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Thai cuisine
Thai cuisine is known for its simple yet flavorful techniques, as evidenced by the stunning menus of local restaurants. The five essential flavors in Thai dishes are sweet, sour, salty, spicy, and bitter. Traditional Thai cooking is rich in flavors influenced by various cultures, with dishes like omelets, fish cooked with spices, steamed rice, spaghetti, and meats (such as pork, chicken, and beef) combined with vegetables, all of which have their origins in Chinese cuisine.
As in most Asian countries, rice is the staple food in most dishes. A typical Thai meal often consists of a single rice dish, accompanied by meats, stir-fries, and other items. A popular type of noodle, known as "kwaytiow," is also commonly enjoyed in dishes like Pad Thai (fried noodles) and noodle soups. Each region of Thailand has its own unique version of a famous Thai dish called "nam prik," a chili paste or sauce. Popular Thai breakfast dishes include Jok (rice porridge) and Khao Tom (rice soup with pork). Other well-known recipes include Khao Pad (fried rice, usually mixed with meat, shrimp, pork, or chicken), Pad Kee Mao (fried noodles with Thai basil), Rad Na (rice noodles with gravy), Gai Pad Grapao (stir-fried chicken with garlic and chili), and Pad Ver Ew (fried noodles with a thick soy or fish sauce).
While Western utensils are commonly used in Thailand, chopsticks are rarely used except for eating noodles. In some regions, especially in the North and Northeast, it is still common practice to eat sticky rice with the right hand, rolling it into balls and dipping it into sauces and accompaniments.
