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Step 1
Start with a bowl of soup, spring rolls or fried tofu. Two of the most popular soups are tom kha gai (with coconut milk and chicken) and tom yum goong (a spicy soup with lemongrass and shrimp). Spring rolls and fried tofu are usually served with a spicy sweet and sour sauce.
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Step 2
Decide what type of entrée you want. Thai restaurant menus almost always feature noodle, stir-fry and curry dishes. Pad thai is the best known noodle dish: it’s made with rice noodles, chicken, shrimp or tofu, and topped with crushed peanuts. For stir-fry, try pad ga pow, beef or chicken cooked with lots of basil. For curry, choose by color: yellow is mild, red is medium and green is very hot.
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Step 3
Be aware of the spiciness level. Most Thai dishes have at least some spice. The amount can vary from mild to atomic, and this is usually indicated on the menu. If you are worried about the heat level, ask your server for advice. Many dishes can be made with little or no spiciness.
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Step 4
Non-noodle dishes come with rice. It is usually served in a separate bowl. Don’t saturate your rice with sauce. Put small amounts of rice on your plate as needed to moderate the spiciness.
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Step 5
Drink a sweet and creamy beverage, like Thai iced tea, along with your meal. Both sugar and milk counteract capsaicin, the heat-producing compound in chilies. Water merely spreads the heat.
