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Pye Boat Noodle Astoria 35-13 Broadway

New with a small menu. I had the beef dark boat noodles and they were super, with Mindanao deep broth. Go Go Go

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  1. I welcome your recommendation but I don't know what type of food this is other than assuming that it must be Filipino (sorry, I am a dumdum). Could you describe it a little more?

    2 Replies
      1. re: ratgirlagogo

        As Aubwah says they are a Thai specialty soup noodle dish usually made from a spiced (star anise, cinnamon, lemongrass, galangal etc.) meat stock to which bean sprouts, celery, meat bits, meat balls, and rice noodles are added. They are served with a tray of additional spice ups - chillies in vinegar, chillies in fish sauce, dried roasted chilli flakes, fish sauce, sugar - to be used as one might wish.
        Boat noodles, kuai-tiao ruea ก๋วยเตี๋ยวเรือ, are usually featured in a resto that specializes in them like the famous Saap Coffee Shop at 5183 Hollywood Blvd L.A.

      2. Thanks to both of you for the explanation. I will check them out.

        1. Oh my god. If their boat noodles are even remotely similar to my beloved (and dearly, dearly missed) bowls from Pa Ord and Sapp in LA, I am ALL OVER THIS PLACE. :D

          1. I went back on friday and was equally pleased with the dark boat noodles. We also had Tom Yum Bolarn, a chicken broth noodle soup with an assortment of fish balls and meat balls a bit on the sweet side, a really different and fine creature. With all this we had their watermelon slushy which I haven't had since Sripraphai stopped making them.

            1. Do they use sugar in their dishes?

              Is their hot sauce limited to sugar filled Sriracha.

              And this nice blog post mentions neither:

              With Sapporo and Singha on tap soon, there is no reason not to check this 'well designed exterior place' out.

              4 Replies
              1. re: jonkyo

                I hope they use a little sugar in their dishes, like every restaurant in Thailand. Even without speaking any Thai, it should be pretty easy to tell them you don't want any.

                1. re: el jefe

                  Every restaurant in Thailand, or more correctly, every cook in Thailand does not use sugar.

                  I was told at Playground that the dishes are all salt and spices based with no sugar.

                  The sugar industry is the the human body what the petro industry is to the environment.

                  This is a public service announcement, if efforts you avoid snapples, arazona tea, coke, pepsi, etc.

                  1. re: jonkyo

                    Don't tell us what to avoid jonkyo. Just report on chow.
                    Got it?

                    1. re: johnk

                      My reports that one is missing out of flavor, if sugar is corrupting drinks such as tea, is just an extension of what can be applied with food.

                      My encounters with NYC Thai restaurants loading dishes with sugar, dilutes the otherwise medley of flavors, so this is my report. Some may find it applicable, and to try to distinguish this point.

                      Maybe I got it all wrong, maybe not.

                1. Pye Boat Noodle is a wonderful addition, not only to Astoria, but to the NYC Thai food scene, as well!

                  I have enjoyed trying a number of their offerings:

                  The "Snacks" have been great. Taro Rolls, light and crispy; Salted Wings, perfect little bar snacks; Yum soon sen (glass noodle salad), delicious. The papaya salad, while perhaps not as complex as others I have tried in Queens, was nicely balanced.

                  The dishes over rice are delicious, if not particularly distinctive, save for the fact that here they top the ample pile of jasmine rice with a nicely fried egg, lending the plate a homey feel, and that extra bit of deliciousness.

                  The fried noodles -- I tried the See Ew and the Kee Mao -- were very respectable, with lots of basil (in the latter) and the aroma indicative of a good hot wok.

                  The soup noodles are clearly their piece-de-resistance, and different from anything in NYC. The "Boat Noodle," which I tried with pork and rice noodle (you can choose from 4 different types), has a light mouthfeel, but a deep undertone of spices, like star anise. The bowl's composition is wonderful, with lots of fish balls, fresh herbs, fried pork skins, etc. This could certainly become a trend to compete with ramen. For me, it's too sweet, to start. But, a selection of condiments is provided, so it's fun to kick your bowl up a notch. Very soon, the sweetness is balanced with the spicy/salty/sour of the hot condiments.

                  The "Tom Yum" Bolarn Noodles are not your usual Tom Yum -- it's actually similar to the above broth, and again, quite sweet before embellishing.

                  The "Yen Ta Fo" Noodle is an odd color of red -- I wonder what makes it that color -- but had a mild, delicious flavor. The squid was nice and soft.

                  The "Baa Phoo Moo Dang" was nice -- very Hong Kong-style. This is egg noodle in chicken broth with crab meat and roasted pork,.

                  1 Reply
                  1. re: BTaylor

                    interesting sounds good

                    yen ta fo is normally spelled yong tau foo or something like that, its actually a chinese dish from hokkien and teochew people, but southeast asia has a very big population of both. I believe thailand is mainly teochew, its all been adapted to local tastes. I havent actually tried in thailand but the thai places here tend to make it red (i think it might be from vinegar), which is quite a different than the real one which is in a light broth and you add condiments to it (chili oil etc)