Rice underpins Thai food, with dishes built around combinations of herbs, spices, and proteins that shift by region. Central Thailand leans into balanced flavors with dishes like pad thai and green curry, while the north features milder, herb-driven plates like khao soi. In the northeast (Isan), grilled meats and papaya salad dominate, bringing sharper, more acidic profiles. Southern Thailand introduces heavier spice and coconut-based curries. Across regions, meals revolve around shared plates, with variation driven by heat level, herbs, and local ingredients.
