Thai food is internationally famous both for its taste and aesthetics. Whether hot chili spiced or bland, harmony between ingredients and tastes is the guiding principle behind each Thai food dish.
Thai cuisine is a rich fusion of centuries-old Eastern and Western influences harmoniously combined into something uniquely and deliciously Thai.
Perhaps the most famous two food dishes from Thailand available at nearly every Thai food restaurant in the western world are Pad Thai (stir-fried noodles) and Tom Yum Goong (Spicy and Sour Shrimp soup).
Regions of Thailand tend to flavor their foods and use certain ingredients a little different from other regions. There are generally these distinctions.
Northern Food: such as Nam Prig Num, Hungla Curry and Sai Oury.
Central Food: such as Tai Pla Curry, Nam Prig Ong, Tom Jerd, Geng Som, Nam Prig and Pla Too.
Northeastern Food: such as Lahp (Minced meat), Som Tam (spicy green papaya salad), Gai Yang (Grilled Chicken), and Bla Rah (fermented fish paste). Isaan is known for it’s spicy chili dishes.
Southern Food: such as Geng Liang, Nam Bpoo Doo, which are hotter than other parts of Thailand, but nothing tops the Northeast (Isaan) region for hot spicy foods. The south is more known for its sour foods. They tend to like a little bit more lemon / lime in their Thai food dishes.