How to order at a Thai noodle shop: noodle, broth, size and condiments
A Thai noodle shop needs four things: which noodle, which broth, what goes in, and the size. What each noodle is made of, and how to use the condiment rack.
- A noodle shop wants four things in order: noodle, broth, toppings and size. Say them in one go.
- Ba mee is wheat and usually egg. Woon sen is mung bean. Sen lek, sen yai and sen mee are rice.
- Taste before you season. Add chili flakes and chili vinegar a little at a time; you cannot take them out.
- Yen ta fo gets its colour and taste from fermented tofu, and many shops add pork blood cubes. Say so when you order if you do not eat it.
A Thai noodle shop asks one short question, “sen arai?” (which noodle?), and waits for the rest. If you give four things in order, noodle, broth, toppings and size, you get the bowl you want without being asked back. This article covers how the noodles differ, what each broth tastes like, and how to use the condiment rack on the table without ruining the bowl.
If you have not read about made-to-order stalls yet, start with How to order at a Thai made-to-order stall. The idea is the same, but noodle shops have their own words.
The four things a noodle shop wants to know
- Noodle: sen lek, sen yai, sen mee, ba mee or woon sen
- Broth: nam sai (clear), tom yum, yen ta fo, or haeng (dry)
- Toppings: minced pork, sliced pork, meatballs, and anything you do not want, such as no offal or no vegetables
- Size: thammada (regular) or phiset (special), then eat here or take away
The full sentence comes out like this: “sen lek, tom yum, moo, mai ao krueang nai, thammada, tan tee nee” (thin rice noodle, tom yum, pork, no offal, regular, eating here). Most shops only do a few kinds. Some sell only pork, some only fish balls, so read the sign out front to see what that shop has.
What each noodle is made of
| Noodle | Made from | What it is like | Good with |
|---|---|---|---|
| Sen lek (เส้นเล็ก) | rice flour | flat, wider than sen mee, chewy when blanched | clear, tom yum, dry |
| Sen yai (เส้นใหญ่) | rice flour | about 3-4 times wider than sen lek, soft | yen ta fo, clear |
| Sen mee (เส้นหมี่) | rice flour | thin, round and long; the lightest | clear |
| Ba mee (บะหมี่) | wheat flour, usually egg | yellow, round or flat | dry, or in soup |
| Woon sen (วุ้นเส้น) | mung bean starch | round, clear, slippery | clear, yen ta fo |
The row to watch is ba mee: it is made from wheat and most kinds contain egg. If you react to egg or wheat, pick a rice noodle or woon sen. Bear in mind that every kind of noodle is usually blanched in the same pot of water. For shared equipment, read Eating Thai food with a food allergy.
How the broths taste
| Broth | Taste | Often added |
|---|---|---|
| Nam sai (น้ำใส), clear | rounded, not hot, easy to season yourself | blanched greens, fried garlic |
| Tom yum (ต้มยำ) | sour, hot, a little sweet | chili flakes, lime, at some shops ground peanuts |
| Yen ta fo (เย็นตาโฟ) | sweet and sour, red-pink | fried tofu, squid, morning glory, at many shops pork blood cubes |
| Haeng (แห้ง), dry | rich, coats the noodles | garlic oil, a tossing sauce, broth on the side |
Yen ta fo gets its colour and flavour from a sauce made with tao hu yee, a fermented tofu. Tom yum heat varies a lot between shops. If you take little heat, say “tom yum, mai phet” (not hot) and add chili yourself.
The first time you order tom yum at a new shop, ask for it not hot or less hot. The chili on the table is always there.
Toppings, and what to leave out
A pork shop usually has minced pork, sliced pork, red roast pork, pork balls and offal. A fish ball shop has fish balls, fried fish cake rolls and fish dumplings. If you want everything the shop has, say “ruam” (mixed) or “sai tuk yang” (put everything in). To drop something, add “mai ao…” (I don’t want…). The phrases you will use most:
- Mai ao krueang nai: no offal, so no liver, intestine or blood
- Mai sai phak: no vegetables, such as bean sprouts, morning glory or spring onion
- Mai sai kratiam jiao (no fried garlic) or mai sai thua (no peanuts) for a tom yum that comes with ground peanuts
- Yaek nam: noodles and toppings in the bowl, broth in a separate bag or cup, good for takeaway so the noodles do not go soggy
Regular or special
“Thammada” is the shop’s normal bowl. “Phiset” adds noodles and toppings and costs more, and every shop adds a different amount. If you just want more meat, “perm look chin” (more meatballs) or “perm moo” (more pork) is clearer. If you are not very hungry or are eating other dishes, many shops do “kao lao”: the toppings and broth with no noodles.
The condiment rack
Most noodle shops leave a condiment rack on the table, usually with four things.
| Condiment | Adds | How to add it |
|---|---|---|
| Prik nam som, chili in vinegar | sour, mild heat | half a teaspoon, then taste |
| Prik pon, dried chili flakes | heat, roasted smell | the tip of a spoon; it hits fast |
| Sugar | sweetness | half a teaspoon if the broth tastes flat |
| Fish sauce | salt | taste first; the shop has usually seasoned it |
The broth arrives seasoned. More fish sauce is straight salt on top. WHO recommends that adults eat less than 2,000 mg of sodium a day, equal to less than 5 g of salt, just under a teaspoon. Thailand’s Department of Health has warned that one tablespoon of dark soy sauce holds about 1,200 mg of sodium, so salty condiments use up that allowance fast.
Taste one spoonful of broth before you add anything, then add a little at a time.
Example: ordering for a table of four
Four friends at a pork noodle shop. One loves heat, one does not eat offal, one is allergic to egg, one is very hungry.
| Step | Who | Order | Why |
|---|---|---|---|
| 1 | One | sen lek, tom yum, moo, thammada | Loves heat, but it is a new shop: take the normal level and add chili flakes |
| 2 | Two | sen yai, nam sai, moo, mai ao krueang nai, thammada | Leaves out the offal at the order, nothing to pick out later |
| 3 | Three | sen mee, nam sai, moo, thammada, and “phae khai” (allergic to egg) | Avoids ba mee, which usually contains egg, and asks whether the meatballs or dumplings contain egg |
| 4 | Four | ba mee haeng, moo, phiset | Very hungry; phiset adds noodles and toppings |
Four bowls. Friend one tastes first. If it is not hot enough, one spoon-tip of chili flakes, taste again, then a second. That beats tipping in half a spoon at once and not being able to finish. Friend three mentions the egg allergy when ordering, not when the bowl arrives.
Common mistakes
- Saying only “one bowl of noodles”. The cook has to ask each point back, and a busy one may just pick for you.
- Seasoning before tasting, especially fish sauce and sugar. Some shops season strongly already.
- Assuming clear broth hides nothing. It is simmered from bones or meat. Vegetarians need a dedicated vegetarian (jay) shop.
- Ordering yen ta fo without knowing about the pork blood. If you do not eat it, say “mai ao lueat” (no blood) when you order.
- Taking noodles away without yaek nam. By the time you get home, they have gone soggy.
Summary
A noodle shop wants four things: noodle, broth, toppings and size, said in one go. Three of the noodles are rice; ba mee is wheat and usually egg; woon sen is mung bean. Taste before you touch the condiment rack, and if you are allergic to something, say “phae” (allergic) when you order. The next article in this series covers the words for controlling heat.
Sources
FAQ
What is the difference between nam and haeng?
Nam means the noodles and toppings sit in broth. Haeng (dry) means the noodles are tossed with oil or sauce and no broth, though some shops bring a small cup of broth on the side.
What do I get when I order phiset (special)?
Usually more noodles and more toppings, but every shop adds a different amount. If you only want more meat, say perm look chin (more meatballs) or perm moo (more pork) instead.
I cannot eat wheat. Which noodle should I pick?
A rice noodle, such as sen lek, sen yai or sen mee, and avoid ba mee. But the broth, meatballs and soy sauce may contain wheat, so ask every time, and if your allergy is severe, talk to your doctor first.
Ingredients and heat vary by kitchen and recipe. If you have a food allergy, ask before you order, every time.