Pad Thai : Stir-Fried Rice Noodle

Pad Thai is a dish of stir-fried rice noodles with eggs, fish sauce, tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts and coriander. It is normally served with a piece of lime, the juice of which can be added along with the usual Thai condiments. In Thailand, it is also served with a piece of banana flower.

There have evolved two different styles of Pad Thai: the version most often found in the streets of Thailand, which is relatively dry and light; and the version that seems dominant in many restaurants in the West, which may be covered in a red oil and can be heavy tasting.

This dish was introduced and made popular as a national dish by Luang Phibunsongkhram when he was Prime Minister during World War II, partly for his nationalism campaign, and partly for a campaign to reduce rice consumption in Thailand at a time when the government faced a major budget crisis. He was helped in this regard by the famous aristocrat, Prapavee Kunuchit.

Outside of Thailand, Pad Thai is one of the best-known Thai dishes, and is very popular in Thai restaurants in America.

Thai Chicken Green Curry

In Thai cuisine green curry is one of the spicier variations of curry. The thickness of the sauce varies with the amount of coconut milk used. The main ingredients are coconut milk, green curry paste, aubergine, sugar, fish sauce, kaffir lime leaves and thai basil leaves. Its name, "green" curry, is consistent of Thai curry dishes, which are frequently identified solely by their color, other common types being yellow curry and red curry. Typically, green curry paste is made by pounding in a mortor and pestle ingredients including: shallots, green chillies, garlic, galangal, fresh turmeric, shrimp paste and salt.

The paste is briefly fried in a wok and coconut milk is added, then the meat and vegetables added along with a pinch of brown sugar. Finally, kaffir lime leaves and thai basil are added just at the end of cooking for fragrance.

Thai green curry can be made with meat, chicken, fish or vegetables and is usually eaten as an accompaniment to rice or round rice noodles known as "khanom jeen". Source : wikipedia

Khao Chae

As part of their celebrations to mark the first day in their lunar calendar, of what they called khao Songkran (Songkran rice) to the female guardian spirit of the New Year. The name was later modified to khao chae because a special variety of rice is soaked (chae) in water. Khao Chae (rice served with cooled flower-scented water and sweetened meat) is a renowned local dish and is popular during the summer season as it cools you down. Traditional side dishes “include peanut-sized luuk kapi (shrimp paste balls), phrik yuak (fried pork-stuffed large hot peppers), hawm thawt (fried shallots), nuea phat waan (beef), and hua chai poe (Chinese radish).”

Khao Tom Madd : Sticky Rice with Bananas

It is a sweetmeat but it can make us enough because it is so delicious. This is basically sticky rice, bananas, coconut milk and black beans wrapped in banana leaves. This is then steamed though it could also be grilled.

Tom Yum Goong

Tom Yum Goong is a clear soup originating from Thailand and is perhaps one of the most famous dishes in Thai cuisine, especially Japanese tourists love to taste it. Tom Yum Goong is characterized by its distinct hot and sour flavours with fragrant herbs generously used. The basic broth is made up of stock and fresh herbs such as lemon grass, kraffir lime leaves, galangal, and shallots, so you can make sure this broth for good health. The intense flavours come from the addition of fresh lime juice, fish sauce and crushed chillis before serving. And popular variety of Tom Yum Goong is Tom Yum Goong Nam Khon where coconut milk is added to the broth.

Royal Cuisine

Thai food that is cooked and served with elegance is often called as "Royal Cuisine". Since it is supposed to have been cooked by palace chefts. Fruits and vegetables are carved into different shapes. They are served with colors and textures carefully matched. Turning each dish into fine art.