Ns1 Spicy Khonthai Noodle Recipe
Choice of noodle: rice stick, flat noodle, or bean thread noodle in a tasty broth, sliced pork, ground pork, and bean sprouts. On top with green onions, cilantro, crispy wonton, and ground peanuts.
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Ingredients
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Broth & Seasoning
Noodles & Proteins
Vegetables & Aromatics
Crunch & Garnish
Method
Broth & Seasoning
Make the broth
In a medium pot, combine 6 cups broth and 1 cup water and bring to a gentle simmer over medium heat.
Add 2 tbs soy sauce, 1 tbs fish sauce, 1 tsp brown sugar, 1 tbs Thai chili paste (or sambal), and 1 tsp ground pepper. Stir to dissolve and simmer gently for 5 minutes to meld flavors.
Taste and adjust seasoning — add up to 1 tbs more fish sauce for saltiness, another 1 tsp sugar for balance, or more chili paste for heat. Finish by stirring in 1 tbs lime juice off heat.
Noodles & Proteins
Prepare noodles
If using rice sticks or flat rice noodles: soak in hot water according to package until just tender (typically 5–10 minutes) then drain and set aside. If using fresh flat noodle, separate gently and set aside. If using bean thread (glass) noodles: soak in hot water 5–7 minutes until translucent, then drain.
Cook ground pork
Heat 1 tbs vegetable oil in a skillet over medium-high heat. Add minced garlic and sliced shallot; sauté 30–45 seconds until fragrant. Add 6 oz ground pork, breaking it up with a spoon. Cook 4–6 minutes until browned and cooked through. Season with 1 tsp soy (or a splash of fish sauce) and a pinch of pepper. Remove from heat and set aside.
Warm sliced pork
Bring the seasoned broth back to a gentle simmer. Add the 8 oz thinly sliced pork to the simmering broth just long enough to cook through — 1 to 2 minutes for thin slices. Remove with tongs or slotted spoon and place aside on a plate; keep the broth simmering for assembly.
Vegetables & Assembly
Heat bean sprouts
Briefly blanch or dunk 2 cups bean sprouts in the hot broth for 15–20 seconds to warm but retain crunch. Remove and divide between serving bowls as a base layer.
Assemble bowls
Divide prepared noodles among 3–4 bowls (see servings). Top noodles with reserved blanched bean sprouts, spoon 2–3 tbs cooked ground pork onto each bowl, and arrange several slices of the cooked sliced pork on top.
Garnish & Finish
Top each bowl with 1–2 tbsp thinly sliced green onions and 1–2 tbsp chopped cilantro.
Sprinkle 1–2 tbsp coarsely ground roasted peanuts and 1 cup total crispy wonton strips distributed among bowls (about 1/4 cup per bowl).
Add chili flakes or sliced fresh chilies to taste and serve with lime wedges on the side for squeezing over the soup.
Optional: serve additional condiments (extra fish sauce, chili paste) on the side.