Thai cuisine

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Thai cuisine (Thai: อาหารไทย, RTGS: ahan thai, pronounced [ʔāː.hǎːn tʰāj]), the national cuisine of Thailand and of Thai people, places emphasis on lightly prepared dishes with aromatics and spicy heat. Traditional Thai cuisine loosely falls into four categories: tom (Thai: ต้ม, boiled dishes), yam (Thai: ยำ, spicy salads), tam (Thai: ตำ, pounded foods), and kaeng (Thai: แกง, curries). Deep-frying, stir-frying and steaming are methods introduced from Chinese cuisine. In 2011, seven Thai dishes appeared on a list of the "World's 50 Best Foods", an online poll of 35,000 people worldwide by CNN Travel. Thailand had more dishes on the list than any other country: tom yum kung (4th), pad thai (5th), som tam (6th), massaman curry (10th), green curry (19th), Thai fried rice (24th) and nam tok mu (36th).. Thai cuisine is defined by its characteristic balance of sweet, sour, salty, and spicy flavors using fresh ingredients, aromatic herbs, and techniques like stir frying, steaming and deep frying.

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