Thai Boat Noodles Recipe (Kuay Teow Reua) -

Thai Boat Noodles Recipe (Kuay Teow Reua)

This Thai boat noodles recipe is a traditional noodle soup with bold flavor and step-by-step image instructions to make it easy at home.

Prep Time 30

Cook Time 1

Total Time 1 30

Cuisine Thai

Course Main Course, Soup

Serving Size people

Measuring spoons and cups
Cutting board and sharp knife
large pot for simmering the broth
Medium pot for boiling vegetables, noodles, and proteins
Fine mesh strainer (optional) for straining the pork blood mixture
Cheesecloth or spice bag to hold the broth aromatics
Noodle strainer or fine sieve for draining cooked noodles, vegetables, and protein
Mixing bowls for prepping blood, sauces, and seasonings
ladle for portioning broth
Serving bowls

Crush the fermented bean curd in a small bowl until smooth.
Place the Thai soup spice set, garlic, black peppercorns, galangal, and coriander root into a cheesecloth bag and tie securely.
In a large pot over medium heat, bring the water to a boil. Add the spice bag, pork bones, crushed fermented bean curd, pandan leaves, daikon, golden mountain sauce, light and dark soy sauces, rock sugar, pickled garlic, salt, and optional MSG. Reduce the heat and let it simmer for 1 hour.

In a separate bowl, knead the pork blood with lemongrass until smooth and free of clumps. Stir in the coconut milk until fully combined.
After the broth has simmered for 1 hour, strain the blood mixture into the pot. If not using blood, just stir in the coconut milk. Simmer for another 5 minutes, then remove from heat.

Boil the noodles and vegetables. If using dry noodles, soak them first until softened. Transfer to serving bowls.
Cook your chosen protein and add it to each bowl. Drizzle with garlic oil to keep the noodles from sticking.

In a small bowl, mix sugar, chilies in vinegar, and fried chili flakes. Add a ladle of hot broth and adjust to taste. I used 1 tsp sugar, 1/2 tbsp chilies in vinegar, and 1 tsp chili flakes for about 2 cups of broth.
Pour the hot broth over the noodles and protein in each bowl.

Top each bowl with chopped coriander, green onions, bean sprouts, and crispy garlic. Serve hot.

Use the nutrition card in this recipe as a guideline.
Thai soup spice set - This premade set of dried spices is used for making aromatic broths. It's readily available at food markets in Thailand. While I couldn't find it on Amazon, I did find an alternative: Amazon.
Look chin - These are frozen meatballs, available in pork, beef, and fish flavor at most Asian grocery stores.
Pickled garlic head - Use 1 pickled garlic head and then add pickled garlic water until you get a weight of 1.80 oz.
Rice noodles - If you're using dry rice noodles, soak them in water before boiling them.
Prik nam som - Chilies in vinegar. You can use plain white vinegar as an alternative, but it will be more sour and have more vinegar taste.