Some call it “Shrimp Noodles Ao Kae”, others “Prawn Noodle Ao Ke” (หมี่น้ำกุ้ง อ่าวเก).
There is no need to overthink it. This is prawn noodles, Phuket-style in a very old-school local shop.
It did take me some time to find the humble-looking eatery (so perhaps Grab would be faster).
Located along Phoonphon Road in Talat Nuea, the shop actually looks very unassuming and simple from the outside and even simpler inside.
There are MICHELIN stickers on the wall, metal tables, metal stools, tiled walls, condiment bowls on the table, and a bright red menu in Thai listing the noodle options.
Don’t worry, they will provide an English menu (which may be still confusing in its own way).
For Singaporeans, the idea of prawn noodles is familiar enough. But Phuket’s version is not quite the same as our hae mee.
Singapore prawn mee usually comes with a richer, darker broth made from prawn shells, often with pork ribs, sliced pork, kang kong, beansprouts and chilli powder on the side.
Here, the broth is lighter and cleaner, with a gentler prawn sweetness, but I found it tasty and appealing in its own way.
The menu is simple once you decide on three things: noodle type, serving style and portion size. Noodle options include Wide Egg Noodles, Stick Egg Noodles, Wide Rice Noodles, Stick Rice Noodles, Rice Vermicelli and Glass Noodles.
You can have them in Soup, Dry or Tom Yum style, with prices generally at Normal (THB 60), With Wonton (THB 70), and Extra (THB 80).
The toppings include shrimp, pork and wonton, while the condiments on the table let you adjust the noodles with chilli, vinegar, sweet sauce and other seasonings.
I tried both the dry and soup versions. The dry noodles came with yellow egg noodles, prawns, sliced pork, greens, beansprouts, fried shallots, crushed peanuts and sauce at the bottom of the bowl.
This was the more appetising version for me. After giving everything a good toss, the noodles picked up a savoury, slightly sweet and nutty flavour, with the peanuts and fried shallots adding fragrance and texture.
The soup on the side helped too. It was clear and light, with a mild prawn sweetness rather than a strong seafood punch.
The soup version came with yellow noodles, shrimp, sliced pork, greens and wonton in a pale, clear broth. This was more straightforward and comforting.
The wonton was worth adding, with its skin soft and slippery, and a small savoury filling inside.
The condiments are important here.
There were dark sweet sauce, sliced chillies in vinegar, chilli flakes and other seasonings on the table, which gave the bowl more lift and helped cut through the sweetness.
Shrimp Noodle Ao Kae may not be the same as our hae mee back home, but I liked this Phuket version very much.
A part of me even wondered if this lighter, cleaner style was closer to how our forefathers’ prawn noodles may have tasted in the past.
And honestly, I am still thinking about that bowl.
Shrimp Noodle Ao Kae
76 Phoonphon Road, Talat Nuea, Mueang Phuket, Phuket 83000, Thailand
Opening Hours: 10am – 3pm (Mon – Sun)
Google Maps – Shrimp Noodle Ao Kae
🇹🇭 Click HERE for other PHUKET Food Entries
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