The ‘big noodles‘ in the past
Noodles came to Thailand along with the arrival of noodles. It is assumed that during the reign of King Narai the Great, when Thailand had trade with foreign countries, the reason why noodles were the ‘biggest’ food was because there were a lot of Chinese people living in our country and they liked to boil and eat them on boats, adding pork, vegetables, and seasonings. When Thai people saw this, they were excited by the novelty and easily adopted the culture of eating noodles. Eventually, they began to make their own
Noodle-eating class
Nowadays, Thai people use to cook many dishes. The combination of cultures has led to a wide variety of noodles to choose from, including boiledwith soup, such as Pad Thai, Pad See Ew, etc.
As a foodie, the lines are important.
1. Big noodles
Size: 1.5-2.5 centimeters
Energy: 220 kcal per 100 grams
Caution: Easily spoiled, heavily oiled and may be reused.
Wide noodles are made from rice flour, mixed with other plant-based flours. They are made by rolling the dough into thin sheets, steaming it, and then cutting it into. Most wide noodles are ready to be cooked, or what are called ‘fresh noodles’, and must be coated with oil to prevent them from sticking together.
Even though it has the most oil, it does not mean that eating it is the fattest. When comparing 100 grams, what you have to be careful about is the ‘humidity’ of fresh. Which must be eaten within 1-2 days. If stored longer than that, it tends to have a rancid smell. Also, be careful of the dangers of ‘oil’ mixed with the noodles, which may come from reused oil, which may contain polar compounds or be contaminated with aflatoxin, a toxic substance that can harm our bodies.
2. Thin noodles
Size: 0.1-0.2 cm.
Energy: 180 kcal per 100 grams
Caution: Preservatives
Sen Lek has the same ingredients as Sen Yai, i.e. made from rice flour, but they differ in size and final processing: Sen Lek must be dried to สมัคร ufabet remove moisture. They are generally divided into 2 types: semi-dry, such as Sen Lek in the noodles we usually eat, which must be eaten within 3-5 days, and dry, such as Sen Chan, which can be stored for a year.
Small noodles provide less energy than large noodles and also contain less moisture. However, research in Thailand found the highest amount of preservatives such as ‘benzoic acid’ in small noodles, as high as 17,250 milligrams per kilogram, which is 17 times higher than the standard. Furthermore, ‘sulfur dioxide’, a substance that inhibits the growth of microorganisms, was found. It is commonly used as a preservative to prevent mold in various dried food products, which can also have negative effects on our bodies.
3. Rice vermicelli
Size: Less than 0.1 cm
Energy: 150 kcal per 100 grams
Caution: Preservatives
White rice vermicelli is also made from rice flour, but its physical characteristics are different. It is a uniform round noodle, white and long. In addition to being seen in when it is finished, the moisture must be removed, turning it into dry rice vermicelli. This means that even though it does not provide as much energy as small rice vermicelli, it is still at risk of preservatives and mold.
4. Noodles
Size: 0.1-0.2 cm.
Energy: 280 kcal per 100 grams
Caution: High energy content. Eating too much will make you fat.
The noodles are different from the previous three in terms of the flour used, which is made from wheat flour. The unique characteristic is that eggs are added to the mixture, giving a yellow color. However, if green food coloring is added, they will become jade. Most are fresh noodles. Before using, the flour must be mixed in to prevent from sticking together in lumps.
It is well known that are the type of noodle that provides the most energy. However, if you look at the details, you have to consider the amount you will eat and control it so that it is not too much.
5. Glass noodles
Size: 0.1-0.2 cm.
Energy: 180 kcal per 100 grams
Caution: Eating it will not make you lose weight as you think. It contains preservatives and mold.
Glass noodles are made from mung bean starch mixed with tapioca starch. They are long, clear, colorless noodles that have gone through a drying process or reduced moisture content. have long been a subject of debate among people about whether eating them will make you slim or fat. We conclude that many people share that eating glass makes you fat the most is ‘wrong’ information because they calculate from the weight of dry glass In fact, they should calculate from the weight of glass soak in water. When calculated correctly, do not provide the most energy, but they still provide more than rice vermicelli.