Used in Pad Thai and stir-fries and are eaten raw.Vegetable & Herbs
Asian Chives (Gooey Chai)
Used in Pad Thai and stir-fries and are eaten raw.Baby Bok Choy (Pak Got Shanghai)
Steamed and eaten with Nam Prik or used in stir-fries or soups.Bamboo Shoots (Naw Mai)
Used in some Thai curries and a special Isaan curry called Gang Naw Mai.Banana Flower (Hua Plee)
Eaten with Kanom Jeen Namya and Pad Thai. Only the tender inside part is eaten.Banana leaves (Bai Tong)
Used to wrap up food prior to steaming. They impart a very subtle, grassy flavor to the food.Bitter Leaf (Chapoo)
Eaten raw or used in soup or salads.Bitter Melon (Marah)
A very bitter vegetable used in stir-fries and soups.Bitter melon Leaves (Yod Mala)
It have a bitter taste and are very good in the Issan dish Beef Om. They're also steamed and eaten with dipping sauce.Boniato (Mun Tet)
Primarily used in making Thai desserts. Boniato, as well as taro, is available at many Asian markets.Cha-om
A very unusual tasting (and smelling) vegetable that is eaten raw or cooked with eggs.Chayote (Mala Waan)
Tastes like fuzzy gourd and is used in Red Curry with Chicken, Clear Hot Soup with Fish and other stir-fried dishes.Cherry Eggplant (Makuea Poo-ung)
Used in curries and is eaten with Nam Prik. It's very bitter!Chinese Brocolli (Kana)
More flavorful than regular brocolli and is steamed or stir-fried in dishes such as Rad Na.Chinese Celery (Kun Chai)
Used in many dishes and is similar to celery, but has a stronger flavor.Chive Flowers (Dok Gui Chai)
The flowering tips of chives and are used in stir-fries.Cilantro (Pak Chee)
From the coriander seed and is used in many different Thai dishes.Culantro (Pak Chee Farang)
Usually eaten raw and can also be cut up and added to Laab (Isaan Meat Salad).Daikon Radish (Hua Pak Got Kao)
Used in soups and stir-fries. Daikon is also used in a deep-fried tempura-like appetizer.Dill (pak chee lao)
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.Dok Kare
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.Dried Thai Chili (Prik Hang)
Used in soups, salads and stir-fries and is ground or served whole.Page 1 of 4
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