Experience Thai Food

If you are doing business or traveling in Thailand, it is important to understand the cuisine and culture involved with each meal. Thai cuisine dates back 4,000 years, when the region that is now Thailand was part of the major North/South trade route. As a result, this vegetarian-friendly fare has been influenced by China, India, and the Middle East. The United States introduction to the cuisine came after the Vietnam War due to the soldiers stationed in Thailand during the conflict. With its unique tastes and vegetable combinations, a good Thai meal strives to balance five fundamental flavors: salty, sweet, spicy, bitter, and sour.

In Thailand it is customary to serve more dishes than there are guests at the table. Each meal usually consists of a single dish with many side dishes served at the same time and shared by all. Thai food was traditionally eaten with the right hand but has become more Westernized and is now generally eaten with a fork and a spoon. The fork, held in the left hand, is used to push food into the spoon. The spoon is then brought to the mouth. A traditional ceramic spoon is sometimes used for soups. Knives are not generally used at the table. Chopsticks are used primarily for eating noodle soups but otherwise not used.

Here are some basic guidelines for ordering salads and main dishes.
Salads
Thai salads aren't exactly iceberg, croutons, and ranch dressing. Usually on the spicy side, they tend to include fascinating food combinations.
o A Yum tai combines three different kinds of protein and has a lot of kick.
o A papaya salad is green papaya with lime juice, fish sauce, chili, bay shrimp, green beans, and a touch of garlic sauce.
o Pla-goong is grilled shrimp with lemongrass, lime juice, chili, and mint.
o Yam tai is a green salad with shrimp, chicken, hard-boiled egg, and crushed peanuts with sweet and sour dressing.
o Yum nua includes slices of herb-barbecued sirloin tossed in lime juice, tomatoes, Japanese cucumber, shallots, scallions, and bird's eye chili.
Main Course
The entrée is where Thai cuisine shows its culturally infused history with an intricate combination of noodles, curries, stir-fries, meat, and seafood. In Thailand, rice is eaten at every meal, and it is always served in Thai restaurants in the United States. Remember that Thai food is usually served in large quantities to be shared with an entire table.
o Pad Thai is sautéed Thai rice noodles with baked tofu, egg, bean sprouts, scallions, and crushed peanuts.
o Pad see ew features Sen yai noodles sautéed in sweet soy sauce with Asian broccoli and egg.
o Gra pow is sautéed meat in fresh garlic and chili with red bell peppers, yellow jalapeño, and spicy holy basil.
o Penang is vegetables and Thai herbs and spices blended in mild chili paste with lime leaves, simmered in coconut milk.
o Kang dang is meat and Thai spices blended in hot chili paste with apple eggplant, bamboo shoots, Thai basil, and red jalapeño, simmered in coconut milk.
o Talay Thai is a seafood medley with Thai seasonings of garlic, lemongrass, basil, galanga, lime leaves, and chili peppers.
o Kang ped is roasted duck in a spicy red curry with pineapple, tomatoes, and Thai basil.


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