Beside the rice and main dishes, absolutely essential to any Thai meal are the sauces to give additional spice and seasoning. For the novice there can be a bewildering number of these, but the most common are "Nam Pla", a liquid fish sauce which is extremely salty, and "Nam Prik", also a liquid but with pieces of chilies, garlic, shrimp curd, sugar and lime.
Although Thais generally prefer hot, spicy food, it is a misconception that all Thai dishes are equally fiery. There are grades of hotness, and hence the array of sauces to adjust seasoning according to preference. However, much of the appeal of Thai cuisine is derived from its seasoning which is very much a part of the culinary art. Red and green chilies of a dozen kinds are but one of many different ingredients that are combined to give a unique blend of flavors. Lemon grass, garlic, ginger, nutmeg, cloves coriander, turmeric and other herbs and spices all have a role to play in producing the rich and varied flavors so typical of the Thai culinary art.

And so to the individual types of dishes. Thailand's great contribution to the culinary arts is "Tom Yam". This is a sour soup which can be made with various kinds of meat or fish but its most famous version is with prawns.

Other common methods of Thai food preparation include curries, usually hot and spicy, and the stir-fried dishes which are cooked in wok with oil, pepper and plenty of garlic. Then there is a wide choice of salad preparations made with just vegetables or with different kinds of meat or fish mixed with distinctive flavoring such like, plus lime juice to give a characteristic sourness.

For dessert there are many sorts of local sweets often of a coconut flavor, and a vast choice of tropical fruits, a minor gourmet discovery in themselves.