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Thong Lo Duck Noodles – Lee’s Noodles

Michael Babcock, Saturday, December 20th, 2014

I recently found a very good duck noodle shop in Thong Lo (Sukuhmvit Soi 55, pronounced “Tawng Law”). This noodle shop is part of a chain; in Thai it is called บะหมี่คนแซ่ลี, which can be translated as Khon Sae Lee Noodles or just Lee’s Noodles. It’s found on Sukhumvit Road just past the start of the Soi (Sukhumvit 55, Thong Lo) itself.

(Click images to see larger version.)

Assembling Noodles

Assembling noodles

Noodle Set-up

Noodle set-up

Walking up Sukhumvit, crossing Thong Lo (Soi 55) after exiting the skytrain (BTS) I saw this sign and the young woman obviously assembling a bowl of noodles. The picture on the right shows the area where she assembles the noodles and also a bit of the noodle shop itself, which is pretty much your basic Thai shop-front food shop.

The sign indicates what kind of noodles are sold here: บะหมี่ – ba mee – which are egg noodles made with wheat. This shop claims home-made noodles. The food hanging in the front of the shop (see below) lets you know that they make duck and pork noodles.

Duck Noodles

Duck and Wonton Noodles

At duck noodle shops I usually order บะหมี่เป็ดแห้ง – Ba Mee Ped Haeng – which literally means dry duck noodles. You have a choice of getting the noodles dry or as a soup: บะหมี่เป็ดน้ำ – Ba Mee Ped Nahm. I always get the dry noodles.

The dish I ordered here, shown to the left, included shrimp and pork wonton, which you can see to the right of the rest of the ingredients in the bowl. In addition the dish contains the noodles, slices of roast duck and blanched green vegetables. I’m not sure what the Thai name would be (with the wontons); the restaurant does have menus in English, complete with pictures.

In Thailand, dishes such as this are meant to have their flavors adjusted to your taste preference using the ubiquitous Thai Condiment Set. I added a healthy dose of dried red chillies (as you can see below right), followed it up with several (small) spoonfuls of a vinegar/green chilli mixture (for sour), some fish sauce (for salty) and just a touch of sugar to help meld the flavors. After a couple tastes and a couple of small adjustments, the noodles could be mixed up and eaten.

Duck and Wonton Noodles 2

Duck and Wonton Noodles, with dried chillies

The price for the duck and wonton noodles was 60 baht; for noodles with just duck (no wonton) the price is 50 baht.

The verdict: it’s a very good bowl of noodles. The noodles themselves are tasty with a good texture. The roast duck is succulent and moist. The pork and shrimp wonton are very, very tasty; they are seasoned very well. All in all, it will do as a replacement for the other Thong Lo Duck Noodle Shop that I patronized for so many years (now, sadly, closed). I would say, though, that I preferred the noodles, which were a bit wider, at the old shop; also, they had a better source of sour – vinegar with crushed red chillies. Still, this new shop definitely satisfies the craving.

Shop Front

Front of the shop

Shop Front Detail

Close-up of shop front

Lee’s Noodles serves more than duck, as you can see from these pictures of the front of the shop. They have crispy roasted pork, roasted red pork (shown here) and also crab. You can get the egg noodles served with each of those or you can have your meat of preference served over rice. You can also combine meats in any combination.

I will certainly return here. I may have to eschew my beloved duck noodles in favor of the “everything” combo (for 80 baht), which has: duck, crispy roasted pork, roasted red pork and crab as well as the pork and shrimp wonton.

By the way, all the time we were there eating there was a steady stream of customers, both in the shop and getting noodles to go. What with customers eating there and the to go orders, the woman assembling the noodles never stopped the entire time we were there.


Assembling Noodles

Assembling noodles

Location

บะหมี่คนแซ่ลี
Ba Mee Khon Sae Lee (Thonglor Branch)
1081 In front of soi Thonglor, Sukhumvit 55-57
Sukhumvit Road
Klongton Nua, Wattana,
Bangkok, 10110
Phone: 02-381-8180
Hours: 6:30 a.m. to 5:00 p.m. (unconfirmed)
Facebook Page
Google Map of Lee’s Noodles Thong Lor
Note: Address and hours provided by Aroi Food.


Written by Michael Babcock, December 2014

Auntie Nim’s Dessert Shop – ร้านของหวานป้านิ่ม – in Nan

Michael Babcock, Saturday, November 1st, 2014

Visiting in Nan earlier this year, we made several trips to Auntie Nim’s Dessert Shop – ร้านของหวานป้านิ่ม (Raan Kong Wan Pa Nim) – in order to satisfy the sweet tooth. Located across from Wat Sri Pan Ton near the intersection of Chao Fa Road & Suriyapong Road, it serves Thai kanom wan – sweet kanom and ice cream. It’s a great place to satisfy a craving after a good dinner.

(Click images to see larger version.)

Shop, Sign

Sign for Auntie Nim’s

Shop at Night

Here’s Auntie Nim’s at night

I’m including a couple pictures out the outside – the one showing the street sign during the day and the second showing how I first saw the shop: all lit up at night and (as we saw when we approached) bustling with people, nearly all Thais.

Server

Serving kanom

Serving Snacks

Serving the kanom

The main attractions here are the traditional Thai kanom served in a sweet coconut sauce. As you walk up to the counter, you see a number of large bowls with various sweet things in them. Many of them are served by putting them into a bowl and adding sweet coconut cream to them.

Kanom Bua Loi

Kanom Bua Loi

Kanom Pa Kim Khai Tao

Kanom Pa Kim Khai Tao

These two popular items will give you an idea of the desserts here. On the left is Kanom Bua Loi – dumplings in a sweet coconut soup. The dumplings have a soft, interesting texture. To the right is Kanom Pa Kim Khai Tao. A couple of different kinds of noodles provide the texture to this dish.

Thai Dessert

Job’s tears with coconut sauce

Chocolate Ice Cream

Chocolate Ice Cream

Above left is another sweet coconut milk-based dish, this one with job’s tears. Like the two dishes above, the filling (Job’s tears, in this case) in the coconut soup provides texture and contrast to the sweet coconut milk. To the right we see their chocolate ice cream: it’s worth a try as well.


Location & Map

ร้านของหวานป้านิ่ม – Raan Kong Wan Pa Nim
95/2, ถนนเจ้าฟ้า, ตำบลในเวียง อำเภอเมืองน่าน จังหวัดน่าน, 55000
95/2, Wat Sri Pan Ton Intersection, Chao Fa Road, Nai Wiang Subdistrict, Mueang Nan District., Nan, Thailand
085-036-6108
11:00 a.m. to 10:00 p.m., closed Wednesdays
Facebook page for Auntie Nim’s
Google map of location


See Also:


Written by Michael Babcock, November 2014

Mae Fah Luang Art and Cultural Park in Chiang Rai

Michael Babcock, Wednesday, October 1st, 2014

One of the highlights when we visited Northen Thailand earlier this year (January 2014) was the Mae Fah Luang Art and Cultural Park in Chiang Rai, Thailand. Hosting the region’s largest collection of folk art and teak artifacts from the Lanna Kingdom, the adjective I would use to describe it is gracious. The highlights, aside from the art, are a beautiful golden pavilion, an elegant peaceful garden and a museum of Lanna art, contemporary and old.

This is a rather long blog with 6 sections:

(Click images to see larger version.)

Haw Kham – The Golden Pavilion

Outside the Cultural Park

Approaching the Cultural Park

Golden Pavilion

The Golden Pavilion

When we came here, I knew nothing about the place at all. As we walked in on foot towards the Cultural Park, we came upon a wooden walkway over a lovely pond, surrounded by natural beauty and peacefulness. In the back we saw the Golden Pavilion: a beautiful teakwood building in the Lanna style of architecture that was presented as a gift to the Princess Mother to celebrate her 84th birthday in 1984. It was constructed by 32 wooden houses given by various people in Chiang Rai out of love for the Princess Mother. The Golden Pavilion reflects the deep love and gratitude towards the Princess Mother and all that she had done for the Northern people.

Covered Walkway

Covered walkway

Pavilion detail

Detail of the Golden Pavilion

The walkway itself is a work of art, with it’s wooden beams and supports. There are lovely details on the sides of the pavilion as well (see upper right).

Elephant Carvings

Elephant carvings on the staircase

Doorway Detail

Detail above the doorway

The stairway and door of the pavilion are rich in detail and beauty, as these two pictures show: a row of elephants walks you up the stairs and on the lintels above the door, celestial beings great you.

At the bottom of the stairs we were met by a young woman in a lovely Thai dress who was our guide into the pavilion.

The Pavilion is not a museum. The idea was to include notable religious and secular objects, many used in Lanna ritual and displayed within context; there are ritual items such as candelabras, wooden standards and containers for floral offerings. The interior is candlelit and there is a feeling of sanctity. One of the more prominent images is a wooden Buddha statue named Pra Pratoh, which, according to inscriptions, was created in 1693.

Pavilion interior

Inside the Golden Pavilion

Central Pillar

Central pillar

Photography is forbidden inside the pavilion. The ritual objects are around a hallway or balcony surrounding the interior of the building overlooking a central courtyard with a white sand floor. A red and gold pillar rises from the center of the floor. It’s a lovely, quiet space.

You can see the inside of the pavilion in this picture (above left) from down below, looking up from the white sand floor. If you click on the (left) picture (to enlarge) you can see part of the walkway with the objects displayed in the back of the photo.

Candelabra #1

One candelabra

Candelabra #2

Another candelabra

Many of the ritual objects displayed in the Pavilion were candelabras that hold 7 candles. The two photos shown above were taken from outside the pavilion where a number of these candelabras were displayed around the building’s base.


Background of the Cultural Park

Princess Mother

The Princess Mother

Mae Fah Luang is one of the titles of Her Royal Highness Princess Srinagarindra, the Princess Mother, who was the mother of the current King of Thailand. It means “Royal Mother from the Sky,” in part a reference to the Princess Mother’s work in bringing medicine to the rural areas of the north by helicopter, often accompanying the medical teams herself. The Foundation grew out of all of her work on behalf of the Thai people. It began life as the Thai Hill Crafts Foundation that the Princess Mother founded in 1972 to offer market access for craft-making villages in Northern Thailand; it was renamed in 1985 to reflect the increasing emphasis on social issues, including education and sustainable development, that were being developed based on the Princess Mother’s philosophy and ideas.

Water Basin

Lanna water container

The Cultural Park was established at what was called the Rai Mae Fah Luang, a center for education and skills training for hill tribe youth in Northern Thailand. It was established to house the Royal Collection of Lanna Art in order to make the art available to the northern people in order to educate them about their cultural heritage. It is the largest collection of Lanna art in the region.

The word Lanna means “a million rice fields” and the Lanna Kingdom was founded in the 13th century AD by King Mengrai. It was basically a federation of smaller princialities in the north, including areas in Burma, Laos, Thailand and southern China. Conquered in the mid-16th century by the Burmese, it became a vassal state of Siam in the late 18th century, remaining a loose federation with up to 57 city states or principalities. In 1892, Siam officially annexed Lanna and it became part of Thailand.

The Garden

From the Golden Pavilion, we spent time wandering around the second main feature of the Park: the garden, a botanical collection with indigenous and rare plants from the northern region.

Air Plants

Giant air plants

Tropical Leaf

Tropical leaf

The garden has some beautiful specimens, such as these giant air plants (above left). Many plants have interesting leaf structures.

Pond

Pond and urns

3 statues

3 garden statues

There are graceful details throughout, such as these urns at the edge of a pond. Statues are nestled in amongst the plants.

Stones #1

Stone garden

Stones #2

Stone garden

There’s a lovely use of rocks and stones to add accents and interest, such as the two photos above.

Carving #1

Garden carving

Spirit House

Spirit house close-up

Carving #2

Carved pillar

These three photos show some of the other features in the garden.

Wall

Wall with carvings

Carving Detail

Carving detail

Even the walls of the building are interesting, with wooden carvings part of the structure.


Haw Kaew – The Museum

The other main part of the Cultural Park is the Haw Kaew. According to the brochure handed out at the Park, “Haw Kaew presents a permanent exhibition based on artifacts and religious items made from teak, as teak was used in people’s everyday lives. In addition there are revolving exhibitions featuring “topics related to the diverse ethic cultures of Lanna.”

Painting

Portrait of the Princess Mother

Museum Entry

Museum entry

One of the first things that you see when you come into the museum is a portrait of the Princess Mother. It is hard to convey the devotion that most northern people feel for this extraordinary woman. She was instrumental in bringing education, skills training, medicine and dental care to the rural northerners. In the west we seem to have a somewhat jaundiced view of royalty. It’s different in Thailand because of the dedication of the current royal family, which began with the Princess Mother. (See the Wikipedia entry on Srinagarindra (the Princess Mother).)

Painting

By Dr. Kamol Tassanaanchalee

Bas Relief

Creation by Jarron Chaijajit

Banner

Modern banner

The museum includes a collection of contemporary art by northern Thai artists. Above left is a painting by Dr. Kamol Tassananchalee based on what the sign calls “Thailand’s most popular love song” – Lovelorn Song, the lyrics by Chalie Intravichit. In the center is a wood carving – “Creation,” by Jarron Chaijajit. To the right is a banner, attributed only to “a Chiangrai artist.”

Modern Sculpture

Modern sculpture

Sculpture Close-up

Close-up of the sculpture

Sculpture Detail

Sculpture detail

I loved this wooden sculpture with all of it’s textures and folds.

Naga Carvings

Lanna temple naga carvings

Enshrined Buddha #1

Enshrined Buddha

Wooden carving

Wooden carving

Still, the bulk of the collection consists of older Lanna art. Above left is a row of nagas (the naga is a mythical dragon) taken from various Lanna temples. The museum includes a number of enshrined Buddhas, such as the one in the center above. There are numerous wooden carvings, such as the one above right, presumably of a celestial being or princess.

Manuscript Chest

Manuscript chest

Enshrined Buddha #2

Another enshrined Buddha

The picture above left shows a manuscript chest that would have been used to store Buddhist scriptures. To the right is a teak carving of the Buddha enclosed by 2 protective nagas; the sign for this piece says “Enshrining an image of the Lord Buddha Shan.

The Slideshow below has further images from the museum.


Note: There’s also a smaller buiding on the grounds called the Haw Kham Noi . It houses mural paintings originally done in tempera painted directly on teak panels in a temple in Phrae province; they were saved from sale as antique by the villagers and sent here for safekeeping. We did not see the murals when we were there.


Location

อุทยานศิลปะวัฒนธรรมแม่ฟ้าหลวง
313 หมู่ 7 บ้านป่างิ้ว ต.รอบเวียง อ.เมือง จ.เชียงราย 57000
โทร. 053 716 605-7, 053 601 013 โทรสาร 053 712 429
อีเมล : rmfl@doitung.org

Mae Fah Luang Art and Cultural Park
313 Moo 7, Baan Pa Ngiew
Tambon Robwiang, Amphoe Muang Chiang Rai,
Chiang Rai 57000 Thailand
Phone: 053 716-605 (to 607), 053-601-013
Fax: 053-712-429
Email: rmfl@doitung.org

Hours 8:00 a.m. to 5:00 p.m., closed Monday
Entrance fee: 100 to 200 baht.
Bangkok Post Map of Mae Fah Luang Art and Cultural Park
Mae Fah Luang Map of Chiang Rai (with center)
Website (in Thai only)

Explore Further

Information from this blog comes, in part, from the following websites:

See Also


Slideshow

Click on “Play” below to begin a slideshow.

Clicking on a slide will take you to the next image.

Outside the Cultural Park
Golden Pavilion
Pavilion detail
Covered Walkway
Elephant Carvings
Doorway Detail
Pavilion interior
Central Pillar
Candelabra #1
Candelabra #2
Air Plants
Tropical Leaf
Pond
3 statues
Carving #1
Carving #2
Stones #1
Stones #2
Spirit Houses
Spirit House
Wall
Carving Detail
Princess Mother
Water Basin
Painting
Museum Entry
Paintingn
Bas Relief
Banner
Modern Sculpture
Sculpture Close-up
Sculpture Detail
Naga Carvings
Enshrined Buddha #1
Wooden carving
Wooden Carving #2
Manuscript Chest
Enshrined Buddha #2
Headboard
Naga
Enshrined Buddha #3
Buddha Statue

The pond and walkways approaching the Cultural Park

The Golden Pavilion - Haw Kahm - at Mae Fah Luang Cultural Park

Details on the side of the Golden Pavilion (Haw Kahm)

Covered walkway approaching the Golden Pavilion (Haw Kahm)

Elephant carvings on the staircase to the Golden Pavilion

Detail above the doorway to the Golden Pavilion

The white sand floor and the Golden Pavilion from below

Central pillar at the Golden Pavilion (Haw Kahm)

Candelabra at the base of the Golden Pavilion

Another candelabra at the base of the Golden Pavilion

Some air plants in tho Cultural Park's garden

Tropical leaf at the Cultural Park's garden

Pond with urns at the Cultural Park's garden

3 statues at the Cultural Park's garden

Carving found in the Cultural Park's garden

Carved pillar in the Cultural Park's garden

Stone feature in the Cultural Park's garden

Another set of stones in the Cultural Park's garden

Spirit houses in the Cultural Park's garden

Close up of a spirit house in the Cultural Park's garden

Wall with carvings in the Cultural Park's garden

Detail of the carving on the building wall

This relief of the Princess Mother is found outside the museum

A common Lanna feature outside homes - water for washing your hands

Portrait of the Princess Mother in the Museum's entry

In the entry room of the Museum

Modern painting By Dr. Kamol Tassananchalee based on the love song "Lovelorn Song"

A modern wood-carving titled "Creation," by Jarron Chaijajit

Banner by a (modern) Chiang Rai Artist

Modern wood sculpture

A close-up of the modern wood sculpture

Detail of the modern wood sculpture

Naga carvings from Lanna temples

Lanna depiction of an enshrined Buddha

Wooden carving

Decorated panel below one of the ceilings

Manuscript chest for Buddhist scriptures

Sign says "Enshrining an image of the Lord Buddha Shan (Teak)"

Carved demon on the headboard for a bed

Sign says "Naga, temple roof decoration"

Buddha enshrined in a painted, wooden cabinet

Buddha statue. So peaceful.

Outside the Cultural Park thumbnail
Golden Pavilion thumbnail
Pavilion Detail thumbnail
Covered Walkway thumbnail
Elephant Carvings thumbnail
Doorway Detail thumbnail
Pavilion Interior thumbnail
Central Pillar thumbnail
Candelabra #1 thumbnail
Candelabra #2 thumbnail
Air Plants thumbnail
Tropical Leaf thumbnail
Pond thumbnail
3 Statues thumbnail
Carving #1 thumbnail
Carving #2 thumbnail
Stones #1 thumbnail
Stones #2 thumbnail
Spirit Houses thumbnail
Spirit House thumbnail
Wall thumbnail
Carving Detail thumbnail
Princess Mother thumbnail
Water Basin thumbnail
Painting thumbnail
Museum Entry thumbnail
Painting thumbnail
Bas Relief thumbnail
Banner thumbnail
Modern Sculpture thumbnail
Sculpture Close-up thumbnail
Sculpture Detail thumbnail
Naga Carvings thumbnail
Enshrined Buddha #1 thumbnail
Wooden Carving thumbnail
Wooden Carving #2 thumbnail
Manuscript Chest thumbnail
Enshrined Buddha #2 thumbnail
Headboard thumbnail
Naga thumbnail
Enshrined Buddha #3 thumbnail
Buddha Statue thumbnail

Written by Michael Babcock, October 2015

Ko Joi Restaurant – Kanom Jeen Noodles in Krabi

Michael Babcock, Monday, September 1st, 2014

โกจ้อย ขนมจีนไก่ทอด กระบี่
Ko Joi Kanom Jeen Gai Tod Krabi

One of my favorite excursions in Krabi, Thailand, is to go eat a type of noodle called kanom jeen at Ko Joi restaurant in a Nuea Klong just south of Krabi town. It’s a little, somewhat out-of-the way restaurant where they make their own fresh kanom jeen noodles and some absolutely delicious gai tod (fried chicken). Their main sign, in Thai, says โกจ้อย ขนมจีนไก่ทอด กระบี่ – Ko Joi Kanom Jeen Gai Tod Krabi.

(Click pictures to see a larger version.)

Kanom Jeen Namya

Kanom Jeen Namya

Kanom jeen are perhaps the only noodles popular in Thailand that do not come to Thailand via the Chinese. This is ironic as the word for Chinese in Thai sounds very much like jeen – for years I thought that was what the jeen in kanom jeen meant: it’s not.  Kanom jeen is a 100% rice noodle consisting of rice, water and (optional) salt. It is made by first fermenting the dough, then expressing the dough through a cylinder with holes into hot water (for cooking). According to Kasma these noodles are indigenous to SE Asia and originated among the Mon ethnic group, who called them kanawn jin. They are found throughout SE Asia, in NE Thailand, Northern Thailand, Southern Thailand, Cambodia, Vietnam and Burma. The noodles are documented in the Ayuthaya Era (15th to 18th centuries) and may have existed since the 8th to 11th centuries.

We’ve already blogged on a Southern restaurant that serves kanom jeen ( Wang Derm (formerly Krua Nakhon), in Nakhon Si Thammarat). What makes Ko Joi special is that they make the noodles right there and you can watch the process in its entirety. (See slideshow at bottom of page.)

Kanom Jeen Namya

Kanom Jeen Namya

Kanom Jeen Namya

Kanom Jeen Namya

In many places, kanom jeen noodles are used as a rice substitute: you can order green curry or whatever that will be served over the noodles. Here, you have one choice: Kanom Jeen Namya, which Kasma translates as Southern-Style Rice Vermicelli Topped with Spicy Fish Namya Curry Sauce. And it is spicy! Kasma’s recipe, which she teaches in the Evening Series Advanced Set E-2 and in the Weeklong Advanced Class Set 2C, day 4, calls for 10 large dried red chillies (soaked and chopped) and 40 to 50 dried red chillies (finely ground) pounded into the chilli paste. The dish even without the chillies would have an intense flavor from all the other herbs; the lovely yellow color comes from fresh turmeric.

The dish is served with an assortment of raw and blanched vegetables and various kind of pickles, which can be eaten separately or stirred in and eaten with the noodles, as you can see above right.

Vegetable Platter

Vegetables & Pickles

Greens

Accompanying greens

At nearly every southern restaurant, there’s a platter or two of fresh vegetables and herbs to accompany the meal. At Ko Joi you get two plates: the one above left has two kinds of pickles, cucumbers, long beans and bean sprouts. The one above right has various leaves and herbs, such as Thai Basil.

Marinating chicken

Marinating Chicken

Frying Chicken

Frying the chicken

The other plus for Ko Joi is that they make a fabulous fried chicken (gai tod) to eat with the noodles. Above left you see the chicken marinating in a sauce prior to frying. Above left you see the chicken sizzling away in the oil.

Be warned, though: you may need to stay in line for the chicken piece you want as sometimes there’s a number of people waiting to choose.

Fried Chicken

Fried Chicken

The Meal

A meal at Ko Joi

When you see the photo above left, you can imagine why there’s a line to order the chicken! The chicken is absolutely delicious: crispy fried on the outside and succulent and flavorful on the inside. I find it impossible to eat only one piece!

Above right you see pretty much a complete meal: the vegetable/pickle platter to the right, then the Kanom Jeen Namya with a piece of fried chicken just behind.

Inside Ko Joi

Inside Ko Joi

The inside of the restaurant is nothing fancy: basic tables and plastic stools to sit on. The chicken is simply served on pieces of paper. You don’t come here for the fancy setting!

The one other dish I’ve seen here is a Fish Innard Curry – Kaeng Tai Pla - which is incendiary. The dish has a pretty strong taste and is, in my opinion, an acquired taste. (I’ve not yet acquired it!)

This is a fabulous excursion; plan on going for breakfast and do make sure you watch the noodle making in the back room. For now, check out the slideshow below.

Directions are found below the slideshow.


Slideshow – Making Kanom Jeen

Click on “Play” below to begin a slideshow.

Clicking on a slide will take you to the next image.

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The kanom jeen noodle dough

Kneading the dough

Forming the dough into spheres

Loose dough and one formed sphere

Several dough balls in back, "resting"

Loose kanom jeen noodle dough in a mixer

Kanom jeen noodle dough after mixing

Removing the dough from the mixer

Forming two dough balls

Forming a dough ball

Kanom jeen noodle dough formed into spheres and "resting"

It's hot work to make these noodles!

A dough ball, formed into a cylinder, ready for extruding

"Expressing" the noodles into a wok with boiling water

Close-up of the noodles being expressed into the wok

Beginning to remove the cooked noodles

A basket, held at arm's length, for removing the cooked noodles

Pulling the basket with noodles out of the wok

She is pulling the noodles out of a bowl with cool water

The noodles are formed into skeins

Placing the skeined kanom jeen noodles into a bowl

Several bowls of kanom jeen noodles, ready for serving

This is the namya curry sauce

Here she's packaging a serving of Kanom Jeen Namya "to go"

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Getting There

Ko Joi Sign

Ko Joi sign

Sign Close-up

Sign close-up

Kasma and I got together in 1992 and since then I’ve been to Thailand every year but one, always with Kasma. Yes, indeed, I do know that I’m a lucky man. Traveling with a Thai woman who specializes in finding interesting places to visit and knows so much about Thai food and Thailand is good in one way; in another, I’m not sure how many of the places we visit I could find if I ever did have to travel on my own.

Ko Joi is found in Nuea Klong (North Canal) which is about 17 km south of Krabi town and about 3 km from the airport. It’s directly across from a Chinese shrine and is accessed from left-hand turn onto a small road from the Highway. Your best bet for getting there, is to find a songtao or hire a car and driver in Krabi town and get them to take you there: Kasma says it’s well known in Krabi and people there will know it.

This is a breakfast and lunch place. As far as I can tell, it opens at 6:00 a.m. and closes either at 1:00 or 2:00 p.m.


โกจ้อย ขนมจีนไก่ทอด กระบี่ (Ko Joi Kanom Jeen Gai Tod Krabi)
752/3 หมู่ 2 ต.เหนือคลอง อ.เหนืองคลอง
752 Moo 2, Tambon Nuea Khlong, Amphoe Neaung Khlong
Krabi, Thailand 81130
Phone 075-691145 , 081-8941932
Restaurants coordinates: 8.07165, 98.999717
Google Map of Ko Joi
There’s also a Map to Ko Joi further down on this page. Here’s the original page (in Thai).

Check out the pictures of Ko Joi at Google Images.

Here are some reviews of the restaurant and more photos, and here’s the original page in Thai.


I understand that there is a branch of Ko Joi in Krabi town. We’ve never eaten there, only at the Ko Joi in Nuea Khlong.


See also:

Here’s Information about Kasma’s small-group trips to Thailand.


Written by Michael Babcock, September 2014

Five Thai Noodle Dishes – Beyond Pad Thai

Michael Babcock, Friday, August 15th, 2014

There are many fabulous noodle dishes in Thailand that, in my opinion, put Pad Thai to shame. In this blog I mention just five of the fabulous variety of noodles found in the Kingdom (of Thailand). I’m picking five that I quite enjoy.

(Click images to see larger version.)

Hot and Spicy Drunkard’s Stir-Fried Rice Noodles with Ground Pork, Thai Chillies and Holy Basil – Kuay Tiow Pad Kee Mao

Drunkard's Noodles

Drunkard’s Noodles

I think this is probably my very favorite noodle dish. I talked about it in an earlier blog – Current Top Ten Thai Dishes. Of all the versions I’ve had, I prefer Kasma’s (pictured to the left). She makes it with delicious fresh chow fun noodles (kuay tiow sen yai, in Thai), lots of Thai chillis, holy basil, garlic and pastured pork from Riverdog farms. The result is a very spicy, tasty dish. It has to be spicy to live up to its name: the dish is called “drunkard’s noodles” (and not “drunken noodles”) because it is so spicy-hot that you need to keep drinking to cool the mouth.

Kasma teaches this recipe in the Evening Series Advanced Set I-4. She teaches a similar dish – Drunkard’s Stir-Fried Mung Bean Sheet Noodles with Shrimp and Cuttlefish (Kuay Tiow Sianghai Pad Kee Mao) – in Advanced Set G-3 and in the Weeklong Advanced Class Set 2D, day 4.

Sukhothai-Style Dry Hot-and-Sour Rice Noodles – Kuay Tiow Haeng Sukhothai

Sukhothai Noodles}

Sukhothai-Style Noodles

Sukhothai Noodles

Sukhothai-Style Noodles

This is just a marvelous noodle dish – hot, sour and sweet. It’s full of various textures (pork cracklings, peanuts, egg, more) and flavors. It’s the only noodle dish I know that is served with a dollop of palm sugar that you mix up with the noodles. Before eating, everything is mixed together to make a tasty treat.

The picture above left is from Kasma’s class where it’s a real favorite. She teaches this recipe in the Evening Series Advanced Set F-4 and in the Weeklong Advanced Class Set 2D, day 4) and the above right picture is from a noodle shop in Sukhothai.

To see more pictures of this dish, check out our Facebook Album on Sukhothai-style Noodles. You may need to be logged in.

Roast Duck Noodles – Ba Mee Haeng Ped

Roast Duck Noodles

Roast Duck Noodles

This may be the noodle dish that I order the most in Thailand. The picture to the right shows a bowl from what was my favorite duck noodle shop in Thong Lo, now, unfortunately, no longer in business. (See my blog Thong Lo Duck Noodles). It’s a simple dish: basically, roast duck, egg-noodles (ba mee) and some greens. What makes it so delicious is the simplicity, the succulent roast duck (somehow so much better in Thailand), the egg noodles and the way that you spice the dish yourself. In Thailand, noodles typically are served with a Thai Condiment Set consisting of various ingredients so that you can add salty, sweet, sour and spicy, essentially creating your own favorite flavor grouping. I like these duck noodles with a sour chilli sauce for the sour, a bit of fish sauce, a generous serving of dried, roasted chilli powder and a bit of sugar to bring it all together. Delicious!

Stewed Beef Rice Noodles – “Boat Noodles” – Kuay Tiow Reua

Beef Noodles

Stewed Beef Noodles

No blog on delicious Thai noodle dishes would be complete without including a soup noodle, such as this one. The version pictured is from one of Kasma’s Thai cooking classes; she teaches this recipe in the Evening Series Advanced Set C-1 and in the Weeklong Advanced Class Set 2A, day 4. I do love a good bowl of beef noodle soup with many kinds of beef: stewed beef, beef tendon, raw beef quickly cooked before serving and (often) beef dumplings or tripe. It’s stewed for many hours to make a nourishing bone broth. I prefer it with the same chow fun (kuay tiow sen yai) noodles used in the Drunkard’s Noodles above, though you can often order it with other kinds of noodles, such as thin rice noodles. It’s often served as Kasma serves it, with a hot chilli sauce made from various red peppers, garlic, lime, vinegar, fish sauce and sugar.

Fermented Rice Vermicelli – Khanom Jeen

Khanom Jeen Namya

Khanom Jeen Namya

Making Khanom Jeen

Making Khanom Jeen

I wanted to include khanom jeen because this possibly is the only noodle common in Thailand that does not originate with the Chinese and is indigenous to SE Asia. According to an article in the Thai magazine Krua (meaning “kitchen”) khanom jeen originated among the Mon ethnic group, who introduced them to different SE Asian cultures. The Mon called them kanawm jin. They’re known to be made and eaten in the Ayuthaya era (15th to 18th century) and it’s possible Thais have been eating them since the 8th to 11th centuries (when the Mon empire ruled much of present-day SE Asia).

These noodles have a delicious, chewy texture made from older rice (rather than “new crop”). It’s a fermented noodle: the rice is soaked for many days, then kneaded by hand, pounded and then left to sit for 3 days. It’s eventually extruded into boiling water (see above right) and afterwards placed in cold water and rolled into skeins (as in the picture below right).

The picture above right shows the extrusion process at a noodle shop called Ko Joi in Krabi; we’re lucky enough to eat there every time we visit Krabi. Be sure to see my next blog on Ko Joi at the start of next month.

The picture above left shows Southern-Style Rice Vermicelli Topped with Spicy Fish Namya Curry Sauce (Khanom Jeen Namya Pak Tai) from Wang Derm restaurant in Nakhon Si Thammarat. It’s a dish that Kasma teaches in the Evening Series Advanced Set E-2 and in the Weeklong Advanced Class Set 2C, day 4.

Khanom Jeen Namya

Khanom Jeen Namya

Khanom Jeen

Khanom Jeen in Khorat

Above left is another version of Khanom Jeen Namya, the Southern-Style Rice Vermicelli with Spicy Fish Curry Sauce. This version is from Ko Joi in Krabi, where they make their own noodles. It’s been mixed together with some of the pickled cucumbers that are served with the noodles.

Above Right is a typical khanom jeen stall at Khorat Market in Northeastern Thailand. Click on the picture to enlarge it and see the skeins of khanom jeen noodles. Here you choose one of the curries or sauces in the containers in front to be served over the noodles and then add in some of the vegetables in the very front row.


If you want to learn to cook delicious Thai noodle dishes yourself, come take a Thai Cooking Class from Kasma. Nearly every series has at least a few noodle dishes.

Don’t take my word about the number of noodle dishes in Thailand: check out my earlier blog: Thai Noodles – An Amazing Variety.

And for some perspective on Pad Thai, check out Kasma’s blog: Pad Thai: The Origin and Making of Pad Thai.

More Blogs on Noodles


Written by Michael Babcock, August 2014

Favorite Thai Soups

Michael Babcock, Friday, August 1st, 2014

Over the years I’ve come to have some favorite Thai soups that might not even be known to people who haven’t traveled in Thailand or taken Kasma’s Thai cooking classes. This blog looks at 4 of my favorites, soups I prefer to the better known duo of soups seen in pretty much every Thai restaurant, at least here in the U.S..

Those two soups are, of course, Hot-and-Sour Prawn SoupTom Yum Goong – and some iteration of Tom Ka – a coconut-based soup with galanga, such as Chicken Coconut Soup with Galanga (Tom Ka Gai) – perhaps the most common version in America – or Seafood Coconut Soup with Galanga (Tom Ka Talay) – perhaps the most common in Thailand.

Don’t get me wrong: they are delicious soups. It’s just that there are others that deserve to be just as well known. And in Thailand there are numerous versions of tom yum (hot and sour) soups; such as one that includes a whole, fried fish.

So in no particular order, here are four other Thai soups to enjoy.

(Click images to see larger version.)

Southern Thai Oxtail Soup (Soop Hahng Wua)

Oxtail Soup

Southern Thai Oxtail Soup

Hmm. Did I say in no particular order? Actually, I think this might be my favorite, especially for a winter’s day. It’s a fairly spicy dish, as Kasma teaches it in the Evening Series Advanced Set B-3 and in the Weeklong Advanced Class Set 2A, day 1. It’s quite easy to make: cook the oxtails with salt until tender; toss in the potatoes, tomatoes, onion and other ingredients and cook until nearly done;  season to taste with fish sauce or light soy; finish the cooking and add some white pepper, a bit of lime juice and palm sugar as needed. It’s very tasty and, as a bone broth, it’s also very nourishing. (See the article Broth is Beautiful by Sally Fallon Morell.) This is one I love to make in the winter; it’s pretty darn good in the summer as well. In Thailand you’ll see it at some of the truck stops in the south.

Southern-style Turmeric Chicken Soup (Tom Kamin Gai Bahn)

Turmeric Chicken Soup

Southern Turmeric Chicken Soup

I don’t believe I’ve ever come across this soup in the United States, save in Kasma’s cooking classes: she teaches it in the Evening Series Advanced Set F-2 and in the Weeklong Advanced Class Set 2C, day 5. I’ve had it at a couple of places in Thailand down south. Like the Oxtail Soup above, and many Thai soups, it’s a soup with the ingredients surrounded by a mostly clear broth. Again, you get a healthy bone broth, this time flavored with lemon grass, galanga, garlic, shallots and, as you might guess from the name, fresh turmeric; the turmeric gives it the lovely golden color. Kasma makes it with 10 to 15 crushed Thai chillies to give it a bit of heat. Again, add a bit of lime juice , finish off with fish sauce and sugar (both to taste) and you’ve got a delicious soup that lights up your taste buds. Kasma makes her version using whole quail: they make a really good broth.

Hot Galanga Beef Soup with Holy Basil (Neau Tom Ka)

Galanga Beef Soup

Galanga Beef Soup

When I’ve had this soup in Thailand, it’s slightly different than the version pictured here and which Kasma teaches in the Evening Series Advanced Set F-3 and in the Weeklong Advanced Class Set 2C, day 3. In Thailand the beef is stewed, so quite well-cooked. In Kasma’s version, beef slices (sirloin or skirt steak) are added at the end by bringing the soup to a rolling boil, adding the beef and then turning it off so that the beef is very lightly cooked. I have to say, I prefer her soup; we get different and better beef here in the U.S. This is a soup that can be incendiary – it has both dried red chillies and fresh Thai chillies. There’s also a sour component from tamarind juice and a quite noticeable flavor from the holy basil leaves. Just a delicious, fiery-hot soup.

Golden Pumpkin Coconut Soup (Kaeng Liang Kati Fak Tong)

Pumpkin Soup

Pumpkin Soup

I debated including this soup because it is really Kasma’s creation; I’ve never seen it anywhere else than in our own kitchen. This is a very rich soup: the base is 4 cups of coconut milk. One of the keys to the soup is making sure you have a very ripe squash/pumpkin; we prefer to use a ripe kabocha squash. Further flavor comes from ground shrimp, kapi shrimp paste and chopped jalapeño or Fresno peppers. At the end, fresh lemon basil is added for an added dimension. This is a very hearty soup: a little bit is quite satisfying. Kasma teaches this dish in the Evening Series Advanced Set B-4 and in the Weeklong Advanced Class Set 2A, day 2.

If you’d like to try it yourself, Kasma’s posted her recipe for Golden Pumpkin Coconut Soup. Do use fresh lemon basil at the end, if you can: it adds a very tasty dimension (though Thai basil can be used if necessary).

Before you try the recipe, do read Kasma’s article Cooking “to Taste”


You might enjoy learning how to Cook Thai food from Kasma in a Thai cooking class.


Written by Michael Babcock, August 2014.