Ever Wondered about the Different Types of Thai Noodles ?

[CharlieH]

 

Thai noodles are known for their bold flavours and various textures. Available from street vendors to high-end restaurants, Thai noodles offer distinct flavours, providing different experiences. Explore the range of noodle types that make their dishes tasty.

Common types of Thai noodles

Sen yai – wide rice noodles

Image was from Messy Vegan Cook

Sen yai, known for their broad, flat form, are a Thai culinary classic. These noodles, made primarily of rice flour and water, are recognised for their soft but chewy texture. They are frequently used in stir-fried meals such as Pad See Ew, where its wide surface wonderfully absorbs sauces and compliments chunky items like chicken, pig, or shellfish.

Sen lek – thin rice noodles

Image was from Simply Suwanee

Sen lek noodles are thinner compared to sen yai noodles. Since it is thinner, it gives a delicate texture that is ideally suited for soups and lighter dishes. These fine noodles are frequently featured in the renowned Thai dish Pho, demonstrating their adaptability across various culinary applications. Their subtle firmness contributes a pleasing chewiness to every mouthful, enhancing the experience of noodle soups and salads.

Woon sen – glass noodles

Image was from Pups with Chopsticks

Woon sen, also known as glass noodles due to their transparent look when cooked, is made from mung bean starch. It has a gelatinous texture that is good for absorbing strong flavours. Woon Sen noodles can be found in Yam Woon Sen noodles with lime, chilli, and fresh herbs.

Ba mee – egg noodles

 

Image was from The High Heel Gourmet

Ba mee noodles have a distinctive yellow colour with a bouncy texture because of the wheat flour and egg. It has its dish called, Ba Mee Nam, a heated soup with chunks of roast pork, vegetables, and occasionally wonton dumplings. They are also stir-fried with a variety of meats and vegetables, demonstrating their versatility in Thai cooking.

Kanom jeen – fermented rice noodles

Image was from MOSAIC Lille

Kanom Jeen noodles are different from other Thai noodles because they are made with fermented rice, which gives them a somewhat acidic flavour. These thin, vermicelli-like noodles pair nicely with spicy curries like green curry or fish curry, absorbing the rich flavours while providing a refreshing balance. Their delicate texture and mild flavour make them an ideal basis for many classic Thai curry recipes.

How to Choose the Right Type of Noodle

Image was from Lonely Planet

Noodles for soups

For soup lovers, selecting the proper noodles is critical to obtaining the optimal broth consistency and flavour absorption. Thin rice noodles, such as sen lek, are great for light, transparent soups like Pho because of their delicate texture, which absorbs the liquid without becoming too soft. Thicker noodles, such as sen yai, are preferred for heartier dishes like boat noodles or Tom Yum soup. Their larger surface holds up well in rich, spicy broths, resulting in a pleasing chew with each spoonful.

Noodles for stir-fries

Stir-fries require noodles that can survive prolonged frying without losing texture. ba mee, an egg-based noodle, is an excellent choice for meals such as Pad Ki Mao (Drunken Noodles) due to its strong structure and capacity to absorb spices. Woon Sen, or glass noodles, have a distinct, somewhat translucent look and a delightful crunch when stir-fried, making them an excellent option for Pad Woon Sen.

Best noodles for salads

Noodles in salads should compliment the freshness and lightness of the other elements. Glass noodles, or woon sen, are ideal for salads like Yum Woon Sen. They are light, absorb dressing nicely, and complement the crisp veggies and sour sauces common to Thai salad meals. Rice vermicelli, also known as kanom jeen, can have a little chewier texture, making it a refreshing option for salads that require a firmer noodle type.

There are not only varied Thai noodle tastes but also different shapes, enhancing the pleasure of eating noodles. You can find noodle restaurants everywhere, either on the side of the road or in malls.

 

Explore more delicious Thai foods and experience the culture!

[Will B Good]

Wow...feeling guilty.....never eaten noodles in my life....🫢

[GammaGlobulin]

All noodles, especially Thai noodles, should be served from behind a fig leaf.

 

And some are more embarrassing than others, when eaten, or slurped.

 

[scubascuba3]

Weird that only 1 choice of white rice in Thai restaurants but 1000s in supermarkets 

[CallumWK]

1 minute ago, scubascuba3 said:

Weird that only 1 choice of white rice in Thai restaurants but 1000s in supermarkets 

 

Who said there is only 1 choice of white rice? Rice all look the same, regardless if it is hom mali or another type.

I'm pretty sure budget restaurants use a different quality of rice from the up market ones

[spidermike007]

For some of us noodles are one of the highlights of Thai food, and the various preparations that the Thais use to create these extraordinary noodle dishes make Thai food one of my favorites on the planet. 

 

 

[scubascuba3]

2 minutes ago, CallumWK said:

 

Who said there is only 1 choice of white rice? Rice all look the same, regardless if it is hom mali or another type.

I'm pretty sure budget restaurants use a different quality of rice from the up market ones

It's all the same where i go, never seen a choice of rice unless in an Indian, at home i like brown jasmine

[MarkBR]

1 hour ago, Will B Good said:

Wow...feeling guilty.....never eaten noodles in my life....🫢

You must start now 🙂

[Will B Good]

4 minutes ago, MarkBR said:

You must start now 🙂

 

 

On it....555

[Will B Good]

5 minutes ago, MarkBR said:

You must start now 🙂

 

One of the things that "stops' me is Thai potatoes.....I think they are Thai....they are amazing!!

 

Chips, baked, mashed, roasted.....as good as anything you get in the UK.

[KhunLA]

I pretty much stick with egg noodles now, hopefully more protein, even for 'Italian' dishes.  Cutting as much wheat grain out of my diet as possible.

 

Might even try making my own, with bread flour, as guessing semolina flour here is probably silly priced.  Saw a couple recipes that state subbing out with bread flour works best.

Edited August 13 by KhunLA

[soalbundy]

2 hours ago, CharlieH said:

 

Thai noodles are known for their bold flavours and various textures. Available from street vendors to high-end restaurants, Thai noodles offer distinct flavours, providing different experiences. Explore the range of noodle types that make their dishes tasty.

Common types of Thai noodles

Sen yai – wide rice noodles

Image was from Messy Vegan Cook

Sen yai, known for their broad, flat form, are a Thai culinary classic. These noodles, made primarily of rice flour and water, are recognised for their soft but chewy texture. They are frequently used in stir-fried meals such as Pad See Ew, where its wide surface wonderfully absorbs sauces and compliments chunky items like chicken, pig, or shellfish.

Sen lek – thin rice noodles

Image was from Simply Suwanee

Sen lek noodles are thinner compared to sen yai noodles. Since it is thinner, it gives a delicate texture that is ideally suited for soups and lighter dishes. These fine noodles are frequently featured in the renowned Thai dish Pho, demonstrating their adaptability across various culinary applications. Their subtle firmness contributes a pleasing chewiness to every mouthful, enhancing the experience of noodle soups and salads.

Woon sen – glass noodles

Image was from Pups with Chopsticks

Woon sen, also known as glass noodles due to their transparent look when cooked, is made from mung bean starch. It has a gelatinous texture that is good for absorbing strong flavours. Woon Sen noodles can be found in Yam Woon Sen noodles with lime, chilli, and fresh herbs.

Ba mee – egg noodles

 

Image was from The High Heel Gourmet

Ba mee noodles have a distinctive yellow colour with a bouncy texture because of the wheat flour and egg. It has its dish called, Ba Mee Nam, a heated soup with chunks of roast pork, vegetables, and occasionally wonton dumplings. They are also stir-fried with a variety of meats and vegetables, demonstrating their versatility in Thai cooking.

Kanom jeen – fermented rice noodles

Image was from MOSAIC Lille

Kanom Jeen noodles are different from other Thai noodles because they are made with fermented rice, which gives them a somewhat acidic flavour. These thin, vermicelli-like noodles pair nicely with spicy curries like green curry or fish curry, absorbing the rich flavours while providing a refreshing balance. Their delicate texture and mild flavour make them an ideal basis for many classic Thai curry recipes.

How to Choose the Right Type of Noodle

Image was from Lonely Planet

Noodles for soups

For soup lovers, selecting the proper noodles is critical to obtaining the optimal broth consistency and flavour absorption. Thin rice noodles, such as sen lek, are great for light, transparent soups like Pho because of their delicate texture, which absorbs the liquid without becoming too soft. Thicker noodles, such as sen yai, are preferred for heartier dishes like boat noodles or Tom Yum soup. Their larger surface holds up well in rich, spicy broths, resulting in a pleasing chew with each spoonful.

Noodles for stir-fries

Stir-fries require noodles that can survive prolonged frying without losing texture. ba mee, an egg-based noodle, is an excellent choice for meals such as Pad Ki Mao (Drunken Noodles) due to its strong structure and capacity to absorb spices. Woon Sen, or glass noodles, have a distinct, somewhat translucent look and a delightful crunch when stir-fried, making them an excellent option for Pad Woon Sen.

Best noodles for salads

Noodles in salads should compliment the freshness and lightness of the other elements. Glass noodles, or woon sen, are ideal for salads like Yum Woon Sen. They are light, absorb dressing nicely, and complement the crisp veggies and sour sauces common to Thai salad meals. Rice vermicelli, also known as kanom jeen, can have a little chewier texture, making it a refreshing option for salads that require a firmer noodle type.

There are not only varied Thai noodle tastes but also different shapes, enhancing the pleasure of eating noodles. You can find noodle restaurants everywhere, either on the side of the road or in malls.

 

Explore more delicious Thai foods and experience the culture!

err, no, never wondered about that.

[GammaGlobulin]

8 hours ago, spidermike007 said:

For some of us noodles are one of the highlights of Thai food, and the various preparations that the Thais use to create these extraordinary noodle dishes make Thai food one of my favorites on the planet. 

 

 

 

Thai food is the greatest....

Or, possibly, the second greatest...

It's a toss-up.

 

(However....when it comes to noodles, Chinese noodles are, by far, way better than Thai noodles.)

 

Edited August 13 by GammaGlobulin

[spidermike007]

11 hours ago, GammaGlobulin said:

 

Thai food is the greatest....

Or, possibly, the second greatest...

It's a toss-up.

 

(However....when it comes to noodles, Chinese noodles are, by far, way better than Thai noodles.)

 

Hong Kong style pan fried noodles with seafood is about as good as it gets! 

 

I have often wondered why it is so hard to find good Chinese food here. What is up with that? 

 

For me, it is Thai, Italian and Japanese, in that order. Best food on the planet. Chinese ranks a distant fourth, maybe. 

 

 

[GammaGlobulin]

26 minutes ago, spidermike007 said:

Hong Kong style pan fried noodles with seafood is about as good as it gets! 

 

I have often wondered why it is so hard to find good Chinese food here. What is up with that? 

 

For me, it is Thai, Italian and Japanese, in that order. Best food on the planet. Chinese ranks a distant fourth, maybe. 

 

 

 

No, and that looks too much like American-style Chicken Chow Mein, with those crispy noodles.

This is not even real Chinese food.

 

This is why I do not eat Chinese food in Thailand.

And, this is why I do not eat Thai food in China.

Never have.

Never will.

 

The disparity between Chinese food in Thailand and Chinese food in China is just too great, like night and day....

 

 

[wombat]

when do noodles stop being noodles and become spaghetti or vice versa?

Edited August 14 by wombat

[CallumWK]

3 minutes ago, wombat said:

when do noodles stop being noodles and become spaghetti

 

As soon as they are made from wheat

[harryviking]

Noodles are not food. Just useless carbs.

[garygooner]

Have noodles at least once a week. 

50 baht. Decent & tasty. 

[brianthainess]

No never. 

[Acharn]

You forgot Sen Mi, the really thin ones, almost hairlike. I hate them, myself, but they seem to be the default in most Gui Diaw. I always ask for Sen Lek.

Edited August 14 by Acharn

[hotandsticky]

32 minutes ago, Acharn said:

You forgot Sen Mi, the really thin ones, almost hairlike. I hate them, myself, but they seem to be the default in most Gui Diaw. I always ask for Sen Lek.

 

 

Is that what I know as kwitiow ?

[MarkBR]

On 8/13/2024 at 8:32 PM, GammaGlobulin said:

 

Thai food is the greatest....

Or, possibly, the second greatest...

It's a toss-up.

 

(However....when it comes to noodles, Chinese noodles are, by far, way better than Thai noodles.)

 

They are different, I love biang biang mian (the giant belt noodles) which you get in Xi'an.  I love Thai broad noodles - Sen yai, and Kanom Jeen.

[fredwiggy]

On 8/14/2024 at 9:14 AM, CallumWK said:

 

As soon as they are made from wheat

Most noodles are made from wheat and rice. Spaghetti is also made from the same, along with other flours.

[fredwiggy]

13 hours ago, hotandsticky said:

 

 

Is that what I know as kwitiow ?

That's noodle soup, made with rice noodles and sometimes ramen .

[CallumWK]

3 minutes ago, fredwiggy said:

Most noodles are made from wheat and rice. Spaghetti is also made from the same, along with other flours.

 

Really, I guess you couldn't be bothered to read the OP, which has the description of what the noodles in there are made of.

 

[fredwiggy]

4 minutes ago, CallumWK said:

 

Really, I guess you couldn't be bothered to read the OP, which has the description of what the noodles in there are made of.

 

This is the question you answered......when do noodles stop being noodles and become spaghetti , with this..............As soon as they are made from wheat............. I replied to that statement, that noodles are made from wheat, just like spaghetti, and also made from rice, like the OP said. Of course I read the OP's story, because I have had rice noodles many times since I moved here. I've also had Udon noodles made from wheat. Others made from buckwheat and vegetables. Noodles made from wheat are still noodles. Thai noodles are made from wheat, rice and mung bean.

Edited August 15 by fredwiggy

[digbeth]

14 hours ago, hotandsticky said:

 

 

Is that what I know as kwitiow ?

Kway Teow in Malaysia and SIngapore is just the broad noodles what the Thais call 'Sen Yai'

 

Kuai Teow  used in Thai is actually the all encompassing category for all rice noodles like 'pasta'  this includes the Sen Mi, Sen Lek and Sen Yai

[Cameroni]

How lucky we are to live in Thailand, because you can walk into a restaurant where they make their noodles fresh. Try finding a restaurant in Italy where they make their noodles fresh, almost impossible unless you go to 5 star places.

 

 

 

[MarkBR]

On 8/14/2024 at 8:30 AM, GammaGlobulin said:

 

No, and that looks too much like American-style Chicken Chow Mein, with those crispy noodles.

This is not even real Chinese food.

 

This is why I do not eat Chinese food in Thailand.

And, this is why I do not eat Thai food in China.

Never have.

Never will.

 

The disparity between Chinese food in Thailand and Chinese food in China is just too great, like night and day....

 

 

Chinese food in China is wonderful, was there was 6 years & ate a lot of Chinese food, and occassional Italian (there was a very good Italian restaurant in Kunming - the owner was Italian)