Noodles
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| Rice stick noodles (sen lek) – Thai people called “Chantaboon Noodle” or “Sen Lek”. These rice noodles are used in Pad Thai noodle or add them along with some broth, but they need to be soaked into water for a few minutes to soften them before use. |
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| Big flat noodles (sen yai) – They are usually sold as fresh sheets, which are either left whole or sliced into various widths. “Pad see eww” dish is seem to be one of the most favorite stir fried noodle with big flat noodle and also “Lard Na” (gravy noodle). |
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| Rice vermicelli (Sen mee) – These are very fine rice noodles. They are used in stir fried, and noodle soup, before using, soak the dried noodles in hot water until they're soft. |
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| Fresh rice noodles (ka nom chean) – This is a Thai fresh rice noodle, They can not keep long time, and always come in a nests. Thai people like to eat them with Green curry or Red curry, Panang curry will be accepted, this is truly the authentic Thai dish. |
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| Egg noodles (ba mee) – These noodles are also a rice noodle but enriched with egg, that is how they have yellow color. There are two kinds of them, flat and round. Thai people like to eat dried egg noodle with barbeque pork and Chinese mustard green which is called “ba mee moo dang”. |
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| Mung Bean noodles (wun sen) – Also known as bean thread vermicelli or glass noodles. These are made from green mung beans, which are the same beans as those used for sprouting. They are very firm and resilient, normally used in a soup or make a Spicy Thai salad (yum wun sen). |
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| Rice flake noodles (sen kwai chap) – These noodles have triangle shape; normally they are dried and flat. They are popular to use in soups with cinnamon stick, star anise, boiled egg, and pork (kwai chap). |
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| Spring roll wrappers (pang ho po pia) – They are made from a simple flour and water dough, are used for making deep fried spring roll (po pia tod) and Thai fresh spring roll (po pia sod). |
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| Wonton wrappers (pang ho giow) – These are similar to spring roll wrappers but they are smaller, are used for making steamed dumpling (ka nom jeeb), fried dumpling (giow tod), or dumpling soup (giow nam). |
Rice
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| Thai jasmine rice - has a delicate but distinctive scent of jasmine, and is particularly highly prized in Thailand. |
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| Sticky rice – also known as glutinous rice. Sticky rice can be part of the meal; papaya salad with sticky rice or dessert. It’s well known as sweet sticky rice with mango. |
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| Black sticky rice – Normally, Thai people use black sticky rice to make the dessert called “black rice pudding”, which is topped with coconut milk. |
Flour
There are different kinds of flours which are used in a lot of Thai cooking, the most popular thickening agents in Thai cooking are cornstarch, tapioca flour and also rice flour is used to make batters.
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| Cornstarch (pang khaow pod) – This fine white powder, made from corn (maize) is a useful thickening agent for sauces, soups and casseroles. |
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| Rice flour (pang khaow jaow) – More finely milled than ground rice, this is also known as rice powder. The texture is similar to that of cornstarch. Rice flour is used for thickening sauces, and to make dessert. |
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| Glutinous rice flour (pang khaow neow) – This flour is made from short-grain rice that becomes moist, firm and sticky when cooked, a result of its higher proportion of waxy starch molecules. Because of its chewy texture, glutinous rice flour is a favorite base for dumplings, buns and pastries. |
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| Tempura flour (pang go gi) – This tempura flour can make meat or vegetables raise and crispy. |
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| Tapioca flour (pang mun sum pa lung) – The flour is used as a thickening agent for soups, fruit fillings, glazes, etc., much like cornstarch. |
