| Revision as of 10:46, 3 January 2025 editBoyTheKingCanDance (talk | contribs)Extended confirmed users, Page movers, Pending changes reviewers173,877 edits Added tags to the page using Page Curation (improve categories)Tag: PageTriage← Previous edit | Latest revision as of 15:54, 4 January 2025 edit undoPaul 012 (talk | contribs)Autopatrolled, Extended confirmed users, Pending changes reviewers80,145 edits not relevant here | ||
| (17 intermediate revisions by 8 users not shown) | |||
| Line 1: | Line 1: | ||
| ⚫ | {{short description|Thai noodle dish}} | ||
| {{Italic title}} | |||
| ⚫ | {{short description|Thai |
||
| {{Italic title|reason=]}} | |||
| {{Infobox prepared food | {{Infobox prepared food | ||
| ⚫ | | name = | ||
| | name = ''ก๋วยเตี๋ยวไทย'' | |||
| | name_italics = true | |||
| | image = Boat_noodles.jpg | | image = Boat_noodles.jpg | ||
| | image_size = | | image_size = | ||
| | caption = | | caption = | ||
| | alternate_name = | | alternate_name = | ||
| | place_of_origin = Thailand | |||
| | country = Thailand<ref>John Welford. The Origin of Pasta: The Marco Polo Connection.</ref> | |||
| | region = ] | |||
| | national_cuisine = ] | | national_cuisine = ] | ||
| | creator = Derived from Chinese '']'' | |||
| | creator = ]<ref name=":0">มหาวิทยาลัยสุโขทัยธรรมาธิราช โครงการเลือกสรรหนังสือ. ว่าด้วยที่ค้าขายนอกกรุง. คำให้การขุนหลวงวัดประดู่ทรงธรรม เอกสารจากหอหลวง (หน้า 8).</ref> | |||
| | course = Breakfast, lunch, and dinner | |||
| ⚫ | | |
||
| | main_ingredient = Rice noodles, pork, beef, poultry, seafood, broth | | main_ingredient = Rice noodles, pork, beef, poultry, seafood, broth | ||
| | variations = | | variations = | ||
| | calories = |
| calories = | ||
| | similar_dish = '']'', '']'', '']'', |
| similar_dish = '']'', '']'', '']'', '']'' | ||
| | other = | | other = | ||
| }} | }} | ||
| Line 23: | Line 20: | ||
| | c = 粿條 | | c = 粿條 | ||
| | p = guǒ tiáo | | p = guǒ tiáo | ||
| | teo = guê<sup>2</sup> diao<sup>5</sup> | |||
| | poj = guê2diao5 | |||
| | qn = hủ tiếu | |||
| | th = ก๋วยเตี๋ยว | | th = ก๋วยเตี๋ยว | ||
| | vi = Hủ tiếu | |||
| }} | }} | ||
| '''''Kuai tiao''''' or '''''kuaitiao''''' ({{langx|th|ก๋วยเตี๋ยว}}, from {{lang-zh|粿條}}) is a group of Thai rice noodle dishes of Chinese origin. It is a derivative of '']'', Southern Chinese noodles with several local variants throughout Southeast Asia. | |||
| '''Kuai Tiao Thai''' ({{langx|th|ก๋วยเตี๋ยวไทย}}, {{RTGS|''kuaitiao thai''}}) is a ]<ref>สุกัญญา สุจฉายา. อาหารไทยสมัยกรุงศรีอยุธยา. วารสารมนุษยศาสตร์ปีที่ 24 ฉบับที่ 2, กรกฎาคม-ธันวาคม 2560</ref> dish eaten in ] and is a beloved noodle dish<ref>ม.ร.ว.คึกฤทธิ์ ปราโมช, 2490. สี่แผ่นดิน</ref> that holds a special place in the hearts and kitchens of Thailand. Known for its versatility, affordability, and rich flavors, Kuai Tiao Thai has become a staple meal for locals and a must-try dish for tourists. This article delves into the origins of Kuai Tiao Thai, its cultural significance, and the many types of this iconic dish available across Thailand. | |||
| Chinese noodle dishes may have been introduced to Siam during the ], but the earliest written mention of ''kuaitiao'' dates only to 1898, in the '']''.<ref>{{cite web |author1=เอนก นาวิกมูล |title=ก๋วยเตี๋ยว กินกันมานาน แต่คนไทยทำก๋วยเตี๋ยวขายครั้งแรกเมื่อใด |url=https://www.silpa-mag.com/culture/article_37871 |website=Silpa Wattanatham |access-date=4 January 2025 |language=th |date=12 December 2023 |orig-date=September 1999}}</ref> The dish was popularized among ethnic Thais following an initiative of Prime Minister ] in 1942, during World-War-II shortages.<ref>{{cite web |title=ตามรอยเส้น กว่าจะมาเป็น ‘ก๋วยเตี๋ยว’ ตอนที่ 1: คนไทยกิน ‘เตี๋ยว’ ตั้งแต่เมื่อไหร่? |url=https://becommon.co/culture/noodle-history-1/ |website=Common (becommon.co) |access-date=4 January 2025 |language=th |date=15 October 2018}}</ref><ref>{{cite web |title=ก๋วยเตี๋ยว สร้างชาติ ทางออกวิกฤตเศรษฐกิจฉบับ จอมพล ป. พิบูลสงคราม |url=https://www.silpa-mag.com/culture/article_26610 |website=Silpa Wattanatham |access-date=4 January 2025 |language=th |date=29 April 2023}}</ref> | |||
| == Origin == | |||
| The history of Kuai Tiao Thai can be traced back to the influence of Chinese immigrants in Thailand during the Ayutthaya period (1350–1767). Chinese traders brought their culinary traditions, including noodle-making techniques, to the region. Over time, these influences were adapted and integrated with local Thai ingredients and flavors, resulting in the unique Thai-style Kuai Tiao Thai we know today. | |||
| Today, many variants of ''kuaitiao'' are known, including local styles such as '']'' from ], ''kuaitiao Sukhothai'' from the ] area, '']'' 'boat noodles' from the ], ''kuaitiao liang'' from the East, and the stir-fried ].<ref>{{cite web |title=ตามรอยเส้น กว่าจะมาเป็น ‘ก๋วยเตี๋ยว’ ตอนที่ 2: ‘เตี๋ยว’ นี้ ถิ่นใคร? |author1= ศุภกิจ พิทักษ์บ้านโจด |author2=Common Team |url=https://becommon.co/culture/noodles-2/ |website=Common (becommon.co) |access-date=4 January 2025 |language=th |date=15 October 2018}}</ref> | |||
| King Rama VI (reigned 1910–1925) is often credited with popularizing Kuai Tiao Thai as a street food. During his reign, the dish became a practical solution to urbanization and the need for quick, affordable meals. Today, Kuai Tiao Thai is deeply embedded in Thai culture, representing a fusion of Chinese culinary techniques and Thai ingenuity. | |||
| ===Types of Kuai Tiao in Thailand=== | |||
| Thailand’s Kuai Tiao offerings are incredibly diverse, reflecting the country's regional flavors and ingredients. Here are some of the most popular types: | |||
| * {{lang|th|ก๋วยเตี๋ยวเรือ}} (Kuai Tiao Reua): Known as "]," this dish originated from vendors who sold noodles from boats along canals. The broth is rich and flavorful, often made with a combination of pork or beef blood, spices, and dark soy sauce. It’s typically served in small portions to mimic its original preparation on boats. | |||
| * {{lang|th|ก๋วยเตี๋ยวต้มยำ}}ก๋วยเตี๋ยวต้มยำ (Kuai Tiao Tom Yum): This variation incorporates the famous Thai tom yum flavors of spicy, sour, and tangy. It often includes lime juice, chili flakes, peanuts, and sometimes a touch of sugar, creating a vibrant and aromatic dish. | |||
| * {{lang|th|ก๋วยเตี๋ยวเย็นตาโฟ}}ก๋วยเตี๋ยวเย็นตาโฟ (Kuai Tiao Yen Ta Fo): Yen Ta Fo stands out for its bright pink broth, flavored with fermented bean paste. This dish is often served with fish balls, tofu, and morning glory, making it a unique and colorful choice. | |||
| * {{lang|th|ก๋วยเตี๋ยวแห้ง}} (Kuai Tiao Haeng): This dry noodle dish is served without broth. Instead, it’s mixed with seasonings such as soy sauce, garlic oil, and chili, often accompanied by a side of soup. | |||
| * {{lang|th|ก๋วยเตี๋ยวสุโขทัย}} (Kuai Tiao Sukhothai): Originating from the Sukhothai province, this dish is characterized by its sweet and tangy flavor profile. It includes thin rice noodles, ground pork, green beans, and peanuts, often garnished with lime and fresh herbs. | |||
| * {{lang|th|ก๋วยเตี๋ยวลูกชิ้นปลา}} (Kuai Tiao Look Chin Pla): Fish ball noodles are a lighter option, featuring clear broth and handmade fish balls. The simplicity of the dish allows the freshness of the ingredients to shine. | |||
| * {{lang|th|ก๋วยเตี๋ยวเป็ด}} (Kuai Tiao Ped): Duck noodle soup is a hearty and aromatic choice, featuring tender braised duck, fragrant spices, and sometimes medicinal herbs. | |||
| === Key Ingredients and Noodle Varieties === | |||
| The foundation of Kuai Tiao Thai lies in its noodles, which come in various forms: | |||
| * {{lang|th|เส้นเล็ก}} (Sen Lek): Thin rice noodles. | |||
| * {{lang|th|เส้นใหญ่}} (Sen Yai): Wide rice noodles. | |||
| * {{lang|th|บะหมี่}} (Ba Mee): Egg noodles. | |||
| * {{lang|th|วุ้นเส้น}} (Woon Sen): Glass noodles made from mung bean starch. | |||
| Common toppings include sliced meats (pork, chicken, beef, or duck), fish balls, tofu, and vegetables like bean sprouts and morning glory. Broths are often enriched with aromatic herbs, spices, and condiments such as fish sauce, vinegar, and chili flakes, allowing diners to customize their bowls to taste. | |||
| === Kuai Tiao Thai and Thai Street Food Culture === | |||
| Kuai Tiao Thai is synonymous with Thai street food culture. Found at roadside stalls, markets, and food courts, it’s an affordable and convenient meal for people from all walks of life. Vendors often specialize in one or two types of Kuai Tiao Thai, perfecting their recipes over generations. The dish also reflects Thailand’s communal dining culture. Sharing a table at a noodle shop or stall fosters social interaction, making Kuai Tiao Thai more than just a meal—it’s a cultural experience.<ref>โรม บุนนาค. รัฐนิยมของจอมพล ป. เมื่อไทยจะเป็นมหาอำนาจ. เรื่องเก่าเล่าปัจจุบัน</ref> | |||
| Kuai Tiao Thai is more than just a noodle dish; it’s a culinary icon that embodies the rich history and cultural diversity of Thailand. From its Chinese origins to its evolution into a distinctly Thai creation, Kuai Tiao Thai continues to delight and nourish people across the country. Whether enjoyed as a quick street food snack or a comforting bowl at home, Kuai Tiao Thai remains a testament to Thailand’s vibrant food culture.<ref>ชาติชาย มุกสง. 2475 กับการปฏิวัติรสชาติอาหาร : จากการกินเพื่ออยู่สู่การกินพื่อชาติและการต่อสู้ทางวัฒนธรรมของรสชาติในสังคมไทยร่วมสมัย. จาก ๑๐๐ ปี ร.ศ.๑๓๐ ถึง ๘๐ ปีประชาธิปไตย</ref> | |||
| == References == | == References == | ||
| {{reflist}} | {{reflist}} | ||
| ⚫ | ] | ||
| {{Soup-stub}} | |||
| ] | |||
| {{Thai-cuisine-stub}} | |||
| ⚫ | ] | ||
| {{improve categories|date=January 2025}} | |||
Latest revision as of 15:54, 4 January 2025
Thai noodle dish
 | |
| Place of origin | Thailand |
|---|---|
| Associated cuisine | Thai |
| Created by | Derived from Chinese kway teow |
| Main ingredients | Rice noodles, pork, beef, poultry, seafood, broth |
| Similar dishes | Kuyteav, kyay oh, shahe fen, hủ tiếu |
| Kuai tiao | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Chinese | 粿條 | ||||||||||
| |||||||||||
| Thai name | |||||||||||
| Thai | ก๋วยเตี๋ยว | ||||||||||
Kuai tiao or kuaitiao (Thai: ก๋วยเตี๋ยว, from Chinese: 粿條) is a group of Thai rice noodle dishes of Chinese origin. It is a derivative of kway teow, Southern Chinese noodles with several local variants throughout Southeast Asia.
Chinese noodle dishes may have been introduced to Siam during the Ayutthaya period, but the earliest written mention of kuaitiao dates only to 1898, in the Bangkok Times. The dish was popularized among ethnic Thais following an initiative of Prime Minister Plaek Pibulsonggram in 1942, during World-War-II shortages.
Today, many variants of kuaitiao are known, including local styles such as khao soi from northern Thailand, kuaitiao Sukhothai from the Sukhothai area, kuaitiao ruea 'boat noodles' from the central region, kuaitiao liang from the East, and the stir-fried pad thai.
References
- เอนก นาวิกมูล (12 December 2023) . "ก๋วยเตี๋ยว กินกันมานาน แต่คนไทยทำก๋วยเตี๋ยวขายครั้งแรกเมื่อใด". Silpa Wattanatham (in Thai). Retrieved 4 January 2025.
- "ตามรอยเส้น กว่าจะมาเป็น 'ก๋วยเตี๋ยว' ตอนที่ 1: คนไทยกิน 'เตี๋ยว' ตั้งแต่เมื่อไหร่?". Common (becommon.co) (in Thai). 15 October 2018. Retrieved 4 January 2025.
- "ก๋วยเตี๋ยว สร้างชาติ ทางออกวิกฤตเศรษฐกิจฉบับ จอมพล ป. พิบูลสงคราม". Silpa Wattanatham (in Thai). 29 April 2023. Retrieved 4 January 2025.
- ศุภกิจ พิทักษ์บ้านโจด; Common Team (15 October 2018). "ตามรอยเส้น กว่าจะมาเป็น 'ก๋วยเตี๋ยว' ตอนที่ 2: 'เตี๋ยว' นี้ ถิ่นใคร?". Common (becommon.co) (in Thai). Retrieved 4 January 2025.