Noodles
Vary in size and shape, made of rice flour, wheat-flour or vegetable starches. Noodles are eaten hot or cold, steamed, stir-fried, deep-fried, boiled, or served in a soup. Noodles are an excellent source of protein, low in calories and high in complex carbohydrates. The Chinese have been feasting on noodles for at least 5,000 years.

Mushrooms
Mushrooms were gathered and eaten from the time of early man, yet it wasn’t until the 18th century they became common in Europe, often looked upon with suspicion. Several types of mushrooms can be found in everyday Thai dishes, e.g. Oyster -, Shiitake - & Straw mushrooms. They are used for soups, stir-fries, curries or eaten raw in salads.

Coconut milk/cream
Thick white liquid obtained from compressing fresh coconut meat. Coconut milk is the base of most Thai curries. Coconut oil contained within the milk are said to have potent anti-viral, anti-fungal and anti-microbial effects.

Potatoes
Cultivated for over 4000 years in Peru, introduced in the late 19th century to the tribes of Northern Thailand either from Burma or China. Did not attract much attention until the second half of the 20th century. Can be found in some curry dishes.

Shrimps
Thailand grows much of the world’s shrimp, and it is a popular ingredient in recipes. Shrimps are grown in both rivers, still fresh water and the ocean. Thailand’s national dish is a spicy shrimp soup called Tom Yum Koong.

Onions
Onions have been grown since before recorded history and been enjoyed by most cultures throughout time. Onions are not so popular as shallot in Thai cooking but can be found in soups, salads, stir-fried dishes and curries.

Tomatoes
Native of western South America, introduced to Europe in the mid 1500’s and later came with Portuguese merchants to Thailand.

Cucumber
The cucumber found in Thailand is pickling cucumber, small and very crunchy. Often used to accompany hotter dishes as a refreshing taste, either peeled and sliced as it is or in a small bowl with vinegar.

Fish sauce
The single, most important flavoring ingredient in Thai cooking, used like salt in western cooking. Genuine fish sauce is the juice from the flesh of fish that is extracted in a process of prolonged salting and fermentation.

Pineapple
Sweet and juicy, grows on the ground. Often eaten as a dessert with a pinch of salt and can be found in cooked dishes. Native to South America.

Mango
Called ’The king of fruits’ and are very popular, mangos are both eaten as a fruit and used in cooking, especially salads. It is green when unripe and yellow when ripe.

Lychee
Highly regarded by Thais, lychees are grown in abundance in the North, but for only a brief period of the year. Small and round, with a hard seed inside, they are easily peeled by hand and are juicy.

Papaya
When ripe, the papaya turns and orange color with streaks of red. The flesh inside is sweet, juicy and full of vitamins. Unripe papaya is used to make a popular spicy salad known as Som Tam.