Types of Noodles
Bamee บะหมี่
Chinese-style egg and wheat flour noodles
Giem ee เกี้ยมอี๋
A type of hand-rolled Chinese noodle resembling spaetzle
Giew เกี๊ยว
Wonton, usually filled with a type of pork stuffing
Guay jab กวยจั๊บ
A type of hand-rolled longer Chinese noodle always served in a pork broth
Sen lek เสนเล็ก
Thinner, flat noodles made from rice flour
Sen mee เสนหมี่
Rice vermicelli—tiny angel hair-like noodles made from rice flour
Sen yai เสนใหญ
Wide noodles made from rice flour
Sieng hai เซี่ยงไฮ
Green hand-rolled Chinese noodles
Wunsen วุนเสน
Glass vermicelli noodles made from mung beans
Main Ingredients
Guay jab กวยจั๊บ
Choice of clear or cloudy pork broth always accompanying hand-rolled Chinese noodles
Han หาน
Goose (served roasted)
Moo หมู
Pork (served as meatballs, barbecued, sliced or as mince)
Nam sai น้ําใส
Clear broth
Nam tok or leuat น้ําตก
Includes animal blood
Nuea เนื้อ
Beef (served stewed, freshly boiled or as meatballs)
Ped เป็ ด
Duck (served roasted)
Phae แพะ
Goat (served roasted or braised)
Styles of Broth
Pla ปลา
Fish (served freshly boiled or as meatballs)
Talay ทะเล
Mixed seafood (usually shrimp, squid and fish)
Tom yum ตมยํา
Like the soup, a spicy lemongrass-infused flavor
Taohu เตาหู
Tofu, usually deep-fried into a type of meatball
Yen ta fo เย็นตาโฟ
Red fermented tofu sauce accompanying seafood noodles
FRIED NOODLES
กวยเตี๋ยวผัด
Noodles are not only served in soup. They are also fried in a variety of styles. Most food stalls will specialize in one or two types of fried noodle. The dishes are usually eaten with a fork and spoon.
Khanom jeen
ขนมจีน
This fermented rice noodle is often mistaken for a Chinese dish because its name mistakenly translates into “Chinese candy”. It is, in fact, of Mon origin and is served alongside a variety of curries, the best known being nam prik (chili sauce), gaeng kiew waan (sweet green curry) and nam ya (fish curry). Khanom jeen is usually available at a khao gub gaeng (rice curry) stand.
Pad kee mow
ผัดขี้เมา
Known familiarly as “drunken noodles”, these noodles are fried with a variety of spices and are typically ordered after a big night out when the diner has indulged in a few too many drinks. Served with a protein (pork, chicken, seafood or beef), the dish is usually available at aharn tham sung (made-to-order) stalls.
Pad Thai
ผัดไทย
The best-known type of fried noodle dish, the noodles here include both Chinese and Thai elements, such as rice noodles, tamarind juice and shrimp. Diners can usually opt for pad Thai with or without egg. Pad Thai vendors usually also serve hoy tod, a type of oyster-topped omelet or eggy crepe.
Rad na/Pad see ew
ราดหนา/ผัดซีอิ๊ว
Served with pork, chicken, seafood or beef, these rice flour noodles are fried and then covered in a thick gravy. The same stalls that serve rad na usually serve pad see ew, or rice noodles fried with soy sauce and some form of protein (pork, chicken, seafood or beef).
RICE DISHES
อาหารประเภทขาว
Rice, or khao, forms the backbone of Thai cuisine so it’s no surprise that it features prominently in street food. The following are the best-known types of rice dishes available:
Jok โจก
This Chinese-style rice porridge features smaller rice kernels and a thicker consistency than the Thai variation. It is usually accompanied by slivered ginger, green onion, pork meatballs, liver and/or innards. A half-cooked egg is optional as is the accompanying patongo (deep-fried dough).
Khao ka moo ขาวขาหมู
Rice