Noodle Dishes

A refreshing Thai cold noodle dish featuring delicate rice noodles served with sweet coconut milk, fresh pineapple, aromatic ginger and garlic, and savory ground dried shrimp. This unique dish offers a perfect balance of sweet, salty, and fresh flavors with no heat, making it ideal for hot weather. The contrast of creamy coconut milk, tangy pineapple, and umami-rich shrimp paste creates a harmonious blend that's both light and satisfying. Traditionally served during the Songkran festival (Thai New Year in April).

Phat Woon Sen is a classic Thai stir-fried glass noodle dish that showcases the delicate, translucent mung bean noodles known as 'woon sen'. This home-style comfort food features chewy glass noodles stir-fried with scrambled eggs, fresh vegetables, and a savory-sweet sauce. The noodles act like culinary chameleons, absorbing the rich flavors of oyster sauce, soy sauce, and fish sauce while maintaining their distinctive silky texture. Often prepared with chicken, pork, or shrimp, this versatile dish is a staple in Thai households and represents the evolution of Chinese noodles adapted with Thailand's unique flavor profile.

Dry egg noodles with pork wontons and char siu. Ba Mee Haeng is a beloved Thai street food dish featuring springy egg noodles tossed in a savory sauce made from fish sauce, garlic oil, and seasonings. Unlike noodle soups, this 'dry' version has no broth, allowing the noodles to absorb the flavorful sauce. Traditionally topped with Chinese-style char siu (red barbecued pork), wontons, blanched vegetables, and aromatic garnishes.

A beloved Sino-Thai egg noodle soup featuring tender char siu pork, delicate wontons, and thin yellow egg noodles in a clear, aromatic broth. This comforting street food classic combines Chinese culinary traditions with Thai flavors, creating a harmonious bowl of savory satisfaction. The soup is characterized by its clear broth seasoned with five-spice powder, topped with BBQ pork slices, fresh vegetables, crispy garlic, and often served with wontons.

A beloved Phuket-style stir-fried noodle dish featuring thick yellow egg noodles wok-tossed with succulent pork, fresh seafood, and Chinese greens in a rich dark soy sauce. This Hokkien specialty arrived in Phuket with Chinese immigrants from Fujian province and has become an iconic Southern Thai dish, traditionally enjoyed during Chinese New Year celebrations.

Fresh fermented rice noodles served with aromatic Thai green curry. A Central Thai dish combining delicate, slightly tangy khanom jeen noodles with rich coconut-based green curry, traditionally featuring chicken or vegetables. The dish showcases the Thai art of pairing different textures - soft fermented noodles with creamy curry - and is often served with an array of fresh vegetables and herbs for a complete, balanced meal.

A beloved traditional Thai dish featuring soft, fresh rice noodles served with an aromatic fish curry sauce enriched with coconut milk. This iconic Southern Thai specialty combines tender fish with fragrant herbs and spices, creating a creamy, flavorful curry with complex layers of taste. The dish is traditionally served with an array of fresh vegetables and herbs, making it a complete and balanced meal. Khanom jeen nam ya has been enjoyed in Thailand since the Ayutthaya era and remains a popular choice for special occasions and family gatherings, particularly during Songkran celebrations.

An authentic Lao and Isan chicken noodle soup featuring handmade chewy rice-tapioca noodles in a fragrant, peppery broth infused with lemongrass, galangal, and kaffir lime leaves. This beloved comfort food is traditionally served for breakfast and represents the heart of Lao home cooking. The name translates to 'wet rice noodles,' describing the silky, slightly translucent noodles that are cooked directly in the aromatic chicken broth, creating a naturally thickened, soul-warming soup.

A beloved noodle dish from Nakhon Ratchasima (Korat), this stir-fried rice noodle dish is often described as Pad Thai's spicier, bolder cousin. Featuring a rich caramelized sauce made with palm sugar, tamarind, and soybean paste, this northeastern Thai specialty delivers an intense balance of sweet, salty, sour, and spicy flavors. Unlike Pad Thai, it's traditionally prepared without tofu, preserved radish, or peanuts, making it a simpler yet more fiery preparation that highlights the essence of Korat's street food culture.

A beloved Thai street food noodle soup featuring rice noodles in a vibrant hot and sour tom yum broth. This spicy and tangy soup combines the aromatic 'tom yum trinity' of lemongrass, galangal, and kaffir lime leaves with ground pork, crushed peanuts, and chili oil. The broth achieves the classic Thai flavor balance of hot, sour, salty, and sweet - making it a soul-soothing staple found everywhere from street stalls to restaurants across Thailand.

Korat-style stir-fried rice noodles, a beloved regional specialty from Nakhon Ratchasima (Korat) in northeastern Thailand. Often considered Pad Thai's spicier, more savory cousin, this dish features thin rice noodles tossed in a rich, caramelized sauce made with palm sugar, tamarind, fish sauce, and soybean paste. The unique tangy-sweet flavor profile is intensified with garlic, shallots, and chili, creating a bold umami-packed dish that showcases Isan culinary traditions.

A beloved Thai street food dish featuring wide rice noodles stir-fried with dark soy sauce, Chinese broccoli (gai lan), egg, and your choice of protein. The name translates to 'stir-fried soy sauce noodles,' and the dish is characterized by its slightly sweet and savory flavor profile with hints of smokiness from high-heat wok cooking. The key to authentic pad see ew is achieving wok hei - that distinctive charred flavor and caramelized edges on the noodles that comes from cooking at extremely high temperatures.

Thailand's most famous stir-fried rice noodle dish, featuring a perfect balance of sweet, sour, and savory flavors. The dish combines soft rice noodles with tamarind sauce, eggs, tofu, peanuts, and fresh bean sprouts, creating a harmonious blend that represents the essence of Thai cuisine. Traditionally served with lime wedges and often garnished with crushed peanuts and fresh herbs.

The most iconic version of Thailand's famous noodle dish, featuring plump fresh prawns stir-fried with soft rice noodles in a perfect balance of sweet, sour, and savory tamarind sauce. This prawn variation is considered the most traditional and popular in Thailand, especially in Bangkok where street vendors have perfected the recipe over generations. The fresh prawns add a sweet, briny flavor that complements the tangy tamarind sauce beautifully.

The traditional and most authentic version of Thailand's iconic stir-fried noodle dish, featuring dried shrimp as the primary protein. This is the original Pad Thai found at street stalls and food courts across Thailand before the modern trend of using fresh shrimp. The dried shrimp (kung haeng) provides an intense umami flavor and distinctive seafood taste that defines authentic Pad Thai. Combined with rice noodles, tamarind sauce, palm sugar, preserved radish, and eggs, this dish represents the true essence of Thai street food culture.

A signature noodle dish from Chanthaburi province in Eastern Thailand, featuring the region's famous bouncy rice noodles stir-fried with fresh crab meat or shrimp in a sweet-salty-sour sauce. Sen Chan noodles are unique for their chewy texture, made with a secret blend of rice flour and tapioca starch. The dish is similar to Pad Thai but distinguished by its use of cane sugar instead of palm sugar and the distinctive texture of Chanthaburi noodles. Often called 'Pad Thai's easier cousin,' this beloved regional specialty showcases the seafood bounty and noodle-making heritage of Chanthaburi.

Sukhothai rice noodles, also known as Kuay Tiao Sukhothai, is a beloved soul-warming soup from northern Thailand that represents the heart of Thai civilization. This classic noodle dish features thin rice noodles (sen lek) served in a Tom Yum-inspired broth with tender pork, crunchy green beans, ground peanuts, and pickled turnip. The broth is aromatic with Thai fried garlic and balanced with bright lime juice, creating a harmonious blend of savory, tangy, and subtly spicy flavors. Often topped with crunchy pork cracklings and fresh herbs, this dish is a culinary time capsule taking you back to the 13th-century Sukhothai Kingdom.

Pink noodle soup with red fermented tofu sauce. This iconic Thai street food features a distinctive pink broth made from fermented red bean curd, creating a unique balance of sweet, tangy, spicy, and umami flavors. The soup is typically served with rice noodles, an assortment of seafood like fish balls, squid, and shrimp, along with morning glory and bean sprouts.

A bold and intensely flavorful Thai noodle soup with a rich, dark broth made from pork or beef bones simmered with aromatic spices. Traditionally served in small portions from boats along Bangkok's canals, this dish is distinguished by its complex broth thickened with blood (or coconut milk as a substitute), creating a hearty and deeply satisfying bowl. The soup combines tender meat, rice noodles, and fresh herbs, finished with pickled garlic brine for a unique tangy-sweet complexity that sets it apart from other Thai noodle dishes.

Kuay Jap (also known as Guay Jub) is a beloved Thai-Chinese noodle soup featuring unique rolled rice sheet noodles served in an aromatic five-spice broth. This hearty dish traditionally includes a variety of pork cuts and offal, braised eggs, and crispy pork belly, all swimming in a rich, dark broth flavored with Chinese five-spice and soy sauce. The distinctive rolled noodles have a silky, chewy texture that perfectly absorbs the flavorful broth. There are two main varieties: Nam Kon (thick, dark broth) and Nam Sai (clear broth), with Nam Kon being the more popular version. This comfort food is a staple in Bangkok's Chinatown and represents the successful fusion of Teochew Chinese and Thai culinary traditions.

Boat noodles with rich dark broth, traditionally served in small bowls along Bangkok's canals. 'Nam tok' (waterfall) refers to the addition of blood to the broth, creating a deeply savory and aromatic soup with tender meat, fresh herbs, and rice noodles. The modern dish developed in the late 19th century along Bangkok's Chao Phraya River, originally sold by vendors in small boats.