Central Region

Thailand's traditional heartland, the fertile plain along the winding Chao Phraya River, as been the setting for the evolution of many of the best-known dishes. The earliest, in the ancient capital of Sukhothai, Were comparatively simple, based on the rice that grew so abundantly all around, fresh fish and such native spices as garlic, salt, black pepper and fish sauce. Other, more complex elements were added during the four centuries that Ayutthaya ruled as the capital. The chilli pepper, now considered an essential ingredient, was introduced at this time from its South American homeland, along with such other staples as coriander, lime, and tomato.

A large cosmopolitan kingdom, Ayutthaya attracted traders not only from the region but from more distant places like the Middle East and Europe, China, India, Japan, Persia and Portugal all added to its culinary diversity, though in many cases their contributions were subtly altered and transformed to suit Thai tastes and to make use of local ingredients.

Such developments continued in Bangkok, which became the capital in 1782. Chinese- or more accurately, Sino-Thai-dishes became popular at this time, especially in the form of numerous noodle dishes. Most of these are stir-fried, though some like Phat Phak Bung Fai Daeng are quickly prepared in a flame. Fruits also played an increasingly important part in meals as Thai growers produced new, more succulent varieties of mango, durian, pomelo, and other species.