"Don't get us wrong, dishes like pad Thai and pad see ew are both delicious. But, sticking to familiar noodle dishes and stir-fry is a surefire way to box yourself in - or worse, as BKK New York head chef, Ann Thanthicha Piwatsuwan, put it, miss out on "the full spectrum of Thai flavor - not just what became popular abroad.""
"According to Piwatsuwan, a "misconception is that Thai food is only noodles or stir-fries. In reality, it spans fresh herb salads, fermented dishes, slow-simmered curries, and grilled favorites." Thai cuisine is all about vibrant flavors blended harmoniously. This fusion happens via staple ingredients such as curry paste, bird's eye chilies - but another misconception that Piwatsuwan pointed out is that Thai cuisine is not just about extreme heat."
Many diners stick to familiar Thai dishes like pad Thai and pad see ew, which limits exposure to the cuisine's broader range. Thai food spans fresh herb salads, fermented dishes, slow-simmered curries, and grilled specialties that rely on harmony among spicy, sour, salty, and sweet elements. Staple components include curry paste, bird's eye chilies, lemongrass, turmeric, kaffir lime leaves, galangal, shrimp and fish paste, oyster sauce, coconut, cardamom, Thai basil, and tamarind. True Thai flavor emphasizes balance rather than sheer heat. Tasting unfamiliar ingredients and branching out beyond noodles and stir-fries reveals more authentic and varied Thai flavors.
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