106 Buena Vista SEAlbuquerque NM 87106
(505) 247-9205

Thailand meaning "land of the free"

The kingdom of Thailand is situated in the heart of the Southeast Asian mainland, covering an area
of 513,115 sq.km. making it a natural gateway to Indochina, Myanmar and Southern China. Bangkok
(Krung Thep, meaning " city of angels") is the capital.

Thailand's national flag raises very morning in every town and village. It is composed of five
horizontal bands of red, white, and blue. Red represents nation. White evokes religion. Blue
symbolizes the monarchy

The population in Thailand is approximately 62 million, of which around 6 million live in the capital
city, Bangkok. The national and official language is Thai while English is widely spoken and
understood in major cities, particularly in Bangkok and in business circles such as hotels, shops
and restaurants in major tourist destinations. Thai-English road and street signs are found
nationwide.



Currency: The Baht is the standard currency unit.
1 Baht = 100 satangs
Bank Notes : 10, 20, 50, 100, 500, 1,000 baht
valid for up to 90 days.
Coins : 1, 5, and 10 baht

Relate Links :

http://www.tourismthailand.org/
http://www.mfa.go.th/


Thai Language

SA-WUS-DEE Hello, Hi, Good day
SA-WUS-DEE-KRUB Hello (Men or boys said politely)
SA-WUS-DEE-KHA Hello (Girls or Women said politely)
RA-TREE-SA-WUS Good night
KOB-KHOON Thank you
KOB KHOON MARG Thank you very much
AA-HARN-A-ROY-MARG The food tested so good/ delicious or it’s wonderful
PHAW PIA Spring Rolls
TOD MUN Fish cake
GOONG YANG Grilled shrimp
YUM OR PLAA Salad
PAD Stir fried
TOM Boiled
OB Bake
YANG Grilled
TOM YOM Hot and Sour Soup
GAOY TIEW Noodle
SEN MHEE Noodle - Small and round
SEN LEG Noodle - Thin Cut
BHAA MHEE Egg Noodle
KAOW PAD Fried Rice
KAOW SAOY Steamed Rice
KAOW TOM Rice Soup
AOY TIEW NAAM Rice Noodle Soup
KHAI TOD Fried Egg
KHAI TOM Boiled Egg
GANG PED/GANG DANG Red Curry
GANG KEAW WHAN Green Curry
GAOY TIEW PAD THAI Pad Thai Noodle
GAOY TIEW LAAD NHAA Pan Fried Noodle topping with neat and vegetables
GAI Chicken
NUE Beef
MHOO Pork
GOONG Shrimp
PHOU Crab
HOY Mussel
PLAA Fish
PLAA MAOG Squid
NAAM TALN Sugar
NAAM PLA Fish Sauce
GLAER Salt
NAAM SOM Vinegar
NAAM MUN HOY Oyster Sauce
SEA EAW KHAOW Thin Soy Sauce
SEA EAW DUM Thick Soy Sauce
GRAPI Shrimp Paste
HAOM YAI Yellow Onion
HAOM KEAW Green Onion
PRIG DANG Red chili/Red bell
KHAR Galanga
TA-KRAI Lemon Grass
BAI MA GROOD Leave
BAI SA RA NEA Mint leave
BAI HO RA PHA Sweet Basil Leave
BAI GRA PRAOW Hot Basil leave
PUG CHEE Cilantro (coriander leave)

Thais like their food highly spiced, especially curries. A half dozen or so different kinds of chilies are
used with what may appear to the uninitiated as abandonment, the hottest of all being a deceptively
pretty little yellow one called “PRIK KEE NU LUANG.”

How to Eat Thai Food
Since the majority of Thai dishes are either soft or soupy. Chopsticks are not used at a Thai dinner in
Thailand; a large spoon and a fork are usually the only utensils provided, the fork being used to push
the food onto the spoon. A large platter of rice is the mainstay of the meal with five or six small bowls of
curry, vegetables, fish, soup and the like set around it. You put a pile or rice in the middle of your plate
and then add a little of each dish to it.

Thai like to eat when the mood strikes them, at almost any hour of the day or night. Their philosophy
regarding food is, quite simply. “Eat when you are hungry”.

Curry
Curry is only one small part of Thai cuisine, which, on closer acquaintance reveals itself as immensely
varied and complex - so complex, In its proper preparations that you rarely get it in restaurants, which
generally offer only basic dishes. Thai House in Albuquerque is proud to offer you our Thai curry.

Basic Seasonings and Sauces
The Basic seasoning of Thai food are chilies (in curry, soup, stir fried dishes), garlic, onion, basil (in
soup and salad), lemon grass (in hot & sours soup), lemon leave (in hot and sour soup), galanga (in
hot and sour soup), while pepper, mint leave (in hot and sour soup, and spicy salad), and coriander (in
spicy salad, and soup). There are also a number of basic sauces that Thais like to have at every
dinner, the most essential being “NUM PLA”, or fish sauce.


Thai Art


 

The Art of Thai Vegetable and Fruit Carving

Yellow Watermelon
k

Delicious Guavas
k

A Decoration Made From a
Watermelon

Beautiful Pickled Ginger

Reference:

Penpan Sittitrai. The Art of Thai Vegetable and Fruit Carving, Srisiam Printing Press
Co.,Ltd., Bangkok.

Sredtamun Kanchanakool. The Pattern in Thai Architecture. DLS Printing, Bangkok.