If you’re looking for Tom Yum Goong Noodles in a creamy soup, you’ll find pure delight at P’Aor (ร้านพี่อ้อ). Here are the details: http://www.eatingthaifood.com/2013/06/the-best-tom-yum-goong-noodles-in-bangkok/
Tom yum goong is one of Thailand’s most popular dishes. In fact you might remember a video I did awhile ago about the easy recipe for tom yum goong (http://www.youtube.com/watch?v=v3lIJLRibEM). But along with just the soup, noodles in tom yum soup is also an extremely common dish throughout restaurants and the streets of Bangkok. There are two kinds of tom yum soup, one is the clear version, and one is the creamy version (normally made creamy by the addition of condensed milk). Now on the streets of Bangkok you’ll find infinite stalls hawking clear tom yum soup noodles, but it’s rare to find noodles with the creamy tom yum goong soup… except if you head over to the famous P’Aor (ร้านพี่อ้อ) restaurant where you’ll find a seriously epic bowl of shrimp tom yum goong noodles.
Just off Petchaburi Soi 5 is P’Aor (ร้านพี่อ้อ). I was super psyched to be eating and as soon as we sat down, we ordered a number of dishes. The first dish was the Khao Goong Rad Sauce Man Boo (ข้าวกุ้งราดซอสมันปู). It began with a plate of white rice which was topped with a huge jumbo prawn before being covered in thick creamy oily juices from the head or a crab. The sauce was immaculate, lightly sweet from the crab and spiced with a light curry. It was seriously amazing, especially if you really enjoy seafood. Next I ordered Ba Mee Yok Neau Ob (บะหมี่หยกเนื้ออบ) which is egg noodles topped in oven baked beef. Yet again, P’Aor (ร้านพี่อ้อ) absolutely hammered it home with this dish, it was exquisite. The egg noodles, while normally yellow in color, are made green for this dish but really have no taste difference than the normal yellow egg noodles.
Finally it was time to take my first bite of what could easily be the best and definitely the most epic bowl of kuay Kuay Teow Tom Yum Goong Nam Khon (ก๋วยเตี๋ยวต้มยำกุ้งน้ำข้น) in Bangkok. The duo of jumbo prawns sitting on top of the soup was quite a sight to behold. They were meaty monsters, and the first step to eating any bowl of this soup would be to peel off the shell, dip the body of the prawn into the tom yum soup and devour it. And of course, don’t forget to suck out all the marvelous buttery juices from the head of the shrimp. The noodles were remarkable, sponging up all the insanely flavorful creamy broth. While I’m sure they did make the soup creamy with some condensed milk, they also used a generous amount of shrimp head juices and oils in the soup to create the intensely rich flavor. Another thing I loved about their soup was that it was nicely spiced with herbs and lemongrass and the galangal could really be felt.
If you’re looking for perhaps the best tom yum soup noodles in Bangkok, you most definitely need to go to P’Aor (ร้านพี่อ้อ) restaurant in Bangkok, Thailand.
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