Here's a quick overview on what you need to know about Thai food:

•  Use of fresh (rather than dried) herbs and spices as well as fish sauce.
• A Thai typically consists of either a single dish or rice khao with many complementary dishes served concurrently.
• Steamed naturally aromatic long-grained  jasmine (Thai) rice is accompanied by highly aromatic curries, stir-frys and other dishes, incorporating sometimes large quantities of chillies, lime juice and lemon grass
• Curries, stir-frys and others may be poured onto the rice creating a single dish called khao rad gang , a popular meal when time is limited.
• Sticky rice khao neow  contains an unusual balance of the starches present in all rice, causing it to cook up to a pleasing sticky texture. It’s the daily bread of Laos and substitutes ordinary rice in rural Northern and Northeastern Thai cuisine, where Lao cultural influence is strong.
• Noodles, known throughout parts of Southeast Asia by the Chinese name kwaytiow, are popular but usually come as a single dish, like the stir-fried Pad Thai or noodle soups. Many Chinese cuisine are adapted to suit Thai taste, such as khuaytiow rue, a sour and spicy rice noodle soup.
• A special Thai dish called nam prik refers to a chile sauce or paste. Each region has its own special versions. This is prepared by crushing together chillies with various ingredients such as garlic and shrimp paste using a mortar and pestle. It is then often served with vegetables such as cucumbers, cabbage and yard-long beans, either raw or blanched. The vegetables are dipped into the sauce and eaten with rice.  
• Thai food is generally eaten with a fork and a spoon. Chopsticks are used rarely, primarily for the consumption of noodle soups. The fork, held in the left hand, is used to shovel food into the spoon. It is common practice for Thais and hill tribe peoples in the North and Northeast to eat sticky rice with their right hands by making it into balls dipped into side dishes and eaten.  
• Thai food is served with a variety of spicy condiments to embolden the dish. This can range from dried chili pieces, sliced chili peppers in rice vinegar, to a spicy chili sauce such as the nam prik mentioned above.