Thai Food
Noodles, known in much of Southeast Asia by the Chinese name kway teow, are popular as well but usually come as a single dish, like the stir-fried Pad Thai or noodle soups. Many Chinese cuisine are adapted to suit Thai taste, such as kway teow rua, a sour and spicy rice noodle soup.
There is a uniquely Thai dish called nam prik which refers to a chilli sauce or paste. Each region has its own special versions. It is prepared by crushing together chillies with various ingredients such as garlic and shrimp paste using a mortar and pestle. It is then often served with vegetables such as cucumbers, cabbage and yard-long beans, either raw or blanched. The vegetables are dipped into the sauce and eaten with rice. Nam prik may also be simply eaten alone with rice or, in a bit of Thai and Western fusion, spread on toast.
Thai cuisine refers to typical foods, beverages, and cooking styles common to the country of Thailand in Southeast Asia. Thai Cuisine is well-known for being hot and spicy and for its balance of five fundamental flavors in each dish or the overall meal - hot (spicy), sour, sweet, salty, and bitter (optional). 
Instead of a multiple main course with side dishes found in Western cuisine, a Thai full meal typically consists of either a single dish or rice khao with many complementary dishes served concurrently.
Instead of a multiple main course with side dishes found in Western cuisine, a Thai full meal typically consists of either a single dish or rice khao with many complementary dishes served concurrently.
Rice is a staple component of Thai cuisine, as it is of most Asain cuisines. The highly prized, sweet-smelling jasmine rice is indigenous to Thailand. Steamed rice is accompanied by highly aromatic curries, stir-frys and other dishes, incorporating sometimes large quantities of chillies, lime juice and lemon grass. Curries, stir-frys and others may be poured onto the rice creating a single dish called khao rad gang, a popular meal when time is limited.
Sticky rice (khao neow) is a unique variety of rice that contains an unusual balance of the starches present in all rice, causing it to cook up to a sticky texture.
Noodles, known in much of Southeast Asia by the Chinese name kway teow, are popular as well but usually come as a single dish, like the stir-fried Pad Thai or noodle soups. Many Chinese cuisine are adapted to suit Thai taste, such as kway teow rua, a sour and spicy rice noodle soup.
There is a uniquely Thai dish called nam prik which refers to a chilli sauce or paste. Each region has its own special versions. It is prepared by crushing together chillies with various ingredients such as garlic and shrimp paste using a mortar and pestle. It is then often served with vegetables such as cucumbers, cabbage and yard-long beans, either raw or blanched. The vegetables are dipped into the sauce and eaten with rice. Nam prik may also be simply eaten alone with rice or, in a bit of Thai and Western fusion, spread on toast.
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