The family of Thai noodle soups — from clear broth to spicy tom yum base, with endless customisation.
Sen yai (wide flat rice), sen lek (thin rice, most common), sen mee (vermicelli), ba mee (egg noodles) — each behaves differently in broth.
Choose noodle type + protein (pork/chicken/beef/mixed) + broth (clear/tom yum/boat noodle/dry); then tell them your spice preference.
'Haeng' (dry) means noodles in sauce without broth — great for takeaway; 'nam' means with soup.
30–60 THB for street stalls; 80–150 THB in sit-down restaurants; some famous shops charge 150–200 THB.
Guay teow is Bangkok's default lunch — a customisable noodle soup where you choose the noodle type, protein, and broth style at the counter, then the bowl arrives within minutes.
Noodle width (thin sen lek is most common), protein (pork, chicken, beef, or fish balls), and broth (clear, or the darker "tom yum" style with a sour-spicy kick) are the three decisions — see the noodle types guide if the terminology is unfamiliar.
40–70 THB at any street stall or informal restaurant — genuinely one of the cheapest full meals available in the city, and available virtually everywhere.