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Unquestionably, Thai noodles are an essential part of its massive culinary family. Numerous noodle alternatives are available around this nation. While a significant number of them originated in China, some of them are Thai. This article will inform you about Thai noodles, including the best methods for savouring their flavour.
Sen Yai ( wide noodles)
This kind of noodle is prepared from rice flour and water and has a wide shape, as the name would imply. The English word "yai" means "broad." The stands are mouth-meltingly tender and soft. They are quite sticky but slick. This noodle prepares an array of traditional cuisines, including Guay Tiew Naam and Phad See Lew (Drunken Noodles).
Sen Lek ( thin rice noodles)
This variety of thin rice noodles is exceptionally adaptable. People call them "Lek," which means little in English because they are so thin. They can be used to make spring rolls, steamed or fried food, or served with broth. The most famed dish is Pad Thai, made with this noodle.
Sen mee ( very thin rice noodles)
Another variety of rice vermicelli is sen mee. It is, nevertheless, incredibly slender, delicate, and thin. Sen Lek is slimmer than it. This noodle pairs well to prepare salads, soups, and stir-fried noodle dishes. Like other rice noodles, it is made by mixing water with rice flour.
Mama ( curly noodles)
Mama noodles are curly and yellow in hue, unlike other varieties with a straight shape. They are a variety of rice-based ramen noodles. People employ Mama in a wide range of recipes, such as stir-fried foods and noodle soup, in addition to the conventional method of serving instant noodles. They cook it in a wok with vegetables, oil, and proteins like shrimp or pork.
Mama/ pexels.com
Glass noodles, cellophane noodles, and mung bean noodles are a few other names used to describe this type. One of the main ingredients of this noodle is ground mung beans. The mild flavour and slick texture of these noodles are popular attributes. Additionally, it appears transparent. They are common in cuisines other than Thai food, like Chinese and Vietnamese cuisine.
Bah mee ( egg noodles)
You must be very familiar with egg noodles. In addition to Thai cuisine, they are also widely consumed in Chinese, Japanese, and other Southeast Asian cuisines. The egg yolk gives them that bright colour. The higher protein content of egg yolks infuses a fuller flavour into these noodles compared to their other counterpart. They have more umami as well.
