How to Make Thai Noodles

My first encounter with Thai noodles was with Pad Thai. I loved it. Then I tasted Drunken Noodles and it was my new favorite Thai noodle recipe. Fast forward a few years and I ordered chicken Thai street noodles at a Thai restaurant that prided themselves on serving authentic Thai street food – and it became my new favorite! I clearly needed to start making my own Thai  noodles since I seemed to love them all!

My first endeavors into making Thai food wasn’t very successful. There was always something *just missing with it. It wasn’t bad – but it wasn’t authentic tasting either. I started studying Thai cuisine, ingredients that were typically used, what ingredients weren’t and what could be substituted for difficult to find ingredients. What I found to be the biggest contributor to unauthentic tasting Thai noodles was not using black soy sauce. This was the key ingredient to Thai cuisine I was missing.

Other key ingredients for Thai noodles”

• Fish Sauce
  Vinegar
  Soy Sauce
  Chiles
  Garlic
  Limes
  Sugar
  Basil + Coriander

This doesn’t mean that every single Thai noodle recipe contains the above ingredients, it means that I highly recommend keeping those ingredients on hand if you want to make Thai noodles on a regular basis. But just like all recipes, you can substitute, exchange, tweak and make it your own to a certain extent.

Recently I made an authentic street noodle recipe with veggies and shrimp. It was delicious!

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Shrimp Thai Street Noodles

I headed on over to my local Asian grocery store and bought rice noodles that are a tad bit wider than the typical ones you get in the grocery store.

Grabbed all the ingredients I needed (including the black soy sauce) to make the sauce for the street noodles. Mixed them all together and set aside.

After mixing the sauce together, it was time to tackle the veggies. I used red bell pepper, onion, garlic, serrano chile and bok choy.

Next is the sautéing of the veggies. This happens in batches. You want to start with the veggies that take the longest to cook.

Once those are soft you add the next batch.

If you are using cabbage like I did with the bok choy, you add it in at the very end as it wilts quickly. I threw in the shrimp at this point too. They cook about the same amount of time.

Once the bok choy is wilted and the shrimp were almost cooked, it was time to mix in the noodles, sauce and herbs.

Once everything is mixed together and coated with the sauce, it’s ready!

This was a really good and quick street noodle recipe! The technique for making this recipe is the same if you are making Pad Thai, Drunken Noodles or any other sort of Asian inspired noodle recipe.

Just keep in mind that keeping a well stocked pantry with items like black soy sauce is very important.

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Shrimp Thai Street Noodles