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Loy Krathong is held on the full moon of the 12th month in the traditional Thai lunar calendar. In the western calendar this usually falls in November.

"Loi" means "to float". "Krathong" is a raft about a handspan in diameter traditionally made from a section of banana tree trunk (although modern-day versions use specially made bread 'flowers' and may use styrofoam), decorated with elaborately-folded banana leaves, flowers, candles, incense sticks etc. During the night of the full moon, many people will release a small raft like this on a river. Governmental offices, corporations and other organizations also build much bigger and more elaborate rafts, and these are often judged in contests. In addition, fireworks and beauty contests take place during the festival.

The festival probably originated in India as a Hindu festival similar to Deepavali as thanksgiving to the deity of the Ganges with floating lanterns for giving life throughout the year. According to the writings of H.M. King Rama IV in 1863, the originally Brahmanical festival was adapted by Buddhists in Thailand as a ceremony to honour the original Buddha, Siddhartha Guatama. Apart from venerating the Buddha with light (the candle on the raft), the act of floating away the candle raft is symbolic of letting go of all one's grudges, anger and defilements, so that one can start life afresh on a better foot. People will also cut their fingernails and hair and add them to the raft as a symbol of letting go of the bad parts of oneself. Many Thai believe that floating a krathong will create good luck, and they do it to honor and thank the Goddess of Water, Phra Mae Khongkha.

The beauty contests that accompany the festival are known as "Noppamas Queen Contests". According to legend, Noppamas was a consort of the Sukothai king Loethai (14th century) and she was the first to float decorated krathongs. The Loi Krathong festival is also associated with the start of vegetable carving.

The Thai tradition of Loy Kratong started off in Sukhothai, but is now celebrated throughout Thailand, with the festivities in Chiang Mai and Ayutthaya being particularly well known.

In Chiang Mai Loi Kratong is also known as "Yi Peng". Every year thousands of people assemble to float the banana-leaf krathong onto the waterways of the city, honouring the Goddess of Water. A multitude of Lanna-style sky lanterns (khom fai) are also launched into the air where they resemble large flocks of giant fluorescent jellyfish gracefully floating by through the skies. These are believed to help rid the locals of troubles and are also taken to decorate houses and streets.

Kelantan also has the same celebration, especially in the Tumpat area. The ministry in charge of tourism in Malaysia recognises it as an attraction for tourist. Many people visit the celebration each year.

Thai food is popular in many Western countries especially in Australia, New Zealand, some countries in Europe such as the United Kingdom, as well as the United States, and Canada.

Instead of a single main course with side dishes found in Western cuisine, a Thai full meal typically consists of either a single dish or rice khao with many complementary dishes served concurrently.

Rice is a staple component of Thai cuisine, as it is of most Asian cuisines. The highly prized, sweet-smelling jasmine rice is indigenous to Thailand. This naturally aromatic long-grained rice grows in abundance in the verdant patchwork of paddy fields that blanket Thailand's central plains. Its aroma bears no resemblance to the sweet smell of jasmine blossoms, but like jasmine flowers, this rice is precious and fragrant, a small everyday delight. Steamed 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 is a unique variety of rice that contains an unusual balance of the starches present in all rice, causing it to cook up to a pleasing sticky texture. It is 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 as well 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.

There is uniquely Thai dish called nam prik which refers to a chile sauce or paste. Each region has its own special versions. It 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. Nam prik may also be simply eaten alone with rice or, in a bit of Thai and Western fusion, spread on toast.

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. However, 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 that are dipped into side dishes and eaten. Thai-Muslims also frequently eat meals with only their right hands.

Often 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.

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