View source for Thai cuisine

{{short description|Culinary traditions of Thailand}}
{{Use dmy dates|date=October 2024}}
{{Contains special characters|Thai}} 

'''Thai cuisine''' ({{langx|th|อาหารไทย}}, {{RTGS|''ahan thai''}}, {{IPA|th|ʔāː.hǎːn tʰāj|pron}}), the national [[cuisine]] of [[Thailand]] and of [[Thai people]], places emphasis on lightly prepared dishes with aromatics and [[spicy heat]]. Traditional Thai cuisine loosely falls into four categories: {{transliteration|th|tom}} ({{langx|th|ต้ม}}, boiled dishes), {{transliteration|th|yam}} ({{langx|th|ยำ}}, spicy salads), {{transliteration|th|tam}} ({{langx|th|ตำ}}, pounded foods), and {{transliteration|th|kaeng}} ({{langx|th|แกง}}, curries). Deep-frying, stir-frying and steaming are methods introduced from [[Chinese cuisine]].<ref name="BP-20190922">{{cite news |last1=Sukphisit |first1=Suthon |title=Curry extraordinaire |url=https://www.bangkokpost.com/life/social-and-lifestyle/1755664/curry-extraordinaire |access-date=22 September 2019 |work=Bangkok Post |issue=B Magazine |date=22 September 2019}}</ref>

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]]''. Thailand had more dishes on the list than any other country: [[tom yum kung]] (4th), [[pad thai]] (5th), [[som tam]] (6th), [[massaman curry]] (10th), [[green curry]] (19th), [[Thai fried rice]] (24th) and [[nam tok mu]] (36th).<ref name="CNN-2017">{{cite news|title=Your pick: World's 50 best foods|author=Tim Cheung|date=2011-09-07|work=CNN|url=http://travel.cnn.com/explorations/eat/readers-choice-worlds-50-most-delicious-foods-012321/|access-date=2018-05-05|archive-date=8 July 2017|archive-url=https://web.archive.org/web/20170708091757/http://travel.cnn.com/explorations/eat/readers-choice-worlds-50-most-delicious-foods-012321/|url-status=live}}</ref>. Thai cuisine is defined by its characteristic balance of sweet, sour, salty, and spicy flavors using fresh ingredients, aromatic herbs, and techniques like stir frying, steaming and deep frying.

==History==

===Historical influences===

[[File:Thai vegetable carving.jpg|thumb|The local art of [[vegetable carving]] is believed to have begun in the [[Sukhothai Kingdom]] nearly 700 years ago.<ref>{{cite web |url=http://www.thaicarving.co.uk/php/history.php |title=The History of Thai Fruit and Vegetable Carving |access-date=2014-12-11 |url-status=dead |archive-url=https://web.archive.org/web/20151125120930/http://www.thaicarving.co.uk/php/history.php |archive-date=25 November 2015 |df=dmy-all }}</ref>]]

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 [[History of Indian influence on Southeast Asia#Thailand|influenced]] by [[Indian cuisine]]. He wrote that Thai people learned how to use [[Ayurveda|spices]] in their food in various ways from Indians. Thais also obtained the methods of making [[Ayurveda|herbal medicines]] from the Indians. Some plants like sarabhi of the family [[Clusiaceae|Guttiferae]], panika or [[Parijata|harsinghar]], phikun or ''[[Mimusops elengi]]'' and bunnak or the [[Mesua ferrea|rose chestnut]] etc. were brought from India.<ref name="indthai">{{cite news | url=http://www.esamskriti.com/essay-chapters/Historical-Ties-India-and-Thailand-1.aspx | title=Historical Ties India and Thailand | access-date=4 April 2020 | archive-date=28 January 2017 | archive-url=https://web.archive.org/web/20170128152426/http://www.esamskriti.com/essay-chapters/Historical-Ties-India-and-Thailand-1.aspx | url-status=live }}</ref> 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.<ref name="ภาสกรวงษ์">{{cite book |year = 1908 |title = Mae Krua Hua Pa (แม่ครัวหัวป่าก์) |location=Bangkok |publisher=Sataporn Books |author-link=เปลี่ยน ภาสกรวงษ์ |isbn=978-6-160-04279-1 }}</ref><ref name="Pewporchai">{{Cite journal |author-link=Passapong Pewporchai|title= A Study of Cooking Terms in Thai Recipe Book: A Case of Her Ladyship Plian Bhaskarawongse's "Mae Krua Hua Pa" Recipe Book |journal=Journal of Liberal Arts |year=2017 |pages=138–165}}</ref>

[[File:Phrik khi nu.jpg|thumb|[[Chili pepper]]s, originally from the Americas, were introduced to Thailand by the Portuguese and Spanish.]]

Western influences, starting in 1511 when the first diplomatic mission from the [[Portuguese people|Portuguese]] arrived at the court of Ayutthaya, have created dishes such as ''foi thong'', the Thai adaptation of the Portuguese [[fios de ovos]], and ''[[Coconut custard|sangkhaya]]'', where coconut milk replaces cow's milk in making a custard.<ref>{{cite web|url=http://thailand.prd.go.th/ebook/kitchen/content/ch3.html |title=Chapter3 |publisher=Thailand.prd.go.th |access-date=29 October 2013 |url-status=dead |archive-url=https://web.archive.org/web/20131015072010/http://thailand.prd.go.th/ebook/kitchen/content/ch3.html |archive-date=15 October 2013 }}</ref> These dishes were said to have been brought to Thailand in the 17th century by [[Maria Guyomar de Pinha]], a woman of mixed [[Japanese people|Japanese]]-[[Portuguese people|Portuguese]]-[[Bengali people|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]] from the [[Americas]] in the 16th or 17th century. It, and rice, are now two of the most important ingredients in Thai cuisine.<ref>{{cite book|last=Cummings|first=Joe|author-link=Joe Cummings (travel writer)|title=World Food: Thailand|year=2000|publisher=Lonely Planet|location=Melbourne, Australia|page=79}}</ref> During the [[Columbian Exchange]], [[Portuguese people|Portuguese]] and [[Spanish people|Spanish]] ships brought new foodstuffs from the Americas including [[tomato]]es, [[maize|corn]], [[papaya]], [[Solanum torvum|pea eggplants]], [[pineapple]], [[pumpkin]]s, [[culantro]], cashews, and peanuts.

===Regional variations===

Regional variations tend to correlate to neighboring states (often sharing the same cultural background and [[Ethnic group|ethnicity]] on both sides of the border) as well as climate and geography. Northern Thai cuisine shares dishes with [[Shan State]] in Burma, northern [[Laos]], and also [[Yunnan cuisine|with Yunnan]] Province in China, whereas the cuisine of [[Isan]] (northeastern Thailand) is similar to [[Lao cuisine|that of Southern Laos]], and by [[Vietnamese cuisine]] to its east. Southern Thailand, with many dishes that contain liberal amounts of [[coconut milk]] and fresh [[turmeric]], has that in common with [[Indian cuisine|Indian]], [[Malaysian cuisine|Malaysian]], and [[Indonesian cuisine]].<ref>{{cite web |url=http://www.thaiso.com/thailand-a-z/thai-food.htm |title=Thai Food |publisher=thaiso.com |date=20 January 2010 |access-date=29 October 2013 |url-status=dead |archive-url=https://web.archive.org/web/20130927135622/http://www.thaiso.com/thailand-a-z/thai-food.htm |archive-date=27 September 2013 |df=dmy-all }}</ref>

Thai cuisine is more accurately described as five regional cuisines, corresponding to the five main [[regions of Thailand]]:
* [[Bangkok Metropolitan Region|Bangkok]]: cuisine of the Bangkok metropolitan area, with [[Teochew cuisine|Teochew]] and [[Portuguese people|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 Thailand|Central Thai]]: cuisine of the flat and wet central [[rice production in Thailand|rice-growing]] plains, site of the former Thai kingdoms of [[Sukhothai Kingdom|Sukhothai]] and [[Ayutthaya Kingdom|Ayutthaya]], and the [[Dvaravati]] culture of the [[Mon people]] from before the arrival of [[Thai people|Siamese]] in the area. [[Coconut milk]] is one of major ingredients used in Central Thai cuisine. 
* [[Isan]] or Northeastern Thai: cuisine of the more arid [[Khorat Plateau]], influenced by the [[culture of Laos]] and also by [[Khmer cuisine]].<ref>{{cite book |editor1=Holger Y. Toschka |editor2=Valeeratana K. Sinsawasdi |editor3=Nithiya Rattanapanone |title=The Science of Thai Cuisine: Chemical Properties and Sensory Attributes |chapter=Thai Cuisine Identity |year=2022 |publisher=[[CRC Press]] |page=7 |isbn=978-1-032-02328-1 |quote=Apart from that, it is the Isan or northeastern Thai cuisine that reflects the essence of the arid Khorat Plaetau and its food sources. These are similar to the culture of Laos, enriched by the Khmer cuisine.}}</ref>
* [[Northern Thailand|Northern Thai]]: cuisine of the cooler valleys and forested mountains of the [[Thai highlands]], once ruled by the former [[Lanna Kingdom]] and home of [[Northern Thai people|Lannaese]], the majority of [[northern Thailand]]. This cuisine shares many ingredients with Isan.
* [[Southern Thailand|Southern Thai]]: cuisine of the [[Kra Isthmus]] which is bordered on two sides by tropical seas, with its many islands and including the [[Malay people|ethnic Malay]], former [[Pattani Kingdom|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 ===
[[File:Red roast duck curry.jpg|thumb|right|''Kaeng phet pet yang'', a legacy of the palace cuisine of Ayutthaya]]

In addition to these regional cuisines, there is also Thai royal cuisine which can trace its history back to the [[Multiculturalism|cosmopolitan]] palace cuisine of the [[Ayutthaya kingdom]] (1351–1767 CE). Its refinement, cooking techniques, presentation, and use of ingredients were of great influence to the cuisine of the central Thai plains.<ref>{{cite web|url=http://www.faafood.net/2012/03/thai-royal-cuisine.html|website=Thai Food Blog|title=Royal Thai Cuisine|access-date=29 Oct 2013|archive-date=15 June 2012|archive-url=https://web.archive.org/web/20120615123657/http://www.faafood.net/2012/03/thai-royal-cuisine.html|url-status=live}}</ref><ref>{{cite news |last=McDang |first=Chef |url=http://www.cnngo.com/bangkok/eat/chef-mcdang-myth-royal-thai-cuisine-655324 |title=Chef McDang: The myth of 'royal' Thai cuisine |work=CNN |date=15 July 2011 |access-date=29 October 2013 |url-status=dead |archive-url=https://web.archive.org/web/20120905071135/http://www.cnngo.com/bangkok/eat/chef-mcdang-myth-royal-thai-cuisine-655324 |archive-date=5 September 2012 |df=dmy-all }}</ref><ref>{{cite web |url=http://www.thai-recipes-today.com/thai-food.html |title=Thai Food and Culture |website=Thai Recipes Today |date=13 September 2013 |access-date=29 October 2013 |url-status=dead |archive-url=https://web.archive.org/web/20131113045953/http://www.thai-recipes-today.com/thai-food.html |archive-date=13 November 2013 |df=dmy-all }}</ref> Thai royal cuisine has been influenced by the [[Khmer royal cuisine]] through the Khmer palace [[cook (profession)|cooks]] brought to the Ayutthaya Kingdom during its conquests of the [[Khmer Empire]].<ref>{{cite book |editor=Ken Albala |title=Food Cultures of the World Encyclopedia |publisher=[[Greenwood Publishing Group]] |volume=3 |year=2011 |page=43 |isbn=978-0-313-37627-6 |quote=The royal tradition of palace food centered in the temple complex of Angkor Wat had a profound influence on Thai palace food.}}</ref><ref>{{cite book |last=Van Esterik |first=Penny |title=Food Culture of Southeast Asia |publisher=[[Greenwood Press]] |year=2008 |page=71 |isbn=978-0-313-34419-0 |quote=When the Siamese defeated the Khmer, they brought back Khmer cooks. Thus, Thai palace cuisine was probably influenced by the imperial cuisine at Angkor Wat.}}</ref> 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.
[[File:KhaoChae.JPG|thumb|''Khao chae'']]
There are many types of Thai royal cuisine such as ''ranchuan'' curry, ''nam phrik long ruea'', ''matsaman'' curry,<!--Curry Rum, (what is this?)--> 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.<ref name="CR-2011">{{cite news|last1=Sula|first1=Mike|title=The principal of Thai cookery|url=https://www.chicagoreader.com/chicago/the-principal-of-thai/Content?oid=4292129|access-date=5 May 2018|work=Chicago Reader|date=2011-07-21|archive-date=5 May 2018|archive-url=https://web.archive.org/web/20180505204751/https://www.chicagoreader.com/chicago/the-principal-of-thai/Content?oid=4292129|url-status=live}}</ref><ref name="CNN-20101021">{{cite news|last1=Punyaratabandhu|first1=Leela|title=Want to eat like a king? You already are, says Chef McDang|url=https://travel.cnn.com/bangkok/eat/royal-authority-chef-mcdang-dishes-whats-really-wrong-thai-cuisine-006550/|access-date=5 May 2018|work=CNN|date=21 October 2010|archive-date=5 May 2018|archive-url=https://web.archive.org/web/20180505205907/https://travel.cnn.com/bangkok/eat/royal-authority-chef-mcdang-dishes-whats-really-wrong-thai-cuisine-006550/|url-status=live}}</ref>

==Serving==
[[File:Phat thai - Bangkok - 2017-06-16 (002).jpg|left|thumb|upright|''[[Phat Thai|Phat thai kung]]'', from [[Bangkok]]]]
[[File:A traditional family breakfast in the Isan, Thailand.JPG|right|thumb|A typical family meal on the floor [[Reed mat (craft)|mat]] in [[Isaan|Isan]] region]]
Thai food was traditionally eaten with the hand<ref>{{cite web |url=http://www.madammam.com/articles/thaitable.html |title= Madam Mam Articles|website=www.madammam.com |archive-url=https://web.archive.org/web/20130520211416/http://www.madammam.com/articles/thaitable.html |archive-date=20 May 2013}}</ref><ref>{{cite web| url=http://library.cmu.ac.th/ntic/en_lannafood/culture_lanna2.php| title=Lanna Food: Sticky Rice Ball| access-date=4 May 2012| archive-date=16 July 2020| archive-url=https://web.archive.org/web/20200716144146/http://library.cmu.ac.th/ntic/en_lannafood/culture_lanna2.php| url-status=dead}}</ref> 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]] 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.<ref>{{cite web |url=http://miami.uni-muenster.de/servlets/DerivateServlet/Derivate-3337/diss_suwanlaong.pdf |title=Sunate Suwanlaong: ''Historical Development of Consumerism in Thai Society'' p.95 |access-date=29 October 2013 |archive-date=1 February 2013 |archive-url=https://web.archive.org/web/20130201112321/http://miami.uni-muenster.de/servlets/DerivateServlet/Derivate-3337/diss_suwanlaong.pdf |url-status=dead }}</ref>

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.<ref>{{cite web|url=http://shesimmers.com/2012/11/how-to-eat-thai-chilirelishes.html|title=How to Eat Thai Chili Relishes กินข้าวกับน้ำพริก(สิจ๊ะถึงได้สะได้สวย)|date=26 November 2012|access-date=25 September 2014|archive-date=13 September 2014|archive-url=https://web.archive.org/web/20140913172712/http://shesimmers.com/2012/11/how-to-eat-thai-chilirelishes.html|url-status=live}}</ref> A traditional ceramic spoon is sometimes used for soup, and knives are not generally used at the table.<ref name="McDang-2010"/> It is common practice for both the Thais and the [[Ethnic groups in Thailand|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.
[[File:Ban Huahat07.jpg|thumb|Thai meal in a village temple]]
[[Chopstick]]s 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 restaurant|Chinese]], [[Japanese restaurant|Japanese]], or [[Korean restaurant]]s. 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.<ref>{{cite web |url=http://www.foodvirgin.com/columns/Thai.htm |title=First Time Eating New Food and International Cuisine at Restaurants |publisher=The Food Virgin |access-date=29 October 2013 |archive-date=15 June 2012 |archive-url=https://web.archive.org/web/20120615181642/http://www.foodvirgin.com/columns/Thai.htm |url-status=live }}</ref><ref>{{cite web |url=http://www.sawadee.com/thailand/food/ |title=Thai Food – Characteristics of Thai Food by |publisher=Sawadee.com |access-date=29 October 2013 |archive-date=27 May 2012 |archive-url=https://web.archive.org/web/20120527191703/http://www.sawadee.com/thailand/food/ |url-status=dead }}</ref> ''Khrueang chim'', considered a building block of Thai food by Chef McDang, may come in the form of a spicy [[Hot sauce|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.

[[File:Kaeng pla thu and tom mara.jpg|thumb|A plate of raw vegetables and herbs, together with ''[[nam phrik]] kapi'', is often served as a complementary dish at [[southern Thailand|southern Thai]] eateries.]]

In most Thai restaurants, diners will have access to a selection of Thai sauces (''[[nam chim]]'') 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 [[Bird's eye chili|Thai pepper]]s and raw [[garlic]] 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 (food)|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'' ({{lit|rice covered with curry}}), or for short ''khao kaeng'' ({{lit|rice curry}}). 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==
{{Main|List of Thai ingredients}}
[[File:Green curry ingredients.jpg|thumb|Ingredients, green curry paste]]
[[File:Thanin market platu.jpg|thumb|''[[Pla thu]]'' at a market]]
Thai cuisine, as a whole, features many different ingredients (''suan phasom''; {{langx|th|ส่วนผสม}}), and ways of preparing food. Thai chef [[McDang]] characterises Thai food as having "intricacy, attention to detail, texture, color, and taste.<ref name="McDang-2010">{{cite book|last1=Chef McDang|title=Principles of Thai Cookery|date=2010|publisher=McDang.com Co Ltd|isbn=978-6169060109}}</ref> The Australian chef [[David Thompson (chef)|David Thompson]], a Western 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."<ref>{{cite news |last=Tucker |first=Ian |date=19 September 2010 |title=One night in Bangkok on the trail of Thai street food |url=https://www.theguardian.com/lifeandstyle/2010/sep/19/bangkok-thai-street-food-david-thompson |url-status=live |archive-url=https://web.archive.org/web/20131204194118/http://www.theguardian.com/lifeandstyle/2010/sep/19/bangkok-thai-street-food-david-thompson |archive-date=4 December 2013 |access-date=29 October 2013 |work=The Observer |location=London}}</ref>

Thai food is known for its enthusiastic use of fresh (rather than dried) [[herb]]s and [[spice]]s. Common flavors in Thai food come from garlic, [[Alpinia galanga|galangal]], [[coriander]]/cilantro, [[Cymbopogon|lemongrass]], [[shallot]]s, [[Black pepper|pepper]], [[kaffir lime]] leaves, [[shrimp paste]], [[fish sauce]], and [[Chili pepper|chilies]]. [[Palm sugar]], made from the sap of certain ''[[Borassus]]'' palms, is used to sweeten dishes while [[lime (fruit)|lime]] and [[tamarind]] contribute sour notes. Meats used in Thai cuisine are usually pork and chicken, and also duck, [[beef]], and [[water buffalo]]. Goat, lamb, and mutton are rarely eaten except by [[Islam in Thailand|Muslim Thais]] in [[Southern Thailand]]. [[Game (food)|Game]], such as [[wild boar]], [[Venison|deer]] and wild birds, are now less common due to [[Environmental issues in Thailand|loss of habitat]], the introduction of modern methods of [[intensive animal farming]] in the 1960s, and the rise of [[agribusiness]]es, such as Thai [[Charoen Pokphand Foods]], in the 1980s.<ref>{{cite web|url=http://www.agriculturesnetwork.org/magazines/global/strong-case-for-diversity/agriculture-or-agribusiness-thai-farmers-search|title=Agriculture or agribusiness? Thai farmers search for viable alternatives|access-date=6 September 2014|archive-date=7 September 2014|archive-url=https://web.archive.org/web/20140907010531/http://www.agriculturesnetwork.org/magazines/global/strong-case-for-diversity/agriculture-or-agribusiness-thai-farmers-search|url-status=live}}</ref> 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&nbsp;kg.<ref>{{cite web |title=Fishery and Aquaculture Country Profiles; The Kingdom of Thailand |url=http://www.fao.org/fishery/facp/THA/en |website=Food and Agriculture Organization of the United Nations (FAO) |access-date=17 May 2019 |archive-date=10 May 2019 |archive-url=https://web.archive.org/web/20190510152844/http://www.fao.org/fishery/facp/THA/en |url-status=live }}</ref><ref>{{cite news |last1=Pisuthipan |first1=Arusa |title=Practicing seafood safety |url=https://www.bangkokpost.com/life/social-and-lifestyle/1713304/practising-seafood-safety |access-date=16 July 2019 |work=Bangkok Post |date=16 July 2019}}</ref> [[Anna Leonowens]] (of ''[[The King and I]]'' fame) observed in her book ''The English Governess at the Siamese Court'' (1870):<ref>Anna Harriette Leonowens, ''The English Governess at the Siamese Court'', 1870, p. 3</ref>
<blockquote>
"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 ''[[pla thu|platoo]]'', a kind of sardine, so abundant and cheap that it forms a common seasoning to the labourer's bowl of rice."</blockquote>
Freshwater varieties come from the many rivers, lakes, ponds, and [[paddy field]]s 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]] of species such as [[Nile tilapia]], [[Clarias|catfish]], [[tiger prawn]]s, and [[blood cockle]]s, now generates a large portion of the seafood sold in, and exported from Thailand.<ref>{{cite web|url=http://www.fao.org/fishery/countrysector/naso_thailand/en|title=FAO National Aquaculture Sector Overview (NASO)|date=1 February 2005|access-date=6 September 2014|archive-date=7 September 2014|archive-url=https://web.archive.org/web/20140907005849/http://www.fao.org/fishery/countrysector/naso_thailand/en|url-status=live}}</ref>

=== Rice, noodles and starches ===
[[File:Khanom Chin - Thai rice noodles.JPG|left|thumb|''Khanom chin'', freshly made Thai rice noodles]]
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"'', {{IPA|th|kīn kʰâːw|pron}}) means to eat food.
Rice is such an integral part of the diet that a common Thai greeting is ''"kin khao rue yang?"'' ({{lit|"have you eaten rice yet?}}).<ref>{{cite web|last1=Elsinburg|first1=Andrea|title=Have You Eaten Rice Yet?|url=http://www.sandiegoreader.com/news/2012/aug/24/travel-thailand-have-you-eaten-rice-yet/|website=San Diego Reader|access-date=2015-09-22|archive-date=27 September 2015|archive-url=https://web.archive.org/web/20150927112243/http://www.sandiegoreader.com/news/2012/aug/24/travel-thailand-have-you-eaten-rice-yet/|url-status=live}}</ref>
[[File:Cashew seafood fried rice served in a pineapple.jpg|thumb|Seafood fried rice served in a pineapple]]
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.<ref>{{cite web|last1=Kisner|first1=Connie|title=Climate Change in Thailand: Impacts and Adaptation Strategies|url=http://www.climate.org/topics/international-action/thailand.htm|website=Climate Institute|access-date=2015-01-06|url-status=dead|archive-url=https://web.archive.org/web/20131109032338/http://www.climate.org/topics/international-action/thailand.htm|archive-date=9 November 2013|df=dmy-all}}</ref> That number has been drastically reduced due to genetic modifications.

Non-glutinous rice (''[[Oryza sativa]]'') is called ''khao chao'' ({{lit|royal rice}}). One type, which is indigenous to Thailand, is the highly prized, sweet-smelling [[jasmine rice]] (''{{as written|khao hom mali}}''). This naturally aromatic long-grained rice grows in abundance in the [[Rice production in Thailand|patchwork of paddy fields]] that blanket Thailand's central plains. Once the [[steamed rice|rice is steamed]] or cooked, it is called ''khao suai'' ({{lit|beautiful rice}}). Non-glutinous rice is used for making fried rice dishes, and for [[congee]], 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).

[[File:Som tam khao niao kai yang.jpg|thumb|right|Som tam, grilled chicken and [[sticky rice]] is a popular combination.]]

Other varieties of rice eaten in Thailand include: [[sticky rice]] (''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'' ({{linktext|ก๋วยเตี๋ยว}}; {{zh|c=粿條|p=guǒtiáo}}). The three most common rice varieties of ''kuaitiao'' are ''sen yai'' ({{linktext|เส้นใหญ่}}) wide flat noodles, ''sen lek'' ({{linktext|เส้นเล็ก}}) narrow flat noodles, and ''sen mi'' {{linktext|เส้นหมี่}}; or [[rice vermicelli]]), which are round and thin. A fourth popular variety, ''bami'' ({{linktext|บะหมี่}}; {{zh|肉麵|poj=bah-mī}}) is made from egg and [[wheat]] flour and is usually sold fresh. ''Bami'' are similar to the Teochew ''[[mee pok]]''. A fifth type, ''wun sen'' ({{linktext|วุ้นเส้น}}; {{lit|jelly strands}}), called [[cellophane noodles]] or [[glass noodles]] in English, are thin round noodles made from [[mung bean]] flour which are sold dried. Lastly, and least common in noodle shops, are "[[silver needle noodles]]" ''kiam-i'' ({{linktext|เกี้ยมอี๋}}), 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]] flour (''paeng man sampalang'') are often used in desserts or as thickening agents.

===Pastes and sauces===
[[File:Phrik nam pla.jpg|thumb|right|''Nam pla phrik'', a table sauce most often eaten with rice dishes, is made from fish sauce and sliced chilies, and often also includes garlic and lime.]]

An ingredient found in many Thai dishes and used in every region of the country is ''nam pla'', a clear [[fish sauce]] 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]]''. 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]], 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 Thailand|southern Thai]] cuisine, that is made from the fermented innards of the [[Short mackerel#Thailand|short mackerel]] (''pla thu'').<ref>Akkasit Jongjareonrak, et al. ''Antioxidant activity of fermented fish viscera (Tai-Pla) from short-bodied mackerel'', Faculty of Agro-Industry, Prince of Songkhla University, Hat Yai, Songkhla, Thailand</ref> It is one of the main condiments of ''kaeng tai pla'' curry and is also used to make ''nam phrik tai pla''.<ref>{{cite web |url=http://www.the-than.com/food/1/a68.html |title=น้ำพริกไตปลา |publisher=The-than.com |access-date=29 October 2013 |archive-date=4 April 2013 |archive-url=https://web.archive.org/web/20130404143740/http://www.the-than.com/food/1/a68.html |url-status=live }}</ref> Far removed from the nearest sea, from northern Thailand comes ''nam pu'', a thick, black paste made by boiling mashed [[Somanniathelphusa|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.<ref>{{cite web|title=Nampu|url=http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=93|website=Lanna Food|publisher=Northern Thai Information Center, Chiang Mai University Library|access-date=2014-11-03|archive-date=7 October 2014|archive-url=https://web.archive.org/web/20141007223819/http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=93|url-status=live}}</ref>

[[File:Nam phrik pla chi.jpg|thumb|''[[Nam phrik]] pla chi'' (a chili paste from northern Thailand made with grilled fish) is served here with raw and steamed vegetables as one of the dishes in a communal meal.]]
[[File:Nam phrik long ruea.jpg|thumb|upright|''[[Nam phrik long ruea]]''.]]

''[[Nam phrik]]'' are Thai chili pastes, similar to the [[Indonesia]]n and [[Malaysia]]n [[sambal]]s. 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]]''. [[Thai curry]] pastes are normally called ''phrik kaeng'' or ''khrueang kaeng'' ({{lit|curry ingredients}}), 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]]. 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]]'' and onions in ''Du Royaume de Siam'', an account of his mission to Thailand published in 1691.<ref>De la Loubère, ''The Kingdom of Siam'', p.35</ref>

The soy sauces which are used in Thai cuisine are of Chinese origin, and the Thai names for them are (wholly or partially) [[loanword]]s from the [[Teochew dialect]]: ''si-io dam'' (black soy sauce), ''si-io khao'' (light soy sauce), ''si-io wan'' (sweet soy sauce), and ''[[Yellow bean paste|taochiao]]'' (fermented whole soy beans). ''Namman hoi'' ([[oyster sauce]]) is also of Chinese origin. It is used extensively in vegetable and meat stir fries.

[[Satay]] 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===
[[File:Thai market vegetables 01.jpg|right|thumb|A vegetable stall, [[Chiang Mai]]]]
[[File:Vegetable platter with nam phrik kapi.jpg|right|thumb|At southern Thai restaurants most often a vegetable and herbs platter with [[nam phrik kapi]] is served as a complimentary dish]]
Thai dishes use a wide variety of herbs, spices and leaves rarely found in the West. The characteristic flavor of [[kaffir lime]] 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 (Citrus aurantifolia)|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]] (''kha'') and [[Cymbopogon|lemongrass]] (''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]], distinctively redolent of [[clove]]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]] or cilantro leaves), ''rak phak chi'' (cilantro/coriander roots), [[Mentha spicata|spearmint]] (''saranae''), [[holy basil]] (''kaphrao''), ginger (''khing''), [[turmeric]] (''khamin''), [[fingerroot]] (''krachai''), [[Eryngium foetidum|culantro]] (''phak chi farang''), [[Pandanus amaryllifolius|pandanus]] 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 [[Black pepper|peppercorn]]s (''phrik thai''). Northern Thai ''[[larb]]'' uses a very elaborate spice mix, called ''phrik lap'', which includes ingredients such as [[cumin]], [[cloves]], [[long pepper]], [[star anise]], [[Zanthoxylum|prickly ash seeds]] and [[cinnamon]].<ref>{{cite web |title=Phrik lap |url=http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=182 |website=Lanna Food |publisher=Northern Thai Information Center, Chiang Mai University Library |access-date=2014-11-03 |archive-date=8 January 2015 |archive-url=https://web.archive.org/web/20150108110637/http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=182 |url-status=dead }}</ref>
[[File:Fish stuffed with Thai herbs.jpg|thumb|[[Channa striata|Snakehead fish]] packed with lemongrass and kaffir lime leaves ready for steaming]]
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 leaf|Banana leaves]] are often used as packaging for ready-made food or as steamer cups such as in ''[[ho mok]] pla'', a spicy steamed [[pâté]] or [[soufflé]] made with fish and coconut milk. [[Banana]] 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]]'') 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 {{Convert|1.25|cm|in}}) and is known as the hottest chili: ''phrik khi nu suan'' ("garden mouse-dropping chili"). The slightly larger chili ''[[Bird's eye 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.
[[File:Phrik lap Chiang Rai.jpg|thumb|The elaborate spice mix needed for northern Thai ''[[larb]]'']]
Other typical ingredients are the several types of [[eggplant]] (''makhuea'') used in Thai cuisine, such as the pea-sized ''[[Solanum torvum|makhuea phuang]]'' and the egg-sized [[Thai eggplant|''makhuea suai'']], often also eaten raw. Although [[broccoli]] 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, [[Kai-lan|khana]] is used, for which broccoli is a substitute. Other vegetables which are often eaten in Thailand are ''thua fak yao'' ([[yardlong bean]]s), ''thua ngok'' ([[bean sprout]]s), ''no mai'' ([[bamboo shoot]]s), tomatoes, [[cucumber]]s, ''phak tam lueng'' (''[[Coccinia grandis]]''), ''phak kha na'' ([[Kai-lan|Chinese kale]]), ''phak kwangtung'' ([[Choy sum#Chinensis|choy sum]]), [[sweet potato]]es (both the tuber and leaves), a few types of [[Squash (plant)|squash]], ''phak krathin'' (''[[Leucaena leucocephala]]''), ''sato'' (''[[Parkia speciosa]]''), ''tua phū'' ([[winged bean]]s) and ''khaophot'' ([[maize|corn]]).

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'' ([[Ipomoea aquatica|morning glory]]), ''horapha'' ([[Thai basil]]), ''bai bua bok'' ([[Centella asiatica|Asian pennywort]]), ''phak kachet'' ([[Neptunia oleracea|water mimosa]]), ''phak kat khao'' ([[Napa cabbage|Chinese cabbage]]), ''phak phai'' ([[Persicaria odorata|praew leaves]]), ''phak kayang'' ([[Limnophila aromatica|rice paddy herb]]), ''phak chi farang'' ([[Eryngium foetidum|culantro]]), ''phak tiu'' (''[[Cratoxylum formosum]]''), ''phak "phaai"'' ([[Limnocharis flava|yellow burr head]]) and ''kalamplī'' ([[cabbage]]).<ref>{{cite web |url=http://www.fao.org/docrep/004/ac145e/AC145E02.htm |title=The Vegetable Sector in Thailand |publisher=Fao.org |access-date=29 October 2013 |archive-date=13 October 2012 |archive-url=https://web.archive.org/web/20121013214239/http://www.fao.org/docrep/004/AC145E/AC145E02.htm |url-status=live }}</ref> Some of these leaves are highly perishable and must be used within a couple of days.

Several types of [[Edible mushroom|mushroom]] (''het'') also feature in Thai cuisine such as [[Volvariella volvacea|straw mushroom]]s (''het fang''), [[Lentinula edodes|shiitake]] (''het hom''), and [[Tremella fuciformis|white jelly fungus]] (''het hu nu khao'').<ref>{{cite web|url=http://samui.sawadee.com/dining/food/vegetable.htm |title=Thai vegetables |publisher=Samui.sawadee.com |access-date=29 October 2013 |url-status=dead |archive-url=https://web.archive.org/web/20130828062610/http://samui.sawadee.com/dining/food/vegetable.htm |archive-date=28 August 2013 }}</ref>

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]]), 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===
[[File:Durians Markt Thailand.JPG|thumb|left|Durians at a Thai market]]

Fresh fruit forms a large part of the Thai diet, and are customarily served after a meal as dessert. The Scottish author [[John Crawfurd]], 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."<ref>The text makes it is clear that "India" here means the ''[[Indies]]'': both India and Southeast Asia.</ref> The Siamese themselves consume great quantities of fruit, and the whole neighbourhood of Bangkok is one forest of fruit trees.<ref>{{cite book|last=Crawfurd|first=John|title=Journal of an embassy from the Governor-General of India to the courts of Siam and Cochin-China: exhibiting a view of the actual state of those kingdoms|year=1830|publisher=Henry Colburn and Richard Bentley|location=London|page=[https://archive.org/details/journalanembass04crawgoog/page/n456 421]|url=https://archive.org/details/journalanembass04crawgoog}}</ref>
[[File:2013 Tam Lao.jpg|thumb|Green papaya salad]]
Fruit is not only eaten on its own, but often served with spicy dips made from sugar, salt, and chilies.<ref>{{cite web|title=Fruit Dips, Thai Style|author=Leela|url=http://shesimmers.com/2012/06/fruit-dips-thai-style.html|website=SheSimmers|access-date=5 May 2018|date=2012-06-04|archive-date=5 May 2018|archive-url=https://web.archive.org/web/20180505135052/http://shesimmers.com/2012/06/fruit-dips-thai-style.html|url-status=live}}</ref> 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]]),<ref>{{cite web|last1=Manowongsa|first1=Aketawan|title=Nam Prik Long Rua|url=http://www.thaifolk.com/doc/cuisine/nampriklongrua/nampriklongrua_e.htm|website=Thai Folk|access-date=5 May 2018|archive-date=1 August 2020|archive-url=https://web.archive.org/web/20200801111720/https://thaifolk.com/doc/cuisine/nampriklongrua/nampriklongrua_e.htm|url-status=live}}</ref> and ''nam phrik luk namliap'', salted black [[Canarium album|Chinese olive]] chilli paste.<ref>{{cite news|url=http://www.bangkokpost.com/print/385216/|title=Dine at the museum|work=Bangkok Post|date=17 December 2013}}</ref>

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]]s. In Thailand one can find [[papaya]], [[jackfruit]], [[mango]], [[mangosteen]], [[langsat]], [[longan]], [[pomelo]], [[pineapple]], [[Syzygium|rose apples]], [[durian]], [[Burmese grape]]s and other native fruits. [[Chanthaburi Province|Chanthaburi]] 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.<ref>{{cite web|url=http://thailand.prd.go.th/view_inside.php?id=715 |title=World Durian Festival 2005 |work=Thailand News|publisher=Foreign Office, The Government Public Relations Department |date=5 June 2005 |access-date=20 November 2008 |url-status=dead |archive-url=https://web.archive.org/web/20090107093638/http://thailand.prd.go.th/view_inside.php?id=715 |archive-date=7 January 2009 }}</ref><ref>{{cite web|url=http://www.foodmarketexchange.com/datacenter/product/fruit/durian/details/durain_02_grow.html|title=Thailand's Durian growing areas|work=Food Market Exchange|year=2003|access-date=20 November 2008|archive-url=https://web.archive.org/web/20080316142018/http://www.foodmarketexchange.com/datacenter/product/fruit/durian/details/durain_02_grow.html|archive-date=16 March 2008|url-status=dead|df=dmy-all}}</ref><ref>{{cite web|url=http://www.fao.org/DOCREP/MEETING/004/Y1982E.HTM#P33_1883|title=INTERGOVERNMENTAL GROUP ON BANANAS AND TROPICAL FRUITS; Current Market Situation|website=FAO|date=8 December 2001|access-date=29 October 2013|archive-date=2 January 2019|archive-url=https://web.archive.org/web/20190102103613/http://www.fao.org/docrep/MEETING/004/Y1982E.HTM#P33_1883|url-status=live}}</ref> The ''Langsat Festival'' is held each year in [[Uttaradit]] on weekends in September. The ''langsat'' (''[[Lansium parasiticum]]''), for which Uttaradit is famous, is a fruit that is similar in taste to the [[longan]].<ref>{{cite web|url=http://www.uttaradit.go.th/utteng/web/Langsat.php|title=Uttaradit Langsat Day Festival|website=Uttaradit|publisher=Uttaradit Province|access-date=6 September 2014|archive-date=4 March 2016|archive-url=https://web.archive.org/web/20160304041821/http://www.uttaradit.go.th/utteng/web/Langsat.php|url-status=live}}</ref>

[[File:Kaeng kanun CM.jpg|thumb|''Kaeng kanun'', a northern Thai curry made with jackfruit]]

From the [[coconut]] comes [[coconut milk]], used both in curries and desserts, and [[coconut oil]].<ref>{{cite web|title=Coconut|url=http://library.cmu.ac.th/ntic/en_lannafood/detail_ingredient.php?id_ingredient=185|website=Lanna Food|publisher=Northern Thai Information Center (NTIC), Chiang Mai University Library, Chiang Mai University|access-date=4 May 2018|archive-date=4 March 2016|archive-url=https://web.archive.org/web/20160304040233/http://library.cmu.ac.th/ntic/en_lannafood/detail_ingredient.php?id_ingredient=185|url-status=live}}</ref> The [[coconut water|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]]''.<ref>{{cite web|url=http://rasamalaysia.com/leaf-wrapped-salad-bites-recipe/|title=Leaf-Wrapped Salad Bites (Miang Kham)|website=Rasa Malaysia|date=27 April 2014|access-date=6 September 2014|archive-date=7 September 2014|archive-url=https://web.archive.org/web/20140907165548/http://rasamalaysia.com/leaf-wrapped-salad-bites-recipe/|url-status=live}}</ref> Thais not only consume products derived from the nut (actually a [[drupe]]), but they also make use of the [[Heart of palm|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#Coconut|coconut vinegar]], 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]]'', use coconut milk. In the southern parts of northeastern Thailand, where the region borders [[Cambodia]], 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.<ref>{{cite web|url=http://www.templeofthai.com/cooking/isan-cuisine.php|title=Northeastern Thai Cuisine|website=Temple of Thai|access-date=6 September 2014|archive-date=7 September 2014|archive-url=https://web.archive.org/web/20140907030543/http://www.templeofthai.com/cooking/isan-cuisine.php|url-status=live}}</ref>

[[Apple]]s, [[pear]]s, [[peach]]es, [[grape]]s, and [[Strawberry|strawberries]], 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 [[Opium replacement|replacement for the cultivation of opium]], together with other crops such as cabbages, [[tea]], and [[Coffea arabica|arabica coffee]].

===Food controversies===

====Agricultural chemicals====
[[File:Kung kam kram.jpg|thumb|''Kung phao'', grilled prawns, made with the [[Macrobrachium rosenbergii|giant river prawns]] that are native to the rivers of central Thailand]]
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."<ref>{{cite book|title=The Eleventh National Economic and Social Development Plan (2012–2016)|date=26 October 2011|publisher=Office of the National Economic and Social Development Board|url=http://www.nesdb.go.th/nesdb_en/ewt_dl_link.php?nid=3786|access-date=1 April 2016|archive-date=17 January 2017|archive-url=https://web.archive.org/web/20170117110751/http://www.nesdb.go.th/nesdb_en/ewt_dl_link.php?nid=3786|url-status=dead}}</ref>{{RP|111}}

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.<ref>{{cite news |title=41% of sampled fruits, vegetables contaminated |url=https://www.bangkokpost.com/thailand/general/1702276/41-of-sampled-fruits-vegetables-contaminated |access-date=2 July 2019 |work=Bangkok Post |date=26 June 2019}}</ref> 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.<ref name="BP-20161007">{{cite news|title=Fruit and veggies 'still contaminated'|url=http://www.bangkokpost.com/news/general/1104181/fruit-and-veggies-still-contaminated|access-date=7 October 2016|work=Bangkok Post|date=7 October 2016}}</ref>

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.<ref name="BP-20160504">{{cite news|last1=Fernquest|first1=Jon|title=Pesticides in fruits & vegetables: Govt quality mark fails test|url=http://www.bangkokpost.com/learning/advanced/959425/pesticides-in-fruits-vegetables-govt-quality-mark-fails-test|access-date=7 October 2016|work=Bangkok Post|date=2016-05-04}}</ref><ref name="BP-20140819">{{cite news|last1=Frederickson|first1=Terry|title=Q-mark: not a guarantee of food safety|url=http://www.bangkokpost.com/learning/learning-news/427529/q-mark-not-a-guarantee-of-food-safety|access-date=7 October 2016|work=Bangkok Post|date=2014-08-19}}</ref>

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.<ref>{{cite news|title=Alert sounded over pesticides in hydroponic veggies|url=https://www.bangkokpost.com/news/general/1400206/alert-sounded-over-pesticides-in-hydroponic-veggies|access-date=23 January 2018|work=Bangkok Post|date=23 January 2018}}</ref>

On 22 October 2019, the 26-member National Hazardous Substances Committee (NHSC) changed [[paraquat]], [[glyphosate]], and [[chlorpyrifos]] 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.<ref name=BP-20191110>{{cite news |last1=Wipatayotin |first1=Apinya |title=Farmers despair over chemical ban |url=https://www.bangkokpost.com/thailand/special-reports/1791074/farmers-despair-over-chemical-ban |access-date=18 November 2019 |work=Bangkok Post |date=10 November 2019}}</ref> 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]], 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.<ref name=BPA-20191128>{{cite news |last1=Wipatayotin |first1=Apinya |title=Uproar at ban delay |url=https://www.bangkokpost.com/thailand/general/1803544/uproar-at-ban-delay |access-date=28 November 2019 |work=Bangkok Post |date=28 November 2019}}</ref> NCHS member Jirapon Limpananon, chair of the Pharmacy Council of Thailand, announced her resignation from the NCHS Wednesday night following the meeting.<ref>{{cite news |title=Chair of Pharmacy Council Resigns From NHSC |url=https://tna.mcot.net/view/y3-ELeY |access-date=29 November 2019 |agency=Thai News Agency |date=29 November 2019 }}{{Dead link|date=March 2024 |bot=InternetArchiveBot |fix-attempted=yes }}</ref><ref name=BPB-20191128>{{cite news |last1=Wipatayotin |first1=Apinya |title=Farm chemicals ban still in force, insist health officials |url=https://www.bangkokpost.com/thailand/general/1804119/farm-chemicals-ban-still-in-force-insist-health-officials |access-date=28 November 2019 |work=Bangkok Post |date=28 November 2019}}</ref>

====Misrepresentation====
* In September 2016, a shipment of pork labelled "[[halal]]"—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.<ref>{{cite news|title=Panel blasts 'halal' pork logo|url=http://www.bangkokpost.com/news/general/1103277/panel-blasts-halal-pork-logo|access-date=7 October 2016|work=Bangkok Post|date=6 October 2016}}</ref>
* A survey of the quality of [[fish sauce]] sold across Thailand reported that just over one-third of the samples were not up to standards set by the [[Ministry of Public Health (Thailand)|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]] readings and the ratio of [[glutamic acid]] to nitrogen either higher or lower than the required standards.<ref>{{cite news|title=One-third of fish sauces found below standard|url=http://www.bangkokpost.com/business/world/1103892/one-third-of-fish-sauces-found-below-standard|access-date=8 October 2016|work=Bangkok Post|date=6 October 2016}}</ref>

==Representative dishes==
<!-- Please add additional dishes to the article "List of Thai dishes". -->
{{Main|List of Thai dishes}}

{{See also|Thai curry|Thai salads}}
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]] (''taohu''), fish (''pla''), prawns or shrimp (''kung''), crab (''pu''), [[shellfish]] (''hoi''), or [[Eggs as food|egg]] (''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===
<!-- Please add additional dishes to the article "List of Thai dishes". -->
'''''Khao chao''''' ({{langx|th|ข้าวเช้า}}; {{lit|morning rice/food}}), 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 food|street stalls]] as a quick [[take-out]].

The following dishes are viewed as being specific breakfast dishes but they can also be found at any other moment of the day:<ref>{{cite web |url=http://www.eatingthaifood.com/2012/01/thai-breakfast-food-dishes/ |title=Thai Breakfast: 13 of the Most Popular Dishes |publisher=Eating Thai Food |date=24 January 2012 |access-date=29 October 2013 |archive-date=12 July 2012 |archive-url=https://web.archive.org/web/20120712212529/http://www.eatingthaifood.com/2012/01/thai-breakfast-food-dishes/ |url-status=dead }}</ref><ref>{{cite web |url=http://www.mrbreakfast.com/w_asia.asp |title=Breakfast In Asia |publisher=MrBreakfast.com |access-date=29 October 2013 |archive-date=30 May 2012 |archive-url=https://web.archive.org/web/20120530065630/http://www.mrbreakfast.com/w_asia.asp |url-status=live }}</ref>
* ''[[Congee#Thailand|Chok]]'' – 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.
* ''[[Youtiao#Thailand|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]].<ref>{{cite web | url=http://chowhound.chow.com/topics/832514 | title=Bangkok – A Taste of Pa Thong Ko (Thai Crullers) in Yaowarat – China & Southeast Asia – Chowhound | date=8 February 2012 | publisher=Chowhound.chow.com | access-date=29 October 2013 | archive-date=22 June 2013 | archive-url=https://web.archive.org/web/20130622004738/http://chowhound.chow.com/topics/832514 | url-status=dead }}</ref>
* ''Nam taohu'' – [[Soy milk]] which is often served with sweet jellies.

===Individual dishes===
<!-- Please add additional dishes to the article "List of Thai dishes". -->
[[File:Khao_phat_kraphao_mu.jpg|thumb|''Khao phat'']]
[[File:Khao_soi_nam_na.jpg|thumb|''Khao soi nam na'']]
The term '''ahan chan diao''' ({{langx|th|อาหารจานเดียว}}; {{lit|single dish food}}) represents truly single-plate dishes as well as dishes that are served ''"rat khao"'' ({{lit|poured on rice}}): 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 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#Asia|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 [[Ceiba pentandra|kapok]] flowers.<ref>{{cite web|url=http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=71|title=Khanomchin nam-ngeo – Lanna Food – Northern Thai Information Center, Chiang Mai University Library|access-date=13 June 2011|archive-date=16 June 2020|archive-url=https://web.archive.org/web/20200616201434/http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=71|url-status=dead}}</ref>
* ''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 cooking|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]]'' are served with rice, sliced cucumber, and a thickened gravy. This often comes with a bowl of broth and a few raw scallions. Thick, black soy sauce with sliced chilies is used as a 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 ''khao mu daeng'' and also often comes with a bowl of soup and additional raw scallions.
* ''[[Thai fried rice|Khao phat]]'' – One of the most common rice dishes in Thailand. Usually with chicken, beef, shrimp, pork, crab, coconut or pineapple, or vegetarian (''che''; {{langx|th|เจ}}).
** ''[[American fried rice|Khao phat American]]'' – although devised in Thailand, it is called "American-style" fried rice because the rice is fried with tomato [[ketchup]], 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 typical sausage from the northeast; it is similar to the [[Vietnamese cuisine|Vietnamese]] ''[[nem chua]]'').
* ''[[Khao soi]]'' – 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]] Province in China.
[[File:Kuai-tiao rat na mu.JPG|thumb|right|''Kuaitiao [[rat na]]'']]
* ''Kuaitiao nam'' and ''bami nam'' – noodle soup that 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'' ([[shahe fen|wide rice noodles]]), is now used colloquially for rice noodles in general: ''sen mi'' ([[rice vermicelli]]), ''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]]''.
* ''[[Rat Na|Kuaitiao rat na]]'' – wide rice noodles covered in a gravy, with beef, pork, chicken, shrimp, or seafood.
* ''[[Boat noodles|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 other spices, and is normally served with meatballs and pig's liver. 
* ''[[Mi krop]]'' – deep-fried rice vermicelli with a sweet and sour sauce.
* ''[[Drunken noodles|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===
[[File:Thai green chicken curry and roti.jpg|thumb|''Kaeng khiao wan'' or [[green curry]] with chicken, served with [[roti]].]]
[[File:Thai style Otah.JPG|thumb|''Ho mok pla'' can be likened to a fish curry pâté.]]
[[File:Phanaeng mu.jpg|thumb|''Kaeng phanaeng'' or [[Phanaeng curry]].]]
'''''Ahan Krung Thep''''' ({{langx|th|อาหารกรุงเทพ}}; {{lit|Bangkok food}}), the cuisine has also incorporated many [[Thai Chinese]] dishes.
* ''[[Gai Pad Khing|Kai phat khing]]'' – chicken stir fried with sliced ginger.
* ''[[Green curry|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 Thai curries.
* ''[[Phanaeng curry|Kaeng phanaeng]]'' – a mild creamy coconut curry with beef (''phanaeng nuea''), chicken, or pork. It includes roasted dried spices similar to ''[[massaman curry|kaeng matsaman]]''.
* ''[[Red curry|Kaeng phet]]'' ({{lit|spicy curry}}) – 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 or curry usually eaten together with rice
* ''Kai phat met mamuang himmaphan'' – The [[Thai Chinese]] version of the [[Sichuan]]-style chicken with [[cashew]]s known as [[cashew chicken]], fried with whole dried chilies.
* ''Phak bung fai daeng'' – stir-fried [[Ipomoea aquatica|morning glory]] with [[yellow bean paste]].
* ''Phat phak ruam'' – stir-fried combination of vegetables depending on availability and preference.
* ''Phat phrik'' – often eaten as ''[[Nuea pad prik|nuea phat phrik]]''; beef stir-fried with chilli.
* [[File:Pak kanaa moo krob.jpg|thumb|Pak kanaa moo krob]]''[[:File:Pak kanaa moo krob.jpg|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.
* ''[[Thai suki|Suki]]'' – a Thai variant of the Chinese [[hot pot]].
* ''Thot man'' – deep-fried fishcake made from [[Notopteridae|knifefish]] (''thot man pla krai'') or shrimp (''thot man kung'').
* ''[[:File:Tom jued tahoo.jpg|Tom chuet]]'' or ''kaeng chuet'' – a clear soup with vegetables and, for instance, ''wunsen'' ([[cellophane noodles]]), ''taohu'' ([[silken tofu]]), ''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 and 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===
<!-- Please add additional dishes to the article "List of Thai dishes". -->
[[File:Som tam thai.JPG|thumb|Som tam, which contains peanuts, is the Central Thai dish that became famous internationally]]
'''''Ahan Phak Klang''''' ({{langx|th|อาหารภาคกลาง}}; {{lit|central region food}}) is most often eaten with the non-[[glutinous]] [[jasmine rice]]. Due to the extensive, centuries-long contact between [[Ayutthaya Kingdom]] and [[Khmer Empire]], the flavour principles of many Central Thai dishes, such as sour fish soups, stews and coconut-based curries, including [[steamed curry|steamed curries]], are almost identical to that of [[Cambodian cuisine]], with the notable exception of Central Thai dishes containing much more chilli and sugar.<ref name="Kofahl and David">{{cite book |last1=Kofahl |first1=Daniel |last2=David |first2=Wahyudi |title=Food Culture of Southeast Asia: Perspectives of Social Science and Food Science |url=https://books.google.com/books?id=R0smDwAAQBAJ&pg=PP13 |quote=By contrast, the flavor principles of "Central Thai cuisine" (hereafter referred to simply as "Thai cuisine") are almost identical to those of neighboring Cambodia. The endless variations of sour fish soups or stews, along with the curries prepared with coconut milk (including the national dish amok), for example, will be familiar to anybody coming to Bangkok. One may well be surprised, though, to discover that Khmer cooks consider chili superfluous, like the liberal use of sugar, typical of modern Bangkok fare. The close culinary affinity becomes all the more apparent when contrasting the cuisine of Cambodia to that of Thailand's Northeast (and the related food of the Lao People's Democratic Republic. Their flavour principles have little in common indeed. The reason for this affinity between Thai and Cambodian cuisine is most likely the pronounced, centuries-long contact between the empires of Angkor and Ayutthaya |publisher=[[Kassel University Press]] |year=2017 |page=22 |isbn=978-3-737-60286-0}}</ref>

* ''Chuchi pla kaphong'' – snapper in ''chuchi'' curry sauce (thick red curry sauce)
* ''[[Steamed curry|Ho mok]] pla'' – a [[pâté]] or [[soufflé]] of fish, spices, coconut milk and egg, steamed in a banana leaf cup and topped with thick coconut cream before serving.
* ''[[:File:Thai steamed fish with lime juice.jpg|Pla nueng manao]]'' – steamed fish with a spicy lime juice dressing.
* ''[[:File:Pla tub tim tod samrod.jpg|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]], 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]]'' with salted [[gourami]] fish, white eggplants, fish sauce and [[long bean]]s. Som tam is usually eaten with sticky rice but a popular variation is to serve it with ''[[Khanom chin]]'' (rice noodles) instead.
[[File:Thot man khaophot.JPG|thumb|right|''Thot man khaophot'' deep-fried fritters made with corn and herbs, served with a sweet chilli sauce.]]
* ''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===
<!-- Please help and add additional dishes in the article "List of Thai dishes". -->
[[File:Lap mu isan.JPG|thumb|''[[Larb]]'' and [[sticky rice]] is typical isan dish]]
[[File:2013 Tam Lao.jpg|thumb|''[[Green papaya salad|Tam maak hoong]]'', more spicy and salty version of ''som tam'', usually contains ''[[pla ra]]'' (a sauce of fermented fish).]]
[[File:Yamnaem71.JPG|thumb|''Yam naem khao thot''; the crisp rice balls are on the right]]

'''''Ahan Isan''''' ({{langx|th|อาหารอีสาน}}; {{lit|[[Isan]] food}}) generally features dishes similar to those found in [[Lao cuisine|Laos]], as [[Isan people]] historically have close ties with [[Lao people|Lao]] culture and speak a language that is generally mutually intelligible with the [[Lao language]]. The [[staple food]] of Isan is [[glutinous rice]] 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.
[[File:Lap mu krop.jpg|thumb|right|''Lap mu krop'', is a variation on the standard lap]]
* ''[[Larb|Lap]]'' – a traditional Lao [[salad]] 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.
* ''[[Green papaya salad|Tam maak hoong]]'' or ''Som tam pla ra'' – spicy papaya salad, similar to central thai ''som tam'', but more spicy and less sweet, and contains ''[[pla ra]]'' (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]]s and sour pork sausage.

===Northern shared dishes===
<!-- Please add additional dishes to the article "List of Thai dishes". -->
[[File:Lanna cuisine starters.JPG|thumb|right|A selection of northern Thai dishes, served as starters]]
[[File:Miang pla.jpg|thumb|right|''[[Miang kham|Miang]] pla'' literally means "wrapped fish"]]
'''''Ahan phak nuea''''' ({{langx|th|อาหารภาคเหนือ}}; {{lit|northern region food}}) shares certain dishes with neighboring [[Shan State]], in Burma, and with [[Laos]]. 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 [[entomophagy|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.
* [[File:Kaeng khae-963.JPG|thumb|''Kaeng khae'']]''[[Kaeng khae]]'' – is a spicy curry of herbs, vegetables, the leaves of an acacia tree (''[[cha-om]]'') and meat (chicken, [[water buffalo]], pork or [[frog]]). 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.<ref name="BP-20190922" />
* ''[[Pork rind#Thailand|Kaep mu]]'' – deep fried crispy pork rinds, often eaten with chili pastes such as ''nam phrik num''.
* ''[[Larb#Northern Thai larb|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]], [[clove]]s, [[long pepper]], [[star anise]], [[Sichuan pepper]], [[cinnamon]], 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===
<!-- Please add additional dishes to the article "List of Thai dishes". -->

[[File:Kaeng som kung.jpg|thumb|A southern Thai ''kaeng som'', a spicy and sour prawn and vegetable soup/curry.]]

'''''Ahan Phak Tai''''' ({{langx|th|อาหารภาคใต้}}; {{lit|southern region food}}) shares certain dishes with the [[Malaysian cuisine|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.

* ''[[Massaman curry|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]]'' – a thick sour vegetable curry made with [[turmeric]] and shrimp paste, often containing roasted fish or fish innards, bamboo shoots, and eggplant.
* ''[[Biryani#Thai biryani|Khao mok]]'' – Thai-Malay style biryani, a specialty of southern Thailand's Malay community.
* ''[[Nasi kerabu|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).
* ''[[Satay|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==
<!-- Please help and add additional dishes in the article "List of Thai dishes". -->
{{main|List of Thai khanom}}

{{see also|Maria Guyomar de Pinha}}
[[File:Thai market sweets 01.jpg|thumb|A selection of sweet snacks at a market in Thailand]]

=== Khong wan ===
({{langx|th|ของหวาน}}; {{rtgs|''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]] mixed with rice flour into small balls, boiled, then served in coconut milk.
* ''Chaokuai'' – [[grass jelly]] is often served with only shaved ice and [[brown sugar]].
* ''[[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 mad|Khao tom mat]]'' – a traditional Thai dessert prepared from sticky rice, coconut milk, and banana.
* ''[[Khanom chan]]'' – multi-layers of [[pandanus]]-flavoured [[sticky rice]] 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.<ref>{{cite news|last1=Wancharoen|first1=Supoj|title=A delicious slice of history|url=https://www.bangkokpost.com/news/special-reports/1454126/a-delicious-slice-of-history|access-date=28 April 2018|work=Bangkok Post|date=28 April 2018}}</ref><ref>{{cite web|title=Thailand's Portuguese Cakes|url=http://www.strangertalk.co/thailands-portuguese-cakes/|website=Strangertalk|access-date=28 April 2018|date=2017-06-04|archive-date=28 April 2018|archive-url=https://web.archive.org/web/20180428181016/http://www.strangertalk.co/thailands-portuguese-cakes/|url-status=live}}</ref> 
* ''[[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.<ref name=BP-20191123>{{cite news |last1=Thepthong |first1=Phitsanu |title=Museum goes its own sweet way |url=https://www.bangkokpost.com/thailand/general/1800384/museum-goes-its-own-sweet-way#cxrecs_s |access-date=23 November 2019 |work=Bangkok Post |date=23 November 2019}}</ref>
* ''[[Khanom kai hong]]'' – Sphere candy has mincemeat eaten only palace people in reign of King Rama I.{{clarify|date=May 2020}}
* ''[[Khanom kho]]''
* ''[[Khanom la]]''
* ''[[Khanom mo kaeng]]'' – a sweet baked [[pudding]] 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.
* ''[[Mango sticky rice|Khao niao mamuang]]'' – sticky rice cooked in sweetened thick coconut milk, served with slices of ripe mango.
* [[Black beans sticky rice|''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'' – [[pandanus amaryllifolius|pandan]] flavoured [[rice flour]] noodles in coconut milk, similar to the Indonesian [[cendol]].
* ''[[Mamuang kuan]]'' – 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]], [[Lotus root#Uses|lotus root]], tapioca, and ''lot chong'', in coconut milk.
* ''[[Sangkhaya]]'' – coconut custard variant.
* ''[[Coconut custard|Sangkhaya fak thong]]'' – egg and coconut [[custard]] served with pumpkin, similar to the [[coconut jam]] of Malaysia, Indonesia, and the Philippines.
* ''[[Sarim (dessert)|Sarim]]'' – multi-colored mung bean flour noodles in sweetened coconut milk served with crushed ice.
* ''Tako'' – [[jasmine]] scented coconut pudding set in cups of [[pandanus]] 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.

<gallery class="center" widths="200" heights="150">
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:ทองหยิบเต็ม.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]]''
</gallery>

===Ice cream===
[[File:Coconut Ice Cream, Bangkok.jpg|thumb|left|Ice cream with ''[[thapthim krop]]'', Bangkok]]

Ice cream was introduced to Thailand during the reign of [[King Rama V]] when the first ice cream machine was imported to Thailand.<ref name="BP-20140106">{{cite news|last1=Charoenpo|first1=Anucha|title=Ancient ice-cream still worth a lick| url=http://www.bangkokpost.com/lifestyle/nostalgia/388157/ancient-ice-cream-still-worth-a-lick|access-date=7 October 2016|work=Bangkok Post|date=2014-01-06}}</ref> 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.<ref name=Manager>{{cite news|url=https://mgronline.com/live/detail/9550000047164|script-title=th:ย้อนตำนานไอศกรีม สู่วัฒนธรรมการกินที่หลากหลาย|date=17 April 2012|newspaper=[[ASTV Manager]]|access-date=18 November 2015|language=th|archive-url=https://web.archive.org/web/20260429035651/https://mgronline.com/live/detail/9550000047164|archive-date=29 April 2026|url-status=live}}</ref>

According to the ''[[Bangkok Post]]'', ''aitim tat'' ({{langx|th|[[:wikt:ไอติม|ไอติม]][[:wikt:ตัด|ตัด]]}}; "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 [[Thai baht|baht]], depending on the size.<ref name="BP-20140106" />

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'' ({{langx|th|[[:wikt:ไอติม|ไอติม]][[:wikt:ตรา|ตรา]][[:wikt:เป็ด|เป็ด]]}}; "duck brand ice cream").<ref name="BP-20140106" /> 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.<ref name="Manager" />

==Beverages==
{{redirect|Thai beverages|for company Thai Beverage|ThaiBev}}

'''''Khrueang duem''''' ({{langx|th|เครื่องดื่ม}}; {{lit|beverages}})
* ''[[Thai ice tea#Thailand|Cha yen]]'' – Thai iced tea.
* ''[[Krating Daeng]]'' – an [[energy drink]] and the origin of [[Red Bull]].
* ''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 [[Aegle marmelos|Bael tree]].
* ''[[Nom yen]]''  –  a drink made from sala syrup and hot milk.
* ''[[Oliang]]'' – a sweet Thai black [[iced coffee]].
* ''[[Lao Khao]]'' – a traditional [[distilled spirits]], since [[Ayutthaya Kingdom|Ayutthaya]] period, which perhaps give origin to [[Okinawa Prefecture|Okinawa]] liquor called [[Awamori]].
* ''[[Sato (rice wine)|Satho]]'' – a traditional [[rice wine]] from the [[Isan]] 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 (spirit)|Mekhong]] and [[Sang Som]]. Several brands of beer are [[Beer in Thailand|brewed in Thailand]]; the two most prominent brands are [[Singha]] and [[Chang (Thai beer)|Chang]].

==Insects==
{{see also|List of edible insects by country}}
[[File:Insekten.jpg|thumb|A street stall selling fried insects]]

[[Entomophagy|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.<ref>{{cite news |last1=Board |first1=Jack |title=Food of the future? Five-star edible insects served up as Thailand gets creative with bug business |url=https://www.channelnewsasia.com/news/asia/thailand-insect-farming-food-protein-source-11786032 |access-date=19 August 2019 |work=Channel News Asia (CNA) |date=18 August 2019 |archive-date=19 August 2019 |archive-url=https://web.archive.org/web/20190819123158/https://www.channelnewsasia.com/news/asia/thailand-insect-farming-food-protein-source-11786032 |url-status=live }}</ref> The UN [[Food and Agriculture Organization]] (FAO) estimates that there are about 20,000 [[Cricket (insect)|cricket]] farms alone in 53 of Thailand's 76 provinces.<ref>{{cite news |last1=Alcocer |first1=Jesus |title=Putting out feelers in the cricket market |url=https://www.bangkokpost.com/news/special-reports/1505534/putting-out-feelers-in-the-cricket-market |access-date=18 July 2018 |work=Bangkok Post |date=18 July 2018}}</ref>

A wide range of [[List of edible insects by country#Thailand|insects are eaten]] in Thailand, especially in Isan and in the north. Many markets in Thailand sell deep-fried [[grasshopper]]s, crickets (''ching-rit''), [[bee|bee larvae]], [[silkworm]] (''non mai''), [[ant|ant eggs]] (''khai mot'') and [[termite]]s.

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]].<ref>{{Cite book|last=El-Fers|first=Mohamed|url=https://books.google.com/books?id=uEvTAwAAQBAJ&q=the+maeng+da+described+as&pg=PA75|title=Historic ABC of Thailand|date=6 July 2012 |publisher=Lulu.com|isbn=978-1-4717-7557-4|language=en|access-date=25 December 2020|archive-date=27 September 2021|archive-url=https://web.archive.org/web/20210927134521/https://books.google.com/books?id=uEvTAwAAQBAJ&q=the+maeng+da+described+as&pg=PA75|url-status=live}}</ref> This [[giant water bug]] is famously used in a chili dip called ''nam phrik maeng da''.<ref>{{Cite book|last=El-Fers|first=Mohamed|url=https://books.google.com/books?id=uEvTAwAAQBAJ&q=This+giant+water+bug+is+famously+used+in+a+chili+dip&pg=PA75|title=Historic ABC of Thailand|date=6 July 2012 |publisher=Lulu.com|isbn=978-1-4717-7557-4|language=en|access-date=25 December 2020|archive-date=28 September 2021|archive-url=https://web.archive.org/web/20210928042705/https://books.google.com/books?id=uEvTAwAAQBAJ&q=This+giant+water+bug+is+famously+used+in+a+chili+dip&pg=PA75|url-status=live}}</ref> Ant eggs and silkworms are eaten boiled in a soup in [[Isan]], or used in egg dishes in northern Thailand.<ref>{{cite web |title=Chio khai mot-daeng |url=http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=100 |website=Lanna Food |publisher=Northern Thai Information Center (NTIC), Chiang Mai University Library |access-date=18 July 2018 |archive-date=30 June 2018 |archive-url=https://web.archive.org/web/20180630042645/http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=100 |url-status=live }}</ref>

==Street food, food courts, and market food==
{{main|Street food of Thailand}}

The street food culture of much of Southeast Asia was introduced by [[Thai Chinese|Chinese immigrants]] during the late 19th century. As a result, many Thai street foods are derived from or heavily influenced by [[Chinese cuisine]].<ref>{{cite book |author=Carlo Petrini |url=https://books.google.com/books?id=KVf94-rwpJ8C&q=%22street+food%22+typical&pg=PA63 |title=Slow Food: Collected Thoughts on Taste, Tradition, and the Honest Pleasures ... |date=October 2001 | publisher=Chelsea Green |isbn=9781603581721 |access-date=2012-08-16 |archive-date=27 September 2022 |archive-url=https://web.archive.org/web/20220927090649/https://books.google.com/books?id=KVf94-rwpJ8C&q=%22street+food%22+typical&pg=PA63 |url-status=live }}</ref> Street food was commonly sold by the [[Thai Chinese|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,<ref>{{cite book |author=David Thompson |url=https://books.google.com/books?id=9FF8Sjr479AC&q=%22street+food%22+traditions&pg=PT20 |title=Thai Street Food |year=2009 | publisher=Clarkson Potter/Ten Speed |isbn=9781580082846 |access-date=2012-08-16 |archive-date=27 September 2022 |archive-url=https://web.archive.org/web/20220927090654/https://books.google.com/books?id=9FF8Sjr479AC&q=%22street+food%22+traditions&pg=PT20 |url-status=live }}</ref> and by the 1970s, it had "displaced home-cooking."<ref>{{cite book |author=B. W. Higman |url=https://books.google.com/books?id=YIUoz98yMvgC&q=%22street+food%22+&pg=PT130 |title=How Food Made History |date=2011-08-08 | publisher=John Wiley & Sons |isbn=9781444344653 |access-date=2012-08-16 |archive-date=27 September 2022 |archive-url=https://web.archive.org/web/20220927090658/https://books.google.com/books?id=YIUoz98yMvgC&q=%22street+food%22+&pg=PT130 |url-status=live }}</ref>

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.<ref>{{cite news|url=http://www.nydailynews.com/life-style/eats/10-best-street-food-cities-world-virtualtourist-frommer-article-1.1125775|title=The 10 best street food cities in the world, per VirtualTourist.com, Frommer's|agency=AFP|work=NY Daily News|access-date=8 September 2014|archive-date=1 December 2017|archive-url=https://web.archive.org/web/20171201034522/http://www.nydailynews.com/life-style/eats/10-best-street-food-cities-world-virtualtourist-frommer-article-1.1125775|url-status=live}}</ref><ref>{{cite web|url=http://www.bbc.co.uk/programmes/b03wc3zr|title=The Hairy Bikers' Asian Adventure, Thailand – Bangkok and the Central Plains|work=BBC|type=Video|access-date=8 September 2014|archive-date=4 December 2017|archive-url=https://web.archive.org/web/20171204150257/http://www.bbc.co.uk/programmes/b03wc3zr|url-status=live}}</ref> 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."<ref>{{cite web|url=http://www.virtualtourist.com/press-center/top-ten-street-food-cities|title=Top Ten Cities for Street Food|website=Virtual Tourist|url-status=dead|archive-url=https://web.archive.org/web/20140908043521/http://www.virtualtourist.com/press-center/top-ten-street-food-cities|archive-date=8 September 2014|df=dmy-all}}</ref>

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)<ref>{{cite news|last1=Johnson|first1=Richard|title=The world's best street food|url=https://www.theguardian.com/travel/2012/feb/24/worlds-best-street-food-lonely-planet|access-date=4 May 2018|work=The Guardian|date=2012-02-24|archive-date=16 November 2018|archive-url=https://web.archive.org/web/20181116130435/https://www.theguardian.com/travel/2012/feb/24/worlds-best-street-food-lonely-planet|url-status=live}}</ref> 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 [[Islam in Thailand|Thai Muslims]]. Sweets snacks, collectively called ''khanom'', such as ''tako'' (coconut cream jelly), ''khanom man'' (coconut [[cassava]] 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]]''), 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]]'', 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 container]]s, 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==
{{multiple image
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| footer = Traditional Thai vegetarian restaurants will carry yellow signs with ''che'' ({{langx|th|[[:wikt:เจ|เจ]]}}) (left) or ''ahan che'' ({{langx|th|[[:wikt:อาหาร|อาหาร]][[:wikt:เจ|เจ]]}}) (right) written in red in [[Thai alphabet|Thai script]].
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Although the [[Nine Emperor Gods Festival|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 curry|Thai curries]], for instance, contain [[shrimp paste]], and [[fish sauce]] 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 (Buddhism)|alms]] offered to [[Buddhism in Thailand|Buddhist monks in Thailand]], as [[vegetarianism]] is not considered obligatory in [[Theravada]] Buddhism, but having an animal killed specifically to feed Buddhist monks is prohibited.<ref>{{cite web |url=http://www.urbandharma.org/udharma3/meat.html |title=Buddhism and Eating Meat |publisher=Urbandharma.org |access-date=29 October 2013 |archive-date=15 August 2008 |archive-url=https://web.archive.org/web/20080815212610/http://www.urbandharma.org/udharma3/meat.html |url-status=live }}</ref><ref>{{cite web |url=http://soulcurrymagazine.com/sc/buddhism-vegetarianism-non-vegetarianism.html |title=Buddhism Views On Vegetarianism And Non-Vegetarianism |publisher=Soulcurrymagazine.com |date=14 January 2008 |access-date=29 October 2013 |url-status=dead |archive-url=https://web.archive.org/web/20131021172541/http://soulcurrymagazine.com/sc/buddhism-vegetarianism-non-vegetarianism.html |archive-date=21 October 2013 |df=dmy-all }}</ref>
[[File:Yam huapli thot 02.jpg|thumb|A salad made with deep-fried banana blossom at a vegetarian restaurant in Chiang Mai]]
In most towns and cities, traditional [[Buddhist cuisine|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'' ({{langx|th|[[:wikt:เจ|เจ]]}}) or ''ahan che'' ({{langx|th|[[:wikt:อาหาร|อาหาร]][[:wikt:เจ|เจ]]}}) written on it in red. These restaurants serve what can be regarded as [[veganism|vegan]] food. Many Indian restaurants of the sizable [[Indians in Thailand|Thai-Indian community]] will also have vegetarian dishes on offer, due to the fact that vegetarianism is held as an ideal by many [[Diet in Hinduism|followers of the Hindu faith]]. Indian vegetarian cuisine can incorporate [[dairy product]]s and [[honey]]. 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. [[Pescetarianism|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.<ref>{{cite web |url=http://circleourearth.com/vegan-travel/vegan-country-guides/thailand/ |title=Vegetarian and Vegan Travel Guide – Thailand |publisher=Circle Our Earth |access-date=29 October 2013 |archive-date=29 April 2011 |archive-url=https://web.archive.org/web/20110429193749/http://circleourearth.com/vegan-travel/vegan-country-guides/thailand/ |url-status=dead }}</ref><ref>{{cite web |last=Wiens |first=Mark |url=http://www.cnngo.com/bangkok/eat/vegetarians-guide-thailand-travel-656275 |title=The vegetarian's guide to Thailand travel |publisher=Cnngo.com |date=19 January 2012 |access-date=29 October 2013 |archive-url=https://web.archive.org/web/20120818203318/http://www.cnngo.com/bangkok/eat/vegetarians-guide-thailand-travel-656275 |archive-date=18 August 2012 |url-status=dead |df=dmy-all }}</ref><ref>{{cite web |url=http://vegetarian.information.in.th/ |title=Vegetarian Thai cuisine or just plain: how to cook vegetarian Thai Food |publisher=Vegetarian.information.in.th |date=1 January 2004 |access-date=29 October 2013 |archive-date=8 December 2012 |archive-url=https://web.archive.org/web/20121208235053/http://vegetarian.information.in.th/ |url-status=live }}</ref><ref>{{cite web |url=http://www.thaibuddhist.com/9-gods-invited-for-the-vegetarian-festival/ |title=9 Gods Invited for the Vegetarian Festival |publisher=Thaibuddhist.com |date=27 September 2011 |access-date=29 October 2013 |archive-date=27 May 2012 |archive-url=https://web.archive.org/web/20120527032609/http://www.thaibuddhist.com/9-gods-invited-for-the-vegetarian-festival/ |url-status=live }}</ref><ref>{{cite news | url=http://travel.nytimes.com/2009/03/01/travel/01choice.html?pagewanted=all | work=The New York Times | first=Gregory | last=Dicum | title=In Thailand, Vegetarians Find a Place at the Table | date=23 February 2009 | access-date=5 June 2012 | archive-date=20 May 2012 | archive-url=https://web.archive.org/web/20120520033700/http://travel.nytimes.com/2009/03/01/travel/01choice.html?pagewanted=all | url-status=live }}</ref>

==Culinary diplomacy==
[[File:Restaurant Kiin Kiin Ingefær, peanuts og chili (6200203175) adjusted cropped resized.jpg|thumb|A dish of peanuts, ginger, and chili, ''Kiin Kiin'' (Copenhagen)]]
 
Thai cuisine only became well-known worldwide from the 1960s on, when [[Tourism in Thailand|Thailand became a destination for international tourism]] and US troops arrived in large numbers during the [[Vietnam War]]. The number of Thai restaurants went up from four in the 1970s [[London]] to between two and three hundred in less than 25 years.<ref name="Sunanta">{{Cite journal|url=http://www.yorku.ca/ycar/Publications/CCSEAS_Papers_2005/Sunanta.pdf|title=The Globalization of Thai Cuisine|first=Sirijit |last=Sunanta|journal=University of British Columbia |publisher=Paper presented at the Canadian Council for Southeast Asian Studies Conference, York University |location=Toronto|date=14–16 October 2005|url-status=dead |archive-url=https://web.archive.org/web/20131226224151/http://www.yorku.ca/ycar/Publications/CCSEAS_Papers_2005/Sunanta.pdf |archive-date=26 December 2013 }}</ref>{{RP|3–4}} The earliest attested Thai restaurant in the United States, "Chada Thai", opened its doors in 1959 in [[Denver]], 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 family|Bunnag]], a former Thai diplomat and his wife, in [[South Kensington]].<ref>{{cite web|url=http://www.foodtimeline.org/foodasian.html|title=FAQs: Asian-American cuisine|work=Thefoodtimeline.org|access-date=7 October 2014|archive-date=19 August 2007|archive-url=https://web.archive.org/web/20070819224636/http://www.foodtimeline.org/foodasian.html|url-status=live}}</ref>

The global popularity of Thai cuisine is seen as an important factor in promoting tourism, and also increased exports of Thailand's [[Agriculture in Thailand|agricultural sector]]. From the 2000s, it was developed as a deliberate [[gastrodiplomacy]]. The [[Premiership of Thaksin Shinawatra|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 [[Thai baht|baht]]. It provided loans and training for [[restaurateur]]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]], and the Tourism Authority of Thailand with Thai restaurants overseas.<ref name="Sunanta"/>{{RP|10–12}}

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.<ref name="Economist-20020221">{{cite news |title=Thailand's gastro-diplomacy |url=https://www.economist.com/asia/2002/02/21/thailands-gastro-diplomacy |access-date=16 August 2018 |newspaper=The Economist |date=2002-02-21 |archive-date=16 November 2018 |archive-url=https://web.archive.org/web/20181116144358/https://www.economist.com/asia/2002/02/21/thailands-gastro-diplomacy |url-status=live }}</ref> By 2011, that number had swelled to more than 10,000 Thai restaurants worldwide.<ref>{{cite news |title=Developing Chefs for Thai Cuisine Who Will Promote Thai Food Standards Overseas |url=http://thailand.prd.go.th/view_news.php?id=5585&a=2 |archive-url=https://web.archive.org/web/20130926085448/http://thailand.prd.go.th/view_news.php?id=5585&a=2 |url-status=dead |archive-date=2013-09-26 |access-date=16 August 2018 |work=The Government Public Relations Department (PRD) (Thailand) |date=2011-03-21 |type=Press release}}</ref>

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."<ref name="KOTW">{{cite book |title=Thailand: Kitchen of the World |date=n.d. |publisher=The Government Public Relations Department (Thailand) (PRD) |location=Bangkok |url=http://thailand.prd.go.th/ebook2/kitchen/intro.html |access-date=16 August 2018 |archive-date=8 February 2019 |archive-url=https://web.archive.org/web/20190208213631/http://thailand.prd.go.th/ebook2/kitchen/intro.html |url-status=dead }}</ref>{{RP|Chapter 7}}

The Department of Export Promotion of the Thai [[Ministry of Commerce (Thailand)|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.<ref name="ThaiSelect">{{cite web |title=Thai Select |url=https://thailandselect.wordpress.com/thai-biz-restaurant/ |website=Thai Select |date=15 February 2013 |access-date=16 August 2018 |archive-date=16 August 2018 |archive-url=https://web.archive.org/web/20180816062012/https://thailandselect.wordpress.com/thai-biz-restaurant/ |url-status=live }}</ref><ref name="Vice-20180329">{{cite news |last1=Karp |first1=Myles |title=The Surprising Reason that There Are So Many Thai Restaurants in America |url=https://www.vice.com/en/article/the-surprising-reason-that-there-are-so-many-thai-restaurants-in-america/ |access-date=16 August 2018 |work=Vice |date=2018-03-29 |archive-date=16 August 2018 |archive-url=https://web.archive.org/web/20180816000130/https://munchies.vice.com/en_us/article/paxadz/the-surprising-reason-that-there-are-so-many-thai-restaurants-in-america |url-status=live }}</ref> 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.<ref name="Vice-20180329" />

One survey conducted in 2003 by the [[Sasin Graduate Institute of Business Administration of Chulalongkorn University|Kellogg School of Management and Sasin Institute]] showed that Thai cuisine ranked fourth when people were asked to name an [[ethnic]] cuisine, after [[Italian cuisine|Italian]], [[French cuisine|French]], and [[Chinese cuisine]]. When asked "what is your favourite cuisine?", Thailand's cuisine came in at sixth place, behind the three aforementioned cuisines, and [[Indian cuisine|Indian]] and [[Japanese cuisine]].<ref name="Sunanta"/>{{RP|3–4}}

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."<ref>{{cite web|url=http://www.odysseymediagroup.com/apn/Editorial-Country-Information.asp?ReportID=9674|title=Thailand: TAT Promotes Tourism by Promoting Thai Cuisine|access-date=7 October 2014|archive-date=11 October 2014|archive-url=https://web.archive.org/web/20141011074508/http://www.odysseymediagroup.com/apn/Editorial-Country-Information.asp?ReportID=9674|url-status=live}}</ref>

In the list of the "World's 50 most delicious foods", compiled by [[CNN International|CNN]] in 2011, ''[[som tam]]'' stands at place 46, ''[[nam tok (food)|nam tok]] mu'' at 19, ''[[tom yum|tom yam]] kung'' at 8, and [[massaman curry]] stands on first place as most delicious food in the world.<ref>{{cite web |author=((CNNGo staff)) |url=http://www.cnngo.com/explorations/eat/worlds-50-most-delicious-foods-067535?page=0,0 |title=50 best foods in the world |publisher=Cnngo.com |date=21 July 2011 |access-date=29 October 2013 |url-status=dead |archive-url=https://web.archive.org/web/20121024154627/http://www.cnngo.com/explorations/eat/worlds-50-most-delicious-foods-067535?page=0,0 |archive-date=24 October 2012 |df=dmy-all }}</ref> 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.<ref>{{cite web |last=Cheung |first=Tim |url=http://www.cnngo.com/explorations/eat/readers-choice-worlds-50-most-delicious-foods-012321?page=0,0 |title=World's 50 best foods: Readers' picks |publisher=Cnngo.com |date=7 September 2011 |access-date=29 October 2013 |archive-url=https://web.archive.org/web/20120828210134/http://www.cnngo.com/explorations/eat/readers-choice-worlds-50-most-delicious-foods-012321?page=0,0 |archive-date=28 August 2012 |url-status=dead |df=dmy-all }}</ref>

In 2012, the British ''[[Restaurant (magazine)|Restaurant Magazine]]'' included [[Nahm|Nahm Bangkok]] of chef [[David Thompson (chef)|David Thompson]] in its yearly list of [[The World's 50 Best Restaurants]].<ref>{{cite web|url=http://www.theworlds50best.com/list/past-lists/2012/ |title=The World's 50 Best Restaurants |work=Restaurant Magazine |access-date=6 October 2014 |url-status=dead |archive-url=https://web.archive.org/web/20140921005009/http://www.theworlds50best.com/list/past-lists/2012 |archive-date=21 September 2014 }}</ref>

==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]], Germany between 5–10 October 2012, where they received four gold and one silver medal.<ref>{{cite web |author=วันที่ 19 พฤศจิกายน พ.ศ. 2555 เวลา 07:29:18 น. |url=http://www.matichon.co.th/news_detail.php?newsid=1353240446&grpid=03&catid=no&subcatid=0000 |title="เชฟไทย"นำสุดยอดเมนู"กระเพราแกะ-ผัดไทย-ลาบ-ส้มตำ"คว้าชัยเวทีอาหารที่เซี่ยงไฮ้ : มติชนออนไลน์ |publisher=Matichon.co.th |access-date=29 October 2013 |archive-url=https://web.archive.org/web/20131004215740/http://www.matichon.co.th/news_detail.php?newsid=1353240446&grpid=03&catid=no&subcatid=0000 |archive-date=4 October 2013 |url-status=dead |df=dmy-all }}</ref>

In 2011, the [[James Beard Foundation Award]] for Best Chef in the [[Northwestern United States]], was presented to [[Andy Ricker]] of restaurant "[[Pok Pok]]" in [[Portland, Oregon]], and for Best Chef in the [[Southwestern United States]] to Saipin Chutima of restaurant "Lotus of Siam" in [[Winchester, Nevada]].<ref>{{cite web|url=http://www.jamesbeard.org/awards/restaurant-chef?field_award_status_value=1&year%5Bvalue%5D%5Byear%5D=2011|title=Restaurant and Chef Awards 2011|work=James Beard Foundation|access-date=6 October 2014|archive-url=https://web.archive.org/web/20141010004729/http://www.jamesbeard.org/awards/restaurant-chef?field_award_status_value=1&year%5Bvalue%5D%5Byear%5D=2011|archive-date=10 October 2014|url-status=dead|df=dmy-all}}</ref>

===Michelin stars===
Three restaurants that specialize in Thai cuisine, but are owned by non-Thai chefs, have received [[Michelin star]]s:

* 2002 – 2011 "[[Nahm]]" in [[London]], run by chef [[David Thompson (chef)|David Thompson]]<ref>{{cite news|url=https://www.standard.co.uk/news/michelin-star-for-thai-restaurant-6331117.html|last1=McGowan|first1=Patrick|title=Michelin star for Thai restaurant|work=London Evening Standard|date=18 January 2002|access-date=6 October 2014|archive-date=10 October 2014|archive-url=https://web.archive.org/web/20141010051726/http://www.standard.co.uk/news/michelin-star-for-thai-restaurant-6331117.html|url-status=live}}</ref><ref>{{cite news|url=http://travel.cnn.com/bangkok/eat/bangkok-stars-never-were-085034|title=Nahm London loses its Michelin star, but should Bangkok care?|last1=Footman|first1=Tim|work=CNN|date=21 January 2011|access-date=6 October 2014|archive-date=10 October 2014|archive-url=https://web.archive.org/web/20141010101012/http://travel.cnn.com/bangkok/eat/bangkok-stars-never-were-085034|url-status=live}}</ref>
* 2009 – "Kiin Kiin" in [[Copenhagen]], run by chef Henrik Yde-Andersen and [[Lertchai Treetawatchaiwong]]<ref>{{cite web|url=http://www.aok.dk/restaurant-og-cafe/restaurants-in-copenhagen-with-michelin-stars-2009|title=Restaurants in Copenhagen with Michelin stars 2009|work=AOK.dk|date=29 December 2009|access-date=6 October 2014|archive-date=10 October 2014|archive-url=https://web.archive.org/web/20141010045357/http://www.aok.dk/restaurant-og-cafe/restaurants-in-copenhagen-with-michelin-stars-2009|url-status=live}}</ref>
* 2015 – "[[Pok Pok]] NY" in [[New York City]], run by chef [[Andy Ricker]]<ref>{{cite news|url=https://www.forbes.com/sites/aliciaadamczyk/2014/09/30/michelin-star-restaurants-new-york-city-2015/|last1=Adamczyk|first1=Alicia|title=New York's Michelin-Starred Restaurants Announced For 2015|work=Forbes|date=2014-09-30|access-date=6 October 2014|archive-date=22 November 2016|archive-url=https://web.archive.org/web/20161122072620/http://www.forbes.com/sites/aliciaadamczyk/2014/09/30/michelin-star-restaurants-new-york-city-2015/|url-status=live}}</ref>

==Culinary tours and cooking courses==
[[File:Thai curry paste at the market so good I brought some home (3195324838).jpg|thumb|Food tours and cooking courses in Thailand almost always include a trip to the local market.]]
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.<ref>{{cite book|title=Cooking Schools and Institutes|publisher=Public Relations Department Thailand|location=Bangkok|url=http://thailand.prd.go.th/ebook2/kitchen/ch6.html|access-date=5 May 2018|format=E-book|chapter=Chapter 6|archive-date=29 June 2018|archive-url=https://web.archive.org/web/20180629190336/http://thailand.prd.go.th/ebook2/kitchen/ch6.html|url-status=live}}</ref>

==Governmental interventions==
The Thai government believes that a substandard Thai restaurant meal served abroad "...sabotages the country's reputation."<ref name="BP-20190113">{{cite news |last1=Sukphisit |first1=Suthon |title=Taking 'Thai' out of Thai food |url=https://www.bangkokpost.com/lifestyle/food-and-drinks/1610330/putting-the-thai-in-thai-food |access-date=2019-01-15 |work=Bangkok Post (Lifestyle) |date=2019-01-13}}</ref> 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 (Thailand)|Ministry of Finance]] sent officials to the US to award certificates to deserving restaurants. On their return the project was abandoned.<ref name="BP-20190113"/>

Soon thereafter, the [[Ministry of Labor (Thailand)|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.<ref name="BP-20190113"/> The effort was short-lived.

After some officials had a bad Thai meal abroad, in 2013 the [[Yingluck Shinawatra|Yingluck administration]] had the idea of standardising Thai food everywhere. The [[National Food Institute of Thailand|National Food Institute (NFI)]] came up with a program called ''Rod Thai Tae'' ('authentic Thai taste').<ref name="BP-20190113"/> 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),<ref name="NYT-20140928">{{cite news|last1=Fuller|first1=Thomas|title=You Call This Thai Food? The Robotic Taster Will Be the Judge|url=https://www.nytimes.com/2014/09/29/world/asia/bad-thai-food-enter-a-robot-taster.html?_r=0|access-date=8 September 2016|work=[[The New York Times]]|date=2014-09-28|archive-date=4 March 2016|archive-url=https://web.archive.org/web/20160304233419/http://www.nytimes.com/2014/09/29/world/asia/bad-thai-food-enter-a-robot-taster.html?_r=0|url-status=live}}</ref> 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<ref>{{cite web|title=Innovation for Kitchen to the World|url=http://www.nia.or.th/nia/en/strategy/innovation-project/strategy/thai-food-to-world/|website=National Innovation Agency (Thailand)|access-date=8 September 2016|archive-url=https://web.archive.org/web/20160911220334/http://www.nia.or.th/nia/en/strategy/innovation-project/strategy/thai-food-to-world/|archive-date=11 September 2016|url-status=dead|df=dmy-all}}</ref>

The agency has posted 11 "authentic" recipes for ''[[tom yum|tom yam]] kung'' (''nam sai''), ''tom yam kung'' (''nam khon''), [[pad thai]], [[Massaman curry]], ''[[green curry|kaeng khiao wan]]'' (green curry), ''[[Yellow curry|kaeng lueang]]'' (southern Thai sour curry), ''golek'' chicken sauce, ''[[khao soi]]'', ''[[sai ua]]'' (northern Thai sausage), ''[[nam phrik|nam phrik num]]'' (green pepper chili paste), and ''[[nam phrik ong]]'' (northern Thai chili paste).<ref>{{cite web|title=Thai Standard Recipe [sic]|url=http://www.nia.or.th/thaidelicious/index.php?page=recipes|website=National Innovation Agency (NIA)|access-date=8 September 2016|archive-date=11 September 2016|archive-url=https://web.archive.org/web/20160911211914/http://www.nia.or.th/thaidelicious/index.php?page=recipes|url-status=live}}</ref> 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.<ref>{{cite news|title=National Food Institute, the Ministry of Industry Organized Gala Dinner 'Authentic Thai Food for the World' to Upgrade 'Rod Thai Tae' [True Thai Taste] Food Standard Worldwide|url=http://en.postupnews.com/2016/08/nfi-rod-thai-tae-gala-dinner.html?view=snapshot|access-date=8 September 2016|work=Postup News|date=2016-08-25|archive-date=11 September 2016|archive-url=https://web.archive.org/web/20160911230444/http://en.postupnews.com/2016/08/nfi-rod-thai-tae-gala-dinner.html?view=snapshot|url-status=live}}</ref> By 2020, Thai Delicious plans to post over 300 Thai food recipes.<ref>{{cite web|title=About Us|url=https://thaideliciousfoodinternational.wordpress.com/about/|website=Thai Delicious International|date=24 July 2015|access-date=8 September 2016|archive-date=14 October 2016|archive-url=https://web.archive.org/web/20161014032916/https://thaideliciousfoodinternational.wordpress.com/about/|url-status=live}}</ref>

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."<ref>{{cite news|last1=Theeboom|first1=Sarah|title=The Thai Government is Trying to Standardize Deliciousness|url=http://firstwefeast.com/eat/2014/09/the-thai-government-is-trying-to-standardize-deliciousness|access-date=8 September 2016|work=First We Feast|date=29 September 2014|archive-date=14 September 2016|archive-url=https://web.archive.org/web/20160914221121/http://firstwefeast.com/eat/2014/09/the-thai-government-is-trying-to-standardize-deliciousness|url-status=live}}</ref> 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]] leaves and [[coriander]], researchers posted notices at [[Chulalongkorn University]] in Bangkok, requesting 120 tasters. The tasters—students, university staff, and area workers—were paid a few [[Thai baht|baht]] 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.<ref name="NYT-20140928" /> Restaurants that follow officially sanctioned recipes can affix a "Thai Delicious" logo to their menus.<ref name="NYT-20140928" /> Each machine sold for 200,000 [[Thai baht|baht]]. This project was shelved.<ref name="BP-20190113"/>

The Thai Delicious project has been criticized, the main rationale being that "Standardisation is the enemy of Thai food."<ref>{{cite news|title=Thai food, made bland|url=http://www.bangkokpost.com/opinion/opinion/1080120/thai-food-made-bland|access-date=8 September 2016|work=Bangkok Post|date=7 September 2016}}</ref> Some observers think, however, that the quality of Thai food, at least in the US, is declining with its increased popularity,<ref>{{cite news |last1=Cowen |first1=Tyler |title=Six Rules for Dining Out; How a frugal economist finds the perfect lunch |url=https://www.theatlantic.com/magazine/archive/2012/05/six-rules-for-dining-out/308929/ |access-date=1 June 2018 |work=The Atlantic |date=May 2012 |archive-date=3 July 2018 |archive-url=https://web.archive.org/web/20180703201751/https://www.theatlantic.com/magazine/archive/2012/05/six-rules-for-dining-out/308929/ |url-status=live }}</ref> a state of affairs that Thai Delicious aims to fix.

In August 2018, Thailand's [[Ministry of Commerce (Thailand)|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.<ref name="BP-20190113"/>

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 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".<ref>{{cite news |title=Thai cuisine 'under threat' from foreign influences |url=https://www.bangkokpost.com/news/general/1570506/thai-cuisine-under-threat-from-foreign-influences |access-date=6 November 2018 |work=Bangkok Post |date=6 November 2018}}</ref>

===Salt reduction efforts===
On average, Thai people consume 4,300&nbsp;mg of sodium per day, twice the [[WHO]]'s recommended maximum.<ref>{{cite news |last1=Charoensuthipan |first1=Penchan |title=As FDA stumbles, laws to control salt in diet sought |url=https://www.bangkokpost.com/news/general/1621330/as-fda-stumbles-laws-to-control-salt-in-diet-sought |access-date=2019-02-01 |work=Bangkok Post |date=2019-02-01}}</ref> Thai street food is one of the top three contributors to high salt intake. The [[Ministry of Public Health (Thailand)|Public Health Ministry]] has embarked on a program to reduce the population's salt consumption by 30 percent.<ref>{{cite web |title=Salt Reduction in Thailand |url=http://www.searo.who.int/thailand/news/salt-reduction-in-thailand/en/ |archive-url=https://web.archive.org/web/20180425154425/http://www.searo.who.int/thailand/news/salt-reduction-in-thailand/en/ |url-status=dead |archive-date=25 April 2018 |website=World Health Organization Thailand |access-date=2019-02-01 |date=November 2017}}</ref>

==See also==
{{Portal|Food|Thailand}}
* [[List of Thai dishes]] (includes names in [[Thai script]])
* [[List of Thai ingredients]] (includes names in [[Thai script]])
* [[List of Thai khanom]]
* [[List of Thai restaurants]]
* [[List of Thai desserts and snacks]]
* [[Tourism in Thailand]]
* [[Culture of Thailand]]
* [[Thai curry]]
* [[Thai salads]]
* [[Filipino cuisine]]
* [[Indian cuisine]]
* [[Indonesian cuisine]]
* [[Khmer royal cuisine]]

==References==
{{Reflist}}

==Further reading==
* [[David Thompson (chef)|David Thompson]], ''Classic Thai Cuisine'', 145 pages, Berkeley: [[Ten Speed Press]], 1993, {{ISBN|0-89815-563-0}}
* Vatcharin Bhumichitr, ''The Essential Thai Cookbook,'' 192 pages, New York: Clarkson N. Potter Inc., 1994, {{ISBN|978-0517596302}}
* {{cite book |last1=Padoongpatt |first1=Mark |title=Flavors of Empire: Food and the Making of Thai America |date=September 2017 |publisher=University of California Press |location=Berkeley |isbn=9780520293748 |edition=1st|series=American Crossroads (Book 45) |url=https://books.google.com/books?id=5hcxDwAAQBAJ |access-date=17 July 2019}}
* [[Joe Cummings (travel writer)|Joe Cummings]], ''Lonely Planet World Food Thailand'', 288 pages, [[Lonely Planet]] Publications, 2000, {{ISBN|978-1-86450-026-4}}
* [[Andy Ricker]], ''Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand'', 304 pages, Berkeley: Ten Speed Press, 2013, {{ISBN|978-1607742883}}
* ML Sirichalerm Svasti (Chef [[McDang]]), ''The Principles of Thai Cookery,'' 304 pages, McDang dot Com Company, Limited, 2010, {{ISBN|978-6-16906-010-9}}
* Leela Punyaratabandhu, ''Simple Thai Food: Classic Recipes from the Thai Home Kitchen'', 236 pages, Berkeley: Ten Speed Press, 2014, {{ISBN|978-1607745235}}

==External links==
{{Cookbook|Cuisine of Thailand}}
{{Commons category|Cuisine of Thailand}}
{{Wikivoyage|Thai cuisine}}
* [https://thaifoodmaster.com Thaifoodmaster – Step by Step recipes, Thai cuisine history and Thai culture]
* [https://www.maeban.co.th/index.php Mae Ban – Traditional Thai Recipes]
* [https://www.journeyingtheglobe.com/thailand-food-culture/ Thailand Food Culture: Thai Cuisine’s 9 Best Dishes] {{Webarchive|url=https://web.archive.org/web/20210302083057/https://www.journeyingtheglobe.com/thailand-food-culture/ |date=2 March 2021 }}
* [https://asian-recipe.com/thai-vegetarian-dishes-3501 Vegetarian Thai Recipes]
* [https://www.simplysuwanee.com/ Thai Recipes by Suwanee Lennon]

{{Cuisine of Thailand}}
{{Thailand topics}}
{{Asian topic|| cuisine}}
{{cuisine}}

{{Authority control}}

{{DEFAULTSORT:Thai Cuisine}}
[[Category:Thai cuisine| ]]
[[Category:Southeast Asian cuisine]]