After rice, noodles are the most ubiquitous element of Asian cuisine. Indeed, noodles were invented in China almost 4,000 years ago, spread across Asia and eventually to the West, resulting in literally hundreds of variations. Here are four that you’ll come across in the Thai Ginger menu:
Wide Rice Noodles (Guay Tiew Naam)
Wide rice noodles are one of the most delicious types of Asian noodle, and one of the most popular Thai specialties. Curiously slippery to the tongue yet apt to sticking to one another, these noodles are a delight to consume, so soft that they almost seem to melt in your mouth. The classic Thai wide rice noodle dish is probably Phad See Lew, or “Drunken Noodles,” but for something new we recommend Guay Tiew Naam, which serves these noodles in a clear pork broth.
Thin Rice Noodles (Phad Thai)
If you’ve ever had the famous Thai favorite Phad Thai, you’ve had thin rice noodles. Like wide rice noodles, these are made principally just from rice flour and water, and are in iconic dishes all across Asia, such as Vietnam’s pho, a beef-broth soup. Narrow and light, they can be fried, steamed, served with hot or cold broth, wrapped in spring rolls, and so much more! If you’re brand new to Thai food, this is the perfect starting place—Phad Thai, a stir-fried peanut and egg dish with thin rice noodles, never disappoints.
Egg Noodles (Ba Mee Hang)
Ba Mee are egg noodles that are typically yellow in color and best served slightly al dente. They get their color from the egg yolk, which also makes for a richer, more umami flavor, not to mention a more protein-packed meal. Try our Ba Mee Hang, a traditional Thai dish of egg noodles served without broth in a delicious garlic sauce.
Bean Thread Noodles (Phad Woon Sen)
Bean thread noodles go by many names, including cellophane noodles, Chinese Vermicelli, mung bean noodles, glass noodles, or the Thai translation Woon Sen. These noodles are made from ground mung beans and are slightly transparent and shiny in color, hence the nicknames. They are light and slippery in texture with a mild flavor that allows the spices and ingredients to come forward. We recommend our Phad Woon Sen, a stir-fry of bean thread noodles and vegetables.
There are a lot more noodle types than just these in Thai or Asian cuisine, but these four make up the fundamentals of Thai Ginger’s noodle menu, and most of the Thai menus you’ll encounter in the US. We encourage you try anything and everything you’ve never had before, and to keep coming back for your favorites! With five locations in the Seattle area, you’re never far from a Thai Ginger for dine-in, take-out, or delivery.
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