Thai cuisine is well known all over the world. These days, with Thai restaurants everywhere, most of us have probably tried or heard of Pad Thai and Green Thai Curry even before visiting this tasty country.
Over the years, Thai food has been influenced by neighbor countries such as India, China, Lao… And while fried rice, beef in oyster sauce… can be found in most of the menus, Thailand still preserves its own unique identity with signature dishes like Pad See Ew or Tom Yum soup.
Every town big or small has at least one fresh food market where locals do the day to day shopping. Meet, fish, vegetables, fruit, rice, noodles, tea, spices, clothes, cooking utensils, fried insects… you name it and you find it! We both love to wonder around the crowded Thai food markets, discovering new types of fruits, being amazed by the variety of rice and noodles, being surprised with new smells (not all of them pleasant I have to say!) and the best of all looking for new flavours to taste.
Fish and rice are the staple of the Thai diet. Fish sauce, oyster sauce and shrimp paste are added to the wok (almost everything is cooked in the wok!) to prepare most of the dishes (even of meat dishes). And rice, both in grain or noodle form, is part of every meal. In addition to fish and rice, fresh herbs and spices are core to the Thai flavours and aromas, galangal, kaffir lime leaves, coriander, lemongrass, ginger… are just some of them.
I’m going to let the pictures do all the talking this time!