Local Thai Food Differences In A Vast Region

Tootoomoo Pad Thai with Chicken, Thailand’s favourite noodle.

If one is to go the route of stereotypes, we might be tempted to think that Thai food is all about green curry and pad thai noodles.  After all, most local Thai food menus tend to hinge on these classic dishes, but a real foodie with an eye for detail will prove otherwise. A more researched finding tells us that, when it comes to Thailand, this extremely vast region has local Thai food differences that are worth noticing. 

Food in northern part of Thailand is less dependent on typical coconut curry dishes and is generally less spicy southern Thai food. One cannot rule out the influence of Thailand’s neighbour, Burma, from the food that emanates from this region.

And the hot south, with its Muslim Malay influences, means spicy seafood, curries and cooking with fruit. In the south, the influence of culture and religion is quite evident in the food, some of which has a notable Middle Eastern and Indian bent; khao mok kei  for example uses marinated chicken and saffron rice, and kuai tiao khaek combines Thai noodles with Indian spices.

The northerners are known to favour sticky rice as a preferred choice, rather than the jasmine rice of the south. Differences can also be highlighted when it comes to how the food is being consumed. In the north, meals are taken at a low, round table while sitting on the floor such is the attention to detail when it comes to food consumption in Thailand.