List of Thai ingredients
Thai name Thai script English name Description and use
Chingrit จิ้งหรีด Cricket The crickets used in Thailand can be either the native species , Gryllus bimaculatus and Teleogryllus testaceus , or , as shown in the image , the introduced Acheta domesticus . Although all three species are farmed commercially , it is Acheta domesticus that is most popular , due to its superior taste and texture . Crickets are most commonly eaten deep-fried as a snack
Khai mot daeng ไข่มดแดง Oecophylla smaragdina Although known as 'eggs ' in Thai , these are the pupae of the weaver ant . They may be used in salads , soups , curries and omelets . The taste is creamy and slightly lemony
Malaeng da ( common pronunciation maeng da ) แมลงดา ( แมงดา ) Lethocerus indicus In contrast to most other insects that are eaten in Thailand , this giant water bug has a strong taste and smell which , according to some , comes close to that of ripe gorgonzola . It is normally eaten deep-fried as a snack or used to make a famous chilli dip called nam phrik maengda
Malaeng krachon แมลงกระชอน Mole cricket Captured in their burrows in the ricefields during the dry season . Valued as food in Isan
Non mai phai หนอนไม้ไผ่ Omphisa fuscidentalis Known as bamboo worms in Thailand , these caterpillars live inside certain bamboos in northern Thailand . They are most often eaten deep-fried . Due to their appearance , they are often also called rot duan , meaning express train
Insects
This is a list of ingredients found in Thai cuisine.