Krua Mue Thue

Noodles in a pink broth made from fermented bean curd sauce, with fish balls, pork blood, crispy squid, and water spinach. Mild flavor, slightly sour, sweet, and salty.

Green Shanghai noodles topped with a thick, savory gravy, kale, and seafood. Mild flavor, fragrant with wok aroma.

Wide rice noodles stir-fried with tender marinated pork and kale in a thick, savory gravy. Mild flavor, fragrant with fermented soybean paste.

Chewy glass noodles stir-fried with egg, various vegetables, and seafood. Seasoned to perfection, dry and well-cooked, with a fragrant wok aroma.

Thin rice noodles tossed with Tom Yum seasoning, chili powder, roasted peanuts, and lime juice. No soup. Bold flavor, perfectly sour and spicy.

Wide rice noodles stir-fried with seafood, seasoned with soy sauce. Savory and slightly sweet flavor, with a hint of wok hei (smoky aroma).

Rice vermicelli noodles served with a light red coconut curry sauce. Seasoned sour, sweet, savory, and salty, with minced pork, tofu, and bean sprouts. Rich flavor, fragrant with coconut milk.

Rice vermicelli noodles stir-fried with fresh shrimp. Seasoned to perfection, noodles are soft but not mushy, with a fragrant wok aroma. Easy to eat.

Phuket-style stir-fried noodles (Hokkien noodles). Chewy noodles stir-fried with a rich sauce, meat, and vegetables. Savory and slightly sweet flavor.