Opening a Thai restaurant, one of the most important is the chef and one is Thai ingredients. At present you seem to have a good grasp of both. A Thai chef costs a lot because Thais are not very fond of uprooting themselves from their home country because they have lower requirements for life. A chef, who earns a good income in Thailand, wouldn't like to come to China if it wasn't very costly. Your conditions are not so good, so go to Thailand to learn by yourself, or send a relative to learn, and then come back to open afterward, should only be more reliable.