Thai cuisine is well known for its spiciness, with Som Tam (a spicy papaya salad) being a famous example. In fact, however, the secret to Thai food is a balance of five flavors: sour, sweet, salty, bitter, and spicy. Some Thai dishes have a careful blend of all these tantalizing tastes. Others are served with something to help deal with the overpowering spiciness. For example, Tom Yum Goong, which is sour and spicy, is often paired with an omelet or rice. This could be the reason rice is always part of a Thai meal.
As well as many herbs and spices used in Thai food, fish sauce is often used in a similar way salt is, as it mellows the taste. This means vegetarians will have to take this into account and be more careful when choosing food in Thailand.
There is a great variety of Thai food for you to try, both main dishes and desserts. You can also try local foods, which are different in each part of the country. Northern Thai meals usually feature sticky rice, Nam Prik (spicy chili paste), fresh vegetable, and soup, northeastern Thai meals are famous for their spicy and sour dishes and an essential condiment Pla Ra (fermented fish sauce), while traditional southern foods are well-known for their herbs and spices.
There is also a lot of Chinese influence. Many Chinese restaurants and fusion foods exist in Thailand side by side with the authentic Thai cuisine restaurants.