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Thai food glossary index

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Thai food glossary terms

  • pad kee mao

    Stir fried broad rice noodles, soy sauce, fish sauce, garlic, meat or tofu, bean sprouts and chilli with basil to make it spicy.

  • pad khing

    a Chinese-influenced dish that is popular in Laos and Thailand. It contains fried chicken and different vegetables like mushrooms, peppers and onions, but other meats may be used. The most important ingredient is the sliced ginger which gives the dish a very characteristic taste.

  • pad thai

    Thailand's well-known noodle dish combines stir-fried rice noodles, shrimp, peanuts, bean sprouts, eggs, garlic and chilli.

  • panaeng

    A sweet and mild curry, it traditionally includes dried chillies, galangal, lemon grass, coriander root, coriander seeds, cumin seeds, garlic, and salt, and sometimes also shallots, peanuts, and shrimp paste.

  • panang curry

    A sweet and mild curry, it traditionally includes dried chillies, galangal, lemon grass, coriander root, coriander seeds, cumin seeds, garlic, and salt, and sometimes also shallots, peanuts, and shrimp paste.

  • penang

    A sweet and mild curry, it traditionally includes dried chillies, galangal, lemon grass, coriander root, coriander seeds, cumin seeds, garlic, and salt, and sometimes also shallots, peanuts, and shrimp paste.

  • phad thai

    A dish of stir-fried rice noodles with eggs, fish sauce,tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts and coriander. It is normally served with a piece of lime, the juice of which can be added along with Thai condiments. Pad Thai is one of Thailand's national dishes.

  • satay

    Small pieces of meat or fish grilled on a skewer and served with a spicy peanut sauce.

  • som tam

    A spicy salad made with papaya, sour lime, hot chillies, salty fish sauce and palm sugar to make it sweet. Usually served with sticky rice or rice noodles.

     

  • thai green curry

    Made from a curry paste consisting of green chilli peppers, shallots, garlic, galangal, lemon grass, coriander roots, peppercorns, salt, shrimp paste and kaffir lime zest.

  • thai red curry

    Made from a curry paste consisting of red chilli peppers, shallots, garlic, galangal, lemon grass, coriander roots, peppercorns, salt, shrimp paste and kaffir lime zest.

  • tod mun pla

    A deep fried spiced fish cake.

  • tom kha hed

    A spicy hot soup made with coconut milk, galangal, lemon grass and chicken. Usually has added fried chillies to give it a smoky flavour.

  • tom kha soup

    A spicy hot soup made with coconut milk, galangal, lemon grass and chicken. Usually has added fried chillies to give it a smoky flavour.

  • tom yam soup

    With distinct hot and sour flavours, with herbs. The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, shallots, lime juice, fish sauce, tamarind, slices of ginger and crushed chilli peppers.

  • tom yum soup

    With distinct hot and sour flavours, with herbs. The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves, galangal, shallots, lime juice, fish sauce, tamarind, slices of ginger and crushed chilli peppers.

Disclaimer: Our food glossary provides generic reference information only. The actual product may vary.