Holy Basil (Bai

Grapow) Peppery is
perhaps the best way to
describe this type of
basil, which is used in
stir-fries. Holy Basil is
typically not eaten raw
and can be frozen or
dried for later use.

Thai Basil (Bai

Lemon Basil (Bai
Horapha) With an anise- Maeng-luck) Used in
like flavor, Thai basil is soups and to flavor
used in curries and stir- steamed fish and
fries. It's also eaten
vegetables, lemon basil
fresh with noodle soup has a real citrus-like
and will not keep for
aroma and flavor. It can
long (it also does not be frozen or dried for
freeze or dry well).
later use (called e-too in
Lao).

Kaffir Lime
Galanga (Kah) is used
leaves (Bai Makrut) are in soups such as Tom
used whole in soups
Yum and Tom Kha Gai,
and curries and cut-up curry pastes and is
for salads. They can be sliced up for use in
preserved in the freezer. salads.

Lemon Grass (Ta

Khrai) is used in soups
such as Tom Yum, Thai
curries and is sliced for
use in salads.

Ginger (King) is used

in many different
dishes. It's spicier than
galanga and the skin
must be peeled before
using.

Krachai (Rhizome), a
relative of ginger, is
used in Kanom Jeen
Numya, a curry dish. It's
available frozen or in
jars.

Young Ginger (King

On) is picked earlier
than ginger and has a
more subtle flavor. The
skin can be left on for
cooking.

Thai Chili (Prik Kee Dried Thai Chili (Prik

Noo) is used in many Hang) is used in soups,
Thai dishes and is often salads and stir-fries and
eaten raw, too. Phet!
is ground or served
(Hot)
whole.

Turmeric (Kamin), a
relative of ginger, adds
yellow color to food and
is an integral ingredient
in some curry pastes.

Thai
Eggplant (Makuea
Praow) is used in
curries, Som Tum, and
is eaten raw.

Cherry
Eggplant (Makuea Pooung) is used in curries
and is eaten with Nam
Prik. It's very bitter!

Chinese or Purple
Eggplant (Makuea
Muang) is used is used
in stir-fries or is
steamed.

Long Bean (Tua Fak

Yaow) is used in
curries, stir-fries, and
Som Tum (Green
Papaya Salad). They're
crunchier than regular
green beans.

Green
Papaya (Malagaw) is
shredded to make the
famous spicy Thai salad
called Som Tum! Green
unripe papaya is
available in most Asian
markets.

Pickle (Tang Kwa)

Pickling cucumbers are
crunchier than regular
cucumbers and are
eaten raw or used to
make a salad called
Tum Tang (it's similar to
Som Tum).

Pac Peow (Bai Prik

Ma) is eaten raw with
salads or noodles. Pac
peow can be found in
many Southeast Asian
markets

Mint (Salanae) is used

in Laab and other salads
and is served with
noodle soup.

Water Spinach (Pak Krachet is grown in

Boong in Thai and Ong water and the foam-like
Choy in Chinese) is
material covering the
generally cooked with stem must be removed
oyster sauce or soy
before eating.
sauce and is also eaten
raw.

Culantro (Pak Chee

Farang) is usually eaten
raw and can also be cut
up and added to Laab
(Isaan Meat Salad).

Cha-om is a very unusual tasting

(and smelling) vegetable that is
eaten raw or cooked with eggs.

Kayang is an herb that is eaten raw

(in Northeast Thailand) or used to
make Om. Kayang has a very
unusual flavor.

Chinese Brocolli (Kana

in Thai or Gai-lan in
Chinese) is more
flavorful than regular
brocolli and is steamed
or stir-fried in dishes
such as Rad Na.

Yu Choy (Pak Got Dok),

is similar to Napa but has
a stronger flavor and is
eaten raw, steamed or in
stir-fries.

Baby Bok Choy (Pak

Got Shanghai) is
steamed and eaten with
Nam Prik or used in stirfries or soups.

Katin is eaten raw with

Nam Prik and tastes
somewhat like Cha-om.
It comes in bunches of
strings about 4-6 inches
in length.

Pea Tips (Yat Tua Lan

Tao) are cooked in stirfries and eaten raw with
Nam Prik.

Wing Bean (Tua Poo) is

very crunchy and tastes
somewhat similar to
long beans. It's eaten
raw and is also used in
Tod Mun fish cakes.

Chinese Celery (Kun

Chai) is used in many
dishes and is similar to
celery, but has a
stronger flavor.

Asian Chives (Gooey

Chai) are used in Pad
Thai and stir-fries and
are eaten raw.

Chive Flowers (Dok

Gui Chai) are the
flowering tips of chives
and are used in stir-fries.

Bitter Melon (Marah in

Thai) is a very bitter
vegetable used in stirfries and soups.

Lin Fah (Dragon

Tongue) is usually
steamed and eaten with
Nam Prik. It's available
frozen at some Asian
markets.

Okra (Makuea Sawanh)

is steamed and eaten as
a vegetable or used in
stir-fries.

Sadao flowers and

Samek leaves are very
leaves are very bitter
sour and are eaten with
and are eaten with Nam Laab or Nam Prik.
Prik or Laab (Isaan
Meat Salad).

Tia To leaves are

citrusy-tasting and are
eaten with Laab.

Smooth Loofa
Gourd(Buap Homm) is
one of two varieties of
loofa gourd and is used
in soups and stir-fries.
It's sometimes called
Mawp in Asian markets.

Opo Squash (Nam Tao)

is also called bottle
gourd or calabash. Opo
is used in soups and stirfries and is also steamed
and eaten with Nam
Prik.

Fuzzy Squash (Fak

Kiow) is used in soups
and stir-fries. Sometimes
called Moqua in Asian
markets, the hairs must
be removed before
cooking.

Banana Flower (Hua

Plee) is eaten with
Kanom Jeen Namya
and Pad Thai. Only the
tender inside part is
eaten.

Banana leaves (Bai

Tong) are used to wrap
up food prior to
steaming. They impart a
very subtle, grassy flavor
to the food.

Pandan Leaves (Bai

toey) are used for
wrapping up food prior
to steaming. The flavor
they impart is similar to
roasted young coconut
juice.

Daikon Radish (Hua

Pak Got Kao) is used in
soups and stir-fries.
Daikon is also used in a
deep-fried tempura-like
appetizer.

Bamboo Shoots (Naw

Mai) are used in some
Thai curries and a special
Isaan curry called Gang
Naw Mai.

Water
Chestnuts (Haew) are
very crunchy and
delicious. They're used
in many different dishes.

Taro Root (Pueak) is

primarily used in
making Thai desserts.
Taro also comes in a
purple variety.

Boniato (Mun Tet) is

primarily used in making
Thai desserts. Boniato,
as well as taro, is
available at many Asian
markets.

Yucca Root (Mun Sum

Pa Lunk) is primarily
used in making Thai
desserts. Yucca is also
called tapioca or
cassava.

Garlic (Kratiem) is
used in virtually all
Thai dishes.

Green Onion (Homm

Sot) is used in many Thai
salads, stir-fries and Pad
Thai.

Cilantro (Pak Chee)

comes from the
coriander seed and is
used in many different
Thai dishes.

Dill (pak chee lao) is

used a lot in Northeast
Thai cooking, in dishes
such as Om (Beef
Curry) and Ab Hoy
Shell (Steamed
Seafood). It's also eaten
raw and is usually much
cheaper at Asian
markets than at
supermarkets.

Yanang leaves are used

in Gang Naw Mai and
other dishes from
Northeast Thailand
featuring bamboo shoots.

Edamame are edible

young soybean seeds
and are steamed and
eaten as a snack. They're
available frozen and can
sometimes be purchased
fresh at farmers markets.

Lotus Root (Hua Bua)

is the root of the water
lotus plant and is most
often used to make
desserts or drinks.

Mayom Leaves (bai

mayom) are leaves of the
Otaheite Gooseberry.
They're eaten with Laab
or Nam Prik.

Pak Van is eaten with

Laab or Nam Prik and
grows like a ground
cover in Thailand near
rice paddies.

Chayote (Mala Waan)

tastes like fuzzy gourd
and is used in Red
Curry with Chicken,
Clear Hot Soup with

Sugar Cane stick (Oye) Thai people eat sugar

cane as a candy and it's added to soup broth for
sweet flavoring. Sugar cane is also used as a
skewer for grilling.

Sher-lihon (Pak Gat

kaan Kluay and Hmo
Gai Choy in English)
tastes similar to Bok
Choy and is steamed
stir-fried and pickled

Fish and other stir-fried

dishes.

Bitter melon
Leaves (Yod Mala)
have a bitter taste and
are very good in the
Issan dish Beef Om.
They're also steamed
and eaten with dipping
sauce. Bitter melon
leaves are often
available at farmers
markets.

Dok Kare is an edible flower of the Kare tree.

They're white and light green in color. Dok
Kare is often steamed and eaten with fish
dipping sauce. It's also good for Hot and Sour
Soup with Mud fish (Gang Som Dok Kare Pla
Chon)

Kee Lek leaves have a

strong bitter taste and
have to be boiled in hot
water and drained
several times before
they're used to make
Curry with Beef
Tendon (Gang Kee Lek
Sai En Voaw). It is a
most unique curry!

Pak Kadon is a wild vegetable that grows in

rice fields. It has a unique taste that's similar to
hairy bean (tua hair). Kadon is usually eaten
raw with meat salad (Laab) and the leaves are
similar to bai ma muang himapaan (cashew nut
leaves)

Pak Waan has very

plain taste and is goo
for steaming and
serving with dipping
sauce. Pak Waan is a
used to make soup w
smoked fish or ant's
eggs.

Pak Thew is a wild

vegetable like Kadon
and Kee Lek. It has a
sour taste like Young
Tamarind leaves and is
good for Hot and Sour
Fish Soup. Pak Thew is
also eaten raw with
meat salad (Laab) and
Kao Tod Nam Klook
(Rice Curry Salad).

Pak Kaat is well known in Northeast Thailand

and is used for fish curry and beef. Both the
leaves and the flowers are added to the curry
and it has a smell like raw beef.

Pennyroyal (Bai Bu
Bong or Pak Ngong i
Isaan) grows wild lik
groundcover and tast
a little bitter. Pak
Ngong is made into a
juice called nam bai
bua bong and is also
eaten raw with cocon
noodle curry, Pad Th
and Laab.

Satoh bean is similar in Tamarind Leaves (Yod Makaam On) are sour
appearance to a lima and are eaten with salt as a snack and used to
bean and is used in stir- replace lime or lemon in chicken and fish
fries and curries and is soups.
also eaten raw with
dipping sauce. Satoh is
well known in the south
of Thailand and tastes
like Katin and Chaom.

Hairy Bean (Tua Ha

in Isaan) is eaten raw
with meat salad (Laa
and tastes like Kadon
leaves. It's mostly
found in Northeast
Thailand

Sesame Leaves (bai

nga) are used to wrap Drumstick Tree

up beef for grilling
Fruit is often called
(they can substitute for Malunggay in Asian
Beefsteak Plant (Shiso markets as that is what
leaves) and taste similarit's called in the
to chapoo leaves.
Philippines. The pods
are about 6 inches to 1
foot long.

Tindora (Luuk Tum

Loong in Thai) is
boiled and eaten with
dipping sauce or stirfried. They resemble
cucumbers, but are only
1-2 inches long. They
can be found in Indian
markets.

Thai Edible
Flower (dok grahgeow) tastes similar to
ginger and can be
purchased frozen
imported from
Thailand.

A guide to equipment used in Thai cooking.

Most people are familiar with woks, which are used in virtually all Asian cooking.
In Thailand, we use some equipment, like a sticky rice steamer and basket, that
are not used much in other Asian countries. A kloke, or mortar and pestle, is
another tool that's used a lot in Thai cooking, both to make Som Tum and to
pound ingredients used in dipping sauces and curry pastes. Most of the tools
shown here are available at Asian markets, and most can be ordered from
websites as well.

The Thai stone mortar and

pestle (on the right) is made
from carved granite. It's used to
pound curry pastes and other
dried spice ingredients such as
coriander seeds, cumin seeds,
cloves, and dried peppers. The
mortar on the left is made from
clay and the pestle at the bottom
is made from wood. This kind of
mortar and pestle is commonly
used for pounding green papaya
salad (Som Tum), fresh peppers,
fresh garlic, and more.
This sticky rice steamer kit is
perfect for steaming sticky rice.
The basket is made from woven
bamboo, which keeps the sticky
rice from getting too wet during
steaming. The steaming pot is
made from aluminum and this
pot is about 8" wide at the top
and about 10" tall. Water is
placed in the bottom of the pan
and it's brought to a boil. Sticky
rice, which has been soaked
overnight (or for at least 3
hours), is placed in the basket.
The rice should steam for
approximately 15-20 minutes or
until it turns translucent. Any
round pot cover can be placed in
the basket in order to keep most
of the steam from escaping.

This three tray aluminum

steamer comes in a variety of
sizes. It's used for steaming fish,
vegetables, tapioca dumplings,
and chicken. Water is placed in
the bottom tray and it's brought
to a boil. Oil should be rubbed
on the trays before using to keep
the food from sticking. A big
sheet of banana leaves is often
used with this type of the
steamer to wrap up food prior to
cooking.
This electric rice cooker is the
most convenient way to cook
rice and you'll find one in most
homes in Asia. The rice cooks in
just 5-10 minutes and after it's
cooked you can leave it in the
rice cooker to warm until it's
ready to serve. Rice cookers
come in different sizes,
depending upon how much rice
you eat and how many people
you're cooking for. Common
sizes are 3, 5, 8, and 10 cups.
Rice cookers are available at
most Asian markets and many
department stores.
This Thai hot pot with lid is
made from aluminum. We use it
to serve soup like Tom Yum,
Hot and Sour Soup (Gang Som
Pae Za in Thai) and Chicken
and Coconut Soup (Tom Kha
Gai in Thai). Charcoal is placed
in the bottom of the pot (sterno
cans are used in the US), which
keeps the soup warm during a
meal (in Thailand a meal can
last several hours!). Thai hot
pots are sold at most Asian
markets or order online .

In Thai cooking, a good wok is

very important! A non-stick wok
or frying pan is best for stirfrying noodle dishes like pad
thai or fried rice. Stainless steel
or cast iron woks are best to use
for stir-frying vegetables or
meat.
The clay pot on the left is used
in the oven to cook dishes such
as Seafood with Silver Bean
Thread Noodle (Woon Sen Ob
Talay in Thai), Dungeness Crab
with Thai herbs (Poo Ob Mordin) and Pineapple Fried Rice
with Shrimp in Clay Pot (Kao
Ob Saparote in Thai). The clay
pot on the right is used for soups
like Tom Yum. Charcoal can be
put in the bottom to keep the
soup warm during the meal.
Clay pots are available at most
Asian markets .
This is a bamboo steamer tray
that's mostly used to warm
foods like dumplings, chicken
or pork meat, and vegetables.
Bamboo steamers come in a
variety of sizes and are available
at most Asian markets and some
supermarkets and department
stores.

This sticky rice serving basket is

perfect for serving sticky rice.
The woven bamboo allows the
rice to breathe a little and yet it
keeps some of the heat in as
well. In Thailand, rice is never
left uncovered during a meal, so
the bamboo server also helps
with that. Some baskets come
with brightly colored woven
bamboo and are very decorative
as well as functional!

Some of the utenstils commonly used in Thai cooking include a

spatula, which is used for stir-frying and works well when making Pad
Thai and other noodle dishes. Cooking chopsticks are very helpful
when making noodle dishes such as Pad Thai or Drunken Noodles
because they help lift up the strands of noodles so the sauce can cover
each noodle. Knives such as a chefs knife and a carving knife are very
important as well as a cleaver (not shown). A wire strainer is usually
made from either copper or steel wire and is very useful when deepfrying. A shredder works well when making Som Tum to cut the
unripe papaya into long thin shreds. A peeler works well when peeling
fruit or vegetables prior to cooking.

This little wood stool with metal

teeth on one end is used to
extract the meat from a coconut.
The coconut is cracked open
and the metal teeth loosen the
meat from the shell so it can be
used to make fresh coconut
milk.
This type of charcoal grill has
been used in Thailand for a
long, long time! Hot coals are
placed in the bottom of the grill
and a wok sits on the top. The
grill is essentially a metal pail
with concrete inside formed into
a space that holds charcoal
(which is added through a hole
cut into the side. A ceramic
piece holds the wok above the
coals.