Authentic Thai Noodles

Thai noodles can be enjoyed throughout the day from breakfast to lunch and dinner. It is believed that noodle was introduced by Chinese merchants in the reign of Somdet Phra Narai the king of Ayutthaya between 1653 – 1688. This period was particularly lively for foreign merchants in Thailand. Many of Thai noodles "Kuay Tiew" are made of rice flour or wheat flour and egg.

Below on this page are more details of Type of Noodle Dishes, How to Cook the Noodles, Common Ingredients Used for Soup Stock, Condiments Served with Noodle Dishes

Here are some popular dishes to try;

Khao soi noodle Egg Noodle in Yellow Curry Chicken (Khao Soi)

Pad Thai Recipe

Stir Fried Rice Noodle with Thai Holy Basil and Chicken (Pad Kee Mao Gai)

Authentic Stewed Chicken Noodle Soup

Tom Yum Noodle

4 Region’s Thai Curry Noodles Recipes(new)

Thai noodle dishes are mostly seen on street food markets throughout the day and night. It is worthwhile trying those hot noodle dishes on a street cart. Knowing what they can be made and how they are served will help you what to order.

Type of Noodle Dishes

1. Soup noodle (kuay tiew nam) is a bowl of soup with noodles, meat and vegetables. It can be served with beef, pork, chicken, fish, or meat balls with blanched vegetables in chicken, pork or beef soup.

The noodle and fresh vegetables are usually blanched in boiling clear soup pot until cooked while variety of cooked meat and balls are added into the noodle dish lastly.

Here are popular soup noodle recipes. Egg Noodle Soup with BBQ Pork (ba-mee moo daeng), Noodle with Stewed Chicken Soup (kuay tiew gai toon), these two dishes are Chinese influenced. Fresh Thai Noodle in Fish Curry (ka-nom jeen namya) served with variety of fresh vegetables is traditional Thai’s style recipes

2. Dry noodle (kuay tiew haeng) is a kind of dish similar to soup noodle except that no soup is served.

3. Stir fried noodle (kuay tiew pad) is rice or egg noodles stir fry with oil, garlic, variety meat and vegetables. Stir Fried Rice Noodle with Thai Holy Basil and Chicken (Pad Kee Mao Gai) The dish normally involves frying in a wok over high heat with Thai holy basil leaves, garlic and chilies, choice of meat, vegetables and wide rice noodle sticks.

Noodles can also be made as an appetizer such as Rolled Rice Noodles using rice noodle sheets. The popular recipe is rice noodle rolled with variety of fresh vegetables, diced cooked prawns and served with Thai seafood chili sauce, made of garlic, crushed chilies, sugar, lime and fish sauce.

Cooking Thai Noodles

Glass noodle requires to be soaked in water for a few minutes while dried rice noodle sticks require to be soaked in water from 10 - 15 minutes. Then plunge the noodles in rapidly boiling water for a few minutes, then remove and rinse with cold or iced water to help settle the texture and its color. Stuffed wontons require to be cooked in rapid boiling water and need to be removed when they start to float.

After finished preparing the Thai noodles, don't forget to spread a tablespoon of deep fried garlic in oil in the cooked noodles. The deep fried garlic in oil brings more flavor and prevents stickiness of the cooked noodles.

To cook noodles, you need to have proper kitchen utensils; noodle strainer and cooking chopsticks.To cook Thai noodles, you need to have proper kitchen utensils; noodle strainer and cooking chopsticks.

A noodle strainer is used to remove noodles, meat or vegetables directly from the boiling water in the pot. The most popular type is a bamboo handled strainer, metal and other wooden handles are also recommended. Otherwise, a colander can be used instead but may not be as convenient as a strainer. The traditional noodle strainers used in Asia are different in sizes and shapes. The long-handled strainer with a fine mesh cup helps you skim the cooked noodles.

Cooking chopsticks are much bigger and longer than the usual size used for eating. They are actually useful in an Asian kitchen and typically for cooking Thai noodles. They are used for plucking, arranging, stirring and turning and various you may need in cooking.

Common Ingredients Used for Soup Stock

A soup stock used for noodle dishes has very essential ingredients to complete the dish. A tasty soup should be freshly made and full with flavours well combined ingredients. Common ingredients in making soup stock are offcuts and bones from beef, chicken, pork or fish. Vegetarian stock can be made from using fresh produce.

There are vegetables and spices commonly used in soup stocks. Some types of vegetables delivers natural sweetness after stewing while some types of spices delivers hot or aroma scent.

Coriander roots – pick the fresh ones which has a strong flavour. Carefully wash off the dirt and smash before use. A few of coriander roots may be used per a time.

Celery – chop up the whole stalk for use. It delivers a strong flavour, so be careful not to use it too much. A handful of chopped celery can be used for a pot of soup.

Daikon – or Chinese radish is commonly used in making soups. It delivers mild, sweet flavors. When it has been cooked or stewed, it can be served together with the noodles.

Sugar cane – Its flavour is commonly used to enhance sweetness in soups.

Black peppercorn – is required to dry fry before adding in the soup. This enhances a stronger fragrance.

Garlic – smash and peel the skin off before use.

Star anise – known as Jan Paed Kleeb in Thai. It is one of the key ingredients for Chinese five spices. It is also particularly used in Stewing Chicken Noodle Soup. It is required to dry fry before adding in the soup. This enhances a stronger fragrance.

Cinnamon – is also required to dry fry before adding in the soup which helps to release flavours.

Condiments for Thai Noodle Dishes

These condiments can be enjoyed with Thai noodles. It helps to enhance more intense flavours. Condiment flavours used normally provide 4 different flavours. Hot & Sour (Pickle chillies), Salt (fish sauce) and Sweetness (sugar). These condiments are traditionally served separately with your noodle dishes and can be added into your noodle dish according to your preference. Chillies are extensively used to make varied forms of condiment.

Fried garlic in oil – finely chop garlic without skin and fry in vegetable until turns lightly golden. It can be kept in a seal jar in room temperature for a long time. It helps prevent stickiness of dry cooked noodle threads and also brings more flavour and fragrant.

Dried chilli powder – one of the key condiments for enhancing hot flavour. This condiment should not be missed when seasoning you dish.

Chilli in vinegar – many types and sizes of chillies are used for this condiment. It can be kept in a sealed jar at room temperature for a long time. You can alternatively use apple cider vinegar instead.

Roasted chilli paste – mostly used in Tom Yum noodle dish. It is available worldwide in a jar container. Level of spiciness varies from mild to very hot. It needs to be refrigerated after opened.

Fried dried chilli powder in oil – is best used to season Stewed Chicken or Duck noodles. It can be kept in a sealed jar in room temperature for a long time.

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