Thai Pantry Essentials

A Thai cook seasons from the pantry, not the spice rack. Salt comes from fish sauce, sourness from tamarind and lime, sweetness from palm sugar, richness from coconut milk, and depth from fermented shrimp paste and curry pastes. These are the Thai pantry ingredients that decide whether a dish tastes balanced or flat – the levers you pull to make salty, sour, sweet and hot sit in harmony.

We keep our Thai pantry ingredients fresh and buy them often, since a tired paste or a dull sauce shows in the bowl. Below are the 40-plus Thai pantry ingredients we cook with most, each with its Thai name and phonetics.

There are many interesting miscellaneous ingredients that create perfect dishes and traditional Thai and Akha Food. Some may be easy to find and get at your supermarket, some may be difficult to get. Some you can eventually make your own from scratch. For example, Tom Yum Paste (Nam Prik Pao) makes Tom Yum Goong. You can get this paste from Asia Market or learn to make it from our cookbook.

A lot of these miscellaneous ingredients you are able to get at your supermarket or Asia market. Like fish sauce or soy sauce. It may not be the Thai chef’s favorite brand, but you can get Chinese or Vietnamese soy sauce or fish sauce which can be used to cook Thai Akha food.

Cooking with Thai Pantry Ingredients in Chiang Mai

In class you meet these Thai pantry ingredients up close: you spoon fish sauce and taste how little it takes, balance palm sugar against lime, and stir coconut milk into a curry until it turns silky. Learning to cook with Thai pantry ingredients is really learning to season by taste, not by recipe – adjusting salt, sour, sweet and heat until the dish is yours. It is the skill you carry home long after the class ends.

Banana Leaf

TH – ใบตอง – Bai Tong

The banana leaf is the leaf of the banana plant. The leaves are large, flexible, and waterproof. They are used for cooking, wrapping, and food-serving in a wide range of cuisines. The leaves are not themselves eaten and are discarded after the contents are consumed. They impart an aroma to food that is cooked in or served on them, and keep juices in and protect food from burning as a foil does. It sits on the same shelf as our other Thai pantry ingredients.

Cashew Nut

TH – เม็ดมะม่วงหิมพานต์ – Met Ma-Muang Him-Ma-Paan

Cashew nuts are used in various Thai stir-fried dishes. Their mild, buttery flavor and satisfying crunch make them a popular addition to dishes like Gai Pad Med Mamuang (chicken with cashews), one of the most-ordered Thai dishes worldwide. At Thai Akha Kitchen, fresh cashews are used to add texture and richness to several of our signature recipes. It belongs on any list of essential Thai pantry ingredients.

Cassava Starch

TH – แป้งมันสำปะหลัง – Paengman Sapahlang

Cassava starch is a fine white powder extracted from the cassava root, used as a thickener and binding agent in Thai cooking. It creates a glossy, smooth texture when cooked and is used in many Thai desserts, noodle dishes, and soups. Cassava starch is particularly valued in Akha and Northern Thai cooking for making chewy dumplings and coating ingredients before frying to achieve a crispy exterior.

Chinese Pickled Soy Beans

TH – เต้าเจี้ยว – Taotjo

Chinese pickled soy beans, known in Thai as Tao Jiew, are whole or coarsely ground fermented soybeans preserved in brine. They add a deep, savory, slightly salty flavor to stir-fries, noodle dishes, and dipping sauces. In Thai cooking, they are commonly used in Pad See Ew (stir-fried rice noodles) and as a seasoning base for many wok dishes, adding an earthy umami depth that cannot be replicated by fresh soybeans. We restock it whenever we top up our Thai pantry ingredients.

Coconut Milk

TH – หางกะทิ – Haang Ga Tee

Grown and used in abundance throughout Asia, coconuts were originally named by Spanish explorers who used the term “cocos”, meaning grinning face. Coconuts are prized for being a diversely usable fruit, and can be harvested for their meat, milk, sugar, water, oil, and even husks. Coconut milk is extracted from the boiled flesh, and is used as a key ingredient in Thai kitchen. Its health benefits are numerous, and include many pertinent vitamins, minerals, and fiber. Like most Thai pantry ingredients, we buy it in small amounts and often.

Dark Soy Sauce

TH – ซีอิ๊วดำ – See Iw Dam

Dark soy sauce is thicker, darker, and slightly sweeter than regular soy sauce, with a richer, more complex flavor due to longer fermentation. In Thai cooking, it is used to add deep color and a mild caramel sweetness to stir-fries, braised dishes, and noodles. A small amount of dark soy sauce transforms dishes like Pad See Ew and Khao Kha Moo (braised pork leg with rice) with its distinctive dark color and rich umami depth.

Egg Noodle

TH – เส้นข้าวซอย – Sen Kao Soi

Egg noodles or Khao Soi Noodles in Thailand are made from egg, rice flour, water, added arrowroot or tapioca starches to enhance the texture and uniformity of the strands. The unleavened dough is cooked in boiling water, and then allowed to dry for a period of time before using. They are the essential noodle in Khao Soi – Chiang Mai’s iconic coconut curry noodle soup taught in our cooking classes. In our kitchen it ranks among the most-used Thai pantry ingredients.

Egg Tofu

TH – เต้าหู้ไข่ – Dtao-Hoo Kai

The egg tofu that is used in Thailand is originally from Japan. It is soft and firm at the same time, made from eggs and soy milk. The most common use for egg tofu in Thai dishes is the Clear Soup with Egg Tofu and Glass Noodles – the perfect soup for days you don’t feel well. Its silky texture absorbs broths beautifully, making it a versatile ingredient in both soups and stir-fries.

Fermented Soybean

TH – ถั่วเน่า – Thua Nao

Fermented soybean, known as Thua Nao, is a traditional Akha and Northern Thai ingredient made from sun-dried, fermented soybeans. It has a strong, pungent aroma and is used as a seasoning paste or dried in disc form. Thua Nao is a cornerstone of Akha hill tribe cooking, used to season soups, dipping sauces, and chili pastes. It adds a deep umami flavor that is distinctly Northern Thai and reflects the culinary heritage of the hill tribe communities around Chiang Mai. It is one of the Thai pantry ingredients we reach for almost every day.

Fish Sauce

TH – น้ำปลา – Nam Plaa

Another vital resource of Thai kitchen, fish sauce is added to most dishes for a different sort of layered twang that makes Thai cuisine ever so unique and irresistible. Fish sauce is the liquid produced by fermenting fish in sea salt. With a notably stronger taste, fish sauce can be used in smaller quantities to tweak your dish to perfection. It is the backbone of Thai flavor. It pairs with the other Thai pantry ingredients in countless recipes.

Fusilli

TH – เส้นสปาเก็ตตี้ฟูซีลี – Sen Spageti Fusilli

Fusilli are a variety of pasta formed into corkscrew or helical shapes, commonly known as Rotini in the U.S. In Thai Akha Kitchen’s online classes, fusilli is sometimes used as a Western-friendly alternative for certain stir-fried noodle dishes, demonstrating how Thai sauces and flavors work beautifully with a variety of noodle shapes.

Glass Noodle

TH – วุ้นเส้น – Wun Sayn

The Glass Noodle, also known as Cellophane Noodle or Crystal Noodle, is a part of many Asian cuisines. Not to be confused with Rice Vermicelli, they’re made from Mung beans and often called Mung Bean Threads. Dried Glass Noodles need to be soaked in water for 10 to 15 minutes before use. They turn clear, slippery, and extra flexible when fully cooked, and are often added to Thai Spring Rolls, Yam Wun Sayn salad, and various soups. Few Thai pantry ingredients get used as often as this one.

Ground Peanuts

TH – ถั่วลิสงบด – Tua Li Song Bot

Ground peanuts are a key finishing ingredient in many Thai dishes, adding nutty richness and gentle crunch. They are sprinkled generously over Pad Thai, added to papaya salad (Som Tum), and used in satay sauce. In Northern Thai cooking, ground peanuts also appear in certain chili dips and noodle soups. Fresh roasted and freshly ground peanuts are always preferred at Thai Akha Kitchen for maximum flavor. No cupboard of Thai pantry ingredients feels complete without it.

Larb Muang Spices Herbs

TH – น้ำพริกลาบเมือง – Nam Prik Larb Muang

Larb Muang Spice Mix is a Northern Thai dry spice blend used specifically for making Larb Muang – the Northern Thai version of the minced meat salad. Unlike the Lao-style larb made with roasted rice powder and lime, Larb Muang uses this aromatic blend of dried spices including long pepper, dried chilies, shallots, and various aromatics unique to Northern Thai cooking. It is one of the most distinctive flavor profiles of Chiang Mai cuisine.

Mung Beans

TH – ถั่วเขียว – Thaw Kheiy

Mung beans are small, green legumes widely used throughout Thailand in both savory and sweet preparations. In Thai cuisine, they appear in desserts like Kanom Tua Paep (steamed mung bean cake), soups, and as a filling for Thai sweets and dumplings. They are also the source of glass noodles (bean thread noodles) and bean sprouts, making them one of the most versatile ingredients in the Thai pantry. Guests soon learn to keep it with their own Thai pantry ingredients.

Nam Prik Nam Pla Sauce

TH – น้ำพริกน้ำปลา – Nam Prik Nam Pla

Nam Prik Nam Pla is the most essential Thai table condiment – a simple yet transformative mixture of fish sauce, lime juice, sugar, garlic, and fresh bird eye chilies. It appears on virtually every Thai dining table and is drizzled over rice, soups, and fried dishes to add brightness and heat. At Thai Akha Kitchen, you will learn to balance these key Thai flavors to create your own condiment as part of our Chiang Mai cooking classes.

Northern Style Curry Paste

TH – พริกแกงเหนือ – Prik Geang Nuer

Northern Style Curry Paste is the foundation of many traditional Chiang Mai curry dishes, including Kaeng Hung Lei and Kaeng Kae. Unlike the smooth green or red curry pastes of central Thailand, Northern curry pastes tend to be drier, more aromatic, and less coconut-dependent, reflecting the Lanna and hill tribe culinary traditions. The paste includes dried chilies, galangal, lemongrass, shallots, garlic, and spices unique to Northern Thailand. We treat it like the rest of our Thai pantry ingredients: bought fresh, used fresh.

Oyster Sauce

TH – น้ำมันหอย – Namman Hoy

Oyster Sauce is a rich dark brown, almost black in color, with a thick consistency commonly used in Asian cuisine. It is made from oyster extract, sugar, soy extract, wheat flour, and cornstarch. In Thai cooking, oyster sauce adds a glossy, savory-sweet coating to stir-fries and vegetable dishes. It pairs especially well with Chinese broccoli (Pak Kana Namman Hoy) – a classic Thai side dish. It joins the everyday Thai pantry ingredients we cook with each week.

Pad Thai Noodle

TH – เส้นผัดไท – Sayn Pad Thai

Pad Thai noodles are flat rice noodles made from rice flour and water. During World War II, Thailand suffered a rice shortage. To reduce domestic rice consumption, the Thai government promoted noodles from China instead. At the same time, the country’s name changed from Siam to Thailand, and Thai Nationalists used a new rice noodle dish to spread awareness. As a result, Pad Thai was created – now one of the world’s most recognized dishes.

Pickled Bean Curd

TH – เต้าหู้ยี้ – Tao Hoo Yee

Pickled bean curd, also known as fermented tofu or preserved tofu, is made by fermenting fresh tofu with salt, rice wine, and various spices. It comes in white (mild) or red (spiced with red yeast rice) varieties. In Thai and Akha cooking, pickled bean curd is used as a flavor enhancer in stir-fries, noodle dishes, and dipping sauces, adding a creamy, pungent, salty note that complements fresh vegetables and meats. Alongside our other Thai pantry ingredients, it does quiet, essential work.

Pickled Garlic

TH – กระเทียมดอง – Gra Tiam Dong

Garlic is often used as a flavor for cooking in many or most dishes. Pickled Garlic is made by soaking young bulbs in vinegar with sugar, salt, and water for about 3 to 6 weeks. The result is a milder, tangier garlic that is used whole as a condiment, sliced into salads, or served alongside noodle soups and rice dishes across Thailand. It earns a place among our core Thai pantry ingredients.

Pickled Mustard Green

TH – ผักกาดดอง – Pak Gad Dong

Thai Pickled Mustard Green is preserved in water for about 2 – 3 days with salt and sugar. Sometimes rice water or cooked sticky rice is used instead of sugar to feed the microbes. When ready, it becomes yellowish-green and tastes salty and pleasantly sour. It is used as a condiment alongside noodle soups, rice dishes, and grilled meats throughout Northern Thailand.

Pigs Blood

TH – เลือดหมู – Leuat Moo

Pigs blood is a traditional ingredient used in Northern Thai and Akha cooking, typically cooked and set into firm cubes similar in appearance and texture to soft tofu. It is added to soups, curries, and stir-fries. In Chiang Mai’s famous Khao Kha Moo (braised pork leg) and various Northern Thai noodle soups, pigs blood cubes are a beloved ingredient that adds richness and depth to the broth, reflecting the nose-to-tail cooking traditions of the region. It is one more of the Thai pantry ingredients that define a Thai kitchen.

Red Beans

TH – ถั่วแดง – Thaw Daeng

Red beans are used in both savory and sweet Thai dishes. In Thai desserts, red beans appear in sweet soups, sticky rice preparations, and coconut milk-based sweets. In Akha and Northern Thai cooking, red beans occasionally appear in soups and stews. They are valued for their earthy flavor, creamy texture when cooked, and high nutritional content including protein, fiber, and iron.

Rice Vinegar

TH – น้ำส้มสายชู – Nam Som Sai Cho

Rice vinegar is a mild, slightly sweet vinegar made from fermented rice. It is used in Thai cooking to add brightness and acidity to salads, pickled vegetables, dipping sauces, and noodle dishes. Rice vinegar is notably gentler than Western vinegars, making it ideal for balancing the complex sweet, sour, salty, and spicy flavors that define Thai cuisine. It is a key ingredient in Pad Thai sauce and many Thai dipping condiments. You will use it beside the other Thai pantry ingredients in many dishes.

Roasted Garlic in Oil

TH – กระเทียมเจียว – Gra Tiam Jiew

Roasted garlic in oil (Gra Tiam Jiew) is a staple Thai condiment – thinly sliced garlic slowly fried in oil until golden and crispy, then stored in the frying oil. Both the crispy garlic and the garlic-infused oil are used as a fragrant finishing garnish drizzled over soups, noodles, and rice dishes. In Thai cooking, it is often pre-made in large batches and kept ready for daily use across every meal. We buy it the same way as our other Thai pantry ingredients: fresh and often.

Roasted Mung Beans

TH – ถั่วทองทอด – Tua Tong Tot

Roasted Mung Beans are commonly used across Asia. In Thai cuisine, they are used in both savory and sweet dishes, such as Mango with Sticky Rice, where you’ll find them as toasted crispy yellow seeds on top of the sticky rice. Also known as Moong Beans or Daal in Indian cuisine, they are light yellow when peeled. Their mild, nutty flavor and satisfying crunch make them a popular garnish and ingredient throughout Thai cooking.

Shrimp Paste

TH – กะปิ – Ga Bpi

Typically made from shrimp, small fish and/or krill, Shrimp Paste is fermented and then dried to create a perfect paste. This flavorful paste is the base for numerous Thai dishes, and is a key ingredient for curry. We also call it “The Smell of Thailand”, as you are likely to smell this in every corner or street you go to. In Akha cooking, shrimp paste is used to season vegetables, stews, and dipping sauces. It sits comfortably among our staple Thai pantry ingredients.

Soy Sauce

TH – ซีอิ๊วขาว – See Iw Kaao

This special sauce derives from fermented soy bean paste, and acts as a very important tool in Thai cooking. When something doesn’t taste quite right, or one feels a dish is lacking something, all one typically needs is simply a splash of it. Soy sauce should be used in small quantities due to its strength, and can make all the difference for an authentic tasting meal. It is among the Thai pantry ingredients we teach guests to shop for.

Tamarind Sauce

TH – น้ำมะขามเปียก – Nam Ma-Kaam Bpiak

Tamarind Sauce is made from tamarind pods and used in dishes such as Pad Thai or Papaya Salad. The bean-like pods are filled with seeds and surrounded by fibrous pulp. The pulp of the young fruit is green and sour, but becomes juicy and sweet as it ripens. The ripened pods are then peeled, the pulp removed from the seeds, soaked in warm water for 15 – 20 minutes, and stirred into its signature saucy, thick texture.

Tapioca

TH – สาคู – Sa Koo

Tapioca pearls (Sa Koo) are small spheres made from cassava starch that become translucent and chewy when cooked in boiling water. In Thai cuisine, tapioca pearls are a beloved ingredient in desserts and sweet drinks, appearing in coconut milk-based sweets (Saku Piak), tapioca pudding, and bubble tea. Their satisfying chewiness makes them one of the most universally loved Thai dessert ingredients.

Thai Chili Paste

TH – น้ำพริกเผา – Nam Prik Pao

A concentrated blend of combined spices and red chilies, this diverse paste is used habitually in the Thai kitchen in soups, stir-fry, as a spicy condiment and more. Spicy and sweet, with rich flavors from roasted veggies. Thai chili paste is also the base for Tom Yum soup and one of the most versatile Thai pantry ingredients in any Thai kitchen.

Thai Green Curry Paste

TH – พริกแกงเขียวหวาน – Prik Gaeng Kiaw Waan

Thai green curry paste is the aromatic foundation of one of Thailand’s most beloved dishes. Made from fresh green chilies, lemongrass, galangal, kaffir lime zest, garlic, shallots, coriander roots, and shrimp paste, it delivers a bright, herbaceous, and fragrant heat. At Thai Akha Kitchen, our chefs teach you to pound this paste by hand using a mortar and pestle – the traditional method that produces a more complex flavor than any store-bought version. Stored with our other Thai pantry ingredients, it keeps for weeks.

Thai Red Curry Paste

TH – พริกแกงเผ็ด – Prik Gaeng Phet

Thai red curry paste gets its deep red color from dried red chilies, and its rich, warm flavor from a blend of lemongrass, galangal, garlic, shallots, coriander roots, cumin, and shrimp paste. It is the base for classic Thai red curry (Kaeng Daeng) and Panang curry. Making red curry paste from scratch at our cooking class in Chiang Mai is one of the most rewarding lessons – you learn to balance heat, fragrance, and depth to create a paste that is uniquely your own.

Thai Seafood Sauce

TH – น้ำจิ้มซีฟู้ด – Nam Jim Sea Food

Thai seafood sauce is a bright, bold dipping sauce made from fresh chilies, garlic, lime juice, sugar, and fish sauce. It pairs perfectly with grilled fish, steamed shellfish, and fried seafood, cutting through the richness with its sharp, spicy, and citrusy punch. At Thai Akha Kitchen, you will learn to balance these key Thai flavors to create your own version of this versatile and beloved condiment.

Thai Spring Roll Wrapper

TH – แผ่นป๋อเปี๊ยก – Paen Bpor Bpiak

Thai spring roll wrappers are square (about 20 x 20 cm) sheets made from rice flour, tapioca flour, salt, and water – different from Vietnamese rice paper which needs soaking. They are often sold fresh and are ready to use immediately. They are wrapped around a savory filling and then deep-fried until golden and crispy, creating the classic Thai spring roll that is a staple appetizer in our cooking classes.

Thai Sweet Chili Sauce

TH – น้ำจิ้มไก่ – Nam Jim Gai

Thai sweet chili sauce, literally “chicken dipping sauce” (Nam Jim Gai), is a glossy, sweet, and mildly spicy condiment made from red chilies, garlic, vinegar, and sugar. It is one of the most universally loved Thai sauces, used as a dip for spring rolls, fried chicken, grilled meats, and dim sum. Its bright red color and sweet-spicy balance has made it a popular Thai export found in supermarkets worldwide. It is a quiet workhorse among the Thai pantry ingredients we cook with.

Tom Yum Paste

TH – น้ำพริกเผา – Nam Prik Pao

Tom Yum Paste (Nam Prik Pao) is the aromatic foundation of Thailand’s most famous soup. Made from roasted shallots, garlic, dried chilies, tamarind, and shrimp paste, it delivers a smoky, sweet, and tangy depth. Beyond soup, this versatile paste is used in stir-fries, noodle dishes, and as a spread. At Thai Akha Kitchen, learning to make and use Nam Prik Pao correctly is a key lesson in our Chiang Mai cooking class.

Vegetable Bouillon

TH – รดดี – Rot Dee

Vegetable bouillon is a combination of many dried and pulverized vegetables, and is added to dishes in Thai cooking to amplify flavors. You will see the powdered version of this bouillon used in many different Akha dishes, adding a savory depth to soups, stir-fries, and rice dishes throughout Northern Thailand.

Yellow Tofu

TH – เต้าหู้เหลือง – Dteo-Hoo Leuang

Tofu, also known as bean curd, is made from soybean and can be soft, firm, or extra firm. The Thai version commonly used is firm, yellow outside and white inside – turmeric is used for preservation and color. Its flavour is generally described as bland, making it an excellent absorber of sauces. In Thailand, tofu is used as a substitute for meat and fish by Buddhist monks and vegetarians, and appears in dishes like Pad Thai.

Want to know which fish sauce or curry paste to actually buy? Join the Morning Class with its fresh-market tour – we’ll walk the stalls together and show you what to look for, so you can stock your own kitchen back home.

Trusted, independent references on Thai cooking ingredients – the herbs, spices, vegetables, and aromatics behind every dish – plus the Northern Thai and Akha food traditions of Chiang Mai, to help you understand the pantry before you cook with us: