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Boat noodles or ''kuai tiao ruea'' ((タイ語:ก๋วยเตี๋ยวเรือ)) is a Thai style noodle dish, which has a strong flavor. It contains both pork and beef, as well as Dark soy sauce, Pickled bean curd and some other spices, and is normally served with meatballs and pig’s liver. The soup also contains ''nam tok'' ((タイ語:น้ำตก)), which is cow or pigs blood mixed with salt, to season the soup. The color of the soup is similar to beef noodles soup ((タイ語:ก๋วยเตี๋ยวเนื้อ)). It is commonly served in a small bowl. The other ingredients of boat noodles are garlic, fried garlic, radish, cinnamon, bean sprouts, parsley, morning glory and some paprika. Type of the noodles for boat noodle are several, thin rice noodles, egg noodles, sen yai ((タイ語:เส้นใหญ่)) and sen lek. ((タイ語:เส้นเล็ก)) Boat noodles are commonly served with pork crackling and basil or sweet basil. ==History== Boat noodles have been served since the period of Plaek Phibunsongkhram in 1942, and were original served from boats that traversed Bangkok's canals.〔(【引用サイトリンク】date=2012-01-19 )〕 In the past, a merchant who sold boat noodles would have been the only person working on a small boat, and would have had to do everything by himself from paddle a boat, scald the noodles, season the soup, serve the dish, check the bill and wash the dishes. If the bowl was too big, it would be difficult to hand over to the customer on the land and might be easily spill. This is the reason why the boat noodle’s bowl is small, for the convenience and safety of the merchant. Nowadays the dish is also served in riverside restaurants, but the dish's historical identity is maintained by it still being served in a small bowl, and often with a boat moored in front of the canteen. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Boat noodles」の詳細全文を読む スポンサード リンク
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