Appon's Thai Food Recipes

Noodle Dishes - Thai Recipes

Chicken Noodle Volcano ( Ka Noom Jean Namdang )

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Normally this dish is presented as a plate of noodles (noodles confusingly called Ka Noom Jean) with the ingredients layered carefully and beautifully along it's length. However I prefer to make it in a volcano peak shape with the sauce running down the side like a lava stream! It's a dish of shredded chicken breast, on a bed of cucumber and rice noodles, topped off with a spicy chilli sauce and served with mint leaves & soya beansprouts.

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Glass Noodle Soup ( Woon Sen Guey Tiew )

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This is street food, you can buy it from stalls in pretty much any major Thai town. It is a glass (bean thread) clear noodle soup, usually served with plenty of beansprouts and other fresh green vegetables. In the photograph, I've lifted the noodles so you can see it clearly.

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Spicy Seafood Spaghetti ( Spaghetti Keemorw )

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Seafood sauce to flavour spaghetti noodles. In typical Thai style the sauce is full of big pieces of calamari, peppercorns and other seafood all fried.

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Pork Noodle Rice Paper Parcels (Nam Nuang)

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This is 'show food', food to impress guests with. Each guest assembles their own parcel of ingredients to eat, wrapped in rice paper and either dips the parcel into the sauce, or drops a spoonful or two inside the parcel. It can be a little messy but is definitely fun! The sauce and pork can be prepared ahead of time, only the rice paper must be prepared just before serving. The sauce is normally served slightly warm. In the above photograph you can see a typical parcel in the middle of the plate.

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Glass Noodle Pad Thai

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Pad Thai is a fried noodle dish, although there are many dishes called Pad Thai, all are essentially the same: fried rice or glass noodles with chilli and other ingredients for flavouring. Here we use glass noodles. Be careful when choosing your noodles, they must be soaked and fried, a good quality noodles survives this cooking process, poor quality noodles will break into unpleasant small pieces. This is a quick cook dish from central Thailand, you add the chilli when it is served, so your guest can choose to make the dish spicy or mild. For the pounded peanut, it's better to choose a dry unsalted peanut, roast them it in a dry frying pan and pound them in a Thai mortar until they form smaller pieces. Alternatively you can chop the nuts by hand. These can be prepared ahead of time and stored in a cool dry place for a long time.

Ingredients for 2 people
1 Small Pack of Glass Noodle
1 Egg
50 gsm. of Dry Shrimp
50 gms. of Tofu
2 Small Red Onion
50 gsm. Soya Bean Shoots (Beansprouts)
1/2 Tablespoon Sugar
2 Light Soy Sauce
1 Tablespoon Oyster Sauce
2 Tablespoon Chilli Sauce
1 Tablespoon Peanuts ( pound to fine pieces )
1 Teaspoon Dry Flaked Chilli
3 Tablespoons Oil

Serve With
Fresh Soya Bean
Green Lettuce

Garnish With
Sugar
Peanuts ( pounded to fine pieces )
Dried Chilli ( pounded to flakes )
Lemon or Lime Slice

Preparation
1. Soak the glass noodles in water for 5 minutes to soften them.
2. Chop the tofu into small squares,
3. Slice the red onion into smaller pieces.
4. Clean the fresh soya shoots and chop off the roots.
5. Put the oil in a hot frying pan with the dry shrimp, and fry for 30 seconds
6. Move it to one side of the frying pan to make room to fry an egg.
7. Break the egg in hot oil and stir quickly for a few seconds to break it up.
8. Add the glass noodle and other cooking ingredients and stir-fry for 1 minute.

Thai Noodle Curry (Mi Ga Ti)

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This noodle curry dish is standard faire among Isaan Thais (North Eastern Thais). The predominant taste is of fish sauce & chilli rather than curry, but this can be a bit overwhelming so you may prefer to increase the chicken and peanuts if you are not accustomed to authentic Thai food. You can use either pork or chicken in this recipe.

Ingredient for Family
200 gms Chicken Breast
50 gms Red Curry Paste
50 gms Peanuts
3 Tablespoons Fish Sauce
3 Tablespoons Sugar
1 Teaspoon Salt
300 mls Coconut Milk
200 mls Water
200 gms Flat Rice Noodles

Serve With
100 gms Cabbage
50 gms Cucumber
50 gms Green Beans
100 gms Lettuce
35 gms Coriander
20 gms Mint

Preparation
Curry Sauce
1. Put coconut milk in a boiling pan and bring to the boil.
2. Add the red curry paste and mix.
3. Mince the chicken breast then add to the curry pan.
4. Cook until the chicken is thoroughly cooked.
5. Add the water and bring to the boil again.
6. Add the fish sauce, sugar, and salt, and cook for 10 minutes.
7. Meanwhile, toast peanuts in a dry frying pan to bring out the smell. The pound them in a mortar, or chop them into smaller pieces and add to the curry sauce.

Noodles
1. Soak noodle with warm water for 15 minutes.
2. Steam for 5 minute, then rinse with cool water.

Vegetable
1. Slice cabbage for into small strips.
2. Cut the cucumber into small triangles.
3. Chop the green bean into short 1cm lengths.
4. Chop coriander into 3cm lengths.
5. Clean the mint, and take only the leaves.

To Serve
1. Place all the vegetables on the plate.
2. Top off with the cooked noodles.
3. Ladle sauce over the noodles until the sauce covers the whole dish.
4. Serve.

Spicy Mama Noodles ( Yum Ma Ma )

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You may be familiar with Ramen instant noodles, but trust me Thai Mama noodles (from Thai President Foods) are much much better. Here is a dish we eat regularly using Mama instant noodles. If you've never tried Mama before, try the Tom Yum Gung flavour first! Of course we're not simply going to tell you how to add hot water to instant noodles, we jazz up instant noodles in Thailand with lots of delicious ingredients.

Ingredients for 2 People
2 Packets Of Mama Noodles
3 Hotdog Sausages
50 gms Pork Mince
5 Bird Chillies
1 Tablespoon Choppped Spring Onion
1 Teaspoon Chopped Coriander Leaves
4 Teaspoons Lemon Juice
3 Tablespoons Fish Sauce
200 ml Water

Preparation
1. Boil the Mama instant noodles including the soup and chilli packets in water for 2-3 minutes and remove the noodles from the water, keeping the cooking water in the pan.
2. Add the pork mince and chopped hotdog to the water pan and cook for 3 minutes.
3. Drain the hotdogs & mince, and mix with the noodles.
4. Chop the chillies and add to the noodle plate together with fish sauce, lemon juice, chopped spring onion and chopped coriander.

Serve With
Cucumber
Lettuce
Tomato
Green Beans

Seafood Mee Krob ( Mee Krob Rad Na Ta Le )

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Another Mee Krob dish, this one is flavoured and bulked out with seafood and pak choi. Remember that mee krob is just fried puffed rice noodle and so it does not really fill you up.

Ingredients
30 gms Rice Noodle (Thin Vermicelli)
Oil For Deep Fry
800 ml Water
1 Chicken Stock Cube
50 gms Mixed Seafood Meat (Mussels Shrimp Shellfish... but no shells!)
2 Tablespoons Corn Flour

Preparation
1. Preheat the oil.
2. Fry the rice noodles for a few seconds to crisp it up. It will expand as it cooks, so only cook a little at a time.
3. Remove the noodles and drain on kitchen paper.
4. Boil the water with the stock cube, add the seafood mix. Mix the corn four with a little water and pour into the boiling water. Stir and heat until the sauce has thickened.

Serve with
Flaked Dried Chillies
Sugar
Vinegar


Spicy Noodles ( Guay Tiaw Ruer )

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This noodle is popular in Thailand right now, it uses a premixed spicy noodle powder for the seasoning (shown below). You can get this powder in Asian supermarkets. In Thailand they add raw pork blood to the ladle as they serve it, then hold the ladle in the hot soup to cook it.

Ingredients for 5 person
50 gms Instant Spicy Noodle soup Powder ( Gosto Brand )
1500 ml Water
4 Garlic Cloves
1 Teaspoon Ground Pepper
4 Coriander Roots
200 gms Soup Pork Bone
2 Chicken Stock Cube
50 gms Radish

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Ingredients Dressing
Dried Noodle ( Soak in water for 15 minutes to soften )
Pork Meat
Pork Balls (Optional)
Chopped Coriander Leaves
Chopped Spring Onion
Fried Garlic
Flaked Dried Chillies
Sugar
Vinegar
Crushed Peanuts

Preparation Make Soup
1. Mix the powder instant spicy with water in a saucepan, and put on the heat to boil.
2. In a thai mortar, pound the garlic, ground pepper, coriander root and add to the pan.
3. When the water is boiling, add the pork bone, radish and chicken stock cube.
4. Continue boiling until the bone is cooked, any meat on it is falling easily off the bone.
5. Add the fish or pork balls, and continue cooking to cook these.
6. Fry the sliced pork meat in a little oil.
7. Bring a pan of water to the boil. Place a portion of the noodles in a large sieve, place the sieve into the pan of boiling water to cook. The sieve lets you remove the noodles easily, the pan is kept and reused for each portion of noodles. The noodles take 3-5 minutes to cook.
8. Place the cooked noodles in a bowl.
9. Pour some of the soup with pork balls over it, add the chopped onion, chopped coriander, flaked chillies, a dash of vinegar to taste, a little sugar and heaps of crushed peanuts.

Duck Flat Noodle Soup ( Gury Thiew Pad Yang )

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If you made the Peking duck yesterday, now you can use the left over duck to make a duck noodle soup. You did remember to save some didn't you? For this I'm using a ready prepared pack of seasoning ingredients, these you buy in Asian supermarkets, if you can't get them, use cinnamon bark, star anise, galangal, and dried ginseng.

Ingredients
1 Peking Duck Breast
3 Garlic Cloves
3 Coriander Root
1 Teaspoon Black Peppercorns
1 Teaspoon Salt
3 Teablespoons Light Soy Sauce
3 Teablespoons Sugar
1 Tablespoon Dark Soy Sauce
1 Pack Noodle Seasoning Ingredients
3 Litres Water
Flat Noodles
Pork Bones

Serve With
Green Vegetables
Flaked Chillies
Fried Garlic
Chopped Peanuts

Preparation
1. Boil water add the seasoning ingredients from the pack.
2. Pound the garlic, black pepper and coriander root together in a Thai mortar, add to the boiling water.
3. Add some soup bones, I use chopped pork bone.
4. Simmer for 1 hour.
5. Boil plain water, and cook the noodles in it for 3 minutes, then drain.
6. Blanc any vegetables in the boiling soup stock.
7. Assemble the dish by placing noodles on the base, slice the peking duck, and placing it over the top, then ladle soup over the top.

Isan Chicken 'Spaghetti' ( Ka Noom Jean Nam Ya Gai )

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This is a Isan style of 'spaghetti' made using a thin rice noodle and a hash sauce made from shredded chicken, fish sauce and other Isan flavours. Isan is the North East province of Thailand and makes heavy use of spicy fish sauce recipes like this one.
This dish uses Krachai, a root vegetable grown widely in Thailand that creates a mild spicy flavour. You can sometimes find bottled Krachai in Asian supermarkets, but if you cannot find this, omit it.

Ingredients for 4 People
800 gms Thin Rice Noodle
500 gms Chicken Leg or Breast with Skin
7 Dried Chillies
4 Garlic Cloves
2 Red Onions
10 gms Chopped Krachai
4 Kaffir Lime Leaves
4 Tablespoons Old Fish Sauce
4 Tablespoons Fish Sauce
2 Tablespoons Red Curry Paste
1 Teaspoons Sugar
500 ml Water
500 ml Coconut Milk

Preparation of Sauce
1. Boil the water together with the old fish, whole garlic cloves, red onion cut into halves, krachai and whole dried chillies.
2. Once it's boiling add the chicken pieces and cook for 30 minutes.
3. Remove the chicken from the sauce and set aside.
4. Remove the garlic, red onion, chilli, krachai from the stock and pound them with the red curry paste.
5. Remove the meat of the chicken and shred it using two forks.
6. Add the pulped paste and shredded chicken back into the stock.
7. Add the coconut milk, sugar, fish sauce, kaffir leaves and spring onion, and boil for 10 more minutes.

Preparation for Noodles
1. Boil a pan of water, add the rice noodle and cooking for 3 minutes.
2. Drain and rinse with cold water.
3. Take a fork and twist the noodles into small bundles of noodle and pile the bundles onto a plate.

Serving
Stack the plate with the noodles, and vegetables and spoon the sauce with the chicken meat over the top.

Serve With
Soya Beansprouts
Chopped Green Beans
Chopped Cucumber
Chopped Lettuce

Pork Sticky Noodles (Rad Nah)

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This is a great 'gloopy' noodle dish. The noodles are drenched in a sticky salty, slightly sweet and very very delicious sauce. Use pork with a little fat for extra flavour.

Ingredients for 2 People
300 gms Flat Rice Noodle
1 Teaspoon Dark Soy Sauce
1 Teaspoon Sugar
2 Tablespoons Oil
150 gms Pork
300 ml Water
2 Tablespoons Fish Sauce
2 Tablespoons Light Soy Sauce
1 Chicken Stock Cube
2 Tablespoons Cassava Starch (Use corn starch if you can't find it)
100 gms Broccoli

Preparation of Noodles
1. Soak the noodles in water for 20 minutes.
2. Put the oil, dark soy, sugar, and fry with noodle until the noodles are cooked.
3. Set aside on a plate.

Preparation For Soup
1. Boil the water and add the chicken stock cube, light soy sauce, and fish sauce to form a sauce.
2. Add the pork to the pan and cook for 5 minutes.
3. Add the cassava starch to 70 ml of cold water and add to the sauce pan and stir to thicken the sauce.
4. Chop and clean the broccoli and add to the sauce pan. Turn off the heat.

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Condiments to Serve With
Flaked Chilli Powder
Vinegar with Chopped Chillies
Sugar
Chopped or Pounded Peanuts

How to Serve
Place the noodles on a deep rimmed plate.
Spoon the sauce, broccoli and meat over the top.
The sauce should pool a under the noodles (which is why you need a deep rimmed plate).
Each guest can select which condiments to use on their dish.

Fried Sweet Spicy Noodles ( Pad See Eeaw Guy )

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This dish a sweet spicy fried noodle dish with chicken, sugar, and chilli. When cooked some of the sugar will caramelize on the noodle and this sweet caramel balances the spicy chilli added later. In Thailand we make this dish with broccoli greens, these are like green frying cabbage with a slight broccoli taste, but you can use any suitable frying green cabbage.

(If you're not reading this at Khiewchanta.com, please come visit my site rather than the hundreds of clone sites. Thank, Appon).

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Pork Balls for Noodles ( Look Chin Mu )

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Pork balls, are small savory spongy balls of pork, flavorings, flour and ice that can be used to bulk up a noodle dish. The ice is used to make the mixture spongy, it melts during cooking, leaving tiny holes in the mixture. These pork balls are best made ahead of time and frozen in large batches and used as needed because they take a lot of work to make. If you want to freeze them, you should still part cook them first, then freeze them immediately after cooking. When you cook them from frozen simply drop them into the boiling noodle soup for 3-5 minutes.

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Chicken & Pork Noodle Soup ( Guay-Tiaw Mu Nam Sie )

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Chicken & Pork Noodle Soup, is a cheap food sold from street stalls in major Thai cities. Thai people don't cook this at home, not just because its so widely available on the street, but also because it takes a lot of preparation work and has many ingredients. Although not as convenient to make yourself, it is well worth it. It is a great 'show' food, each diner receives a generic pot of noodles with chicken and pork, and chooses the seasonings they prefer. The soup can be prepared the day before. Eat with chopsticks and a spoon. Available all across Thailand, it is very mild & not spicy.

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Century Scotch Egg Noodles ( Yom Ma Ma Kai Yiew Ma )

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I made these century scotch eggs a few days ago, and, this dish is a great 'left-overs' dish to use up any remaining eggs. Those were Thai basil and century eggs, and this noodle dish also uses plenty of Thai basil leaves to keep the same flavour theme going.

The other major ingredient here, is Mama noodles, a dried noodle that's very popular in Thailand. You can find these in Asian grocers around the world, they last for ages, and are a good reserve food to have in your cupboard. Be sure to look for Mama brand noodles, I'm sure there are plenty of other good instant noodles, but I also know there are plenty of bad ones. If in doubt, Mama.

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Duck Bami Noodles ( Ba Mee Ped Yang )

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This is duck with Bami noodles, as with the Bami soup I made, the noodles are very easy to make and don't require any special equipment.

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Vietnamese Pork Noodles ( Guy Jub Vietnam )

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These are 'Kuey jab' noodles, a sticky rice based noodle in the style the Vietnamese eat them. Thailand has it's own version of sticky rice 'Kuey jab' noodles, flat square noodles that roll up into cylinders when cooked.

I also added some of my home made pork dumplings, I keep a batch in the freezer for when I'm making soup or noodles.

In the back of the photograph you can see the Thai condiments for noodles, the little jars of fried garlic, crushed peanuts, flaked dried chillies and other trimmings.

The pork for these noodles should ideally be Mu Yor, which is sliced Thai steamed pork sausage, but red pork works well too, as does simply fried fatty pork.

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Flat Noodle in Red Tofu Soup ( Yen Ta For )

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These noodles are sold flat and curl up when cooked. This dish is a red soup made from red bean curd that has masses of noodles, fish sausage and many other wonderful flavours. This isn't really a noodle dish, it's more a complete feast in itself!

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Fish & Noodles in Lettuce ( Bpe Sa Bla )

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This is another variation of this dish, here made with fish and wrapped in lettuce rather than the pork/rice paper wraps. The same serving method applies: you give your guests the ingredients, they assembled the parcel themselves by taking a piece of lettuce and wrapping the fish, vegetables and noodles in it. Then they dip the lettuce parcel into the peanut sauce and eat it.
In Thailand we would lay out large shared plates, but if you prefer you can give your guests individual plates of ingredients.

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Flash Fried Chicken Noodles ( Guey Tiew Kuo Guy )

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This is a quick cook noodle dish, the chicken is fried hot and quick and the rest of the ingredients almost stir-fried for a fast-fresh-fried dish (try saying that 10 times fast!). Stir fried for a fast fresh fried dish. Stir fried for a fast fresh fried dish. Ftir Sried for a fast resh fried dish. Stir fried for a rast fresh dried frish...

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Cold Noodles ( Mee Yain ) So Ba

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Another Japanese influence, as Thailand gets richer, so people want to try new things. This is a popular dish in Thailand, originating from Japan, it is a dish of cold noodles with a raw quails egg and side flavorings such as radish and wasabi. The noodles are the plain center of the meal that carries the flavours.
Her I've used squid ink noodles that have a wonderful smell of squid as you boil them which I like, but wholewheat egg noodles are more authentic. Thais tend to add sliced meat and sliced omelet and serve the noodles, which is not authentic and spoils the simplicity of the dish.
A lot of this dish is about the eating process, each person individually mixes their own dipping sauce to their own preference, and the cold noodles become the central shared communal food. A social food, that establishes social hierarchy and bonds - who gets the noodles first, who takes the most, who signals who to eat first. and so on.
The dipping sauce is Soba Tsuyu, which is 50-50 Mirin and Light Soy. Miring is a sweet rice wine, the Mirin adds the sweetness, the soy adds the salt and flavour. You can also get ready made sauces for noodles, known as Soba Tsuyu. If you can't get it, don't worry, a sweetened soy sauce works perfectly well.

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Rolled Fatty Pork for Noodles

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This rolled, boiled, belly pork forms the centerpiece of noodle dishes, the pork is fatty, but the fat has been cooked down to a delicious melt-in-the-mouth texture. Once it's cooked, it is left cold and sliced as thinly as you can make it, then use it to garnish noodle dishes like the one shown below. Start with three layer pork (pork belly with the fat still attached), the fat is essential, it is what binds the roll together and brings the flavour. Make the roll a day ahead, it needs a long time to boil and to be completely cold before slicing.
Be sure to tie this with proper cord string, and not the plastic kind. The meat roll is browned on the outside in a frying pan, plastic string would melt at this stage if you used it.

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About Noodle Dishes

This page contains an archive of all entries posted to Appon's Thai Food Recipes in the Noodle Dishes category. They are listed from oldest to newest.

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