this explains the use of rice as a regular staple in the thai diet, as well as the heavy use of spices, two strong influences from the yunan province of china - many other typical ingredients in thai cooking have their origins in chinese cooking, including noodles, soy sauce, dumplings, and various other products made from soy.

and also similarly to the cooking from china, thais use the simple base flavors of salty, sweet, sour, bitter, and hot, and then blend them in different combinations in their cooking.  

the other southeast asian country of india provided the spices that are now used regularly in thai cooking, including cardamom, curry, coriander, and cumin, among others - the malaysian southern neighbors contributed more spices, as well as coconuts and the satay dish.

beyond the other countries and cultures that influenced the cuisine, the religion and lifestyle of the people also affected the food that was eaten and its preparation.