  One
of the greatest joys of Thailand and especially Phuket is it's
superb cuisine. Seafood fresh from the Andaman sea is abundant
and combined with the large variety of European restaurants, the
choice is immense.
TERMS USED IN "THAI" MENU
|
|
| Cooking
techniques and Flavourings
| Kaeng: |
Curry |
| Phead: |
Red curry paste made with
red chilli and coconut milk |
| Kiew Wan: |
Green curry paste made with
green chilli and coconut milk |
 |
| Par: |
Red curry |
| Som: |
Spicy and sour soup with
tamarind |
| Panang: |
Dry aromatic peanut curry |
| Grathiam Prig Thai: |
Fried with garlic and Hot
Pepper |
| Kee Mow: |
With kaffir lime leaves
and chilli |
| Praew Wan: |
Sweet and sour |
| Prik Gaprow: |
Fried with chilli and basil
leaves |
| Yang: |
Barbecued |
| Yam: |
Spicy and sour |
| Phad: |
Sauteed |
| Ob Mor Din: |
Steamed in a pot |
|
Cooking
Techniques | Meats & Seafood | Vegetable
| Rice | Starters
| Salad/Soups | Noodles
| Sauces | Fruits |
|
Meats & Seafood
| Gai: |
Chicken |
| Moo: |
Pork |
| Nuea: |
Beef |
 |
| Ped: |
Duck |
| Pla: |
Fish |
| Hoi: |
Shellfish |
| Goong: |
Prawn |
| Pla Mueg: |
Squid |
| Poo: |
Crab |
|
Cooking
Techniques | Meats & Seafood | Vegetable
| Rice | Starters
| Salad/Soups | Noodles
| Sauces | Fruits |
Vegetables
| Grathiam: |
Garlic |
| Khing: |
Ginger |
 |
| Hed: |
Mushrooms |
| Fuk Thong: |
Pumpkin |
| Pak Kard: |
Lettuce |
| Kalumpree |
Cabbage |
| Pak Chee: |
Parsley |
| Tang Kva: |
Cucumber |
| Thua Ngork: |
Bean sprout |
| Phad Pak: |
Sauteed mixed
vegetable |
|
Cooking
Techniques | Meats & Seafood | Vegetable
| Rice | Starters
| Salad/Soups | Noodles
| Sauces | Fruits |
| Rice
| Khao Suay: |
Steamed rice |
| Khao Tom: |
Boiled rice |
| Khao Niew: |
Sticky rice |
| Khao Pad: |
Fried riece (with chicken,
pork or seafood) |
|
Cooking
Techniques | Meats & Seafood | Vegetable
| Rice | Starters
| Salad/Soups | Noodles
| Sauces | Fruits |
Starters
| Mee Grob: |
Sweet crispy noodles |
| Kiew Grob: |
Little flated pastry cases
filled with minced pork |
| Popia: |
Spring rolls filled with
shredded meat or fish and glassnoodles |
| Tod Mun: |
Deep fried fish /crab or
shrimp cake |
| Grathong Thong: |
Minced meats with herbs
in pastry shells |
|
Cooking
Techniques | Meats & Seafood | Vegetable
| Rice | Starters
| Salad/Soups | Noodles
| Sauces | Fruits |
Salad/Soups
| Gaeng Jued: |
Clear and mild
soup |
| Poh Tak: |
Spicy mixed
seafood soup with lemon grass |
| Tom Kar: |
Sour and spicy
soup with coconut milk (usually chicken) |
| Tom Yam: |
Sour and spicy
soup with coconut milk (usually chicken or prawn) |
| Som Tam: |
Papaya salad |
| Larb: |
Minced meats
with Thai herbs |
|
Cooking
Techniques | Meats & Seafood | Vegetable
| Rice | Starters
| Salad/Soups | Noodles
| Sauces | Fruits |
Noodles
| Guang Thiew: |
Noodles |
| Sen Mee: |
Rice vermicelli |
| Ba Mee: |
Egg noodle |
| Woonsen: |
Glass noodle |
| Phad Thai: |
Fried noodle
Thay style with stuffed egg |
| Phad Si-iew: |
Fried noodle
with meat in soy sauce |
| Radd Nah: |
Noodle in light
gravy |
|
Cooking
Techniques | Meats & Seafood | Vegetable
| Rice | Starters
| Salad/Soups | Noodles
| Sauces | Fruits |
| Sauces
| Nammun Hoi: |
Oyster sauce, strong and
salty |
| Nam Prik: |
Thai sauce (dip with shrimp
paste and chilli) |
| Nam Pla: |
Fish sauce (sometimes with
chilli and lime juice) |
|
Cooking
Techniques | Meats & Seafood | Vegetable
| Rice | Starters
| Salad/Soups | Noodles
| Sauces | Fruits |
Fruits
| Saparot: |
Pineapple |
| Ma-muang: |
Mango |
 |
| Kluey: |
Banana |
| Ngor: |
Rambutan |
| Ma-prow: |
Coconut |
| Mala-kor: |
Papaya |
| Som: |
Orange |
| Champoo: |
Rose apple |
| Noi-na: |
Custard apple |
|
Cooking
Techniques | Meats & Seafood | Vegetable
| Rice | Starters
| Salad/Soups | Noodles
| Sauces | Fruits |
BOOKINGs
