Kuaitiao Sukhothai (Thai: ก๋วยเตี๋ยวสุโขทัย, "Sukhothai rice noodles") is a style of rice noodle soup (kuai tiao) served in Thailand. It consists of rice noodles with stock and toppings, combining rice noodle which almost served with thin type of noodle called “sen lek”. Sliced pork or sweet pork-based broth, ground pork and crackling are almost based on topping. Thin sliced green beans, small pieces of salted turnip, ground peanut are the main ingredients. The taste is based on sweet mellow and smell of lime, dressing with fish sauce and ground chili. Kuaytiaw sukhothai is popular served two types: dry or with soup.
Thailand has traded with the Chinese since the Sukhothai era by shipping the Celadon Sangkhalok Ware. According to the trading document, there was not a record about noodle until the Ayutthaya era. The reign of King Ramathibodi III (Narai), during 1656-1688) was the golden age of various foods. Due to the trading with many countries so not only exchanging goods, but also many types of food from other countries to Siam. Afterward, Thais adapted those foods to suit their local ingredients and their tastes. The noodle also came along with the Chinese merchants, they cooked and shared it to others as the new dish which made people wanted to try this single dish that was easily cooked just boiling noodle, adding meat, and pouring soup. At the present, Kuaytiew has adapted into many parts of Thailand. Kuaytiew Sukhothai, local people call “Kuaytiew-Thai” but outside people call “Kuaytiew-Sukhothai”. The differences are ingredients, which consists of thinly sliced green beans, ground peanut and lime juice. Kuaytiew Sukhothai is similar to "Kamphaeng Phet" which is called ‘Kuaytiew Cha-Kung-Rao’. In the opposite way, Sukhothai’s is topped by red slightly pork and Kamphaeng Phet’s flavors by turnip and dried salted prawn. Also in Nakhonsithammarat’s, the city of south Thailand, topping by streaky boiled pork and use the swamp cabbage instead of slightly pork and thin sliced green beans.