Introducing other Aromatic Herb and Spices in Thai cuisine There are some key ingredients that give Thai food it's distinctive aroma, depth and layers of flavour. Lemongrass, galangal, lime (rind and leaves), coriander leaves, sweet Thai basil leaves and garlic are used in one way or another is all Thai dishes.

Lemongrass in Thailand is called takhrai (ตะไคร้).

Look for lemongrass that is firm and pale yellow-green with a bit of a bulb at the end. The top of the stalk should look relatively fresh; they tend to dry out quickly so they may not look like they were just harvested but they shouldn't be browned or sad looking.

Stir-fry onion and garlic in wok until tender; add pork, shrimp, lemongrass, and chilies, cooking 5 minutes further, or until pork is done. Add sugar, fish sauce, lime juice, ketchup, black pepper, eggs, noodles, bean sprouts and chives; cook, stirring well for 2-4 minutes, until egg is pretty much cooked and set.