It is acceptable to be quite picky about ordering your favourite noodle in Thailand… For some vendors, you can even choose the level of spiciness from one to ten, I personally stick with level four or five and never want to try to taste the level ten as the soup colour is dark red! – Parita Nobthai of @thecrafthumpy
It is believed that Guay Tiew was brought to Thailand by Chinese merchants in Ayutthaya era. However, Thai’s adjusted the flavours of soup and noodle elements to suit Thai cuisine and local ingredients found in different parts of the country.
It is acceptable to be quite picky about ordering your favourite noodle in Thailand. You can choose from different type of noodle (egg noodle, vermicelli, thin or big flat rice noodle)or no noodles at all which we call “Kao Laow” (Thai: เกาเหลา) There are also different types of meat balls (pork, beef, chicken, fish). You can have additions including crushed peanut, chopped coriander, chopped spring onion, bean sprouts or even soup on the side. For some vendors, you can even choose the level of spiciness from one to ten, I personally stick with level four or five and never want to try to taste the level ten as the soup colour is dark red! Remember that you always have the freedom to personalise your order. Moreover, most vendors provide the four-condiment set of sugar, chilli flakes, fish sauce and vinegar provide for both dine-in and take-away customers to flavour their own dish.