Thai cuisine is one of the most popular and prominent dishes throughout the world today. Its vibrant, fresh and flavorful food is a common sight in many cities outside Thailand. However, this profile only scratches the surface of Thai food. Like many countries, the food of Thailand has a long history rooted in its geography and the people who settled and influenced the area over the centuries. Thailand’s past as the Kingdom of Siam is echoed in many of its more traditional dishes. Roads that linked the kingdoms of Sukhothai, Ayutthaya and Lanna to China, India and the Malay Peninsula created a crossroad of culture and trade, shaping what would become Thai food (Chi and Jackson, 2011).
The rivers and canals carved throughout the land brought both fresh and brackish water, rice, fish, herbs and vegetables from the surrounding mountains and forests. These ingredients helped dictate each region’s cuisine, along with the influence of neighboring countries. However, the most significant impact came from the arrival of Indian traders. The introduction of curries, coconuts and chilis helped shape the foundation of Thai food. It is said that to fully understand Thai cuisine, one must understand the balance of five flavors: sweet, sour, salty, bitter and spicy. Thai cooking is about the harmony of these five flavors as well as the interplay between the food and the diner’s senses. This philosophy is perhaps best illustrated in som tam (green papaya salad), where the use of lime makes it sour, palm sugar sweet, fish sauce salty, long bean bittersweet and, of course, chili pepper spicy. All five flavors create a dish that is fresh and lively on the palate. Food in Thailand is essential to life, but more importantly an important part of its culture. For the Thai, food brings people together whether for celebration or socializing. It is common for families to gather around a table filled with various dishes to share and serve one another.
In Thai culture, the head is considered the most sacred part of the body and thus a show of respect. As a result, it is improper to grab food with one’s hands, as this brings one’s mouth closer to the head; utensils are used to eat. A fork and knife are used in Thailand, but differently than in Western culture. The knife is only used to cut food on the plate; once cut, the food is brought to the mouth using the fork. And unlike Western culture, spoons are paramount to Thai dining as they are used for everything, from salad to soup. Thai food is often characterized as hot and spicy. While this is true for some dishes, most are enjoyed at different spice levels. The use of fresh ingredients is of utmost importance in Thai cooking. It is said that no dish is complete without the inclusion of herbs. Thai food is seen as a feast for the eyes as well as the palate. A dish is often carved or arranged in a way to evoke flowers or other shapes found in nature. The concentration of food and preparation in the center of the home has meant a strong emphasis on the delicate art of presentation. Some of these carvings can take hours to complete, showcasing the skill of the chef. Thai food is often associated with a certain set of dishes; however, this is but a fraction of what Thailand offers. Each of Thailand’s regions has its own unique set of traditions and dishes. The following explores both the traditional dishes of each region as well as modern interpretations adapted abroad.
Key Ingredients in Thai Cooking
To Thai people, food is more than just sustenance; it is an integral part of their culture and daily life. Be it a simple rice meal at home or a sumptuous feast in a five-star restaurant, food reflects a Thai’s social status, lifestyle, and beliefs. The uniqueness of Thai cuisine lies in its flavor. Unlike Western food, which generally emphasizes one dominant taste in a dish, Thai food is a careful balance of four or five different flavors – sweet, sour, salty, spicy, and bitter – in one dish. This complexity and depth of flavor come from the careful combination of a few key ingredients (Duffell, 2018). Some of these ingredients, like rice and fish sauce, are simply staples. Others, like herbs and spices, are essential for the unique flavor characteristics that define Thai food. Many Thais hold the belief that fresh ingredients are the best. Dried or preserved ingredients are taken to indicate a lack of freshness. This philosophy extends even to items with a long shelf life, such as rice. Whereas other cultures might find it acceptable to consume rice that was cooked three or four days prior, in Thailand, it is almost unthinkable (Chi and Jackson, 2011).
A well-stocked Thai kitchen would have fragrant fresh herbs like lemon grass, galangal, and kaffir lime leaves, as well as other fresh produce like chili, shallots, garlic, and a variety of vegetables. Dried herbs, such as cinnamon, coriander, and nutmeg, are also used in a few dishes. Fresh herbs play an important role in Thai cuisine. They can be combined into curry pastes, but they can also be used whole or roughly torn, as in the case of Thai basil, mint, or coriander, to brighten a dish or serve as a refreshing accompaniment. Some of these herbs add unique flavors – the citrus notes of lemon grass, the sharpness of galangal, or the fragrant bitterness of kaffir lime leaves – while others cool the palate or aid digestion. Such dishes, often served family-style, encourage diners to sample a little of everything, balancing spicy and hot dishes with those that are cooling. Special care is taken to maintain the balance of flavors in a dish. Even the uninitiated can tell if the fish sauce in a dish is too heavy or the chili too light. If they cannot pinpoint what is wrong with a dish, they will know it is not right. Regional differences affect ingredient availability, and thus usage, but they also introduce a wholly different set of standard ingredients. Thais living abroad have remarked upon the difficulty of recreating home-cooked Thai meals without access to certain ingredients. Cooking some recipes simply becomes impossible, as with the southern specialties where coconut cream is a standard ingredient and the source of many differing curries. Others will simply have to be adapted. Today, with concerns over food safety and a growing awareness of the environmental impact of agriculture, some Thai chefs are embracing a return to organic, chemical-free farming, using kitchen gardens to supply restaurants and encouraging villagers to move away from destructive monoculture practices and grow a diverse range of crops – traditional ingredients that can be increasingly hard to find. This interest in organic produce is similar to trends in the West but differs in that the focus is on getting back to traditional culinary practices rather than modernity’s attention to provenance and celebrity chefs. Still, appreciating the key ingredients of Thai cuisine makes it easier to understand traditional recipes and contemporary innovations.
Regional Varieties of Thai Cuisine
Thai cuisine is better viewed as a mosaic of regional varieties, each with its own distinctive contributions to the culinary landscape. These regional varieties of Thai cuisine demonstrate the diversity that exists within one nation. To the traveler, the task of sampling all the different kinds of Thai food can be daunting, as realistically hundreds of dishes can be found. Thailand is often described as a food lover’s paradise. For the native Thai, it is the breadth of Thai food that is most difficult to grasp, as food from different regions can be so different from one another. Thai cuisine is often thought of as a single, homogeneous thing, peppered with a few distinctly Thai dishes of which pad thai and tom yum are the most well-known.
In fact, Thai cuisine is made up of numerous regional varieties, each contributing to the whole in its own unique way. A good starting point for understanding Thai food is to look at its regional varieties. There are four main regions comprising Thailand’s geography – North, Northeast, Central and South – and each region’s culinary output is a product of its geography and the cultural history that accompanied its development. Each regional cuisine has its own distinct ingredients, cooking techniques and flavors. Looking at the regional cuisines is also a good way to appreciate the uniqueness of Thai food, as each region has its own local specialties and traditional practices that make it different from the others (Chi and Jackson, 2011).
The food of the North is generally much milder than dishes from other regions. Northeastern Thailand, or Isan, is the Thai equivalent of Mexico, where bold flavors rule and food is often enjoyed too spicy for outsiders to handle. Central Thai, and particularly Bangkok, is the benchmark against which all other Thai food is judged, and generally the type of food seen at Thai restaurants in Western countries. The South is Thailand’s larder, where fresh seafood, aromatic herbs and incendiary curries come together in dishes that are unlike anything else in the kingdom. Understanding the regional nuances of Thai cuisine is essential to appreciating it as a whole.
Popular Street Foods in Thailand
Popular street foods in Thailand reflect the country’s vibrant culinary culture and offer a unique eating experience. There are few things more representative of Thailand’s delicate food culture than the streets, where meals based on classic recipes are prepared and consumed in the open air. Street food is not only accessible, but it also offers a wealth of variety, to the point where Thailand is often described as a street food paradise. Food stalls overflowing with ingredients fill the bustling day and night markets. Others line the busy streets attached to bicycles or motorbikes. Guests are welcome to sit at small plastic tables on the pavement next to the vendors. These eateries are usually much less formal than sit-down restaurants and can consequently be considered as fast food, calling to mind a few iconic dishes that are often eaten on-the-go: The grilled meat skewers, or satay, fragrant with turmeric and galangal, are tinged smoky brown from the charcoal flames. Fried spring rolls oozing with glass noodles and vegetables, matched with a sweet-tangy sauce. Bowls of noodle soup steaming behind the vendor, garnished with crispy pork and slivers of lime. Street food would not be complete without its fair share of desserts, many of which are made with coconut milk or rice flour, like the purple-hued sweet pancakes curled in banana leaves. Street food is often regarded as the best and most authentic way to experience a local cuisine and Thailand is no exception. Vendors usually learn to cook from family members, so many times the family’s history shapes a specific local gastronomic tradition, passed down from one generation to the next. Sometimes, a vendor’s success will allow him to build a restaurant and hire others to cook the original family recipes. This is how many establishments in the fine dining category began life on the streets. Common misconceptions about street food concern hygiene. However, it is important to note that the majority of vendors are concerned with, and take care of, hygienic practices. Freshness is a chef’s best argument in a street kitchen, as most ingredients are bought daily in the early morning, sometimes even before preparing the day’s first meals. An average Thai street food dinner costs around fifty baht, which is almost equivalent to the price of a single topping pizza at a global fast food chain, reflecting how street vendors keep prices low to attract customers. The experience of street food is always shared social life, so meals are often eaten in groups rather than alone. Traditionally in Thai culture, a variety of dishes are ordered and placed in the center of the table, to be enjoyed communally. Months can go by without ever dining in a restaurant, where food is served individually on plates, similar to Western countries (Khongtong et al., 2014). These cultural habits explain the unlikelihood of vendors serving individual portions; generally, an order will consist of one dish only. To fully enjoy street food, it is advisable to eat like the locals do: choose a stall and point at everything that looks appetizing. A good rule of thumb is to look for a busy vendor, suggesting that the food is popular, and therefore usually fresher than at a deserted stall. All forms of culinary experience are important to a culture, but special attention should be given to street food as it forms the very fabric of national foodways. Not only does it reflect the struggle over social class and status, but it also reveals the creativeness of shaping a culture. Street food is an integral part of experiencing the true essence of any country, and perhaps nowhere in the world is this more evident than in Thailand.
Must-Try Thai Dishes
Whether it’s the fiery spice of northern curries or the cooling freshness of southern salads, Thai food is diverse and delicious. Here’s a handful of must-try dishes that showcase a taste of what Thailand has to offer. Each dish epitomizes the diversity of Thai cooking, cultural influences, and the key herbs and ingredients that make it special (Chi and Jackson, 2011).
Tom Yum Goong is a quintessential Thai dish that reflects the bold nature of Thai flavors, an iconic hot and sour prawn soup. It is brimming with aromatic herbs and spices such lemongrass, kaffir lime leaves, galangal, and bird’s eye chilies, symbolizing the classic combination of spicy, sour, salty, and sweet flavors. This balance of flavors is what makes Thai cooking so unique. While there are countless variations on the dish, this version with prawns is the most popular and widely recognized outside Thailand.
Hailing from the bustling streets of Bangkok, Pad Thai is one of Thailand’s signature dishes. Its charming mix of textures and flavors has made it a beloved staple worldwide. Pad Thai is particularly special because it demonstrates the ideal harmony of all five of Thailand’s key flavors in a single dish: sweet, sour, salty, spicy, and bitter. The recipe here opts for the classic combination of shrimp and tofu; however, it can be adapted endlessly with different proteins or no protein at all.
Som Tum or spicy green papaya salad is a famous Thai street food dish known for its fresh ingredients and vibrant flavors. It has a spicy kick but can be made milder by adjusting the number of chilies used in the recipe. It’s a rustic dish with roots in northeast Thailand, where it’s known as “Isaan” food. Most Isaan dishes revolve around fresh ingredients, bold flavors, and the liberal use of chilies. Just like ceviche, som tum is a perfect example of how the use of fresh ingredients and acidity can help combat the heat of chilies.
Massaman Curry is a rich and comforting stew that reflects the fusion of Thai, Persian, Indian, and Malay cultures. It’s commonly made with beef and often cooked for hours until the meat is tender and the flavors are deeply infused. There are many variations on the dish, sometimes featuring chicken, lamb, or tofu. The unique flavor profile comes from the addition of roasted peanuts and warm spices like cumin, cinnamon, cloves, and cardamom, which are unusual in traditional Thai cuisine.
Khao Pad, literally “fried rice,” is one of the most popular Thai dishes to order at restaurants but it is also a common dish that Thai people prepare at home. Every Thai person cooks fried rice differently, but this simple version uses day-old rice, an essential ingredient for any kind of fried rice. Thai-style fried rice is less complicated than its Chinese counterpart, usually featuring proteins, eggs, and a few simple vegetables. Like many Thai food, fried rice comes with a side of fresh condiments, lime wedges, and chilies.
While Thai restaurants are found on almost every corner in big cities around the world, nothing quite compares to experiencing the food in its birthplace. These foods give just a glimpse into the tantalizing world of Thai food, and trying to replicate these dishes is a great way to gain a deeper appreciation for this beautiful cuisine.
Tom Yum Goong (Spicy Shrimp Soup)
Tom Yum Goong, famous spicy soup with shrimp, is the spirit of Thailand in a bowl. The soup, a harmonious balance of sour, spicy, and savory, is a fantastic introduction to the mesmerizing world of Thai flavors (Chi and Jackson, 2011). The signature dish of the kingdom, Tom Yum Goong, is loved by the Thais and many more across the globe — a steaming hot bowl of Thai herb soup with fresh shrimp and an interesting blend of spice paste. The intoxicating aroma of freshly crushed herbs blended with chili paste is bound to catch anyone’s attention, making the dish a must-try for the adventurous. Two different elements of flavor make Tom Yum Goong really interesting — the herbs and spices. The aromatic herbs used in this Thai soup are simply amazing. Lemongrass gives a fresh lemony flavor. The thick flat leaves known as kaffir lime leaves have a perfume-like aroma and add a lovely fragrance. Galangal is another popular herb in Thailand, with a sharp and citrusy length with a complex flavor that resembles ginger but is very different from it. Fresh Thai bird chili gives the soup a hot punch and a bright red color. Anyone can find pre-packaged tom yum soup paste in Thai aisles at most supermarkets. These pastes are mostly good enough, but nothing compares to freshly crushed herbs and spices. The other ingredient that brings the soup together is the spicy paste — nam prig pao, made with dry roasted spices, shrimp paste, and ground roasted chilies. Roasting the ingredients also brings out beautiful flavors. There are many variations of tom yum soup based on the choice of meat and preparation methods. There are some clear broth versions, while the ones with coconut milk are creamy and rich in flavor. Tom Yum Goong is a clear broth soup with fresh shrimp. It is easy to prepare and ready in just 15 minutes. Tom Yum Goong is a cultural asset of Thailand and is featured on the menu at almost every Thai restaurant worldwide.
Pad Thai (Stir-Fried Noodles)
Pad Thai, one of the most renowned dishes from Thailand, is celebrated for its delicious simplicity. Street food vendors take great pride in serving this dish, as each has their own secrets for achieving the perfect combination of flavors. Typically prepared with stir-fried rice noodles, Pad Thai can be made with tofu, shrimp or a combination of proteins, along with a medley of vegetables. Like many Thai dishes, the deliciousness of Pad Thai lies in its balance of sweet, salty and tangy elements, usually achieved by 3 key ingredients: tamarind paste, fish sauce and sugar (Chi and Jackson, 2011). Pad Thai and its variations can be found in good Thai restaurants around the world, though it is best enjoyed from a street food stall in Thailand, where it is considered a go-to meal for busy locals and tourists alike.
Although Pad Thai is now considered the national dish of Thailand, it is a relatively recent creation in the history of Thai cuisine. It was introduced during the reign of King Rama V, and its popularity was actively promoted through nationalistic campaigns led by the Prime Minister Phibun during WWII. The dish has a deep connection to the Chinese stir-fried noodle tradition, and its key ingredients and cooking methods are similar to the Chinese dish of Chow Mein. To recreate the authentic Pad Thai experience, it is essential to use the right ingredients, and a trip to the Thai or Asian grocery store is highly suggested. The key flavoring ingredients are tamarind paste, fish sauce, and palm sugar; tamarind paste provides the distinctive tangy flavor, while fish sauce and sugar provide saltiness and sweetness, respectively, similar to how soy sauce is used in Chinese cooking. All of these are common in Thai cooking, though in Pad Thai, they contribute to the unique flavor profile. Pad Thai can be made meatless, and for those looking for a meat-free option, a vegetarian version is included here using tofu as the protein source. If you are able to find dried shrimp, it would be a good addition to the dish as well.
Easily found in Thai restaurants around the world, Pad Thai may not always be true to the original recipe. These creative, outside-the-box adaptations are a testament to the dish’s success in transcending cultural barriers; however, this recipe is meant to illustrate how to make authentic Pad Thai as it is enjoyed in Thailand. If you have enjoyed Pad Thai from an authentic Thai restaurant, the version here may taste different; many restaurants modify the ratio of ingredients to cater to Western taste buds, minimizing the use of fish sauce and tamarind paste to accommodate those sensitive to saltiness and sourness. So, if you can find a street food stall serving Pad Thai, you should stop to enjoy it, as few places outside Thailand can replicate the true taste of it. Pad Thai is almost always served with crushed peanuts, lime wedges, and chili powder on the side; the crushed peanuts and chili powder not only enhance the flavor but also add a wonderful texture to the dish, so don’t skip these garnishes! The lime wedges on the side serve a dual purpose: they add a pop of color and a touch of freshness to the dish, and they also allow the eater to customize the flavor to his or her liking. Finally, be sure to serve Pad Thai immediately after cooking, as it tastes best fresh off the pan!
Pad Thai (Stir-Fried Noodles) Serves 2 Ingredients: – 4 ounces rice noodles (medium width) – 3 tablespoons vegetable oil (divided) – 6 ounces tofu (or protein of choice; sliced into strips) – 2 cloves garlic (minced) – 2 eggs – 1 cup bean sprouts – 2 green onions (sliced into 1-inch pieces) – 1 tablespoon crushed peanuts (for garnish) – Lime wedges (for garnish) – Chili powder (for garnish)
For the Pad Thai Sauce: – 3 tablespoons tamarind paste (or more to taste) – 1 ½ tablespoons fish sauce (or more to taste) – 1 tablespoon palm sugar (or brown sugar; or more to taste)
Instructions: Soak the rice noodles in hot water for 20-30 minutes until tender; drain and set aside. In a small bowl, whisk all the sauce ingredients together, adjusting the amount of tamarind, fish sauce, and palm sugar to taste. Set aside. Heat 1 tablespoon of oil in a large skillet over medium heat; fry the tofu until golden brown on all sides. Push the tofu to the side and add garlic and cook until fragrant. Then push the garlic to the side, crack the eggs into the pan, and scramble until just set; mix everything together. Add the noodles and sauce, tossing constantly until the noodles are fully cooked and have absorbed the sauce; add bean sprouts and green onions. Turn off the heat and plate the Pad Thai, garnishing with crushed peanuts, lime wedges, and chili powder on the side.
Som Tum (Green Papaya Salad)
Som Tum, or Green Papaya Salad, is a refreshing and vibrant salad featuring shredded green papaya as the star ingredient. this dish embodies Thai cuisine’s celebrated approach to balance and flavor. With its crunchy texture, Som Tum has a variety of spices and condiments mixed with shredded papaya, tossed in lime juice and fish sauce. The crunchiness of the papaya contrasts with the heat brought by fresh chilies (Chi and Jackson, 2011). Iconically Thai, Som Tum has a variety of regional takes, from the sweeter Thai versions to the Isaan one with salted crab that’s often spicier than the rest. While eating the dish, the feeling of going outside on a hot day with a refreshing drink in hand sums it up perfectly. Almost every dish bright and bold color, usually served with rice, have a sweet, sour, salty, and spicy taste balancing against each other. Most dishes have varying textures creating even more depth in flavor, for example, Som Tum’s crunchy papaya and fish sauce contrasted with the roundness of roasted peanuts.
Traditionally, Som Tum is prepared with a mortar and pestle, bringing out the flavor of each component while also protecting the texture of the ingredients. The mortar and pestle set is an important part of Thai household cookware; the act of making the dish, usually done in pairs with one person pounding while the other adds ingredients, highlights the communal aspect of Thai cuisine. The salad is also often served with an assortment of side dishes depending on the region; in Isaan, it’s accompanied by sticky rice and grilled meats. On the Thai side of the border, Som Tum is a popular street food, usually consumed at roadside stalls and paired with a cold beer. Outside of Thailand, it’s common to see the salad with the sauce mixed in rather than served separately. Most Thais prefer seeing the sauce poured on the side; it’s a crucial part of eating the dish because then it’s possible to appreciate the sight of the beautiful salad, which is in itself a work of art. Som Tum is a staple in Thai cuisine, and the variations show the complexity behind even the simplest dishes. Beyond the food itself, Som Tum highlights the importance of gathering, whether for celebrations or just to sit down and enjoy a meal together with family and friends. For those new to Thai food, Som Tum is a great introduction, usually a safe bet since it doesn’t use fish sauce in the widely known vegetarian version. It’s heartily recommended trying Som Tum to appreciate the freshness and simplicity of the dish. To ease readers into Thai cooking, a Som Tum recipe is included, though it’s best to try it at a local restaurant if possible.
Massaman Curry
Massaman Curry is perhaps one of the most unique Thai dishes. Unlike most Thai curries that are often influenced by the surroundings of the south, you could say that Massaman Curry is a dish that was born from the fusion of Indian and Thai culinary traditions. At first glance, Massaman Curry seems like any other Thai curry, but when you take a closer look at the ingredients, you will begin to see the differences. The most unique ingredient has to be the spices. Massaman Curry features cardamom, cinnamon, cloves, star anise, and nutmeg, which are spices commonly found in Indian cuisine. Another distinct ingredient found in Massaman Curry is the use of potatoes, which is a vegetable that has been incorporated into many curries in western Thailand. The sauce itself is made from coconut milk, tamarind paste, roasted peanuts, and a blend of spices, which creates a rich, aromatic curry that is a perfect balance of hot, sour, sweet, and salty (Chi and Jackson, 2011). Massaman Curry can be found in many places across Thailand, especially in the southern region due to its historical roots dating back to the Ayutthaya Kingdom. The dish is said to be influenced by the Muslim community in Thailand since this community has continuously played an important role in the trading of curry spices, which were brought over from India and the Middle East.
Nowhere in Thailand will you find more diverse interpretations of Massaman Curry than in and around the city of Krabi. Local Muslim vendors will serve a reddish brown beef Massaman curry, where the meat is cut into large cubes stewed for hours until fork-tender with a generous amount of roasted peanuts. The Thai interpretation might be a yellowish chicken Massaman curry, where the meat is cut into smaller pieces blanched beforehand, then tossed with the curry paste and coconut milk cooked until just done with some potatoes thrown in near the end. Others might even serve a vegetarian Massaman curry made with tofu and colorful vegetables. No matter the ingredients, the heart of Massaman curry is the spices. Similar to other curries, the spices can either be store-bought or pounded fresh. To preserve the bright flavor of the spices, it is only necessary to dry roast them over medium heat for a few minutes until aromatic. After that, the spices can be pounded in a mortar and pestle or blended with a little water to form a paste. There are two methods for cooking Massaman curry: braising and simmering. If using beef or any tough meat, braising is required. This method starts with frying the curry paste in oil until fragrant; then adding coconut cream followed by the meat and water, and simmering covered over low heat for a long time until the meat is fork-tender. If using chicken or tofu, simmering is preferred. This method starts with frying the curry paste in oil and adding the protein of your choice, coasting it in the paste before adding coconut milk, and simmering until just done – a method of around 30 minutes or less. To round out the dish and keep the integrity of the spices, it is essential to add the potatoes at the end of cooking to prevent the potatoes from falling apart. Massaman curry is best eaten warm over steaming rice, where each spoonful of curry is soaked with rice, filling your belly with a warm comforting hug.
Since Massaman curry is a rich dish, it is best served with something light on the side. A simple vegetable salad dressed with a spicy-sour vinaigrette will help cleanse the palate. To drink, a cold beverage like Thai iced tea or lemon iced tea will help tone down the spiciness, if any. For those interested in experimenting with different types of curry, Massaman curry is one of the best introductory curries since it is mainly comprised of raw ingredients needing little preparation aside from cutting and pounding spices. Here is an easy version of Massaman curry that does not stray too far from the traditional dish. For the best flavor, try to pound the spices, roast them fresh, and use coconut cream instead of coconut milk. As for the protein, Massaman curry is traditionally made with beef. Other options include chicken, duck, or tofu for a vegetarian version. Here is a basic recipe for chicken massaman curry, which could easily be converted to a vegetarian massaman curry by using tofu instead of chicken and using vegetarian-friendly curry paste.
Khao Pad (Fried Rice)
Khao Pad, or fried rice, is probably the most quintessential Thai dish that you will find. Being so simple and practical in cooking, khao pad is basically a blank canvas that you can customize any way you want, whether it’s with chicken, shrimp, crab, pork, squid, or just plain vegetables (Mokkamul, 2006). Although fried rice was introduced to Thailand long ago, it has evolved into another Thai classic, and variations you will find across Thailand differ in taste. No Thai can resist the indulgence of fried rice; it is a comfort food that makes its place in most Thai households. Such a simple dish yet so complicated in tastes. Khao pad often appears on the dinner table with only some fried rice and a few complementing dishes. Thankfully, fried rice is a common choice when eating out too. Goat for fried rice? Khao pad can be found in fancy restaurants, roadside eateries, and even in street food markets (Vilayheuang et al., 2016). For fried rice to taste good, the most important thing is the rice itself. Day-old rice is often used because it has lost moisture and the grains won’t clump or stick together when stir-frying. Furthermore, the fried rice won’t taste oily if enough oil is used for cooking if you are using fresh rice, leave the rice on a wide plate to cool down and let the steam escape before cooking. Garlic will always be the first ingredient to fry in oil. It can be either sliced or smashed and will release its lovely aroma when fried. A spoonful of chopped garlic is recommended, and garlic and rice are the most essential ingredients for fried rice so don’t skimp here. Thais prefer soy sauce on their fried rice, and two kinds are used. Light soy sauce is used primarily for color while dark soy sauce is for taste, controlling the amount of soy sauce carefully is important. Khao pad is often considered an elementary dish to cook for the novice cook, and this is true to most Thais. However, it is often found to be not easy to perfect at home for foreigners. Those wishing to be khao pad connoisseurs at home should keep a few things in mind for the best frying technique: Use a wok if possible, because its shape traps heat better than a pan, and the oil needs to be hotter than normal to achieve the fried aroma, so do let the oil heat for longer than usual.