The Taste of Thailand
Thai food is about balance. Sweet, sour, salty, savoury, aromatic and spicy flavours come together in different ways to create the distinctive tastes of Thailand.
Traditional Thai cooking draws on an incredible variety of ingredients—from lemongrass, galangal, tamarind and fresh herbs to chilies, coconut, rice and noodles. Recipes and flavours also vary considerably across Thailand, reflecting the traditions of different regions and generations.
At Pad Thai House, we respect those traditions while taking our own approach to the food we prepare. Our cooking is rooted in traditional Thai flavours and in the food our Chef knows from Thailand. We want our food to taste like Thai food—not simply like a Western version of it.
A Cuisine Shaped by History
Thai cuisine developed over centuries through local traditions, regional differences and Thailand’s contact with neighbouring cultures and international trade.
Rice has long been at the centre of the Thai diet. Over time, ingredients and cooking techniques from China, India, Persia and other parts of Southeast Asia became part of Thai cooking and were adapted to local ingredients and tastes.
Even the chili pepper, now closely associated with Thai cuisine, was introduced to Southeast Asia centuries ago. Thai cooks made it their own, using chilies alongside herbs, aromatics, sour ingredients, sweetness and savoury flavours rather than treating heat as the only defining feature of a dish.
The result is a cuisine with enormous variety, shaped by history while remaining distinctly Thai.
Traditional Thai, Our Way
Thai food has travelled around the world, and along the way many dishes have been adapted to suit local tastes. At Pad Thai House, we take a different approach.
We want our food to taste like Thai food.
Our recipes are rooted in traditional Thai cooking and the flavours our Chef knows from Thailand. We do not change a dish simply to make it look or taste like the Western version people may have experienced before.
Pad Thai is a good example. Some Western versions are made with bright red, heavily sweetened sauces or ketchup. That is not how we approach Pad Thai. Its distinctive flavour comes from tamarind and the careful balance of sweet, sour and savoury ingredients—not from making the noodles red.
That same philosophy carries through our cooking. We use Thai herbs, aromatics, seasonings and cooking methods to preserve the character of the dishes we prepare.
We do make some deliberate choices of our own. We do not use fish sauce, and the majority of our dishes can be prepared gluten-free. When we make those choices, our goal is still to preserve the balance and character of the dish.
Thai Food Doesn’t Have to Be Spicy
One of the biggest misconceptions about Thai food is that everything has to be hot.
Chilies are an important part of Thai cuisine, but Thai cooking is not simply about heat. Some dishes are naturally spicy. Others are mild, sweet, sour, savoury, rich or aromatic. What matters is the balance between the flavours.
At Pad Thai House, we want you to taste the dish, not just the chili. Many of our dishes can be enjoyed mild while still having plenty of flavour. And for those who enjoy the heat, we can certainly bring the chili.
You don’t have to love spicy food to love Thai food.
The Four Regions of Thai Cuisine
There is no single style of Thai food. Thailand’s regions have their own ingredients, traditions and signature dishes.
Northern Thailand. Known for a cuisine shaped by the mountainous north and neighbouring cultures. Sticky rice is common, along with dishes such as khao soi.
Northeastern Thailand (Isan). Known for bold, fresh flavours, sticky rice, grilled meats, som tam and larb.
Central Thailand. Home to a wide variety of curries, stir-fries, soups and noodle dishes. Jasmine rice is central to many meals.
Southern Thailand. Known for seafood, coconut, turmeric and particularly intense flavours. Some southern dishes can also be quite spicy.
Thai Food for Different Tastes
Thai cuisine naturally makes extensive use of rice, rice noodles, fresh vegetables, herbs and coconut. This means many Thai dishes can lend themselves well to gluten-free preparation.
At Pad Thai House, the majority of our dishes can be prepared gluten-free. If you have a dietary requirement or food allergy, please let us know when ordering so we can help you choose the right dishes.
We also prepare our food without fish sauce. We build flavour using other ingredients, herbs and seasonings while keeping the sweet, sour, savoury and aromatic balance that makes Thai cooking so distinctive.
More Than Pad Thai
Pad Thai may be one of Thailand’s best-known dishes outside the country, but it represents only a small part of Thai cuisine.
At Pad Thai House, we want to share more than a familiar name. We want people to experience the ingredients, flavours and traditions that make Thai food special.
Whether you prefer something mild and aromatic, sweet and savoury, tangy and fresh, or with plenty of chili, there is much more to discover.
Our Approach at Pad Thai House
For us, traditional Thai cooking is not about making every dish spicy or changing a recipe to match what people expect Thai food to look like. It is about understanding the ingredients, the balance of flavours and the character of the dish.
Our Chef brings that approach to the food we prepare at Pad Thai House. We stay close to traditional Thai flavours while making a few thoughtful choices of our own, including preparing our food without fish sauce and offering many dishes that can be prepared gluten-free.
Traditional flavours. Thoughtfully prepared. Thai food the way we know it.