There are several renewed efforts to make Thai food an everyday choice in the United States and elsewhere, as popular as a burger or other less healthy quick service options. One of the most interesting efforts is a new Thai food guide written by a Bangkok food blogger. He believes people only need to break out of the rut of ordering the same Thai foods to make an impact.

The guide, written by Mark Wiens, is 88 pages filled with photos and suggestions on how to order a well-rounded Thai meal. His idea is to help break travelers, and even those living in Thailand, from ordering the same Thai dishes and rotate their food choices.

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"I love the idea and Mark Wiens has put together a smart selection to help diners balance their meals with different flavors and tastes," says Alan Wong, general manager of Kung Fu Plaza in Las Vegas. "I've long maintained that Thai food is unique in that it offers enough diversity to make it an everyday choice for lunch and dinner."

At his family's restaurant in Las Vegas, almost everyone associates Thai food with pad Thai. It makes sense given that pad Thai became the national dish in Thailand and it flaunts the authenticity of Thai culinary arts with fresh ingredients and a balance between the five fundamental flavors.

"There are really thee kinds of pad Thai that we've seen develop in the last few years — classic, which is the most authentic as we serve here," Wong explains. "And then there is a new drier and lighter style that is being served by street vendors. And lastly, there are the heavy red sauce styles in America that I do not really recommend because most of them destroy the balance of flavors."

As good as pad Thai is, Wong believes that Americans would be surprised at the diversity of flavors in Thai cuisine. While most people associate it with curries and spices, there are several dishes that break away from those flavors. For example, he says papaya salad (called som tam) is one of the most popular dishes in Thailand for its balance between spicy and sour.

"Som tam means sour pounded," said Wong. "It's made from a mix of fresh vegetables and strips of fresh papaya without the skin. We also include soft-shelled crab and ground mini-shrimp, which is the way my parents were taught. It is slightly different from some variations in Thailand, which serve it with grilled chicken. What people would really love about this dish is that it heats and cools your mouth at the same time."

Another excellent dish, he says, often served as an accompaniment, is tom yum noodle soup. In Thailand, some consider these soups more gourmet oriented because of the herbs and seasons. At Kung Fu Plaza, Wong says that the chef makes the clearer soup (which is unlike the thick variation). For a more casual quick-service style food, he suggests Thai barbecued chicken.

Half A World Away, Wiens Earns Another Thai Fan.

Wong also says that while Wiens made a book for people traveling in Thailand like he is, the guide works just as well for people who want to learn more about Thai food anywhere. In addition to including some recipes that are familiar among Kung Fu Plaza regulars, there are many dishes that haven't migrated to America yet. Even better, the Eating Thai Food Guide is only $7. It is written in English and Thai.

“I just can't get over the flavorful curries and soups,” Wiens told CNN. “In the south you order something sour and it will make you squirm, or order something spicy and it will make you cry -- I like that.”

Kung Fu Plaza is the oldest and most authentic Thai restaurant in Las Vegas. It was opened in 1973, after the Wong family immigrated from Thailand. The family, like many Thai people, has both Thai and Chinese ancestors.