Thai Food.
Thai food offers a variety of flavours and tastes. The subtle mixing of herbs and spices
and market-fresh ingredients makes dining a special culinary experience. Much of what
is known about Thai cuisine evolved in the Central region. Rice, fish, and vegetables,
flavoured with garlic, black pepper, and nam pla (fish sauce), along with an abundance
of fresh fruit, comprised the basic diet of Sukhothai. A century ago, meals were eaten by
hand, pressing the rice into the little balls; today a spoon and fork are used for eating
rice, with chopsticks are used for Chinese-type noodles. Thai food is widely known for
being hot and spicy since almost all Thai food is cooked with basic ingredients such as
garlic, chillies, lime juice, fresh coriander leaf and fermented fish sauce or shrimp paste
(kapi) to make it salty. Thai food varies from region to region, for example, sticky rice is
more popular in the North and Northeast than steamed rice. Thai desserts are often
made from sticky rice or coconut milk, flour, egg and coconut sugar while a variety of
fruit is available all the year round. Phad Thai is a traditional Thai dish that brings out
Thailand’s resilient culture and the distinctive style of cooking. Phad Thai is a favorite
among the Thai people. The main ingredients of Phad Thai are rice noodles, fish sauce
and egg.