Portal:Thai cuisine

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Introduction

Yam wun sen kung: a spicy Thai salad with glass noodles and prawns

Thai cuisine (Thai: อาหารไทย, RTGSahan thai, pronounced [ʔāː.hǎːn tʰāj]) is the national cuisine of Thailand.

Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Thai chef McDang characterises Thai food as demonstrating "intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor", as well as care being given to the food's appearance, smell and context. Australian Thai food critic and enthusiast Lawrence Emanuel observes that unlike many other cuisines, Thai cooking rejects simplicity and is about "...the juggling of disparate elements to create a harmonious finish, particularly in Som Tum Pu Pla Ra".

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