Lesson 2 – Thai Noodle Dishes

Module 2 – Thai Dishes

Lesson 2 – Thai Noodle Dishes


800px-Bami_haeng  Bami haeng pet


Egg noodles served “dry” with duck

Egg noodles served “dry” with slices of braised duck, and often, as shown on the image, together with “blood tofu“.

The broth is served on the side.

It is originally a Chinese dish.






Bami_mu_daeng_kiao  Bami mu daeng


Egg noodle soup with red roast pork

Originally a Chinese dish, it is now common in Thailand.

Often served with chillies in vinegar, and dried chilli flakes.

The version shown in the photo also contains kiao kung (Thai: เกี๊ยวกุ้ง; prawn wontons).


1024px-Khanom_chin_kaeng_kiao_wan_kai  Khanom chin kaeng khiao wan kai


This noodle dish consists of green chicken curry served over khanom chin, fresh Thai rice noodles.

It is usually accompanied by a selection of raw vegetables and herbs on the side.

The chicken meat used in this particular version is chicken feet.






1024px-Khanom_chin_nam_ngiao_supoe  Khanom chin nam ngiao


North A specialty of Northern Thailand, it is Thai fermented rice noodles served with pork or chicken blood tofu in a sauce made with pork broth and tomato, crushed fried dry chillies, pork blood, dry fermented soy bean, and dried red kapok flowers.








1280px-Khanom_Jeen_Nam_Yaa  Khanom chin namya


Central Thai rice noodles served with a fish based sauce called nam ya.






khanom-chin-sao-nam-coconut-noodle-salad  Khanom chin sao nam


Central Cold rice noodles served as a salad with thick coconut milk, finely chopped pineapple, sliced raw garlic and Thai chillies, pounded dried prawns, shredded ginger, lime juice, fish sauce and sugar.




1920px-Khao_soi_Chiang_Mai  Khao soi


Northern Thai curry noodles

North Boiled as well as crispy fried egg noodles (bami) are served in a curry soup.

The version with chicken is called khao soi kai, with beef it is called khao soi nuea.



1024px-Khao_soi_Mae_Sai  Khao soi Mae Sai


North Khao soi Mae Sai is the name in Chiang Mai of a certain type of khao soi that is more common in Chiang Rai province, in the area along the border with Burma and Laos (Mae Sai is a border town in Chiang Rai province).

It is a spicy soup-like dish, similar to the broth used in khanom chin nam ngiao, containing soft, wide rice noodles, pork ribs, congealed pork blood and minced pork.

Tomatoes and fermented soy bean give it its specific taste.

Sliced raw cabbage and bean sprouts are served on the side.




1024px-Khao_soi_nam_na  Khao soi nam na


North Somewhat similar to khao soi Mae Sai, this variant from the eastern part of Chiang Rai Province is made with wide rice noodles in a clear pork broth.

A spoonful of nam phrik ong (a sauce made from minced pork, tomato, fermented soy bean or shrimp paste, and dried chillies) is heaped on top of the noodles (nam na literally means “with sauce on top“).






Kuaichap  Kuaichap


Originally a Teochew Chinese dish (Chinese: 粿汁), it is a soup of pork broth with rolled up rice noodle sheets (resulting in rolls about the size of Italian penne), pork intestines, “blood tofu“, and boiled egg.





Nam-Tok-Noodles-1024x681  Kuai-tiao nam


Wide rice noodle soup A soup of wide rice noodles, often with minced pork, pork balls or fish balls.





1024px-Kuaitiao_nuea_pueay  Kuai-tiao nuea pueai


A beef noodle soup with slices of very tender beef (nuea pueay).








1280px-Sen_yai_phat_khi_mao  Kuai-tiao phat khi mao


Drunken noodles

Spicy fried wide rice noodles.





Kuai-tiao_rat_na_mu  Kuai-tiao rat na


Wide rice noodles in gravy

Central Fried wide rice noodles with beef, pork, chicken or seafood in a thickened gravy.




Boat_noodles  Kuai-tiao ruea


Boat noodles

Central Rice noodles with beef or pork (and sometimes offal) in a brown broth which contains cinnamon, star anise and sometimes blood.

It is spicy and sour.



Mee_krob_%28%E0%B8%AB%E0%B8%A1%E0%B8%B5%E0%B9%88%E0%B8%81%E0%B8%A3%E0%B8%AD%E0%B8%9A%29  Mi krop


Thai crispy fried noodles

Deep fried rice vermicelli with a sweet and sour sauce.




1280px-Phat_mama  Phat Mama


Mama (Thai: มาม่า) is the most popular brand of instant noodles in Thailand and the brand name is commonly used, instead of the generic bami kueng samret rup (Thai: บะหมี่กึ่งสำเร็จรูป), to designate instant noodles.

The particular version in the image has been stir-fried “drunken noodle“-style.





1280px-Pad_see_ew  Phat si-io


Noodles stir-fried with soy sauce

Usually wide rice noodles fried with chicken or pork, and soy sauce.





1024px-Phat_Thai_kung_Chang_Khien_street_stall  Phat thai


Noodles pad Thai

Stir fried medium size rice noodles (sen lek) with fish sauce, sugar, lime juice or tamarind pulp, ground peanuts, egg, bean sprouts, and Chinese chives (kuichai), combined with pork, chicken, seafood, or tofu.







1280px-Fried_cellophane_noodles_with_shrimp_Pad_woon_sen_kung  Phat wun sen


Stir-fried glass noodles Fried cellophane noodles with shrimp

Glass noodles are stir-fried with egg and vegetables, and a variety of ingredients such as meat, seafood, or with vegetarian alternatives.





Sapaketti_phat_khi_mao  Sapaketti phat khi mao


A Thai fusion dish where the name literally means spaghetti fried “shit-drunk” (khi mao = extremely drunk).

An explanation is that any dish fried this way is easy to make, spicy, and uses whatever ingredients are available at that time; great after a night out drinking when still hungry.




Tom_yam_boran  Tom yam boran


Central Tom yam boran is noodles served in a thick spicy sour sauce or broth, with crushed dried chillies, chopped peanuts and blanched vegetables such as bean sprouts.

This version is bami mu tom yam boran: with egg noodles and pork.



800px-Yen_tafo  Yentafo


The Thai version of the Chinese noodle dish Yong Tau Foo is slightly sweet, sour, salty and spicy.