Thai rice noodles are called "lasagne" in Thai, so they are also called "fettuccine". Although collectively referred to as "Kway Teow", its flavors and varieties are extremely rich. Kuay teow has become one of the indispensable foods in Thai people’s daily life, mainly for the following reasons.

First, flour has been one of Chiang Mai’s staple foods for a long time. Legend has it that in the Ming Dynasty, pig offal soup was a dish prepared for soldiers on the battlefield. In 1562, Qi Jiguang was appointed General Shang and carried out a mission in southern China. Considering the problem of military food, it must be easy to carry, eat and provide sufficient food. That night, when Qi Jiguang passed by the kitchen, he saw the chef preparing food. The chef mixes the flour with hot boiling water and pours it into the side of the hot pot. When it condenses into pieces, it is allowed to cool. When it is eaten, it is torn into small pieces and stewed, soaked with soybean juice and sesame oil, and finally sprinkled with coriander, which is simple and delicious. Inspired by this, Qi Jiguang decided to use this dish as military rations for the march, adding meat, Chinese medicine and other ingredients. Later, this dish became very popular and gradually spread to southeastern countries.

Second, rice noodles are cheap. There is a 3 baht rice noodle shop in Chiang Mai. After more than 20 years of operation, the rice noodles in this rice noodle shop still only sells for 3 baht a bowl. The owner does not care about the quality of the bowl of flour, except for the weight. There is only a little bit, the rest is completely fine, and the weight of this bite includes meat and balls, the rice noodles also include flat and round ones, and there is enough soup without rice noodles. Just like ordinary rice noodle shops, which cost tens of baht per bowl, this 3 baht rice noodle shop still provides customers with free ice water and vegetables. You know, in the city you live in, you probably can't get meatballs for 50 cents.

Third, Chiang Mai’s agriculture is diversified, led by rice. Chiang Mai's rice production accounts for 37.4% of agriculture, 13.4% of fruits, 11.7% of vegetables, 10.4% of livestock and poultry, and 5.8% of feed corn. Agricultural products are mainly produced in the lower reaches of northern Thailand, accounting for 66% of the total agricultural output value of northern Thailand. Since the lower end of northern Thailand is a large area of ??plains, which is the main production base of rice and other agricultural projects in the country, the northern end of Thailand accounts for 34%, because the northern end of Thailand is mainly small-scale agriculture in small areas of plains and mountainous areas. Rice is the main crop in Chiang Mai, with a planting area of ??12.7 million rai (about 2.4 acres, the same below), ranking second in the country, second only to the northeast. Therefore, many foods in Chiang Mai are related to rice noodles.