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.
