7 Thai Dishes You Don't (but Should) Know

"You can find this sort of BBQ chicken all over Thailand, most often in markets. The spice mixture [garlic, salt, black pepper, soy sauce, palm sugar] that’s rubbed onto the chicken gives this dish incredible flavor."

"I love stir-fried and deep-fried tofu. The contrast between the crispy fried skin and the softness inside is mouthwatering. This dish is best served with stir-fried bean sprouts and fresh scallions."

"This recipe comes from the Southern province of Nakhon Si Thammarat, which is located in the Gulf of Thailand. The four major flavors of Thai cuisine are highlighted here again through palm sugar (sweet), dried chilies (spicy), tamarind (bitterness), and shrimp paste (salt). As I mentioned earlier, spicy dishes like this are served with steamed or raw vegetables that downplay the heat factor."

"[This is] a typical stir-fry that highlights three very different types of vegetables: chinese broccoli, mushrooms, and baby corn. We call the noodles drunken, because they absorb all of the juices and flavors from the pork, soy sauce, and sugar. A little bit of fresh basil on top makes this dish sing."

"Steaming is a technique often used in Thailand when preparing creamy desserts. These small porcelain pots, called talal cups, are sold throughout Thailand at markets and street-side vendors."