Despite the fact that the humble noodle is a Thai street food champion most people still consider pad thai to be the premier Thai noodle dish. Indeed, beyond its borders Thailand does not have a strong reputation for its beloved and established noodle repertoire.
In reality Thais embrace noodles daily and with abandon, from wok-fried instant noodles to curry-laden fermented rice spaghetti, steaming bowls of noodle soups to simply dressed noodles salads. There are even desserts made with noodles!
At this one-of-a-kind vegan Thai supper club I will show you a glimmer of just how great the Thai noodle repertoire is.
Kway teow ruea
Thai boat noodle soup with condiments
Boat noodles are served with rice noodles, fish/meat ball, water spinach, tofu, faux pork, fresh herbs, bean sprouts, and fried garlic oil. There are further condiments for you to dress your soup, including chilli vinegar, toasted chilli powder, sugar, and vegan fish sauce.
The stock used in boat noodles is a rich, slow-simmered broth redolent with cinnamon, star anise, pandan, and punchy fresh herbs.
Curry noodles with nam ya and/or nam prik sauce
Nam ya is spicy Southern red aromatic curry with vegan fish and krachai (finger root). Nam prik is a sweet, sour, smoky, salty curry with nutty richness from toasted mung beans.
Accompaniments for kanom jeen are dependent on what produce is in season and what’s available, but there will be a lot to dress your dish! Possibilities include lemon balm, Thai basil, bean sprouts, green beans, pickled mustard greens, boiled eggy tofu, tempura herbs and vegetables, banana blossom, cucumber, preserved shredded radish, and more.
Jasmine and pandan scented homemade mung bean noodles in sweet iced coconut milk. A perennial street sweet favourite!