Let’s cut to the chase: Tang Meng Noodle (Sukhumvit Rd., between sois 47-49) is awesome. Best-known for its bamee ban (wide egg noodles, as opposed to the regular spaghetti-width ones), Tang Meng also serves a well-regarded bowl of yen ta fo (noodles in a pink seafood sauce), flavor-filled pork noodles in a sweet-sour tom yum sauce with crispy barbecued pork, and even a decently turned-out plate of khao mun gai (chicken rice).
There are more dishes that I’m not even going to bother to mention, like a wide variety of khao pads (fried rice dishes) and fried noodle selections like pad see ew (fried noodles in soy sauce), @Specialkrb’s favorite. That is because they come from the kitchen in back, which technically makes Tang Meng a restaurant and not a noodle stall, but I don’t care, because the noodle dishes made up front are that good. So go ahead and order a bowl of bamee moo (pork), luk chin pla (fish meatballs), tom yum (in a sweet-spicy chili sauce), nam yaek (noodle broth on the side) for 40 baht (50 baht for a “special” sized portion).
Don’t forget to venture a few feet into Sukhumvit Soi 49 for some fried wontons from Fried Wonton Lady (20 baht for 8, including a sweet chili dipping sauce) if, like me, you are striving to maintain your butternut squash-shaped figure. Just don’t order the nam than sod (fresh sugarcane juice), which actually comes in a can and is not, in fact, fresh. You can thank me later.