Year after year, Thai food tops the list of the world’s favorite cuisines. One surprising reason for this is the Thai government’s diplomatic initiative, the Global Thai Program, launched in 2002. This initiative aimed to open at least 3,000 Thai restaurants across the world. The effort was beyond successful—the number of Thai restaurants worldwide now exceeds 15,000.
This global campaign effectively made pad Thai the national dish of Thailand and introduced the nation’s cultural dishes to the world. However, the real driving force of the campaign’s success is the delightful and engaging flavors of Thai cuisine.
What Makes Thai Food Different?
While it may overlap in some ways with other Asian cuisines, Thai cuisine stands out for its complexity of flavor. Thai cuisine is based on juxtaposition. Hot and spicy flavors are often paired with light and fruity ingredients.
Thai food is also distinct in the way that it’s meant to be eaten and served. In Thailand, people order several small dishes to share. For this reason, many dishes pair well together and can be ordered in interesting combinations.
Special Flavors of Thai Cuisine
Thai cuisine is complex and aromatic, thanks in no small part to the array of spices and herbs in every dish. Here are a few of the most common ingredients.
- Fish sauce—Traditional Thai fish sauce is made from fermented anchovies. It often comes in a very concentrated paste; just 1 teaspoon can flavor an entire dish.
- Ginger—Galangal root, also known as Thai ginger, is related to ginger and turmeric but has a very different flavor profile. It has a distinct slightly citrusy taste, while traditional ginger is spicy and fiery. Galangal is mostly used in Thai dishes with a Chinese influence.
- Curry—Thai curry paste is different from the curry found in Indian cuisine. Many Thai cooks make curry paste from scratch to add to their dishes, but anyone can find a jar at a local supermarket. Thai curry paste often contains flavors such as lemongrass and galangal. Thai curries can be red, yellow, or green.
- Chilis—Thai cuisine is one of the spiciest in the world thanks to its copious use of chilies. Thai dishes feature a variety of chilies, from cayenne to jalapeno and red chilies.
- Lime—Lime juice adds a refreshing, tangy taste to Thai dishes. It is often used as a compliment for pad Thai and other noodle dishes. Some dishes even include lime leaves.
- Coconut—Many Thai desserts and main dishes use coconut milk to add a bit of sweetness. Coconut is also a main ingredient in Thai curry.
The Regional Variations of Thai Cuisine
The Thai government’s global program focused on a streamlined version of Thai cuisine. However, Thailand’s cuisine varies widely by region, with each having its own distinct flavor profile. For instance, Northern Thai cuisine has a strong Burmese influence. Dishes often contain beef rather than pork.
In the Northeast province of Issan, you can find the famous dessert sausage. This meat snack is flavored with garlic chilies and ginger. The sausage is grilled over an open flame and is a popular type of street food.
Southern Thailand is surrounded by water, so it makes sense that it is known for its incredible seafood dishes. The resort town of Phuket offers its own version of crab curry, while several other dishes contain fish species found in the waters of Thailand, such as threadfin and tilapia.
Tips for Eating a Thai Meal
More than 5,000 Thai restaurants are operating in the United States alone. However, these establishments vary in quality and authenticity.
For the best experience, look for restaurants bearing the Thai Select ranking. This designation is reserved for the highest quality restaurants operating outside Thailand.
Even if you visit one of the thousands of establishments without official recognition, it is still possible to enjoyable culinary experience. There are several rules for eating Thai food properly.
The first is to consume rice with every bite of food. Dishes are designed to accompany rice, not to be eaten on their own. Rice can even be mixed into a soup. Secondly, Thai dishes are eaten with a fork and a spoon. Chopsticks are rarely used, except to eat some noodle dishes.
Most dishes are shared “family style.” This means all table guests can take a bit of food from the serving dish to pair with their rice. However, soups are usually served individually.
Some desserts, such as Thai sticky rice, a sweet dish made with coconut milk and mango, can be eaten by hand. It is also acceptable to eat roti, a popular pan-fried bread, by hand by tearing it into small pieces. Many people dip roti in curry or warm fruit.
Many tourists take the extra step to learn how to cook Thai dishes. Thai cooking classes are one of the most popular activities for tourists who visit the Southeast Asian nation.