Thai Food Glossary

© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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When Thai words are represented as English equivalents (romanized), words are often spelled differently depending on the translator. A g may be written as a k, a t as a d, a k as a kh, an oo as a u, a bp (yes, that's a Thai consonant) as a b, etc. I have used the Royal Thai General System of Transcription to spell the words. I have attempted to provide alternative spellings of the words I've seen in recipes. But, as my Thai language teacher says, you need to be flexible.

Click on picture to enlarge

English Representation	Thai Word or Phrase	Meaning
aeppen	แอปเปิ้ล	Apple Literally, "apple" from the English word.	Click on picture for larger image
ahan	อาหาร	Food
ahan thale (a haan ta lee, ahan taley, ahan thelah)	อาหารทะเล	Seafood Pronounced "ah-haan tah-lay".
apchoei (awp-cheeuy, ohp-cheeuy)	อบเชย	Cinnamon
arigano	ออรีกาโน	Oregano Origanum vulgare, spelled phonetically from the English word.
aroi	อร่อย	Delicious
aroi mak	อร่อยมาก	Very delicious!
aroi mak mak	อร่อยมากๆ	Very, very delicious!
ba mi (ba me)	บะหมี่	Egg Noodle Similar to spaghetti noodles (pronounced "bum-mee")
bai	ใบ	Leaf, Leaves
bai chi (bai chee)	ใบชี	Cilantro Leaves
bai horapa	ใบโหระพา	Sweet Thai Basil Tastes rather like anise, looks like European sweet basil. It is often eaten raw, served on a plated of herbs to accompany a meal. They are served with lab or used in spring roll wraps. They are also used in stir-fried chicken or beef and in red and green curries.
bai kaprao (bai graprow, bai ka phrao)	ใบกะเพรา	Thai Holy Basil Leaf Ocimum Sanctum. Green with purple reddish tinged leaves, holy basil has a clove-like taste.
bai kluai (bai gluay)	ใบกล้วย	Banana Leaves
bai krawan (bai grawan)	ใบกระวาน	Bay Leaf
bai maeng lak	ใบแมงลัก	Lemon Basil or Hairy Basil Leaf Lemon basil leaves have a sweet fragrance, and they are used for adding a fragrance to foods including Gaeng Liang, แกงเลียง, and kanom chin (curried Chinese noodles). The seeds are eaten as a sweet with syrup and crushed ice.
bai makrut (bai magroot)	ใบมะกรูด	Kaffir Lime Leaf See pew magroot
bai toei (bai toey)	ใบเดย	Pandanus Leaf Essence Pandanus leaf essence, also called "toei hom", "bay toei" or screwpine leaf flavoring, is Thailand's equivalent to vanilla flavoring. It has an earthy fragrance and taste and is usually added to coconut milk based sweets. A common dish is Kai Ho Bai Toei (Chicken wrapped in Pandanus Leaf) ไก่ห่อใบเดย
bai tong	ใบตอง	Banana leaf wrappers
bekon saenwit	เบค่อนแซนวิช	Bacon Sandwich
bia	เบียร์	Beer
bia chang	เบียร์ช้าง	Chang Beer Chang beer is a 6.4% ABV pale lager created in 1994 in a joint-venture with Carlsberg beer. It is now owned by ThaiBev, and has managed to win a considerable size of the market.
bia leo	เบียร์ลีโอ	Leo Beer A 6% ABV lager brewed by Boon Rawd Brewery.
bia sing	เบียร์สิงห์	Singha Beer Singha is 6% ABV pale lager brewed by Boon Rawd Brewery.
brung	ปรุง	To season, mix, prepare, or cook
brung ahan	ปรุงอาหาร	To prepare food To cook food.
brung rot	ปรุงรส	To season, flavor
buai (bouy)	บ๊วย	Salted Plums These dried shriveled plums are about the same size as olives. They are grayish brown and covered in a fine layer of salt. They are sold in decorative clear plastic containers or wrapped in cellophane. Salted plums are used to flavor steamed fish or other Thai dishes. The plums and juice are used to make a sweet and sour dipping sauce.
buai leng	ปวยเล้ง	Spinach Spinacia oleracea, also called ผักปวยเล้ง, phak buai leng.	Click on picture for larger image
buap liam	บวบเหลี่ยม	Sponge gourd, angle gourd, angled luffa Also known as angle gourd, angled luffa, or Chinese okra. Fruits have raised ridges running from end to end, resembling okra. The ridged fruit is 1-2 ft. long and 2 inches across and is lighter than the Smooth Skin Luffa. This variety is very popular for cooking use in China and Vietnam. Flesh is very tender and delicious.
bup (boop)	บุบ	To grind, pound lightly In Thailand, this task is efficiently accomplished with a motar and pestle.
cha (jay)	เจ	Vegetarian
chaom	ชะอม	Acacia Leaf Acacia pennata. The feathery shoots are used in soups, curries, omlettes, and stir fries.
chae	แช่	Soak, steep, immerse As in "chae nam" แช่น้ำ - to "soak in water", or kung chae nam pla - shrimp "soaked in nam pla".
chai	ไชฟ์	Chive Allium schoenoprasum, spelled phonetically like the English word, but the final "v" sound is not pronounced.
cham	ชาม	Bowl, dish A more formal word, bi noht baat บิณฑบาตร, specifically means a "food bowl" or "alms dish". The act of putting food into a monk's bowl is called sai baat, ใส่บาตร.
chan	จาน	Plate
chap chai	จับฉ่าย	Hotchpot, medley, mélange, as in Tom Chap Chai (Vegetable Stew) ต้มจับฉ่าย.
chaplu (chaploo, shaploo)	ชะพลู	Wild Pepper, Cha-Plu Piper sarmentosum. Sometimes wrongly identified as Piper betle, which doesn't have glossy and tender leaves. The leaves are heart-shaped, light green when young and shiny dark green when mature. The upper side of the leaf is smooth while the underside is somewhat rough. The leaf has a pleasant fragrance and a refreshing taste. I once had it served with laab muu as a wrapper for the minced pork.
cha	ฉ่า	Sizzle A sizzling sound as in pla duk phat cha ปลาดุกผัดฉ่า.
chiao (jiao, jiaw, jeow)	เจียว	Crisp fry, to fry in oil
chim	จิ้ม	Dip in, to try, to have a taste Dip food into sauce, as in the many nam chim น้ำจิ้น recipes.
chin	ชิ้น	Piece of food Also a numeric classifier for food.
chin nuea gae	ชิ้นเนื้อหแกะ	Lamb chops
chin nuea mu	ชิ้นเนื้อหมู	Pork chops
chit saenwit	ชีสแซนวิช	Cheese Sandwich
chok	โจ๊ก	Congee A Chinese rice porridge, like Hong Kong Congee, chok hong kong, โจ๊กฮ่องกง. Congee may be served plain, or with additions including chicken, pork, "pork liver innards", shrimp, fish, and with salted or fresh egg.
chom pu	ชมพู่	Rose Apple Euginia jambos, also known as Pink Rose Apple or Malay Apple.	Click on picture for larger image
chon (chawn, chorn)	ช้อน	Spoon Pronounced "chawn".
chon cha	ช้อนชา	Teaspoon
chon glang	ช้อนกลาง	Serving Spoon
chon som	ช้อนส้อม	Cutlery, silverware Literally a spoon and a fork.
chon to	ช้อนโต๊ะ	Tablespoon
chu chi	ฉูฉี่	A Thai Curry
churot	ฉูรส	Flavoring, seasoning, spice
chueam	เชื่อม	To boil in syrup Boiling in syrup like the dessert dish กล้วยเชื่อม (Bananas boiled in syrup).
chuean	เฉื้อน	To slice To slice, carve or cut
chuet (juet, jued)	จืด	Bland, tasteless. In Thailand, Chinese-style soups are called "bland" soups, like kaeng chuet wunsen (noodle soup) แกงจืดวุ้นเส้น or nam kaeng chuet (beef stock) น้ำแกงจืด.
chup	ชุบ	To coat (with) As in the dish gan chiang pu chup paeng thot, กรรเชียงปูชุบแป้งทอด, which is crab legs (skulls) coated with flour and deep fried.
dawk chan (dok jan)		Mace
dipli	ดีปลี	Long Pepper Piper longum, sometimes called Javanese, Indian or Indonesian long pepper, is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. Long pepper has a similar, but hotter, taste to its close relative Piper nigrum - from which black, green and white pepper are obtained. The word pepper itself is derived from the Sanskrit word for long pepper, pippali.
dip	ดิบ	Raw, unripe, green, undercooked when refering to meat, rare, uncooked
dong	ดอง	Pickle, pickled, fermented
dueat	เดือด	To boil, froth, foam.
duem	ดื่ม	Drink
fak thong (pak thong, fuck thong)	ผักทอง	Pumpkin Cucurbita moschata, also known as Cushaw, Butternut Squash, or Winter Squash.	Click on picture for larger image
fu	ฟู	To rise, to be fluffy Like dough rising — I've also seen a dish called pla dook foo ปลาดุกฟู which was described as a Deep fried catfish sour-hot salad or Yum pla dook foo ยำปลาดุกฟู which was described as a Crispy catfish green mango salad. Shredding the catfish then frying it makes it fluffy and crispy.
kuichai	กุยช้าย	Chinese Chive Allium tuberosum, also known as garlic chives, the flavor is more like garlic than chives, though much milder. Both leaves and the stalks of the flowers are used as a flavoring similarly to chives, green onions or garlic and are used as a stir fry ingredient. In China, they are often used to make dumplings with a combination of egg, shrimp and pork. The flowers may also be used as a spice.
haem saenwit	แฮมแซนวิช	Ham Sandwich
haeng	แห้ง	Dry, Dried Pronounced "haang" with a very long "a".
haeo (haew)	แห้ว	Water Chestnut
han	หั่น	To slice, cut into pieces
het	เห็ด	Mushroom Pronounced "head" in a low tone, barely pronouncing the "d".
het fang	เห็ดฟาง	Straw Mushroom Volvariella volvacea
het hom (hed horm, hed hom)	เห็ดหอม	Shiitake Mushroom Lentinus edodes, also known as Chinese Mushrooms or Japanese Black Mushrooms. Shiitake mushrooms have a pale brown to dark reddish brown cap that is generally two to four inches wide. The young mushrooms have an edge rolled inward, which nearly flattens out with age. The stems are tough and fibrous and are generally detached and discarded. The cap has creamy white gills on its underside and its flesh is firm and white. The mushroom grows in clusters on hardwood, such as oak, chestnut and beech. The flesh is meaty textured with a rich, smoky flavor and goes well with all foods. These mushrooms are supposed to be good for baby's cartilage.	Click on picture for larger image
het hu nu khao	เห็ดหูหนูขาว	White Jelly Fungus Tremella fusiformis. A white jelly fungus, also called Pen Tsao or Silver Ear. These mushrooms are supposed to be good for sperm, semen, and kidney.
het hu nu si nam tam	เห็ดหูหนูสีนำ้ตาล	Jew's Ear Mushroom Auricularia auricula. They are usually purchased in dry form and a reconstituted with water prior to use. They swell to triple the dried size and have a cartilage-like texture. These mushrooms are supposed to be good for clean lungs.
het hu nu	เห็ดหูหนู	Cloud Ear Mushroom Auricularia sp. Also known as wood ear or tree ear, these mushrooms are commonly used in Chinese cuisine.
het kon	เห็ดโคน	Termite mushrooms Termitomyces albiceps and Termitomyces fuliginosus (also called เห็ดขาไก่, hed kha kai). Hed kon is a popular edible mushroom in Thailand. Hed kon is supposed to be good for the brain and memory. These mushrooms are a symbiotic fungi. They can only exist with the help of termites. In this photograph from Thailand, the sign indicates เห็ดโคนญี่ปุ่น, "hed kon yee-bpoon", or Japanese mushrooms.
het lom	เห็ดลม	Het Lom Het Lom is one of the most widely cultivated edible mushrooms in northern and northeast of Thailand.
het mun	เห็ดมูล	Hed Mun Termitomyces sp., a variety of edible mushrooms.
het nang rom (het nang lom)	เห็ดนางรม	Oyster Mushroom A fan-shaped mushroom that is white, light gray, light gray with a bluish tinge, pale yellow or pinkish in color. It has a slight odor similar to anise or licorice and a tender texture with a mild oyster-like flavor.
hio nam (hiu nam)	หิวน้ำ	Thirsty
hio	หิว	Hungry
hoi (hawy)	หอย	Shellfish, clam, oyster, snail, shell Pronounced with a rising tone.
hoi chen	หอยเชลล์	Scallop Amusium pleuronectes
hoi kap	หอยกาบ	Clam, Cockle
hoi kraeng	หอยแครง	Cockle Anadara granosa and Anadara nodifera. Also known as arc shell and blood cockle.	Click on picture for larger image
hoi lai	หอยลาย	Clam Paphia undulata, Undulated Surf Clam.	Click on picture for larger image
hoi maelang phu	หอยแมลงภู่	Mussel Perna viridis, green mussel, also called hoi maeng phu หอยแมงภู่, in Thai.	Click on picture for larger image
hoi nang rom	หอยนางรม	Pacific Oyster	Click on picture for larger image
hom	หอม	Shallot Green or Spring onions are "ton hom", ต้นหอห, literally "onion plant".
hom daeng chiao, hawm daeng jeow, hom daeng jiaw	หอมแดงเจียว	Fried Red Shallot A delicious topper for rice and noodles and other Thai dishes.
hom daeng	หอมแดง	Red Shallots	Click on picture for larger image
hom yai	หอมใหญ่	Onion Literally "big" shallot or onion.
hot dok	ฮอทดอก	Hot Dog Spelled phonetically like the English words
ho	ห่อ	To wrap To wrap, as in kai ho bai toei (Chicken wrapped in Pandanus Leaf) ไก่ห่อใบเดย
hua	หัว	Bulb, tuber, rhizome or rootstock
hua chai po	หัวไช้โป	Pickled Radish Made from salted and pickled daikon-like turnips. It is both salty and sweet and makes a nice contrast fried with rice noodles. Rinse well before adding to Pad Thai.
hua hom	หัวหอม	Onion
hua hom yai	หัวหอมใหญ	White onion
hua phak kat	หัวผักกาด	Radish Raphanus sativus, also rae-dit แรดิช.
hua phak kat daeng	หัวผักกาดแดง	Carrot Also, kee rot แครอท	Click on picture for larger image
hua phak kat khao	หัวผักกาดขาว	Daikon Raphanus sativus, Chinese radish, white radish or oriental radish.
hua wasabi	หัววาซาบิ	Wasabi
hung (hoong)	หุง	Slow blanch, to boil or cook
im	อิ่ม	Full (of food), had enough to eat
kae rot	แครอท	Carrot	Click on picture for larger image
kaeng (gaeng)	แกง	Typical Thai dish, half-way between a soup and a stew. It may be clear and thin or spicy and thicken with coconut cream.
kaeng chuet (kaeng juet)	แกงจืด	Bland Soup, usually Chinese-style
kaeng khiao wan (gaeng kiew wahn)	แกงเขียวหวาน	Green Curry Paste
kaeng lueang (gaeng lueang)	แกงเหลือง	Yellow Curry Paste
kaeng masaman (gaeng masamun)	แกงมัสมั่น	Masamun Curry Paste
kaeng pa (gaeng pah)	แกงป่า	Jungle Curry
kaeng panaeng (gaeng panaeng)	แกงแพนง, แกงพะแนง	Panang Curry Paste
kaeng phet (gaeng ped)	แกงเผ๊ด	Red Curry Paste A thick spicy curry
kaeng som	แกงส้ม	Popular fish soup in Thailand, like Gaeng Som Pla (Sour Soup) แกงส้มปลา.
kaeo mang kan thai nuea khao	แก้วมังกรไทยเนื้อขาว	White Dragon Fruit Dragon Fruit is also known as pitaya, huŏ lóng guŏ, strawberry pear, nanettikafruit or thanh long. Its flesh is eaten raw and is mildly sweet, sometimes likened to that of the kiwi fruit due to a prevalence of sesame-sized, black crunchy seeds.
kaeo	แก้ว	A Glass
kaep mu	แคบหมู	Fried pork skin, pork cracklings
kafae	กาแฟ	Coffee Spelled phonetically from the French word, café. Printed on the coffee creamer package in the picture, it is spelled phonetically like the English word, กอฟฟี่ (khawf-fee).
kai (gai)	ไก่	Chicken
kai thot (gai tawd, gai tot)	ไก่ทอด	Fried chicken
kai yang	ไก่ย่าง	Grilled Chicken
kalam dok	กะหล่ำดอก	Cauliflower	Click on picture for larger image
kalam pli	กะหลำ่ปลี	Cabbage Cabbage is commonly eaten with laab, som tum, and yam, or used in salads or clear soups. For Chinese Cabbage, see phak kat chin, ผักกาดจีน.
kan chiang pu	กรรเชียงปู	Crab Sculls The hind-most pair of legs on a crab. They are flattened blades with which the crabs row through the water.
kan kae salak polamai	การแกะสลักผลไม้	Fruit carving
kan phlu	กานพลู	Cloves The very fragrant flower buds of the tree Caryophyllus aromaticus, thought to be native to insular Southeast Asia.
kan plu (kan plou)	กานพลู	Cloves Engenia caryophyllata Cloves are the dried flower buds of a member of the myrtle family and can be used whole or in powder form. In Thai cuisine. They are added to curries but they also mix well with tomatoes and salty vegetables.
kang	กั้ง	Rock Lobster A mantis shrimp of the genus Squilla, also called kung hin, กุ้งหิน
kaolao	เกาเหลา	A Chinese-style clear soup that has no noodles In Thai "noodle" is sen, เส้น, so ordering kaolao means not eating sen. In Thai slang mai gin sen, ไม่กินเส้น, means "do not like or love each other", so kaolao could mean the same. In fact, there is a cartoon series in the Thai newspaper, Matichon, มติชน, called kaolao ruam mit, เกาเหลารวมมิตร, or "gathering of people who don't like each other".
kapi (gabi, gapee, gabpi, gkapki, ka-peei)	กะปิ	Shrimp paste Made from ground shrimp and rice. Kasma Loha-unchit has a very good article about kapi.
kaprao (gapraw)	กะเพรา	Stir-fried dish with holy basil (bai grapaw) and chile (prik kee noo)
kare (garee, karee)	กะหรี่	Curry From the English word "curry". Used only when refering to Indian curry.
kati (gati, gkati)	กะทิ	Coconut Milk/Cream
kha	ข่า	Galangal Alphinia galangal, is a larger and lighter-colored relative of ginger and has its own distinctive taste.	Click on picture for larger image
kha min	ขมิ้น	Tumeric Curcuma longa, is a small ginger with brown rhizones. Inside the flesh is bright orange.
kha mu	ขาหมู	Pork Hock Literally means "pig leg".
khai	ไข่	Egg
khai	ไข	Animal Fat or Lard
khai chiao (kai jeow, kai jee-o)	ไข่เจียว	Omelette
khai khao	ไข่คาว	Fried eggs
kham	คำ	A mouthful or bite, morsel
khana	คะน้า	See phak khana
khanom	ขนม	Candy, sweets, cake Pronounced "ka-nome", it is a generic term for sweet dainties, candied foods, puddings, and pastries.
khanom chin	ขนมจีน	Thai Spaghetti Noodles Literally "Chinese pastry", kanom jeen is Thai vermicelli made from rice flour.
khanom pang	ขนมปัง	Bread Literally means "expensive cake".
khanom pang ping	ขนมปังปิ้ง	Toast
khanun (kha nuu)	ขนุน	Jack Fruit The jackfruit is the shape of a large melon. The fruit has a green-greyish skin, and contains a great number of pips or kernels which are about the size of a pigeon's egg. These, when roasted, taste like chestnuts. The fruit is yellow and succulent, of a sweet taste and powerful smell. Thais eat the yellow flesh alone, with ice cream or mixed with other fruits and coconut milk in a compote. The cooked seeds find their way into many dishes.
khan	คั้น	Squeeze, squash, crush nam som khan, น้ำสัมคั้น, is fresh-squeezed orange juice.
khao	ขาว	Savory Pungently flavorful without sweetness.
khao (kao)	ข้าว	Rice
khao chao (kao chao)	ข้าวเช้า	Breakfast Literally, "morning rice". A more formal way of refering to breakfast is "a-han kao chao", อาหารข้าวเช้า, which just means "food morning rice".
khao hom mali (kao hom mali)	ข้าวหอมมะลิ	Jasmine Rice Pronounced "cow homme-mah-lee".
khao kua (kao koor)	ข้าวคั่ว	Powdered Fried Rice
khao niao (kao niow)	ข้าวเหนียว	Sticky Rice pronounced "cow-knee-owh".
khao niao dam (kao niow dom)	ข้าวเหนียวดำ	Black Sticy Rice Pronounced "cow-knee-owh dumb". Black sticky rice is nutty and flavorful like wild rice. Soak and steam or boil to cook. Serve savory, combined with cooked white sticky rice, for a nutitious rice dish. Or sweeten with palm sugar and serve with coconut milk for a delicious Thai dessert (kanom).
khao phat (kao pad)	ข้าวผัด	Fried Rice
khao plao (kao plao)	ข้าวเปล่า	Steamed Rice, Plain Rice
khao pod	ข้าวโพด	Corn Usually baby corn (ข้าวโพดอ่อน, literally young corn) is used in Thai cuisine
khao pon (kao pon, khua pon)	ข้าวป่น	Roasted Rice
khao soi kai	ข้าวซอยไก่	Chicken with Noodles in Curry Soup
khao soi nuea	ข้าวซอยเนื้อ	Beef with Noodles in Curry Soup
khao soi	ข้าวซอย	Rice noodles in soup, but today egg noodles are mainly used.
khao thiang	ข้าวเที่ยง	Lunch Literally, "noon rice"
khao tom	ข้าวต้ม	Rice soup, rice gruel, congee, rice porridge
khao yen	ข้าวเย็น	Dinner, supper Literally, "evening rice". "yen" is the early evening hours between 4:00pm and 6:00pm.
khem	เค็ม	Salty taste
khetchap	เคทชัพ	Ketchup
khi mao	ขี้เมา	Habitually drunk, a drunkard, very drunk.
khiao (keow, khiew, kiao, kiew)	เขียว	Green As in kai Phat Khiao Wan (Chicken Stir-Fried with Green Curry Paste) ไก่ผัดเขียวหวาน or Nam Phrik Kaeng Khiao Wan (Green Curry Paste) น้ำพริกแกงเขียวหวาน.
khiao	เคี่ยว	To boil down
khing dong	ขิงดอง	Pickled Ginger
khing	ขิง	Ginger Zingiber officinale, grows from underground stems, or rhisome. Mature ginger stems are buff-colored; young or fresh ginger, king awn ขิงอ่อน, is white and is eaten fresh and pickled, as well as cooked.	Click on picture for larger image
khlao	เคลา	To mix together, roll, knead
khlok	โขลก	Pound, Pulverize To crush or pulverize by using great force, as one would do with a motar and pestle. For example, rak phak chi khlok, รากผักชีโขลก, (cilantro root pounded with motar and pestle)
khom	ขม	Bitter taste
khot klet pla	ขอดเก็ลดปลา	Scale fish To remove the scales from the fish.
khrim	ครีม	Cream
khrok	ครก	Mortar
khrueang	เครื่อง	Ingredients, food, ware, utensil
khrueang brung	เครื่องปรุง	Condiments
khrueang chu rot	เครื่องฉูรส	Spice
khrueang krapong	เครื่องกระป๋อง	Canned Food
khrueang nai	เครื่องใน	Guts Literally "stuff inside" meaning innards, giblets, guts, internal organs, or offal
khrueang puang	เครื่องพวง	Ring of Spices Usually served with noodles, the spices are dried chile powder (Prik Pom), vinegar with chile slices (Prik Dong), fish sauce (Nam Pla), sugar. View Additional Information.
khrueang thad	เครื่องเทศ	Spices
khua (khuaa, krua)	คั่ว	To roast, to pop (corn)
khuen chai	ขึ้นฉ่าย	Chinese celery Apium graveolens, Chinese celery has thin, hollow stalks and a much stronger flavor than common celery found in Western markets. It is commonly used in salads and stir-fry.
khuen chia	ขึ้นฉ่าย	Celery Also spelled phonetically like the english word, เซเลอรี, sa-lo-re.
khwak	ควัก	Scoop out to pick out; to scoop out; to gouge; to dig out; to take out; to spoon out. A usage of the word is khwak sai, ควักไส้ (scoop out intestines or guts — when you clean a fish)
kiao (geow, kiow)	เกี๊ยว	Wonton Square sheets of wheat dough enclosing pork, boiled in soup stock.
kin (gin)	กิน	To eat or drink
kin khao (gin khao)	กินข้าว	To eat food, literally, "eat rice"
klet	เกล็ด	Scales A usage of the word would be khot klet pla, ขอดเกล็ดปลา (remove fish scales, or scale the fish).
kluai (gluay, kluay)	กล้วย	Banana
kluea (gluea)	เกลือ	Salt Pronounced "glue-uh".
kluea samut	เกลือสมุทร	Sea Salt
kluea thale (gluea talay)	เกลือทะเล	Sea Salt
kra chiap keow	กระเจี๊ยบเขียว	Okra Abelmoschus esculentus, also known as Lady's Fingers, gombo, gumbo, quingombo, okro, ochro, bamia, bamie, quiabo. In Spanish okra is quibombo; the French word is gombo, bamia or bamya, in India it is bhindi, and in the eastern Mediterranean and Arab countries bamies.
krachai (grachai)	กระชาย	Krachai Boesenbergia pandurata, sometimes classified as Kaempferia pandurata or Kaempferia panduratum, Fingerroot or Chinese Keys is a rhizome that grows bunches of slender and short yellow-brown tuberous roots and is used in fish dishes. Sometimes mistakenly called "lesser galangal". In Thai cuisine, it is eaten raw in salads, added to mixed vegetable soups and curries, especially those made of fish. It is also pickled.
krachet	กระเฉด	Water Mimosa Neptunia oleracea. Water Mimosa is a popular Thai vegetable that is most often cooked in spicy salads or fried with meats. It is particularly delicious in Gaeng Som soup.
krachon	กระชอน	Strainer, sieve
kraduk	กระดูก	Bone As in, gradook moo กระดูกหมู, which is "pork bone" or spareribs.
krapao pla	กระเพาะปลา	Fish Maw Krapao pla is the air bladder of a fish. It is fried to preserve it, and it is soaked in water to reconstitute it.
krapong	กระป๋อง	Can Tin can.
kratha	กระทะ	Frying pan A Thai frying pan is made of cast iron and has a round bottom.
krathin	กระถิน	Lead Tree Leucaena leucocephala, also known as Horse Tamarind, Jumbie Bean, Leucaena, Wild Mimosa, Wild Tamarind, and White Popinac. Lead Tree is a type of mimosa tree. In Thailand, the young shoots found on the top of the tree are eaten. Young pods are also cooked and eaten as vegetables. Seeds can be used as a substitute for coffee, and when cooked can be eaten like popcorn.
krathiam	กระเทียม	Garlic Allium sativum, sometimes pronounced "grow-tee".
krathiam chiao (gratium jiaw)	กระเทียมเจียว	Fried Garlic A convenient delicious topping for noodles and rice dishes.
krathiam dong	กระเทียมดอง	Pickled Garlic
krawan	กระวาน	Cardamon Amomum xanthoides Grown in South Eastern Thailand,Cardamon has been used since ancient times. These aromatic pods can be either green, white or black, and are used in a variety of sweet and savoury Thai dishes, especially in curries.
krin chit saenwit	กริลชีสแซนวิช	Grilled Cheese Sandwich
krong	กรอง	To strain, filter, sift.
krop	กรอบ	Crispy
kuaitiao (guay dtiow)	ก๋วยเตี๋ยว	Rice Noodles, Rice Stick Noodles Kuaitiao, from a Chinese word, are opaque ribbon-like rice noodles. They are called "gway tee-ow" in Thai, "chow fun" in Chinese, or "ban pho" in Vietnamese. Pre-soak in warm water to soften, before frying or adding to soups. These noodles are used to make Pad Thai
kuaitiao sen lek	ก๋วยเตี๋ยวเส้นเล็ก	Thin Rice Noodles Resembling spaghetti, these noodles are sold both fresh and dried. The city of Chanthaburi is famous for dried sen lek noodles, which are sometimes called Jantoboon noodles after the nickname for the town.
kuaitiao sen yai	ก๋วยเตี๋ยวเส้นใหญ	Wide Lane Noodles, Rice River Noodles Sold both dried and fresh, although the latter form is more popular. When fresh they tend to be rather sticky and need to be separated before cooking.
kung (goong, gung)	กุ้ง	Generic term for shrimp or prawn In the USA, people commonly call large shrimp "prawns", but that's not correct because some prawns can be smaller than shrimp. Some people think shrimp are saltwater and prawns are freshwater. That's not correct either. This is the difference: The structure of the gills is different between shrimp and prawns. If you turn a shrimp over and look at its "belly", the side plate of the second segment of the abdomen overlaps the segments in the front and behind. If you do the same to a prawn, all of the abdominal side plates overlap like tiles from the front. Shrimp "brood" their eggs like a chicken (the eggs are held in their swimming legs — See http://en.wikipedia.org/wiki/Pleopod). Prawns don't brood — They just shed their eggs into the current. In Thailand, there are mainly three types of prawns served in restaurants: White Prawns, Tiger Prawns, and Spiny Clawied Prawns.
kung chae buai	กุ้งแชบ๊วย	White Prawn Penaeus merguiensis. Also known as Banana Prawn, it has a white body with small rust-colored dots. Fully grown, they obtain a length of 20 cm (8 inches) or more, but they are harvested before they reach half that size. The small ones are sorted and sold as กุ้งชีแฮ้. This is the prawn that is found in recipes that just indicate "prawns".
kung foi (goong fawy)	กุ้งฝอย	Small Prawn Macrobrachium lampropus. Small prawns grown in still, fresh water.
kung haeng (goong haeng, gung haeng)	กุ้งแห้ง	Dried Shrimp Shelled, salted, and sundried shrimps. Add to Pad Thai noodles for an authentic Thai taste. Mildly salty, with a fragrant aroma, pre-soak in warm water before adding to salads or grind or chop and add to chile pastes, soups, stir fries, sauces, or as a topping.
kung hin	กุ้งหิน	Rock Lobster hin หิน, means "rock" in Thai. Also called gang, กั้ง.
kung kam kram	กุ้งก้ามกราม	River Prawns, Spiny-Clawed Prawn, Giant Freshwater Prawn, Freshwater Lobster Macrobrachium rosenbergii. I've also seen them called goong maae nam, กุ้งแม่น้ำ, literally "river prawns". These are the prawns with the long second walking leg and a large spiny pincher. Spiny-clawed prawns with blue bodies are more tender when broiled or baked than those with grey-green bodies. Smaller spiny-clawed prawns are called goong naang กุ้งนาง.	Click on picture for larger image
kung kuladam	กุ้งกุลาดำ	Tiger Prawn Penaeus monodon. It has black and white stripes — I've seen tiger prawns called goong laay, กุ้งลาย, striped prawns. These are giant among Asia prawns. The females grow to over 30 cm (1 foot) long.
kung mang kan	กุ้งมังกร	Lobster
kung nae nam	กุ้งแน่น้ำ	River Prawns (see goong gaam graam กุ้งก้ามกราม).
la iat	ละเอียด	Fine, powdered A usage of the word is sap la iat, สับละเอียด (finely chopped).
lae	แล่	To slice To slice, to cut, to carve
laek	แหลก	Crushed [is] crushed, [is] broken into pieces.
lalai	ละลาย	To dissolve or melt.
lam yai	ลำไย	Longan Euphoria longana is a small, round, undistinguished-looking fruit. The brittle light brown skin encloses delicious translucent, juicy soft flesh around a single large, black inedible pit. The Chinese name for this fruit is long yan rou, which literally means "dragon eye flesh". In the grocery markets, Euphoria fruits are simply known as longans.
lang	ล้าง	Clean Clean, wash or rinse, as in ล้างไก่ (clean chicken).
lao alakun	เหลาองุ่น	Wine Also spelled phonetically like the English word, lao wai, เหลาไวน์. Red wine is lao wai daeng เหลาไวน์แดง, or simply wai daeng, ไวน์แดง. White wine is lao wai khaao, เหลาไวน์ขาว, or simply, wai khao, ไวน์ขาว.
lao	เหลา	Alcohol, liquor
lap	ลาบ	Minced meat salad, ground meat, chopped meat, minced meat
lok	ลอก	To peel a fruit or vegetable
lon (lohn)	หลน	Stew or simmer Stew or simmer, as in Pu Lon (Crab Dip) ปูหลน.
luak	ลวก	Blanch (vegetables), soft-boil (an egg)
lueat	เลือด	Blood Don't you wonder why blood appears in a food glossary? I once had lap pat (ground duck salad) with the fresh duck blood poured over it.
luk (look)	หิน	A small ball or a fruit
luk chan (look jan)	ลูกจัน	Nutmeg
luk chin (look chin)	ลูกชิ้น	Meatballs
luk krawan	ลูกกระวาน	Cardamoms Amomum krevanh, appear like minature unhusked coconuts. The off-white bulb-shaped capsules reach about 1 cm in length and slightly more than this in diameter. Inside is a densely-packed cluster of angular, dark brown seeds, which are aromatic and have a slightly hot taste.
luk phak chi	ลูกผักชี	Whole Thai Coriander Seeds
luk sali	หินสาลี่	Pear Chinese Pear	Click on picture for larger image
ma fueang	มะเฟีอง	Carambola Fruit
ma khaen	มะแข่วน	มะแข่น in Lao, Zanthozylum limonella Alston — An acrid pungent spice from Northern Thailand used in making Lap.
ma kham piak	มะขามเปียก	Tamarind Paste Literally, wet/moist tamarind
ma kham	มะขาม	Tamarind Tamarind is a large evergreen tree that grows in the tropics. It is native to Asian and, probably, to Africa. The tree may grow 75 feet(23 meters) tall. It ha leaves that consist of 10-18 pairs of leaflets and small, pale yellow flowers. The tamarind tree produces brown pods that are 2 to 6 inches(5 to 16 centimeters) long. The pods contain an acidic pulp that may be eaten fresh or used to make jams, sauces, syrups, and drinks. The seeds of the tamarind may be roasted and eaten. The tamarind grown as a shade tree in southern Florida, U.S.A
ma khuea	มะเขือ	Eggplant Solanum spp., are eaten with nam prik.
ma khuea fuang	มะเขือพวง	Pea Eggplant Solanum torvum, small pea-sized green eggplants with smooth skin. The young fruit is eaten as a fresh vegetable, put in nam prik, or used in curry, green curry, and kaeng kai.
ma khuea muang	มะเขือม่วง	Purple Eggplant Solanum melongena
ma khuea pro (makhuea poh)	มะเขือเปราะ	Thai Eggplant Solanum melongena, also known as Brinjal, Thai eggplants are small and round and a a creamy white color with green stripes. They are eaten as a fresh vegetable with nam prik, or used in curry and in Gaeng Paa (Jungle Curry) แกงป่า
ma khuea sida	มะเขือสีดา	Cherry tomato
ma khuea thet	มะเขือเทศ	Tomato
ma khuea yao	มะเขือยาว	Eggplant A long, thin, green eggplant.
ma kok	มะกอก	Hog Plum Spondias pinnata, also known as Thai olives, ambra in Laos, and buah amara in Malaya. Thai olives are similar in size and shape to the green olives most people know. The astringent and tart tropical green olive is most frequently pickled, to be nibbled on any time of day dipped in or sprinkled with a mixture of crushed chiles, salt and sugar. It is also frequently sliced up and pounded into a spicy green papaya salad.
ma krut	มะกรูด	Kaffir Lime Citrus hystrix.
ma muang	มะม่วง	Mango Pronounced "ma-moo-ung". There are several varieties of mango in Thailand including Kiao Sawoei, Nam Dorkmai, Choke-Anan, Ok-Rong, and Apple Mango. The mango in the picture to the right appear to be Nam Dorkmai mangos. The ripe fruit is often eaten with sticky rice.	Click on picture for larger image
ma muang dong	มะม่วงดอง	Pickled Mango
ma muang himaphan	มะม่วงหิมพานต์	Cashew Nut mamuang means "mango", but in the full formal Thai language mamuang himaphan is a cashew nut; the logic is as follows: himaphan refers to the Brahministic equivalent of the Garden of Eden, and the bean in which the cashew nut grows is similar to a small mango, hence the cashew is the "mango of paradise".
ma nao	มะนาว	Lime Also used for lemon which is not commonly available in Thailand.
ma prang	มะปราง	Marian Plums Bouea burmanica, Bouea macrophylla. Small tree with edible orange fruit that looks like a small mango or apricot. Also called ma yong, มะยง. Maprang fruits, especially the sweet varieties, are consumed fresh or eaten cooked in syrup. Entire immature fruits are chopped and used as an ingredient in the spicy condiment sambal, and are pickled to prepare asinan. Young leaves are also consumed in salads and eaten with sambal.
ma prao	มะพร้าว	Coconut
maeng kaphrun (maeng gaproon)	แมงกะพรุน	Jellyfish Dried jellyfish has little taste but is valued for its crunchy texture. It is the salted and sundried skin of the mantle of the jellyfish
mai sai sai	ไม่ไส่ไส้	Without intestines :)
malako (malakaw)	มะละกอ	Papaya Originally a native of Mexico, the papaya has been grown in Southeast Asia since the 16th century and the long yellow or orange fruit, rich in Vitamins A and C, is a well-established component of Thai cuisine. In perhaps its most popular use, green papayas are sliced into thin strips and ground together with dried shrimp, garlic, and hot chilies to produce a fiery salad called som tam.	Click on picture for larger image
mali	มะลิ	Jasmine
man	มัน	Yam, potato Also means oil, fat or grease
man farang	มันฝรั่ง	Potato, an Irish potato
man farang ob	มันฝรั่งอบ	Baked potato
mangkhut	มังคุด	Mangosteen Southern Thailand is the home of the mangosteen, which appears on markets in May and continues through most of the rainy season. This delicious fruit has a thick, dark-red skin, inside which are creamy white segments with a sweet, slightly tart flavor; as a general rule, the more segments a mangosteen has, the fewer seeds one will find. A knife is used to slit the skin around the middle, after which it opens easily and the flesh can be eaten with a fork as a memorable after-meal treat.	Click on picture for larger image
masaman	มัสมั่น	"Musselman" or Islamic origin As in Gaeng Massaman Kaa (Curry Paste) แกงมัสมั่นข่า
mat tad	มัสตาร์ด	Mustard Spelled phonetically like the English word. Also spelled, มัสตาด.
met	เม็ด	Seed, kernel
mi lueang	หมี่เหลือง	Yellow noodles
miang	เมึ่ยง	A savory A savory wrapped in leaves, like hors d'oeuvre.
min	มิ้นท์	Mint
mo	หม้อ	Cooking pot An earthen pot or kettle.
mo fai	หม้อไฟ	Fire pot A hot pot, usually has a fire beneath to serve steamed fish and squid dishes with lime.
mo kaeng	หม้อแกง	Soup pot
mo khao	หม้อข้าว	Pot for cooking rice
mo tun	หม้อตุ๋น	Steaming pot
mu (moo)	หมู	Pork Pronounced "moo".
mu han	หมูหัน	Pig suckling roasted over an open fire.
mu pa	หมูป่า	Wild boar
mu sam chan	หมูสามชั้น	Pork Belly Literally, three layer pork — This is the same cut of pork that is used for making bacon, with a layer of red meat, fat and skin. Pork belly is regarded as one of the tastiest cuts of the animal despite its fatty content and it is a particular favorite, whether fried until crisp or slowly cooked with five-spice powder. The long cooking method makes the pork particularly tender and also helps render much of its excess fat. Cooked this way, it is often served with plain boiled rice and vegetables. Pork belly is often used minced as a secret ingredient in other dishes to provide flavor and moistness. It is often combined with prawns (shrimp) in prawn cakes and also with beef to give certain lightness.
mu yang	หมูย่าง	Whole pig roasted over an open fire.
mu yong	หมูหยอง	Shredded pork, dried and preserved.
nam	น้ำ	Water, liquid, juice If you want water to drink, you can't just ask for "water", น้ำ — You need to be specific and ask for nam blao (plain water) น้ำเปล่า, nam duem (drinking water) น้ำดื่ม, or nam yen (cold water) น้ำเย็น
nam aep ben	น้ำแอปเปิ้ล	Apple juice
nam chan	น้ำจัฌฑ์	Alcohol, liquor
nam cha	น้ำชา	Tea, hot or cold
nam chim	น้ำจิ้ม	Sauce, Dip
nam duem	น้ำดื่ม	Drinking Water Sometimes, you might hear nam gin, น้ำกิน.
nam gin	น้ำกิน	Drinking water
nam gok	น้ำก๊อก	Tap Water
nam kaeng (nam geeng, nam gaeng)	น้ำแกง	Soup, or the liquid part of curry
nam kati	น้ำกะทิ	Coconut milk
nam khaeng	น้ำแข็ง	Ice Pronounced "nam kang".
nam khem	น้ำเค็ม	Brine, Salt Water
nam khing	น้ำขิง	Ginger Ale
nam khuat	น้ำขาว	Soft drink Literally bottled water/liquid.
nam ma kham piak	น้ำมะขามปียก	Tamarind Juice
nam ma khuea thet	น้ำมะเขือเทศ	Tomato juice
nam ma prao	น้ำมะพร้าว	Coconut juice, coconut milk
nam man hoi (nam muen hoi)	น้ำมันหอย	Oyster sauce Sweetened soy sauce with oyster extract added
nam man ngah (nam muen ngah)	น้ำมันงา	Sesame Oil
nam man puet	น้ำมันพืช	Vegetable Oil พืช ("puet") means vegetation or plant in Thai.
nam man tua	น้ำมันถั่ว	Peanut Oil
nam manao	น้ำมะนาว	Lemonade Literally "lime juice".
nam mao	น้ำเมา	Alcoholic beverage
nam maw		Fermented Sausage
nam nom	น้ำนม	Milk
nam oi	น้ำอ้อย	Sugarcane juice
nam phrik	น้ำพริก	Hot Chili Paste Sauce A watery sauce of shrimp paste and chili used as a condiment
nam phrik pao (nam prik phao, nam prik pow)	น้ำพริกเผา	Roasted Chile Paste in Bean Oil An excellent accompaniment to steamed jasmine rice. Made primarily from roasted red chilis and ground dried shrimp, it has a wonderful mellow taste. It is often added to 'tom yum' soup.
nam phrik siracha	น้ำพริกศรีราชา	Chili Garlic Sauce. View Additional Information.
nam pla	น้ำปล่า	Fish Sauce (pronounced "nam plah")
nam pla phrik	น้ำปล่าพริก	Fish Sauce with thinly sliced prik ki nu
nam pla phrik ma nao	น้ำปล่าพริกมะนาว	Chili fish sauce This sauce is made by mixing 2 tablespoonfuls of fish sauce, 2 teaspoonsful of lime juice, and I teaspoonsful of chiles. It is used as a sauce to accompany fried foods or as a condiment with rice.
nam pon la mai	น้ำผลไม้	Fruit Juice
nam pueng	น้ำผึ้ง	Honey "pueng" means "bee", so nam pueng is liquid from a bee.
nam salat	น้ำสลัด	Salad dressing, mayonnaise.
nam sapparot	น้ำสับปะรด	Pineapple juice
nam si io	น้ำซีอิ๊ว	Soy sauce
nam som	น้ำส้ม	Orange juice or any citrus juice
nam som ma kham	น้ำส้มมะขาม	Tamarind juice Made by mixing some of the fruit with water and squeezing out the juice
nam som sai chu	น้ำส้มสายชู	Vinegar
nam sup (nam soop)	น้ำซุป	Chicken Stock
nam tan	น้ำตาล	Sugar The sugar palm tree is call dton dtan, ต้นตาล, "nam dtan" is the liquid from the palm tree.
nam tan kruat	น้ำตวลกราด	Rock sugar
nam tan ma prao	น้ำตาลมะพร้าว	Coconut palm sugar
nam tan pep	น้ำตาลปี๊บ	Palm Sugar Made from the sap of the sugar palm, or palmyra palm, Borassus Flabellifera, called taan in Thai. The sugar is a light golden brown paste or dried cake with a distinctive flavor and fragrance. It is put up in five-gallon kerosine cans, called peep in Thailand.
nam tan sai	น้ำตาลทราย	Granulated Cane Sugar Colors range from white to reddish and textures from fine to coarse. Some people find the reddish sugar tastier than the more refined white.
nam tan sai daeng	น้ำตาลทรายแดง	Granulated Brown Sugar Less refined than nam tan sai.
nam tan sot	น้ำตาลสด	Palm Juice Coconut juice taken from a tender coconut when it was still green.
nam to nik	น้ำโทนิก	Tonic water A very handy word when you need a vodka tonic or "wot-ka to-nik", วอดก้าโทนิก.
nam wan	น้ำหวาน	Soft drink, flavored syrup
nam yen	น้ำเย็น	Cold Water
nang	หนัง	Animal hide, skin, flesh
nang mu	หนังหมู	Pork Skin Used as it is or deep-fried, pork skin is a Thai specialty. It is made by removing all the hair and fat from the skin, which is then scraped clean, boiled until tender, and then sliced. It can be found in the frozen food section of Asian stores. It can be used in soup or stir-fried with vegetables.
na	หน้า	Garnish, topping
ngah	งา	Sesame Seeds Sesamum indicum, has small oval seeds which are white and have dark hulls. They are usually sold hulled.
ngah khao	งาขาว	White Sesame Seeds
ngah dam	งาดำ	Black Sesame Seeds
ngo	เงาะ	Rambutan The fruit is called luk ngaw ลูกเงาะ. Ruby red and covered with fine green-tipped hairs, the rambutan is one of the most attractive Thai fruits and also one of the most delicious when eaten at the peak of ripeness between May and September when it is most plentiful. Thai rambutans are noted for their sweetness and considerable quantities are exported both fresh and canned; the main growing areas are Chanthaburi and southern provinces such as Surat Thani.	Click on picture for larger image
no mai	หน่อไม้	Bamboo Shoots
noei	เนย	Butter
nok	นก	Bird
nok grata	นกกระทา	Quail
nuea (nua-wua)	เนื้อ	Beef, or the meat of any animal If not specified, hope it is cow meat!
nuea bot	เนื้อบด	Ground meat Pronounce "bote".
nuea gae	เนื้อแกะ	Lamb meat
nuea kai	เนื้อไก่	Chicken meat
nuea luk wua	เนื้อลูกวัว	Veal or calf meat
nuea mu	เนื้อหมู	Pig meat (Pork meat)
nuea pat	เนื้อเป๊ด	Duck meat
nuea pla	เนื้อปลา	Fish meat
nuea san nai	เนื้อสันใน	Tenderloin Literally meat inside backbone. The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg. The tenderloin comes from the center cut or the middle section of the loin. The tenderloin is a narrow muscle that runs along the bottom edge of the loin, starting approximately in the middle and extending back to the leg. It is a very tender, lean, and boneless cut, which can be roasted, braised, pan-fried, grilled, or broiled but must not be overcooked. It is sometimes cut into smaller pieces, such as cutlets, medallions and scallops, before cooking. The tenderloin is not always removed as a separate cut and may be cut so that sections are left in the chops or roasts.
nuea san nok	เนื้อสันนอก	Sirloin Literally meat outside backbone. The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg. The sirloin is the section of the loin closest to the rump.
nuea sap	เนื้อสับ	Minced meat
nuea tun	เนื้อตุ๋น	Steamed beef
nuea yang	เนื้อย่าง	Roast Beef (or roast meat)
nueng	นึ่ง	Steam
ok	อก	Breast อกไก่ (ok kai) is chicken breast.
oi (awy, eoy)	อ้อย	Sugarcane
ongkuli	องคุลิ	An old unit of measure from the tip of your index finger to the first joint It is named after Ongkuliman, องคุลิมาล, an ancient villain in Buddhist scripture. Ongkuliman was deceived by his teacher and told that the only way he will attain enlightenment is to kill 1,000 people. He tries to kill only bad people, and to keep track of his victims, he cuts off a finger from the right hand of his victims. He wears the fingers around his neck to keep track of them (thus earning the name Ongkuliman, "the wearer of a garland of fingers". Eventually, he meets Buddha and he becomes a Buddhist monk. How does this relate to Thai food? — It is how you measure the depth of the water in the rice pot when steaming rice (regular pot or rice cooker, it doesn't matter). Pour in water until you can touch the rice on the bottom with the tip of your index finger and the water comes up to your first joint — One ongkuli.
op (awb)	อบ	To bake, roast, broil. To cook in the oven.
op choei (awb cheeuy)	อบเสย	Cassia Cinnamonum cassia, Cassia is often mistaken as true cinnamon, Cinnamonum zeylanicum, but true cinnamon is almost never used in Thai cuisine. True cinnamon is the dried bark of a tree native to Sri Lanka that is tightly rolled into thin pale reddish-brown sticks. It has a delicate fragrance and sweet flavor. Cassia is indeginous to China and it is dark brown, thicker, with a strong flavor than true cinnamon.
oua	อั่ว	A bean curry
pa	ป่า	Wild Wild, as in wild boar หมูป่า (mu pa) or wild mushrooms เห็ดป่า (het pa).
paeng	แป้ง	Flour A generic term for flour, powder, meal or starch
paeng ho	แป้งห่อ	Spring Roll Wrappers Literally, "flour wrapping", also called rice paper. Made from a mixture of rice flour, water, and salt these are rolled out by machine to paper thinness and then dried in the sun. They are used extensively for wrapping Thai fresh spring rolls and deep fried spring rolls. Deep fried spring rolls are wrapped with crispy fresh lettuce and herbs and finally dipped in a sweet, sour hot sauce.
paeng khao chao	แป้งข้าวเจ้า	Rice flour
paeng khao pot	แป้งข้าวโพด	Corn flour
paeng kiao	แป้งเกี๊ยว	Wonton Wrappers These wafer-thin wrappers are made from egg and wheat flour. They are available both fresh and frozen.
paeng sali	แป้งสาลี	Wheat flour
paesa	แป๊ะซะ	A whole fish Usually pla chon, ปลาช่อน, steamed and eaten with a sauce.
panaeng	พะแนง, แพนง	Dry Curry A dry curry cooked in a pan rather than a pot, like Panaeng Nuea (Stir-Fried Beef Curry) พะแนงเนื้อ or Panaeng Kai (Penang Curry with Chicken) แพนงไก่.
pat	เป๊ด	Duck
pha	ผ่า	Slit, cut open, cleave, split
pha lo	ผะโล่	Chinese Five Spice Blend Pong pae-lo, ผงผะโล้, is Chinese Five Spice Powder. It is made from cinnamon, coriander seed, bay leaves, anise and allspice.
phak	ผัก	Vegetable
phak bung	ผักบุ้ง	Generic term for Swamp Cabbage, Water Spinach, Water Morning Glory, Water Convolvulus
phak bung thai	ผักบุ้งไทย	Thai Water Morning Glory, Thai Water Convolvulus Ipomoea Aquatica. Thai water convovulus is an annual aquatic plant that spreads its stems on the water surface. The stem is succulent, crisp, green in color and segmented. The leaves are heart-shaped and commonly used in kaeng teop, sour spicy soups, fried with pork, used in yen ta fo and eaten as a fresh vegetable with nam prik.
phak chi	ผักชี	Cilantro Coriandrum sativum, is of the parsley family. The leaves and stems are eaten fresh and used frequently as a garnish. The root and the seeds are ingredients in many dishes.	Click on picture for larger image
phak chi farang	ผักชีฝรั่ง	Sawtooth Coriander, Stink Weed, Long Leaf Cilantro Eryngium Foetidum. Sawtooth Coriander has been cultivated in Europe since the 17th century and is thought to be introduced to Southeast Asia by China. It is an annual plant with a short clumpy stem. The leaves are long-shaped, about 3 to 4 inches and 1/2 inch wide with dark green, with jagged edges. They are smooth and have a pleasant fragrance and a characteristic slightly sour taste with a hint of cilantro and mint. The leaves are eaten as a fresh vegetable and used to give fragrance to foods. They are often added to strong smelling dishes to mask unpleasant odors.
phak chi lao	ผักชีลาว	Dill Literally "Laotian Cilantro". Commonly seen with street food vendors to add a taste to soups.
phak guang tung	ผักกวางตุ้ง	Cantonese Vegetable Literally, "Guangdong vegetable", Guangdong is located in Canton, Chinese. Also know as yao choy, yu choi, edible rape, green choy sum or sarsun (in India). It has long stalks, skinny leaves, and yellow flowers. It is a little more bitter than bok choy.
phak khana	ผักคะน้า	Chinese broccoli, Chinese Kale Brassica alboglabra, also known as as gai lohn, kai lan, and Chinese kale. The plant resembles regular broccoli, although the leaves appear to be a bit broader and the stems somewhat longer than broccoli. The flowers form first into diminutive heads and then elongate rapidly into flower stalks bearing yellow flowers.	Click on picture for larger image
phak kat (phak kard)	ผักกาด	Lettuce I've also seen lettuce referred to as สลัด, "Salad".	Click on picture for larger image
phak kat chin	ผักกาดจีน	Chinese White Cabbage Brassica pekinensis also called ผักกาดขาว, pak gaat kao. The leaves of Chinese cabage are light green and crinkly. Chinese cabbage is commonly used for soups, fried, or eaten as a raw vegetable with laab or nam prik.	Click on picture for larger image
phak kat dong	ผักกาดดอง	Pickled Cabbage Chopped crunchy white cabbage is pickled in vinegar, salt and sugar for minimum of 3 days. It is served as a relish or added to dishes while cooking to give a salty, slightly sour flavor.
phak kat hom	ผักกาดหอม	Romaine Lettuce Lactuca sativa. Literally means "vegetable like cabbage pleasant-smelling".
phak kat kaeo	ผักกาดแก้ว	Iceberg Lettuce
phak kat khiao pli	ผักกาดเขียวปลี	Chinese Mustard Green Brassica juncea. Also called Leaf Mustard or Mustard Green
phak khom	ผักโขม	Chinese Spinach Amaranthus lividus, Amaranthus blitum, Amaranthus oleraceus, also known as Green Amaranth. It is similar to spinach, only it's prettier, tastier, and more nutritious.	Click on picture for larger image
phak khom	ผักขม	"Spinach" Amaranthus spinosus. also known as spiny amaranth, prickly amaranth or thorny amaranth.
phak khom gaeo bai yai	ผักโขมแก้วใบใหญ	Big Leaf Spinach
phak khom gaeo ton on	ผักโขมแก้วต้นอ่อน	Young Spinach
phak klai kalam dok	ผักคล้ายกะหล่ำดอก	Broccoli Literally, "vegetable resembling cauliflower flower". Also spelled phonetically like the English word, "brawk-koh-lee", บรอกโคลี.
phak nam dao	ผักน้ำเด้า	Bottle Gourd
phak phai	ผักไผ่	Vietnamese Cilantro Polygonum odoratum, also known as Vietnamese mint, Vietnamese coriander, Cambodian mint and hot mint. The Vietnamese name is rau ram, while in Malaysia and Singapore it is called daun kesom or daun laksa (laksa leaf).
phak puai lang	ผักปวยเล้ง	Spinach Spinacia oleracea, also just called ปวยเล้ง, puai lang.	Click on picture for larger image
phak tam lueng	ผักตำลึง	Ivy Gourd The young, unripe fruit of the ivy gourd, luk tam lueng, ตำลึงลูก, is usually eaten pickled, with nam prik, or used in sour spicy soups. The leaves and young shoots are used in soups, kaeng liang, noodles, or fried.
phak wan	ผักหวาน	Sweet Vegetable Forest tree, or Melientha suavis Pierre - the leaves and flowers are used, and are slightly sweet. It is usually eaten in soups.
phao	เผา	Chargrill It literally means "to burn, to heat, to set fire to".
phasom	ผสม	To mix, combine, blend
phat (pad, pat)	ผัด	Fry, fried, usually stir-fried To cook (a mixture of meat and vegetables) in a pan with a little oil.
phat khi mao	ผัดขี้เมา	Spicy Fried Noodles
phat mama		Fried Yellow Instant Noodles
phat phak	ผัดผัก	Fried Vegetables
phat si io	ผัดซีอิ๊ว	Fried Noodles with Soy Sauce
phet (pet)	เผ๊ด	Spicy, hot taste
phew ma khrut		Kaffir Lime Leaf, Dried
phiset		"Special", big serving
phla	พล่า	Raw meat salad A dish made of slices of prawn or rare meat, green vegetables and lime juice. Also, to slice meat or prawns for making the dish — Like a dish I saw called phla mu pa, พล่าหมูป่า, which was described to be spicy pork cooked with chile.
phon la mai	ผลไม้	Fruit Pronounced "pohn-lah-my".
phong	ผง	Dust, powder
phong chu rot	ผงชูรส	MSG - Monosodium Glutamate No MSG please: Mai sai pong choo rot na krap/ka, ไม่ใส่ผงชูรสนะครับ/คะ (Remember, krab ครับ, for a man, and ka คะ for a woman.
phong kare	ผงกะหรี่	Curry Powder
phong kluea	ผงเกลือ	Granulated salt.
phrik	พริก	Chile pepper
phrik cha-la-be-no	พริกจาลาเปโน	Jalapeno Chile
phrik chi fa	พริกชี้ฟ้า	Chile Spur Pepper Capsicum annuum acuminatum.
phrik daeng	พริกแดง	Red pepper
phrik ha-ne-na-roh	พริกฮาเนนาโร	Habanero Chile
phrik haeng	พริกแห้ง	Dried red chiles
phrik kap kluea, prik gap gluea	พริกกับเกลือ	Mixture of Sugar, Salt and Crushed Chile Very common to see the street vendors sell it with fresh fruit
phrik khiao	พริกเขียว	Green pepper
phrik ki nu (prik kee noo)	พริกขี้หนู	Thai chiles Capsicum minimum, small red or green fiery "bird" or mouse dropping chile. View Additional information
phrik lueang	พริกเหลือง	Yellow pepper
phrik pon	พริกป่น	Chile powder, ground chile. View Additional Information
phrik sriracha	พริกศรีราชา	Thai Hot Sauce Used like Tabasco to add heat to dishes, but it is less sour with a more sweet, garlic taste. Add this chile sauce to Pad Thai, fried chicken, or fried rice. Also called 'Sot Phrik'. View Additional Information.
phrik thai	พริกไทย	Black pepper Piper nigrum
phrik thai khao	พริกไทยขาว	White Peppercorns
phrik thai on	พริกไทยอ่อน	Green Peppercorns Literally, "young prik thai".
phrik yuat (prik yuet)	พริกหยวก	Green bell pepper, sweet pepper
phrik yuat daeng	พริกหยวกแดง	Red Bell Peppers
phuak (phuek)	เผือก	Taro Colocasia esculenta
pik	ปีก	Wing As in pik kai, ปีกไก่, a chicken wing.
ping (bing)	ปิ้ง	Grill, Toast
pla	ปลา	Fish
pla buek	ปลาบึก	Giant Mekong Catfish
pla chalamet	ปลาจะละเม็ด	Pomfret Also called butterfish, it is a prized marine food fish. There is the Silver Promfret (pla jalamet khao) ปลาจะละเม็ดขาว, and the Black Promfret (pla jalamet dam) ปลาจะละเม็ดดำ.
pla chikhak		Shad
pla chon	ปลาช่อน	Striped Snakehead, Mudfish Snakehead is a very popular food fish in Thailand. It has a tasty, almost boneless meat. It grows to more than 3 feet in length and can weight more than 15 pounds. Snakeheads have large heads with sharp teeth for eating just about anything. It will feed on other fish, frogs and even birds or rats!
pla chon thale	ปลาช่อนทะเล	Cobia Rachycentron canadus
pla dip	ปลาดิบ	Sushi, raw fish
pla duk	ปลาดุก	Catfish
pla duk thale	ปลาดุกทะเล	Striped Sea Catfish
pla insi	ปลาอินทรี	Mackeral
pla insi chud	ปลาอินทรีจุด	King Mackeral Scomberomorus guttatus Indo-Pacific king mackeral popularly (spotted) seer fish
pla insi pang	ปลาอินทรีบั้ง	Spanish Mackeral Scomberomorus commerson
pla kabok	ปลากระบอก	Mullet Members of the family Mugilidae.
pla kadtek	ปลากะตัก	Anchovy Stolephorus indicus. Indian Anchovy, also called pla sai dtan ปลาไส้ตัน. Used to make nam pla.
pla kao (pla gaw, pla gao)	ปลาเก๋า	Grouper
pla kapong	ปลากะพง	Fish of the bass and perch family
pla kapong daeng	ปลากะพงแดง	Red Snapper Lutjanus family
pla kapong daeng gled haang	ปลากะพงแดงเกล็ดห่าง	John's Snapper Lutjanusi johni
pla kapong daeng na tang	ปลากะพงแดงหน้าตั้ง	Emperor Red Snapper Lutjanus sebae
pla kapong khao	ปลากะพงขาว	Sea Perch, Giant Seaperch Lates calcarifer, as in Kapong Khao Priao Wan (Sweet and Sour Fish) กะพงขาวเปรี้ยวหวาน.
pla kradi	ปลากระดี่	Gourami Trichogaster
pla krapong	ปลากระป๋อง	Canned Fish
pla krating	ปลากระทิง	Armed Spiny Eel Mastacembelus armatus, a fresh-water eel in Thailand.
pla kutsalat	ปลากุดสลาด	Snapper Lutjanus waigiensis and L. fulvus, also called flame-colored snapper, blacktail snapper, and waigeu snapper.
pla lai	ปลาไหล	Eel
pla maa	ปลาม้า	Soldier Croaker Nibea soldado
pla muek (pla muk, plamuek)	ปลาหมึก	Generic term for squid and cuttlefish
pla muek kluai	ปลาหมึกกล้วย	Banana Squid Loligo formosana, also called Splendid Squid - A species of squid found in Southeast Asia.
pla muek lot	ปลาหมึกหลอด	Tube Squid
pla muek kradong	ปลาหมึกกระดอง	Cuttlefish Sepia pharonis - A commercially important cuttlefish from the Indo-West Pacific area.	Click on picture for larger image
pla muek yak	ปลาหมึกยักษ	Octopus Literally, a gigantic monster squid.
pla nin	ปลานิล	Tilapia
pla o	ปลาโอ	Generic term for tuna or tunny
pla o khao	ปลาโอขาว	Frigate Mackeral Auxis thazard
pla o khrip lueng	ปลาโอครีบเหลือง	Yellowfin Tuna Thunnus albacores
pla phat	ปลาผัด	Stir-Fried Fish
pla rat	ปลาแรด	Giant Gourami Osphronemus goramy
pla ra	ปลาร้า	Fermented Fish Paste Also known as pickled mud fish or pickled gouramy fish. To make pla ra, the fish is cleaned and cut into pieces. Then it is mixed with salt and rice bran. The mixture is then stuffed into a big water jar, topped with a piece of wood to prevent the fish from becoming bloated, and left for 2 to 3 years before being eaten. It is often added to som tum and can be heated with chiles and other spices before serving with rice, fresh or steamed vegetables, or with curry. Heat on stove and mix with chile and other spices before serving.
pla saba	ปลาซาบะ	Mackeral
pla sadin, pla saa diin	ปลาชาร์ดึน	Sardine
pla saen mon	ปลาแซลมอน	Salmon Spelled phonetically from the English word.
pla samli	ปลาสำลี	Trevally Seriola nigrofasciata, Black Banded Trevally
pla ta diao	ปลาตาเดียว	Halibut
pla taphian	ปลาตะเพียน	Carp
pla thot	ปลาทอด	Fried fish
pla tu	ปลาทู	Mackeral Rastrelliger brachysomus. Also called Short-Bodied Mackeral. They are about 5 to 7 inches long and have a flat body. The back is bluish silver with silver belly.
pla tuna	ปลาทูน่า	Tuna "Tuna" is spelled phonetically.
pla yi sok	ปลายี่สก	Jullien's golden carp Probarbus jullieni, a river fish found in Thailand, Cambodia and Malaysia. It can grow to 5 feet long and weigh as much as 150 pounds. It prefers deep, clear water with sand or gravel substrate and abundant mollusc populations. It feeds at night on aquatic weeds, small molluscs and crabs.
pling thale	ปลิงทะเล	Sea Cucumber Sea cucumber, also called a trepand, sea slug, or bêche-de-mer, is considered a delicacy in Far East countries such as Singapore, Malaysia, China, Japan, and Indonesia. It is also highly valued for its supposed medicinal properties. The flesh of the animal is "cleaned" in a process that takes several days. The food item is often purchased dried, and then rehydrated before use. The product is used in soups, stews and braised dishes due to its gelatinous texture.	Click on picture for larger image
po pia thot	ปอเปี๊ยะทอด	Spring Rolls
poi kak	โป๊ยกั๊ก	Star Anise
pok	ปอก	To peel To peel, to skin, to pare
prakop ahan	ประกอบอาหาร	To cook or prepare a meal
priao (briao, priaw, briaw)	เปรี้ยว	fermented; sour; acidic; tart; [of taste] sharp
priao wan (priaw wan, briaw wan)	เปรี้ยวหวาน	Sweet and sour taste
pu (bu, boo, poo)	ปู	Crab Pronounced "boooo", with a very long "oo" sound.
pu khem	ปูเค็ม	Pickled Crabs Bu Kem are relished and find their way into a number of popular Thai dishes. Small crabs of various species are packed in salt and sold by the piece in the market.
pu ma	ปูม้า	Blue Crab Portunus Pelagicus. Also called Blue Swimming Crab, Flower Crab or Sand Crab. These crabs are greenish grey marked with white blotches and have bluish claws. They are indigenous troughout the Indic and West Pacific Oceans — From Japan, and Philippines troughout Southeast and East Asia, to Indonesia, the East of Australia, and Fidji Islands, and westward to the Red Sea and East Africa. I have seen blue crabs identified as ปูม้าเป็น, bu maa pen (live blue crabs - เป็น means "alive"), in Thailand
pu na	ปูนา	Field Crab Small freshwater crabs sometimes added to som tum (Green Papaya Salad).
pu nim	ปูนิ่ม	Soft-Shelled Crab
pu sammae	ปูแสม	Small Saltwater Crab I think these are the crabs used to make Pu Choop Paeng Thot (Crunchy Fried Crabs) ปูชุบปังทอด
pu thale	ปูทะเล	Sea Crab Scylla Serrata. Also called Mud Crab, Black Crab or Mangrove Crab. These crabs have drak grey shells and reddish claws. They are indigenous throughout the estuaries and mangroves of Africa, Australia and Asia. They are among the tastiest crab species and have a huge demand in South Asian countries where they are often bought alive in the markets. In the northern states of Australia and especially Queensland, mud crabs are relatively common and generally prized above other seafood within the general public. I've also seen female mud crabs containing rich reddish eggs called ปูไข่, bu kai, or "crab eggs". Mud crabs can be quite large. I've eaten some with claws as big as my hand
rak	ราก	Root of a plant The root of a plant, as in raak pak chee, รากผักชี, (cilantro root)
rat na, rad na	ราดหน้า	Wide Noodles in Gravy
rat	ราด	To pour, cover, top, dress
ron	ร้อน	Hot In Thailand, it is often pronounced as "lawn".
rot	รส	Taste, flavor Pronounced "roht". A common dish is "sam roht" สามรส, or three flavors — hot, sweet and sour.
rot maeri	โรสแมรี	Rosemary Rosmarinus officinalis, also known as nam daang jaak ta-lay นำ้ด้างจากทะเล, or dew of the sea.
ruam	รวม	To broil meat A usage would be thale ruam, ทะเลรวม (broiled seafood).
saenwit	แซนวิช	Sandwich (from the English word)
sai	ไส่	Add To put in or add, as in ไส่กะปิ (add kapi).
sai	ไส้	Intestines Don't let that necessarily scare you! It also could mean "stuffing" or "filling" (food packed inside other food). Lum sai lek (ลีไส้ล็ก) is a small intestine. Lum sai yai (ลีไส้ใหญ่) is a large intestine or colon.
sai krok (sai grook, sai ua)	ไส้กรอก	Sausage
sak (sahk)	สาก	The pestle of a mortar and pestle Good for pounding things! — Also means a "penis", which is also good for pounding things. :)
salat khai saenwit	สลัดไข่แซนวิช	Egg Salad Sandwich
salat	สลัด	Salad
sali	สาลี	Wheat As in paeng sali แป้งสาลี which is wheat flour
san	สัน	Backbone The long line of the back.
sap	สับ	To chop, mince A usage of the word is kratiam sap, กระเทียมสับ (minced garlic), or mu sap, หมูสับ (ground pork).
sapagetti	สปาเกตตี	Spaghetti From the Italian word.
sapparot	สับปะรด	Pineapple The pineapple is native of Central America (Christopher Colombus discovered it along with the West Indies) and it has been grown in Thailand for several centuries, especially in the sandy soil along the sea coasts. Indeed, so widespread has cultivation been in recent years that today the kingdom ranks as the world's leading exporter of canned pineapple. Besides being eaten fresh or drunk as juice, the chopped fruit is often an ingredient of cooked dishes such as a spicy soup called kaeng khua sapparot and phat sapparot, which is fried pineapple with prawns, chiles, and onions. The main fruiting seasons for Thailand are April to June and December to January but some varieties are on the market year-round.
saranae	สะระแหน่	Mint Mentha arvensis, Thai mint leaves are round, not thick, hairless, and slightly wavy. The stem tends to be dark red. It is easy to grow, and Thais commonly plant it in pots kept near the kitchen, where it can always be easily gathered.
sen	เส้น	Noodle
sen mi (sen mee)	เส้นหมี่	Vermicelli Rice Noodles, Thin Lane Noodles These noodles are called "may-fun" in Chinese, or "mee hoon" in Malay. Vermicelli rice noodles are excellent pre-soaked in water and added to stir fry dishes. Season with oyster sauce and fish sauce for a quick, inexpensive one-plate meal. These rice flour noodles should not be confused with mung bean vermicelli, which is made with mung bean flour. Ingredients: Rice flour and water.
si io	ซีอิ๊ว	Soy Sauce Pronounced approximately "see yew" (also nam si iu)
si io dam	ซีอิดำ	Dark Soy Sauce A viscous and sweet mixture of soy sauce and molasses
si io khao	ซีอิขาว	Light Soy Sauce
si io wan	ซีอิ๊วหวาน	Sweet Dark Soy Sauce
si khrong	ซี่โครง	Ribs, rib of an animal, spare ribs
soi	ซอย	To pare down; to snip or trim in small amounts, to mince, cut, slice into small pieces
som	ส้ม	Orange Thai oranges are green with a slight amount of orange color. The juice is bright orange and tastes nothing like orange juice in the USA!	Click on picture for larger image
som	ส้อม	Fork
som chit	ส้มจี๊ด	Kumquat Citrus japonica
som o	ส้มโอ	Pomelo This is the Thai version of a grapefruit, but with a sweet rather than a sour taste and considerably larger. A number of varieties are grown, with succulent flesh that may be pale yellow, orange, or red, and since the unpeeled fruit can be kept for around a month it is a popular addition to Thai meals. The peak fruiting season is from August to November, but some pomelos are available throughout the year.
som tam (som tam malago)	ส้มตำ, ส้มตำมะละกอ	Papaya Salad Literally "sour and pound papaya"
sot	สด	Fresh, green; not spoiled; new; newly produced or minted; raw
sot (sawt)	ซอส	Sauce Spelled phonetically from the English word, "sauce".
sot ma khuea thet	ซอสมะเขือเทศ	Ketchup Literally, tomato sauce.
suk	สุก	Ripe, mature, cooked, done, boiled
suk suk	สุกๆ	Cooked well done, when refering to meat
suk suk dip dip	สุกๆดิบๆ	Cooked medium, when refering to meat
sukhini	ซูคินี	Zucchini Spelled phonetically like the English word.
sup	ฃุบ	Soup From the English word, "soup".
sup hua hom	ฃุบหัวหอม	Onion Soup
ta khrai (takrai)	ตะไคร้	Lemongrass Cymbopgon citratus, is an aromatic grey-green grass.	Click on picture for larger image
taeng	แต่ง	Garnish, adorn, decorate
taeng gwa (taeng kwah, thangkwa)	แตงกวา	Cucumber Cucumis sativus	Click on picture for larger image
taeng gwa yi-pun	แตงกวาญี่ปุ่น	Japanese cucumber
taeng mo (thangmo)	แตงโม	Watermelon Sweet and refreshing, ruby-red chunks of watermelon are an essential part of nearly every fruit platter. In Thailand, pieces of watermelon are often dipped into salt before eating; the delicious juice is also extracted and widely sold as a beverage.	Click on picture for larger image
taeng mo khiao	แตงโมเขียว	Green melon Cucumis melo, also know as Japanese melon, muskmelon, cantaloupe, honeydew or sugar melon.
taeng ran	แตงร้าน	Long cucumber
tai	ไธม์	Thyme Spelled phonetically like the English word, but the thanthakat character, ์, means the consonant is not pronounced.
takiab	ตะเกียบ	Chopsticks
tak	ตัก	To ladle, to spoon, to scoop up, to dip
tao	เตา	Cooking stove, oven
tao chiao nam (dao jiow nam)	เต้าเจี้ยวน้ำ	Soybean Paste Preparation made with fermented soybeans and flour
tao chiao	เต้าเจี้ยว	Fermented Soybeans A brew of soybeans and salt.
tao hu (tao huu, thao hoo, dao hoo)	เต้าหู้	Soybean Curd, Tofu Commonly called tofu, it is made salted and unsalted in solid or soft forms. The solid curd has a cheesy consistency and is sold in blocks about 4 inches square.
tao hu khao chanit on	เต้าหู้ขาวชนิดอ่อน	Soft or Silken Tofu
tao hu lueang	เต้าหู้เหลือง	Yellow Tofu Yellow on the outside and white inside.
tao hu yi	เต้าหู้ยี้	Fermented Bean Curd Small cakes of the solid curd put up in a red pickling solution. It is sold in the market by the cake and by the jar.
tao si	เตาซี่	Black Bean Sauce
tap	ตับ	Liver
tat	ตัด	To cut
thale (talay, ta lee, thelah)	ทะเล	Seafood
thit chu	ทิชชู่	Literally translated "tissue", toilet paper
thot (tot, tawt, tawd, taud, tod, tort)	ทอด	To fry, to fry in deep fat, deep fry
thup	ทุบ	To beat or pound
tom	ต้ม	Boil The beginning word for many Thai dishes, usually in the form of a clear soup including Tom Yam ต้มยำ, Tom Som ต้มส้ม, Tom Ka ต้มข่า, and Tom Klong ต้มโคล้ง.
ton	ต้น	Prefix used for many plant names Garlic, for example, is "kratiam", กระเทียม and the garlic plant is "ton kratiam", ต้นกระเทียม.
ton hom	ต้นหอห	Green Onions, Spring Onions	Click on picture for larger image
to	โต๊ะ	Table Pronounced "toh".
tua	ถั่ว	Nut or Bean Sometimes a peanut is simply called "tua".
tua khaek	ถั่วแขก	French Bean Phaseolus vulgaris
tua li song khua	ถั่วลิสงคั่ว	Roasted peanuts
tua li song	ถั่วลิสง	Peanuts
tua lin tao	ถั่วลันเตว	Sugar Pea	Click on picture for larger image
tua lueang	ถั่วเหลือง	Soy Bean Glycine max
tua ngok (tua-nork)	ถั่วงอก	Bean Sprouts	Click on picture for larger image
tua phak yao	ถั่วฝักยาว	Long Beans, Yard Long Beans
tua pu	ถั่วพู	Wing Beans
tuai	ถ้วย	Cup
tuai cham	ถ้วยชาม	Dish
tuai gaeo	ถ้วยแก้ว	Drinking glass
tuai kafae	ถ้วยกาแฟ	Coffee cup
tuai tuang	ถ้วยตวง	Measuring cup
tun	ตุ๋น	Double steam, [Chinese cooking] to cook by steaming, to steam
wan (waan, wahn)	หวาน	Sugary, Sweet Taste
wunsen	วุ้นเส้น	Mung Bean Noodles These noodles are made from the startch of mung beans, the beans commonly used for bean sprouts. In Thai language, wun (วุ้น) refers to the properties of gelatin, jello or jelly-textured, and sen (เส้น) means noodle, or literally a filament or string. For example, pork skin simmered until tender is a type of "wun". Mung bean noodles are glass, cellophane, green bean thread, dried bean thread, or "fun-see" in Chinese. These noodles are sold dry, and stiff like nylon fishing line in texture. They are reconstituted when boiled, then used in soups, stir-fries or spring rolls. They are called "cellophane noodles" or "glass noodles" because of their appearance when dried, resembling cellophane, a clear material or a translucent light gray or brownish-gray color. Don't confuse them with rice vermicelli which are made from rice flour and are white rather than clear.
yafaran	หญ้าฝรั่น	Saffron
yam	ยำ	Thai Spicy Salad Literally tossed, mixed together
yang	ย่าง	Grilled, roasted, baked, barbequed As in kai Yang Isan (Barbequed Chicken) ไก่ย่างอีสาน or Pla Muek Yang (Barbequed Squid) ปลาหมึกย่าง.
yap	หยาบ	Coarse A typical usage is kratiam sap yap, กระเทียมสับหยาบ or coarsely chopped garlic.
yat	ยัด	To stuff It is very common to see "yat sai" ยัดไส้ to indicate "stuffed" as in Pik Kai Yat Sai Kunng (Shrimp Stuffed Chicken Wings) ปีกไก่ยัดไส้กุ้ง, Khai Yat Sai (Omelet) ไข่ยัดไส้, or Phrik Yat Sai (Stuffed Bell Peppers) พริกยัดไส้.
yen	เย็น	Cold Also means early evening between 4:00pm and 6:00pm, as in "kao yen" for evening rice or "dinner".
yira (yiri)	ยี่หร่า	Cumin Cuminium cyminun
yot	ยอด	Superb, excellent, best, supreme As in Kai Phat Yod Khao Pod (Chicken with Baby Corn) ไก่ผัดยอดข้าวโพด