14 Inviting Thai Noodle Recipes for Slurpable Dishes That Satisfy Cravings

If you’re anything like me, you adore the vibrant and bold flavors of Thai cuisine. I’m excited to share 14 noodle recipes that are sure to satisfy your cravings. From the tangy delight of Pad Thai to the spicy kick of Drunken Noodles, each dish is a unique adventure for your taste buds. These recipes are perfect when you want something comforting yet a little adventurous. Let’s explore these tasty options together.

Pad Thai

Pad Thai is a quintessential Thai street food that has gained immense popularity around the globe. This delightful dish features a harmonious blend of flavors and textures, with rice noodles, shrimp or chicken, tofu, and a tangy sauce made from tamarind paste, fish sauce, and palm sugar. The entire ensemble is garnished with fresh herbs and crunchy peanuts, making each bite a delightful experience.

This recipe will guide you through the process of creating a delicious Pad Thai at home, with a serving size perfect for 4-6 people.

The key to a great Pad Thai lies in preparation and timing. Having all the ingredients ready and within reach will guarantee a smooth cooking process, as the dish comes together quickly once the cooking begins. The balance of flavors is essential, so take care to adjust the seasoning according to taste, especially if you’re new to cooking Thai cuisine.

Let’s explore the ingredients and steps needed to create this vibrant dish.

Ingredients for 4-6 servings:

12 oz (340g) rice noodles
2 tablespoons vegetable oil
8 oz (225g) shrimp, peeled and deveined, or 8 oz (225g) chicken breast, sliced thin
3 eggs, lightly beaten
1 cup firm tofu, cut into small cubes
3 cloves garlic, minced
1 cup bean sprouts
1/2 cup green onions, chopped
1/4 cup roasted peanuts, coarsely chopped
Lime wedges for serving
For the sauce:
3 tablespoons fish sauce
3 tablespoons tamarind paste
1 tablespoon soy sauce
2 tablespoons palm sugar or brown sugar
1 tablespoon chili powder (adjust to taste)

Cooking Instructions:

Prepare the Noodles: Soak the rice noodles in warm water for about 20-30 minutes or until they’re pliable. Drain and set aside.
Make the Sauce: In a small bowl, mix together the fish sauce, tamarind paste, soy sauce, palm sugar, and chili powder. Stir until the sugar dissolves completely.
Cook the Protein: Heat 1 tablespoon of vegetable oil in a large wok or pan over medium heat. Add the shrimp or chicken and cook until done, about 3-5 minutes. Remove from the pan and set aside.
Cook the Tofu: In the same pan, add another tablespoon of oil. Add the tofu cubes and fry until golden brown on all sides. Remove and set aside.
Scramble the Eggs: Add the beaten eggs to the pan and scramble them until cooked through. Break them into small pieces with your spatula.
Add Garlic and Noodles: Add the minced garlic to the pan and sauté for a few seconds, then add the drained noodles. Stir to combine.
Combine Everything: Return the cooked shrimp or chicken, tofu, and scrambled eggs to the pan. Pour the sauce over the noodle mixture and toss everything together until well coated and heated through.
Add Fresh Ingredients: Stir in the bean sprouts and green onions, cooking for an additional 1-2 minutes. Remove from heat.
Garnish and Serve: Transfer the Pad Thai to serving plates and garnish with chopped peanuts. Serve immediately with lime wedges on the side.

Extra Tips:

To achieve the authentic taste of Pad Thai, make sure you use tamarind paste, as it provides the distinct sourness typical of this dish. If you prefer a vegetarian version, simply omit the shrimp or chicken and use more tofu.

Additionally, controlling the heat is essential; the dish should be cooked quickly over medium-high heat to prevent the noodles from becoming soggy. Finally, feel free to adjust the level of spiciness to suit your taste by varying the amount of chili powder.

Enjoy your homemade Pad Thai!

Drunken Noodles (Pad Kee Mao)

Drunken Noodles, or Pad Kee Mao, is a beloved Thai street food dish known for its bold flavors and spicy kick. The name “drunken noodles” doesn’t stem from alcohol content but rather from the notion that this intensely flavored dish is a perfect remedy for hangovers.

The dish typically features wide rice noodles stir-fried with garlic, fresh chilies, and a medley of vegetables and proteins, all enveloped in a savory sauce. The aromatic Thai basil adds a fragrant punch, making it an irresistible choice for those who enjoy vibrant and spicy meals.

Pad Kee Mao is a versatile dish that can be easily adjusted to suit personal tastes or dietary preferences. You can swap out proteins like chicken, pork, or tofu, and adjust the level of spice to your liking. The balance between the salty, spicy, and slightly sweet flavors is the key to achieving the authentic taste of this dish.

Whether you’re a seasoned cook or a beginner, this recipe will guide you through creating an authentic and delicious plate of Drunken Noodles that serves 4-6 people.

Ingredients:

1 lb (450g) wide rice noodles
2 tablespoons vegetable oil
4 cloves garlic, minced
2-4 bird’s eye chilies, finely chopped
1 lb (450g) chicken breast or tofu, sliced
1 cup bell peppers, sliced
1 cup broccoli florets
1 cup Thai basil leaves
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon sugar
1 tablespoon dark soy sauce
2 eggs

Instructions:

Prepare the Noodles: Begin by soaking the rice noodles in warm water for about 30 minutes or until they’re softened. Drain and set aside.
Make the Sauce: In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, sugar, and dark soy sauce. This will be the sauce that gives the noodles their distinctive flavor.
Cook the Protein: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken or tofu and stir-fry until cooked through. Remove from the pan and set aside.
Stir-Fry the Aromatics: In the same wok, add another tablespoon of oil. Add the minced garlic and chopped chilies, stir-frying for about 30 seconds until fragrant.
Add the Vegetables: Add the sliced bell peppers and broccoli florets to the wok. Stir-fry for about 2-3 minutes until they begin to soften.
Combine Everything: Return the cooked protein to the wok along with the soaked noodles. Pour the prepared sauce over the mixture and toss everything together to guarantee even coating.
Scramble the Eggs: Push the noodles to one side of the wok and crack the eggs into the empty space. Scramble them lightly, then mix them into the noodles.
Finish with Basil: Add the Thai basil leaves and stir-fry for another minute until they’re wilted and fragrant. Serve hot.

Extra Tips:

For the best results, use fresh wide rice noodles if available, as they provide a better texture and absorb the sauce more effectively.

Adjust the number of chilies according to your spice tolerance. If you prefer less heat, consider using fewer chilies or removing the seeds.

Additionally, make sure all your ingredients are prepped and ready before you start cooking, as this dish comes together quickly once you begin stir-frying. Enjoy with a side of lime wedges for an extra citrusy kick.

Thai Boat Noodles (Kuay Teow Rua)

Thai Boat Noodles, or Kuay Teow Rua, are a beloved street food in Thailand, known for their rich and aromatic broth, tender meat, and a perfect blend of spices.

Originating from the floating markets of Bangkok, this dish is traditionally served in small portions so that vendors could quickly serve customers from their boats. The broth is the heart of the dish, typically made with beef or pork bones, spices, and a hint of blood to give it a unique depth of flavor. This recipe captures the essence of authentic boat noodles, bringing the vibrant flavors of Thailand right to your kitchen.

Creating Thai Boat Noodles at home involves a few key steps: preparing the broth, cooking the meat, and assembling the noodles with fresh herbs and vegetables. The dish is typically served with thin rice noodles, topped with slices of beef or pork, meatballs, and an assortment of fresh greens and herbs such as basil and cilantro.

A finishing touch of chili flakes, lime, and fish sauce allows you to customize the flavor to your liking. This recipe serves 4-6 people, making it perfect for a family gathering or a special dinner with friends.

Ingredients (Serves 4-6):

500g beef bones or pork bones
200g beef or pork slices
200g beef or pork meatballs
2 liters water
2 tablespoons vegetable oil
4 cloves garlic, minced
1 tablespoon soy sauce
2 tablespoons fish sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1 tablespoon Thai fermented bean paste
2 tablespoons blood (optional, for authentic flavor)
300g thin rice noodles
1 cup bean sprouts
1 cup fresh basil leaves
1 cup cilantro, chopped
1 tablespoon chili flakes
Lime wedges for serving

Cooking Instructions:

Prepare the Broth:

Begin by boiling the beef or pork bones in 2 liters of water over medium heat. Skim off any impurities that rise to the surface, verifying the broth remains clear.
Add the minced garlic, soy sauce, fish sauce, oyster sauce, sugar, and Thai fermented bean paste to the broth. Simmer for at least 1.5 hours to allow the flavors to meld. For an authentic touch, stir in the blood during the last 10 minutes of simmering if using.

Cook the Meat:

In a separate pan, heat the vegetable oil and quickly sear the beef or pork slices until they’re just cooked through. Remove and set aside.
Add the meatballs to the simmering broth and cook for another 15 minutes, allowing them to absorb the broth’s flavors.

Prepare the Noodles:

Cook the thin rice noodles according to the package instructions. Drain and set aside.

Assemble the Dish:

Divide the cooked noodles among bowls. Top with the seared meat slices and meatballs.
Ladle the hot broth over the noodles, verifying each bowl gets a generous portion.

Garnish and Serve:

Add bean sprouts, basil leaves, and chopped cilantro on top of the noodles.
Sprinkle with chili flakes and serve with lime wedges on the side for added flavor.

Extra Tips:

For an authentic experience, use fresh Thai herbs and adjust the level of chili and lime to suit your taste. If you’re not comfortable using blood, you can skip it, but it does provide a traditional depth of flavor.

Confirm to taste the broth before serving and adjust the seasoning as needed, possibly adding more fish sauce or lime for balance. Using fresh, high-quality noodles will greatly enhance the dish, offering the right texture and flavor.

Enjoy your homemade Thai Boat Noodles with a side of crispy wontons or spring rolls for a complete Thai street food experience.

Thai Green Curry Noodles

Thai Green Curry Noodles is a delightful fusion dish that combines the rich, aromatic flavors of traditional Thai green curry with the comforting texture of noodles. This dish is ideal for those who appreciate a balance of spicy, creamy, and herbaceous tastes. It’s perfect for a hearty family dinner or a quick weeknight meal, offering a satisfying and flavorful experience that’s both exotic and familiar.

To make Thai Green Curry Noodles, you’ll be using authentic Thai ingredients such as green curry paste, coconut milk, and fresh herbs to create a vibrant and creamy sauce. This sauce is then tossed with your choice of noodles and protein, along with a variety of vegetables for added texture and nutrition. The result is a colorful and aromatic dish that captures the essence of Thai cuisine and can be customized to suit your taste preferences.

Ingredients (Serves 4-6):

12 oz rice noodles or your choice of noodles
2 tablespoons vegetable oil
1 onion, sliced
3 cloves garlic, minced
1 tablespoon ginger, minced
3 tablespoons Thai green curry paste
1 can (14 oz) coconut milk
1 cup chicken or vegetable broth
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 red bell pepper, sliced
1 cup broccoli florets
1 cup sugar snap peas
1 pound chicken breast or tofu, sliced
Fresh basil leaves, for garnish
Lime wedges, for serving

Instructions:

Prepare the Noodles: Cook the rice noodles according to the package instructions until al dente. Drain and set aside.
Cook the Aromatics: In a large pan or wok, heat the vegetable oil over medium heat. Add the sliced onion, garlic, and ginger, cooking until the onion is translucent and the mixture is fragrant, about 3-4 minutes.
Add the Curry Paste: Stir in the Thai green curry paste, cooking for another 1-2 minutes until it becomes fragrant. This helps to release the essential oils and flavors from the paste.
Create the Curry Sauce: Pour in the coconut milk and chicken or vegetable broth, stirring to combine. Add the fish sauce, soy sauce, and brown sugar, mixing well. Bring the mixture to a gentle simmer.
Cook the Protein and Vegetables: Add the chicken or tofu, along with the red bell pepper, broccoli, and sugar snap peas. Simmer for about 10-12 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
Combine with Noodles: Add the cooked noodles to the pan, tossing gently to guarantee they’re well coated with the curry sauce. Cook for an additional 2-3 minutes to heat through.
Serve: Divide the noodles among serving bowls, garnishing with fresh basil leaves and lime wedges. Serve immediately.

Extra Tips:

For an authentic flavor, try using homemade green curry paste if you have time, as it can greatly enhance the freshness and depth of the dish.

Adjust the spice level by adding more or less green curry paste, and consider using a mix of different vegetables based on what you have on hand or what’s in season.

If you prefer a thicker sauce, reduce the amount of broth or let the curry simmer longer.

Finally, always taste and adjust the seasoning before serving, as the balance of salty, sweet, and spicy flavors is key to a perfect Thai green curry.

Tom Yum Noodles

Tom Yum Noodles is a delightful fusion of the classic Thai soup Tom Yum and the comforting texture of noodles. Known for its hot and sour flavors, this dish combines the aromatic spices of lemongrass, kaffir lime leaves, and galangal with the richness of coconut milk and the zest of fresh lime juice. The addition of noodles provides a satisfying and hearty element, making it a perfect dish for any meal.

Whether you’re a fan of Thai cuisine or a newcomer to its vibrant flavors, Tom Yum Noodles is sure to captivate your taste buds and leave you craving more. This recipe is designed to serve 4-6 people, making it an excellent choice for family gatherings or a cozy dinner with friends.

The preparation requires fresh herbs and spices that are traditional in Thai cooking, but don’t worry if you can’t find some of these items locally; substitutions can be made with readily available ingredients. Prepare to commence on a culinary journey that will transport your kitchen into the heart of Thailand through the tantalizing aroma of Tom Yum Noodles.

Ingredients:

400 grams rice noodles
1 liter chicken or vegetable broth
200 grams shrimp, peeled and deveined
200 grams chicken breast, thinly sliced
1 cup mushrooms, sliced
2 stalks lemongrass, cut into 2-inch pieces and smashed
3 kaffir lime leaves, torn into pieces
4 slices galangal
4 tablespoons Tom Yum paste
2 tablespoons fish sauce
1 tablespoon sugar
2-3 tablespoons lime juice
1 cup coconut milk
1 cup bean sprouts
2-3 fresh red chilies, sliced
Fresh cilantro, chopped
Lime wedges for garnish

Instructions:

1. Prepare the Stock:

In a large pot, bring the chicken or vegetable broth to a gentle boil. Add the lemongrass, kaffir lime leaves, and galangal to the pot and allow them to infuse the broth with their aromas for about 5 minutes.

2. Cook the Proteins:

Add the sliced chicken breast to the pot and cook until it’s no longer pink. Follow this by adding the shrimp, cooking until they turn pink and are fully cooked through.

3. Add Mushrooms and Paste:

Stir in the sliced mushrooms and allow them to cook for a few minutes until tender. Add the Tom Yum paste, stirring well to combine the flavors.

4. Flavor the Soup:

Pour in the fish sauce, sugar, and lime juice. Stir these ingredients into the broth to balance the hot and sour flavors, adjusting the lime juice to your taste preference.

5. Incorporate Coconut Milk:

Lower the heat and add the coconut milk, stirring gently to mix it evenly with the soup.

6. Cook the Noodles:

In a separate pot, cook the rice noodles according to the package instructions until al dente. Drain and divide the noodles among serving bowls.

7. Assemble the Dish:

Pour the hot Tom Yum soup over the noodles in each bowl. Top with bean sprouts, fresh red chilies, and a sprinkle of chopped cilantro.

8. Serve:

Garnish with lime wedges on the side for an extra burst of citrus flavor. Serve immediately while hot.

Extra Tips:

When making Tom Yum Noodles, it’s important to taste and adjust the seasoning according to your preference, especially the balance of sourness and saltiness. If you prefer a spicier dish, feel free to add more sliced chilies or a dash of chili oil.

For those who may not have access to fresh lemongrass or kaffir lime leaves, dried versions can be used, though fresh is always recommended for the most authentic flavor. Finally, for a vegetarian option, swap out the chicken and shrimp with tofu or additional vegetables, and use vegetable broth.

Pad See Ew

Pad See Ew is a popular Thai noodle dish known for its savory and slightly sweet flavor. It features wide rice noodles stir-fried with a variety of vegetables and protein, typically chicken, pork, or beef, all coated in a delicious soy sauce-based marinade. This dish is a staple in Thai cuisine and is loved for its simplicity and rich taste. The key to making an authentic Pad See Ew lies in achieving the perfect balance of flavors and guaranteeing the noodles are cooked to a delightful chewiness.

In this recipe, we’ll guide you on how to prepare Pad See Ew for 4-6 people. This dish is perfect for a family dinner or a small gathering, offering a taste of Thailand right at your dining table. The ingredients are relatively straightforward, and the cooking process is quick, making it a great option for those busy weeknights when you want something tasty yet easy to prepare.

Ingredients for 4-6 servings:

1 pound wide rice noodles
2 tablespoons vegetable oil
3 cloves garlic, minced
1 pound chicken breast or pork, thinly sliced
2 eggs
1 cup Chinese broccoli or regular broccoli, chopped
1/4 cup light soy sauce
2 tablespoons dark soy sauce
1 tablespoon oyster sauce
1 tablespoon sugar
1 teaspoon white pepper
Lime wedges (for serving)

Cooking Instructions:

Prepare the Noodles: Start by soaking the wide rice noodles in warm water for about 30 minutes or until they’re soft. Drain and set aside. If using fresh rice noodles, separate them gently to prevent sticking.
Cook the Protein: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Add the sliced chicken or pork and cook until it’s browned and cooked through. Remove the protein from the pan and set aside.
Scramble the Eggs: In the same pan, add a little more oil if needed and crack the eggs directly into the pan. Scramble them until fully cooked, then push them to one side of the pan.
Stir-fry the Vegetables: Add the chopped Chinese broccoli to the pan and stir-fry for a couple of minutes until they’re tender but still crisp.
Combine Ingredients: Add the soaked rice noodles to the pan along with the cooked protein. Pour in the light soy sauce, dark soy sauce, oyster sauce, and sugar. Stir everything together, ensuring the noodles are evenly coated with the sauce. Cook for another 2-3 minutes until the noodles are heated through and the flavors are well combined.
Season and Serve: Sprinkle the dish with white pepper, give it a final stir, and remove from heat. Serve the Pad See Ew hot, garnished with lime wedges for an extra tangy flavor if desired.

Extra Tips:

When preparing Pad See Ew, it’s essential to avoid over-soaking the noodles as they can become mushy. Keep a close eye on them and drain them as soon as they reach the desired texture.

Using a high heat when stir-frying guarantees that the ingredients cook quickly and evenly, giving the dish its characteristic smoky flavor. If you prefer a vegetarian version, you can substitute the meat with tofu or simply increase the amount of vegetables.

Enjoy your homemade Pad See Ew with a side of chili flakes or fresh chilies for those who love a bit of extra heat!

Khanom Jeen Nam Ya

Khanom Jeen Nam Ya is a classic Thai noodle dish that combines the rich flavors of fish curry with delicate rice noodles. This dish is known for its fragrant, spicy, and slightly sweet curry sauce that pairs perfectly with the soft texture of khanom jeen, which are traditional Thai rice noodles.

The dish is often garnished with fresh vegetables and herbs, adding a revitalizing contrast to the bold curry. To make a delicious Khanom Jeen Nam Ya, you’ll need to prepare a flavorful fish curry sauce that’s simmered to perfection with aromatic herbs and spices.

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The curry is then poured over the rice noodles and topped with a variety of accompaniments that enhance the dish’s complexity. Whether you’re hosting a dinner party or simply craving a taste of Thailand, this recipe will transport your taste buds straight to the bustling streets of Bangkok.

Ingredients (Serving Size: 4-6 people)

500g of khanom jeen (rice noodles)
500g of white fish fillets (such as cod or tilapia)
2 tablespoons of red curry paste
400ml of coconut milk
2 cups of fish stock
2 tablespoons of fish sauce
1 tablespoon of palm sugar
3 kaffir lime leaves, torn
1 cup of Thai basil leaves
1 cup of bean sprouts
1 cucumber, sliced
1 cup of cabbage, shredded
1 lime, cut into wedges
2 tablespoons of vegetable oil

Cooking Instructions

1. Prepare the Fish: Begin by poaching the white fish fillets in a pot of simmering fish stock for about 10 minutes, or until the fish is cooked through. Remove the fish from the stock and set it aside to cool.

Once cooled, flake the fish into small pieces using a fork.

2. Make the Curry Sauce: In a large saucepan, heat the vegetable oil over medium heat. Add the red curry paste and sauté for 1-2 minutes until it becomes fragrant.

Pour in the coconut milk and stir well to incorporate the curry paste. Add the fish sauce, palm sugar, and kaffir lime leaves, and bring the mixture to a gentle simmer.

3. Combine Fish and Sauce: Add the flaked fish back into the curry sauce and stir gently to combine. Allow the mixture to simmer for another 5 minutes to let the flavors meld together.

4. Cook the Noodles: While the curry sauce is simmering, cook the khanom jeen according to the package instructions.

Once cooked, drain the noodles and rinse them under cold water to stop the cooking process.

5. Assemble the Dish: Arrange a portion of khanom jeen on each serving plate. Ladle the hot fish curry sauce generously over the noodles.

Garnish with Thai basil leaves, bean sprouts, cucumber slices, and shredded cabbage. Serve with lime wedges on the side for added zest.

Extra Tips

When making Khanom Jeen Nam Ya, it’s important to taste and adjust the seasoning of your curry sauce as you go. Depending on your preference, you can add more fish sauce for saltiness or more palm sugar for sweetness.

Additionally, confirm that the curry paste is well dissolved in the coconut milk to prevent lumps. If you prefer a milder curry, reduce the amount of red curry paste used.

Finally, for a more authentic experience, try to use fresh khanom jeen if available, as it greatly enhances the dish’s texture and flavor.

Yen Ta Fo

Yen Ta Fo is a popular Thai noodle dish known for its vibrant pink color and unique sweet, tangy, and slightly spicy flavor profile. The dish is a combination of wide rice noodles served with a variety of toppings such as fish balls, tofu, and morning glory, all bathed in a distinctive pink sauce made from fermented red bean curd.

It’s a flavorful and colorful dish that’s beloved in Thailand, often found in street food markets and local eateries. The key to a successful Yen Ta Fo is in balancing the flavors of the sauce and guaranteeing that the toppings are cooked to perfection.

The pink sauce is a blend of fermented bean curd, vinegar, sugar, and chili paste, which gives it its signature taste and appearance. The toppings can be customized according to preference, with the common additions being seafood, vegetables, and sometimes pork blood jelly for an authentic touch.

Below is a recipe designed for 4-6 people that captures the essence of this beloved Thai noodle dish.

Ingredients for 4-6 servings:

500g wide rice noodles
200g fish balls
200g tofu, cut into cubes
150g morning glory (water spinach), cut into 2-inch pieces
100g pork blood jelly (optional)
100g shrimp, peeled and deveined
4 cloves garlic, minced
2 tbsp cooking oil
1 cup chicken broth
3 tbsp fermented red bean curd
2 tbsp vinegar
2 tbsp sugar
1 tbsp chili paste
2 tbsp fish sauce
1 tsp salt
Fresh cilantro for garnish
Lime wedges for serving

Cooking Instructions:

Prepare the Noodles: Soak the rice noodles in warm water for about 20 minutes until they soften. Drain and set aside.
Make the Sauce: In a small bowl, mix the fermented red bean curd, vinegar, sugar, chili paste, and fish sauce. Stir until well combined and set aside.
Cook the Toppings: Heat 1 tablespoon of cooking oil in a large pan over medium-high heat. Add the minced garlic and sauté until fragrant. Add the fish balls, tofu cubes, shrimp, and pork blood jelly (if using), and cook for about 5 minutes until the shrimp turn pink and are cooked through.
Add Vegetables and Broth: Add the morning glory to the pan and stir-fry for another 2 minutes. Pour in the chicken broth and let it simmer for 5 minutes.
Mix in the Noodles: Add the softened rice noodles to the pan. Pour the prepared pink sauce over the noodles and gently toss everything together to guarantee the noodles are evenly coated with the sauce.
Final Adjustments: Taste the noodle mixture and adjust seasoning with salt or additional fish sauce if necessary. Let the noodles cook for another 2 minutes to absorb the flavors.
Serve: Transfer the Yen Ta Fo to serving bowls, garnish with fresh cilantro, and serve with lime wedges on the side for an extra tangy kick.

Extra Tips:

When making Yen Ta Fo, it’s important to not overcook the rice noodles as they can become too soft and lose their texture.

If you can’t find fermented red bean curd, look for it in Asian grocery stores or consider substituting with a small amount of miso paste for a different yet complementary flavor.

For a vegetarian version, simply omit the shrimp and pork blood jelly and add more tofu or mushrooms. Adjust the level of spiciness by varying the amount of chili paste according to your preference.

Thai Basil Noodles

Thai Basil Noodles, also known as Pad Kee Mao or drunken noodles, is a flavorful and aromatic dish that’s perfect for those who crave a little spice and a lot of flavor. This dish features broad rice noodles stir-fried with a mix of vegetables, proteins, and the key ingredient: Thai basil. The unique combination of sweet, savory, and spicy flavors makes it a favorite in Thai cuisine.

Easy to make and packed with fresh ingredients, Thai Basil Noodles are a delicious option for a satisfying meal. In this recipe, we’ll be preparing a serving size for 4-6 people, making it ideal for a family meal or a small gathering. The dish can be customized with your choice of protein, whether it be chicken, beef, shrimp, tofu, or a combination.

The fresh Thai basil leaves add a distinct flavor that’s unmistakable and irreplaceable, so they should be included for an authentic taste. The sauce, a balance of soy sauce, oyster sauce, and fish sauce, enhances the umami flavors and ties all the ingredients together beautifully.

Ingredients:

16 oz wide rice noodles
2 tablespoons vegetable oil
1 pound protein of choice (chicken, beef, shrimp, or tofu)
4 cloves garlic, minced
2 red chilies, sliced
1 cup bell peppers, sliced
1 cup broccoli florets
1 cup fresh Thai basil leaves
1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon sugar
1 onion, sliced
Lime wedges for garnish (optional)

Cooking Instructions:

Prepare the Noodles: Start by soaking the rice noodles in warm water for about 20-30 minutes until they’re soft. Drain and set aside.
Cook the Protein: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add your choice of protein and stir-fry until fully cooked. Remove from the pan and set aside.
Sauté Aromatics: In the same pan, add the remaining tablespoon of vegetable oil. Add the minced garlic and sliced chilies, stir-frying for about 30 seconds until fragrant.
Add Vegetables: Add the sliced onion, bell peppers, and broccoli florets into the pan. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
Combine Ingredients: Return the cooked protein to the pan. Add the soaked rice noodles and pour in the soy sauce, oyster sauce, fish sauce, and sugar. Toss everything together well, making sure the noodles are evenly coated with the sauce.
Finish with Basil: Add the fresh Thai basil leaves and gently toss them through the noodles, allowing the leaves to wilt slightly from the heat.
Serve: Remove from heat and serve the Thai Basil Noodles hot, garnished with lime wedges if desired.

Extra Tips:

For the best results, use fresh Thai basil, as it greatly contributes to the dish’s authentic flavor. If you prefer more heat, adjust the number of red chilies according to your taste.

When stir-frying, make sure the pan is hot before adding ingredients to achieve a good sear and prevent steaming. If the noodles become sticky, add a splash of water or oil to help separate them while stir-frying.

Finally, taste and adjust seasonings if necessary before serving, as the saltiness may vary depending on the brand of sauces used.

Thai Peanut Noodles

Thai Peanut Noodles are a deliciously creamy, spicy, and nutty noodle dish that captures the vibrant flavors of Thai cuisine. This dish combines tender noodles with a rich, savory peanut sauce that has a hint of sweetness and spice, creating a harmonious balance of flavors.

Perfect for a quick weeknight dinner or a flavorful lunch, Thai Peanut Noodles are sure to delight anyone who enjoys the complexity of Thai flavors. The preparation of this dish is straightforward, making it accessible even for home cooks who may be new to Thai cooking.

With a handful of ingredients that can be found in most grocery stores, you can whip up this delightful meal in just about 30 minutes. The key to a successful Thai Peanut Noodles dish is in the sauce, which should be creamy and well-balanced regarding sweet, salty, and spicy notes.

Follow this recipe to create a meal that’s both satisfying and packed with flavor.

Ingredients (serves 4-6):

12 ounces of rice noodles
1 cup of creamy peanut butter
1/4 cup of soy sauce
1 tablespoon of rice vinegar
1 tablespoon of sesame oil
1 tablespoon of honey
1 tablespoon of Sriracha or other hot sauce
2 cloves of garlic, minced
1 teaspoon of grated fresh ginger
1 cup of coconut milk
1 lime, juiced
1/2 cup of chopped roasted peanuts
1/4 cup of chopped fresh cilantro
1/4 cup of chopped green onions
1 red bell pepper, thinly sliced
2 cups of bean sprouts
Lime wedges, for serving

Cooking Instructions:

Prepare the Noodles: Cook the rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process and prevent sticking. Set aside.
Make the Peanut Sauce: In a medium saucepan over medium heat, combine the peanut butter, soy sauce, rice vinegar, sesame oil, honey, Sriracha, garlic, and ginger. Stir continuously until the mixture is smooth and begins to bubble slightly. Gradually add the coconut milk and lime juice, whisking until the sauce is well combined and creamy. Reduce the heat to a simmer and let the sauce thicken for about 5 minutes.
Combine Noodles and Sauce: In a large bowl, combine the cooked noodles and peanut sauce. Toss until the noodles are thoroughly coated in the sauce.
Add Vegetables and Garnish: Add the sliced red bell pepper and bean sprouts to the noodles, tossing gently to combine. Transfer the noodles to a serving dish and garnish with chopped roasted peanuts, cilantro, and green onions.
Serve: Serve the Thai Peanut Noodles immediately with lime wedges on the side for an added burst of citrus flavor.

Extra Tips: For an extra protein boost, consider adding cooked chicken, shrimp, or tofu to the dish. To adjust the spice level, add more or less Sriracha according to your preference.

For a gluten-free version, make sure to use gluten-free soy sauce. Toasting the peanuts before chopping will enhance their flavor, adding more depth to the dish. Enjoy experimenting with different vegetables for added color and texture.

Glass Noodle Salad (Yum Woon Sen)

Glass Noodle Salad, or Yum Woon Sen, is a delightful Thai dish known for its unique combination of textures and flavors. This salad is a beautiful medley of glassy noodles, fresh vegetables, and a tangy dressing that balances sweet, sour, and spicy notes. Traditionally enjoyed as a light meal or side dish, Yum Woon Sen is perfect for hot days when you crave something invigorating yet satisfying. The salad’s vibrant flavors and colorful presentation make it a showstopper at any gathering.

The star of Yum Woon Sen is the glass noodle, also known as cellophane or mung bean noodles. These noodles are incredibly versatile, absorbing the flavors of whatever they’re paired with. The dish is further enhanced by the addition of protein, usually shrimp or chicken, and a variety of fresh herbs and vegetables, like cilantro, mint, and thinly sliced carrots. The dressing, a harmonious blend of lime juice, fish sauce, and sugar, ties everything together, creating a zesty and mildly spicy taste that’s quintessentially Thai.

Ingredients (Serves 4-6):

200g glass noodles
200g shrimp, peeled and deveined
200g minced pork or chicken
1 cup cherry tomatoes, halved
1 small onion, thinly sliced
1 medium carrot, julienned
3 tablespoons fish sauce
3 tablespoons lime juice
1 tablespoon sugar
2-3 Thai bird’s eye chilies, finely chopped
1/4 cup fresh cilantro, roughly chopped
1/4 cup fresh mint leaves
2 tablespoons roasted peanuts, roughly chopped

Cooking Instructions:

Prepare the Glass Noodles: Begin by soaking the glass noodles in warm water for about 10 minutes until they become soft. Drain and set aside.
Cook the Protein: In a medium saucepan, bring water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove with a slotted spoon and set aside. In the same water, add the minced pork or chicken and cook until no longer pink, about 5 minutes. Drain and set aside.
Make the Dressing: In a small bowl, combine the fish sauce, lime juice, sugar, and chopped chilies. Stir until the sugar is fully dissolved. Adjust the seasoning to taste, confirming a balance of sweet, sour, and salty flavors.
Assemble the Salad: In a large mixing bowl, combine the softened glass noodles, cooked shrimp, minced pork or chicken, cherry tomatoes, onion, and carrot. Pour the dressing over the mixture and toss well to confirm everything is evenly coated.
Add Herbs and Peanuts: Gently fold in the cilantro, mint leaves, and roasted peanuts. Toss the salad lightly so that the herbs and peanuts are well distributed throughout.
Serve: Transfer the salad to a serving platter or individual bowls. Garnish with extra herbs and peanuts if desired. Serve immediately to enjoy the fresh and vibrant flavors.

Extra Tips:

When preparing Yum Woon Sen, it’s important to taste and adjust the dressing to your preference, as the balance of flavors can vary based on the lime’s tartness or the fish sauce’s saltiness. If you prefer a milder salad, reduce the number of chilies or remove the seeds to lessen the heat.

Additionally, this dish can be made ahead, but it’s best served fresh. If you need to prepare in advance, keep the dressing separate and toss it with the salad just before serving to maintain the noodles’ texture and the vegetables’ crunch.

Khao Soi

Khao Soi is a delicious and aromatic Thai noodle dish that beautifully marries the flavors of creamy coconut milk, rich curry paste, and tender chicken, all served over bedded egg noodles. Originating from Northern Thailand, this dish offers a delightful contrast of textures with its soft noodles and crispy fried toppings.

It’s a comforting meal that’s perfect for those who enjoy a bit of spice and a lot of flavor in their meals. This recipe serves 4-6 people, making it ideal for a family meal or a small gathering. The preparation involves creating a flavorful broth from scratch using a mix of spices and fresh ingredients, which is then combined with chicken and finished with a garnish of fried noodles and fresh herbs.

The result is a bowl of deliciousness that’s both filling and satisfying, sure to impress anyone who tries it.

Ingredients:

500g egg noodles
500g chicken thighs, boneless and skinless
2 cups coconut milk
2 cups chicken broth
3 tablespoons red curry paste
1 tablespoon curry powder
2 tablespoons vegetable oil
2 tablespoons fish sauce
1 tablespoon sugar
1 tablespoon soy sauce
1 lime, cut into wedges
1 cup bean sprouts
1/4 cup fresh cilantro, chopped
1/4 cup fresh shallots, sliced
1/4 cup pickled mustard greens, chopped (optional)
1/4 cup crispy fried noodles (for garnish)

Cooking Instructions:

Prepare the Chicken: Start by cutting the chicken thighs into bite-sized pieces. Set them aside.
Make the Curry Base: Heat the vegetable oil in a large pot over medium heat. Add the red curry paste and curry powder, stirring well for about 2 minutes until the spices release their aroma.
Cook the Chicken: Add the chicken pieces to the pot, stirring to coat them with the curry mixture. Cook for about 5-7 minutes until the chicken is browned and cooked through.
Add Liquid Ingredients: Pour in the coconut milk and chicken broth. Stir to combine, and bring the mixture to a gentle simmer.
Season the Broth: Add fish sauce, soy sauce, and sugar to the pot. Stir everything well, and let it simmer for another 15-20 minutes to allow the flavors to meld together.
Cook the Noodles: While the broth is simmering, cook the egg noodles according to the package instructions. Drain and set aside.
Assemble the Dish: Divide the cooked noodles into bowls. Ladle the hot curry broth over the noodles, ensuring each bowl gets an equal amount of chicken.
Garnish: Top each bowl with a handful of bean sprouts, a sprinkle of fresh cilantro, sliced shallots, and crispy fried noodles. Serve with lime wedges and pickled mustard greens on the side.

Extra Tips:

For the best results, use fresh, high-quality ingredients, particularly when it comes to the coconut milk and curry paste, as they greatly impact the flavor.

If you prefer a spicier dish, consider adding a bit more curry paste or a dash of chili flakes. Make sure to taste the broth as you cook, adjusting the seasoning as needed to balance the flavors.

Finally, if you can’t find crispy fried noodles, you can make your own by frying a small portion of the egg noodles in hot oil until golden brown and crispy. Enjoy your homemade Khao Soi with friends and family!

Lard Na

Lard Na is a beloved Thai noodle dish known for its rich and savory flavors. This dish features wide rice noodles smothered in a thick, savory gravy made from soy sauce and stock, along with tender pieces of meat and crisp vegetables. The balance of textures and flavors makes Lard Na a comforting and satisfying meal, perfect for a family dinner or a gathering with friends.

The origins of Lard Na can be traced back to Chinese immigrants in Thailand, who brought their culinary traditions with them, blending seamlessly with local Thai ingredients to create this delicious fusion.

Lard Na is traditionally made with pork or chicken, but it can be easily adapted to accommodate other proteins or vegetarian preferences. The key to a perfect Lard Na is achieving the right consistency of the gravy and guaranteeing that the noodles are soft yet slightly chewy.

This dish is often garnished with pickled chili peppers or fresh lime wedges to add a hint of tangy flavor, enhancing the overall taste profile. With the right ingredients and techniques, you can bring the authentic taste of Thai street food right into your kitchen.