The Lakeside Restaurant

According to Thai food expert McDang, rice is the first and most important part of any meal, and the words for rice and food are the same: khao. Palm sugar, made from the sap of certain Borassus palms, is used to sweeten dishes while lime and tamarind contribute sour notes. The plain rice, sticky rice or the khanom chin (Thai rice noodles) served alongside a spicy Thai curry or stir-fry, tends to counteract the spiciness. Thai farmers historically have cultivated tens of thousands of rice varieties. "rice covered with curry"), or for short khao kaeng (lit.

Another unpolished grain, black sticky rice has a rich nutty flavor that is most often enjoyed in desserts. Other varieties of rice eaten in Thailand include: sticky rice (khao niao), a unique variety of rice which contains an unusual balance of the starches present in all rice, causing it to cook up to a sticky texture. "rice covered with curry"), or for short khao kaeng (lit. In Latin America, dishes may be claimed or designated as a "plato nacional" although in many cases recipes transcend national borders with only minor variations. "rice covered with curry"), or for short khao kaeng (lit. Wun sen, called cellophane noodles in English, are extremely thin noodles made from mung bean flour which are sold dried.

By this show of national identity, the community can resist social pressures that push for homogenization of many ethnically and culturally diverse communities into a single all-encompassing group identity such as Latino or Hispanic American. Both Peru and Ecuador claim ceviche as their national dish. When placing their order at these places, Thais will state if they want their food served as separate dishes, or together on one plate with rice (rat khao). They are tom yam goong (4th), pad thai (5th), som tam (6th), massaman curry (10th), green curry (19th), Thai fried rice (24th) and moo nam tok (36th). "rice covered with curry"), or for short khao kaeng (lit. Some westerners think it's a jumble of flavours, but to a Thai that's important, it's the complexity they delight in". Thai cuisine is the national cuisine of Thailand.

In 2011, seven of Thai's popular dishes make it to the list of 'World's 50 Most Delicious Foods (Readers' Pick)' — a worldwide online poll by 35,000 people held by CNN International. It's about the juggling of disparate elements to create a harmonious finish. Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices. 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 to the sour chili sauce. "rice covered with curry"), or for short khao kaeng (lit. Traditionally, a meal would have at least five elements: a dip or relish for raw or cooked vegetables (khrueang chim) is the most crucial component of any Thai meal.[23][24] Khrueang chim, considered a building block of Thai food by Chef McDang, may come in the form of a spicy chili sauce or relish called nam phrik (made of raw or cooked chilies and other ingredients, which are then mashed together), or a type of dip enriched with coconut milk called lon. Thai cuisine is the national cuisine of Thailand. Traditionally, a meal would have at least five elements: a dip or relish for raw or cooked vegetables (khrueang chim) is the most crucial component of any Thai meal.[23][24] Khrueang chim, considered a building block of Thai food by Chef McDang, may come in the form of a spicy chili sauce or relish called nam phrik (made of raw or cooked chilies and other ingredients, which are then mashed together), or a type of dip enriched with coconut milk called lon.