More than just Pad Thai - discover more of Thailand's Culinary Masterpieces
More than just pad Thai:Discover some of Thailand's other culinary masterpieces.
Thai cuisine is more than just pad thai, green curries and mango sticky rice – the varied topography of the land is echoed in its culinary spread, with an array of cuisines and recipes to tickle your tastebuds all over the country.
And you’d be a total fool not to venture from your usual favourites and be a little adventurous with what you put in your mouth, trying all the different local cuisines wherever you go.
Because, after all, not only will the ingredients be fresher and the flavours more genuine, but it’s bound to be delicious – it is Thai food, after all…Let’s venture off the beaten pad thai trail and discover some of Thailand’s other must try dishes…
IN THE NORTH
Thailand’s north, which includes everyone’s favourite Thai city, Chiang Mai, is where you’ll find some of Thailand’s spiciest food. Up here, must-eats include khao soi noodle (a coconut milk-based curry soup), Sai Ua sausage (made from minced pork) and various chili pastes.
Of course, rice is central to Thai cuisine, and you’ll find it eaten with just about every meal. It’s also made into flour used in noodles, dumplings and desserts. FYI: Thai people eat two kinds of rice: white and glutinous (or sticky) rice. Rice also has cultural significance, and Thais have several beliefs, customs and ceremonies that show how important rice is to them.
IN THE NORTHEAST
Bordering Laos and Cambodia, northeast Thailand’s food is influenced by its neighbours – deliciously influenced, we should add. Udon Thani, the provincial capital city, is a foodie’s paradise, and you can’t leave the region without sinking your teeth into Som Tum (green papaya salad) and another regional specialty, roasted chicken.
Thai cuisine is known for its unique balance of seasoning to bring out all the different flavours in a dish. A typical Thai meal includes four main seasonings: salty, sweet, sour, and spicy. Examples of the common ingredients include curry paste, fish sauce, palm sugar, shrimp paste, chili, lime juice, coriander, basil, garlic, lemongrass, ginger and coconut milk.
IN CENTRAL THAILAND
Separated from northeast Thailand by the Phetchabun mountain range, the central plains of Thailand is home to Bangkok – a rich melting pot of flavours and culinary traditions – which will most likely be your first introduction to the Land of Smiles. Culinary specialities from this region of Thailand are BBQ river prawn and Thai desserts, especially in Petchaburi province which borders Myanmar.
Of course, you must spend an evening (or three) grazing in a Bangkok street market, led my the smell of street vendor stands serving up everything from these Central Thailand favourites as well as, yes, pad thai, green curry and mango sticky rice! Alternatively, join a midnight Tuk Tuk Food Tour through Bangkok’s night markets.
IN THE SOUTH & THE EAST
It’s all about the fresh seafood in Thailand’s south and southeast. For local experiences away from the tourist hoards, head to Rawai beach and the floating restaurants near Laem Hin Pier in Phuket, Bo Phut Fisherman’s village in Samui, Ban Phe Market in Rayong and Khao Takiab Market in Hua Hin. Like Thais in the north, people in the south tend to eat more spicy (hot) food than people in other regions. But don’t worry: you can wash down all the spicy (yet delicious food) with traditional iced/milk tea and iced/milk coffee!
Finally, a definite must-do when in Thailand is to sign up for a cooking class where you’ll leave not only with memories of amazing food and a jolly good time, but a recipe book to impress your friends and family back home. You’ll find plenty of schools in the south (and north, especially in Chiang Mai). In May 2018, Thailand will host the UNWTO Conference on Gastronomy Tourism. But you shouldn’t wait until then to fly over to this culinary diverse country and eat some of the best food in the world!