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Thai Menu Terms

A few Useful terms -

Gaeng chud - soups.

Kaeng - Curry.

Kai - Chicken.

Ka-ti - Coconut extract.

Khai - Egg.

Khao phad - Fried rice.

Khao suay - Steamed rice.

Khantoke - originally a north-eastern banquet conducted around a low table while seated on triangular cushions; some restaurants in Britain advertise "khantoke seating".

Khantoke Boxes - The Thai version of the Japanese 'bento box'. Diners being given a round tray, containing a complete meal - generally four or five dishes including a starter, main dish(es) with rice or noodles and dessert- this is now starting to appear in some British Thai restaurants; and make ideal take away meals on the move.

Khing - with ginger.

Kuaytiaw - Noodles.

Kung - Prawns or shrimps.

Larb - meat salads.

Manao - Lime.

Mee - noodles (interchangeable with Sen).

Muu - Pork.

Naam sii-yu - Soy sauce.

Nam prik - a hot sauce with many variations.

Neua - Beef.

Op or Ob - baked.

Pad or Pat - stir-fried.

Pet or Ped - hot and spicy.

Phat - Stir-fried.

Phet - Spicy/hot.

Phrik - Chill.

Plaa - Fish.

Prik - chili.

Sen - noodles, made from rice, mung beans or rice.

Tom - boiled; also used for soup.

Tod, Tort, Tort or Taud - deep-fried.

Yam - salads, generally containing a small quantity of meat or fish.

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