How many types of Thai vegetables do you know?

This Thai vocabulary will introduce you to a list with the names of the different Thai vegetable names. In Thai vegetables mean pàk (ผัก).

30 Most Commonly Vegetables Name In Thai:

• tomato – 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.

• eggplant – มะเขือยาว (má-kĕua-yaao)

• spinach – 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)

• collard greens – คะน้า (ká-náa) Mostly eaten stir-fried with oyster sauce.

• broccoli – บร็อคโคลี่ (brɔ̌ck-ko-lêe)

• cauliflower – ดอกกะหล่ำ (dòk-gà-làm)

• cabbage – 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.

• lettuce – ผักกาดหอม (pàk-gàat-hŏm)

• shallot – หอมแดง (hŏm-dɛɛng) Shallots, not onions, are essential for Thai cuisine. They are used for making Thai curry pastes, salads, and certain condiments and pickles. They are also served raw on the side with certain dishes such as khao soi.

• onion – หอมหัวใหญ่ (hŏm-hŭa-yài)

• garlic – กระเทียม (grà-tiam)

• cucumber – แตงกวา (dtaeng-gwaa) Typical Thai cucumbers are small. Eaten raw with Nam phrik or as a Som tam ingredient.

• potato – มันฝรั่ง (man-fà-ràng)

• sweet potato – มันเทศ (man-tâyt)

• bamboo shoots – หน่อไม้ (nòr-máai) Used in stir-fried dishes and Thai curries.

• carrot – แครอท (kae-rôt)

• Daikon Radish – หัวไชเท้า (hǔua-chai-táo)

• pumpkin – ฟักทอง (fák-tong) Used in curries, stir-fries, soups, salads and sweets.

• beans – ถั่ว (tùa) A very versatile bean, it is used in curries and stir-fried dishes, but also served raw in Som tam salad or together with a Nam phrik (chilli dip).

• soy bean – ถั่วเหลือง (tùa-lʉ̌ʉang)

• green pea – ถั่วลันเตา (tùa-lan-tao)

• mushroom – เห็ด (hèt)

• corn – ข้าวโพด (kâao-pôht)

• asparagus – หน่อไม้ฝรั่ง (nòr-máai-fà-ràng) Literally meaning "European bamboo shoot", green asparagus is used mainly in vegetable stir-fries.

• morning glory – ผักบุ้ง (pàk-bûng) 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.

• chili – พริก (prík)

• bell pepper – พริกหยวก (príg-yùak)

• lemongrass – ตะไคร้ (dtà-krái)

• ginger – ขิง (kĭng)

• okra – กระเจี๊ยบ (grà-jíab)

Nearly every market in Thailand has an abundance of delicious fresh fruits and vegetables, and with a few tricks and some planning, you can easily stay a vegetarian for the duration of your stay.