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Pad thai, phat thai, or phad thai, is a stir-fried rice noodle dish commonly served as a street food in Thailand as part of the country's cuisine. It is typically made with rice noodles, shrimp, peanuts, a scrambled egg, and bean sprouts. The ingredients are fried in a wok.
Beef noodle soup is a noodle soup made of stewed or braised beef, beef broth, vegetables and noodles. It exists in various forms throughout East and Southeast Asia.
Phở or Pho is a Vietnamese soup dish consisting of broth, rice noodles, herbs, and meat, sometimes chicken. Phở is a popular food in Vietnam where it is served in households, street-stalls, and restaurants country-wide. Residents of the city of Nam Định were the first to create Vietnamese traditional phở. It is considered Vietnam's national dish.
Soy sauce chicken is a traditional Cantonese cuisine dish made of chicken cooked with soy sauce. It is considered as a siu mei dish in Hong Kong.
Rice vermicelli is a thin form of noodle. It is sometimes referred to as "rice noodles" or "rice sticks", but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves.
Fried noodles are common throughout East Asia, Southeast Asia and South Asia. Many varieties, cooking styles, and ingredients exist.
Indian Chinese cuisine, Chinese Indian cuisine, Sino-Indian cuisine, Chindian cuisine, Hakka Chinese or Desi-Chinese cuisine is a distinct style of Chinese cuisine adapted to Indian tastes, combining Chinese foods with Indian flavours and spices. Though Asian cuisines have mixed throughout history throughout Asia, the most popular origin story of the fusion food resides with Chinese labourers of Calcutta, who immigrated to British Raj India looking for work. Opening restaurant businesses in the area, these early Chinese food sellers adapted their culinary styles to suit Indian tastes.
Silver needle noodle, rat noodle, bee tai bak, runny nose vermicelli or lot, giam ee (เกี้ยมอี๋) is a variety of Chinese noodle. The noodles are short, about 5 cm long and 5 mm in diameter, and white semi-transparent in colour. The noodles are available in many Chinese markets in Chinese populated areas such as Hong Kong, Taiwan, Cambodia, Indonesia, Malaysia, Thailand, Vietnam and Singapore.
Singapore-style noodles is a dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly char siu pork, and/or prawn or chicken.
Mami is a popular Filipino noodle soup made with wheat flour noodles, broth and the addition of meat or wonton dumplings. It is related to the pancit class of noodle dishes, and the noodles themselves are sometimes called pancit mami.
Soto mie, Soto mi, or Mee soto is a spicy Indonesian noodle soup dish commonly found in Indonesia, Malaysia, and Singapore. Mie means noodle made of flour, salt and egg, while soto refers to Indonesian soup. In Indonesia, it is called soto mie and is considered one variant of soto, while in Malaysia and Singapore it is called mee soto.
Khanom chin or Khanom jeen are fresh, thin rice noodles in Thai cuisine which are made from rice sometimes fermented for three days, boiled, and then made into noodles by extruding the resulting dough through a sieve into boiling water. Khanom chin is served in many kinds of stock: coconut milk, fish curry, and chilli.
Kwetiau goreng is an Indonesian style of stir fried flat rice noodle dish. It is made from noodles, locally known as kwetiau, which are stir-fried in cooking oil with garlic, onion or shallots, beef, chicken, fried prawn, crab or sliced bakso (meatballs), chili, Chinese cabbage, cabbages, tomatoes, egg, and other vegetables with an ample amount of kecap manis. In Asia, kwetiau is available in two forms, dried and fresh. Its recipe is quite similar to another Chinese Indonesian favourite, mie goreng, with the exception of replacing yellow wheat noodles for flat rice noodles.
Wonton noodles is a noodle dish of Cantonese origin. Wonton noodles were given their name, húntún, in the Tang Dynasty. The dish is popular in Southern China, Hong Kong, Indonesia, Malaysia, Singapore and Thailand. The dish usually consists of egg noodles served in a hot broth, garnished with leafy vegetables and wonton dumplings. The types of leafy vegetables used are usually gai-lan, also known as Chinese broccoli or Chinese kale. Another type of dumpling known as shui jiao (水餃) is sometimes served in place of wonton. Shrimp wonton are mostly known as Hong Kong dumplings. The wontons contain prawns, chicken or pork, and spring onions, with some chefs adding mushroom and black fungus. In Indonesia especially in North Sumatra, West Kalimantan and South Sulawesi, wonton noodles are called mie pangsit.
Khao soi or khao soy is a Chin Haw dish served in Laos and northern Thailand. A comparable dish, ohn no khao swè, is widely served in Myanmar. The name means "cut rice" and is derived from the Tai-Kadai language family. In Myanmar, it is known as "khao swè", an adaptation of the original name. Traditionally, the dough for the rice noodles is spread out on a cloth stretched over boiling water. After steaming, the sheet noodles are rolled and cut with scissors.
Hong Kong Soya Sauce Chicken Rice and Noodle is a street food stall in Outram, Singapore. It is owned and run by Chan Hon Meng. In 2016, the stall became one of the first two street food locations in the world to be awarded a star in the Michelin Guide, although it lost its star in 2021. It has since become internationally franchised under the English name Hawker Chan.
Hill Street Tai Hwa Pork Noodle is a street food stall in Kallang, Singapore. It is owned and run by Tang Chay Seng. In 2016, it became one of the first two street food locations in the world to be awarded a star in the Michelin Guide.
Thơm Portland, or simply Thơm, is a Vietnamese restaurant in Portland, Oregon.