lon. The other elements would include a clear soup (perhaps a spicy tom yam or a mellow tom chuet), a curry or stew (essentially any dish identified with the kaeng prefix), a deep-fried dish, and a stir-fried dish of meat, fish, seafood, or vegetables. In most Thai restaurants, diners will have access to a selection of Thai sauces (nam chim) and condiments, either brought to the table by wait staff or present at the table in small containers. These may include phrik nam pla/nam pla phrik (fish sauce, lime juice, chopped chilies and garlic), dried chili flakes, sweet chili sauce, sliced chili peppers in rice vinegar, Sriracha sauce, and even sugar. With certain dishes, such as khao kha mu (pork trotter stewed in soy sauce and served with rice), whole Thai peppers and raw garlic are served in addition to the sour chili sauce. Cucumber is sometimes eaten to cool the mouth with particularly spicy dishes. They often feature as a garnish, especially with one-dish meals. The plain rice, sticky rice or the khanom chin (Thai rice noodles) served alongside a spicy Thai curry or stir-fry, tends to counteract the spiciness. When time is limited or when eating alone, single dishes, such as fried rice or noodle soups, are quick and filling. An alternative is to have one or more smaller helpings of curry, stir fries and other dishes served together on one plate with a portion of rice. This style of serving food is called khao rat kaeng (lit., "rice covered with curry"), or for short khao kaeng (lit., "rice curry"). Eateries and shops that specialize in pre-made food are the usual place to go to for having a meal this way. These venues have a large display showing the different dishes one can choose. When placing an order at these places, Thais will state if they want the food served as separate dishes or together on one plate with rice (rat khao). Very often, regular restaurants will also feature a selection of freshly made "rice curry" dishes on their menu for single customers. Ingredients Thai cuisine, as a whole, features many different ingredients (suan phasom; ), and ways of preparing food. Thai chef McDang characterises Thai food as having "intricacy, attention to detail, texture, color, and taste. Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices. Common flavors in Thai food