The Chinese sure loved their wanton noodles, and here on Chowhound, there's been extensive discussion on the wanton noodles and its regional variations: HK-style (drool!), Singapore-style (meh!), Malaysian KL-style (yum!), Indonesian-style (yuks!), etc.
Here in Thailand, I just had a marvellous local version that's *every* bit as good as its HK and KL counterparts, but with the unique Thai way of balancing various flavors and textures expertly. This very popular noodle stall is located inside the UNESCO-listed 100-Year-Market in Sam Chuk, Suphanburi Province.
The Bamee (Chinese egg-wheat noodles) was dressed lightly in a subtle & delicious dressing with soy sauce, nam pla (fish sauce), onion-flavored oil, golden-crisp-fried minced garlic & scallions, topped with beansprouts, "moo daeng" (Chinese char-siu/caramelised roast pork), and slices of minced fish cake. The taste was also sweetish from the additional of white sugar crystals, and spicy from dried chilli powder.
Pickled green chillies (in vinegar) were also available on the side. The result? One great noodle dish - this stall's springy, fine-textured noodles was a great base for the tasty combination of various toppings aforementioned.
A bowl filled with"kaew" (poached Chinese wanton dumplings), minced pork and sliced pork made a great side-dish.
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