Gway Tiew Rua P. Prathep by Pa Saen Meng Jai

Noodles in a rich broth seasoned with pork or beef blood (Nam Tok), offering a mellow, sweet, salty, spicy, and aromatic flavor with spices. Served in bite-sized bowls, often consumed in multiple servings consecutively.

Boat noodles use glass noodles (made from mung beans, clear and slippery) or egg noodles (made from egg and wheat flour, yellow) in a rich broth.

A Thai-style clear soup, intensely flavored like noodles but without noodles. Contains meat, meatballs, and water spinach. Often eaten with steamed rice.

Noodles or Kao Lâo to take home. Slightly larger portion than dining in.

Boiled meat (pork or beef) or liver, blanched in broth. Served separately as a shared plate for snacking or with noodles.

Beef or Pork Meatballs, blanched until bouncy, served with a flavorful dipping sauce.

Crispy fried pork fat, salty and rich. Used as a topping for noodles to add a crunchy texture and rich aroma.

Crispy fried pork rind, puffed and light. Pairs well with boat noodles.

Cooked Steamed Rice

Water spinach blanched to a tender-crisp, sweet texture. A popular side vegetable for boat noodles.

Thai dessert made from coconut milk and steamed flour in small cups. The bottom layer is sweet with coconut sugar, and the top layer is salty and rich with coconut cream. The flavor contrasts well with the spiciness of the noodles.

Assorted carbonated soft drinks for refreshment.

Clean Drinking Water