Thai Corner & Thai Food

Thai cuisine (Thai: อาหารไทย, RTGS: ahan 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. Australian chef David Thompson, an expert on Thai food, observes that unlike many other cuisines,[1] Thai cooking is "about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all."

Traditional Thai cuisine loosely falls into four categories: tom (boiled dishes), yam (spicy salads), tam (pounded foods), and kaeng (curries). Deep-frying, stir-frying and steaming are methods introduced from Chinese cuisine.

In 2017, seven Thai dishes appeared on a list of the "World's 50 Best Foods", an online poll of 35,000 people worldwide by CNN Travel. Thailand had more dishes on the list than any other country: tom yam kung (4th), pad thai (5th), som tam (6th), massaman curry (10th), green curry (19th), Thai fried rice (24th) and nam tok mu (36th).

泰国菜（泰语：อาหารไทย，RTGS：ahan thai，发音[ʔāː.hǎːn tʰāj]）是泰国的国家菜肴。

泰国烹饪强调使用带有浓郁芳香成分和辛辣口感的轻盐制菜。澳大利亚厨师David Thompson，一位泰国美食专家，观察到，与许多其他菜系不同，泰国烹饪是“关于调和不同元素以创造和谐的成品。就像复杂的音乐和弦一样，它必须有一个光滑的表面，但不管下面发生了什么都没关系。这里并不追求简单。”
传统泰国菜大致可分为四类：tom（煮菜），yam（辛辣沙拉），tam（捣碎的食物）和kaeng（咖喱）。炸、炒和蒸是从中国菜引入的烹饪方法。

2017年，《世界50佳美食》（CNN Travel的全球在线调查，涵盖了全球35,000人）上有七道泰国菜。泰国上榜的美食数量比其他任何国家都多：冬阴功汤（第4位）、泰式炒面（第5位）、青木瓜沙拉（第6位）、马萨曼咖喱（第10位）、青咖喱（第19位）、泰式炒饭（第24位）和纳姆托克猪肉沙拉（第36位）。