Meats:
gai (chicken)
moo (pork)
neua (beef)
bped (duck)
kai (egg)
Seafood:
gung (shrimp)
bpla (fish)
ahaan talay (n: seafood)
talay (adj: seafood)
pla meuk (squid)
pu 第三声 (crab)
hoi (shellfish: general term for things like mussels, clams, oysters, scallops and cockles)
Plants:
taohu (tofu)
pak (vegetables)
tuua (nuts / beans)
tuua lisong (peanuts)
Khing ขิง (Ginger)
Krathiam กระเทียม (Garlic)
Hom daeng หอมแดง (Shallot)
Horapha โหระพา (Thai basil)
Kha ข่า (Galangal)
Ta-khrai ตะไคร้ (Lemon grass)
Phrik thai dam พริกไทยดำ （Black pepper)
Phrik thai (phrik thai khao) พริกไทย (พริกไทยขาว) (White pepper)
mangsawirat (vegetarian)
jay 第三声 (vegetarian, no animal products and pungent herbs)
Cooking methods:
phad (stir-fry)
tom (soup)
gaeng (curry)
neung 怒 (steamed)
tod (deep fried)
yang 样 (grilled: big pieces of meat)
ping 冰 (grilled: skewers)
Spicy terms:
prik (chili)
ped (spicy)
ped ped / ped mak (very spicy)
ped nid noi (a little bit spicy)
mai ped (not spicy)
Drinks:
nam plao (water)
nam ta-khrai (lemongrass drink)
nam kheng (ice)
gafae (coffee)
cha / nam cha (tea)
yen (iced drinks)
ron (hot drinks)
bia (beer)
Boat noodles (kuay teaw ruea)
Cuts:
beef (ner nua) – meatballs (luk chin), small cut beef (nua sod), soft beef (nua peuay)
pork (ner moo) – pork balls (luk chin moo), fish balls (luk chin pla), minced pork (moo sub), roasted pork (moo daeng)
duck (ner ped) – duck meat (ner), drumstick (nong), wings (pik), blood (lerd), intestines (sai)
Soup types:
plain broth (naam sai)
Tom Yam (naam tom yam)
blood (naam tok)
pink (yen ta fo)
dry/ without soup (heng)
Noodle types:
rice noodles (sen): sen yai (wide, flat fresh noodles), sen lek (thin, flat, dried noodles), sen mee (thin, round noodles)
glass vermicelli (woon sen)
egg noodles (ba mee)
instant noodles (mama)
Noodle dishes:
Yum Woon Sen (glass noodle salad)
Rad Na (noodles in brown gravy)
Khanom Jeen (vermicelli noodles with coconut curry sauce)
Khao Soi ( crispy noodles with coconut curry)
Pad See Ew (stir fried noodles with kale and egg)
Kuey Teaw (noodle soup)
Pad Kee Mao (Similar to Pad See Ew but with mixed meat and seafood and with chilli)
Yen Ta Fo (pink coloured noodle soup served with fish balls and fried dumplings)
Pad Thai (stir fried noodle with egg, peanuts, shallots, lime and bean sprouts and meat or tofu)
Rice dishes:
khao phad (fried rice)
ka prao moo sub khai dao (ka prao: holy basil, moo: pork, sub: chopped, khai: egg)
khao moo daeng (BBQ pork rice)
moo pad prik gaeng khai dao (stir fried pork curry paste with egg)
Curry dishes:
Kaeng kari (yellow curry)
Kaeng khae (a curry of northern Thai cuisine)
Kaeng khiao wan (green curry)
Kaeng pa (jungle curry)
Kaeng phet (red curry)
Kaeng som (sour curry)
Kaeng matsaman (Muslim curry)
Khao soi (a Burmese influenced curry noodle soup from northern Thailand)
Phanaeng (the name possibly refers to the Malaysian island state of Penang; a creamy and generally mild curry)
Phat phrik khing (stir-fried dry curry)