John Myers
Introduction: Thai Noodles
Thai cuisine is renowned for its unique blend of flavors. With a variety of herbs, spices, and ingredients, Thai dishes are packed with aroma and taste. Noodles are a staple in Thai cuisine and are a popular choice in many dishes. These noodles come in various shapes, sizes, and textures, which add versatility to Thai cuisine. Here are some of the popular noodles used in Thai dishes.
Rice Noodles: The Most Common Type
Rice noodles, also known as “sen” in Thai, are the most commonly used noodles in Thai cuisine. These noodles are made from rice flour and are available in different thicknesses, from thin to flat. Rice noodles are a staple in dishes such as Pad Thai, which is a stir-fried noodle dish with shrimp, chicken, or vegetables. They are also used in soups, such as the famous Tom Yum soup, a spicy and sour soup with rice noodles. Rice noodles are versatile and absorb the flavors of the dish they are cooked in, making them a popular choice in Thai cuisine.
Egg Noodles: A Popular Alternative
Egg noodles, or “ba mee” in Thai, are a popular alternative to rice noodles. These noodles are made from wheat flour and eggs and have a yellowish color. Egg noodles are thicker than rice noodles and are commonly used in soups such as boat noodles, a pork and beef soup with egg noodles and bean sprouts. Egg noodles are also used in stir-fried dishes such as “pad see ew,” which is a dish with wide egg noodles stir-fried with soy sauce, meat, and vegetables.
Glass Noodles: A Delicate Choice
Glass noodles, also known as “bean vermicelli” or “cellophane noodles,” are a delicate choice in Thai cuisine. These noodles are made from mung bean starch and are translucent when cooked. Glass noodles are popular in salads such as “yum woon sen,” a salad with glass noodles, minced pork, shrimp, and vegetables. They are also used in soups, such as “tom kha gai,” a coconut milk-based soup with chicken and glass noodles. Glass noodles have a delicate texture and are easy to cook, making them a popular choice in Thai cuisine.
Bean Thread Noodles: A Chewy Texture
Bean thread noodles, also known as “saifun” or “vermicelli noodles,” are a chewy alternative to rice noodles. These noodles are made from mung bean starch and have a similar texture to glass noodles. Bean thread noodles are commonly used in stir-fried dishes such as “pad woonsen,” a stir-fried dish with chicken, vegetables, and bean thread noodles. They are also used in soups, such as “suki,” a hot pot soup with sliced meat, vegetables, and bean thread noodles. Bean thread noodles have a chewy texture and are a popular choice in Thai cuisine.
Cellophane Noodles: A Neutral Flavor
Cellophane noodles, also known as “bean threads,” are a neutral-flavored noodle option. These noodles are made from mung bean starch and are also translucent like glass noodles. Cellophane noodles are used in salads such as “larb,” a meat salad with cellophane noodles, herbs, and spices. They are also used in soups such as “gang jued,” a clear soup with cellophane noodles, chicken, and vegetables. Cellophane noodles have a neutral flavor and are a popular choice in Thai cuisine.
In conclusion, Thai cuisine has a variety of noodle options, from rice noodles to glass noodles and everything in between. These noodles add texture and flavor to Thai dishes and are a staple in many popular dishes. Whether you prefer a chewy texture or a delicate one, there is a noodle option for everyone in Thai cuisine.
