Thai noodles an aromatic and balance dish.

When we think about Thai cuisine most likely we will think of spices and strong aromatic components and Thai noodle recipes are not the exception. Food from Thailand balances the four taste senses in each dish or trough out an entire meal. In many Thai noodles recipes sweet, salty, sour and bitter combine in a perfect amount create the amazing dishes.

Thai noodles are commonly made out of a sweet-smelling rice called jasmine rice, wheat flour or mung bean and they come in a variety of shapes and sizes. Most of the times they come as single dish and some of the most popular dishes in Thai restaurants are adaptation of Chinese dishes for the Thai taste.

Among the many types of Thai noodles we can mention are the following:

Cellophane Noodles (Wun Sen) are fine, dried and transparent made from mung beans. They have a firm texture and to soft them is better if you soaked them in warm water for about 15 minutes or in boiling water until they are tender. This type of noodle is used in soups and salads.

Egg noodles (Ba Mee) are yellow due to the egg use in its manufacture. This type of Thai noodle is sold fresh in a nest, so you need to shake the loose before cooking. If the noodle is flat is usually used for soups and the rounded ones are for stir frying.

Rice Flake noodle (Kuay Chap) the are a tortilla chip like noodle that are also use in soups and one should soften them before eating them.

Rice Noodles (Kui Teow) they are sold both dry and moist and the come in wide range of shapes and widths. If you decide to get the moist or wet Thai noodles , please notice that they are highly perishable and its better to cook them as soon as they are purchased.