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Facts of Thai Food
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 Informative Article Summary by Anny Redperz
THAI FOODS
Thai food has become in recent years one of the world's favorite cuisines. When we speak of "Thai food", we are in fact talking of four very distinct regions in the country, each with their own culinary traditions. We are speaking too of the dishes created in the royal courts and palaces of Old Siam, that have been passed down through many generations of chefs, and finally into public domain.
Good food also comes up from the street level, and many of Thailand's most popular dishes can be found at the smallest food stalls and restaurants. And there is the influence of China, India, Malaysia and other neighbouring countries. So all these different factors come together under the label "Thai food", and you will find them in varying degrees at any Thai restaurant you care to visit, anywhere in the world.
One of the most distinctive aspects of the cuisine is its use of herbs and spices. With regard to the spices, some Thai dishes are very hot, but by no means all of them. The herbs have another function, in addition to providing flavour, in that they all have to varying degrees various medical and therapeutic benefits.
Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices as well as fish sauce.
Thai cooking is a singular cuisine that easily distinguished even from its nearest neighbours. Yet this dinstictiveness is not the result of an unaccommodating attitude that refuses novel ideas and new ingredients. The true genius of Thai cuisine is its ability to incorporate the unfamiliar and absorb it so com^letely that it becomes an integral component.
Thai food is intertwined with all aspects of Thai culture. Since ancient times, dishes have been offered to gods and spirits that inhabited the Thai world and the Thai psyche. Such offerings ensured their aid in times of uncertainty. Today no celebration is complete without a meal, and the offering of food to monks is a sure way to obtain merit.
Thai food is popular in many Western countries especially in Australia, New Zealand, some countries in Europe such as the United Kingdom, as well as the United States, and Canada.
Instead of a single 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 Asian cuisines. The highly prized, sweet-smelling jasmine rice is indigenous to Thailand. This naturally aromatic long-grained rice grows in abundance in the verdant patchwork of paddy fields that blanket Thailand's central plains. Its aroma bears no resemblance to the sweet smell of jasmine blossoms, but like jasmine flowers, this rice is precious and fragrant, a small everyday delight. 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 pleasing sticky texture. It is the daily bread of Laos and substitutes ordinary rice in rural Northern and Northeastern Thai cuisine, where Lao cultural influence is strong.
Noodles, known throughout parts of Southeast Asia by the Chinese name kwaytiow, 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 khuaytiow rue, a sour and spicy rice noodle soup.
There is uniquely Thai dish called nam prik which refers to a chile 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 food is generally eaten with a fork and a spoon. Chopsticks are used rarely, primarily for the consumption of noodle soups. The fork, held in the left hand, is used to shovel food into the spoon. However, it is common practice for Thais and hill tribe peoples in the North and Northeast to eat sticky rice with their right hands by making it into balls that are dipped into side dishes and eaten. Thai-Muslims also frequently eat meals with only their right hands.
Often thai food is served with a variety of spicy condiments to embolden the dish. This can range from dried chili pieces, sliced chili peppers in rice vinegar, to a spicy chili sauce such as the nam prik mentioned above.
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