The Chinese also introduced the use of a wok for cooking, the technique of deep-frying and stir-frying dishes, several types of noodles, taochiao (fermented bean paste), soy sauces, and tofu. The cuisines of India and Persia, brought first by traders, and later settlers from these regions, with their use of dried spices, gave rise to Thai adaptations and dishes such as kaeng kari (yellow curry) and kaeng matsaman (massaman curry). Noodles are usually made from either rice flour, wheat flour or mung bean flour. Today, however, most Thais eat with a fork and spoon. Balance, detail and variety are of paramount significance to Thai chefs. One type, which is indigenous to Thailand, is the highly prized, sweet-smelling jasmine rice (khao hom mali).
A Thai family meal would normally consist of rice with several dishes which should form a harmonious contrast of flavors and textures as well as preparation methods. "rice covered with curry"), or for short khao kaeng (lit. Stir fried noodle dishes such as pad Thai, and curry-noodle dishes such as khanom chin nam ngiao, are also eaten with a fork and spoon in the Thai fashion.
When placing their order at these places, Thais will state if they want their food served as separate dishes, or together on one plate with rice (rat khao). This made Thai as the cooking tradition with most dish that successfully made it to the list. With certain dishes, such as khao kha mu (pork trotter stewed in soy sauce and served with rice), whole Thai peppers and raw garlic are served in addition to the sour chili sauce. Khanom chin is fresh rice vermicelli made from fermented rice, and eaten with spicy curries such as green chicken curry (khanom chin kaeng khiao wan kai) or with salads such as som tam. Traditionally, a meal would have at least five elements: a dip or relish for raw or cooked vegetables (khrueang chim) is the most crucial component of any Thai meal. Khrueang chim, considered a building block of Thai food by Chef McDang, may come in the form of a spicy chili sauce or relish called nam phrik (made of raw or cooked chilies and other ingredients, which are then mashed together), or a type of dip enriched with coconut milk called lon. "beautiful rice"). Only the husks of the red rice grains are removed which allows it to retain all its nutrients and vitamins, but unlike brown rice, its red color comes from antioxidants in the bran. When time is limited or when eating alone, single dishes, such as fried rice or noodle soups, are quick and filling. Black sticky rice is a type of sticky rice with a deep purple-red color that may appear black.