A cuisine of a country reveals a lot about the culture, agriculture, food habits and prosperity of the nation. Thai Cuisine has crossed all the cultural boundaries and has become popular outside Thailand as well. Thai food is not served in courses but is eaten with fork, knife and spoon instead of chopsticks. Thai Cuisine revolves around rice, which comprises the main meal eaten with curries and sauces. The people of southern Thailand prefer long grain rice while the people of northern Thailand prefer short-grain or sticky rice. Noodles have also become an integral part of Thai Cuisine. Most probably influenced by Chinese cuisine, noodles in Thai cuisine are made of rice rather than of flour.

Although, Thai people are essentially non-vegetarian, the quantity of meat in their food is not as high is found in other cuisines. The meat is prepared with lots of vegetables because it is expensive. Because of a long coastline and several rivers and canals within the country, seafood especially fish is the basis of Thai Cuisine. Seafood is comparatively cheaper than other non-vegetarian products. Fish sauce or Nam Pla and Shrimp Paste or Kapee is used in almost every Thai recipe. The seafood comprises of fish, shrimps, prawns, squids, lobsters and crabs.

Thai Cuisine is given color, flavor and aroma with the help of home-grown spices and seasonings like basil, black pepper, chili, cilantro, coconut milk, cumin, garlic, galangal, ginger, green onion, lemon grass, palm sugar, shallot, tamarind, and turmeric. Thai food is prepared by stir-frying, steaming and grilling.

Thai Cuisine has enriched itself a lot from the cuisines of the neighboring countries as well foreign influence. The influence of Chinese, Indian, Portuguese, French and British cuisines is very clearly evident in Thai Cuisine.

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