Thai cuisine

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Thai seafood curry

Tom yam: spicy, sour soup

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Thai cuisine is the national cuisine of Thailand. Thai cuisine places emphasis on lightly-prepared dishes with strong aromatic components. Thai cuisine is well-known for being spicy. Balance, detail and variety are important to Thai cooking. Thai food is known for its balance of five fundamental flavors in each dish or the overall meal: hot (spicy), sour, sweet, salty, and bitter.^{[citation needed]}

Influences

Although popularly considered a single cuisine, Thai food would be more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central, and Southern, each cuisine sharing similar foods or foods derived from those of neighboring countries: Burma, China and Laos to the north, Cambodia, Laos and Vietnam to the east and Malaysia to the south of Thailand.

The culinary traditions and cuisines of Thailand's neighbors have influenced Thai cuisine over many centuries. Regional variations tend to correlate to neighboring states as well as climate and geography. Southern curries tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice. The cuisine of Northeastern (or Isan) Thailand is heavily influenced by Lao cuisine. Many popular dishes eaten in Thailand were originally Chinese dishes which were introduced to Thailand mainly by the Teochew people who make up the majority of the Thai Chinese. Such dishes include chok (rice porridge), kuai tiao rat na (fried rice-noodles) and khao kha mu (stewed pork with rice).

Serving

Thai meal in a village temple

Tom yam kung nam khon (Prawn tom yam with coconut milk)

Phrik nam pla is served with nearly every meal

Thai meals typically consist of either a single dish or rice khao (Thai: ข้าว) with many complementary dishes served concurrently and shared by all. It is customary to serve more dishes than there are guests at a Thai meal.

Thai food was traditionally eaten with the right hand but it is now generally eaten with a fork and a spoon. The fork, held in the left hand, is used to push food into the spoon. The spoon is then brought to the mouth. A traditional ceramic spoon is sometimes used for soups. Chopsticks are used primarily for the consumption of noodle soups. Knives are not generally used at the table. It is common practice for Thais and hill tribe peoples in the North and in Northeast Thailand to use sticky rice as an edible implement by shaping it into small, and sometimes flattened, balls by hand which are then dipped into side dishes and eaten. Thai-Muslims frequently eat meals with only their right hands.

Thai food is often served with a variety of sauces (nam chim, Thai: น้ำจิ้ม) and condiments. These may include phrik nam pla (consisting of fish sauce, lime juice, chopped chilies and garlic), dried chili flakes, sweet chili sauce, sliced chili peppers in rice vinegar, sriracha sauce, or a spicy chili sauce or paste called nam phrik. In most Thai restaurants, diners can find a selection of Thai condiments, often including sugar or MSG, available on the dining table in small containers with tiny spoons. With certain dishes, such as khao kha mu (pork trotter stewed in soy sauce and served with rice), whole Thai peppers and raw garlic are served in addition. Cucumber is sometimes eaten to cool the mouth after particularly spicy dishes. They often also feature as a garnish, especially with one-dish meals. The plain rice, sticky rice or khanom chin (rice noodles) served alongside a spicy curry or stir-fry, tends to counteract the spiciness.

Ingredients

Plathu sold at Thanin Market, Chiang Mai

Ingredients for green curry

Banana flowers and leaves at Thanin market

Khanom chin, freshly made Thai rice noodles

Fresh herbs, spices and vegetables at Thanin Market

Het fang (Thai: เห็ดฟาง, straw mushrooms) for sale at a market

Phak bung fai daeng: fried morning-glory

The ingredient found in almost all Thai dishes and every region of the country is nam pla (Thai: น้ำปลา), a very aromatic and strong tasting fish sauce. Fish sauce is a staple ingredient in Thai cuisine and imparts a unique character to Thai food. Fish sauce is prepared with fermented fish that is made into a fragrant condiment and provides a salty flavor. There are many varieties of fish sauce and many variations in the way it is prepared. Some fish may be fermented with shrimp and/or spices. Shrimp paste, a combination of ground shrimp and salt, is also extensively used. Thai food is known for its enthusiastic use of fresh (rather than dried) herbs. Common herbs include cilantro, lemon grass, Thai basil (as well as other varieties of basil) and mint. Some other common flavors in Thai food come from ginger, galangal, turmeric, garlic, soy beans, shallots, white and black peppercorn and, of course, chilies.

Five main chilies are generally responsible for Thai food's spiciness. One chili is very small (about 1.25 centimetres (0.49 in)) and is known as the hottest chili: phrik khi nu suan ("small mouse-dropping chili"). The slightly larger chili phrik khi nu ("mouse-dropping chili") is the next hottest. The green or red phrik chi fa is slightly less spicy that the smaller chilies. The very large phrik yuak, which is pale green in color, is the least spicy. Lastly, the dried chilies: phrik haeng are spicier than the two largest chilies and dried to a dark red color.

Rice is a staple grain of Thai cuisine, as in most Asian cuisines. The highly prized, sweet-smelling jasmine rice is indigenous to Thailand. This naturally aromatic long-grained rice grows in abundance in the verdant patchwork of paddy fields that blanket Thailand's central plains. Steamed rice is accompanied by highly aromatic curries, stir-fries and other dishes, sometimes incorporating large quantities of chilies, lime juice and lemon grass. Curries, stir-fries and others may be poured onto the rice creating a single dish called khao rat kaeng (Thai: ข้าวราดแกง), a popular meal when time is limited. Sticky rice (khao niao, Thai: ข้าวเหนียว) is a unique variety of rice that contains an unusual balance of the starches present in all rice, causing it to cook up to a sticky texture. It is the staple of Laos and substitutes ordinary rice in rural Northern and Northeastern Thai cuisine, where Lao cultural influence is strong.

Noodles, known in much of Southeast Asia by the Chinese name kuai tiao (Thai: ก๋วยเตี๋ยว), are popular as well but usually come as a single dish, like the stir-fried Phat Thai (Thai: ผัดไทย) or in the form of a noodle soup. Many Chinese dishes have been adapted to suit Thai taste, such as kuai tiao ruea (Thai: ก๋วยเตี๋ยวเรือ), a sour and spicy rice noodle soup). In Northern Thailand, khao soi, a curry soup with bami (egg noodles), is extremely popular in Chiang Mai. Noodles are usually made from either rice flour, wheat flour or mung bean flour and include six main types. Sen yai are wide, flat noodles, and made with rice flour. Sen mi is thin and usually dried (rice vermicelli). Sen lek is also flat, but not as wide as sen yai noodles; they are also made from rice flour. Bami (Thai: บะหมี่) is made from egg and wheat flour and it is usually sold fresh; it is similar to the Chinese mee pok and la mian. Wunsen (Thai: วุ้นเส้น) are extremely thin noodles made from mung bean flour which are sold dried; they are called cellophane noodles in English. Khanom Chin (Thai: ขนมจีน) is freshly made Thai rice vermicelli, well-known from dishes such as khanom chin kaeng khiaowan kai (rice noodles with green chicken curry).

Nam phrik (Thai: น้ำพริก) is Thai chilli sauce or paste. Each region has its own special versions. It is prepared by crushing together chillies with various ingredients such as garlic and shrimp paste using a mortar and pestle. It is then often served with vegetables such as cucumbers, cabbage and yard-long beans, either raw or blanched. The vegetables are dipped into the sauce and eaten with rice. The North is famous for its nam phrik ong (Thai: น้ำพริกอ่อง), made with dried chilies, minced pork and tomato, and its nam phrik num (Thai: น้ำพริกหนุ่ม), made primarily with pounded fresh green chillies, shallots and garlic.

The soy products which are used in Thai cuisine are of Chinese origin and the Thai names for them are (wholly or partially) loan words from the Teochew language: si-io dam (Thai: ซีอิ้วดำ, dark soy sauce), si-io khao (Thai: ซีอิ้วขาว, light soy sauce), taochiao (Thai: เต้าเจี้ยว, fermented whole soy bean), and taohu (Thai: เต้าหู้, tofu).

Thai dishes in the Central and Southern regions use a wide variety of leaves rarely found in the West, such as kaffir lime leaves (bai makrut, Thai: ใบมะกรูด). The characteristic flavour of kaffir lime leaves appear in nearly every Thai soup (e.g., the hot and sour Tom yam) or curry from those areas. (The kaffir lime has rough looking skin. It's skin has a stronger lime flavor than the juice of a Thai lime. The Thai lime is smaller, darker and sweeter than the kaffir lime.) It is frequently combined with garlic, galangal, lemon grass, turmeric and/or fingerroot (krachai), blended together with liberal amounts of various chillies to make curry paste. Fresh Thai basil is also used to add spice and fragrance in certain dishes such as Green curry. Thais also use kraphao (Thai: กะเพรา, which has a distinctive scent of clove; it's leaves are often tipped with a maroon color. Chaom (Thai: ชะอม) are the young feathery leaves of the Acacia pennata tree, which are used in omelettes, soups and curries.

Other typical ingredients are the small green Thai eggplants, tamarind, coconut and palm sugars, lime juice, coconut vinegar, and coconut milk. A variety of chillies and spicy elements are found in most Thai dishes, including the small and very hot phrik khi nu (a.k.a. bird, bird's eye, or mouse-dropping chili). One could also find in Thai food a type of morning-glory, bamboo shoots, peanuts, tomatoes, cucumbers, sweet potatoes, some types of squash and even corn.

Further ingredients include phak chi (Thai: ผักชี , cilantro or coriander), rak phak chi (cilantro/coriander roots), curry pastes, phong kari (Thai: ผงกะหรี่, curry powder), kung haeng (dried shrimp), phong phalo (Thai: ผงพะโล้, five-spice powder), thua fak yao (Thai: ถั่วฝักยาว, long beans or yard-long beans), nam man hoi (Thai: น้ำมันหอย, oyster sauce), rice and tapioca flour, and nam phrik phao (Thai: น้ำพริกเผา, roasted chilli paste).

Although broccoli is often used in Asian restaurants in the west in phat thai and rat na, it was never actually used in any traditional Thai food in Thailand and is still rarely seen in Thailand. Usually in Thailand, kana (gailan) is used, for which broccoli is a substitute.

Fruit forms a large part of the Thai diet and although many of the exotic fruits of Thailand may have been sometimes unavailable in Western countries, many Asian markets import such fruits as rambutan and lychees. One can find in Thailand papaya, jackfruit, mango, mangosteen, langsat, longan, pomelo, pineapple, rose apples, durian and other native fruits. Apples, grapes, pears and strawberries, which do not traditionally grow in Thailand, have become increasingly popular in recent years since they are now being grown locally in the cooler highlands and mountains of Thailand, mainly in the North.

Famous dishes

A typical family breakfast in Isan

Many Thai dishes are familiar in the West. In the many dishes below, different kinds of protein, or combinations of protein, can be chosen as ingredients, such as beef, chicken, pork, duck, tofu or seafood.

Breakfast dishes

Thailand doesn't really have very specific breakfast dishes. Very often, a Thai breakfast will consist of the same dishes which are also eaten for lunch or dinner. Fried rice, noodle soups and steamed rice with something simple such as an omelette, fried pork or chicken, are commonly sold from street stalls as a quick take-out. The following dishes tend to be eaten only for breakfast:

• Chok (Thai: โจ๊ก) - a rice porridge very commonly eaten in Thailand for breakfast. Similar to the rice congee eaten in other parts of Asia.
• Khai chiao (Thai: ไข่เจียว) - a deep fried omelette (kai chiao rat khao is omelette over rice).
• Khao tom (Thai: ข้าวต้ม) - a Thai style rice soup, usually with pork, chicken or shrimp.

Individual dishes

Phat Thai kung

Khao man kai

Phat si-io

• Khanom chin namya (Thai: ขนมจีนน้ำยา) - round boiled rice noodles topped with a fish based sauce and eaten with fresh leaves and vegetables.
• Khao khluk kapi (Thai: ข้าวคลุกกะปิ) - rice stir-fried with shrimp paste, served with sweetened pork and vegetables.
• Khao man kai (Thai: ข้าวมันไก่) - rice steamed with garlic, with boiled chicken, chicken stock and a dipping sauce.
• Khao phat (Thai: ข้าวผัด) - One of the most common dishes in Thailand, fried rice, Thai style. Usually with chicken, beef, shrimp, pork, crab or coconut or pineapple, or vegetarian (che (Thai: เจ).
• Khao phat kai (Thai: ข้าวผัดไก่) - fried rice with chicken.
• Khao phat naem (Thai: ข้าวผัดแหนม) - fried rice with fermented sausage (typically from the Northeast).
• Khao soi (Thai: ข้าวซอย) - crispy wheat noodles in sweet chicken curry soup (a Northern dish).
• Kuai tiao nam (Thai: ก๋วยเตี๋ยวน้ำ) - rice-noodle soup can be eaten at any time of day; served with many combinations of proteins, vegetables, and spicy condiments.
• Mi krop - deep fried rice vermicelli with a sweet and sour sauce.
• Phat khi mao (Thai: ผัดขี้เมา) - noodles stir-fried with Thai basil.
• Phat si-io (Thai: ผัดซีอิ๊ว) - rice noodles (often kuai tiao) stir-fried with si-io dam (thick sweet soy sauce) and nam pla (fish sauce) and pork or chicken.
• Phat Thai (Thai: ผัดไทย) - rice noodles pan fried with fish sauce, sugar, lime juice or tamarind pulp, chopped peanuts, and egg combined with chicken, seafood, or tofu.
• Rat na (Thai: ราดหน้า) - wide rice noodles in gravy, with beef, pork, chicken, shrimp, or seafood.

Central Thai shared dishes

Thot man plakrai with fried basil

Massaman curry

Pla samrot

Phak khana mu krop

• Chu chi pla kraphong (Thai: ฉู่ฉี่ปลากระพง) - snapper in chu-chi curry sauce (thick red curry sauce)
• Kai phat khing (Thai: ไก่ผัดขิง) - chicken stir-fried with sliced ginger.
• Green curry or Kaeng khiaowan (Thai: แกงเขียวหวาน) - green curry, made with fresh green chillies and flavoured with Thai basil, and chicken or fish meatballs. This dish can be one of the spiciest of Thai curries.
• Kai phat met mamuang Himaphan (Thai: ไก่ผัดเม็ดมะม่วงหิมพานต์) - juicy chunks of chicken with cashew nuts and chillies
• Massaman curry or Kaeng matman (Thai: แกงมัสมั่น) - an Indian style curry, usually made by Thai-Muslims, containing roasted dried spices, such as coriander seed, that are rarely found in other Thai curries.
• Miang kham (Thai: เมี่ยงคำ) - dried shrimp and other ingredients wrapped in cha plu (Thai: ช้าพลู) leaves; often eaten as a snack or a starter.
• Phak bung fai daeng (Thai: ผักบุ้งไฟแดง) - stir fried morning-glory with yellow bean paste.
• Phak khana mu krop (Thai: ผักคะน้าหมูกรอบ) - khana (gailan) stir fried with crispy pork.
• Phat kraphao (Thai: ผัดกะเพรา) - beef, pork, prawns or chicken stir fried with Thai holy basil, chillies and garlic; for instance kai phat kaphrao (Thai: ไก่ผัดกะเพรา), with minced chicken.
• Phat phak ruam (Thai: ผัดผักรวม) - stir fried combination of vegetables depending on availability and preference.
• Phat phrik (Thai: ผัดพริก) - usually beef stir fried with chilli, called Nuea phat phrik (Thai: เนื้อผัดพริก).
• Phanaeng curry or Kaeng phanaeng (Thai: แกงพะแนง) - a mild creamy curry with beef (Phanaeng nuea, Thai: พะแนงเนื้อ), chicken, or pork. It includes some roasted dried spices similar to Massaman curry.
• Pla nueng manao (Thai: ปลานึ่งมะนาว) - steamed fish with a sweet, spicy and sour lime juice dressing.
• Pla samrot (Thai: ปลาสามรส) - literally "Three flavours fish": deep fried fish with a sweet, tangy and spicy tamarind sauce.
• Pu cha (Thai: ปูจ๋า) - crab cakes with pork, garlic, and pepper served with a simple spicy sauce, such as Sri Rachaa sauce, sweet-hot garlic sauce, nam phrik pao (Thai: น้ำพริกเผา, roasted chilli paste), or red curry paste and chopped green onions.
• Red curry (Kaeng phet lit. 'hot curry', Thai: แกงเผ็ด) - made with copious amounts of dried red chillies.
• Sate (Thai: สะเต๊ะ) - grilled meat, usually pork or chicken, served with cucumber salad and peanut sauce (actually of Indonesian origin, but now a popular street food in Thailand).
• Suki (Thai: สุกี้) - a Thai variant of hot pot.
• Thot man (Thai: ทอดมัน) - deep fried fishcake made from knifefish (Thot man pla krai, Thai: ทอดมันปลากราย) or shrimp (Thot man kung, Thai: ทอดมันกุ้ง).
• Tom chuet wunsen (Thai: ต้มจืดวุ้นเส้น) or Kaeng chuet wunsen (Thai: แกงจืดวุ้นเส้น) - a clear soup with vegetables and wunsen (cellophane noodles made from mung bean).
• Tom kha kai (Thai: ต้มข่าไก่) - hot spicy soup with coconut milk, galangal and chicken.
• Tom yam (Thai: ต้มยำ) - hot & sour soup with meat. With shrimp it is called Tom yam goong or Tom yam kung (Thai: ต้มยำกุ้ง), with seafood (typically shrimp, squid, fish) Tom yam thale (Thai: ต้มยำทะเล), with chicken Tom yam kai (Thai: ต้มยำไก่).

Northeastern shared dishes

Som tam (papaya salad), kai yang (grilled chicken) and khao niao (sticky rice) is a very popular combination

Mu nam tok: sliced pork with a sour and spicy dressing

Lap kai (chicken lap)

The cuisine of Northeastern Thailand is shared with the cuisine of Laos, as Isarn people are of Lao heritage and speak a language that is generally mutually intelligible with the Lao language.

• Kai yang (Thai: ไก่ย่าง) - marinated, grilled chicken.
• Khao niao (Thai: ข้าวเหนียว) - Glutinous rice is eaten as a staple food both in the Northeast as in the North of Thailand.
• Lap (Lao: ລາບ, Thai: ลาบ) - sour salads containing meat, onions, chillies, roasted rice powder and garnished with mint.
• Nam tok (Thai: น้ำตก) - made with pork (moo) or beef (nuea) and somewhat identical to lap, except that the pork or beef is cut into thin strips rather than minced.
• Som tam (Thai: ส้มตำ, IPA: som ɗam), known in Lao/Isan language as ตำมักหุ่ง (IPA: ɗam mak huŋ). grated papaya salad, pounded with a mortar and pestle. There are three main variations: Som tam pu (Thai: ส้มตำปู) with salted black crab, and Som tam Thai (Thai: ส้มตำไทย) with peanuts, dried shrimp and palm sugar and Som tam plara (Thai: ส้มตำปลาร้า) from north eastern part of Thailand (Isan), with salted gourami fish, white eggplants, fish sauce and long bean.
• Suea rong hai (Thai: เสือร้องไห้) - grilled beef brisket.
• Tom saep (Thai: ต้มแซบ) - Northeastern-style hot & sour soup.
• Yam (Thai: ยำ) - general name for any type of sour salad, such as those made with glass noodles (Yam wunsen, Thai: ยำวุ้นเส้น), or with seafood (Yam thale, Thai: ยำทะเล).

Northern shared dishes

Sai oua, also known as Chiang Mai sausage

• Kaeng hanglay (Thai: แกงฮังเล) - a Burmese influenced stewed pork curry which uses peanuts, dried chilies and tamarind juice in the recipe but containing no coconut milk.
• Kaeng khae (Thai: แกงแค) - is a spicy northern Thai curry of herbs, vegetables and meat (chicken, water buffalo or frog) but without any coconut milk.
• Kaep mu (Thai: แคบหมู) - deep fried crispy pork rinds, often eaten with nam phrik num. Also eaten as a snack.
• Nam phrik num (Thai: น้ำพริกหนุ่ม) - a chili paste of pounded large green chilies, shallots, garlic, coriander leaves, lime juice and fish sauce; eaten with steamed and raw vegetables, and sticky rice.
• Nam phrik ong (Thai: น้ำพริกอ่อง) - resembling a thick Bolognese sauce, it is made with dried chilies, minced pork and tomato; eaten with steamed and raw vegetables, and sticky rice.
• Sai oua (Thai: ไส้อั่ว) - a grilled sausage of ground pork mixed with spices and herbs, and which is often served with chopped fresh ginger and chilies at a meal. It is also sold at markets in Chiang Mai as a snack.

Desserts

Khao niao mamuang, Thai mango with glutinous rice

Chao kuai at the Sunday evening walking street market in Chiang Mai

• Chao kuai (Thai: เฉาก๊วย) - grass jelly is often served with only shaved ice and brown sugar.
• Khanom bua loi (Thai: ขนมบัวลอย) – taro root mixed with flour into balls in coconut milk.
• Khanom chan (Thai: ขนมชั้น) – multi-layers of pandan-flavored sticky rice flour mixed with coconut milk.
• Khanom tan (Thai: ขนมตาล) – palm flavored mini cake with shredded coconut on top.
• Khanom thuai talai' (Thai: ขนมถ้วยตะไล) - steamed sweet coconut jelly and cream
• Khao niao mamuang (Thai: ข้าวเหนียวมะม่วง) - sticky rice and ripe mango.
• Lot chong nam kathi (Thai: ลอดช่องน้ำกะทิ) – pandan flavored rice flour noodles in coconut milk.
• Ruammit (Thai: รวมมิตร) – mixed ingredients, such as chestnuts covered in flour, jackfruit, lotus root, tapioca, and lot chong, in coconut milk.
• Sangkhaya fak thong (Thai: สังขยาฟักทอง) - egg and coconut custard served with pumpkin.

Drinks

• Cha yen (Thai: ชาเย็น) - Thai iced tea
• Krating Daeng (Thai: กระทิงแดง) - an energy drink and the origin of Red Bull.
• Oliang (Thai: โอเลี้ยง) - a sweet Thai black ice coffee.
• Sato (Thai: สาโท) - a traditional rice wine from the Isan region.

Other alcoholic beverages from Thailand include Mekhong whiskey and Sang Som. Several brands of beer are brewed in Thailand, the two biggest brands being Singha and Chang.

Variations

Fried maengda: giant water bugs

Throughout the country there are many interpretations and variations on these common dishes. Dishes from the northern part of Thailand include unique sauces and exotic foods, such as raw beef, fermented fish paste, and deep fried insect larvae (also enjoyed in the Northeast). The culinary creativity even extends to naming: one tasty larva translates as "freight train" (rot duan; Thai: รถด่วน) and the smallest, hottest chillies are known as phrik khi nu (Thai: พริกขี้หนู), literally "mouse dropping chillies" due to their size. In the Northeast, eating insects is common, and the giant water bug (maengda; Thai: แมงดา) is popular.^[1]

The dish nam phrik plathu (Thai: น้ำพริกปลาทู) is particularly common in central Thailand because of its low cost. It consists of deep fried Indian mackerel, Rastrelliger kanagurta (plathu) served with a dip made from shrimp paste and chilli (nam phrik kapi). The fish are traditionally presented in pairs, placed head-to-tail on a round bamboo dish.

Culinary tours and cooking courses

A street vendor selling different types of sala pao (steamed buns) from a street stall fixed to the side car of his motorbike

Culinary tours of Thailand have gained popularity in recent years. Alongside other forms of tourism in Thailand, food tours of Thailand have carved a niche for themselves. Many companies offer culinary and cooking tours of Thailand. Many tourists visiting Thailand attend cooking courses offered by hotels, guesthouses, and cooking schools.

See also

• List of Thai dishes
• Hmong cuisine

References

• Ang, Eng Tie. Delightful Thai Cooking, 132 pages, Seattle: Ambrosia, 1990
• Bhumichitr, Vatcharin. The Essential Thai Cookbook, 192 pages, New York: Clarkson N. Potter Inc., 1994
• Californis Culinary Academy. Cuisines of Southeast Asia, 128 pages, Sant Rosa, CA: California Culinary Academy, 1994.
• Kahrs, Kurt. Thai Cooking, 96 pages, Dallas: Hackberry Press, 2003.
• Osborne, Christine. Southeast Asian Food and Drink, 48 pages, New York: bookwright Press, 1989.

Further reading

• Joe Cummings, Lonely Planet World Food Thailand, 288 pages, Lonely Planet Publications, 2000, ISBN 978-1864500264
• David Thompson, Classic Thai Cuisine, 145 pages, Ten Speed Press, 1993, ISBN 0-89815-563-0

External links

Wikibooks Cookbook has a recipe/module on Thai cuisine

Wikimedia Commons has media related to: Cuisine of Thailand

• Cuisine of Thailand at the Open Directory Project
• Thai government public relations department: Famous Thai dishes