| 8 | | Dragon shrimp (fresh water shrimp, 2-3 to the pound) |
| 1 | lb | Shrimp (16-20 to the pound) |
| 1 | lb | Ham |
| 1/4 | lb | Bologna, sliced |
| 1/4 | lb | Sliced roast pork |
| 1/4 | lb | Shaved beef |
| 1/4 | lb | Cooked chicken, sliced |
| 1 | c | Nam pla (fish sauce) |
| 1 | c | Nam manao (lime juice) |
| 4 | tb | Nam si-ew wan (sweet dark soy sauce, or use oyster soy) |
| 6 | tb | Kratiem (garlic), minced |
| 12 | tb | Khing (ginger), minced |
| 12 | tb | Bai chi (coriander/cilantro including the roots), chopped |
| 1 | c | Ton hom (green/spring onions) |
| 1 | c | Hom daeng (shallots/purple onions), thinly sliced |
| 4 | tb | Sesame oil |
| 4 | tb | Chilli oil |
| 1/2 | c | Prik ki nu (bird's-eye chillies, mixed red and green), sliced |
| 2 | tb | Khao koor (see method) |
