• Fak Keaw
viasztök
Wax gourd, Fak Keaw, also called white gourd or Chinese preserving melon, is oblong and light green to white. The ends are rounded and the flesh is solid and white.

• Puak
Taro
This root grows wild on the banks of streams in Thailand and is particularly popular in the north of the country. The swollen tuber is full of starch and is eaten in the same manner as potatoes. The young leaves can also be eaten. "Wear gloves when peeling taros".

• Mákuá, padlizsán - Solanum undatum
A tömérdek padlizsánfajtából a leggyakoribbak:
- zöld vagy lila színű, uborka nagyságú - mákuá yáó
- dió nagyságú (levesek, mártások kísérője) - mákuá kun
- cukorborsó nagyságú törpe padlizsán (mártások, pörköltek kedvelt ízesítője) - mákuá puan

Ma kua Sa Woi

Makheua, ma keua
Thai eggplant, apple aubergines
These small round aubergines are pale green, yellow or white. They are eaten raw with the chilli sauce, nam prik, or cooked in curries. They have little flavour, but when raw have an interesting texture. They discolour rapidly once cut, so drop' them into salted water if you are preparing them in advance.

Ma kua Brot

Ma kua Dao Lare

Ma kua Leung

Makheua Yao
Long Eggplant
This elongated variety is similar in appearance and flavour to Japanese long baby aubergines. However, the Thai ones are usually pale green, but can also be purple or white. These aubergines are usually served grilled (broiled) or in green curries.

Makheua Puang
Pea Aubergines
These pea-size berries, which grow in small clusters, have a bitter flavour that is a good foil to the richness of the spicy curries in which they are most often found. They are also used as a flavouring for Nam Prik.

Ma kua Kai Dow
oválpadlizsán

• Thua fak yao - Vigna sesquipedalis
hosszúbab; long bean, yard-long bean [angol], kacang panjang [indonéz, maláj], sitaw [filippínó]
These are long, deep green ,string less beans which grow up to 30-60 cm. Cut in short lengths, they are used in stir-fries, curries and sometimes soups, They have less flavour than other types of green beans but are easier to prepare. They have pod up to 60 cm long. These are eaten both fresh and cooked and are at their best when young and slender.

• Pak Kana
thai (kínai) brokkoli
A dark green vegetable with strong, thin, long round trunks, soft, deep green delicate leaves, and sometimes tiny white flowers. It does not look like or taste like the common broccoli. It has a slightly sweet and bitter taste. Delicious stir-fried, steamed, or boiled but never eaten raw. Most popular dish is Ka Na Nam Man Hoi which is stir fired with oyster sauce. Unlike regular broccoli, the stems are usually tender and do not need to be peeled. However, more mature or larger stalks should be peeled before cooking. It is always smart to separate the leaves and trunks. The trunks require more cooking time, then add the leaves near the end, so that they cook evenly. When buying Chinese broccoli, choose brightly coloured ones with slender thin trunks.

• Pak Boong
Phak Bung, mocsári spenót, hajnalka, Swamp Cabbage
This popular leafy plant, also known as water convolvulus or water spinach, is actually a herb. It grows in marshy areas, near rivers and canals, and is related to the morning glory that riots over walls and fences in many European gardens. It has slender, hollow green stems and thin ovate green leaves which are pointed at the ends. In some parts of Asia, the stems are pickled, but in Thailand, only the leaves and tender shoots are eaten. The flavour is similar to that of spinach. In Thailand, the tender tips are often eaten raw, on their own or with other raw vegetables, and served with a selection of hot sauces. When cooked, the stem tips stay firm, but the leaves rapidly become limp. Swamp Cabbage is highly perishable and must be used promptly.

• Bok Choy
Bok Choy also known as Chinese chard and, has fleshy white stems, leaf ribs and green flat leaves. It has a slightly mustardy taste. Separate the leaves, wash well and drain. The white stems can be sliced thinly and eaten raw. A smaller type is called baby Bok Choy or Shanghai Bok Choy.

• Pak Preaw; Bai Prik Ma
Pak Preaw (Bai Prik Ma) is eaten raw with salads or noodles. Pak Preaw can be found in many Southeast Asian markets

• Sadao - Azadirachta siamensis (VAL.), Azadirachta indica var. siamensis Valenton
neem tree,
virágos hajtását használják főzve zöldségként, nyersen keserű, konzervként is kapható
http://www.fao.org/docrep/006/u5380e/U5380E08.htm

• Thua phuu; tua phlu - Psophocarpus tetragonolobus
szárnyasbab; winged bean [angol], kecipir, kacang botor [indonéz], kacang botor, kacang kelisa [maláj], sigarilyas [filippínó]
It bears a pod which in cross section looks like a rectangle that has a fringe-like extension at each corner, the "wings" of the bean.

• Pak kaet khao-plee - Brassica pekinensis var. cylindrica
kínai kel; Chinese/celery cabbage [angol], sawi putih [indonéz], kubis cina [maláj], petsay tsina [filppínó]
Also known as celery cabbage, this vegetable has soft green and white leaves with a mild, sweet flavour and crisp texture. It is widely available in supermarkets and is easily recognized by its fat, cylindrical shape and tightly packed leaves. When buying, choose specimens that are heavy and firm. Before use, discard any damaged outer leaves and trim the root. Do not worry if the leaves have small black spots on them; they are harmless. This type of cabbage keeps well and can be stored in the salad compartment of the refrigerator for several weeks. It is used in stir-fries, salads and soups.
Napa Cabbage also known as celery cabbage and Chinese cabbage, has a long shape and closely packed broad, pale green leaves with wide white stems. It has a delicate mustard-like flavour. This vegetable always used in Thai stir-fried vegetable, and Kim Chi.

• Thua lantao - Pisum sativum var. saccharatum
cukorborsó, hóborsó; snow/sugar peas [angol], kacang ercis, kacang kapri [indonéz], kacang polong [maláj], sitsaro [filippínó]
You eat these whole, pod and all. They're often stir-fried very briefly (no more than a minute), but they're also good raw. They're easy to prepare, just wash and trim the ends. Some people string them as well, but that's not necessary. Select crisp, flat sugar peas that snap when you break them.

• Fak thong - Cucurbita moschata
pézsmatök >>>Tovább
Változatos alakú ás méretű, édeskés ízű. A thai konyhában főleg édességekhez használják. Pürének elkészítve konzervben is kapható.

• Ka-tin
vadtamarind levél
horse tamarind leaf
Ka-tin is a vegetable which is eaten raw and has a taste somewhat like Cha-Om.

• Sator; sa-taw - Parkia speciosa
csavarthüvelyű zöldborsó; twisted cluster bean [angol], petai [indonéz, maláj]
The seeds of a huge tree that grows in southern Thailand, these beans are about the size of broad (fava) beans. The bright green pods that house them are flat and wavy. The beans themselves have a peculiar smell and nutty taste that give a distinctive flavour to regional dishes. The beans are usually eaten as a vegetable, and they taste good in a sweet-and-sour stir-fry. They are also sometimes roasted and eaten with Nam Prik, and are made into pickles.

• Mara Jean
bitter melon, keserű uborka
This tropical, annual vine has bitter taste and is used in, Soup, curry, and salad. (If you don't like the bitter taste, parboil with salt and rinse 2-3 times before cooking.) The Thais believe that it is very good for the kidneys and blood. Look for small, firm specimens that are still green when buying. Medicinal use: Mild laxative, antipyretic, gargle the fruit juice to relieve an aphthous ulcer.

• Pak Kwang Tung Jeen
Chinese mustard green
Chinese flowering cabbage is slimmer than Bok Choy and has smooth green leaves and pale green stems with clusters of tiny yellow flowers on the tips of the inner shoots. The leaves and flowers cook quickly and have light, sweet mustard flavour; the stems are crunchy and juicy.
The Chinese name for this type of cabbage is Choi Sum. It is widely grown in the West. The stalks, leaves and yellow flowers of this plant are all edible and have a delicate flavour. The cabbages are usually cut into short lengths and used in soups and noodle dishes, but it may also be stir-fried.

• Nor mai pai tong
bambuszrügy; bamboo shoot [angol], rebung [indonéz, maláj], labong [filippínó]
Bamboo shoots are the crisp, mild-flavoured, "white to ivory" shoots of the bamboo plant. "Crunchy" in texture and with a subtle, refreshing taste, these are the edible "young" shoots of certain type of bamboo. The shoots of the bamboo are cut when they have grown about 15 cm. above the ground. Fresh bamboo shoots are hard to get and, if not already prepared, before using, peel the skin and boil the inner white part for 30 minutes, to remove toxic "hydrocyanic acid" "boil whole or in chunks" until they no longer taste bitter. The canned variety needs to be boiled for only 10 minutes. This is a popular ingredient in Thai cooking and can be purchased from general stores and markets.

• Pak kra ched
Gra Ched, water mimosa
popular Thai vegetable that is most often cooked in spicy salads or fried with meats. It is particularly delicious in Gaeng Som soup

• Raug Bua - Sai Bua
Lotus Root and Stem
Lotus root is an underwater root that grows to be as long as four feet. The root is dark reddish brown and needs to be peeled prior to using. The flesh is a creamy white and tastes similar to coconut. Lotus root is available canned, dried or candied and can be used as a vegetable or in dessert dishes.

• Khao Phod On
Baby Corn
Available All Year, Baby corn refers to "whole", miniature cobs of immature Sweet Corn, no more than 2-3 inches (5-7.5 cm) long. Corn is a popular vegetable in Thailand. For stir-fries and soups, Thais prefer baby corn cobs, which have a "musty sweet flavour", as well as a crunchy texture. They are available fresh and canned. Fresh baby corn cobs are best eaten soon after purchase but can be stored for up to 1 week in the salad drawer of the refrigerator.

• Hua Chai Tao; Hua Pak Kat
jégcsapretek, Chinese Radish
Thais value this vegetable, believing that it aids digestion, cools the body and improves blood circulation. Also called giant white radish or winter radish, it is a long white root that resembles a slender, smooth-skinned parsnip in appearance. It can be up to 40cm / l6in long, although the Thai variety is often considerably smaller. Large specimens tend to be fibrous and should be avoided. When raw, the flavour is a mixture of cool, sharp and peppery, and the texture is crisp. Thais don't often eat it this way, but the grated flesh is sometimes used to tenderize seafood. When the vegetable is cooked, the characteristic texture is retained, but the flavour becomes quite sweet.

• Kao Phod Khao - Kao Phod Wan
fehér és sárga csemegekukorica, Sweet Corn
This is the only grain that's commonly eaten as a fresh vegetable. Native to the Americas, corn is a great source of vitamin A, fibre, and other nutrients. When corn comes into season during the summer, it's common to see people in supermarkets peeling back husks in search of ears with perfect rows of kernels. Don't do that yourself. Crooked rows taste just as good as straight, and keeping the husk on helps the corn stay sweet. Freshness is a better criterion, since the sugars in corn begin converting into starch the moment it's picked.

• Man Sam Pa Lang
Cassava Root
Yucca Root (Man Sam Pa Lang) is primarily used in making Thai desserts. Yucca is also called tapioca or cassava.

• Nor-Mai Farang
Asparagus
Available All year, Asparagus are long, slender vegetables that grow as shoots in spring and early summer. The straight, firm stalks, which range from pencil thin to as thick as your thumb, are prized for their delicate flavour; the "tender tips" have a particularly delicate flavour and texture. The most common variety is green and sometimes tinged with purple at the bud. White and purple stalk varieties are also available. Look for asparagus with crisp, straight stalks and tight buds. Wrap in damp paper towels and refrigerate in a plastic bag for up to 4 days. Trim the stalks before using. Cut or snap off the tough ends and discard. If desired, peel the bottom third or half of each stalk with a vegetable peeler for a more tender texture.

• Hua Pak Got Kao
Daikon Radish (Hua Pak Got Kao) is used in soups and stir-fries.

Mamuang Nam Pla Wan - Thai Green Mango with Sweet Fish Sauce

A fragrant Thai classic, The mango used for this recipe must be hard, green on the outside, with whitish/green flesh, and sour taste. In Thailand it's very common to find green, sour mango.

• Gra-Jiab
Okra is deep fried, cooked in sour curry (gang som) and is eaten raw as an accompanying vegetable to nam prik dishes.