10 Fun Facts About Thai Food—Why You Should Try It

Freshness is a cornerstone of Thai cooking. Ingredients like lemongrass, kaffir lime leaves, galangal, and Thai basil are used straight from the garden or market. This emphasis on freshness ensures that every dish bursts with authentic flavour and aroma, making Thai food a sensory delight at every restaurant in Phuket and all over Thailand.

Thai food is all about balance. Traditional Thai dishes are meticulously crafted to achieve harmony between the five main flavours: sweet, sour, salty, spicy, and bitter, even at high-end fusion restaurants like Age Restaurant Phuket. This philosophy of balance is deeply rooted in Thai culture, where food isn’t just about nourishment but also about creating a sense of well-being and joy.

Pad Thai, one of the world’s most famous Thai dishes, has its origins in the 1930s. It was introduced during a time of economic reform as part of a national campaign to reduce rice consumption and promote Thai nationalism. The dish became an instant hit and remains a global favourite.

Despite their prominence in Thai cuisine, chilli peppers were not originally native to Thailand. They were brought to Asia from the Americas by Portuguese traders in the 16th century. Since then, chillies have become an integral part of Thai dishes, especially in curries and salads.

In Thai culture, food is meant to be shared. A typical Thai meal includes a variety of dishes placed in the centre of the table, allowing everyone to sample a bit of everything. This communal style of dining reflects the Thai value of togetherness and hospitality.

Sticky rice, or khao niao, is a staple in northern and northeastern Thai cuisine. Beyond being a delicious accompaniment to savoury dishes, sticky rice also shines in desserts like mango sticky rice (khao niao mamuang) and coconut milk-infused treats.

Fish sauce, or nam pla, is a fundamental seasoning in Thai cooking. Made from fermented fish and salt, it adds a savoury umami kick to everything from stir-fries to salads. It’s so essential that it’s often referred to as the soul of Thai cuisine.

Thai curries are as colourful as they are flavourful, with the main types being red, green, and yellow. The difference lies in the ingredients of the curry paste, which are carefully ground using a mortar and pestle to release their vibrant flavours.

Thailand’s vibrant street food culture is legendary. From sizzling skewers of satay to bowls of steaming noodle soup, the streets of Thailand are a gastronomic paradise. Street vendors often specialise in a single dish, perfecting their craft over generations.

Thai desserts are a celebration of simple yet rich flavours, often starring coconut milk, rice, and tropical fruits. Desserts like luk chup (fruit-shaped mung bean treats) and khanom bueang (crispy pancakes) showcase the creativity and artistry of Thai sweets.