Thai cuisine uses soy sauce alongside fish sauce to create the balanced sweet, salty, sour, and spicy flavors for which it is known. Light soy sauce is especially popular for stir-fries, noodle dishes, fried rice, and marinades, while dark soy sauce adds color and mild sweetness. Chinese culinary influence has helped shape Thailand’s use of soy sauce over many centuries. Today, it remains a key seasoning in both street food and home cooking.
