 |
| |
| Rice
stick noodles (sen lek) –
Thai people called “Chantaboon Noodle” or
“Sen Lek”. These rice noodles are used in
Pad Thai noodle or add them along with some broth, but
they need to be soaked into water for a few minutes to
soften them before use. |
 |
| |
| Big
flat noodles (sen yai) –
They are usually sold as fresh sheets, which are either
left whole or sliced into various widths. “Pad see
eww” dish is seem to be one of the most favorite
stir fried noodle with big flat noodle and also “Lard
Na” (gravy noodle). |
 |
| |
| Rice
vermicelli (Sen mee) –
These are very fine rice noodles. They are used in stir
fried, and noodle soup, before using, soak the dried noodles
in hot water until they're soft. |
 |
| |
| Fresh
rice noodles (ka nom chean) –
This is a Thai fresh rice noodle, They can not keep long
time, and always come in a nests. Thai people like to
eat them with Green curry or Red curry, Panang curry will
be accepted, this is truly the authentic Thai dish. |
  |
| |
| Egg
noodles (ba mee) –
These noodles are also a rice noodle but enriched with
egg, that is how they have yellow color. There are two
kinds of them, flat and round. Thai people like to eat
dried egg noodle with barbeque pork and Chinese mustard
green which is called “ba mee moo dang”. |
 |
| |
| Mung
Bean noodles (wun sen) –
Also known as bean thread vermicelli or glass noodles.
These are made from green mung beans, which are the same
beans as those used for sprouting. They are very firm
and resilient, normally used in a soup or make a Spicy
Thai salad (yum wun sen). |
 |
| |
| Rice
flake noodles (sen kwai chap) –
These noodles have triangle shape; normally they are dried
and flat. They are popular to use in soups with cinnamon
stick, star anise, boiled egg, and pork (kwai chap). |
 |
| |
| Spring
roll wrappers (pang ho po pia) –
They are made from a simple flour and water dough, are
used for making deep fried spring roll (po pia tod) and
Thai fresh spring roll (po pia sod). |
 |
| |
| Wonton
wrappers (pang ho giow) –
These are similar to spring roll wrappers but they are
smaller, are used for making steamed dumpling (ka nom
jeeb), fried dumpling (giow tod), or dumpling soup (giow
nam). |
|
|
