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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


Written by Michael Babcock, December 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

Yentafo Kreung Songe, Noodle & Restaurant

Michael Babcock, Friday, February 1st, 2013

There is a type of noodle dish in Thailand called “yentafo” (เย็นตาโฟ) and, as it happens, there is also a restaurant chain named “Yentafo Kreung Songe” – เย็นตาโฟเครื่องทรง. I recently had lunch at one of these restaurants and had a very delicious and satisfying bowl of noodles.

Yentafo

Bowl of yentafo noodles, as served

This chain is owned by the same people who operate one of our “go-to” restaurants in Bangkok – A. Mallika, the subject of my recent blog A Mallika Restaurant in Bangkok. Apparently Mallika does food very, very well.

Yentafo (sometimes spelled as three words – yen ta fo) is a fish noodle soup colored with a red sauce which contains red fermented tofu. It may include fish dumplings, fish balls, sliced fish sausage, fried tofu, squid, white woodear mushrooms and phak boong (a popular Thai vegetable often called “morning glory”). It is sour and a bit sweet with a touch of salty. I like it spicy-hot.

(Click images to see larger version.)

Restaurant Sign

Seacon Square Restaurant

Restaurant

Restaurant interior

Yentafo Noodles

Yentafo, mixed, ready to eat

At Yentafo Kreung Songe, they use only flat noodles made from local rice flour; they say that these noodles shorten the cooking time so that their food can be served very quickly. Among the ingredients found in their Yentafo are sh balls, shrimp balls, white tofu meatballs, egg tofu meatballs, fish dumplings, fried fish sausage, crisp octopus, ear mushrooms, pork blood jelly and deep fried fish skin. I particularly like having the deep-fried fish skin, as it adds another dimension of texture. The pork blood also adds texture and, in addition, gives more substance to the broth.

According to their website, “A bowl of A. Mallika’s Yentafo contains more than 10 ingredients that really differentiate the Yentafo from others’ and hence the name ‘Krueng Song.'”  Kreung songe is a phrase that is a bit difficult to translate; essentially the name suggests that this yentafo is something different from other versions, something special.

Ice Cream

Custard Apple Ice Cream

There are three options for yentafo on the menu here. The first choice has no chilli pepper indicator next to it and roughly translated means “not spicy, for children.” Choice #2 has 2 chillies next to it and is “hot to pierce the heart.” Option #3 with a 3-chilli indicator is rated as “painful.” For my taste, and I like reasonably hot food, “hot until it pierces the heart” is plenty hot for me!

A great way to finish the meal is with a plate of custard apple ice cream, or young coconut sorbet. Whether you have just “pierced the heart” or experienced “pain,” it’s a good way to end the meal.

I very much enjoy the yentafo at this chain of restaurants. They serve a delicious bowl of noodles: I find that I need not make any adjustments from the ubiquitous Thai condiment set that accompanies nearly all noodles in Thailand. Kasma tells me that yentafo is usually served not spicy in most noodle shops, leaving the diner to make adjustments from the condiment set to his or her taste.

There are 17 branches of the chain located around Bangkok – here’s the list of Yentafo Kreung Songe locations. We had ours at the Seacon Square branch.

There are other items on the menu and given that the chain is owned by A. Mallika, they are probably excellent. I just go here for the yentafo and have not yet had the chance to try anything else.


Note: I recently had another bowl of yentafo at the restaurant, Samut Sakhon Yentafo, in Chiang Mai that proudly proclaimed that its yentafo  as  “aroi tee sud nai lohk” – the most delicious  in the world. I prefer the yentafo at Yentafo Kreung Songe. Below are the two bowls of noodles, side by side, for comparison. (Click to see a larger version)

Yentafo

Bowl of yentafo noodles, as served

Chian Mai Yentafo

Chiang Mai yentafo

To the left is the bowl from Yentafo Kreung Songe at Seacon Square in Bangkok. To the right is the bowl from Samut Sakhon Yentafo in Chiang Mai.


Written by Michael Babcock, February 2013.

Beginning Thai Cooking, Class #4

Michael Babcock, Saturday, September 15th, 2012

This blog is about class #4 in a series of 4 evening classes taught by Kasma Loha-unchit. This final class focuses on noodles and teaches that American favorite – Pad Thai. Kasma, who has been teaching since 1985, introduces 3 of the many varieties of noodles used in Thailand.

I’ve already blogged on the first three classes in the series:

(Click images to see larger version.)

Thai Snack

Mochi, a snack

When the classes were in the evening, beginning with the second class in the series, Kasma introduced the students to an Asian snack at the start of the class. Because the classes are now taught in the afternoon right after lunch, she no longer serves snacks.This particular snack, mochi with a black sesame seed filling, is a particular favorite. We only know of one place where we can purchase this snack: it’s at the Yuen Hop Noodle Company on Webster Street in Oakland’s Chinatown. Yuen Hop sells freshly made rice noodles, the wider variety called kway teow sen yai (ก๋วยเตี๋ยวส้นใหญ่) – kway teow (ก๋วยเตี๋ยว) referring to the rice noodle itself, and sen yai (ส้นใหญ่) referring to the size. It’s the sort of noodle called chow fun by the Chinese. Their fresh noodles are amazing – Kasma uses them in all sorts of noodle dishes in this class and in her Advanced cooking classes.

Rice Noodles

Wide rice noodles

This is a package of kway teow sen yai (ก๋วยเตี๋ยวส้นใหญ่) aka chow fun noodles. In this class, Kasma introduces three different type of noodles (there are many more) for use in the dishes. These particular noodles will be used in the Pan-Fried Fresh Rice Noodles Topped with Chicken and Asian Broccoli Sauce – ก๋วยเตี๋ยวราดหน้า (Kway Teow Rad Nah). These noodles are added direct from the package to the wok.

She’ll also introduce the noodle known in Thai as ba mee (บะหมี่), a thin Chinese egg noodle made from wheat, used in the Garlic Noodles with Barbecued Red Pork (Thai-Style Pasta Salad) – บะหมี่แห้งหมูแดง (Bamee Haeng Moo Daeng). These noodles are cooked in boiling water.

The third type of noodle is the thin dried rice vermicelli called sen mee (ส้นหมี่) that Kasma uses in her “Thai-style” Stir-fried Noodles – ผัดไท (Pad Thai). She soaks the dried rice noodles in cold or lukewarm tap water for 40 minutes to one hour, or until the noodles are limp but still firm to the touch.

Tianjin Vegetables

Tianjin vegetables

Roasting Chillies

Roasting chillies

Kasma introduces other new ingredients in this class, one of which is Tianjin Vegetables – a type of pickled cabbage (basically cabbage fermented with salt) from China, though there is an equivalent version of preserved cabbage made in Thailand. Kasma uses this ingredient in her Garlic Noodles.

She teaches her students how to roast dried chillies in a cast iron skillet; they will subsequently be ground up to be used in Pad Thai and also to fill one of the dishes in a noodle condiment set. In Thailand, all noodles are accompanied by a condiment set, which typically includes sugar (for balancing flavors), green chillies soaked in vinegar (for sour), fish sauce (for salty) and roasted ground chillies. The diner uses the condiment set to balance the flavors to his or her liking. The chillies are roasted with salt in the pan to help mitigate the fumes.

Making Thai Coffee

Making Thai coffee & tea

In addition to the noodles (and cucumber salad), Kasma demonstrates how to make both Thai tea – ชาเย็น (cha yen) – and Thai coffee – โอเลี้ยง (oliang). In Thailand, both of these drinks are made using a “tea sock” – the tea or coffee is put in the “sock,” which has a metal handle, and then hot water is poured through and then steeped to the desired strength. Condensed and evaporated milk are added to finish them off. Thai tea and coffee are often available at noodle shops in Thailand.

We have instructions for making Thai tea elsewhere on the website.

Making Rad Nah

Making Rad Nah

Kasma Stir-fries

Kasma cooks Pad Thai

As with other classes, final cooking is done in front of the whole class. Sometimes a student does the cooking (as in the Pan-Fried Fresh Rice Noodles) to the left; other times, Kasma does the cooking. She usually cooks the Pad Thai herself because there are a couple of tricky points: namely getting the eggs right and making sure the noodles are thoroughly mixed with everything else.

Beginning Thai Series Class #4 Menu

Pan-Fried Fresh Rice Noodles Topped with Chicken and Asian Broccoli Sauce – ก๋วยเตี๋ยวราดหน้า (Kway Teow Rad Nah):

Rad Nah

Rad Nah Noodles

Balancing Flavors

Balancing flavors

I think of this as rice noodles with sauce. It’s a somewhat soupy dish and I like it only if the noodles, the kway teow sen yai (ก๋วยเตี๋ยวส้นใหญ่) are very, very fresh. It is best when eaten piping hot from the wok and is typically eaten with green chillies pickled in vinegar (as in the picture to the right), which provides a bit of sour to cut the gravy (sauce). Be sure to get both some (soaked) chillies and some of the vinegar.

Garlic Noodles with Barbecued Red Pork (Thai-Style Pasta Salad) – บะหมี่แห้งหมูแดง (Bamee Haeng Moo Daeng):

Garlic Noodles

Kasma's Garlic Noodles

Garlic Noodles 2

Kasma's Garlic Noodles

I’ve never had this particular dish in Thailand – it’s a recipe of Kasma’s creation. It’s the first noodle dish I ever made. I had been invited to a potluck soon after initially taking the Beginning Series (back in 1992 – 2 decades ago). I decided to bring this dish: it can be served cold or at room temperature and made in advance – perfect for a pot luck. It was the first dish to disappear; people loved it. As the name implies, it has a garlicky flavor – mildly addictive, I would say.

“Thai-style” Stir-fried Noodles – ผัดไท (Pad Thai):

Pad Thai

Pad Thai Noodles

Pad Thai. A whole blog could be written on this noodle. (Actually, Kasma already wrote one: The Origin and Making of Pad Thai.)

This picture of Kasma’s Pad Thai noodles shows the dish plated, and ready to serve. It’s surrounded by limes so that each student can take a lime to squeeze over their portion and add sour flavor. The next picture below shows one individual serving of Pad Thai. Often in Thailand this dish is served accompanied by green onions; the idea is to take a bite of the green onion along with the noodles to add an extra dimension of texture and flavor. They go surprisingly well together.

Pad Thai

Serving of Pad Thai

Many students tell Kasma her version is the best they’ve ever eaten. Often in U.S. restaurants the noodles are softer and mushier whereas in Kasma’s version, they are firm and chewy. She’ll tell students that if they prefer the version from U.S. restaurants, they can make the noodles softer, add ketchup and more sugar.

Check out:

Cucumber Salad

Cucumber Salad

Cucumber Salad – ยำแตงกวา (Yum Taeng Kua): In the United States, I’m not much of a cucumber eater. I find the vegetable not very interesting. The one exception I make is for Kasma’s Thai cucumber salads, such as this one. Add some shallots, serrano peppers, cilantro leaves, vinegar, lime, fish sauce and sugar to cucumbers and it makes them a lot more interesting!


Slideshow – Pad Thai Noodles
Click on “Play” below to begin a slideshow.

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

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Dried shrimp for Pad Thai noodles

"Sweet Radish" for Pad Thai noodles

Making tamarind water for Pad Thai noodles

Rice Vermicelli for Pad Thai noodles

Soaking noodles for Pad Thai

Cooking shrimp for the Pad Thai

Stir-frying ingredients for Pad Thai noodles

Adding dried, roasted chillies for Pad Thai noodles

Adding the noodles

Noodles are now mixed in with the other ingredients

Cracking an egg into the wok

Eggs have been added

Moving the other ingredients up the side of the wok

The eggs are sufficiently cooked

Adding the tamarind water

Mixing everything together

Kasma stir-fries the Pad Thai noodles

Everything is mixed and nearly finished

The bean sprouts have been added

Now the garlic chives are added

Peanuts have been added - very nearly done now!

The final mix in the wok

Pad Thai noodles, plated and ready to serve!

An individual serving of Pad Thai noodles

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Written by Michael Babcock, September 2012

Thai Noodles – An Amazing Variety

Michael Babcock, Wednesday, August 15th, 2012

Many people who have not been to Thailand or who have not taken Kasma Loha-unchit’s cooking classes think that Pad Thai is the best of a small number of Thai noodle dishes. However, just as restaurants here in the U.S. serve a very small percentage of the Thai dishes available in Thailand, so do they short-change the incredible number of noodle dishes found in Thailand. Here we highlight 28, just a fraction of the plethora of Thai noodle dishes available.

Kanom Jeen

Kanom Jeen Nam Ya

Many dishes shown here are nearly impossible to find in U.S. restaurants; the only way to taste them all is to find them in Thailand or take all of Kasma’s Thai cooking classes – Kasma teaches her version of virtually all of them somewhere in her Beginning, Intermediate and Advanced series classes or during her Beginning/Intermediate and Advanced weeklong classes. You’ll sample many on Kasma’s small-group tours to Thailand; often people who have gone on her trips come to take the classes so that they can make the unforgettable foods they ate during the trip. You may find that the same dishes may taste a bit different in Thailand. For instance, the noodles in the picture to the left are traditionally made from a fermented rice noodle that is difficult to find in western countries so the unfermented variety is substituted.

Just as with any Thai dish, any particular noodle dish varies with the cook so you’ll come across different versions as you travel in Thailand or learn to make your own versions from class.

Look at the pictures and be prepared to get hungry!


Please comment at the bottom of the page!! What is your favorite Thai noodle dish? What noodle dishes shown here look the most appetizing? What dishes here that are new to you do you want to try?


Note: All pictures are Copyright by Kasma Loha-unchit & Michael Babcock.

Please do not use without permission.


Click on any picture to see a larger version. There is a slide show of all images at the bottom of the page.

Roast Duck Noodles

Roast Duck Noodles

Boat Noodles

Boat Noodles

To the left we see Roast Duck Noodles from my favorite duck noodle shop in Thong Lo (pronounced “tawng law” – Sukhumvit Soi 55). This dish uses what the Thais call บะหมี่ (ba mee) – egg noodles made with wheat. As with virtually all noodle dishes, they are assembled to order and then served. You’ll need to use the condiment set noodle shops have at the table to add sour, salty, sweet and (for me, at least) ground dried red chillies to add some heat.

The bowl on the right is known in short as “Boat Noodles” – so-called because of the origin, being sold by vendor boats on the canals. When you get ก๋วยเตี๋ยวเรือ (Kway Teow Reua), expect beef noodles in a rich beef broth, usually strengthened with beef blood and organ meats. This version here, from one of Kasma’s advanced cooking classes, includes tripe and tendons. Sometimes in the cities you’ll find a storefront noodle shop with a wooden boat outside to advertise that they make boat noodles. There are even shops where noodles are made to order with the cook sitting in a wooden boat just like he or she used to do on the canals before moving the operation onto dry land. This noodle dish usually uses wide, fresh rice noodles – ก๋วยเตี๋ยวเส้นใหญ่ (kway teow sen yai).

Stewed Beef Noodles

Stewed Beef Noodles

Stewed Beef Noodles

Stewed Beef Noodles

These two pictures of Stewed Beef Noodles show you how a noodle dish with the same name can vary from place to place. The bowl on the left is Stewed Beef Noodles had at a small roadside stall in rural Kalasin in northeastern Thailand (Isan) on one of Kasma’s Trip D. It includes beef balls (dumplings) and tendons (in the very center). The bowl on the right has the same name – ก๋วยเตี๋ยวเนื้อ (Kway Teow Neua) – and is from a Muslim noodle shop in Krabi (in the south) during Kasma’s Trip C. Every place makes noodles just a little bit differently. Check out Kasma’s blog Beef Noodle Soup.

Drunkard's Noodles

Drunkard's Noodles

This is Kasma’s version of what she calls “Drunkard’s Noodles” – Spicy Stir-fried Rice Noodles with Chillies and Holy Basil – ก๋วยเตี๋ยวผัดขี้เมา (Kway Teow Pad Kee Mao). It is sometimes inaccurately called by some as “Drunken Noodles,” which implies the noodles are cooked with alcohol, when they are not; but the words ขี้เมา – kee mao – actually refer to a person who likes to drink or get drunk. It is so called because the noodles are made so spicy-hot that it makes you want to drink lots of beer (or rice whiskey/rum mixed with soda water over ice – popular among Thai men) to quench the heat. It’s a stir-fried dish with the wide, fresh rice noodles (ก๋วยเตี๋ยวเส้นใหญ่ – kway teow sen yai). When we cook it at home (I’ll cook it myself when Kasma’s away) we use ground pastured pork from the Berkeley Farmer’s market laden with a good amount of tasty fat. I’ve never found a good enough version of this noodle dish in Thai restaurants in the U.S. I’m always disappointed because invariably the restaurants here use Thai basil – ใบโหระพา (bai horapa) – instead of holy basil – ใบกะเพรา (bai kaprao) and it just doesn’t taste the same. They also never put enough Thai chillies to give the noodles the incendiary heat implied in its name.

Pad Thai Noodles

Pad Thai Noodles

Rad Nah

Rad Nah

On the left is Pad Thai noodles, probably the single “Thai” noodle dish that everyone is familiar with. The name, meaning “stir-fried (pad) in the Thai style (Thai)” indicates that it is not really Thai in origin – see Kasma’s blog on The Origin and Making of Pad Thai.

The dish on the right, ก๋วยเตี๋ยวราดหน้า (Kway Teow Rad Nah) could simply be called “Rice Noodles Topped with a Sauce.” It uses wide, fresh rice noodles – ก๋วยเตี๋ยวเส้นใหญ่ (kway teow sen yai) – and in this version, from one of Kasma’s cooking classes, the sauce includes chicken and Asian broccoli. It is best served piping hot and to taste really good, you’ll need to add some chillies soaked in vinegar (both chillies and vinegar, or at least some of the vinegar)  to enhance the delicate flavors in the sauce. All noodle dishes in Thailand are served with a condiment set so that you can balance the flavors to your liking. See Michael’s blog on Thai Condiment Sets.

Ayuthaya-Style Noodles

Ayuthaya-Style Noodles

Muslim Beef Noodles

Muslim Beef Noodles

There are certain noodle dishes that are particular to a region or place. Kasma teaches the Spicy Ayuthaya-style Chicken Rice Noodles – ก๋วยเตี๋ยวไก่อยุธยา (Kway Teow Gai Ayuthaya) –  in an Advanced cooking class – it is a hot-and-sour dish, made here with a pastured, free-range chicken, and uses daikon radish to add sweetness to the broth, garlic oil to add fragrance and pickled Thai chillies in vinegar to add the hot-and-sour flavors. It can be made either as soup or dry-style.

The Thai Muslim Curry Beef Noodles – ก๋วยเตี๋ยวแขก (Kway Teow Kaek) to the right is Kasma’s version of a dish from southern Thailand, where there is a large Muslim population. Rice noodles (in this version) or egg noodles are served in a rich, red curry sauce sprinkled with green onions, fried shallots, cilantro and coarsely ground dried shrimp and peanuts. Yum!

Northern Curry Noodles

Northern Curry Noodles

Northern Curry Noodles

Northern Curry Noodles

Here are two versions of Khao Soi (ข้าวซอย), a northern Thailand curried noodle dish, rich and delicious. To the left we see Chiang Mai-Style Curry Noodles with Chicken and Condiments – ข้าวซอยไก่ (Khao Soi Gai) – from Kasma’s Advanced Set B evening series. To the right we see the same dish made with beef – ข้าวซอยเนื้อ (Khao Soi Neua) – from a noodle shop in Lampang. Soft, boiled egg noodles are topped with contrasting crispy fried noodles, which add an interesting crunch and texture. It is served with a plate of shallots and pickled vegetables, to be stirred into the noodles as desired, and lime wedges, to be squeezed in to add a sour flavor. It is also accompanied by fried chilli oil (visible in Kasma’s version to the left); the roasted, fried chillies add both heat and an interesting roasted flavor. Just be sure to taste the dish first! In Lampang I invariably forget that the dish is already fairly spicy/hot and after stirring in the chilli oil, it gets very hot indeed! See Kasma’s article on Northern Style Thai Noodles.

Stewed Duck Soup Noodles

Stewed Duck Soup Noodles

Kway Chap

Kway Chap

To the left we see Stewed Duck Soup Noodles – ก๋วยเตี๋ยวเป็ดน้ำ (Kway Teow Bed Nam),  a common soup noodle made in small noodle shops run by ethnic Chinese throughout the country. To the right is Kway Chap – ก๋วยจั๊บ – this particular bowl from a Mae Hong Son noodle shop near the morning market that’s run by ethnic Vietnamese Chinese who’ve settled in the area; it is made from flat rectangular or triangular rice noodles that curl into a tube when they are boiled. It is served in a rich pork broth that usually includes innards and congealed pork blood, which you can see in this bowl right in front of the spoon. Both these noodle dishes are Chinese-influenced and are flavored with either star anise or five-spice and often also with Asian cinnamon.

Kanom Jeen

Kanom Jeen Nam Ya

Kanom Jeen, Chicken

Kanom Jeen, Fried Chicken

Here are two versions of the southern-style ขนมจีนน้ำยา (Kanom Jeen Nam Ya) made with fermented rice noodles. ขนมจีน (kanom jeen), a round noodle a bit smaller than spaghetti, is perhaps the only kind of rice noodle in Thailand that is not Chinese in origin; they most likely originated with the Mon ethnic group, whose forbears ruled a large part of mainland Southeast Asia from the 8th to the 11th centuries before the Khmer empire rose to power. The yellow sauce is a fish-based sauce called น้ำยา (nam ya) and  the southern Thai version is shown here. The photo on the left is from Krua Nakhon (now Wang Derm) Restaurant in Nakhon Si Thammarat in southern Thailand; it is served with a large  platter of fresh and pickled vegetables and herbs (seen behind the plate), something that accompanies nearly all spicy meals in the south. The dish on the right is from a shop in a small town south of the city of Krabi, that makes its own fresh noodles from scratch with fermented rice dough as is traditionally done; they also serve a crispy and very delicious fried chicken which goes well with the spicy noodles. (We visit this shop on Kasma’s Trip A & C).

Pad Si-ew

Pad Si-ew

Pad Si-ew

Pad Si-ew

ก๋วยเตี๋ยวผัดซีอิ๊ว (Kway Teow Pad Si-ew) – Stir-fried Rice Noodles with Soy Sauce –
is another well-known Chinese-influenced Thai stir-fried noodle dish. It means, literally, “stir-fried with soy sauce.” Here are two versions. The picture on the left is taken at a small noodle shop south of Nakhon Si Thammarat, where we stop for a quick lunch on the way to Songkla on our Trip C. The second is taken on Poda Island (เกาะปอดะ – Koh Poda) in Krabi province, where the noodle is one of our breakfasts with a tour group; the noodle already has ground dried red chillies added from the ubiquitous condiment set at the table so that the diner can balance flavors as desired. This dish uses wide, fresh rice noodles – ก๋วยเตี๋ยวเส้นใหญ่ (kway teow sen yai).

Mee Krob

Mee Krob

Rice Noodle Soup

Rice Noodle Soup

The Mee Krob (หมี่กรอบ – Glazed Crispy Noodles) to the left is from Kasma’s Beginning/Intermediate weeklong class (she also teaches it in her Intermediate evening series). Her version is less sweet than most and has a slight orange flavor from grated orange zest. It uses the thin, dried rice-stick noodles- mei fun in Chinese and sen mee (เส้นหมี่) in Thai. The bowl to the right contains Rice Noodle Soup with Fish Dumplings and Pork – ก๋วยเตี๋ยวน้ำลูกชิ้นปลา (Kway Teow Nam Loogchin Pla) – from Damnoen Saduak Floating Market. These are two very different noodle dishes!

Hot & Sour Soup Noodles

Hot & Sour Soup Noodles

Hot & Sour Soup Noodles

Hot & Sour Soup Noodles

Here are two pictures of the same Hot-and-Sour (Tom Yum) Soup Noodles – ก๋วยเตี๋ยวน้ำต้มยำ (Kway Teow Nam Tom Yum) – made on a boat at Damnoen Saduak floating market. The noodles are spicy/hot and sour, and include pork and shrimp dumplings. The bowl on the left is the bowl as it is served, fresh from the vendor; the bowl on the right is how it looks ready to eat, after the noodles have been stirred in. Skinny fresh rice noodles – ก๋วยเตี๋ยวเส้นเล็ก (kway teow sen lek) are used here.

Hot & Sour Noodles

Hot & Sour Dry Noodles

Hot & Sour Dry Noodles

Hot & Sour Dry Noodles

Like many noodles, tom yum (ต้มยำ – hot-and-sour) noodles can be served either as soup noodles (as with the two from Damnoen Saduak above) or dry. Here are two versions of tom yum haeng (ต้มยำแห้ง) – dry-style tom yum noodles. To the left is the Dry Hot-and-Sour Noodles with Fish and Fish Dumplings – เส้นเล็กต้มยำแห้งปลา (Sen Lek Tom Yum Haeng Pla) from a noodle shop in Hang Dong, Chiang Mai. To the right we see Hot-and-Sour Dry Rice Noodles with Pork – เส้นเล็กต้มยำแห้งหมู (Sen Lek Tom Yum Haeng Moo); it is Kasma’s version from her evening Advanced Class C. Be warned, this noodle is a very spicy/hot dish!

Fish Dumpling Noodles

Fish Dumpling Noodles

Making Noodles

Making Noodles

To the left is another bowl of soup noodles: Rice Noodle Soup with Fish Dumplings – ก๋วยเตี๋ยวน้ำลูกชิ้นปลา (Kway Teow Nam Loogchin Pla) – from a popular noodle shop on Sukhumvit Road near Thong Lo (pronounced “Tawng Law” – Sukhumvit Soi 55); Kasma’s small-group trips to Thailand go there for a noodle breakfast.

The picture to the right shows the set-up in Kasma’s weeklong Advanced Menu D to assemble Sukhothai-Style Dry Hot-and-Sour Rice Noodles – ก๋วยเตี๋ยวแห้งสุโขทัย (Kway Teow Haeng Sukhothai). All the fixings are laid out and ready to assemble.

Sukhothai Noodles

Sukhothai Noodles

Sukhothai Noodles

Sukhothai Noodles

Two versions of the Sukhothai-Style Dry Hot-and-Sour Rice Noodles – ก๋วยเตี๋ยวแห้งสุโขทัย (Kway Teow Haeng Sukhothai) are shown here from different noodle shops in Sukhothai province; every shop makes it just a little bit different. This is a delicious noodle dish – hot, sour and sweet with various goodies (pork cracklings, peanuts and more) to add texture as well as flavor. It has become a favorite noodle dish among many of Kasma’s trip members, easily surpassing Pad Thai as the best-tasting Thai noodle dish they’ve ever had. It’s very important to get just the right balance of flavors. Notice the lump of palm sugar in each bowl: this is something I’ve seen in no other noodle dish (which doesn’t mean there aren’t other dishes that use it). Before eating, everything is tossed together well, dissolving the palm sugar and mixing it in with the lime juice and other seasonings. To see more pictures, check out our Facebook album on Sukhothai noodles.

Drunkard's Noodles

Drunkard's Noodles

Drunkard's Noodles

Drunkard's Noodles

The dish shown in these two pictures uses mung bean sheet noodles, which Thais call “Shanghai noodles” – ก๋วยเตี๋ยวเซี่ยงไฮ้ (kway teow Sianghai)) – made from mung bean starch (nowadays also mixed with potato starch) and water. The brittle, dry sheet noodles are soaked to soften, then cut into bite-size rectangles for  cooking. The pictures show Drunkard’s Stir-Fried Mung Bean Sheet Noodles with Shrimp and Cuttlefish – ก๋วยเตี๋ยวเซี่ยงไฮ้ผัดขี้เมา (Kway Teow Sianghai Pad Kee Mao). In the left picture it is being stir-fried in the wok during Kasma’s evening Advanced Set G class; to the right, it is plated and ready to enjoy.

Stewed Duck Noodle Soup

Stewed Duck Noodle Soup

Stewed Duck Soup Noodles

Stewed Duck Soup Noodles

Here are two versions of Stewed Duck Noodle Soup – ก๋วยเตี๋ยวน้ำเป็ดตุ๋น (Kway Teow Nam Bed Doon). The bowl on the left is from Kasma’s evening Advanced Set B Class (she also teaches it in her weeklong Beginning/Intermediate class.) The bowl on the right includes duck blood and is from a noodle shop in the Sukhothai morning market. As before, you can see how dishes with the same name and mostly the same ingredients can vary.

Thai-Style Bean Thread Salad

Tossing Thai-Style Bean Thread Salad

Thai-Style Bean Thread Salad

Thai-Style Bean Thread Salad

Noodles are also used to make dishes that accompany other dishes in a rice-based meal, in this case a yum (ยำ)-style salad – Thai-Style Bean Thread Salad – ยำวุ้นเส้น (Yum Woon Sen). It uses the bean thread noodles (วุ้นเส้น – woon sen), sometimes also called “cellophane” or “glass” noodles. They are made from mung beans though in this case they are extruded into thin threads rather than made into sheets like those used in the dish above. The first picture shows the salad being tossed in Kasma’s evening Advanced Set H class (also taught in the weeklong Advanced Set B) and the second shows a close-up of the finished dish.

Lahb Woon Sen

Lahb Woon Sen

On the left is another example of a salad made with mung bean thread (วุ้นเส้น – woon sen) noodles. It shows Northeastern-Style Spicy Bean Thread Salad with Mint and Toasted Rice – ลาบวุ้นเส้น (Lahb Woon Sen) – from Kasma’s evening Advanced Set B class. (It is also taught in weeklong Advanced Set D.) Like a lot of northeastern Thai salads, it is spicy/hot from lots of ground, roasted dried Thai chillies; ground, toasted rice adds another dimension to this salad.

Kanom Jeen Sao Nam

Kanom Jeen Sao Nam

The picture on the right shows a very different type of kanom jeen (ขนมจีน) noodle dish from the spicy southern Kanom Jeen Nam Ya (ขนมจีนน้ำยา) pictured further above. This dish is Spicy Rice Vermicelli Salad with Pineapple, Ginger and Coconut-Lime Sauce – ขนมจีนซาวน้ำ (Kanom Jeen Sao Nam), which originated in Bangkok to serve at room temperature during the hot months of the year. The version here is from Kasma’s evening Advanced Set C class.

Mee Kati

Mee Kati

Garlic Noodles

Garlic Noodles

The dish on the left is another noodle dish using coconut cream; it is Rice Vermicelli Cooked in Spiced Coconut Cream Sauce – หมี่กะทิ (Mee Kati) – from
Kasma’s evening Advanced Set C class. It is served with banana blossom, which, by itself, has a very astringent flavor, but when chewed along with the noodles, the astringency becomes hidden by the richness of the coconut cream. Mee Kati is an excellent complement to the blossom and through some mysterious alchemy the two tastes marvelous together.

And last, but not least, is a dish that Kasma teaches in both her evening Beginning series and her Beginning/Intermediate weeklong class. She calls it Garlic Noodles with Barbecued Red Pork (Thai-Style Pasta Salad) – บะหมี่แห้งหมูแดง (Ba Mee Haeng Moo Daeng), and it’s become a favorite among many of her students. It uses บะหมี่ (ba mee) egg noodles made with wheat and has a delightfully mellow garlic flavor. This is a dish that can be served warm, at room temperature, or even cold out of the refrigerator, which make it perfect for potlucks. I made it for a potluck quite soon after I first took Kasma’s beginning series, two decades ago; the people at the party devoured it quickly and it was the first dish to disappear.


I hope that you’ve enjoyed this brief survey of some of the noodle dishes that Thailand has to offer. Hopefully you’ll get a chance soon to sample some of the ones that are new to you – though you may need to travel to Thailand or come here to Oakland, California and take a few classes to do so!


Thai Noodle Slideshow

Click on “Play” below to begin a slideshow
or click “Next” for the next slide.

Kanom Jeen
Roast Duck Noodles
Boat Noodles
Stewed Beef Noodles
Stewed Beef Noodles
Drunkard's Noodles
Pad Thai Noodles
Rad Nah
Ayuthaya-Style Noodles
Muslim Beef Noodles
Stewed Duck Soup Noodles
Kway Chap
Northern Curry Noodles
Northern Curry Noodles
Kanom Jeen
Kanom Jeen, Chicken
Pad Si-ew
Pad Si-ew
Mee Krob
Rice Noodle Soup
Hot & Sour Soup Noodles
Hot & Sour Soup Noodles
Hot & Sour Noodles
Hot & Sour Dry Noodles
Fish Dumpling Noodles
Making Noodles
Sukhothai Noodles
Sukhothai Noodles
Drunkard's Noodles
Drunkard's Noodles
Stewed Duck Noodle Soup
Stewed Duck Soup Noodles
Thai-Style Bean Thread Salad
Thai-Style Bean Thread Salad
Lahb Woon Sen
Kanom Jeen Sao Nam
Mee Kati
Garlic Noodles

Southern-Style Rice Vermicelli Topped with Spicy Fish Namya Curry Sauce - ขนมจีนน้ำยา (Kanom Jeen Nam Ya) - from Wang Derm Restaurant in Nakhon Si Thammarat.

Egg Noodles Topped with Roast Duck – บะหมี่เป็ดแห้ง (Ba Mee Bed Haeng) - from a noodle shop on Thong Lo (pronounced "Tawng Law" - Sukhumvit Soi 55).

Stewed Beef Soup Noodles with Tripe and Tendons – "Boat Noodles" - ก๋วยเตี๋ยวเรือ (Kway Teow Reua) - from Kasma's Weeklong Advanced Set A.

Stewed Beef with Tendons and Beef Ball Soup Noodles - ก๋วยเตี๋ยวเนื้อ (Kway Teow Neua) - at a noodle shop near the Sirindhorn Dinasaur Museum in Kalasin, northeastern Thailand (Isan).

Stewed Beef Soup Noodles - ก๋วยเตี๋ยวเนื้อ (Kway Teow Neua) - from a Muslim noodle shop near Ao Nang in Krabi.

Spicy Stir-fried Rice Noodles with Chillies and Holy Basil - ก๋วยเตี๋ยวผัดขี้เมา (Kway Teow Pad Kee Mao) - cooked by Kasma for her own enjoyment! This is my favorite noodle dish. It MUST be made with holy basil (bai kaprao) and it MUST be very, very spicy.

"Thai-style" Stir-fried Noodles - ผัดไท (Pad Thai) - from Kasma's 4th Beginning Evening Class.

Pan-Fried Fresh Rice Noodles Topped with Chicken and Asian Broccoli Sauce - ก๋วยเตี๋ยวราดหน้า (Kway Teow Rad Nah) - from Kasma's Beginning evening Series (class #4).

Spicy Ayuthaya-Style Chicken Rice Noodles (Soup) - ก๋วยเตี๋ยวไก่อยุธยา (Kway Teow Gai Ayuthaya) - Kasma's version from her evening Advanced Set G class.

Thai Muslim Curry Beef Noodles - ก๋วยเตี๋ยวแขก (Kway Teow Kaek) - This is from Kasma's evening Advanced Set D.

Stewed duck Soup Noodles - ก๋วยเตี๋ยวเป็ดน้ำ (Kway Teow Bed Nam) - from a noodle shop in Udon, northeastern Thailand (Isan).

Kway Chap - ก๋วยจั๊บ - from a restaurant near the morning market in Mae Hong Son.

Chiang Mai-Style Curry Noodles with Chicken and Condiments - ข้าวซอยไก่ (Khao Soi Gai) - from Kasma's Advanced Set B evening series.

Chiang Mai-Style Curry Noodles with Beef and Condiments - ข้าวซอยเนื้อ (Khao Soi Neua) - from a noodle shop in Lampang. The vegetables on the back plate are stirred into the noodles as desired.

Southern-Style Rice Vermicelli Topped with Spicy Fish Namya Curry Sauce - ขนมจีนน้ำยา (Kanom Jeen Nam Ya) - from Krua Nakhon (now Wang Derm) Restaurant in Nakhon Si Thammarat.

Southern-Style Rice Vermicelli Topped with Spicy Fish Namya Curry Sauce - ขนมจีนน้ำยา (Kanom Jeen Nam Ya) - from a shop in Krabi province that makes their own Kanom Jeen rice noodles on the premises and serves it with delicious fried chicken.

Stir-fried Rice Noodles with Soy Sauce - ก๋วยเตี๋ยวผัดซีอิ๊ว (Kway Teow Pad Si-ew ) - from Nakhon Si Thammarat.

Stir-fried Rice Noodles with Soy Sauce - ก๋วยเตี๋ยวผัดซีอิ๊ว (Kway Teow Pad Si-ew) - from Poda Island (Koh Poda) in Krabi.

Glazed Crispy Noodles - หมี่กรอบ (Mee Krob) - Kasma teaches this in her Intermediate Evening Series as well as the Beginning/Intermediate weeklong intensive course; her version is less sweet than most.

Rice Noodle Soup with fish dumplings and pork - ก๋วยเตี๋ยวน้ำ (Kway Teow Nam) - from Damnoen Saduak Floating Market.

Hot-and-Sour (Tom Yum) Soup Noodles - ก๋วยเตี๋ยวต้มยำ (Kway Teow Tom Yum) - from Damnoen Saduak Floating Market.

Hot-and-Sour (Tom Yum) Soup Noodles - ก๋วยเตี๋ยวต้มยำ (Kway Teow Tom Yum) - from Damnoen Saduak Floating Market.

Dry Hot-and-Sour Noodles with Fish and Fish Dumplings - เส้นเล็กต้มยำแห้ง (Sen Lek Tom Yum Haeng) - from a noodle shop in Hang Dong, Chiang Mai.

Hot-and-sour Dry Rice Noodles with Pork - เส้นเล็กต้มยำแห้ง (Sen Lek Tom Yum Haeng). This photograph is from Kasma's Advanced Class C-1.

Rice Noodle Soup with Fish Dumplings - ก๋วยเตี๋ยวลูกชิ้นปลา Kway Teow Look Chin Pla) - from a noodle shop on Sukhumvit Road near Thong Lo (pronounced "Tawng Law" - Sukhumvit Soi 55). Kasma takes her trips there for a noodle breakfast.

Sukhothai-Style Dry Hot-and-Sour Rice Noodles - ก๋วยเตี๋ยวแห้งสุโขทัย (Kway Teow Haeng Sukhothai) - students in Kasma's Weeklong Advanced Set D have the fixings for Sukhothai noodles laid out and ready to assemble.

Sukhothai Noodles - ก๋วยเตี๋ยวแห้งสุโขทัย (Kway Teow Haeng Sukhothai) - from a noodle shop in Si Satchanalai in Sukhothai province.

Sukhothai-Style Dry Hot-and-Sour Rice Noodles - ก๋วยเตี๋ยวแห้งสุโขทัย (Kway Teow Haeng Sukhothai) - from a noodle shop in Sukhothai.

Drunkard's Stir-Fried Mung Bean Sheet Noodles with Shrimp and Cuttlefish - ก๋วยเตี๋ยวเซี่ยงไฮ้ผัดขี้เมา (Kway Teow Sianghai Pad Kee Mao) - shown in the wok during Kasma's evening Advanced Set G class.

Drunkard's Stir-Fried Mung Bean Sheet Noodles with Shrimp and Cuttlefish - ก๋วยเตี๋ยวเซี่ยงไฮ้ผัดขี้เมา (Kway Teow Sianghai Pad Kee Mao) - the finished dish from Kasma's Advanced Set G evening class.

Stewed Duck Noodle Soup - ก๋วยเตี๋ยวน้ำเป็ดตุ๋น (Kway Teow Nam Bed Doon) - from Kasma's evening Advanced Set B.

Stewed Duck Soup Noodles - ก๋วยเตี๋ยวน้ำเป็ดตุ๋น (Kway Teow Nam Bed Doon) - with duck blood, from a noodle shop in the Sukhothai morning market.

Thai-Style Bean Thread Salad - ยำวุ้นเส้น (Yum Woon Sen) - being tossed in Kasma's weeklong Advanced Set B.

Thai-Style Bean Thread Salad - ยำวุ้นเส้น (Yum Woon Sen) - from Kasma's weeklong Advanced Set B.

Northeastern-Style Spicy Bean Thread Salad with Mint and Toasted Rice - ลาบวุ้นเส้น (Lahb Woon Sen) - from Kasma's evening Advanced Set B.

Spicy Rice Vermicelli Salad with Pineapple, Ginger and Coconut-Lime Sauce - ขนมจีนซาวน้ำ (Kanom Jeen Sao Nam) - From Kasma's evening Advanced Set A.

Rice Vermicelli Cooked in Spiced Coconut Cream Sauce - หมี่กะทิ (Mee Kati) - From Kasma's evening Advanced Set C.

Garlic Noodles with Barbecued Red Pork (Thai-Style Pasta Salad) - บะหมี่แห้งหมูแดง (Ba Mee Haeng Moo Daeng) - Kasma teaches this dish in her Beginning Evening series and in the weeklong First Week class.

Kanom Jeen thumbnail
Roast Duck Noodles thumbnail
Boat Noodles thumbnail
Stewed Beef Noodles thumbnail
Stewed Beef Noodles thumbnail
Drunkard's Noodles thumbnail
Pad Thai Noodles thumbnail
Rad Nah thumbnail
Ayuthaya-Style Noodles thumbnail
Muslim Beef Noodles thumbnail
Stewed Duck Soup Noodles thumbnail
Kway Chap thumbnail
Northern Curry Noodles thumbnail
Northern Curry Noodles thumbnail
Kanom Jeen thumbnail
Kanom Jeen, Chicken thumbnail
Pad Si-ew thumbnail
Pad Si-ew thumbnail
Mee Krob thumbnail
Rice Noodle Soup thumbnail
Hot & Sour Soup Noodles thumbnail
Hot & Sour Soup Noodles thumbnail
Hot & Sour Noodles thumbnail
Hot & Sour Dry Noodles thumbnail
Fish Dumpling Noodles thumbnail
Making Noodles thumbnail
Sukhothai Noodles thumbnail
Sukhothai Noodles thumbnail
Drunkard's Noodles thumbnail
Drunkard's Noodles thumbnail
Stewed Duck Noodle Soup thumbnail
Stewed Duck Soup Noodles thumbnail
Thai-Style Bean Thread Salad thumbnail
Thai-Style Bean Thread Salad thumbnail
Lahb Woon Sen thumbnail
Kanom Jeen Sao Nam thumbnail
Mee Kati thumbnail
Garlic Noodles thumbnail

Here’s a site that talks about the various types of Thai noodles:


Written by Michael Babcock (with help from Kasma), August 2012

Mae Hong Son Breakfast

Michael Babcock, Tuesday, May 1st, 2012

Whenever we’re in Mae Hong Son we head to a small shop by the morning market for our breakfast. Found on the small by-street leading into the market, it’s run by a friendly Vietnamese family and has several excellent choices to start out the day. As another plus, they make fresh-brewed coffee that is very good.

Kasma with Owner

Kasma and the restaurant Owner

The Mae Hong Son morning market is lively, colorful and fun; it’s definitely a blog for another day. Several online sites say it is found on Sihanatbamrung road near Wat Hua Wiang; When I loook at the map of Mae Hong Son it appears to me to be right off Nivet Pisan Rd. This restaurant is on one of the little alleys leading into the market, off Nivat Pisan Road (also transliterated as Nivespisan), as far as I can tell. There’s a bank on the left as you look from the street to the market entry with an archway over the alley: check out the pictures at the bottom of the page.

I’m going to include pictures of our favorite breakfast foods here and show the exterior and interior of the restaurant at the bottom of the page.

(Click images to see larger version.)

Vietnamese Eggs

Eggs, Vietnamese Style - Kai Gata - ไข่กะทะ

Close-up of Dish

Vietnamese Eggs (Kai Gata - ไข่กะทะ)

I call these Vietnamese Eggs, or Eggs, Vietnamese Style, because I’ve only had them in Vietnamese-run restaurants in Thailand, in Mae Hong Son and also in the Northeast. In Thai they are called Kai Gata – ไข่กะทะ. As you see in the photos, it consists of two fried eggs topped with sweet (the red) sausage, Vietnamese sausage, ground pork and green onions. It’s served with a bun with more sweet sausage. It’s a good, meaty breakfast.

Noodle Dish

Noodle Dish - Kway Chap

Rice Porridge

Rice Porridge - Johk

Kway Chap – ก๋วยจั๊บ – (note, Thai spelling does not display correctly with the font I have) is a type of noodle; it’s a flat noodle that curls up so that it looks like tubes when served. At this shop it is usually served with pork innards; this is a bowl that Kasma ordered for a trip member without the innards, though it does have pork blood. The innards are quite delicious and super healthy. The rice porridge (congee, or johk – โจ๊ก) can also be ordered with the innards.

Pad See Ew

Stir-fried Noodles - Pad See Ew - ผัดซีอิ้ว

Fresh Brewed Coffee

Fresh Brewed Coffee

The Stir-fried Noodles, or Pad See Ew – ผัดซีอิ้ว – are made with wide, fresh rice noodles. You can get them with pork or chicken. They make a very good fresh-brewed coffee here. The picture shows Kafee Sohd Rawn – กาเเฟสดร้อน – literally, “hot, fresh, coffee.” You can also get Kafee Sohd Yen – กาเเฟสดเย็น – yen meaning cold. Each cup is brewed to order. It is served “Thai style,” meaning it comes with a glass of tea as a chaser for the rich, dark coffee.

Condiment Set

Condiment set

Tangerine Juice

Tangerine Juice

Of course, you can add and balance flavors, as at any noodle shop in Thailand. To the left is the collection of condiments on the table. (See Michael’s blog on Thai Condiment Sets.) Also available, and shown to the right, is fresh-squeezed “Orange Juice” – nam som – น้ำส้ม. I put it in quotes because their orange is really more like a tangerine. Whatever you call it, this drink is very, very good: it is pure, unadulterated, unsweetened fruit juice. Very tasty and delicious.

Breakfast Shop

Front of restaurant

Restaurant Cart

Front of restaurant

This is our breakfast restaurant to the left. It’s right next to a store selling books and newspapers on its left; the store on the right is selling clothing. Look for the cart in the right-hand picture; the cart has a picture in the center of coffee with pictures of the the specialties of the restaurant in the 4 corners (click to see a larger image).

Street View

View towards the street

Restaurant

Inside looking out

The leftmost picture shows the view looking from just past the restaurant (which is towards the left, look for the stand) toward the street. You can see the archway in the middle of the picture. The right hand picture shows the view from the back of the restaurant looking toward front alley. It’s a very typical Thai store-front restaurant.

Menu 1

Menu with specialties

Menu 2

Another menu

These are the menus found on the wall of the restaurant. The blue menu (to the left) has the specialties: from the top down they are Vietnamese Eggs (kai gata), toast (kanom bang), Pork Blood (leuak moo), kway chap noodles, rice porridge (johk),, fresh-brewed coffee, Nescafe and Ovaltine. The red menu, except for the bottom two items, are either fried rice dishes or dishes served over rice. We’ve never ordered rice dishes here: just the special items. I always have a hard time choosing: everything is done very well, indeed.


Written by Michael Babcock, 2012