The Complete Guide to Thai Noodle Dishes

Written by Team Expique
Published: September 10, 2024

While many noodle dishes typically call for a specific type of noodle, there are just as many that allow for a selection of noodle types. In this guide, we’ll explore the various kinds of noodles and the dishes they commonly feature in Thailand.

What You Need to Know About Thai Noodles

Different Types of Noodles in Thailand

In many Thai dishes, you have the choice of selecting your preferred noodle. The term “Sen” refers to rice noodles in Thai and is commonly used to describe actual noodles.

Sen Yai: “Yai” translates to “big,” referring to this wide, flat noodle.

Sen Lek: “Lek” means “small,” indicating this type of thin noodle.

Sen Mii: This noodle is even thinner and slightly firmer.

Bamee: These are egg noodles.

Mama: These are instant noodles, often surprisingly used in salads and other dishes.

Woonsen: Known as glass noodles, widely used in various dishes.

Khanom Jeen: These are sticky, fermented rice noodles typically served with curry-like sauces and occasionally incorporated in salads, often as a substitute for rice.

With or Without Soup

Noodles can be served dry, known as “haeng,” or in a broth, called “naam.” There are numerous Thai noodle dishes that include meats, meatballs, brothy gravies like “rad na,” and come in a variety of soup styles ranging from spicy and sweet to stock-based or even featuring pig blood! If you’re interested in dry noodle dishes, consider trying Pad Thai or Pad See Ew. The thicker flat noodles served with a thick gravy are referred to as “rad na.” For a curry base, you might enjoy “Nam Ngiew” or “Kao Soi.” If you seek a sweeter, more flavorful noodle dish, be sure to try “kuay tiew rua,” a soup that contains pig’s blood.

Eating Noodles in Thailand

Throughout your travels in Thailand, you’ll encounter numerous noodle shops in every city. These establishments can be found even during the hottest seasons!

Different regions may have their own preferences when it comes to noodle variants, soups, toppings, and side dishes. Typically, a basic Thai noodle dish comes with bone marrow broth and pork meatballs, but you can also choose the noodle width, style of soup, and meat options. Explore the various regional variations to discover delightful flavors and dishes during your time in Thailand!

Wherever you are, you’ll typically find condiments like sugar, fish sauce, vinegar, and dried chili flakes available to enhance the flavor of your noodles according to your preference. Season to taste and enjoy!

The Most Popular Noodle Dishes in Thailand

“Guay Tiew”: This is a general term used for noodle dishes and can take many forms, such as Duck Noodles, Fish Ball Noodles, or Chicken Noodles. You typically get to choose your preferred noodle type (from the list above) as well as whether you want it in soup or dry style.

Boat Noodle (Guay Tiew Rua): This popular dish gets its name from vendors who once sold it from small wooden boats along canals. You can usually choose between beef or pork versions. It’s known for its strong-flavored broth, traditionally made with animal blood, though many places now offer a blood-free option, including slices of meat and meatballs. Expect to order several small bowls priced at around 10-15 THB each!

Pad Thai: Arguably Thailand’s most famous noodle dish, it’s made using special noodles called Sen Chan, sourced from Chantaburi province. The dish’s rich flavor comes from a unique Pad Thai sauce, blending tangy tamarind with a hint of sweetness. Traditionally, it includes shrimp (both fresh and dried), along with core ingredients like bean sprouts and tofu.

Pad See Ew: Directly translating to “stir fry with soy sauce,” this dish typically uses Sen Yai noodles and derives its primary flavor from soy sauce. It’s common to add vegetables like cabbage and choose a protein whether it be meat or seafood.

Kuay Tiew Kua Gai: Often overlooked, this dish is beloved by those who discover it. “Kua” means fried over a high heat, and “Gai” means chicken. It uses Sen Yai noodles, cooked together with chicken and eggs. It’s usually served with lettuce on the side and a sweet chili sauce.

Pad Kee Mao: Commonly known as “Drunken Noodles,” this dish supposedly takes its name from its reputation as a late-night meal. Traditionally made with ground or sliced pork, it features Sen Yai noodles and fresh basil, seasoned with chilies, vinegar, and sweet soy sauce. In Thailand, it can also be found served with spaghetti.

Rad Na: A dish that locals often love but may leave a different impression on foreign palates. “Rad Na” means “on top” and is generally described as noodles with gravy. It may not seem like a traditional Thai dish, as it actually reflects more of a Thai-Chinese culinary influence. The gravy, typically thickened with cornflour and soy sauce and enriched with egg, is served over Sen Yai noodles with meat options like chicken, pork, or seafood, along with kale.

Yum Mama / Yum Woonsen: These are noodle salads made from re-hydrated Mama or Woonsen noodles. These dishes are simple yet refreshing, often packing a spicy punch! Typically mixed with minced pork or shrimp, they are dressed with lime juice, chili, and coriander. While traditional recipes exist, there’s room for creativity, so many opt to add any garnish including the seasoning from instant noodles.

Guay Jub: A spicy soup noodle dish associated with its unique square sheet noodle that rolls into a tube when boiled. Guay Jub is predominantly pork-based, with the best versions featuring crispy pork, although it traditionally includes offal by default.

Khanom Jeen: As previously mentioned, “Khanom Jeen” refers both to the noodle type and, in restaurants, can also be a standalone dish served with a variety of curries and sauces. While it pairs well with green curry, there are other specialized curries, such as “nam ya” and “nam ngiao,” that are typically enjoyed with Khanom Jeen.

Kao Soi: A hallmark dish of Northern Thailand, influenced by Burmese cuisine. It’s a curried noodle soup crafted from a coconut milk and red curry broth, served with flat egg noodles and a choice of meat, usually chicken, beef, or pork, and topped with crispy fried noodles. It’s common to enjoy this dish alongside an array of condiments such as fresh lime, pickled cabbage, shallots, and chilis.

Yen Ta Fo: This vivid pink soup consists of various types of noodles served in a hearty pork broth, seasoned with pungent, fermented red bean curd. Each bowl often includes a selection of condiments like fish balls, squid, shrimp, fried tofu, and morning glory greens.

Tom Yum Noodles: This dish can be somewhat confusing, as “Tom Yum” can refer to two different interpretations. When people think of Tom Yum, they typically envision a rich orange soup brimming with shrimp, mushrooms, galangal, and lemongrass. You can also find noodles added to this style of soup. However, more commonly, Tom Yum noodles are akin to a traditional “Guay Tiew” soup, featuring seasonings like lime juice, roasted chili flakes, ground pork, and roasted peanuts.

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