Thai Noodle Dishes

Rice noodles are most common in the cuisines of East and Southeast Asia. They are available fresh, in various shapes, thicknesses, and textures. However, fresh noodles are highly perishable. This is because their shelf life may be just several days. The shelf life may be extended by drying and removing its moisture content. Thai cuisine implements this technique for several of its dishes. Let’s discuss the best Thai noodle dishes you must try!

Bami Haeng Pet: Famous Thai Noodle Dishes

You can easily fin this Thai noodle dish at the street stalls and specialized restaurants in Thailand. Egg noodles served “dry” with slices of braised duck. They often go together with “blood tofu.” Restaurants serve the broth on the side. It is originally a Chinese dish. The main ingredients of this dish are yellow egg noodles, duck, and Pak Choi. Restaurants usually serve it with broth as a side dish. In addition to the essential ingredients, chefs include coriander, spring onions, and fried garlic. Restaurants add wan tans and pork belly as extras.

Bami Mu Daeng: Thai Noodle Dishes Variant

Originally a Chinese dish, it is now common in Thailand. Often served with chili peppers in vinegar, and dried chili flakes. Some versions usually contain kiao kung or prawn wontons. It is similar to the Bami haeng pet, using duck instead of red pork. One version Bami mu daeng kiao kung is a noodle soup with wheat noodles (bami), grilled pork and prawn dumplings. You can add to taste these: chilies preserved in vinegar, dried chili flakes, sugar, and fish sauce.

Khanom Chin Kaeng Khiao Wan Kai: Popular Thai Noodle Dishes

Ranking second among the ten Thai dishes ordered most frequently by foreigners, a green chicken curry gained an 85% popularity from foreigners. Thai people like to have it with rice or khanom chin, a kind of Thai noodles. This noodle dish consists of green chicken curry served over khanom chin, fresh Thai rice noodles. Usually, a selection of raw vegetables and herbs on the side accompanies this dish. The chicken meat used in this particular version is chicken feet.

Khanom Chin Nam Ngiao: Northern Thai Noodle Dish

A specialty of Northern Thailand is Thai fermented rice noodles served with pork or chicken blood tofu in a sauce made with pork broth and tomato, crushed fried dry chili peppers, pork blood, dry fermented soybean, and dried red kapok flowers. Chopped tomatoes give the dish a particular sour flavor, and to add spice, chefs add crispy roasted or fried dry chilies and garlic. Another essential ingredient that gives the dish its characteristic taste is tua nao, a type of fermented soya bean that is used extensively in northern Thai cuisine. Chefs sometimes use shrimp paste as a substitute. Restaurants often serve nam ngiao along with pork rinds.

Khanom Jeen Nam Yaa: Southern Thai Noodle Dishes

One of the most loved dishes in southern Thailand is khanom jeen nam ya, a coconut milk minced fish curry. To prepare this dish, all you have to do is boil the fish on its own, pound the curry paste, combine everything with coconut milk, bring it to a boil, and it’s ready to eat after simmering. The hardest part about making khanom jeen nam ya is pounding the curry paste by hand which taste better than the alternative blender use.

Khanom Chin Sao Nam: Salad Thai Noodle Dish

Cold rice noodles served as a salad with thick coconut milk, finely chopped pineapple, sliced raw garlic, and Thai chili peppers, pounded dried prawns, shredded ginger, lime juice, fish sauce, and sugar. To make chili syrup, the chef combines the caster sugar, chopped chilies, fish sauce and water in a small saucepan, bring to the boil, stirring to dissolve sugar. For the noodles, the chefs arrange pineapple batons, ginger, shrimp, and garlic on top of noodles. After drizzling over chili syrup and coconut cream, the chef tops it with chopped chilies before serving.

Khao Soi Chang Mai: Crispy Thai Noodle Dish

Restaurants serve boiled or crispy fried egg noodles in a curry soup. Khao soi kai is the version with chicken; khao soi nuea is the one with beef. It has a combination of coconut milk, Birdseye chilies, lemongrass, ginger, turmeric, garlic, makrut lime leaves, black cardamom pods, coriander seeds, palm sugar, and Thai shrimp paste. This mix is unique among Thai curries, which has much to do with its alleged Burmese origins. It’s a comforting, warm dish that goes down well with curry enthusiasts. It always makes for an excellent introduction to Northern Thai cuisine.

Khao Soi Mae Sai: Spicy Thai Noodl

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 soybean give it its specific taste. Restaurants serve sliced raw cabbage and bean sprouts on the side.

Khao Soi Nam Na: Spicy Thai Spaghetti

Nam na means “with sauce on top.” Somewhat similar to khao soi Mae Sai, this variant from the eastern part of Chiang Rai Province also cooks it with wide rice noodles in a clear pork broth. Nam phrik ong is a sauce made from minced pork, tomato, fermented soybean or shrimp paste, and dried chili peppers. A teaspoonful of it heaped on top of the noodles creates a heavenly spice. It is one of the best Thai noodle dishes that you must try!

Kuaichap: Thai Noodle Dish Variant

Originally a Teochew Chinese dish, 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. “The very peppery and clear broth is delicious, the noodles are the large rolled ones, and the pork belly has a taste and consistency that makes you want to fill a small bag as a snack on your way home.” Thai cuisine considers that the broth should always be light, yet flavorful, while the rice sheets, known as kway, should never stick together.