Thailand's Best Street Food. Chawadee Nualkhair

      Wunsen วุนเสน

       Glass vermicelli noodles made from mung beans

      Main Ingredients

      Guay jab กวยจั๊บ

      Choice of clear or cloudy pork broth always accompanying hand-rolled Chinese noodles

      Han หาน

      Goose (served roasted)

      Moo หมู

      Pork (served as meatballs, barbecued, sliced or as mince)

      Nam sai น้ําใส

      Clear broth

      Nam tok or leuat น้ําตก

      Includes animal blood

      Nuea เนื้อ

      Beef (served stewed, freshly boiled or as meatballs)

      Ped เป็ ด

      Duck (served roasted)

      Phae แพะ

      Goat (served roasted or braised)

      Styles of Broth

      Pla ปลา

      Fish (served freshly boiled or as meatballs)

      Talay ทะเล

      Mixed seafood (usually shrimp, squid and fish)

      Tom yum ตมยํา

      Like the soup, a spicy lemongrass-infused flavor

      Taohu เตาหู

      Tofu, usually deep-fried into a type of meatball

      Yen ta fo เย็นตาโฟ

      Red fermented tofu sauce accompanying seafood noodles

      FRIED NOODLES

       กวยเตี๋ยวผัด

      Noodles are not only served in soup. They are also fried in a variety of styles. Most food stalls will specialize in one or two types of fried noodle. The dishes are usually eaten with a fork and spoon.

      Khanom jeen

      ขนมจีน

      This fermented rice noodle is often mistaken for a Chinese dish because its name mistakenly translates into “Chinese candy”. It is, in fact, of Mon origin and is served alongside a variety of curries, the best known being nam prik (chili sauce), gaeng kiew waan (sweet green curry) and nam ya (fish curry). Khanom jeen is usually available at a khao gub gaeng (rice curry) stand.

      Pad kee mow

      ผัดขี้เมา

      Known familiarly as “drunken noodles”, these noodles are fried with a variety of spices and are typically ordered after a big night out when the diner has indulged in a few too many drinks. Served with a protein (pork, chicken, seafood or beef), the dish is usually available at aharn tham sung (made-to-order) stalls.

      Pad Thai

      ผัดไทย

      The best-known type of fried noodle dish, the noodles here include both Chinese and Thai elements, such as rice noodles, tamarind juice and shrimp. Diners can usually opt for pad Thai with or without egg. Pad Thai vendors usually also serve hoy tod, a type of oyster-topped omelet or eggy crepe.

      Rad na/Pad see ew

      ราดหนา/ผัดซีอิ๊ว

      Served with pork, chicken, seafood or beef, these rice flour noodles are fried and then covered in a thick gravy. The same stalls that serve rad na usually serve pad see ew, or rice noodles fried with soy sauce and some form of protein (pork, chicken, seafood or beef).

      RICE DISHES

       อาหารประเภทขาว

      Rice, or khao, forms the backbone of Thai cuisine so it’s no surprise that it features prominently in street food. The following are the best-known types of rice dishes available:

      Jok โจก

      This Chinese-style rice porridge features smaller rice kernels and a thicker consistency than the Thai variation. It is usually accompanied by slivered ginger, green onion, pork meatballs, liver and/or innards. A half-cooked egg is optional as is the accompanying patongo (deep-fried dough).

      Khao ka moo ขาวขาหมู

      Rice

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