Sukhothai Noodles

by - October 10, 2011

Have you ever tried "Long Bean Noodles"? I am not sure if you have. I have never seen them outsides Thailand. They are one of Sukhothai's  famous delicious local food, called "Sukhothai Noodles" They are tasty blend of rice noodle mixed with pork slices, pork balls, dried shrimp, crushed peanuts and chewy long beans in a chicken or pork broth. If you haven't tried it, I strongly recommend you to give a try when you get a chance to visit Thailand. 

Sukhothai noodles is one of my favorite Asian style noodles. They are quick delicious and filling meal perfect for any time of the day.  I love to add generous amount chilies powder and little sugar to them. I can tell you that most of my Thai friends add every condiment with a big portion of each one to their noodles bowls!! Strong and full favored!! ( Thai noodles dishes are usually accompanied with condiments of four different flavors – crushed red chili in vinegar (mild spicy and sourly), dried chilli powder (harsh spicy), fish sauce and sugar. It is common to add these condiments into your noodles bowl to make it more favorable to you taste.

Below is my favorite Sukhothai noodles recipe. 

Ingredients for stock 
make 5-6 servings 
550 grams chicken carcass 
2,500 ml. water
1/3 white radish (peeled and cut into thick pieces)
1/2 carrot (peeled and cut into thick pieces)
1 teaspoon minced garlic
1/4 teaspoon salt 
1/4 teaspoon pepper powder
1 teaspoon sugar  
10 tablespoon fish sauce or to taste

1 pack of rice noodles (cook until tender but firm to the bite)
some bean sprouts 
200 grams long beans (boiled, cut into bite size)

250 grams of pork meat (boiled and sliced)
1 pack of pork balls
200 grams of minced pork (boiled)
some dried shrimp 
some fried garlic
some crushed roasted peanuts 
some spring onion (sliced) 
wonton skin (deep fried)

Place chicken carcass, carrot, white radish in a stock pot. Cover all with cold water. Bring up to a simmer. 
Scoop up and disregard the brown "foam" forming at the top of the stock. Simmer for about 4 hours. 

Add sugar, salt, pepper and fish sauce. 
To serve place a portion of rice noodles, long beans in a bowl. Ladle the hot stock over. Top with pork slices, pork balls, dried shrimp, crushed peanuts, wonton skin, fried garlic and spring onion.  


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  1. Wow! I love this pure simple broth! Looks so delicious...and your presentation of noodles are so beautiful! I had pho tonight (eat out) but I can eat this noodle! I've never tried Sukhothai Noodles before but it looks really delicious!

  2. @Nami | Just One Cookbook Hi Nami,
    Thanks for your comment. I love pho too. :-)