Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. It is known for its complex interplay of at least three and up to four or five fundamental taste senses in each dish or the overall meal: sour, sweet, salty, bitter, and spicy.Khao niao - Sticky rice is eaten as a staple food both in the northeast as in the north of Thailand. It is traditionally steamed. Lap - a traditional Lao salad containing meat, onions, chillies, roasted rice powder,
and garnished with mint. Mu ping - marinated, grilled pork on a stickBangkok Eating Experiences. Imagine a plate of freshly-steamed Jasmine rice, served with luscious spicy shrimp soup and creamy chicken green curry. You're torn between the colourful and spicy papaya salad garnished with crisp vegetables on your right and a delectable dish of 'Pad Thai' on your left.
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