10 Popular Thai Noodle Dishes You Need to Try
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If you’ve ever looked at the noodle section of a Thai menu and thought, “Where do I even start?” you’re definitely not alone. Apart from pad Thai, most of the names don’t give much away. Is it spicy? Is it a soup? Are they rice noodles?
That’s exactly why I put this guide together.
These are the Thai noodle dishes I think everyone should know. Some you’ll find on almost every street corner in Thailand, while others are dishes I think deserve a lot more attention. Hopefully by the end, you’ll already know which one you want to try first.
1. Pad see ew
If someone asked me which Thai noodle dish to recommend to a first-time visitor, pad see ew would be near the top of my list. It’s comforting, not spicy, and one of those meals that almost everyone enjoys.
It’s made with wide fresh rice noodles that are stir-fried over high heat with Chinese broccoli, egg, garlic, your choice of protein, and a mixture of soy sauces. The noodles pick up little charred spots from the wok, which is where that incredible smoky flavor comes from.
If you’re introducing someone to Thai food, cooking for kids, or simply don’t enjoy spicy food, this is the dish I’d recommend first.
2. Khao soi
If authentic khao soi is on the menu, there’s a very good chance that’s what I’m ordering. It’s one of Northern Thailand’s most famous dishes and one I never get tired of eating.
At first glance, it looks like a simple bowl of noodles, but there’s so much going on. Soft egg noodles sit in a creamy coconut curry broth, while crispy fried noodles on top add the perfect crunch. Pickled mustard greens, shallots, lime, and chili oil are served on the side so you can adjust every bowl to your own taste.
The combination of creamy curry, tangy pickles, fresh lime, and crispy noodles is what makes khao soi so memorable. Every bite is a little different depending on which toppings you add.
3. Pad Thai
It’s impossible to talk about Thai noodles without mentioning pad Thai. It’s the dish that introduced millions of people to Thai food, but there’s a good chance the version you’ve had isn’t quite like the ones you’ll find in Thailand.
I’ve seen versions loaded with sugar, covered in ketchup, or drowning in sauce. That’s not what authentic pad Thai tastes like.
A good pad Thai is all about balance. Rice noodles are stir-fried with egg, tofu, bean sprouts, garlic chives, and your choice of protein in a sauce made with tamarind, fish sauce, and palm sugar. You should taste sweet, sour, salty, and savory flavors together, not just one of them.
If you’ve only had takeout pad Thai before, my authentic pad Thai recipe is one you have to make.
4. Rad na
I’ll admit it… Rad na isn’t the best looking noodle dish.
When I owned my Thai restaurant, some customers weren’t sure what to think when they saw the thick gravy covering the noodles. It looked different from the stir-fries they were used to. Then they’d take a bite and suddenly it made sense.
Wide rice noodles are topped with a silky gravy made from stock, soy sauce, oyster sauce, and tapioca starch, along with Chinese broccoli and your choice of protein.
The gravy is exactly what makes it special. It coats every noodle and turns a simple bowl of noodles into one of Thailand’s best comfort foods.
5. Yum woon sen
Yum woon sen is a refreshing glass noodle salad that’s perfect when it’s too hot outside for a heavy meal. It’s one of my favorites because it’s light, packed with fresh herbs, and easy to make as spicy as you like.
Glass noodles are tossed with shrimp, minced pork, onions, tomatoes, celery, and a dressing made from lime juice, fish sauce, and fresh chilies. The noodles soak up every bit of that dressing, so every bite is bright, tangy, and full of flavor.
You can serve it as a side dish, but I often eat it as lunch all by itself.
6. Pad kee mao (drunken noodles)
If you love spicy food, skip pad Thai and order pad kee mao instead.
Wide rice noodles are stir-fried with garlic, fresh chilies, holy basil, peppercorns, vegetables, and your favorite protein. It’s spicy, fragrant, and one of the boldest noodle dishes you’ll find in Thailand.
Despite its nickname, drunken noodles, there’s actually no alcohol in the dish. Some say it’s spicy enough to enjoy with a cold beer, while others believe it was created as a late-night meal after a night out.
7. Pad woon sen
If you’re looking for a light noodle stir-fry that your kids will love, pad woon sen is the best choice. It’s quick to make and can be a light dinner or side dish for other meals.
Instead of rice noodles, it uses glass noodles that soak up all the flavors of the sauce. They’re stir-fried with egg, garlic, vegetables, your choice of protein, soy sauce, oyster sauce, and white pepper.
8. Boat noodles
My husband and I eat boat noodles at least once a week. There are countless little boat noodle shops around Thailand, and it’s one of those meals we never seem to get tired of.
The broth is simmered for hours with herbs, spices, and meat until it’s incredibly rich and flavorful. Rice noodles, meatballs, sliced beef or pork, bean sprouts, and fresh herbs complete the bowl.
This is one of the few Thai dishes I usually order instead of making at home. The broth takes time, and the little restaurants that specialize in it do such a fantastic job.
Traditionally, boat noodles are served in small bowls, so don’t be surprised if you end up ordering two or three.
9. Kuay teow kua gai
Kuay teow kua gai deserves so much more attention than it gets.
If you enjoy pad see ew, there’s a good chance you’ll love this too. The difference is that the rice noodles are pan-fried until they’re lightly crisp around the edges before being cooked with chicken, egg, garlic, and a simple savory seasoning.
Those crispy edges completely change the texture of the dish and are probably my favorite part.
It’s mild, comforting, and another great choice if you’re introducing someone to Thai food.
10. Dry tom yum noodles
If you already love tom yum soup, I think you’ll enjoy the dry noodle version just as much.
Instead of being served in broth, the noodles are tossed with the same ingredients that make tom yum so famous: lemongrass, galangal, kaffir lime leaves, lime juice, fish sauce, and fresh chilies.
I actually like how customizable this dish is. Want more heat? Add another spoonful of chili flakes. Prefer it extra tangy? Squeeze over more lime. It’s easy to adjust until it’s exactly how you like it.
If you enjoy spicy, bright, and punchy flavors, this is a noodle dish you’ll probably come back to again.
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Conclusion
Hopefully this guide has made ordering Thai noodles a little less intimidating. If one of these dishes caught your eye, click through to the recipe and give it a try at home.