Khanom Jeen Nam Ya Pa – Thai Spicy Curry Noodles Recipe

Khanom Jeen Nam Ya Pa


5 pieces thin sliced galangal (2mm)
10 Kaffir lime leaves
2 lemongrass (cut into 7cm long and crush them roughly)
1 handful of small red (purple) onions
8 cloves garlic
10-15 dried red chili peppers (this amount could burn your lips)
1 cup sliced scallion (1inch long)
fermented fish sauce (pla rah) – I think you can find the juice that is ready to use?
2 tbsp. fish sauce
7 crushed galingale
2 cups fish meat (cooked and crushed) don’t forget to pick out the bones it could be any kind of fish, but I think Tilapia is the best.
white rice noodle (Khanom Jeen) as much as you want to eat.
fish balls (2 cups)
1 tsp. sugar
1 handful sweet basil
dill (cut 1.5 inch long) as much as you like

Side vegetables:

pickled Chinese cabbage
normal cabbage 🙂
long beans
bean sprouts
dill (cut 1.5 inch long) as much as you like



1. Mash red onion, garlic, 2 pieces galangal, 5 dried chili pepper altogether.

2. In boiling water, add 3 pieces galangal, stuff we have from number 1, Kaffir lime leaves, crushed galingale and the rest of dried red chili peppers. Wait until it is boiling again.

3. Now, add fermented fish sauce, fish sauce, sugar, fish balls, sweet basil, scallion and dill. Wait until it is boiling again then turn off the fire.

The trick is to start with adding small amount of fermented fish sauce. Add more if the test is not right yet. Keep adding little by little until you get the right test. I dare not putting the amount as I didn’t say how much water you should boil in the pot. I usually add half of the pot. 🙂

Sawasdee Ka - Joy

6 thoughts on “Khanom Jeen Nam Ya Pa – Thai Spicy Curry Noodles Recipe”

  1. Thank you very much. Can’t wait to try.
    I’ve been living in Bangkok for 1 year but I’m going back to Switzerland in 3 weeks.
    I need to learn how to make the best nom jeen 🙂

  2. I have a question for you because I can’t get a straight answer out of my Thai family or other Thai friends. My friend has lemon basil plants, or maeng lak. They keep pulling up recipes for me in Thai, but I can’t read Thai. I’m having a difficult time finding recipes that call for that specific basil. Most refer to Thai basil, sweet basil, holy basil,or kaffir leaves. I do believe those are all different. Can the lemon basil be substituted for the kaffir leaves? I was told it’s used in Khanom jeen, but I can’t find a recipe that says to use the lemon basil. Help? 🙂

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