Thai cuisine

Lore & Background

Thai cuisine has been influenced over centuries by the culinary traditions of neighboring countries including Cambodia, Laos, Myanmar, India, Malaysia, and Indonesia. According to the Thai monk Venerable Buddhadasa Bhikku, Thai cuisine was influenced by Indian cuisine, with Thais learning to use spices and make herbal medicines from Indians.

Reader's Guide

Thai cuisine is significant for its global recognition and influence. In 2011, seven Thai dishes appeared on CNN Travel's list of the 'World's 50 Best Foods', more than any other country, including tom yum kung (4th), pad thai (5th), and som tam (6th). The cuisine is traditionally categorized into four types: tom (boiled dishes), yam (spicy salads), tam (pounded foods), and kaeng (curries). Regional variations correspond to Thailand's five main regions—Bangkok, Central, Isan (Northeastern), Northern, and Southern—each with distinct influences from neighboring states and historical kingdoms. Thai royal cuisine, tracing back to the Ayutthaya kingdom, is noted for its refinement, presentation, and use of seasonal ingredients, though some argue the difference from common food is mainly in presentation and ingredient quality. Chopsticks remain primarily for Chinese-style noodle soups or at East Asian restaurants.

Did You Know?

• In 2011, seven Thai dishes appeared on CNN Travel's list of the 'World's 50 Best Foods', more than any other country.
• Thai cuisine traditionally falls into four categories: tom (boiled), yam (spicy salads), tam (pounded foods), and kaeng (curries).
• The chili pepper, introduced from the Americas in the 16th or 17th century, is now one of the two most important ingredients in Thai cuisine, along with rice.