Page "Thai cuisine" Paragraph 14

Thai food is often served with a variety of sauces ( nam chim ) and condiments.

These may include phrik nam pla / nam pla phrik ( consisting of fish sauce, lime juice, chopped chilies and garlic ), dried chili flakes, sweet chili sauce, sliced chili peppers in rice vinegar, sriracha sauce, or a spicy chili sauce or paste called nam phrik.

In most Thai restaurants, diners can find a selection of Thai condiments, often including sugar or MSG, available on the dining table in small containers with tiny spoons.

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.

Cucumber is sometimes eaten to cool the mouth after particularly spicy dishes.

They often also feature as a garnish, especially with one-dish meals.

The plain rice, sticky rice or the khanom chin ( Thai rice noodles ) served alongside a spicy Thai curry or stir-fry, tends to counteract the spiciness.