A Plus Thai Place’s Sukhothai Noodle Soup | Thai Food in America Recipes

This recipe comes to us from Chefs Sanun Nakapat and Aura Piyada of New York City’s A Plus Thai Place. The chefs cooked this dish for us on our Thai Food in America series, episode 3, “Cooking Thai Regional Dishes: North and South.”

Estimated cooking time: 15 minutes


  • 4 ounces rice noodles
  • String beans
  • Bean sprouts
  • 1 tablespoon palm sugar (you can substitute cane sugar if necessary, but as it is sweeter than palm sugar, you may want to reduce the quantity)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon chili paste
  • 1 tablespoon chili powder
  • 1 cup chicken broth


  1. Steam rice noodles with string beans and bean sprouts, set aside in a bowl.
  2. Mix together the palm sugar, fresh lime juice, fish sauce, chili paste, and chili powder and simmer in chicken broth.
  3. Pour over steamed noodles and mix together.
  4. Garnish with ground pork, meat balls, boiled egg, crushed peanut, crispy garlic, bean sprouts, and cilantro.

Watch Chefs Sanun and Aura make it:

This series is sponsored by Thai Select USA.

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