Thasiam Instant Dried Rice Stick Noodles with Spicy Sauce

This is Thasiam’s Dried Thin Boat Noodles in the nam tok style, which traditionally goes in a sour-spicy beef-salad direction with dark soy, lime, fish sauce, and chili. Thasiam sits in the same Thai-street-food space as their more familiar Thai Boat Noodles, and I wanted to see how the waterfall version compares.

Produced in Thailand.

What’s in the Package

Inside the pack you get a bundle of thin, straight dried white rice stick noodles, a dark Spicy Sauce pouch, and a small clear yellow-orange sachet.

How to Cook Thasiam Instant Dried Rice Stick Noodles with Spicy Sauce

1. Bring about 400ml of water to a boil and add the rice stick noodles.
2. Boil for 1½ to 2 minutes. The pack says 1 minute, but that left them a little crunchy for us, so give them the extra time for a proper chew.
3. Drain well. This is a dry bowl, no soup.
4. Add the sauce and oil, then toss until the noodles are evenly coated.

How Does It Taste

Out of the pack the noodles smelled like fish sauce. Anchovy, salty, funky, strongly Thai. Once it’s cooked and tossed, the flavor goes sour and dark-soy. It’s not super spicy. James put the spice at 2 out of 5, and it’s more sour than hot. There’s a surprise heat at the finish that builds over a few bites, but sour and salty are the dominant notes.

The dark soy in the spicy sauce is what carries the bowl. What’s missing is the iron, bloody note a real nam tok would have. Traditional Thai nam tok sauce uses a touch of boiled beef blood for that mineral taste, and this packet version doesn’t have it. It’s a cleaner, simpler take, the dark-soy-and-sour base without the blood. Whether that’s a loss or a win depends on what you’re after.

The noodles cook up with a good chew once they get the full 1:30 to 2 minutes. At 1 minute they’re still a little crunchy. Noodle thickness is a 3 out of 5, thin rice sticks but with real structure.

How Does It Compare

The closest match is the Thasiam Thai Boat Noodles, the same brand’s soup version of the boat noodle profile. That one has a richer, darker broth with cinnamon and herbal notes over a deep sourness.

Outside the brand, the Thai Kitchen Lemongrass & Chili Instant Rice Noodle Soup is the other rice-stick option, but it’s built as a soup rather than a dry noodle.

If you want a straight Thai boat noodle soup, go with the Thai Boat Noodles from this same brand. If you want a dry sour-spicy Thai street noodle with actual chew, this is the one.

How to Level Up Thasiam Instant Dried Rice Stick Noodles with Spicy Sauce

We always taste these plain first, just the noodles and sauce, so we can judge the bowl as it comes. But this is one that really wants toppings. The base sauce is good, it’s just meant to be dressed up.

Fresh bean sprouts are the starting point, a classic Thai street topping that adds water and crunch. Chopped cilantro and sliced green onions bring brightness. Fried garlic feels like a non-negotiable for me for the crunch and convenience. Add a squeeze of fresh lime at the end.

A small drizzle of neutral oil while the noodles cook helps keep them from sticking during the dry toss. A teaspoon is plenty. For protein, thin-sliced grilled beef or leftover rare steak on top pushes it toward an actual nam tok dish. And a few torn mint leaves if you want to go fully into Isaan salad territory.

Final Verdict

I liked this one a lot. I’d buy it again, especially for a quick Thai noodle fix when I don’t feel like making Pad Thai from scratch. Just make sure you have some toppings on hand.

How do I rate my ramen? Check out the Ramen Rating Guide.

Related Instant Ramen

• Thasiam Thai Boat Noodles
• Fusia Pad Thai Ramen Noodles
• Thai Delight Pad Thai Noodles
• Thai Kitchen Lemongrass & Chili Instant Rice Noodle Soup
• A-kuan Rice Noodle With Konjac Hot Pot Flavor

Where to buy Thasiam Instant Dried Rice Stick Noodles with Spicy Sauce

• Amazon
• Weee!
• Yami