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A commonly used food additive sold in granular form, having a slightly sweet soapy taste. I have been told by various people that it is in fact MSG (mono-sodium glutamate), however lacking exact composition data I cannot for sure say yea or nay to this. Knowing the Thai ways of processing, if anything it might well be a precursor substance to MSG. Whatever, it is a necessary ingredient in some recipes, particularly the souring of vegetables and meat. The Thai brands are available in most Asian food stores.
Thai word for frog.
Thai word for shrimp.
Thai word for Onion. The common Thai onion "Hom" is a small red onion almost identical in size to a single large garlic clove. The red color in fact is the only way to distinguish some types of hom, which can appear clove-like from garlic at a Thai market, garlic being whitish. Even though smaller, it tastes as close to its larger cousins as to make no difference in food preparations and will still make your eyes water when chopping it. Something to note however is that the Thai cooks rarely bother to remove the outer skin before adding it to dishes. Whether this changes the flavor to any great degree could be subject to debate, it does change the dishes texture however particularly when mashed. 
Thai word for Rice.
Thai word for Sticky Rice. Khow Neow is a husked but unpolished rice that is steamed instead of boiled. The lack of polishing leaves extra glutten causing the rice grains to stick together when cooked making it easier to handle. The lack of polishing makes processing easier. In many parts of SE Asia Khow Neow is preferred to boiled rice for most uses. 
Thai word for Wok.
Thai word for Garlic. This is the same as garlic found everywhere else I have seen garlic sold on the planet. As with the Thai onion (see Hom) Thai cooks rarely bother to remove the outer skin before adding it to dishes, preferring instead to placing it on a cutting block and flattening it with a blow from the side of a cleaver. 
Thai word for mortar and pestle. 
Many Thai recipes require that the ingredients be mashed using a mortar and pestle The Krocs range from 4 inches (small) to about 16 inches (large) the Kroc in the picture is 9 inches high and is common household size. The Kroc is made of a heavy glazed ceramic bowl with a wooden pestle for mashing.
1. Thai word for water 2. When used in conjunction with another word means liquid
Nam Pla literally translates as "fish water" (nam = water & pla = fish) and is a light brown liquid that is the most common sauce in Thailand. It is one basic that has no substitute in Thai cooking. Fortunately almost all Asian food shops sell it and I have even seen it in ethnic speciality sections in American supermarkets.
Thai word for fish
loosely translates as "Stinky fish" It is a extremely pungent, deep brownish gray sauce that is composed of small fish fermenting in a brine solution with various spices added, these additional spices vary with region throughout Thailand. Pla-La keeps without refrigeration almost indefinitely as long as the fermentation process continues, 2 to 3 months for a 1/2 liter batch. A fresh batch of Pla-La may be added to an older one if usage has been continuous, in fact this seems to prevent spoilage. If Pla-La is refrigerated the fermentation will stop and spoilage will proceed very quickly. It must be stored at room temperature in a container with a lid loose enough fitting to allow gas buildup to escape. Glass or crockery with a cover of plastic wrap held in place with a rubber band is preferred. If stored in a plastic container the container should be discarded after the Pla-La is used up completely or has spoiled. The plastic cannot be cleaned sufficiently to prevent contamination of anything else subsequently put inside the container and will cause either spoilage or a fermentation reaction. If the Pla-La spoils, using the same container (even a glass one) to store another batch of Pla-La is not advisable as any residue will cause the new Pla-La to spoil immediately. Pla-La may not be stored in a metal container of any sort. Spoilage is best detected by smell unfortunately, the rich smell is replaced by one less rich and slightly sour. The Thai Government several years ago sought to standardize Pla-La for use as an export commodity, but since Pla-La is usually made just for in-home use or at most in small batches for local market sales, I have never seen an export grade of Pla-La. If you are lucky enough to find one please send me an e-mail. Fresh Pla-La may sometimes be found in Thai or Asian food shops in areas with large concentrations of expatriate Thai, Laos or Cambodian populations.
Thai word for Squid.
: Thai word for chili peppers.