Also known as boat noodles, guay tiew rua is one of the most popular street food dishes in Thailand. Rather than take from the many ingredients that comprise the dish, the term “boat noodles” actually refers to where the dish was commonly found—along the canals of Bangkok, where street vendors would prepare and sell the affordable dish from their small, narrow boats. Now, locals and tourists alike flock to Boat Noodle Alley, a strip of stalls along the water, to get their fix. 

Its flavour is just as rich as its history. While traditional recipes call for pig or cow blood, many vendors now offer hearty bowls of the noodle soup without it, relying on the bone broth, soy sauce, pickled bean curd, and a variety of herbs and spices to draw out flavour instead. 

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If you love spicy dishes, pad kee mao is a must. Loaded with holy basil and heaps of chillies, the stir-fried rice noodle dish is notably spicy and aromatic, awakening the senses. Many vouch for its hangover-curing properties, while others argue it’s best enjoyed with an iced cold beer, earning it the moniker drunken noodles.

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Mee krob is primarily comprised of fried thin rice noodles tossed in a sweet and sour sauce, served with proteins like tofu, shrimp, or pork, and garnished with bean sprouts, spring onions, cilantro, and chillies. In some preparations, these crispy noodles are placed into a baking dish or casserole and cut into rectangles, adorned decoratively with nuts and herbs for an eye-catching presentation.

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Khao soi is a noodle soup with a rich coconut milk curry broth, most popular in Northern Thailand. Though commonly made with chicken (khao soi gai), beef and pork are not unusual, either. Utilising deep-fried egg noodles, the dish has great textural contrast that transforms as you eat it—crunchy to start, and tender as the noodles absorb the deep flavours of the broth. In addition, the soup is typically topped with fresh onions or shallots, cilantro, and a squeeze of lime, brightening up the otherwise heavy dish.

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Although curry and rice may be the better-known duo, kanom jeen proves that noodles—specifically, fermented rice noodles—can pair just as well. The thin noodles make for a versatile base, topped with your choice of curries and garnished with fresh vegetables, pickles, and herbs. Kanom jeen nam ya is one of the more popular variations of the dish, with a spicy, fragrant poached fish coconut curry poured over the noodles.

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With a distinct pink hue, yen ta fo is unmistakable. Though not as popular outside of Thailand, the street food is well-loved dish among locals and well worth a try. Adorned with an array of proteins like squid, meatballs, and fishcakes, and tofu, the broth uses fermented soybean paste, lending that striking pinkish colour. Order up and tuck in for a tangy, funky, spicy meal.

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Packed with spice and citrus, yum won sen is a flavoursome dish that will easily win over any salad-averse folk. Glass noodles are the star of the show here, providing a silky, springy vessel to enjoy every drop of that punchy dressing. Enjoy it cold on a hot summer day for a refreshing fix.

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