Sukhothai Noodles

1. 1

   Prepare the broth

   In a large pot, add pork bones, water or stock, radish, coriander root, Thai garlic, and white peppercorns. Bring to a boil, then reduce heat to low and simmer for 2-3 hours until the broth is rich and flavorful. Skim off any foam that rises to the surface. Strain the broth and return the clear liquid to the pot.

   2h 30m

   Tips:

   • • A good broth is the foundation of authentic Sukhothai noodles
   • • You can prepare the broth a day ahead for better flavor
2. 2

   Prepare the ground pork mixture

   In a small bowl, mix ground pork with 1 tablespoon fish sauce, minced garlic, and coriander root. Blend well and form into small meatballs (about 1 inch in diameter). Set aside.

   10m

   Tips:

   • • The meatballs should be bite-sized for easy eating
   • • You can make these ahead and refrigerate
3. 3

   Cook the pork

   Add the sliced pork and pork meatballs to the simmering broth. Cook for 10-15 minutes until the pork is cooked through and tender. Keep the broth on low heat to stay warm.

   15m

   Tips:

   • • Don't overcook the pork or it will become tough
   • • Maintain a gentle simmer, not a rolling boil
4. 4

   Blanch the green beans

   Bring a medium pot of water to a boil. Blanch the green beans for 2-3 minutes until bright green and crispy-tender. Do not overcook - they should still have a slight crunch. Drain and set aside.

   5m

   Tips:

   • • Blanching keeps the beans bright green and crunchy
   • • You can shock them in ice water to stop cooking
5. 5

   Prepare the noodles

   Cook rice noodles according to package directions. Fresh rice noodles only need to be rinsed with hot water for 30 seconds. Dried noodles typically need 3-5 minutes in boiling water. Drain well and set aside.

   5m

   Tips:

   • • Rice noodles cook very fast - watch them carefully
   • • Fresh noodles give the most authentic texture
6. 6

   Season the broth

   Season the broth with 2-3 tablespoons fish sauce, 2 tablespoons sugar, and ground dried chili to taste. Adjust seasoning - it should be savory with a hint of sweetness and subtle heat.

   5m

   Tips:

   • • Taste and adjust - Thai cooking is all about balance
   • • The broth should be flavorful but not overpowering
7. 7

   Assemble the bowls

   Place about 1 teaspoon of Thai chili paste (nam prik pao) in the bottom of each serving bowl. Add a portion of noodles, then arrange the cooked pork, meatballs, and green beans on top. Ladle the hot broth over everything and stir to combine the chili paste.

   5m

   Tips:

   • • The chili paste should dissolve into the broth
   • • Use deep bowls to hold plenty of broth
8. 8

   Add toppings and serve

   Top each bowl with pickled turnip, crushed peanuts, fried garlic, pork cracklings (if using), cilantro, and green onions. Serve immediately with lime wedges on the side. Provide additional fish sauce, sugar, chili flakes, and peanuts at the table for diners to adjust to their taste.

   3m

   Tips:

   • • The lime juice is essential - squeeze it over the soup before eating
   • • Let diners customize their bowls with condiments

• •Use fresh rice noodles (sen lek) for the most authentic texture - they're softer and more delicate than dried
• •Don't skip the fried garlic - it adds an essential aromatic element to the dish
• •The balance of flavors is key: savory (fish sauce), sweet (sugar), sour (lime), and spicy (chili)
• •Adjust the spice level to your preference - traditional Sukhothai noodles are milder than southern Thai dishes
• •Fresh lime juice added at the table is crucial for the bright, tangy finish
• •If you can't find pork cracklings, crispy fried wonton strips make a good substitute for texture
• •The broth should be clear, not cloudy - skim foam regularly while simmering
• •Green beans should retain their crunch - don't let them get mushy
• •Noodle soups are best enjoyed immediately as noodles get soggy in broth over time
• •Leftovers can be stored for up to 3 days but keep the noodles separate from the broth

• •
  Thai iced tea (cha yen)
• •
  Fresh coconut water
• •
  Thai basil rolls
• •
  Spring rolls (poh pia tod)
• •
  Som tam (green papaya salad)
• •
  Thai iced coffee (oliang)

Sukhothai noodles are named after the ancient city of Sukhothai, which was the capital of the Sukhothai Kingdom from 1238 to 1438 CE. This kingdom is considered the cradle of Thai civilization and the birthplace of Thai culture, language, and identity. The dish is a culinary time capsule that reflects the agricultural abundance and cultural sophistication of this historic period. Originally created by locals who called them 'Kuaytiew-Thai,' the noodles gained the name 'Kuaytiew-Sukhothai' from outsiders who recognized their regional origins. The recipe has been passed down through generations and remains a staple of northern Thai cuisine, particularly in Sukhothai province. Today's version of Sukhothai noodles includes the characteristic combination of pork, peanuts, green beans, lime, and a touch of sugar, all served in a Tom Yum-inspired broth that showcases the Thai principle of balancing flavors.

Authentic Sukhothai noodles are distinguished by several key elements: the use of thin rice noodles (sen lek), a clear broth inspired by Tom Yum soup with aromatic fried garlic, the inclusion of three signature ingredients (green beans, pickled turnip, and ground peanuts), and carefully roasted or fermented pork. The broth should be based on pork bones simmered with coriander root, garlic, and white peppercorns for depth. Unlike many Thai soups, Sukhothai noodles have a milder spice level typical of northern Thailand, with the heat coming from Thai chili paste (nam prik pao) that's stirred into each bowl rather than dominated by fresh chilies. The dish emphasizes the balance of sweet, salty, sour, and mildly spicy flavors - with fresh lime juice squeezed over the top being essential. Pork cracklings add an authentic crunchy texture, while dried shrimp and culantro (not just cilantro) contribute unique umami and herbal notes. The presentation is important: ingredients are layered in the bowl with toppings arranged artfully on top, and condiments are served on the side so diners can adjust flavors to their personal preference. Fresh rice noodles are preferred over dried for the most authentic texture.