Thai cuisine is characterized by balance and strong flavours, especially lime juice, lemon grass and fresh coriander, the combination of which gives Thai food its distinctive taste. In addition, Thai food has a deserved reputation for being spicy, with hot little torpedo-shaped chillies called phrik khii nuu (พริกขี้หนู, lit. "mouse shit chillies") making their way into many a dish. Thais are well aware that these can be more than Westerners can handle and will often ask if you like it hot (เผ็ด phet). Answer "yes" at your own risk! Another condiment that features prominently in Thai cuisine is fish sauce (น้ำปลา naam plaa), a pungent and very salty sauce that is used to flavour a wide variety of dishes.
Thai cuisine can be divided into at least four distinct regional styles: Southern Thai cuisine, Central Thai cuisine, Northern Thai cuisine and Isaan cuisine from the northeast of Thailand. Chinese influences also pervade much of Thai cuisine, with many of the most famous street food stalls in Bangkok and other cities throughout the country being owned and run by ethnic Chinese.