Thai Food

Thai food is meant for sharing. Everybody gets their own plate of rice and tiny soup bowl, but all the other dishes are laid out in the center of the table and you’re free to eat what you wish. Though some people believe that taking the last piece from a shared plate is considered slightly unlucky, and you may hear people make wishes for others to compensate for their own misfortune — a popular wish is that “may my girl/boyfriend be beautiful”!

Thai cuisine

Thai cuisine is characterized by strong flavors, especially lime juice, lemon grass and fresh coriander, the combination of which gives Thai food its distinctive taste. In addition, Thai food has a deserved reputation for being spicy, with hot little torpedo-shaped chillies called phrik khii nuu (พริกขี้หนู, lit. “mouse shit chillies”) making their way into many a dish. Thais are well aware that these can be more than Westerners can handle and will often ask if you like it hot (เผ็ด phet); answer “yes” at your own risk!

Thai dishes can be roughly categorized into central Thai food (around Bangkok), northern Thai food (from the northern region around Chiang Mai, with Burmese and Chinese influence), north-eastern Thai food (from the Isaan region bordering with Laos) and southern Thai food (with heavy influences from Malaysia). The following list covers some better-known dishes; see Isaan for Isaan food, which is widely available throughout the country.

The Thai staple food is rice (ข้าว khao), so much so that in Thai eating a meal, kin khao, literally means “eat rice”.

• Khao suai (ข้าวสวย) or “beautiful rice” is the plain white steamed rice that serves as the base of almost every meal.

• Khao phat (ข้าวผัด) is simple fried rice, usually with some pork (muu) or chicken (kai) mixed in.

• Khao tom (ข้าวต้ม) is a salty and watery rice porridge served with condiments, quite popular at breakfast.

• Khao nio (ข้าวเหนียว) or “sticky rice” is glutinous rice - usually eaten dry, traditionally by hand, with grilled/fried pork or chicken or beef.

Noodles

Thais are great noodle eaters. The most common kind is rice noodles, served angel-hair (เส้นหมี่ sen mii), small (เส้นเล็ก sen lek), large (เส้นใหญ่ sen yai) and giant (ก๋วยเตี๋ยว kuay tio), but egg noodles (บะหมี่ ba mii), Chinese-style stuffed wonton ravioli (เกี๊ยว kio) and glass noodles made from mung beans (วุ้นเส้น wun sen) are also popular.

Unlike other Thai foods, noodles are usually eaten with chopsticks. They are also usually served with a rack of four condiments, namely dried red chillies , fish sauce, vinegar and sugar which diners can add to their own taste.

• Phat thai (ผัดไทย), literally “fried Thai”, means thin rice noodles fried in a tamarind-based sauce. Ubiquitous, cheap and often excellent - and as an added bonus, it’s usually chili-free!

• Ba mii muu daeng (บะหมี่หมูเเดง) is egg noodles with slices of Chinese-style barbecued pork.

• Kuai tio ruea (ก๋วยเตี๋ยวเรือ) is a rice noodle soup with a fiery pork blood stock and an assortment of offal. An acquired taste, but an addictive one.

The line between soups (ต้ม tom, literally just “boiled”) and curries (เเกง kaeng) is a little fuzzy, and many dishes the Thais call curries would be soups to an Indian. A plate of rice with a ladleful of a curry or two on top, known as khao kaeng (ข้าวเเกง), is a very popular quick meal if eating alone.

• Tom yam kung (ต้มยำกุ้ง) is the quintessential Thai dish, a sour soup with prawns, lemongrass and galangal. The real thing is quite spicy, but toned-down versions are often available on request.

• Tom kha kai (ต้มข่าไก่) is the Thai version of chicken soup in a rich galangal-flavored coconut stock, with mushrooms and not a few chillies.

• Kaeng daeng (เเกงเเดง, “red curry”) and kaeng phet (เเกงเผ็ด, “hot curry”) are the same dish and, as you might guess, this coconut-based dish can be spicy. Red curry with roast duck (kaeng pet yaang เเกงเป็ดย่าง) is particularly popular.

• Kaeng khio-waan (เเกงเขียวหวาน), sweet green curry, is a coconut-based curry with strong accents of lemongrass and kaffir lime. Usually milder than the red variety.

• Kaeng som (เเกงส้ม), orange curry, is more like tamarind soup than curry, usually served with pieces of herb omelette in the soup.

Mains

Thais like their mains fried (ทอด thot or ผัด phat) or grilled (yaang ย่าง). Fish, in particular, is often deep-fried until the meat turns brown and crispy.

• Ka-phrao kai (กะเพราไก่), literally “basil chicken” is a simple but intensely fragrant stirfry made from peppery holy basil leaves, chillies and chicken.

Salads

About the only thing Thai salads (ยำ yam) have in common with the Western variety is that they are both based on raw vegetables. A uniquely Thai flavor is achieved by drowning the ingredients in fish sauce, lime juice and chillies - the end result can be very spicy indeed!

• Som tam (ส้มตำ), a salad made from shredded and pounded raw papaya is often considered a classic Thai dish, but it actually originates from neighboring Laos. However, the Thai version is less sour and more sweet than the original, with peanuts and dried shrimp mixed in.

• Yam ponlamai (ยำผลไม้) is Thai-style fruit salad, meaning that instead of canned maraschino cherries it has fresh fruit topped with oodles of fish sauce and chillies.

• Yam som-o (ยำส้มโอ) is an unusual salad made from pomelo (a mutant version of grapefruit) and anything else on hand, often including chicken or dried shrimp.

• Yam wunsen (ยำวุ้นเส้น) is perhaps the most common yam, with glass noodles and shrimp.

Thais don’t usually eat “dessert” in the Western after-meal sense, although you may get a few slices of fresh fruit (ผลไม้ ponlamai) for free at fancier places, but they certainly have a finely honed sweet tooth.

• Khanom (ขนม) covers a vast range of cookies, biscuits, chips and anything else snackable, and piles of the stuff can be found in any Thai office after lunch. One common variety called khanom khrok (ขนมครก) is worth a special mention: these are little lens-shaped pancakes of rice and coconut, freshly cooked and served by street vendors everywhere.

• Khao nio ma-muang (ข้าวเหนียวมะม่วง) means “sticky rice with mango”, and that’s what you get, with some coconut milk drizzled on top. Filling and delicious and an excellent way to cool the palate after a spicey Thai dish!

• Waan yen (หวานเย็น), literally “sweet cold”, consists of a pile of ingredients of your choice (including things like sweet corn and kidney beans) topped with syrup, coconut cream and a pile of ice, and is great for cooling down on a hot day or after a searing curry.

Vegetarian food

Vegetarians won’t have too many problems surviving in Thailand, with one significant exception: fish sauce (น้ำปลา naam plaa) is to Thai cuisine what soy sauce is to Chinese food, and keeping it out of soups, curries and stir-fries will be a challenge.

That said, Thailand is a Buddhist country and vegetarianism is a fairly well-understood concept, especially among Chinese Thais (many of whom eat only vegetarian food during several festivals). Tofu is a traditional Thai ingredient and they aren’t afraid to mix it up in some non traditional dishes such as omelettes (with or without eggs), submarine sandwiches, and burritos. Since Thai dishes are usually made to order, it’s easy to ask for anything on the menu to be made without meat or fish. Bangkok features several fantastic veggie and vegan restaurants, but outside of big cities make sure to check that your idea of “veggie” matches the chef’s.

Some key phrases for vegetarians:

• phom kin je (m) / di-chan kin je (f) ผม(ดิฉัน)กินเจ “I eat only vegetarian food”

• karunaa mai sai naam plaa กรุณาไม่ใส่น้ำปลา “Please don’t use fish sauce”