Thai Noodle Dishes

Heat 1/5 · 50–80 THB

Ba Mee Haeng is a dry egg noodle dish — springy yellow wheat noodles served without broth, tossed with lard, crispy shallots, sliced BBQ pork, and a soft-boiled egg, with condiments to season yourself. A Thai-Chinese classic.

Heat 1/5 · 40–80 THB

Ba Mee Moo Daeng is egg noodles served dry or in broth, topped with slices of Chinese-style red barbecue pork (char siu) — a popular Thai-Chinese breakfast and lunch staple.

Heat 2/5 · 15–25 THB per bowl

Boat Noodles (Guay Teow Reua) are intensely flavoured small bowls of noodle soup with a dark broth enriched with pork blood, five-spice, and herbs. Historically sold from boats along Bangkok's canals, they're served in tiny portions — order four or five bowls.

Heat 2/5 · vegetarian option · 30–60 THB

Kanom Jeen are thin, slightly fermented rice noodles served at room temperature with your choice of curries and toppings from a spread of condiments. A communal, flexible dish particularly associated with central and southern Thailand.

Heat 2/5 · vegetarian option · 50–90 THB

Khao Soi is northern Thailand's signature dish — egg noodles in a rich, curried coconut milk broth, topped with crispy fried noodles, pickled mustard greens, and shallots. It's a Burmese-influenced dish unique to Chiang Mai and the north.

Heat 2/5 · 50–100 THB

Kuay Jab is a Thai-Chinese noodle soup made with rolled rice noodle sheets in a dark, five-spice pork broth — topped with braised pork belly, offal, and boiled egg.

Heat 2/5 · 60–110 THB

Kuay Teow Kua Gai is a dry-fried noodle dish — wide rice noodles fried without water or stock with chicken and egg until deeply charred, creating an intensely smoky, almost caramelised flavour.

Heat 3/5 · 50–90 THB

Kuay Teow Tom Yum is a hot and sour noodle soup combining the aromatic broth of tom yum with rice noodles — intensely fragrant with lemongrass, kaffir lime, and galangal.

Heat 1/5 · vegetarian option · 80–160 THB

Mee Krob is a sweet, crispy fried rice vermicelli dish coated in a tangy tamarind and orange sauce — a royal Thai cuisine classic served at special occasions.

Heat 1/5 · vegetarian option · 50–80 THB

Pad See Ew is a satisfying stir-fried noodle dish made with wide rice noodles, egg, Chinese broccoli, and dark soy sauce. Milder than Pad Thai, it has a beautiful smoky wok-char flavour from high-heat cooking.

Heat 1/5 · 80–160 THB

Pad See Ew Talay is the seafood version of Thailand's beloved wide-noodle stir-fry — prawns, squid, and mussels tossed with wide rice noodles, dark soy sauce, egg, and Chinese broccoli over a fierce wok flame.

Heat 1/5 · vegetarian option · 50–80 THB

Pad Woon Sen is a light stir-fry of glass noodles (bean thread noodles) with egg, vegetables, and pork or chicken — milder and less oily than Pad Thai, making it a great choice for those seeking something lighter.

Heat 1/5 · vegetarian option · 50–100 THB

Rad Na is a Thai noodle dish of wide rice noodles pan-fried until slightly crispy, then topped with a thick, glossy gravy of broth, oyster sauce, and your choice of meat or seafood.

Heat 2/5 · 40–80 THB

Sukhothai noodles are a regional specialty — thin rice noodles in a sweet-savoury pork broth with ground pork, snake beans, and dried shrimp, distinct from Bangkok-style noodle soups.

Heat 2/5 · 50–90 THB

Yen Ta Fo is Bangkok's most distinctive noodle soup — instantly recognisable by its shocking pink-red broth, flavoured with fermented red tofu, topped with fish balls, morning glory, and crispy wontons.