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ขนมจีน kà-nŏm jeen

Thai rice vermicelli served with curry

บะหมี่หมูแดง bà-mèe mŏo daeng

Originally a Chinese dish, it is now common in Thailand. Often served with chillies in vinegar, and dried chilli flakes. The version shown in the photo also contains kiao kung (Thai: เกี๊ยวกุ้ง; prawn wontons).

ก๋วยเตี๋ยวน้ำตก gŭay-dtĭeow nám dtòk

Thai style noodle dish, which has a strong flavor. It contains both pork and beef, as well as dark soy sauce, pickled bean curd and some other spices, and is normally served with meatballs and pig’s liver. The soup also contains nam tok (Thai: น้ำตก), which is cow or pigs blood mixed with salt,... more

ยำวุ้นเส้น yam wún sên

A spicy salad with glass noodles (cellophane noodles), minced chicken or pork and often either mixed seafood, squid or prawns. Cloud ear fungus also often features in this dish.

ผัดไทยกุ้งสด pàt tai gûng sòt

Stir fried medium size rice noodles (sen lek) with fish sauce, sugar, lime juice or tamarind pulp, ground peanuts, egg, bean sprouts, and Chinese chives (kuichai).

ก๋วยเตี๋ยวราดหน้าหมู gŭay-dtĭeow râat nâa mŏo

Fried wide rice noodles with beef, pork, chicken or seafood in a thickened gravy.

ข้าวซอย kâao soi

Boiled as well as crispy fried egg noodles (bami) are served in a curry soup. The version with chicken is called khao soi kai, with beef it is called khao soi nuea.

เย็นตาโฟ yen dtaa foh

The Thai version of the Chinese noodle dish Yong Tau Foo is slightly sweet, sour, salty and spicy.