Thai Noodles are a type of Chinese dish made with rice flour. It is blanched in boiling water, then drained and cooked with various condiments and meats. There are two kinds of noodles: water noodles and dry noodles. People usually eat with chopsticks, but they can also use a fork and spoon if they prefer. Noodles were thought to have first appeared during King Taksin’s reign. Thailand was in contact with many foreigners at the time, and the Chinese had brought noodles to eat on the boat. They used boiled broth, pork, vegetables, and condiments to make it. At the time, it was considered the pinnacle of Thai culture. Thai introduced noodles into a variety of dishes, and they quickly became popular throughout the country.
Kuay Jap (Rice Noodles Rolls )
7) Rice Noodles Rolls or Kuay Jap, According to Chinese legend, Kuay Jap was prepared during the war for the Chinese military of the Ming dynasty. The emperor appointed “Xi Ji Kuang” as the general to defeat the pirates in southern China (between 1911 and 2187, or 276 years). He established the most important thing for the military, which is food supplies that are mobile, comfortable to eat, and sufficient for every soldier. Xi Ji Kuang walked through the kitchen that night. He saw the head chef mix the flour with hot water and then pour it into the pan’s side. As a result, the rice sticks together as a sheet and must be dried before cooking. To prepare the recipe, tear it into small pieces, then bring it to a boil and season with soy sauce, sesame oil, and coriander. He was blown away by the taste of the menu because it was simple and delicious. The menu provided a strong incentive for him to create the best military recipe. He made the new one after the night by combining various meats, offal, and Chinese herbs. Thus, “Kuay Jap” appeared for the first time, becoming a popular dish throughout China and spreading to many Asian countries, including Thailand. The nutrition of the recipe: The weight is 553g. It contains 368 kcal of energy, 21.6 g of protein, 46.9 g of carbohydrates, and 10.4 g of fat. Salt, sodium, cholesterol, vitamins, saturated fat, unsaturated fat, sugar, and fibers are among the other ingredients. The dish is easily available throughout Thailand at a reasonable price and of high quality. The best price for street food restaurants or food courts in department stores is around 25 – 55 Bath, but it can be higher in luxuries restaurants.
Kuay Teow Kua Gai (Fried Noodles with Roasted Chicken )
8) Fried Noodles with Roasted Chicken or Kuay Teow Kua Gai, “Kuay Teow Kua Gai” is a Thai noodle dish influenced by Southern Chinese cuisine. The menu consists of noodles, egg, chicken, and bringing the noodles to be roasted in the pot’s porridge with other ingredients, resulting in new food. The food evolved from dry porridge with chicken. When the time came, a portion of new food was created by roasting noodles in a pot in the same way as porridge, cooking with soy sauce only then adding the other ingredients like porridge. Although Kuay Teow Kua Gai and Pad See Ew are similar, the color of the two dishes differs because Pad See Ew uses black Soya sauce. Nowadays, Kuay Teow Kua Gai noodles are roasted in a pan with new ingredients such as crispy squid, egg, and shrimp. There are some side dishes available, such as chili sauce and white cabbage. Some restaurants have unique characteristics and names, such as Roasted Noodles, Roasted Seafood, Chicken, Baked eggs, and so on. It contains 602.5 kcal of total energy, 55.2 g protein, 58.2 g carbohydrate, and 18 g fat in 1 serving.
Goong Aob Woon sen (Shrimp Potted with Vermicelli )
Braised chicken wings with bitter gourd noodles, the noodle soup is made from Chinese medicine stew and Thai herbs, which are mixed together and simmered all day. Without any additional cooking, the soup’s aroma and mellow flavor are concentrated. For carefully selected chicken meat and drumsticks, cut into large pieces and boil until extremely tender, stew it on low heat all day, and the chicken meat will melt into the mouth easily and deliciously. This type of noodle is eaten with stewed sliced bitter gourd and requires some fresh bitter gourd and bean sprouts as a side dish. The benefit of bitter gourd: Aids in the strengthening of the immune system and the protection of cells from the destruction of various carcinogens. Improves appetite, eyesight, bone and tooth strength, and diabetes healing. Helps lower blood sugar levels, aids in blood purification, has antiviral and cancer properties that stimulate liver function, and has a mild laxative effect.
Kanom cheen Nam ya (Curried Fish Sauce with rice noodle )
10) Curried Fish Sauce with rice noodle or Kanom cheen Nam ya, Kanom Cheen Num Ya is a Mon specialty. The Mon Kingdom was once powerful and had clout with neighboring countries. The Mon dish Kanom Cheen Num Ya was modified by Burma and Thai, but they were preferred differently. Burmese people prefer thick sauce (Nam Ya), so soft banana stalk is added to the sauce, whereas Thai people prefer fish, so shredded fish meat is added to the sauce.
Rice noodles can be divided into 2 types
(1) “fermented Rice Noodles” is a type of rice noodle popular in the northeast. It has a dark brownish color, a gooey and soft texture, and can be stored for a longer period than fresh rice noodles. Fermented rice noodle is made using a traditional method that only uses hard rice species such as Leb Meu Nahng111 and Pin Gaew 56. The harder the rice, the stickier the fermented rice noodles. Furthermore, they only use natural water to make it because they believe that using tap water will make the noodle less sticky.
(2) “fresh rice noodles” are made by mixing rice flour and are larger than Fermented rice noodles. It is white in color, unlike fermented flour, and is more water-absorbing, softer, and less sticky than fermented flour. The method is similar to fermented rice noodles, but it is simpler to produce because the rice does not need to soak for several days. However, the type of noodle cannot be stored for an extended period of time. Kanom Cheen Num Ya is a nutrient-dense food. The dish contains carbohydrates in the form of rice noodles, protein in the form of fish, and a variety of vitamins in the form of vegetables that are beneficial to the excretory system. Not only does the fingerroot help to reduce fish odor, but it also has anti-aging and anti-bacterial properties. It contains 525.7 kcal of total energy, 31.1 g protein, 58 g carbohydrate, and 18.4 g fat in 1 serving.
Rice Noodles in each region of Thailand
Kanom cheen Nam ya is a common menu that can be found almost anywhere in Thailand. It has a hot spicy taste that is a basic flavor in Thailand that foreigners should try because it contains a lot of nutrition from Thai herbs. The price of the dish is reasonable, ranging between 30 and 100 Bath depending on the quality of the ingredients and the type of restaurant
Central Thailand: Rice noodle is commonly consumed in Central Thailand with chili paste, coconut milk in red curry, and hot Thai curry. Served with fresh vegetables, boiled vegetables, and fried vegetables as side dishes.
North region: There is a popular cuisine known as “Northern Thai Pork Curry or Khanom Jin Nam Ngiao,” which consists of dried red cotton tree flowers as the main ingredient and is served with side dishes such as pork rind, Khao Kan Jin, and vegetables.
Northeastern region: Locals frequently consume Curried Fish Sauce, which is made by combining pickled fish and fingerroot in the manner of a central region recipe. The locals refer to rice noodles as “Khao Poon.” When rice noodles are combined with papaya salad (som tum), the dish is known as “TumSuao,” and it is a popular recipe in the northeast.
South region: Rice noodle is popular with “steamed fish with curry paste or Ho Mok,” hot tea, and hot coffee. Some provinces eat rice noodles with “Tod-Mun Pla-Krai (Fish Cakes)” for dinner, while others, such as Nakhon Si Thammarat, eat rice noodles for breakfast with “Rice Salad with Shrimp or Khao Yam”. The southern recipe includes turmeric rather than fingerroot, as it does in the central region. If eaten with curry, it is only a “Fish Organs Sour Soup or Kaeng Tai Pla.”
Pad Mee Korat (Korat’s stir-fried noodle )
11)Korat’s stir-fried noodle or Pad Mee Korat, Pad Mee Korat is a Nakhon Ratchasima province specialty. It appears to be similar to pad Thai, but it is not. Pad Thai uses thin noodles, whereas Pad Mee Korat uses its specialty noodles, known as “Korat noodles.” The next distinction is that the recipe does not include eggs and contains fewer ingredients than Pad Thai, such as dried shrimp, beans, and tofu. There was a lot of rice cultivation in Nakhon Ratchasima in the past. As a result, rice has been modified to produce rice vermicelli. And, to keep rice vermicelli form for a longer period, it should be dried. It is now a well-known ingredient. In Nakhon Ratchasima, this dish is still very popular and widely consumed. Because most people enjoy eating Pad Mee Korat with Som Tum, which is considered a complementary food. Nutrition of Pad Mee Korat: The dish contains carbohydrates, which provide energy. Bean sprouts and spring onions contain vitamins, and tamarind juice boosts your immune system and makes your skin look brighter and younger. Ingredients: 120 g bowl rice noodle, 1 teaspoon chopped garlic, 1 tablespoon chopped shallot, 30 g 1 cup Water, 2 tablespoons vegetable oil, 1 tablespoon Tamarind juice, 1 teaspoon Black soy sauce, 1 teaspoon Pepper, 1 tablespoon Bean paste, 2 tablespoons Fish sauce, 2 tablespoons sugar, 1 tablespoon Tamarind juice, 1 teaspoon Black soy sauce, 1 teaspoon Pepper Sliced bean sprouts and spring onions.
Pad Mee Korat is easily found, particularly in Northeastern or street food restaurants, which are popular among Thai and foreigners because the taste is sweet and slightly spicy, which suits everyone, and the price is reasonable, ranging from 35 to 100 Bath depending on the type of restaurant.
Mee Kathi (Stir-fried noodles with Coconut milk )
12)Stir-fried noodles with Coconut milk or Mee Kathi, Mee Kathi is a stir-fried noodle dish with a sour, spicy, and sweet sauce. It is a well-known dish in Singapore and Malaysia. The recipe is simple to prepare by combining thin rice noodles and other raw materials and stir-frying them with the original sauce. As a result, the menu is quick to prepare, simple to cook, and simple to eat as individual dishes. Previously, the thin rice noodle was only red from the tomato. However, the dish has been constantly improved. Until recently, Thai began adding Yentafo sauce (fermented bean curd) to the recipe to give it a beautiful pink color that can incentivize people to try it. This menu can be found at a variety of events that are used to welcome guests, particularly auspicious ceremonies. People in all provinces provide menus to guests at a variety of events. It appeared frequently until they dubbed it “reception menu.” Each region will have its distinct recipe.
Nutrition of Mee Kathi: Protein, vitamins, and minerals are included in the recipe. It can help prevent colds and has a high fiber content, which helps the digestive system. Additionally, it can aid in the removal of toxins from the body, the relief of indigestion, the expulsion of air, and the treatment of constipation. 1 dish contains 487 kcal of total energy, 7.5 g protein, 69.7 g carbohydrate, and 18.7 g fat.
Ingredient: 200 g thin rice noodles, 1 tbs chopped garlic, 1 tbs Soybean paste, 4 tbs tomato sauce, 1 tbs fish sauce, 2 tbs sugar, 1 tbs tamarind concentrate, 14 cup water, 2 tbs Soybean oil for cooking, 2 eggs medium size, 1 tbs fish sauce, 1 tbs water, 1 tbs soybean oil. As a side dish, prepare fresh vegetables such as bean sprouts and Chinese chives and top with chili pepper, coriander leaves, and lime.
Kuay Teow Lord (Rice Noodles Roll with Bean Sprout )
13) Rice Noodles Roll with Bean Sprout or Kuay Teow Lord, Kuay Teow Lord comes from China. Noodle flour is made from grains such as wheat flour, rice flour, corn starch, and tapioca starch, and is commonly used to make noodles in China. Thais know Kuay Teow Lord from a dish called “Saho Fan or 沙河粉/河粉” which is made by steaming rice flour until it becomes a thin sheet. The noodles are then cut into strips and stir-fried, as is common in Guangdong Province. Cantonese people will eventually steam this type of noodle, then wrap it and stuff it inside with shrimp, Tofu, filling and rolling until a tube is formed, and then cut into pieces. Consumed with a dip made from a mixture of dark and white soy sauce. It was known as “Chong Fan” or “Hong Kong Noodles Roll.” When this menu became popular in Thailand, the recipes and ingredients were altered to include local ingredients such as minced pork, shiitake mushrooms, chopped bamboo shoots, bean sprouts, chopped taro, chopped radish, and chopped tofu. The cuisine is known as “Kuay Teow Lord” and was popular until recently. Nutrition: Total energy 390 kcal, 22.4 g protein, 48.2 g carbohydrate, 11.9 g fat all in one place. Ingredient: 200 g. Large Strip Noodle, 1 Cup of Bean Sprout, 300 g. Streaky Pork, 4 Cloves Garlic (smashed), 1 1/2 Tbsp. Brown Sugar, 1 Tbsp. Oyster Sauce, 1 Tbsp. Soy Sauce, 1 Tsp. Fish Sauce, 1 Sheet Yellow Tofu, Chopped Scallion, Coriander, 2 Coriander Root,2 Tbsp. Black Soy Sauce, 2 Tbsp. Fried Dried Shrimp, 1 Tbsp. Sweet Radish, Pepper.
