Thai Cuisine : Much of what is known about Thai cuisine evolved in the Central region. Rice, fish, and vegetables, flavoured with garlic, black pepper, and nam pla (fish sauce), along with an abundance of fresh fruit, comprised the basic diet of Sukhothai. With the rise of Ayutthaya, other elements were added. That now essential ingredient the fiery chilli pepper - was introduced at this time, along with the equally popular coriander, lime and tomato. These may have been brought from their native South America by the Portuguese, who also left a lasting imprint in the form of popular Thai sweets based on egg yolk and sugar. Other influences came from India, Japan, Persia, and especially China.Thai food differs from region to region. Unlike the North and Northeast, where glutinous rice is popular, Central Thais like the fragrant plain variety, most commonly steamed. In addition to fresh-water fish, there is seafood from the Gulf of Thailand, as well as a wide range of fresh vegetables. Chinese-Thai food is popular in cities like Bangkok, particularly in the form of numerous noodle dishes.
The food of the North is a distinctive as its culture. Steamed glutinous rice is preferred, traditionally kneaded into small balls with the fingers. Northern curries are generally milder than those of central and northeastern Thailand. The influence of neighbouring Burma is evident is such popular dishes as Kaeng Hang Le, a pork curry that relies on ginger, tamarind, and turmeric for its flavour, and Khao Soy, a curry broth with egg noodles and meat, topped with spring onions, pickled cabbage, and slices of lime.A favourite regional speciality is a spicy pork sausage called naem.
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The traditional form of meal is called a Kantoke dinner during which diners sit around a small low table. Nightly gala performances of a royal version of the Kantoke banquet can be enjoyed at reconstructed wooden palaces. These performances include troupes of local dancers, resplendent in traditional costume and can be pre-booked at this
Northeastern food reflects the influences of neighbouring Laos in a number of dishes. Glutinous rice is the staple, and the food is highly seasoned, like larb, made with spicy minced meat or chicken,. som tam (green papaya salad), and kai yang (barbecued chicken). Meat was once scarce in villages, and freshwater fish and shrimp are the principle source of protein, sometimes fermented.
Internationals
The Top ten Thai foods
1. Hot and sour soup with shrimp
2. Green curry with chicken
3. Fried Noodles with shimps
6. Coconut soup with chicken
7. Thai style salad with beef
8. Satay pork 
9. Fried chicken with cashew
10.Panang curry
In Thai
1. ต้มยำกุ้ง (tom yum goong)
2. แกงเขียวหวาน (gaeng kiaw waen gai)
3. ผัดไทย (pad tai)
4. ผัดกระเพรา (pat ga-prao)
5. แกงเผ็ดเป็ดย่าง (gaeng pet bet yaang)
6. ต้มข่าไก่ (tom kaa gai)
7. ยำเนื้อย่าง (yam neua yaang)
8. สะเต๊ะหมู (moo sa-teh)
9. ไก่ผัดเม็ดมะม่วงหิมพานต์ (gai pat met ma-muang him-ma-paan)
10.พะแนง (pa-naeng)
Thai fods The best deal in the country has to be the daily buffet lunches held at the major hotels. For as little as $2.50 diners can experience local and international delicacies until their hearts content or belly full.
Chiang Mai has an annual food festival in November where the city's best chef's compete in friendly rivalry at presenting the best cuisine both Thai and international.
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