The Lakeside Restaurant

Thai food was traditionally eaten with the right hand[19][20] while seated on mats or carpets on the floor, customs still found in the more traditional households. This made Thai as the cooking tradition with most dish that successfully made it to the list. The Chinese also introduced the use of a wok for cooking, the technique of deep-frying and stir-frying dishes, several types of noodles, taochiao (fermented bean paste), soy sauces, and tofu.[13] The cuisines of India and Persia, brought first by traders, and later settlers from these regions, with their use of dried spices, gave rise to Thai adaptations and dishes such as kaeng kari (yellow curry)[14] and kaeng matsaman (massaman curry). It is known for its complex interplay of at least three and up to four or five fundamental taste senses in each dish or the overall meal: sour, sweet, salty, bitter and spicy. They were introduced to Thailand by the Hokkien people starting in the 15th century, and by the Teochew people who started settling in larger numbers from the late 18th century CE onward, mainly in the towns and cities, and now form the majority of the Thai Chinese.[10][11][12] Such dishes include chok Thai: โจ๊ก (rice porridge), salapao (steamed buns), kuaitiao rat na (fried rice-noodles) and khao kha mu (stewed pork with rice).

Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices. Chopsticks are mainly used in Thailand for eating Chinese-style noodle soups, or at Chinese, Japanese or Korean restaurants. 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. Thai food was traditionally eaten with the right hand[19][20] while seated on mats or carpets on the floor, customs still found in the more traditional households. It is now one of the most important ingredients in Thai cuisine, together with rice.[18] During the Columbian Exchange, Portuguese and Spanish ships brought new crops from the Americas including tomatoes, corn, papaya, pea eggplants, pineapple, pumpkins, culantro, cashews, and peanuts. Once the rice is steamed or cooked, it is called khao suai (lit.

Furthermore, because national dishes are so interwoven in a nation's sense of identity, strong emotions and conflicts can arise when trying to choose a country's national dish. "rice covered with curry"), or for short khao kaeng (lit. When placing their order at these places, Thais will state if they want their food served as separate dishes, or together on one plate with rice (rat khao). 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. The fork and spoon were introduced by King Chulalongkorn after his return from a tour of Europe in 1897 CE. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. This made Thai as the cooking tradition with most dish that successfully made it to the list.

Thai food was traditionally eaten with the right hand[19][20] while seated on mats or carpets on the floor, customs still found in the more traditional households. As in many other rice eating cultures, to say "eat rice" (in Thai "kin khao"; pronounced as "gin cow") means to eat food. "princely rice"). Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices. Traditionally, the majority of ethnic Thai people ate with their hands like the people of India. 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. Thai food was traditionally eaten with the right hand[19][20] while seated on mats or carpets on the floor, customs still found in the more traditional households. Both Peru and Ecuador claim ceviche as their national dish.