YOUR BOWL, YOUR RULES.
Delicious on their own. Endless if you want them to be.
Our Gai and Dan Dan noodles are crafted to taste like a home-cooked bowl. Comforting, authentic, and satisfying all on their own.
But some days you’re feeling extra. Some days you want crunch, heat, freshness, protein or a combination that only you would come up with.
That’s what Pimp My Noods is all about.
Exploring new recipes or just making them yours.
Explore quick adds, creative twists, and recipe ideas shared by our community. And hopefully you too!
Keep it simple, or go full chef mode.
Your bowl. Your rules.
The Classics
Our classic Pimp my Noods recipes for both Dan Dan & Gai Noods. As we ate them growing up, striaght to your bowl.
Dan Dan
1
For a classic bowl of my grandmother’s Dan Dan Noods, you’ll need: ±30g pork mince, Soy Sauce, spring onions, crushed peanuts, Sichuan pepper flakes and if you’re a pro, Sui Mi Ya Cai.
3
Follow the Noods instructions for Dan Dan Noods and load them into a bowl. The layering is up to you but we suggest the mince on top of the noodles followed by the Sui Mi Ya Cai, peanuts, Sichuan pepper flakes and finally the spring onions.
What Is Sui Mi Ya Cai?
Sui Mi Ya Cai (碎米芽菜) is a fermented, finely chopped mustard green condiment originating from the Sichuan province of China. It's sweet, savoury and deeply umami.
2
Fry the mince in a splash of oil and soy sauce. The mince should be brown and caramelized. While it sizzles away, prepare the rest of your garnishes. We suggest crushing the peanuts and chopping the spring onions.
4
Slurp away! Experience the bowl of Noods that was the symbol of comfort throughout my childhood.
Why It's Called “Dan Dan”
Originating from street vendors in Sichuan Province, “Dan (担)” refers to carrying a load on a shoulder pole.“Dan Dan Mian (担担面)” literally means:“Pole-Carried Noodles.”
Gai Noods
1
For a traditional bowl of Gai Noods, a mother-in-law's recipe, inspired by the streets of Bangkok, you'll need: shredded roast chicken breast, beansprouts, coriander, peanuts, a lime wedge, fresh Bird’s eye chillies and for something extra, Fish sauce.
3
Follow the Noods instructions for Gai Noods and load everything into a bowl. Place the chicken first, letting it absorb the broth. Top it off with the beansprouts, coriander, peanuts, Bird's eye chillies, a squeeze of lime and a small splash of fish sauce.
what is fish sauce?
Thai fish sauce, known as “Nam Pla” (น้ำปลา), is a fermented seasoning made from fish and salt, essential to the flavour backbone of Thai cuisine.It is salty, savoury, deeply aromatic, and full of natural umami.
2
Whether your roast chicken is shop bought, leftovers in the fridge or a quick air-fried thigh, shred it to bite sized pieces. Chop the chillies, tear the coriander and crush the peanuts.
4
Sip the broth and slurp away! The comforting heat will take you back to home...or the streets of Bangkok.
What is "Kuay Teow Gai'
The inspiration behind this flavour, Kuay Teow Gai originated from Chinese immigrant noodle traditions that fused with Thai flavours and street-food culture in early 20th-century Bangkok. Today it remains one of the most iconic, everyday noodle soups you can find in Bangkok.