Food & drink of Thailand · The Larder Journal

Every dish balances sweet, sour, salty and spicy. Isan in the northeast loves sticky rice and grilled meats; the south uses turmeric and coconut.

Stir-fried noodles promoted in the 1930s–40s as a national dish.

Hot and sour soup; tom yum kung uses prawns.

Thailand's hottest curry, sweetened with coconut.

Pounded green papaya salad: sour, salty, sweet, spicy.

Sweet coconut sticky rice with ripe mango.

The citrusy backbone of Thai and Southeast Asian cooking.

Bright orange, sweet, creamy iced tea.