Authentic Pad Thai
Wok-fried rice noodles with egg, shrimp, bean sprouts, peanuts and tamarind — Thailand's street food classic.
16 recipes using noodles — Pad thai, green curry, tom yum — aromatic and bold.
These 16 thai noodles recipes are ready in about 47 minutes on average, with 420–780 kcal per serving, and 6% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Thai cooking chases the balance of hot, sour, salty and sweet in every dish — fresh, aromatic and unafraid of chilli. When Thai cooks work with noodles, they reach for fish sauce, lime, lemongrass, galangal, Thai chilli and palm sugar, and the techniques that come up most across these recipes are frying, stir-frying, simmering and boiling.
From wheat to rice to egg, noodles are the slurpable heart of soups, stir-fries and saucy bowls across Asia and beyond. In this collection it's most often cooked with fish sauce, garlic, oyster sauce, eggs, dark soy sauce and palm sugar. The dishes here span thai classics ready in as little as 23 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Khao Soi (Northern Thai Curry Noodle Soup) is the highest-rated dish in this collection at 4.9★ from 2,680 ratings.
Wok-fried rice noodles with egg, shrimp, bean sprouts, peanuts and tamarind — Thailand's street food classic.
Thailand's national noodle dish — stir-fried rice noodles with tofu, prawns, egg, bean sprouts and peanuts in a tamarind-fish sauce-sugar sauce.
Wide rice noodles stir-fried with Chinese broccoli, egg and your choice of protein in a rich sweet-savoury soy sauce.
Thailand's most comforting wok noodle dish — wide rice noodles stir-fried with sweet soy sauce, egg, tender chicken and crisp Chinese broccoli.
Wide rice noodles stir-fried with Chinese broccoli, soy sauce and egg — Bangkok's most beloved street wok dish.
Northern Thai coconut curry noodle soup with chicken — soft and crispy noodles, rich golden broth.
Northern Thai coconut curry noodles with chicken, crispy noodle tangle, pickled mustard greens, and lime.
Chiang Mai's beloved bowl — golden coconut curry over soft egg noodles topped with crispy noodles and chicken thigh.
Chiang Mai's signature dish — silky coconut curry over soft egg noodles with chicken, crowned with a tangle of crispy fried noodles, lime, shallots and pickled mustard greens.
Wide rice noodles stir-fried hard and fast with chile, garlic, Thai basil and a punchy soy-oyster sauce — Thailand's late-night, wake-the-dead noodle dish.
Thailand's most iconic noodle dish — tamarind-sweet, salty, and tangy stir-fried rice noodles with peanuts and lime.
Wide rice noodles with dark soy sauce, Chinese broccoli, and meat — a savory, less sweet Thai noodle dish.
Chiang Mai's iconic dish: egg noodles in a golden, coconut-curry broth topped with crispy fried noodles, pickled mustard greens, and shallots.
Phuket Charred Pepper Noodles turns thai pantry flavors into a complete noodle dish with wheat noodles, fish sauce, lime, palm sugar and fresh chiles, and a fresh Thai basil finish.
Thai Harbor Charred Pepper Noodles brings thai flavor to a practical noodle dish built with rice noodles, fish sauce, lime, palm sugar and fresh chiles, and a fresh Thai basil finish.
Wide rice noodles stir-fried hard with Chinese broccoli, egg and a dark soy glaze, family-dinner style.
Match the noodle to the dish: rice noodles for pho and pad thai, wheat or egg noodles for stir-fries and ramen-style soups. Fresh noodles cook in moments; dried keep for months.
Slightly undercook noodles destined for a stir-fry or hot soup, since they keep softening. Rinse and toss with a little oil to stop them clumping while the rest of the dish comes together.
Most noodles want a tender but springy bite; rice noodles often just need soaking in hot water rather than a hard boil.
A carbohydrate energy base; egg noodles add a little protein, while rice noodles are naturally gluten-free.
Most of these 16 Thai noodles recipes are ready in around 47 minutes from start to finish. The quickest, Pad See Ew — Jet Tila-Inspired, takes about 23 minutes, while the slower-cooked dishes run up to 90 minutes.
Across this collection they range from about 420 to 780 kcal per serving, averaging 601 kcal — Pad See Ew (Thai Dark Soy Noodle Stir-Fry) is the lightest option at 420 kcal.
Pad See Ew — Jet Tila-Inspired is a great place to start — it's rated easy and comes together in about 23 minutes. 6% of the recipes here are beginner-friendly.
In these recipes, noodles is most often paired with fish sauce, garlic, oyster sauce, eggs, dark soy sauce and palm sugar. Thai kitchens also lean on fish sauce, lime, lemongrass, galangal, Thai chilli and palm sugar.
Most noodles want a tender but springy bite; rice noodles often just need soaking in hot water rather than a hard boil.
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