What is the Thai name for the dried shrimp used in Pad Thai?

The Thai name for dried shrimp used in Pad Thai is goong haeng, also transliterated kung haeng.

Written in Thai as กุ้งแห้ง, the phrase literally refers to dried shrimp. “Goong” or “kung” means shrimp, while “haeng” means dry or dried. Romanized spellings vary because Thai sounds do not map perfectly onto English spelling; goong haeng, kung haeng, and gung haeng can all appear in English-language food references.

Dried shrimp are typically salted and sun-dried, concentrating their seafood flavor and producing a powerful savory, umami note. In Pad Thai, they may be chopped, ground, or added whole depending on the recipe. They are especially useful in versions where a small amount of seafood is intended to flavor the entire sauce rather than serve as the main visible topping.

Goong haeng should not be confused with anchovy, dried fish, or dried squid. Those are different preserved seafood products. It is also distinct from shrimp paste, which is fermented and mashed rather than consisting of dried shrimp pieces.