The Easiest Homemade Thai Wheat Noodles Recipe

Last updated on August 6th, 2024 at 08:15 pm

The Thai Wheat Noodles recipe is a tasty and chewy meal and is famous in Thai cooking. You can put them in soups, stir-fries, or curries as they soak up spices really well. They likely originated in China a long time ago.

The main difference between Thai wheat noodles and rice noodles is that Thai wheat noodles stay firm when cooked. Rice noodles get slippy when wet. The texture of Thai wheat noodles pairs nicely with Thai spices as well.

This easy Thai wheat noodles recipe has only 4 easy steps and takes about 15 minutes to be ready. So grab your cooking kit and let’s dive into the cooking part!

The Story of Thai Wheat Noodles

The Origin

• Wheat noodles likely arrived in Thailand from China as early as the 13th century Sukhothai period via trade routes
• Chinese merchants traveling south probably introduced noodle-making techniques and wheat flour to Thai cooks
• Early Thai wheat noodles would have mixed Chinese and Thai flavors and ingredients
• By the 14th century Ayutthaya period, records show rising wheat consumption indicating it was used more regularly in noodles

1800s – 1900s

• Street hawkers began selling boat noodles – a popular salty Thai wheat noodle soup still eaten today
• Wheat likely became a more common noodle ingredient

• King Rama V reopened ports bringing a surge of foreign merchants and ingredients
• Wheat noodles intermixed with rice noodles and evolved into signature Thai dishes like:

• Pad Thai
• Drunken noodles
• Kuaitiao Khua Kai

• By the 1900s, chewy wheat noodles were fully ingrained into the central Thai food culture

Origins can be traced back 700+ years to China but have distinctly adapted to Thai cuisine over the centuries

Different Types of Thai Wheat Noodles

Widths

• Sen Lek: thin or vermicelli
• Sen Yai: wide or broad
• Sen Kui: flat and wide
• Sen Chan: medium round width

Shapes

• Sen Yai: cut into strips
• Ba Mii or Bamee: hand pulled into a crinkly shape
• Wun Sen: angel hair
• Kuaitiao: cut into flat strips
• Mee Krob: crispy fried

Flavored Varieties

• Mee Krob: crispy fried with sweet/salty flavor
• Ba Mii Pad Gai: egg noodles fried with chicken
• Sen Chan Green Curry: infused with green curry paste
• Kuaitiao Tom Yam: flavored with hot and sour tom yum broth
• Sen Kui Pad See Ew: flat noodles fried with soy sauce
• Sen Lek Pad Kee Mao: spicy wide rice noodles
• Sen Chan Kun Chiang: with Chinese red sauce
• Ba Mii Pad Pak: fried with mixed vegetables

Regional Differences

• Northern: Kaeng hang lay curry often served over thin sen lek noodles
• North Eastern (Issan): som tam papaya salad commonly served with a mound of sen lek noodles
• Southern: Khanom chin curry noodles made from fresh thin rice noodles
• Central Plains: Kuaitiao and ba mii noodles common in pad thai, soups, stir fries

Necessary Equipment for Thai Wheat Noodles Recipe

• Cooking Pot: Large stock pot or saucepan to hold ample water for boiling noodles
• Colander or Steamer: To drain, rinse, or steam noodles after cooking
• Metal Tongs or Strainer: For handling and serving cooked noodles
• Pair of Chopsticks: For stirring and separating noodles while cooking
• Slotted Spoon: To scoop or transfer noodles from cooking liquid
• Measuring Cups: For precise amounts of broth, sauces, or water
• Kitchen Timer: To monitor the exact noodle cooking time for al dente texture
• Mixing Bowls: To combine sauce ingredients or toss noodles
• Wok or Sauté Pan: For pan-frying noodles or finishing in stir-fry
• Clean Towels or Dish Rack: For cooling excess water from cooked noodles
• Knives and Cutting Board: To slice add-ins like chicken, shrimp or veggies
• Serving Plates or Bowls: For presenting the finished noodle dish
• Small Prep Bowls: For measured additions like garlic, ginger, or spices
• Heat Resistant Spatula: For nonstick stir-frying or folding noodles
• Ladle or Baster Spoon: For evenly drizzling sauce over the top before serving

Ingredients Required for Thai Wheat Noodles Recipe

Cooking Liquid

• Water: for boiling or steaming
• Chicken, Beef, or Vegetable Stock: for extra flavor
• Coconut Milk: for creamy curries
• Tom Yum Paste: for hot & sour broth
• Soy Sauce or Oyster Sauce: for stir fries and sautéing

Aromatics

• Garlic: sautéed in oil for enhanced flavor
• Ginger: pairs well with heavier noodles
• Scallions or Cilantro: bright garnish on finished noodles
• Thai Basil or Mint Leaves: fresh herbal accompaniment
• Chili Peppers or Chili Oil: spikes heat and complexity

Protein

• Chicken, Pork, Beef or Seafood: popular additions either mixed into noodles or placed on top
• Tofu or Eggs: for vegetarian/vegan dishes
• Roasted Nuts: crunchy contrasting topping

Vegetables

• Bean Sprouts and Shredded Carrots: classic pad Thai favorites
• Bok Choy, Chinese Broccoli, Cabbage: more robust veggies
• Bamboo Shoots, Snap Peas, Baby Corn: crunchy complements
• Tomatoes, Cucumbers, Peppers: lighter options

Sauces/Condiments

• Fish Sauce, Soy Sauce, Oyster Sauce: salty umami seasonings
• Vinegar: balance richness and cut grease
• Peanuts or Crispy Shallots: beloved Thai garnishes
• Lime Wedges: bright, fresh acidic juice and aroma

Steps to Cook Thai Wheat Noodles Recipe

Step 1: Boil Noodles

• Bring a large pot of water to a rapid boil
• Add Thai wheat noodles and stir immediately with chopsticks to prevent sticking
• Boil for 2-3 minutes until noodles are cooked al dente
• Drain noodles into a colander and rinse briefly with cool water

Step 2: Prepare Remaining Ingredients

• While noodles are boiling, prepare protein, vegetables, aromatics, and sauce ingredients
• Slice chicken or beef and chop veggies and herbs like bok choy, basil, cilantro
• Mince garlic, ginger, and chilies and mix sauce ingredients like fish sauce, oyster sauce, etc.

Step 3: Cook Dish

• For a soup, bring broth to a simmer in a separate pot with desired ingredients
• For a stir-fry, heat oil in a wok and quickly stir-fry aromatics, protein, and veggies
• For a curry, simmer coconut milk with spices and Thai red curry paste

Step 4: Finish Dish

• For soup, add boiled noodles and garnishes right before serving
• For stir-fries or curry, toss cooked noodles with other ingredients to coat evenly
• Adjust seasoning and add extra sauce or spice as needed
• Garnish with herbs, chili flakes, or a wedge of lime

Secret Tips to Quickly Cook Thai Wheat Noodles Recipe

Apart from the steps above, follow the tips below to make the cooking process quicker:

• Bring a large pot of water to a rapid rolling boil before adding noodles – speeds up cooking
• Add a splash of vinegar or lemon juice to the cooking liquid – keeps noodles from sticking
• Stir immediately when adding noodles to prevent clumping – allows even cooking
• Boil for exactly 2 minutes for fresh noodles or 4+ minutes for dried – perfect texture
• Shock in an ice bath after boiling to stop carryover cooking – prevents overcooking
• Drain well in a colander and toss with a little oil to prevent sticking – eases stir-frying
• Add soaked dried shiitake mushrooms or dried shrimp to boiling water for bonus flavor
• Slice protein and veggies while the noodles are boiling – multitask for efficiency
• Use pre-minced garlic and ginger versus chopping fresh for quicker aromatics prep
• Microwave curry paste with coconut milk for fast sauce instead of simmering – time saver
• Combine sauce ingredients like fish sauce, lime juice, and sugar in advance – assemble ahead
• Use pre-toasted cashews or crispy shallots instead of raw – instant texture and crunch
• Garnish simply with a wedge of lime rather than elaborate fruit carvings – quick finish

Serving Suggestions with Thai Wheat Noodles Recipe

Soups

• Tom yum goong: Hot and sour soup with shrimp
• Kuaitiao nam ya kung: Noodle soup with Chinese broccoli and crispy garlic
• Ba mii tom kha kai: Coconut galangal noodle soup with chicken

Stir Fries

• Pad see ew: Classic stir fry with Chinese broccoli and dark soy sauce
• Pad kee mao: Spicy basil fried noodles with chili, tomatoes and onions
• Kuaitiao pad kem: Noodles fried with pork and pickled daikon radish

Curries

• Khao soi: Northern Thai coconut curry noodle soup with crispy noodles on top
• Kuaitiao khua kai: Fried noodles topped with red curry sauce and egg
• Ba mii kra pao: Wheat noodles cooked in basil chicken stir fry style sauce

Salads

• Yum woon sen: Glass noodle salad with pickled vegetables, tomato and minced pork
• Som tam thai: Green papaya salad classically served with a big mound of sen lek noodles
• Yam wun sen: Tangy vermicelli noodle salad with celery, tomato and chicken

The neutral flavor, pleasant chewy texture, and versatility of this recipe allow it to shine in everything from fragrant soups to sweet and tangy salads. They pair beautifully with typical Thai ingredients like fresh herbs, bold curries, and punchy vinegars.

Variation in Thai Wheat Noodles Recipe

Ingredients

• 8 oz fresh Thai wheat noodles
• 1 lb shrimp, peeled and deveined
• 1 cup pineapple, diced
• 1 red bell pepper, sliced
• 1 tbsp Thai red curry paste
• 2 garlic cloves, minced
• 2 tbsp brown sugar
• 1⁄4 cup vegetable oil + more for frying
• 1⁄4 cup chopped cilantro
• Lime wedges

Instructions

1. Toss wheat noodles in starch like potato or cornstarch to lightly coat
2. Deep fry noodles in 2 inches oil until crispy, 3-4 minutes
3. Drain fried noodles on a paper towel-lined plate
4. Heat 1⁄4 cup oil in a wok on high, and sauté garlic until fragrant, 30 seconds
5. Add shrimp and peppers, stir fry for 2 minutes
6. Stir in curry paste and pineapple, sprinkle brown sugar over top
7. Toss crisp fried wheat noodles into the wok and mix well, 1 minute more
8. Remove from heat, top with cilantro, serve with fresh lime wedges

Nutritional Information of Thai Wheat Noodles Recipe

For a standard 100g preparation:

Calories

• 110 calories

Macronutrients

• Carbohydrates – 22g
• Protein – 4g
• Fat – 1g
• Sugar – 1g

Micronutrients

• Calcium – 25mg
• Iron – 1mg
• Potassium – 55mg
• Vitamin A – 15 IU
• Vitamin C – 0mg
• Sodium – 300mg

When Comparing 100g of Dried vs. Fresh Noodles

• Fresh noodles have fewer calories and carbs since some moisture remains
• Dried noodles lose moisture in processing so carbs and calories concentrate

For a 300-calorie wheat noodle dish portion with veggies and protein

• 35-40g of carbohydrates
• 15-25g of protein
• 10-15g of fat

Wheat noodles offer a nutritionally well-rounded base that pairs nicely with healthy add-ins like lean protein, antioxidant-rich vegetables, and metabolism-boosting spices.

Wrapping It up

Among so many dishes from Thai cuisine, the Thai Wheat Noodles Recipe has always had a special place in my heart. It signifies great historical relevance and amazing taste in noodles equally.

So the next time you’re in the mood for a soup and you want something fancy but nutritious, try this hearty Recipe. It may very well become your favorite!