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Restaurants›KHON Thai Kitchen by Seeda›Thai Boat Noodle Recipe

Thai Boat Noodle Recipe

Name: KHON Thai Kitchen by Seedas Thai Boat Noodle Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 cups beef or pork broth (low-sodium); 2 cups water; 1 lb pork or beef bones (optional, for deeper flavor); 1 tbs dried or fresh galangal (sliced) or ginger if unavailable; 2 stalks lemongrass (bruise and smashed); 3 leaves kaffir lime leaves (torn); 4 cloves garlic cloves (smashed); 1 each shallot (halved); 1 tbs palm sugar or brown sugar; 3 tbs fish sauce; 1 tbs soy sauce (light); 1 tbs tamarind paste; 1 tsp dried chili flakes (adjust); 1 tsp ground white pepper; 12 oz thinly sliced beef (sirloin or flank) or pork; 8 each pork meatballs (optional); 4 oz pig's blood cube or congealed blood (traditional, optional); 2 cups bean sprouts (blanched quickly); 1 cup Chinese morning glory / water spinach (optional); 2 tsp fried garlic (for garnish); 2 tbs crushed roasted peanuts; 0.25 cups fresh cilantro leaves; 0.25 cups fresh Thai basil (optional); 2 stalks thinly sliced green onions; 2 each lime wedges; 1 tsp fried garlic oil (optional); 8 oz rice noodles (thin, sen lek or pho-style rice noodles); 1 cup soy bean sprout or mung bean sprouts (for serving); 2 tbs chili vinegar or sliced Thai bird chiles in vinegar; 1 tsp dark soy sauce (for color, optional)

Inspired by KHON Thai Kitchen by Seeda

Time1h 15m

Serves4

Make Thai Boat Noodle Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Broth

6 cups beef or pork broth (low-sodium)

2 cups water

1 lb pork or beef bones (optional, for deeper flavor)

1 tbs dried or fresh galangal (sliced) or ginger if unavailable

2 stalks lemongrass (bruise and smashed)

3 leaves kaffir lime leaves (torn)

4 cloves garlic cloves (smashed)

1 each shallot (halved)

1 tbs palm sugar or brown sugar

3 tbs Fish sauce

1 tbs soy sauce (light)

1 tbs tamarind paste

1 tsp dried chili flakes (adjust)

1 tsp ground white pepper

Meat & Toppings

12 oz thinly sliced beef (sirloin or flank) or pork

8 each pork meatballs (optional)

4 oz pig's blood cube or congealed blood (traditional, optional)

2 cups bean sprouts (blanched quickly)

1 cup Chinese morning glory / water spinach (optional)

2 tsp fried garlic (for garnish)

2 tbs crushed roasted peanuts

1/4 cups Fresh cilantro leaves

1/4 cups fresh Thai basil (optional)

2 stalks thinly sliced green onions

2 each Lime wedges

1 tsp fried garlic oil (optional)

Noodles & Seasoning

8 oz rice noodles (thin, sen lek or pho-style rice noodles)

1 cup soy bean sprout or mung bean sprouts (for serving)

2 tbs chili vinegar or sliced Thai bird chiles in vinegar

1 tsp dark soy sauce (for color, optional)

1 tsp sugar (to balance)

Method

Broth

Prepare aromatics

Smash the garlic and bruised lemongrass stalks, slice the galangal (or ginger) and halve the shallot. Tear the kaffir lime leaves into pieces to release oils.

Simmer bones (if using)

In a large stockpot, add 6 cups of beef or pork broth, 2 cups of water and the bones. Bring to a gentle boil over high heat, then reduce to a simmer and skim any foam for 10–15 minutes to clarify.

Infuse broth

Add the prepared aromatics (lemongrass, galangal, garlic, shallot, kaffir lime leaves) to the pot. Simmer gently for 25–30 minutes to infuse the flavors. If you didn’t use bones, simmer the store-bought broth with aromatics for 15–20 minutes.

Season broth

Stir in the tamarind paste, fish sauce, light soy sauce, palm sugar, chili flakes, and ground white pepper. Taste and adjust: add more fish sauce for saltiness, palm sugar for sweetness, or tamarind for sourness. Simmer 5 more minutes.

Strain and finish

Strain the broth through a fine-mesh sieve into a clean pot or bowl to remove aromatics and bones. Keep the broth hot over low heat until serving.

Noodles & Meat Preparation

Prepare noodles

Soak or cook the rice noodles according to package instructions until just tender (al dente). If using dried thin rice noodles, soak in hot water 5–8 minutes, then drain and rinse under cold water to stop cooking. Portion about 2 oz (by weight) per serving into bowls.

Cook meat and meatballs

If using pork/beef meatballs, bring the finished broth to a gentle simmer and cook the meatballs in the broth until cooked through (about 5–7 minutes). For thinly sliced beef or pork, briefly blanch the slices in the hot broth or dip them in a ladle of boiling broth until just cooked (10–30 seconds depending on thickness). If using pig's blood cubes, warm them gently in the broth for 1–2 minutes to heat through without breaking apart.

Assembly & Garnish

Assemble bowls

Divide the prepared rice noodles among serving bowls. Top each bowl with an assortment of meats: sliced beef, a couple of meatballs, and a piece or two of warmed pig’s blood if using. Add a small handful of blanched bean sprouts and morning glory or water spinach if desired.

Ladle broth and season

Ladle the very hot strained broth over each bowl, enough to just cover the noodles and toppings (about 2 cups per bowl). Add 1 tsp dark soy sauce to each bowl if you prefer a deeper color and 1/2 tsp sugar if you want it slightly sweeter. Offer additional fish sauce, chili vinegar, and sliced chiles at the table so diners can adjust saltiness, sourness, and heat to taste.

Garnish

Garnish each bowl with fried garlic, crushed roasted peanuts, chopped cilantro, Thai basil, and sliced green onions. Squeeze lime over the top and drizzle a little fried garlic oil if desired. Serve immediately while hot.