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Unlike typical Thai dishes, which are served for communal consumption, most Thai noodle dishes are served as individual dishes. 

While some restaurants will serve Thai noodle dishes, particularly Pad Thai noodles, noodles are more frequently served and eaten at street stalls that specialize in Thai noodle dishes. 

Thai noodles come in a wide variety of shapes and sizes, including “small” (sen lek), “large” (sen yai), angel hair (sen mee), and x-large (gway tiow).  Most Thai noodles are made of rice, though egg noodles (ba mee) and mungbean based glass noodles are also common. 

Other than pad Thai noodles, rad naa and gway tiow are stir fried noodles served with beef, chicken, or pork; condiments, including dried chilies, fish sauce, vinegar, and sugar, are available to tailor to individual diner’s taste.

Otherwise, Thai noodles are normally served in soup, either with spicy red pork (moo daeng), chicken (on the bone), and occasionally coagulated pigs blood.  Unlike most Thai dishes, which are eaten with fork and spoon, Thai noodles are typically eaten with chopsticks and spoon, a reflection of the Chinese origin of the cuisine.

Cr. Michelin Guide Bangkok – Tung Sui Heng Pochana (Rama 4)

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