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Thai food is very popular across the globe because of the rich, harmonious combination of taste. Thai noodles are also used in many Thai food recipes, including noodle dishes. Thai noodles are a staple in Thai food as they come in different sizes and types, which all provide a different taste and texture. All of these many types of noodles give the palette quite a number of feels.
Wide Rice Noodle (Sen Yai)
Sen Yai, or "big strip" in Thai, are broad, flat rice noodles that are a main ingredient in a lot of popular Thai recipes. These noodles are quite elastic, with a slightly soft and chewy feel that is able to soften and imbue with the flavours being applied to them. They are usually approximately a centimetre wide. Sen Yai are clear, slippery noodles that are pleasant and versatile, produced from rice flour and water.
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Sen Yai is most frequently linked to well-known Thai meals like Drunken Noodles (Pad Kee Mao) and Pad See Ew. Stir-frying them with meat, veggies, and soy sauce gives them a deliciously slightly burnt flavour that adds to the overall richness of the dish. One can also incorporate them in the preparation of soups because the rough side of their surface assists in retaining the contents and soup. Due to its versatility, many people who enjoy Thai food consider the noodle to be their favourite.
Thin Rice Noodles (Sen Lek)
Sen Lek noodles, often known as "small strip" noodles, are more compact than Sen Yai noodles. These adaptable noodles are probably the most often used ones in Thai cooking, and they are easily identified as the noodles used in the renowned Pad Thai dish. Sen lek goes well with a variety of dishes and sauces because of their mild flavour and soft texture.
Sen lek is also utilised, particularly in Pad Thai, since it is cooked together with the veggies, proteins, and perhaps the recipe’s most defining feature, the sour sauce. Because of their thinness, meal prep is more effective because they cook rapidly. Furthermore, you will come across these noodles predominantly in soups such as the Khao Soi, which is mainly a Northern Thai curry noodle soup where the noodles are incorporated with coconut soup in a blend of the soup.
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Very Thin Rice Noodles (Sen Mee)
Sen Mee, sometimes referred to as rice vermicelli, are very thin, delicate rice noodles that have the appearance of tiny threads. Because of their airy, delicate texture and capacity to absorb flavours without becoming overpowering or heavy, these noodles are highly valued. Sen Mee lends a delicate texture to dishes like light soups, salads, and spring rolls without taking over.
Sen Mee is frequently used in soups like Tom Yum Noodle Soup, where the flavourful broth is enhanced by the thin noodles. They can also be incorporated in salads such as Yum Woon Sen, a hot glass noodle salad with a focus on vivid taste and a dressing. It is ideal with lighter kinds of dishes where other ingredients may be smothered by the cotton-like quality of Sen Mee.
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Curly Noodles (Mama)
In Thailand, instant noodles are referred to as "Mama" informally, after a well-known brand. This sort of curly noodles are made from wheat and are part of modern Thai cuisine, although very rarely authentic. Mama noodles are a quick and easy meal alternative because they are precooked, dried, and packaged with spice packets. But inventive Thai chefs have transformed these simple noodles into a range of delectable meals that are beyond their instant noodle roots.
Mama noodles are standard in quick and ready lunches and snacks, especially for the working people and students. They can be eaten plain with the flavour that comes with them or loaded up with veggies, eggs, and proteins for a heartier meal. Another popular street food choice is Mama noodles, prepared in the Thai way and stir-fried with different flavours. This kind of noodle is also versatile and convenient in flavours, for it can be applicable either for traditional recipes or for today’s recipes.
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Bean Thread Noodles (Woon Sen)
Woon Sen are thin, transparent noodles produced from mung bean starch, sometimes referred to as glass noodles or cellophane noodles. The name "glass" refers to the unusual, slick texture of these noodles, which turn translucent when cooked. Woon Sen are a common ingredient in both hot and cold cuisines because of their exceptional flavour-absorbing capacity and somewhat chewy texture.
Woon Sen is frequently used in soups like the delectable Woon Sen Nam Sai and in meals like Ma Hor, a Thai appetiser of seasoned minced beef or shellfish served over noodles. Due to the leafy tissue-like structure, they are commonly used in salads and together with spring rolls. Again, Woon Sen are perfect side dishes for many staple Thai dishes, as they possess incredible abilities to absorb flavours and have a rather unique appearance.
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Egg Noodles (Bah Mee)
Egg noodles, also known as bah mee, are made from wheat and enhanced with eggs to give them a unique golden hue and a somewhat chewy consistency. These noodles complement strong sauces and soups nicely because of their bold flavour and substantial consistency. Although not as ubiquitous in Thai cooking as rice noodles, bah mee has made a name for itself and appears in a number of popular recipes.
The popular Ba Mee Nam, in which the noodles are served in a rich broth with meat, veggies, and occasionally a dash of spice, is one of the noodle soups that frequently uses bah mee. They are also incorporated in stir-fried dishes such as Pad Woon Sen, where they act as great absorbents. For those seeking a filling Thai lunch, Bah Mee's distinct texture and flavourful bite make it a cosy option.
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Thai noodle dishes are versatile and diverse, and Thai has a great number of noodle types that differ in terms of taste, texture, and the way they are prepared. These noodles will help to transform your meals and send your taste buds straight to the centre of Thailand whichever way you choose to prepare—a colourful stir-fry, a warm salad, or both.
