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THAI FOOD

850 views · Published 25 February 2017 · 16:43 · Indexed 22 October 2026

Channel: GIRL IN PARADISE · 2017 · People & Blogs

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THAI FOOD, ASIAN CUISINE, THAI CUISINE, STREET FOOD THAILAND, BANGKOK STREET FOOD,  Thai cuisine (Thai: อาหารไทย, RTGS: ahan thai, pronounced [ʔāː.hǎːn tʰāj]) is the national cuisine of Thailand.

Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Thai chef McDang characterises Thai food as demonstrating "intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor", as well as care being given to the food's appearance, smell and context.[1] Australian Thai food critic and enthusiast Lawrence Emanuel observes that unlike many other cuisines, Thai cooking rejects simplicity and is about "...the juggling of disparate elements to create a harmonious finish, particularly in Som Tum Pu Pla Ra".[2]

In 2017, seven Thai dishes appeared on a list of the "World's 50 Best Foods"— a online poll of 35,000 people worldwide by CNN Travel. Thailand had more dishes on the list than any other country. They were: tom yam goong (4th), pad Thai (5th), som tam (6th), massaman curry (10th), green curry (19th), Thai fried rice (24th) and som tum pu pla ra (36th).  Thai food was traditionally eaten with the hand [20][21] while seated on mats or carpets on the floor or coffee table in upper middle class family, customs still found in the more traditional households. Today, however, most Thais eat with a fork and spoon. Tables and chairs were introduced as part of a broader Westernization 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.[22]

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.[23] A traditional ceramic spoon is sometimes used for soup, and knives are not generally used at the table.[1] It is common practice for both the Thais and the hill tribe peoples who live in Lanna and Isan 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.


Thai meal in a village temple
Chopsticks were foreign utensils to most ethnic groups in Thailand with the exception of the Thai Chinese, and a few other cultures such as the Akha people, who are recent arrivals from Yunnan Province, China. Traditionally, the majority of ethnic Thai people 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 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.[24][25] 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 (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.

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