The traditional ingredients of Thai food have changed little up to present day, consisting largely of seafood, and locally grown vegetables and fruits, a diet common to most of the country.

What gives the distinctive Thai flavour, and the differing taste from region to region, are the carefully blended sauces and chillies. These go into dishes ranging from salty and bland soups to the spiciest salads and sweetest desserts, often all present within a single meal.