Normally, Thai meals come either in a single dish or in a form of family meal consisting of complementary dishes served with rice to share with all. Shared meals are usually served a variety of food more than the number of guests at a dining table. For example, two diners will order three dishes in addition to their own plate of steamed rice, three diners four dishes, and so on. The greater the number of diners, the more dishes ordered. Diners choose whatever they favor from shared dishes and add it to their own rice.
Thai food was traditionally eaten with right hand, but fork and spoon are now used generally. However, people in north and northeast Thailand usually have meals with sticky rice which allow them to frequently eat with their hand. Knife and chopsticks can be found on the table and are normally used for eating steak or noodle soups.
A variety of sauces and seasonings is commonly found on Thai dining table. These may include Nam Pla (fish sauce), Nam Pla Phrik (fish sauce with lime juice, chopped chili, and garlic), cayenne, sweet chili sauce, pepper, spicy chili sauce, ketchup, slice chili peppers in vinegar, sugar, or sometime even MSG.
There are also certain type of sauces for certain dishes like Khao Kha Mu, Mu Sa Tae, Khao Mu Daeng, and Khao Mu Krob. Fresh vegetable such as cucumbers, tomatoes, string beans, green peppers, eggplants, and raw garlic, feature as a garnish and are served on the side of Thai food especially for Nam Phrik, spicy curry, and spicy salad.
The meals are usually followed by sweet desserts and/or fresh fruits such as mangoes, durian, jackfruit, papaya, grapes or melon depending on season.