Thai Cuisine

Thai cuisine has been shaped for centuries by the cultural diversity of the Thai people. Considered the origin of all Asian cuisines, it heralds the subtle blend of flavors between the East and the West, giving rise to an impressive culinary richness. Using very simple basic techniques, its uniqueness and originality lie in the quality of its ingredients. It highlights exotic products such as Thai basil, lemongrass, or coconut milk and balances the five flavors: sweet, sour, salty, spicy, and bitter. Chili is slightly more pronounced than the other flavors, which is why Thai dishes are mostly very spicy. As Thailand is an Asian country, its cuisine is mainly based on rice and noodles. Seasoning, texture, and cooking methods allow each dish to stand out from the others. Locals use a variety of ingredients to flavor their dishes, such as lemongrass, kaffir lime juice, red chili, fish sauce, tamarind sauce, cardamom, galangal, and green onions. Thai culinary art is revealed in salads, soups, stir-fried noodles, fried rice, or mango served with sticky rice. An icon of Asian flavors, pad Thai is the Thai people's favorite dish. It consists of rice noodles, tofu, shrimp, and peanuts mixed with tamarind sauce. One could say that your culinary journey in Thailand is not complete until you have tasted pad Thai.

Cuisine across regions

Each Thai region has its own culinary identity, reflecting the cultural value of each ethnic group. The conception of dishes and the ingredients that compose them vary depending on the culture of each ethnic group representing the region and the products available in the market. Thus, inhabitants living in western Thailand associate different varieties of meat with the preparation of their dishes. Among the foods in the Kingdom of Siam, those from the central region remain the mildest. Noodles and desserts give way to milder dishes, slightly spiced with curry. The conception of dishes in the northern part of the country is strongly influenced by Burmese cuisine, while that of the northeast resembles Laotian cuisine.

Tourism influence on Thai cuisine

Thai cuisine evolves with the expansion of its tourism sector. Before, Thais were unaware of the existence of spoons and forks; they ate with their hands and were content with street food. Today, the cuisine that was once reserved for the royal family has become accessible to everyone. Spoons and forks are now integral parts of the cutlery on their table. Chopsticks are used to eat Chinese, Japanese, or Korean noodles. Nevertheless, some people in the northern and northeastern parts of the country still eat rice balls with their right hand. Dishes tend to westernize in certain highly touristy areas, and Thais have learned to cook their basic dishes with less chili.