The story
Jok Prince is a humble roadside hawker stall in Bangkok’s Silom neighborhood, earning a 4.3 rating and a Michelin recommendation for its charcoal-cooked rad na. This Thai stir-fried noodle with gravy is the sole star here, prepared over an open flame in a setting that feels both casual and buzzy—exactly the kind of local spot worth tracking down.
In his video “I Tried Michelin Street Food in Bangkok,” creator Doobydobap calls this “the best stir-fried noodles I've ever had,” praising the “perfect texture and smoky flavor.” That single, focused dish, made with old-school technique, sums up the appeal: a no-frills counter where the fire does the talking.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 1 dish mentions say about the food
Jok Prince’s singular star is the rad na, praised for its silky, wok-heated noodles. The overall vibe is humble, authentic, and deeply satisfying.
“This is rad na — probably my favorite thing to eat when I'm drunk, and this place is very conveniently located in the bar hopping district of Bangkok. It's the perfect place to come by when you're feeling the drunchies. But the way he's handling the wok is super pro, and the only way that he is controlling the heat is using the fan on the side of the charcoal oven. The key to a good rad na that doesn't stick and become all mushed up like one big gigantic ball — you want the individual strands of the noodle to be well coated, and that's exactly what this noodle is. The texture element is very, very big here. The rad na is more comforting and slurpy — this is really all about all the individual strands just slurping into your mouth. It's the best stir-fried noodles I've ever gotten in my life. I love how he uses the Corona bottles to be his soy sauce sauce bottles — super legit.”
What creators say
1 creator has covered Jok Prince. Most active: Doobydobap
A humble roadside hawker stall known for making rad na over charcoal — the best stir-fried noodles I've ever had, with perfect texture and smoky flavor.
Dishes mentioned
Rad Na (Thai Stir-Fried Noodles with Gravy)
This is rad na — probably my favorite thing to eat when I'm drunk, and this place is very conveniently located in the bar hopping district of Bangkok. It's the perfect place to come by when you're feeling the drunchies. But the way he's handling the wok is super pro, and the only way that he is controlling the heat is using the fan on the side of the charcoal oven. The key to a good rad na that doesn't stick and become all mushed up like one big gigantic ball — you want the individual strands of the noodle to be well coated, and that's exactly what this noodle is. The texture element is very, very big here. The rad na is more comforting and slurpy — this is really all about all the individual strands just slurping into your mouth. It's the best stir-fried noodles I've ever gotten in my life. I love how he uses the Corona bottles to be his soy sauce sauce bottles — super legit.
