, the spicy soup flavored with
Kaffir lime ''Citrus hystrix'', called the kaffir lime, Thai lime or makrut lime, (, ) is a citrus fruit native to tropical Southeast Asia. Its fruit and leaves are used in Southeast Asian cuisine, and its essential oil is used in perfumery. Its rind and cr ...
leaves and
coriander Coriander (), whose leaves are known as cilantro () in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an annual plant, annual herb (''Coriandrum sativum'') in the family Apiaceae. Most people perceive the ...
, researchers posted notices at
Chulalongkorn University Chulalongkorn University (CU; ; , ) is a public university, public Autonomous university, autonomous research university in Bangkok, Thailand. The university was originally founded during King Chulalongkorn's reign as a school for training ro ...
in Bangkok, requesting 120 tasters. The tasters—students, university staff, and area workers—were paid a few
baht The baht (; , ; currency sign, sign: ฿; ISO 4217, code: THB) is the official currency of Thailand. It is divided into 100 ''satang'' (, ). Prior to decimalisation, the baht was divided into eight ''fueang'' (, ), each of eight ''at'' (, ). The ...
for their opinions. They were served 10 differently prepared soups and rated each one. The winning soup was declared the standard, and its chemical characteristics were programmed into the machine. When testing food, the machine returns a numerical score from one to 100. A score lower than 80 is deemed "not up to standard". The machine cost about US$100,000 to develop. Restaurants that follow officially sanctioned recipes can affix a "Thai Delicious" logo to their menus. Each machine sold for 200,000
baht The baht (; , ; currency sign, sign: ฿; ISO 4217, code: THB) is the official currency of Thailand. It is divided into 100 ''satang'' (, ). Prior to decimalisation, the baht was divided into eight ''fueang'' (, ), each of eight ''at'' (, ). The ...
. This project was shelved. The Thai Delicious project has been criticized, the main rationale being that "Standardisation is the enemy of Thai food." Some observers think, however, that the quality of Thai food, at least in the US, is declining with its increased popularity, a state of affairs that Thai Delicious aims to fix. In August 2018, Thailand's Ministry of Commerce kicked off a project called "Thai Select". It issues certificates in three grades to domestic Thai restaurants: gold (five stars); red (four stars); and orange (three stars). The goal is to enable tourists to Thailand to choose a worthy restaurant. Culture Minister Vira Rojpojchanarat announced in 2018 that between 2020 and 2024, his ministry will investigate ways to preserve authentic Thai cuisine from the increasing influence of foreign dishes. "Unique in its preparation with recipes handed down for generations, Thai culinary art needs better protection against foreign influences which are now changing the look and taste of certain local dishes," he warned. The plan will conform to the Convention for the Safeguarding of the Intangible Cultural Heritage, initiated by the United Nations Educational, Scientific and Cultural Organisation (
UNESCO The United Nations Educational, Scientific and Cultural Organization (UNESCO ) is a List of specialized agencies of the United Nations, specialized agency of the United Nations (UN) with the aim of promoting world peace and International secur ...
). The 2003 convention intends to protect the "uses, representations, expressions, knowledge and techniques that communities, groups and, in some cases, individuals, recognised as an integral part of their cultural heritage".


Salt reduction efforts

On average, Thai people consume 4,300 mg of sodium per day, twice the
WHO The World Health Organization (WHO) is a specialized agency of the United Nations which coordinates responses to international public health issues and emergencies. It is headquartered in Geneva, Switzerland, and has 6 regional offices and 15 ...
's recommended maximum. Thai street food is one of the top three contributors to high salt intake. The Public Health Ministry has embarked on a program to reduce the population's salt consumption by 30 percent.


See also

* List of Thai dishes (includes names in
Thai script The Thai script (, , ) is the abugida used to write Thai language, Thai, Southern Thai language, Southern Thai and many other languages spoken in Thailand. The Thai script itself (as used to write Thai) has 44 consonant symbols (, ), 16 vowel s ...
) * List of Thai ingredients (includes names in
Thai script The Thai script (, , ) is the abugida used to write Thai language, Thai, Southern Thai language, Southern Thai and many other languages spoken in Thailand. The Thai script itself (as used to write Thai) has 44 consonant symbols (, ), 16 vowel s ...
) * List of Thai khanom *
List of Thai restaurants Following is a list of notable restaurants that specialize in Thai cuisine: * Anajak Thai, Los Angeles, California, U.S. * Camile (restaurant chain), Camile – an Irish restaurant chain that serves Thai cuisine * Eem (restaurant), Eem – Tha ...
* List of Thai desserts and snacks * Tourism in Thailand * Culture of Thailand * Thai curry * Thai salads *
Filipino cuisine Filipino cuisine is composed of the cuisines of more than a hundred distinct Ethnic groups in the Philippines, ethnolinguistic groups found throughout the Philippines, Philippine archipelago. A majority of mainstream Filipino dishes that comp ...
*
Indian cuisine Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally av ...
*
Indonesian cuisine Indonesian cuisine is a collection of various regional culinary traditions by various ethnic groups that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed ...
* Khmer royal cuisine


References


Further reading

* David Thompson, ''Classic Thai Cuisine'', 145 pages, Berkeley:
Ten Speed Press Ten Speed Press is a publishing house founded in Berkeley, California, in 1971 by Phil Wood. It was bought by Random House in February 2009 and became part of their Crown Publishing Group division. History Wood worked with Barnes & Noble in 196 ...
, 1993, * Vatcharin Bhumichitr, ''The Essential Thai Cookbook,'' 192 pages, New York: Clarkson N. Potter Inc., 1994, * * Joe Cummings, ''Lonely Planet World Food Thailand'', 288 pages,
Lonely Planet Lonely Planet is a travel guide book publisher. Founded in Australia in 1973, the company has printed over 150 million books. History 20th century Lonely Planet was founded by married couple Maureen Wheeler, Maureen and Tony Wheeler. In 19 ...
Publications, 2000, * Andy Ricker, ''Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand'', 304 pages, Berkeley: Ten Speed Press, 2013, * ML Sirichalerm Svasti (Chef McDang), ''The Principles of Thai Cookery,'' 304 pages, McDang dot Com Company, Limited, 2010, * Leela Punyaratabandhu, ''Simple Thai Food: Classic Recipes from the Thai Home Kitchen'', 236 pages, Berkeley: Ten Speed Press, 2014,


External links


Thaifoodmaster – Step by Step recipes, Thai cuisine history and Thai culture

Mae Ban – Traditional Thai Recipes

Thailand Food Culture: Thai Cuisine’s 9 Best Dishes

Vegetarian Thai Recipes
{{DEFAULTSORT:Thai Cuisine Southeast Asian cuisine