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Thai Vegetables

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หน่อไม้ฝรั่ง nòr máai fà-ràng

Literally meaning "European bamboo shoot", green asparagus is used mainly in vegetable stir-fries.

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หัวปลี

Banana flowers can be eaten raw, e.g. Yam hua pli (a spicy salad with thinly sliced banana flowers), or steamed with a Nam phrik (chilli dip). It can also feature in Som tam, in soups or deep-fried, as in Thot man huapli. The taste of the steamed flowers is somewhat similar to that of artichokes... more

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ผักชีลาว

Fresh dill is used mainly in certain soups and in curries from north-eastern Thailand which do not contain coconut milk. It literally means "coriander from Laos" in Thai.

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ผักชีล้อม pàk chee lóm

Eaten in soups, curries, stir-fries and also raw. This is one of the vegetables known as Phak chi lom, the other is Trachyspermum roxburghianum.

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ใบตอง:ใบกล้วย

When used as a way of wrapping food, it is known as bai tong (ใบตอง). When used for steaming dishes such as Ho mok pla, it also imparts a subtle flavour.

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ผักหวาน

eaten with Nam phrik

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ผักกาดขาว

Literally "white cabbage", it is often eaten in soups and stir-fried dishes but also raw, sliced very thin, with certain spicy noodle soups or raw with Nam phrik.

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พริกหยวก

Very large, mild tasting pale-green peppers which can be found in certain stir fried dishes or deep fried stuffed with, for instance, pork.

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สะเดา

The leaves and flowers of the neem tree (Azadirachta indica) are eaten blanched, often with Nam phrik.

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ผักขม pàk kŏm

Used in salads and in soups like Tom chap chai and Tom kha mu. Mostly hybrids are offered in the market. The red-leafed Amaranth is known as Phak khom bai daeng (Thai: ผักขมใบแดง)

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ฟักแม้ว

The young shoots and greens are often eaten stir-fried or in certain soups.

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กระเจี๊ยบเขียว

The products of the plant are mucilaginous, resulting in the characteristic "goo" or slime when the seed pods are cooked; the mucilage contains soluble fiber. Pods are cooked, pickled, eaten raw, or included in salads. Okra may be used in developing countries to mitigate malnutrition... more

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ผักกวางตุ้ง pàk gwaang-dtûng

Literally Guangdong greens

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น้ำเต้า

Like other members of the Cucurbitaceae family, gourds contain cucurbitacins that are known to be cytotoxic at a high concentration. The tetracyclic triterpenoid cucurbitacins present in fruits and vegetables of the cucumber family are responsible for the bitter taste, and could cause ulcers in... more

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ผักคะน้า

Mostly eaten stir-fried with oyster sauce.

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ผักเสี้ยน

The leaves are a popular food item fermented with rice water as Phak sian dong pickle.

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บวบหอม

Used in stir-fries, in curries and in Kaeng type soups.

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ผักกระถิน

Tender pods or seeds are eaten raw with Nam phrik.

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ตาลปัตรฤๅษี:ผักพาย:ผักต้นจอง dtaa-lá-bpàt reu-sĕe

Eaten in soups, curries and stir-fries. Popular in Isan. It is popularly known as Phak phai (Thai: ผักพาย), not to be confused with Phak phai (Thai: ผักไผ่), the leaves of Persicaria odorata, another type of edible leaf.

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ผักแพว:ผักไผ่

The leaf is eaten with raw beef larb.

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ผักแขยง pàk kà-yăeng

Eaten raw with Nam phrik. Popular in Isan.

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ถั่วงอก tùa ngôk

It is often eaten in soups and stir-fried dishes. Thais tend to eat bean sprouts raw to semi-raw, for instance in Phat Thai noodles where it is either sprinkled on top of the finished dish raw or added into the pan for one quick stir before serving

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ผักกาดฮ่องเต้ pàk hông-dtây

Used mainly in Thai-Chinese soups and stir-fries, this vegetable is known under several names in Thailand. Besides the aforementioned, it can also be called phak kat hongte (Thai: ผักกาด ฮ่องเต้), phak kwantung hongte (Thai: ผักกวางตุ้งฮ่องเต้ ), and phak kwantung Hong Kong (Thai:... more

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Asian mustard greens are most often stir-fried or pickled.

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ถั่วแระ tùa ráe

Pods are boiled and seeds are eaten as a snack with salt.

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มะเขือพวง

This pea sized eggplant is often used in curries and is indispensable in Nam phrik kapi, a chilli dip containing shrimp paste, where it is used raw.

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มันสำปะหลัง

A popular traditional cassava-based dish is Chueam (Thai: เชื่อม), a candied starchy dessert. The tubers are also used for making tapioca pearls used in desserts and drinks.

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กะเปก

This vegetable has been grown for at least 400 years. It is popular for its flavor and tender texture, and it is eaten raw or cooked. It stays crisp when stir-fried. The main harvesting season is between September and November. This is also typhoon season in parts of Asia, a time when many other... more

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แตงกวา

Typical Thai cucumbers are small. Eaten raw with Nam phrik or as a Som tam ingredient.

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ผักกูด

Used in curries, soups and salads.

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ใบย่านาง

In the Lao Isan culture of northeastern Thailand, the leaves are used in the preparation of kaeng no mai (Thai: แกงหน่อไม้, sometimes called kaeng Lao (Thai: แกงลาว)), after the ethnic Lao majority of northeastern Thailand, is a chili-hot tasting soup contained bamboo shoots, chilis, salt, and... more

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มะระขี้นก má rá kêe nók

The small variety is most often eaten raw with Nam phrik. Popular is Tom chuet mara (Thai: ต้มจืดมะระ): bitter gourd in a clear broth, often stuffed with minced pork.

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มันเทศ

Man thet (literally meaning "foreign tuber") is popularly also known as man daeng (Thai: มันแดง; "red tuber"); boiled pieces are eaten as a snack or used as an ingredient for desserts.

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ตำลึง

Tindora (Luuk Tum Loong in Thai) is boiled and eaten with dipping sauce or stir-fried. They resemble cucumbers but are only 1-2 inches long. They can be found in Indian markets.

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อ้อย

Sugarcane, or sugar cane, are several species of tall perennial true grasses of the genus Saccharum, tribe Andropogoneae, native to the warm temperate to tropical regions of South Asia and Melanesia, and used for sugar production. It has stout, jointed, fibrous stalks that are rich in the sugar... more

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รากบัว

Used in curries, stir-fries, drinks and sweets.

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ถั่วพู

Often eaten raw with Nam phrik.

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กระเจี๊ยบแดง:กระเจี๊ยบ:กระเจี๊ยบเปรี้ยว

In Thailand, roselle is generally drunk as a cool drink, and it can be made into a wine.

ถั่วฝักยาว

The crisp, tender pods are eaten both fresh and cooked. They are at their best when young and slender. They are sometimes cut into short sections for cooking uses.

They are a good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and a very good source... more

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มะรุม

Many parts of moringa are edible, with regional uses varying widely:

  • Immature seed pods, called "drumsticks"
  • Leaves
  • Mature seeds
  • Oil pressed from seeds
  • Flowers
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แห้วทรงกระเทียม hâew song grà tiam

The water chestnut is not a nut at all, but an aquatic vegetable that grows in marshes, under water, in the mud. It has stem-like, tubular green leaves that grow to about 1.5 m. The water caltrop, which also is referred to by the same name, is unrelated and often confused with the water chestnut... more

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ฟักเขียว

Used in stir-fries, soups.

มะเขือเปราะ

About the size of a ping pong ball, these eggplants are used in curries or stir-fries, but they are also eaten raw with Nam phrik (Chilli dips).

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ผักกาดหัวขาว

mostly used in soups.

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ขี้เหล็ก

This plant has medicinal value and it contains a compound named Barakol. The leaves, tender pods and seeds are edible, but they must be previously boiled and the water discarded. They are used in Burmese and also in Thai cuisine where one of the most well-known preparations is Kaeng khilek (Thai... more

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มันเสา

Purple yam is used in a variety of desserts, as well as a flavor for ice cream, milk, Swiss rolls, tarts, cookies, cupcakes, cakes and other types of pastries. In the Philippines, it is known as ube and is often eaten boiled, baked, or as a sweetened pudding called ube halayá; the latter is a... more

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เผือก

Usually boiled pieces are an ingredient of a variety of desserts. Slices of deep fried taro are also popular as a snack.

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สาหร่ายไก săa-ràai gai

In Laos, Cladophora spp. (ໄຄ [kʰáj] "river weed" or more precisely ໄຄຫີນ [kʰáj hǐːn] "rock river weed") are commonly eaten as a delicacy and usually known in English under the name "Mekong weed". The algae grow on underwater rocks and thrive in clear spots of water... more

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ชะอม

Young feathery leaves of the Acacia pennata tree which are used in omelettes, soups and curries. In Northern Thai cuisine they are also eaten raw as for instance with Tam mamuang, a green mango salad.

ผักบุ้ง

The large variety (Phak bung chin) is mostly eaten stir-fried or in soup. The small variety (Phak bung na) is generally served raw with Som tam or with Nam phrik.

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ชะพลู

This plant is a perennial herb with creeping rhizomes, and a striped stem that grow to 40 cm high. Its leaves are thin, heart-shaped, and 8–10 cm long and 8–11 cm wide, with 5 main veins from the base of the blade, oil glands on the upper surface, and finely pubescent veins on its under side.... more

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หน่อไม้

Used in stir-fried dishes and Thai curries.

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ใบบัวบก

Usually made into iced drink.

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ต้นหอม:หอมต้นเดี่ยว

served raw on the side with Pad Thai

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ผักปลัง

Basella alba is a fast-growing, soft-stemmed vine, reaching 10 metres (33 ft) in length. Its thick, semi-succulent, heart-shaped leaves have a mild flavour and mucilaginous texture. It is rich in vitamins A and C, iron and calcium. It has been shown to contain certain phenolic phytochemicals and... more

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ดอกกุยช่าย

stir fried dishes with oyster sauce

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บวบเหลี่ยม

Used in stir-fries and in Kaeng type soups.

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ดอกโสน

These small yellow flowers are eaten stir-fried, in omelette or in sweets such as in Khanom dok sano.

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ดอกแค

The flowers of the Sesbania grandiflora are often eaten steamed with Nam phrik or used in certain curries such as kaeng som.

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จิกน้ำ:กระโดน

Shoots, young leaves and flowers of the tree are eaten raw with Nam phrik. Popular in Isan.

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กุยช่าย

Closer in flavour to garlic than onions. Used to season cooking and is used in stir fries such as pad Thai. Comes in green and yellow varieties.

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ใบปอ

The leaves are eaten blanched as a dish with khao tom kui (plain rice congee). The taste resembles that of spinach and samphire.

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สะตอ

The seeds of the Parkia speciosa (inside the pods) are usually eaten in stir fries.

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ฟักทอง

Used in curries, stir-fries, soups, salads and sweets.

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ผักแว่น

Eaten raw with Nam phrik. Popular in Isan.

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กะหล่ำปลี gà-làm bplee

In Thai cuisine, cabbage is often served raw on the side with Thai salads such as som tam or lap, steamed or raw with nam phrik, or boiled in soups and curries.

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ผักชีฝรั่ง

A herb often seen in spicy soups and Northern curries. It literally means "European coriander", perhaps because it was brought from the Caribbean to Thailand by Europeans.

แขนง kà-năeng

The sprouts that come up from the roots after the main cabbage has been harvested

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ผักกระเฉด pàk grà-chàyt

Usually eaten raw with Nam phrik. Popular in Isan.

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มะเขือเทศ má-kĕua tâyt

Literally meaning "foreign eggplant", it is used in salad such as Som tam, as an ingredient in stir-fries such as in Thai fried rice, but also cooked to a thick sauce as in the chilli paste Nam phrik ong.