When you go to an exotic new country, one of the best parts of the experience can be sampling new taste sensations at the local restaurants.

Thailand is no exception. This is a country of culinary delights. From the extra spicy to interestingly sour you will find a wide range of local foods that will delight your taste buds, fill your belly and soak up tons of booze before you hit the town.

Thai food is typically spicy and has many herbs and spices; this is for a few reasons.

One, Thai's love spicy food and two, the spices often have medicinal purposes.

Many of us from major western cities already have a fairly good idea of what Thai food is from our own local restaurants. Still, the food here is obviously going to be better, made with local ingredients and not exactly what you expect.

The first major difference that you will notice is that there is no knife on your place setting. Instead you get a spoon!

This goes back to ancient Buddhist customs where serving someone a large piece of meat would be deeply offensive; so all pieces of meat or fish are already cut into small portions that can be easily brought to your mouth with a Thai spoon.

Another big difference is that Thais rarely eat alone and everyone shares each other's plates of food. Typically, if two Thais go out together they will order three main courses. If three Thais go out together they will order four main courses, and so on and so on.

Soup also comes with every meal; but unlike in the west they don't eat it as a separate course. Instead it is enjoyed at the same time as the main course as a way to incorporate a variety of taste sensations.

Almost all Thai meals are served with a plate of rice.

Every course brought to you will provide you with complete taste balance. If one part of your meal is very spicy, the other part will be very bland. If part of your meal is sweet, another component will be sour.

This is also part of the Buddhist way of looking at meals.

A Different Type Of Curry

Curry is used in many Thai dishes but in a different way than you will be used to if you associate it with Indian food.

Indian curries tend to burn in your mouth for long periods of time Thai curries, on the other hand, tend to burn hotter at first, but quickly diminish in your mouth. Nearly all Thai food is spicy. Hot peppers are in most dishes. If you want non spicy, make sure to request that!

Indian curries are also made from dried spices while Thai curries are made from fresh herbs.

A Typical Thai Meal

A typical Thai meal incorporates many different courses including:

• Tidbits: Small items to get your appetite going including spring rolls, satay and puffed rice balls.
• Hot Salads: These are often spicy and more often than not have meat or fish in them.
• Main course: Served with soup and rice.
• Dips: Sometimes a main course all their own, sometimes they are included to be shared as part of the tidbit or main course. They are accompanied by vegetables or small pieces of meat.
• Curries: These can also be a main course or stand out on their own. Curries almost always have meat or fish in them.
• Desert: Because of how spicy most Thai meals are, Thai deserts are often much sweeter than you may be used to. They may add the pounds but they will be delicious!

Remember that Thai's don't differentiate between Breakfast, Lunch and Dinner. So you will not find the wide variety of breakfast foods that you will in most places. There are tons of restaurants that cater to foreigners and that have excellent Breakfast food and buffets.

It is not unusual for Thai restaurants to serve food as it is ready. It is not considered rude to begin your meal when your food arrives. I have been to restaurants where I was finished with my meal before my friend's food arrived.

This is not uncommon and not considered rude to eat when your plate arrives.

It is also not uncommon for a group to order and all share the same meal. I have seen many Thai's order 3 plates of food and then just share at will. If you have an aversion to someone taking food off your plate, you need to make this clear as most people that eat here do so in group settings and it is considered part of the meal to share.

Most places you eat will not offer 'real' napkins or paper towels. Instead, they bring you toilet tissue. Again, don't be offended by this. It is just part of the course. You will also notice that after a meal, most Thai's get up and go to the rest room and wash their hands carefully.

Tipping is not considered necessary but it is VERY appreciated. I suggest a tip of 20 baht to 100 baht for a meal. It all depends on the price. I know most that read this will disagree but if you have a great meal and you had good service, give a nice tip to your waiter. To do this, you place the tip outside of the bin. If you place the tip inside, it is shared with the entire staff or goes to the owner. If you want to tip your waiter, pay your bin and think separately give them 50 baht (or whatever amount you have decided on) in another hand. This assures that the tip goes to them.

For more information about Thai food and culture go to: http://www.thailandvisa.com

For all the information you need to know about Thailand Visa and Immigration issues and about living and working in Thailand, go to http://www.thailandvisa.com. The Thailand Visa website is a free resource for expats living in Thailand and for travelers who want to visit the country. Michael A. Allen lives abroad and loves travel and adventure.

Article Source: http://EzineArticles.com/?expert=Michael_A._Allen

Do you like Thai food? Learning to cook Thai food is a lot of fun and rewarding. So many of your friends love Thai food and they will be really happy to eat yours! If you like cooking for yourself and others you'll love cooking Thai.

It's easy, fast, cheap, good for you, and so many varieties and recipes. The preparation is the longest part. The actual cooking is approx. 10 minutes. The trick with Thai food is to cook at extreme heat!! This is what most beginners find intimidating. Cooking at high and cooking fast!

Easy: simply cutting up meat and vegetables and using Thai sauces and spices etc.

Fast: cooking is fast at high temperature (that's why you need a non-coated wok).

Cheap: I find for my wife and I meat the size of two chicken breasts and the vegetables will make approx 6 servings.

Good for you: I use about 2 tablespoons of peanut oil, a lot of fresh vegetables of all kinds and the different Thai sauces and spices. By the way, I have never spent more than $55.00 at the Thai store and it ( sauces and spices) last for months. Plus the meat portions are small.

The cool thing is that for different tastes you just change out the meats and use different combinations of vegetables.

One of the essential things to have is a rice cooker! These are the coolest thing. Whatever amount of rice you want you just double the amount of water or whatever you are using. So 2 cups of rice add 4 cups of liquid. I say liquid because you don't have to use water. You can use whatever you like: soups, juice, or coconut milk etc. You decide.

In short, if you love Thai food, learn to cook it yourself and have a great time doing so.

Article Source: http://EzineArticles.com/?expert=Darrell_Hare

Thai cuisine is a very popular cuisine known all over the world. Apparently influenced by Chinese and Indian cooking, Thai cuisine is a mixture of the best and the most delicious dishes. Thais have a certain unique way of presenting their dishes with beautiful food arrangements. Thai foods are great not only for its taste but also with its attractive looks.

Rice is the staple food of the Thais. It is served, or boiled. The typical Thai meal consists of a large platter with different food dishes, together with the rice. Thai cuisine is a mixture of vegetables, fish, and other meat with lots of spices such as, chili, garlic, lemongrass, coconut milk, tamarind, ginger, basil, peanuts and many others. Thai food is frequently hot and spicy. One of the famous Thai dishes is Tom Yum Kung, which is a spicy soup with shrimp and the Pad -Thai; a kind of noodle fried mixed with meat and vegetable.

Thai cuisine also has a large variety of desserts and snacks dishes. Thai desserts are mainly made with sugar, egg, and coconut milk. The Kanom Buang, is a batter folded over and filled with scraped coconut meat, added with egg yolk and green onion; a well known dessert dish in Thailand.

Visitors can enjoy Thai desserts in all restaurants and even along the sidewalks. Thailand also abounds with lots of tropical fruits. A variety of different kinds of fruits can be seen throughout the year. Well known Thai fruits are the durian, rambutant, mangosteen, mangoes, banana, papaya and lots more.

Most of Thai dishes are tastes salty, sweet, and a little spicy. But even so, the spiciness of the food is just smooth, where in people wouldn't have difficulty trying it. Thais use a variety of spices for their cooking which made their cuisine famous. Thai cuisines are being cooked around the world. Cooking schools consider Thai cuisine as one of their major dishes. Thai foods consist of large amount of sea foods and vegetables.

Thai cuisine is mostly liked be the Chinese because it almost tastes like Chinese cuisines. People from around the world also love to try Thai meals and other foreigners even consider it their favorite.

Thailand is a country full of wonderful things. Starting from the country itself, to its native cuisines will surely reveal why this country is so loved, both local and even abroad.

Ms. Pinky is a mom of 3 school children. She is a Systems Engineer, a Technology Researcher and an Independent Medical Billing and Coding Consultant. She and her family is well-traveled all over the world!

Her blogs and websites focuses on stay-at-home moms, dads and students who wants to work at home, build homebased business http://www.mommyisworkingathome.com.

Visit her Interesting Site on Asian Travels and Destinations. Discover Asia's Culture and Great Food at: http://www.goingplacesinasia.com.

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Ever wondered how Thai stir fries and noodle dishes taste so fresh and appetizing? The secret behind it is the manner in which they are cooked. Typically, Thais cook their food at flaming temperatures and just for a few minutes. This method helps retain the natural flavors and nutrients of the ingredients, especially vegetables that retain their crunchiness.

The secret to cooking delicious Thai food lies in preparing ingredients before starting the actual cooking process, because cooking in a wok is 'fast and furious.'

Preparing to Cook Thai Food

The best way to start preparing for cooking Thai is to complete the grinding first. So, if your recipe requires some paste, get that done and ready first. You can use a food processor or a traditional pestle and mortar to do the grinding and retain the taste and authenticity. Else, use a coffee grinder for dry grinding.

Once you've got the grinding done, ready the vegetables. Cut your vegetables in to desired shapes and sizes and place them in separate dishes on your kitchen counter based on how they are to be used in your recipe. Chop any meat (if the recipe demands it) or meat substitute such as tofu, if needed once the vegetables have been chopped.

Cooking Thai Food

In order to cook Thai food at home, you don't need any special cookware.

• Wok: the most important cooking tool. If you don't have a wok, you can even use a deep frying pan. Buy a wok made of high-quality SS (stainless steel). You can also buy a wok with non-stick coating.
• Spatulas: also known as wooden spoons or shovels, they are used to stir-fry the various ingredients. Use soft wooden spoons if your wok has a non-stick surface. Spatulas made of hard material can damage your wok's coating.
• Oil: peanut or coconut oil is the preferred choices for most Thai chefs. Both oils give a good flavor to Thai food dishes whether stir-fried or deep-fried. Other oils that can be used include canola, sunflower, and corn etc.
• Heat: heat should be kept on medium-high or high for best tasting Thai food.

Finally, arrange your dish on a serving platter or simply eat it from the wok. Thai food tastes best that way!

For more information on how and where to get a traditional pestle and mortar or Asian kitchenware visit our Thai Food website.

Parul Tyagi is an Internet Marketing Consultant, as well as an experienced and accomplished copy and content writer. She owns her own Internet Marketing consultancy - RedJuice Factor and can be contacted at redjuicefactor@gmail.com.

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Do you love authentic Thai dishes as well as American Thai combos? If you do and you love to eat such food, you are not alone, in fact these types of foods are amongst my favorites too. So, let me recommend a most excellent cookbook for you, one I am sure you will enjoy and thank me for later. The cookbook to which I refer is:

"Tommy Tang's Modern Thai Cuisine" by Tommy Tang; Double Day Publishing, New York, NY; 1991.

Tommy Tang is a master chef and owner of fine Thai Restaurants in Los Angeles and New York. This book has over 90 Thai Recipes in it, much more than his menu and many of these recipes are illustrated. This cookbook is unique in that it has a glossary of all the ingredients in the front and if you buy all those for your kitchen you will be able to prepare any of the fine dishes in the book. This sure makes it easy to make great Thai food at home.

I think you will enjoy the Thai Chili Fish and Thai Pasta, of course, for me it is hard to decide which is better Tommy's Duck recipe or his special sushi. Tommy dedicated this book to his mom with a great poem and judging by his generosity in sharing all this with the world, I'd say Tommy is the real deal and I'll be happy to eat in any of his restaurants, if I do not cook his delicious dishes in my own custom kitchen. This book is a must for those who wish to cook Thai food at home.

Tommy has a unique way of mixing and matching cultures to find the best of everything, some of the dishes are pure Thai and others are modified to fit nearly anyone's taste buds. The juries in; Tommy Rocks.

"Lance Winslow" - Lance Winslow's Bio. If you have innovative thoughts and unique perspectives, come think with Lance; http://www.WorldThinkTank.net/.

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Thai cuisine is one of the best gourmets in the world. It is well known for the diversity of ingredients, outstanding spiciness and ample medicinal properties. Most of Thai food is cooked and refined with more than two types of herbs or spices which are beneficial to health.

The (mostly unconscious) principle Thai food is the balance of five flavors which are spicy, salty, sweet, sour and bitter. The one indispensable ingredient which is generally used in seasoning a majority of Thai cuisine is fish sauce. Thai food is eaten either as a single dish or with rice. Steamed rice is the staple food although sticky rice is more popular in the north and northeast of Thailand.

Thai food is one of many things that you should not miss while you are traveling in this beautiful "Land of Smiles". Since there are numberless delectable Thai dishes, I am writing this guideline for you to select the most distinctive and authentic ones out of the plethora of Thai signature dishes.

The following list is a top 10 rank of Thai food that you must not miss. The consideration and ranking is based on the popularity, uniqueness and authenticity of the delicacies. Here are the winners.

10. Kai Pad Med Mamuang Himmapan (Stir-Fried Chicken with Cashew Nuts)

Even though Kai Pad Med Mamuang Himmapan does not represent the overview of Thai food but it is a very nice treat to your bland taste buds. Since it is by no means spicy or hot, this slightly sweet and salty chicken fried with crunchy cashew nuts is aptly satiating for children or beginners who are not used to spices.

9. Por Pia Tord (Fried Spring Roll)

Fried spring roll is one of the most popular appetizers among foreigners because it is not spicy and comes with sweet and sour dip. Spring rolls are crispy pastries with fried vegetable fillings. Though spring rolls are commonplace in many Southeast Asian countries, Thai Por Pia is different in flavors with a special dip prepared from Japanese apricot.

8. Panaeng (Meat in Spicy Coconut Cream)

Panaeng can be cooked using either pork, chicken or beef. Panaeng tastes like Thai red curry but the coconut milk sauce is relatively thicker and richer. Compared to Thai red curry, Panaeng is mildly spicy and sweet. Paneang is best served with warm steamed rice. There is nothing to dislike about Panaeng expect the fact that it can be too greasy or fleshy for some people.

7. Som Tam (Spicy Papaya Salad)

Som Tam is one of the most popular foods among Thai people for its fiercely spicy and sour flavors. Som Tam, which literally means "Sour Pounded", is a spicy salad made from a mix of fresh vegetables including shredded unripened papaya, yardlong beans and tomato. Som Tam is unique that the spicy dressing and salad vegetables are pounded and mixed in the mortar using a pestle. Somtam is usually served with grilled chicken and sticky rice. Som Tam is good for your health that it contains no fat, low calorie and high vitamins. This is a truly authentic Thai dish that will make a great impression. The only reason why I'm ranking Som Tam at No.7 (though it deserves higher rank) is its strong spiciness that might leave your tongue burned and swollen. Just say "Mai phed" (not spicy) to your waiter if you really want to try.

6. Moo Sa-Te (Grilled Pork Sticks with Turmeric)

This tantalizing sweet-flavored grilled pork sticks are refined with rich, juicy sauce made of turmeric and curry powder. Moo Sa-Te makes a savory hors d'oeuvres that will appease any taste buds. These juicy grilled pork sticks are usually served with two saucy dips - one is a mildly spicy thick sauce with ground peanuts, coconut milk and curry powder and another one is a sweet and sour vinegar sauce with chopped shallot, pepper and cucumber to mitigate its oiliness.

5. Tom Yam Kai (Spicy Chicken Soup)

Chicken soup is very good to eat when you have a cold but Tom Yam Kai or spicy chicken soup is a yummy treat that you will fall in love with just in a first sip. Tom Yam Kai is a clear chicken soup seasoned with a blend of chili, lime and fish sauce. The broth is simmered with Thai herbs as lemon grass, shallot and galangal which give it a unique and satiating aroma. My foreign friends order this tasty soup anywhere they go so you should not miss it by any means!

4. Tom Kha Kai (Chicken in Coconut Milk Soup)

Although Tom Kha Kai is another variation of chicken soup, it deserves the No.4 because of its unparalleled taste and popularity. Similar to Tom Yam Kai, the broth is prepared with many types of Thai herbs with the special addition of coconut milk that makes this soup unique. Though the soup is seasoned with chili, lime and fish sauce just like Tom Kha Kai, thanks to the coconut milk, the broth is milder and less spicy. This is probably more liked by non-spicy eaters.

3. Kang Keaw Wan Kai (Green Chicken Curry)

Since we are having three dishes in a row made of "Kai", you would have guessed that it is chicken in English. Not that chicken is particularly popular in Thai cuisine; it is usually used in most curry and soup. Kang Kiew Wan, literally translated as "Sweet Green Curry", is nicely sweet and slightly spicy and tastes very delightful with a proper blend of the spiciness from green curry chili paste, blandness from coconut milk, sweetness of sugar and saltiness of fish sauce. It is usually eaten with steamed rice or served as a sauce to rice noodle known as "Kanom Jeen" likewise to how you eat Spaghetti.

2. Pad Thai (Fried Noodle)

This national dish prides itself for its long history traced back in previous centuries. Pad Thai flaunts the authenticity of Thai culinary arts in using only fresh and best ingredients and the well-balancing of the five fundamental flavors. The stir-fried noodle becomes popular because it tastes yummy and comes with a choice to add in a set of seasonings to suit your appetites. Through history, Pad Thai has evolved into two different styles: the classic and the variation. The classic Pad Thai is a stir-fried noodle with eggs, fish sauce, tamarind juice, red chili pepper plus bean sprouts, shrimp and tofu and garnished with crushed peanuts and coriander while another style is relatively dry and lightly-flavored. The latter is easily found in street vendors and dominant in Thai restaurants in the West but the having classic Pad Thai freshly cooked in its original country is a way to go.

1. Tom Yam Goong (Spicy Shrimp Soup)

No other dishes can defeat this renowned Tom Yam Goong as the optimal representative of Thai gourmet. Tom Yam Goong is truly one of a kind with its fierce spiciness and sourness and a blatant use of fragrant herbs including galangal, lemon grass, kaffir lime leaves, shallot, tamarind and chili pepper. There are two styles of Tom Yam; the clear spicy soup and thick spicy soup. The latter is cooked by adding coconut milk or milk to the broth in order to thicken the stock and give the dish a milder flavor. Tom Yam is very versatile and can be made with prawns, chicken, fish and mix of seafood, and mushroom. Tom Yam Goong is the most popular variety of Tom Yam since Spicy Shrimp Soup is the original. Though not very surprising, Tom Yam Goong is definitely a signature dish of Thailand.

Even though it is commonly known that Thai food utilizes many health herbs and spices, there have always been debates whether Thai food is really good for health since they tend to be somewhat greasy. It is important to note that it depends on each dish; some can be highly caloric but many dishes make a good use of herbs. Garlic, for example, is very good healthwise because it can prevent heart disease, high cholesterol, high blood pressure and cancer.

No matter what the food is, the same old concept of moderate intake comes into play. From Mcdonald's burger to Japanese Sushi, a key to optimal fitness is to avoid overconsumption. Thus, a claim that Thai food is mainly coconut-based and fattening should never be an adequate reason for you to still order a Big Mac. Ravish your taste buds with Thai food - tasty and healthy!

My name is Siwawut Chaiya, 23. You can call me Tom for short. I'm from Chiang Mai Thailand. For more photos of the food, you can email me at tommilicious@gmail.com. The full story plus photos can be viewed at http://www.thailand-travelonline.com/thailand-reviews-recommendations/top-10-must-not-miss-thai-food/575/

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Dining in the UK is, like so many aspects of modern life, sometimes a compromise. In days gone by, when gender roles conformed to long-established stereotypes, a housewife would prepare a full, cooked meal for the family to share in the evening. These days, when it is more likely that both partners in a relationship will have careers, time is at a premium and many begrudge time spent cooking after a busy day at work. Consequently, takeaway food and restaurant meals account for a larger part of our diet then ever before.

While many of us avoid the kind of fast food that we consider to be junky American imports, such as burgers and greasy fried chicken, we do not seem to be so aware of the health aspects of other cuisines which, although established, are also relative newcomers to our shores.

Health in diet and lifestyle is a modern obsession. We shy away from overdoing the very obvious unhealthy foods. We limit our intake of cakes, sweets, chips, but we are less wary of eating Indian and Chinese restaurant meals or takeaways - perhaps several times a week - even though, at the back of our minds, we know that these are often as full of fat, sugar and salt as the more obvious junk foods.

Of the imported cuisines popular in the UK, Thai food offers one of the most consistently healthy and well-balanced diets available. Its various techniques and components are a fusion of contributions made by the Asian, European and African cultures that, at various periods, took advantage of the trade routes upon which Thailand was so well placed. It is almost as if it has embraced all the best elements from the many influences that played parts in its evolution, while leaving out most of the things which we now know are not healthy to eat.

An article in the health section of the BBC's website stated that the popular Indian dish chicken tikka masala with pilau rice typically contains around 47g of fat, while a similar Thai food choice, stir fried chicken with plain steamed rice (phad khing hai) has just 13g of fat of which only 3g is saturated fat. The difference is striking, and the more dishes one compares, the greater the contrast one sees between the two cuisines so far as healthy eating considerations are concerned.

As well as a healthy, balanced overall diet, the individual ingredients used in Thai cooking are well known for their benefits and, in many cases, they are actually used in Southeast Asian medicine.

Turmeric, for example, has anti-inflammatory and antioxidant properties, both of these qualities are known to play a part in preventing the development of cancer.

Lemongrass, a lovely, fragrant, lemony herb is used in Chinese medicine in the treatment of colds and flu-like bugs. It is also known to help maintain good digestion.

Galangal is a variant of ginger and, as such, shares many of its properties. Galangal is particularly renowned for its effectiveness in relieving digestive problems and gastric disorders. It is also reputed to assist in the reduction of pain and stiffness caused by arthritis.

Chillies, cayenne in particular, have recently come to the attention of western researchers. Indications are that chillies and their extracts may be beneficial in maintaining a healthy cardio-vascular system, and in supporting the body's ability to produce insulin. Some researchers have also found positive impact on certain skin conditions, and on digestion. Another, quite unusual, benefit of chillies is that they are known to combat insomnia, so your delicious Thai meal will also help you to sleep soundly at night!

Coriander is well known throughout Asia and is one of the most vital ingredients common to most cuisines from that region. Like many of the other herbs used in Thai cooking, it is known to aid good digestion, and is reputed to encourage a strong immune system, thus helping to defend against common minor illnesses.

Coconut milk is believed to assist in the lowering of LDL, a form of cholesterol which is harmful at high levels. It also helps to raise levels of more desirable fatty substances that the body needs in order to function optimally. Like coriander, coconut milk is known for its immunity boosting properties. Some of its components are also known to inhibit some of the effects of aging.

Kaffir Lime Leaves have antioxidant properties like several of the ingredients we have mentioned already. Kaffir is said to purify the blood and assist digestion, while promoting dental and oral health. Kaffir is one of the main flavours used in Thai cuisine.

But there is more to the healthy eating aspect of the Thai diet than the individual properties of its ingredients: one should not underestimate the importance of the freshness of Thai herbs. Where many Asian cooking styles use a lot of dried spices and extracts, Thai cooking tends to make use of fresh herbs in their natural, whole state rather than extracts. Whole foods of any kind are now widely recognised, even in the west, as being the healthier option, and should be preferred over processed or powdered derivatives.

The popularity of salads, fish and seafood mean that there are plenty of alternatives to red meat. That said, body builders and macho traditionalists who don't consider a meal to be a real meal unless it contains a decent helping of red meat would find that a Thai menu caters for them too.

As with all cuisines, there are some things best enjoyed in moderation. If one ate only dishes rich in coconut milk, for example, then one might reasonably expect to add a few inches to one's waistline. Similarly, someone on a diet may decide to opt for plain or fragrant, rather than fried, rice dishes in order to keep the calories down, but the great thing about Thai cuisine is that meals are generally composed with all elements very well balanced, so it is most likely that a full meal would contain all these marvellous ingredients in just the right proportions.

Few dietary experts would dispute that the Thai diet is one of the most intrinsically healthy in the world.

A courtesy copy is requested on publication (email info@thai-food-online.co.uk). The original article can be found at http://www.thai-food-online.co.uk/thai_food_articles/thai-food-health.asp

Additional resources:
Lemongrass: http://www.thai-food-online.co.uk/products/fresh-foods/fresh-herbs/lemongrass.asp

Article Source: http://EzineArticles.com/?expert=Julian_Adikary

Although popularly considered as a single cuisine, Thai food is actually better depicted as four regional cuisines relating to the four main regions of the country: Northern, North-eastern, Central and Southern. For instance Southern curries have a tendency to contain coconut milk and fresh turmeric, while north-eastern dishes often incorporate fresh lime juice. Thai cuisine has been influenced by Chinese stir fry and Indian curries while maintaining a unique taste of its own. Like Vietnamese food, Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices as well as fish sauce.

A few tips when dining with Thais include...

Don't wait for all of the food to be served before you start, Thai meals are leisurely affairs and the food just keeps on coming.

Don't use your fork to put food in your mouth, use it to push your food onto your spoon.

Never order one dish that you aim to eat by yourself Thai meals are always communal, allow other to tuck in.

Pay the bill if it comes to you; in Thai society the person who is apparently the richest pays. As a foreigner nine times out of ten this will be you! It is not common to "split the bill".

But by the same token don't try to donate if someone else is paying the bill, it takes away from their status and is considered a "loss of face".

Never leave your chopsticks in the bowl, it denotes death and is very bad luck!

If you are travelling to Thailand and have read this and decided it might be easier not to bother to join a group of Thai people for dinner, please do, you will find Thai people to be kind hearted and generous. Explain that you are unfamiliar with their culture and they will not take offense at any faux par.....in fact if you explain the situation they will most likely ignore or make a joke of any mistake and no offence will be taken!

Nick Page is the Managing Director of Oasis Travel http://www.oasistravel.com.au, a specialist boutique tailor-made travel company that has organised many trips to Vietnam, Cambodia, Laos, Thailand and Malaysia. Oasis Travel organise bespoke travel itineraries to Southeast Asia that reflect client interests and the local heritage and culture of the featured destinations. This in depth knowledge coupled with a handpicked selection of modern chic, historic, boutique and eco-friendly accommodation make Oasis Travel one of the leaders in their field.

Article Source: http://EzineArticles.com/?expert=Nick_Page

My one piece of advice for travelers who are vacationing in Thailand and want to savior the Thai foods is simple - ask if the food is hot (as in 'spicy' hot) before you put it in your mouth!

Of course you also need to realize that what food is hot (and probably normal) for a Thai may be super hot, eye watering and physically punishing for a foreigner. Just because the food attendant says "it's not hot" doesn't mean it won't be hot for YOU. So keep that in mind, unless you want to be crying all the way home!

The thing is, down in the south of Thailand at least, eating rice with the addition of spicy 'prik' or spicy peppers is an everyday occurrence. You can often choose if you want your food hot or not, but sometimes it's best to say "not hot please" just in case. Another thing to do is cast your eyes over the food - you'll usually have a strong feeling if it's spicy or not. Your eyes will water and your stomach will tell you!

Although some foreigners can 'fire eat' the spicy food without a worry in the world, others get an uncomfortable fire in the belly from super hot food. If this happens to you (it's common to suddenly find spices or spicy peppers included in a Thai dish), eat the sliced cucumbers that will come served with every meal as they'll have a cooling effect and take away some of the fire. (Or make sure the restaurant has them available!)

In a nutshell, when you come to Thailand, it's inevitable that sooner or later you'll get served spicy Thai food and other Thai delicacies. (Especially if you travel down to the southern regions). Definitely give it a try - just make sure to have those sliced cucumbers handy!

Martin has been writing articles for nearly 3 years. Based in Thailand, he keeps a firm eye on discount travel packages and air travel opportunities. Come visit his latest website that takes an adventurous look into the best cheap flights to Thailand and amazing cheap travel packages for your next Thailand vacation.

Article Source: http://EzineArticles.com/?expert=Martin_Hurley

Like Thai Food? Love to cook? Perhaps your first attempt did not turn out like in the picture or taste like at the restaurant. Well, do not give up on cooking Thai food. Some Thai dishes may seem difficult because of a long list of ingredients and instructions. Thai cooking is all about ingredients and preparation. In Thailand, frozen or canned food is not very common. Thais love fresh ingredients. Thailand is one of the lucky countries in the world that has abundant vegetables, exotic fruit, seafood, etc. There is a well-known verse in Thailand describing abundant food resources: "Nai Nam Mee Pla Nai Na Mee Khao" which means "In river, there is fish, in the field, there is rice." This article will start with some general tips and then move in to specific tips for each food category.

Ingredients

Ingredients are the most important part of authentic Thai cooking. If you live in Thailand or in Southeast Asia, finding fresh Thai ingredients is easy. But if you live somewhere else, finding fresh ingredients can be difficult or troublesome especially for those who do not live in a city. If you decide to make Thai dishes, first invest a little of your time getting to know the ingredients. Then find the nearest Asian grocery store. If you like, call to see if they carry ingredients you are looking for. For instance, if you are looking for "Winter Melon", not all Asian grocery stores carry it. If you prefer, buying online can safe you driving time. If you cannot find fresh ingredients, try frozen and canned foods. In my opinion, most frozen products are the next best thing to fresh food. For instance, stir-fried shredded ginger with pork has two main ingredients: shredded ginger and pork. Shredded ginger? Sounds like lots of work to use fresh ginger. One might try a jar or can, but the taste and aroma of the ginger are not the same as the fresh version. It is not difficult to make shredded ginger if you have the right peeler. Try your best to find fresh produce, as it will be a good start to cooking authentic Thai dishes.

Equipment

Thais use a wok and pot in most dishes with the exception of desserts. For desserts, it is not required but it is recommended to use a bronze wok (Ka Ta Thong Lueng). Other common equipment includes a mortar and pestle. In Thailand, gas stoves are the most commonly used. Electric stoves are uncommon and not very popular because heat may not be distributed evenly. Regarding the mortar and pestle, it depends on one's desire. If you are going to cook Thai dishes very often, a mortar and pestle can become handy in your kitchen. Otherwise, using typical kitchen tools like a knife and cutting board can accomplish the same goal. Food processors or blenders are another option when it comes to making pastes.

Preparation

Preparation is also one of the keys to authentic Thai cooking. As mentioned above, Thai food focuses largely on ingredients and preparation. Preparation in particular is essential to authentic Thai food. You may spend more time preparing ingredients than you actually spend cooking. For instance, it may take about 30 minutes to prepare all ingredients for Tom Kha Gai but you only spend about 15 minutes cooking. A typical Thai dinner consists of 4-5 communal dishes. It may take up to 2 hours to prepare all ingredients, but only 1 hour to make. A few reasons follow regarding why Thais spend more time on preparation. Thais like their meat in bite size pieces. Fresh vegetables require time to wash, cut and maybe pad dry. Pounding spices and fresh herbs is also common for many dishes. Some desserts like Ta Go (sweet on the bottom layer with salty coconut topping in a pandanus basket) require lots of time in preparation starting from cleaning and cutting leaves and then making baskets. Depending on the amount of Ta Go you are making, it can take up to hours just to make those tiny baskets. Don't be discouraged by this because after preparation, the wonderful dishes are right around the corner!

Cooking to Your Taste

The art of Thai cooking has placed emphasis on the harmonious blending of various ingredients, particularly as the individual ingredients can vary by freshness and so on. Without harmony the taste and the dish fall short. The five elements of taste in Thai food are: sweet, salty, sour, spicy and bitter. When cooking Thai dishes, one may follow a recipe, but use it as a guideline when it comes to taste. Taste varies for each individual, sometimes in response to variables such as ingredient quality or occasion, and thus the tastes of the recipe author may or may not reflect one's own taste. Following a recipe is a good idea, but when it comes to taste follow your own preference. Know your ingredients and start adding flavorful items in small amounts. For instance, when it comes to curry pastes and fish sauce, some brands are saltier than others. Most Thai dishes can be fixed to some extent. If it is too sweet, adding a little bit of fish sauce will fix the problem and vice versa. If it is too sour, add a little bit of water; sugar or fish sauce will help.

Coconut Milk

Thai food and coconut milk almost always go together. Many dishes require Hua Ka Ti (first pressed coconut milk or creamy coconut milk) and/or Hang Ka Ti (second or third pressed milk or water-like coconut milk). To make fresh coconut milk, finely grated coconut meat is still steeped in warm water, not hot water. It is then squeezed until dry. The white fluid from the first press is called "Hua Ka Ti". Warm water is then added again to make the second and third pressed coconut milk, which is called "Hang Ka Ti." Finely grated coconut meat is generally used about 3 times and then discarded. Freshly pressed coconut milk has a better taste and aroma than commercial coconut milk in a can.

If you use canned coconut milk, you will need to have a can at a cold temperature because cold temperatures help separate the creamy coconut part and the water-like part. The creamy coconut milk will float to the top of the can. During hot weather, you may want to leave a can of coconut milk in the refrigerator for a few hours or overnight.

Fried Rice

Good fried rice is not difficult to make. The most important part is the steamed rice. The rice should be cooked but firm, not mushy and soft. If steamed rice is soft and mushy, when it is stir-fried it will all stick together. Good rice in fried rice should be easy to break up and the grains should stay intact. So to make the steamed rice, make sure you use a little less water than normal so that the rice is dryer than normal. Keeping rice in a refrigerator for 2-3 days is another alternative, but if your rice is mushy and soft after those 2-3 days, the fried rice will also still clump together. Other keys to making good fried rice are using a wok and high heat. Heat must be evenly distributed and consistently hot all thel time. A wok is recommended for making fried rice but not required.

Curry

There are two main types of Thai curries: coconut-based and non-coconut based. Those which use coconut milk mostly have similar initial steps which include separating the coconut oil and mixing curry paste into coconut milk. These first 2 steps are keys to perfecting your curry dishes. For instance, if you are making green curry, red curry, matsaman, or kaeng kari, the very first step is bringing Hua Ka Ti (first pressed milk or creamy coconut milk) to a boil until the oil starts to separate. You do not want to boil too long because you will break Hua Ka Ti and it will look like little white balls. After adding curry paste into the coconut milk, stir until the green or red oil separates and floats to the top. Frequently stirring curry paste is required because you do not want to burn the paste. Curry paste may stick to a cooking spoon, so make sure to remove it from the spoon. During this process, if Hua Ka Ti is getting dry, add 3-4 tablespoons of Hua Ka Ti at a time to keep the curry paste from burning. After adding vegetables, do not overcook them.

Stir-fried

Most stir-fried dishes take a short time to cook, especially stir-fried vegetables. The main key to most stir-fired dishes is heat. Heat must be evenly distributed throughout the wok or pan. Most recipes will suggest to heat up vegetable oil. In this step, one must make sure that the oil is hot and spread all over the wok (up to the side) or pan. In some dishes, after adding meat and/or vegetables, the pan or wok starts to get drier, so one may add a little bit of water so that the food won't get burned. For vegetables, make sure they are not overcooked.

Desserts

Thai desserts are not too difficult to make. Some may be easier than others. Some require more patience and time than others. Many Thai desserts require one to use the same ingredients, and substitutes are not recommended. For instance, if Khanom Ta Go asks for mung bean flour, other flour substitutes usually won't work well. Khanom Bua Loy requires sticky rice flour, and one may not use multipurpose flour or tapioca flour or some other types of flour. In some desserts like potato in ginger syrup, one can use mixed types of potatoes. Khanom Kaeng Buat can consist of taro, potato and/or pumpkin. When making Thai desserts, read instructions carefully.

Ingredients and preparation are the keys to cooking authentic Thai food. Some of the first few dishes in particular may require patience. However, once you have gotten to know Thai ingredients more and more, you will find how easy it is to cook authentic Thai food. As for Thai desserts, some are very simple and easy to make and you can perfect them the first time you try. Some desserts may take practice and time to develop certain skills. Do not be discouraged by recipe directions or how beautiful a picture of a dish might be. When you decide to cook authentic Thai food, gather up some friends and enjoy your cooking. Have fun!

Get authentic Thai recipes at http://thaicookinghouse.com/ Article Source: http://EzineArticles.com/?expert=Napatr_Lindsley

A Guide for the Gastronomically Timid British Newbie

A surprising number of us Brits are still very wary of "foreign food". Despite claims that curry is now as much an English national dish as roast beef or fish and chips, there are still many people who are missing out on flavours they never dreamed existed. Whether we like it or not, the British palate is not renowned for its sense of adventure. Our indigenous cuisine is universally regarded as bland and, apart from the odd dash of mustard or horseradish sauce, hot and spicy are not qualities easily found in a traditional British meal.

Indian and Chinese foods have gained wide acceptance as recent generations have grown up with their presence. Other spicy foods that have long been popular in the USA, such as Mexican and Thai, have taken longer to become established in the UK. Mexican cuisine is still something of a novelty, but Thai food has enjoyed a veritable explosion of popularity in the last decade.

It is, perhaps, the universal presence of rice that misleads the uninitiated Brit into assuming that all South East Asian food is much the same. This misconception, although typical of the British indifference to, and ignorance of, exotic cultures, could not be further from the truth. The four regional styles that comprise Thai cuisine contain a range of unique and spectacular dishes. While the influence of Thailand's Asian neighbours, particularly China, is present in some recipes, the richly structured native Thai cuisine evolved from a fusion of many influences. Trade routes brought input from Europe as well as other pats of Asia.

Thai cuisine has elements in common with both Indian and Chinese food, but offers advantages over both. The aromatic flavours are more prominent and varied than in Chinese food, and the majority of dishes are lighter and less fatty than Indian foods.

Rice, vegetables, fish and fresh herbs and spices are essential elements. Some common Thai ingredients, such as turmeric, which has anti-oxidant and anti-inflammatory properties, are often included in lists of so-called "super foods". When one also considers the relatively small amount of red meat used in Thai recipes, it is not surprising that it is regarded as one of the healthiest cuisines in the world.

But, health considerations aside, the best reason for the timid British diner to try Thai food is its impressive range of flavours. To get the full benefit of the experience, it is a good idea to partake of a meal served in the traditional manner. The company of two or three people is so much nicer than dining alone, so a Thai meal should be a communal occasion. In general, the more people present, the more dishes will be ordered, and the more different things may be tried. As a rough guide, it might be expected that two people would order three dishes in addition to their rice. Three diners might order four, or maybe five, dishes.

When the food arrives, each dinner guest will receive an individual plate of rice, which forms the base upon which she may construct a meal according to taste from the dishes that have been ordered. Each will choose whatever she fancies from the shared dishes and add it to her plate of rice. While eating the meal, soup may be enjoyed as an accompaniment and does not have to be taken as a separate course. This sometimes surprises first-time diners.

Thai food is usually eaten with a fork and spoon; something which greatly reassures those who might have expected to have to master the unfamiliar technique of chopsticks. Chopsticks are actually used rarely, generally only for eating some noodle dishes. As all elements of a Thai meal are usually served in nice, bite-sized pieces, it is easy to eat one's dinner with dignity.

In some part of Thailand, as in many parts of the world, it is common to eat food directly with the right hand instead of using cutlery. Practicality, and the sometimes rather rigid British sense of propriety make this an uncommon technique to use in restaurants, and it probably goes without saying that the spoon and fork option will be seen as preferable by all present!

Amongst the fare, one might find various snacks and side dishes such as rice cakes, satay (a kebab-like meat snack, skewered with bamboo and often served with a peanut sauce) and spring rolls. General dishes might include omelettes and stir fried or sweet and sour dishes. Soups, curries and various dips are all likely to make an appearance, as is a salad. The Thai salad is, however, often a little different from its conventional British counterpart in the use of sweet, sour and salty flavours along with the spiciness of chillies.

Like many Asian cuisines, Thai restaurant cookery has made the occasional adaptation to take advantage of ingredients local to the country in which it operates. Broccoli, for example, is used in many British Thai restaurants, but it is rarely used in Thailand itself.

It is beyond the scope of this article to describe in detail the flavours of individual Thai dishes. Suffice it to say that there is something to suit every palate. Thai cuisine specialises in balancing spicy, sweet, sour, salt and bitter flavours, and as fresh herbs generally take precedence over strong spices, those flavours are perhaps less daunting than those in some of the fierce curries to be found in Indian food. That is not to say that Thai curries lack fire, but the spice-heat is perhaps more fleeting than that from Indian foods, and thus the palate is more quickly free to enjoy the flavours of other dishes. The meal is usually rounded off with a welcome sweet or fruit desert to contrast with the spices and herbs of the main meal.

A Thai meal is a visual experience as well as an olfactory one. The presentation of many dishes is colourful and rich in varied textures. The attractiveness of the food, the richness of the flavours and the emphasis in communal enjoyment of the meal make Thai dining an experience that should not be missed.

The original article can be viewed at Thai Food [http://www.thai-food-online.co.uk/thaifood.asp] online website.

Article Source: http://EzineArticles.com/?expert=Julian_Adikary

The art of Thai cooking has been developed and refined over many centuries. This art has placed emphasis on the harmonious blending of various ingredients, particularly as the individual ingredients can vary by freshness and so forth. Without harmony the taste and the dish fall short.

The art of Thai cooking not only emphasizes harmony of taste, but also places value on the use of color and texture in a dish.

Over the centuries, most Thai dishes have drawn from the realm of herbs, roots, plants, spices and seeds to perfect the flavor, texture and presentation of a dish. The five elements of taste in Thai food are: sweet, salty, sour, spicy and bitter. There are no set ground rules for characteristics of Thai food, due largely to variables such as the region, the chef, or the occasion. The brand or processing of ingredients is also sometimes a factor.

When cooking Thai dishes, one may follow a recipe, but use it as a guideline when it comes to taste. Taste varies for each individual, sometimes in response to the above variables such as ingredient quality or occasion, and thus the tastes of the recipe author may or may not reflect one's own taste.

The sweetness of a dish not only comes from the vegetable or meat, but also from the processed sugar. There are many types and brands of sugar which certainly do not provide the same sweetness. In many Thai desserts, coconut palm sugar is required. However, some recipes may suggest palm sugar as a viable substitute. Both coconut palm sugar and palm sugar come from natural sources and are interchangeable; however, they differ from each other in taste and aroma.

In Thai cooking, fish sauce is one of the most important seasoning components, and there are a wide variety of brands to choose from. One brand may be saltier than others. Adding fish sauce little by little is always a good practice. Adding lime juice to crank up the sourness is a common practice in Thai cooking. However, there are so many types of limes, such as Key Lime, Limequat, Mandarin Lime or Sweet Lime. Each lime type has some sour flavor, but some also have a flavor of sweetness in them like Limequat and Sweet Lime.

Thais love spiciness and it has even become a trademark for Thai food. There are many types of Thai chili, and in practice, use varies by dish. The two famous chili types are Prig Kee Noo (spicy) and Prig Chee Fah (not very spicy). Within the Prig Kee Noo family, there are also different types with different degrees of spiciness. In Thailand, for instance, when Thais order Som Tum (Papaya Salad), the waitress or seller will ask "how many chilies do you want?" For some, just one Prig Kee Noo can burn the mouth. Curry pastes, another example, have different degrees of spiciness with each brand.

The flavor of bitterness usually comes from vegetables, herbs, plant or spices. Bitter Melon is a well-known vegetable for its bitterness. However, it is a very common vegetable in Thailand because of its nutritious content, especially antioxidants. Proper cooking, built on adding the right amount of sauces and ingredients can definitely remove most of the bitter flavor if not all.

Also consider coconut milk, which is used widely enough that it contributes significantly to coconut being considered a kind of Thai staple food item. Canned coconut milk and fresh pressed coconut milk can make a difference in the outcome of the dish since many Thai dishes use either thick (first pressed milk) and/or thin (second or later pressed milk). Canned coconut milk is usually thicker than fresh first pressed coconut milk. Today, coconut milk powder is available in the market for making coconut milk. With coconut powder, one can make thick and thin coconut milk by simply adjusting the amount of water. Coconut milk is one other example among many of a variable ingredient which helps set the stage for harmonizing dishes.

Since herbs, roots, plants and seeds have played important roles in Thai cooking, proper cooking is critical. This is because improper cooking can destroy the nutritional value, flavor or texture of ingredients. It is also very important that dishes must be a harmony of tastes within individual dishes and the entire meal.

Following a recipe is a good idea, but when it comes to taste follow your own preference. Know your ingredients and start adding flavor items in small amounts. Most Thai dishes can be fixed to some extent. If it is too sweet, adding a little bit of fish sauce will fix the problem and vice versa. If it is too sour, add a little bit of water; sugar or fish sauce will help. The harmony of tastes is a key to Thai dishes. However, some may disagree with a philosophy of harmonious flavor because some may like to have some flavors fighting in one's mouth. It is after all very much about one's preferences and taste. While the above highlights some elements in the art of Thai cooking, there are also important contributions made to Thai cooking by a variety of creative approaches. Thai cooking is a rich and living art that can lead to many new adventures.

Napatr Lindsley

Learn Authentic Thai Cooking at http://thaicookinghouse.com/ Article Source: http://EzineArticles.com/?expert=Napatr_Lindsley

Are you having a standard American dinner tonight? Bored with chicken, potatoes, salad and pasta? Thinking of Thai food but nah it seems hard to cook? Well, Thai food should be easy and quick to prepare. In Thailand, street food or food vendors are everywhere in a city or small town. There are all kinds of street food, appetizers, noodle soup, curry, desserts, fruits, etc. I would say this is our way of life in Thailand. It is common to find a very good food vendor, even better than a restaurant. Most street vendors in Thailand did not go to a culinary school. How do they make such yummy food? Mostly it is from helping in a kitchen.

As I mentioned, Thai food is prepared easily and quickly. Thai food is all about putting the right ingredients together. In America, finding a restaurant that serves authentic Thai food can be somewhat challenge especially if you are not living in a big city. I have been to many Thai restaurants in Oregon, and most of them offer Thai food that is very Americanized. Some dishes are way too far from the original Thai food except the name of the dish.

If you have not been to a Thai restaurant or eaten much Thai food before, going to your local Thai restaurant is an option to get acquainted with Thai dishes. Go with your friends so that you can try a variety of dishes. Also, using the Internet, you can find authentic Thai recipes. You might ask what kinds of elements define an authentic Thai recipe.

Ingredients make a difference. If a recipe requires lots of standard American vegetables, it is not likely to be a real Thai recipe. If you find a recipe that has lots of unrecognized names or something that is uncommon to find in the local grocery store, that might be it. For example, in Thailand, a green curry dish has four main vegetables: Thai eggplants, pea eggplants, kaffir lime leaves and Thai basil. Americanized green curry might have green beans, carrots, eggplants, or perhaps tomatoes.

If this is your first time to make a Thai dish, plan ahead. Find the dish you like on the Internet or in a Thai cookbook. Learn about the ingredients and visit either a local or online Asian grocery store. Templeofthai.com and importfood.com are popular websites specializing in authentic Thai ingredients and products. They carry almost everything from flour, sauces, curry paste, noodles, cookware, fresh produce and vegetables.

Don't be discouraged. Really, making Thai food is not too complicated. It is easy once you have and know your ingredients.

Another component is having the right cooking equipment. Many people say having a wok is a minimum requirement, but I would say it depends. It is a nice thing to have. If you have an electric stove, using a wok is not going to do much for some dishes. But if you have a gas stove, adding a wok in your kitchen could spice up your meals because of how gas stoves distribute heat. I have a wok at home but also an electric stove. So I do not really use my wok that much at all because with the electric stove, it does not distribute heat evenly to the side of the wok. Mortar and pestle are needed if you like to make your own paste. Many people find ways to use a food processor instead. It is certainly a substitute, but in my opinion, it does not deliver the same texture of paste.

When you are ready to cook, following your recipe directions is a good start. However, when it comes to taste, follow your own preference, given that taste varies from person to person. You will need to find your own balance for seasoning your dish. If the recipe tells you to add 2 tablespoons of fish sauce, add 1 tablespoon first. Taste it and see how you like it. If you would like more, then add more. As my mom always told me, "it is easier to fix the taste if you add little at the beginning. If you add too much at first, you might not be able to fix it."

Thai cuisine is versatile and offers a range of flavors and textural variety. It is aesthetically pleasing, and there are many ways to make Thai cuisine part of an enjoyable culture experience. Cheers to Thai food!

Napatr Lindsley

Learn Authentic Thai Cooking at http://thaicookinghouse.com/ Article Source: http://EzineArticles.com/?expert=Napatr_Lindsley

Did you know that there are several Thai restaurants in Lake Mary and Seminole County Fl? Looking for something a bit out of the ordinary for that special person in your life. If you are really looking for something unique and will be guaranteed to impress then you can't go wrong with a Thai restaurant.

The foods of Thailand are a unique delicacy that should be enjoyed by anyone that tries it. Thai food can be quite spicy so it is probably a good idea to find out how your date feels about spicy foods. How badly will your date go if you find out after the fact that he or she simply cannot tolerate spicy? It can set the tone for the whole evening. If your date is not opposed to spicy foods then by all means bring them to a Thai restaurant. If your date has never had Thai food it will be interesting for you to see how this person reacts to something a bit out of the ordinary. Do you really want to continue dating someone who is not willing to try new things? Of course you don't.

A Thai restaurant is not your typical fare and you will be going a long way to impressing your date with your diverse tastes. Just as you are interested in a person who is up for new things you can show your date that you are willing to try new things as well. And isn't that the purpose of a date, to show the person what you are like and to learn what they are like.

Take your time in a Thai restaurant to enjoy each others company and have a great time trying new dishes that you have never tried before. It can be quite fun for a couple to sample each other's dishes and see what the other likes and does not like. It might be that you both don't like Thai food, or that you both do. Or maybe there is a difference of opinion on Thai food. Whatever the outcome of your experience you will be going a long way to finding out how your date reacts to different situations, how they react to a difference of opinion and overall how you both like Thai food!

Taking a date to an unusual restaurant is a risky move. You are actually learning a great deal about the person you are interested in. Use this experience to decide if you want to continue dating or not. If all goes well you will have your experience in a Thai restaurant as a fond memory that you will both look back on fondly. Hopefully, you will both enjoy the food and each other's company and come away from your date having had a wonderful experience.

In our next article we will give you our recommendations on the best Thai food and restaurants in Lake Mary and Seminole County Fl. Good luck!

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Breakfast, that's the key. I'd find myself in Thailand standing on the street in front of my hotel or guest house that first morning in a new city or town or village and realize that I was ravenous after yesterdays' travel. Once more down the list of options. Eat in a nice hotel dining room where the food tastes exactly like every other hotel dining room in the world or is priced several times beyond what I would like to pay?

Maybe take a chance on one of the "Farang" restaurants (that means foreigner.) A sign in English and photographs on the menu so ordering can be done by pointing. And yes, the credit card size piece of ham is as small and the eggs are as runny as they look in the picture. You can also bet that the toast will be as cold as my high school English teachers' heart. The "Thai" food won't much better because it's always carefully adulterated so as not to offend the taste buds of foreigners who don't like Thai food anyway.

No. Start walking in any direction you see people are going and take a chance on what you will find. You'll know it when you see it. Indoors, outdoors or even street side, people are sitting and eating. Better yet is if you see more than one operation serving food in an area and only one of them is busy with satisfied customers while the competition stands around contemplating a career change. If there are taxi or Tuk Tuk or Moto-Taxi drivers starting their day there, you know you've hit the mother-lode. The food will be good and the price right.

Walk in, sit down and look like a customer. Catch someones' eye and have a go at ordering. I might end up with jok (rice porridge,) khao thom (cooked rice stewed with some meat) or even some noodles in a broth if I have to resort to pointing to the next table and asking for the same. My first choice though is usually pad gra pow (pronouncing "pot kapow" with a smile on my face usually does the trick.)

The beauty of pad gra pow is that it's so simple that it's almost impossible to not do well and it can be done quickly and easily. A plate of cooked rice smothered in a stir-fry of meat and holy (or sacred) basil. It is obviously peasant food but it's exactly what is needed to get your day off to a good start.

To prepare at home, put about two tablespoons of oil into a hot pan, chop or mince about two tablespoons of garlic and about the same amount of chili peppers and drop into the hot oil. Stir the garlic and chilies until the garlic just starts to brown then add about a half pound of ground chicken (gai) or pork (moo.) Stir the mixture until it seems to dry a little then add a tablespoon of sugar and one or more tablespoons of Thai or Vietnamese fish sauce. Last, add from about one half to a full cup of fresh holy basil leaves. Give a quick stir to mix the basil in well and wilt the leaves, remove from the heat and serve over rice. If finding fresh holy basil is a problem go ahead and use sweet basil and the results will be close to the original.

In the authentic Thai restaurant, the condiment offered on the table will be nam pla prik (fish sauce with some chopped chilies and a squeeze of lime juice.) Just a few drops of this is sufficient to add some saltiness and a bit of after burn to make the meal satisfying.

When ordering, don't be afraid to ask for mai phet (not spicy) or phet nit noi (a little spicy.) A popular garnish is an egg (kai) fried sunny-side-up (dow.) Don't be frightened off by all those who say that Thai is a difficult language to learn. Try ordering pot kapow moo kai dow, mai phet for a very satisfying and authentic Thai breakfast.

Robert Orson edits for English Editing Express http://www.english-editing-express.com/ Article Source: http://EzineArticles.com/?expert=Robert_Orson