SA-WUS-DEE                        
SA-WUS-DEE-KRUB                
SA-WUS-DEE-KHA
RA-TREE-SA-WUS
KOB-KHOON
KOB KHOON MARG
AA-HARN-A-ROY-MARG

PHAW PIA
TOD MUN
GOONG YANG
YUM OR PLAA
PAD
TOM
OB
YANG
TOM YOM
GAOY TIEW
SEN MHEE
SEN LEG
BHAA MHEE
KAOW PAD
KAOW SAOY
KAOW TOM
AOY TIEW NAAM
KHAI TOD
KHAI TOM
GANG PED/GANG DANG
GANG KEAW WHAN
GAOY TIEW PAD THAI
GAOY TIEW LAAD NHAA

GAI
NUE
MHOO
GOONG
PHOU
HOY
PLAA
PLAA MAOG

NAAM TALN
NAAM PLA
GLAER
NAAM SOM
NAAM MUN HOY
SEA EAW KHAOW
SEA EAW DUM
GRAPI
HAOM YAI
HAOM KEAW
PRIG DANG
KHAR
TA-KRAI
BAI MA GROOD
BAI SA RA NEA
BAI HO RA PHA
BAI GRA PRAOW
PUG CHEE

Thais like their food highly spiced, especially curries. A half dozen or so different kinds of chilies are
used with what may appear to the uninitiated as abandonment, the hottest of all being a deceptively
pretty little yellow one called “PRIK KEE NU LUANG.”

How to Eat Thai Food
Since the majority of Thai dishes are either soft or soupy. Chopsticks are not used at a Thai dinner in
Thailand; a large spoon and a fork are usually the only utensils provided, the fork being used to push
the food onto the spoon. A large platter of rice is the mainstay of the meal with five or six small bowls of
curry, vegetables, fish, soup and the like set around it. You put a pile or rice in the middle  of your plate
and then add a little of each dish to it.

Thai like to eat when the mood strikes them, at almost any hour of the day or night. Their philosophy
regarding food is, quite simply. “Eat when you are hungry”.

Curry
Curry is only one small part of Thai cuisine, which, on closer acquaintance reveals itself as immensely
varied and complex - so complex, In its proper preparations that you rarely get it in restaurants, which
generally offer only basic dishes. Thai House in Albuquerque is proud to offer you our Thai curry.

Basic Seasonings and Sauces
The Basic seasoning of Thai food are chilies (in curry, soup, stir fried dishes), garlic, onion, basil (in
soup and salad), lemon grass (in hot & sours soup), lemon leave (in hot and sour soup), galanga (in
hot and sour soup), while pepper, mint leave (in hot and sour soup, and spicy salad), and coriander (in
spicy salad, and soup). There are also a number of basic sauces that Thais like to have at every
dinner, the most essential being “NUM PLA”, or fish sauce.

Thai Art

The Art of Thai Vegetable and Fruit Carving

Delicious Guavas

A Decoration Made From a
Watermelon

Yellow Watermelon

Beautiful Pickled Ginger

Reference:

Penpan Sittitrai.  The Art of Thai Vegetable and Fruit Carving,  Srisiam Printing Press
   Co.,Ltd., Bangkok.

Sredtamun Kanchanakool.  The Pattern in Thai Architecture.  DLS Printing, Bangkok.