Thai Cuisine is characterized by fresh herbs, spices, hot savors… and it is a cuisine of contrasts.
Bitter, sweet, salty, sour and hot: these are the five tastes you can always find in all Thai dishes, wisely balanced to give each dish its special savor.
Contrary to Occidental culture, where usually everyone eats a personal meal, in Thai (as well as in Chinese) tradition food is usualloy served in the middle and shared by people around the table.
Rice is a staple food in Thailand, even more than bread for us, as it is also used for appetizers, desserts and liqueurs.
Thay also use much hot pepper, curry paste, coconut milk (to soften the spiciness of their strong spices), soy, sauces (fish sauce, oyster sauce, and classic soy sauce).
Besides that, by tradition, they serve dishes in plates with great meticulousness.
One of best-known Thai recipes is Pad Thai. It is a rice-noodle dish, pan-fried with eggs, fish sauce, tamarind pulp or juice, hot pepper, soybean sprouts, shrimps, chicken or tofu, garnished with mashed peanuts and coriander.
Another typical recipe is Tom yam, a spicy and sour soup with lemongrass, Thai galangal, lime juice, fish sauce and fresh hot pepper. When made with shrimps, it is called Tom Yam Kung; when served with chicken and coconut milk, Tom Kha Gai; with fish, Tom Yam Pla. In any case, black Chinese mushrooms are added, and it is garnished with coriander.