There is a host of Thai delicacies beyond Pad Thai, Pad See Ew and Khow Suey that feature noodles and can become your next go-to comfort meal. Most Thai noodle dishes are hearty meals featuring a balanced dose of proteins, veggies and aromatics.
Some dishes also showcase regional influences since their recipes borrow from Chinese or Filipino techniques. Be it Khanom Jeen Nam Ya, Yen Ta Fo, or the zesty drunken noodles, here are some Thai noodles you should not overlook.
Khanom Jeen Nam Ya
This flavourful noodle dish originated in the southern part of Thailand and is usually topped with a variety of curries and pickles. It features thin, white noodles made from fermented rice flour and water. The Nam Ya or the fish curry sauce is made from fish, coconut milk, various herbs, and spices. One of the primary proteins used in this dish is fish (often mackerel or snakehead fish), along with shallots, garlic, galangal, lemongrass, kaffir lime leaves, and various Thai herbs.
The noodles are often served with a variety of fresh herbs and vegetables such as bean sprouts, cilantro, basil, lime wedges, and sometimes banana blossom. The best way to savour it is to assemble your own bowl by placing a portion of the rice noodles in a bowl, ladling the fish curry sauce over the noodles, and then adding your choice of herbs and vegetables.
Yen Ta Fo
The popular Thai noodle dish is known for its distinctive pink broth which is achieved by using fermented tofu or red bean curd. This gives the soup a unique colour and imparts a subtle, sweet flavour. The name of the noodle is derived from the Chinese word Yong-Theu-Fu which means stuffed tofu. Yen Ta Fo is typically served with wide rice noodles, similar to those used in Pad Thai. Toppings. This dish is typically served with an array of toppings which can include fish balls, squid, shrimp or crispy wonton skins
Mee Kati
This popular Thai street number is quite similar to the South Asian Laksa and features rice noodles served with a coconut milk-based sauce. The noodles in the dish are made from rice flour and water. The coconut milk sauce is made by combining coconut milk with ingredients like red curry paste, which gives the sauce its colour and flavour. It is usually served in a banana leaf bowl and can have regional variations.
Bamee Moo Daeng
This savoury noodle dish can be found in almost every Thai open market or food centre. The thin yellow egg noodles or Bamee are topped with slices of red barbecued pork or Moo Daeng, a style of Chinese barbecue pork that is marinated, roasted, and has a sweet and savoury flavour. The pork is sliced thinly and used as a topping for noodles or rice and besides pork, it can also come with a side of chicken or fish. Bamee Moo Daeng may be served either dry or in a broth and is often accompanied by condiments like chilli sauce, vinegar, or fish sauce.
Rad Na
The Thai-Chinese noodles typically feature wide noodles and spring veggies. Much like Guay Teow Sukhothai, Rad Na noodles are usually topped with green beans, bean sprouts, chopped cilantro, and sometimes a sprinkle of crushed peanuts. The wide, flat rice noodles, known as Sen Yai are broad and have a soft, chewy texture. The gravy is usually made with a combination of soy sauce, oyster sauce, garlic, and sometimes fish sauce. It's thickened to create a rich, savoury sauce that coats the noodles. The protein in the dish, be it pork, chicken or lamb, is usually stir-fried and then combined with the noodles and gravy.
Pad Kee Mao
Also popularly known as Drunken Noodles, this number features a combination of proteins, vegetables, and aromatic herbs. The sauce for Pad Kee Mao is made with soy sauce, oyster sauce, fish sauce, and a bit of sugar. Thai bird chillies are often used to add heat to the dish, giving it a spicy kick. There are many theories as to why they are known as Drunken Noodles; while some believe it's a great cure for a hangover and can also be paired with an ice-cold beer, others believe that the recipe was created by a drunk man who made noodles with anything he could lay his hands on