Top 4 Thai Noodle Dishes in Thailand

When visiting Thailand make sure you arrive with an empty stomach and a passion for food. Thai culture revolves around eating, and who can blame them with a cuisine packed with unique flavours, intoxicating aromas and a fiery spice?
The variety of noodle dishes in the country is huge and it’s difficult to choose the best from such a delicious selection. Entirely on your behalf, we have been out and about tasting soups, stir-fries, and curries with every kind of noodle at restaurants, street cart vendors and local markets, all in an attempt to bring you some of our absolute favourite dishes. Enjoy!

Khanom Jeen – Soft Rice Noodles with Curry

If you like your breakfast with a bit of a kick then Khanom Jeen is a spicy noodle dish, popular at this time of day, with soft-textured, thin white noodles made from rice starch, and topped with a coconut milk curry sauce. There are many varieties of sauce, including nam ya, a hot and spicy fish-based sauce, Kaeng kiao wan kai, which is a green chicken curry, and nam phrik, a sweet peanut-based sauce.
You can choose to top your noodles with one of these sauces or add a little of each, they’re all good, so it’s up to you! You also get a large plate of extras to add, this can include anything from long beans, Thai basil leaves, pickled vegetables, eggplants and boiled eggs, to fried anchovies, shredded cabbage, and beansprouts.

Pad Thai – Stir-fried Noodles

When in Thailand you have to try Pad Thai, the country’s famous national dish. It’s a fast-food cooked with enthusiasm at cheap street food stalls, mom-and-pop noodle shops, and five-star restaurants all over the country. This tasty, stir-fry dish of rice noodles, tofu, dried shrimp, and eggs, is flavoured with tamarind, lime juice, and fish sauce, a favourite lunch-time snack for locals and tourists.
A delicious mix of sweet, sour, and salty, garnish with bean sprouts, green onions, peanuts and cilantro and serve with lime wedges and Thai chillies. You can choose a vegetarian option, a classic style with prawns, or enjoy it with chicken. Depending upon who makes it, the egg is either scrambled into the rest of the ingredients, or is used to form a parcel keeping all the ingredients together until it’s time to eat. Squeeze some fresh lime on top and tuck in.

Yum Woon Sen – Thai Glass Noodle Salad

If you’re not scared to try spicy then Thai noodle salads are often some of the fieriest dishes, and there are many to choose from. Glass Noodle Salad is a delicate, fresh seafood salad, packed with flavour and transparent noodles purely made of mung beans, smaller than most noodles and a big part of Thailand’s culinary scene.
This delightful mix of fresh shrimps and veggies, including spring onion, lettuce and coriander, sometimes with minced pork or chicken added, is cooked in a lime-based dressing that is both spicy, sweet and fragrant. Garnished with roasted cashew or peanuts and chilli peppers, its fresh flavours of coriander, Thai basil, lemongrass and lime is a truly exotic Thai experience.

Guay Tiew – Noodle Soup

Guay teow simply means noodle soup, it’s possibly the most popular dish in Thailand. If you have a craving for it then you won’t have to look very far as it’s available any time of day, it’s particularly good as a late-night snack, and can be found everywhere. There are several variations, most restaurants have their own style and there are street stalls that serve just this one dish, making it easy to order. Light and refreshing, it’s a staple meal for Thai people due to it being easy to find, affordable. and delicious of course!

Ordering noodle soup is easy, everything is cooked separately and mixed together when you order. First you have to choose your noodles, typically the options are wide rice noodles, small rice noodles, vermicelli, fine round rice noodles, yellow egg noodles made from wheat flour and egg, and glass noodles made from mung beans.

Then the broth is added, Naam is just plain broth, usually pork or beef, that has been simmered with aromatics and spices for hours, Naam tom yam is a spicy soup usually served with seafood, and Naam tok has blood blended into the stock, which might not sound too delicious but the rich flavour it creates is actually very good, you should try!

Then the meat is added, depending on where you buy it can be pork, beef, chicken or duck, with extras of fish balls, meatballs, liver, blood cake, or dumplings filled with ground meat. Throw in a mix of vegetables, roasted garlic, and some bean sprouts, then it’s time for the seasoning, add some chilli powder, rice vinegar with chillies, or fish sauce, or better still a little bit of everything, squeeze some lime juice into the mix and devour this bowl of goodness!

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