Recipes using Sen Yai Noodles
- Drunk Noodles or Pad Kee Mao. A Thai holy basil and fresh vegetable stir-fried noodle dish A popular spicy meal that some people believe can be consumed to relieve hangover symptoms Thus the name “Drunken noodles. “.
- Pad See Ew. Chinese broccoli and sweet soy sauce in a stir-fry dish with your preferred protein A very hearty and addictive dish.
- Pad Thai. These larger rice noodles can be substituted in a pinch for the wide flat noodles that aren’t usually used in Pad Thai.
Recipes Using Sen Lek Noodles
- Pad Thai. Everyones favorite Thai noodles, or for many at least. Another version of a delicious Pad Thai recipe is here. Additional Sen Lek noodles recipes, such as Pad Mee Korat and Beef Pad Thai without Tamarind
- Boat noodles soup. A well-liked Thai street meal soup featuring fish balls and pork broth
- Tom Yum with noodles. When substituting noodles for rice when eating Tom Yum soups, this is usually the first option to go with the well-known Thai soup.
- Pho. These noodles are frequently used in the well-known soup with Vietnamese noodles.
4. Pad See Ew ผัดซีอิ๊ว A hot plate of pad see ew, made with
The dish that comes next is a stir-fry known for the color of the wide rice noodles that are used in it. Pad See Ew’s brown-hued noodles come from the Thai word “see ew,” which means soy sauce. However, you can’t use any old soy sauce to get the right unique color for your noodles. You must locate dark soy sauce, or “see ew dam” as it is known to Thais. The intense black color and bitter flavor of this specific sauce make it stand out. The sauce is actually primarily made of molasses with a small amount of soy, so use caution when adding it to your wok because it has the ability to significantly change the flavor of food.
The stir fry on this list with the most Chinese influence is pad see ew. Chinese kale, dark soy sauce, and stir-frying—also known as Chinese wok hei style cooking—are all clear indicators that centuries-long waves of Chinese cooks migrated to Thailand. This indicates that the dish is available at street food stands in Bangkok, which were around long before pad thai. You can even find comparable foods in neighboring countries, such as Malaysia’s char gway teeo noodles (sometimes spelled char kway teow).
The noodles in this well-known Thai dish are our favorite component. Thais usually prepare the dish by quickly stir-frying fresh rice noodles, which absorb the sauces and smoke from the wok and blend together due to the high heat. The plate of noodles is dusted with black pepper and chili flakes after it comes out of the hot wok, but you might be surprised to learn that this isn’t a spicy dish. Due to its comparatively low spice content, it’s a popular dish among people who are unfamiliar with Thai food and often comes in second to pad thai when it comes to popularity outside of Thailand.
