Thai cuisine is an explosion of sweet, sour, bitter and salty tastes. The dominant taste largely depends on the type food and more often than not the bitter taste is rarely incorporated in a dish.

There are variants of Thai cooking, depending on the region. In the south, curries are cooked with turmeric and coconut milk whilst the northern version includes lime juice. Thai cuisine has a hint of Chinese influence in them too for it was heavily influenced by the Chinese.

Thai food should be taken in slowly and in small amount. Herbs and spices are often times used in excess that an unsuspecting tourist sometimes is jolted by the strong flavour of Thai dishes. Thais use a strong-smelling fish sauce called nam pla to salten their dishes. Sometimes, shrimp paste is used instead of nam pla.

No meal is complete without rice. Kao Pad is Thai fried rice sautéed with any kind of meat.  Pad Thai is a pan-fried noodle with slices of meat and vegetable. Thais particularly like red and green curries.

When in Thailand, you should try its street food. They are sold by vendors in stalls that line up major streets or in food bazaars. There are also peddlers who sell food though you have to be careful for sanitary concerns.

Som Tam is a nicely spiced shredded papaya salad. Khao Mun Gai Tod is actually fried chicken spiced with different herbs served with rice that was cooked in chicken broth. You should also try the egg noodle soup with wonton and deep fried pork seasoned with basil. Yummy!