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Whenever a Thai recipe calls for toasted rice powder, even just a smidgen of it, don’t be tempted to leave it out. Don’t get me wrong; I am all about shortcuts and convenience as long as the quality is not severely compromised. But when it comes to toasted (sometimes called ‘roasted’) rice powder, in my opinion, it is never optional. This insignificant-looking khao khua is what differentiates a vaguely Thai-inspired dish from what a Thai mother serves her family somewhere in Thailand as we speak -  Leela Punyaratabandhu, Author

Thai Golden Cups (Kra-Thong-Thong) is one of the easiest appetizers I have made and very popular not only back in Thailand but popular as an entrée with Thai restaurants throughout the world - Warattaya Smith of @loveslittlekitchen

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In Bangkok, if you go to a Thai restaurant, there are no chopsticks - Bangkok-born chef Ian Chalermkittichai

This soup is perfect served on its own, with steamed rice or by adding the noodles. The dish takes time to make so it is often considered a weekend cooking dish. In Thailand we traditionally cook it in a big pot, which ensures a few days of feasting for a family - Charinya Ruecha of @charinyas_kitchen

https://mgronline.com/travel/detail/9580000040193

Let’s imagine how the Thai people coped with the heat before ice had been introduced. Instead of having steamed rice, a common Thai dish, Thais came up with a dish called Kao Chae. Kao Chae is cooked rice which is then soaked in cold water and served with various side dishes - Parita Nobthai of @thecrafthumpy