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I was fortunate enough to try boat noodles when I visited Thailand a few years ago. I remember it being an incredibly rich and sour bowl of noodles. And I also remember loving it.
Produced in Thailand.
The first thing that you notice after cooking these noodles is that the broth is really dark and almost has a black hue. The flavor is a good mix of sourness and acidity that cuts through the richness. And the added white pepper flavor is warming.
The noodles are thin rice vermicelli that picks up the broth well and they only take a minute to cook.
The spice is subtle at first, but it builds nicely after a few bites, giving you a pleasant warmth. I would say these noodles are pretty close to what I had in Thailand. I’m surprised by the amount of richness they were able to fit into this bowl.
To enhance this, I would add some pickled Thai chilis for a sharp, tangy heat that complements the sourness. Some sliced pork and fresh mint would be a perfect addition to balance the rich broth.
Tasting Notes
- Spice Level: 2/5
- Broth Viscosity: 2/5
- Noodle Thickness: 1/5
- Noodle Type: Straight
- Topping Suggestions: Pickled Thai Chilis, Sliced Pork, Mint
Order these noodles here: Thasiam Thai Boat Noodles
Have you tried these boat noodles before? Rate them below!
Frequently Asked Questions
For the spice level, my friend James, who taste tests the ramens with me, gives his rating out of 5 based on his experience with the heat. My own spice tolerance tends to be higher than most, so James’s rating gives a more general sense of the spiciness. Keep in mind that spice is still subjective, so what’s mild for him might be spicy for you, and vice versa!
That’s how thick or thin the broth is. A 1/5 would be very watery, while a 5/5 would be super thick and almost syrupy.
This is just a general gauge of how thick the noodles are compared to other instant ramen noodles I’ve tried. A 1/5 would be very thin, like vermicelli, and a 5/5 would be very thick and wide.
Here, I’m just describing the style or texture of the noodles, like “udon-like” for a chewy and thick noodle, or “thin and curly” for a more classic instant ramen style.
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