Thailand's instant noodle market in 2019 is estimated to be worth 17 billion baht.
The market leader is the MAMA brand, produced by Thai President Foods.
Second is the Wai Wai brand from Thai Preserved Food Factory at 23–24 percent, followed by Ajinomoto's Yum Yum brand at 20–21 percent.

"MAMA" (Thai: มาม่า) brand noodles is the leader of Thailand's instant-noodle industry.
MAMA got its start in 1972 as a joint venture between Taiwan's President Enterprise and Thailand's Saha Pathanapibul PLC.
As of 2016, the three best-known brands of instant noodles were "Yum Yum", "Wai Wai", and "MAMA". "
MAMA" controls about half the market.
Tom Yum Shrimp is the best selling flavor.
Thais call instant noodles "Mama", now a generic term.
Thais consume an average of 45 packs of noodles per person per year, fourth in the world after Indonesia, Vietnam, and Malaysia.

Due to their ubiquity, instant noodles were chosen as a vehicle for dietary fortification by a joint effort of the Federation of Thai Industries, instant noodle producers, and the Ministry of Public Health about 10 years ago.
The vitamins and minerals added are iron, iodine, and vitamin A.
Unlike Japanese or Malaysian instant noodles, Mama noodles are often used to cook different dishes using only the noodles, leaving out the seasoning.
The typical method of cooking is by adding boiled water, but Thais typically add meat, pork, chicken or egg to spice up the instant noodles.
Sometimes they will cook the noodles and combine the noodles in a dish called a noodle salad known as "yum Mama".
This dish is often prepared with meat balls, tomatoes, onions, and lettuce.
Another method is to stir fry the cooked noodles with pork, chicken, eggs, and vegetables to give the noodles extra flavor.
They are also sometimes consumed directly as a snack without further cooking by crushing the noodles in the packet, adding seasoning powder in the packet and shaking the packet to coat the crushed dried noodles evenly with the seasoning.
Instant noodle products have become successful in Thailand, because they are cheap, easy to eat, can be easily found, and offer a range of flavors.
Recently some brands of instant noodles include real dehydrated meat such as pork or beef.
The average retail price is about six baht for the regular size and 10 baht for Yum Yum Jumbo packs.

For years, sales of MAMA noodles was considered a barometer of the Thai economy, with consumption rising when times were lean.
This has not been the case recently.
In 2014, when the political crisis slowed Thailand's economic growth to 0.9 percent and eventually led to a military coup, the growth of MAMA noodle sales hit a low of one percent.
In 2015, when the military government could not lift the country beyond an estimated 2.8 percent growth, sales of MAMA noodles only grew 0.4 percent—a record low.
Saha Pathanapibul's vice-president, Vathit Chokwatana, attributed the poor sales to falling commodity prices, which have weakened the purchasing power of rural people.
Thailand's instant noodle market in 2019 is estimated to be worth 17 billion baht. The market leader is the MAMA brand, produced by Thai President Foods. Second is the Wai Wai brand from Thai Preserved Food Factory at 23–24 percent, followed by Ajinomoto's Yum Yum brand at 20–21 percent.
"MAMA" (Thai: มาม่า) brand noodles is the leader of Thailand's instant-noodle industry. MAMA got its start in 1972 as a joint venture between Taiwan's President Enterprise and Thailand's Saha Pathanapibul PLC. As of 2016, the three best-known brands of instant noodles were "Yum Yum", "Wai Wai", and "MAMA". "MAMA" controls about half the market. Tom Yum Shrimp is the best selling flavor. Thais call instant noodles "Mama", now a generic term. Thais consume an average of 45 packs of noodles per person per year, fourth in the world after Indonesia, Vietnam, and Malaysia.
Due to their ubiquity, instant noodles were chosen as a vehicle for dietary fortification by a joint effort of the Federation of Thai Industries, instant noodle producers, and the Ministry of Public Health about 10 years ago. The vitamins and minerals added are iron, iodine, and vitamin A.
Unlike Japanese or Malaysian instant noodles, Mama noodles are often used to cook different dishes using only the noodles, leaving out the seasoning. The typical method of cooking is by adding boiled water, but Thais typically add meat, pork, chicken or egg to spice up the instant noodles. Sometimes they will cook the noodles and combine the noodles in a dish called a noodle salad known as "yum Mama". This dish is often prepared with meat balls, tomatoes, onions, and lettuce. Another method is to stir fry the cooked noodles with pork, chicken, eggs, and vegetables to give the noodles extra flavor. They are also sometimes consumed directly as a snack without further cooking by crushing the noodles in the packet, adding seasoning powder in the packet and shaking the packet to coat the crushed dried noodles evenly with the seasoning. Instant noodle products have become successful in Thailand, because they are cheap, easy to eat, can be easily found, and offer a range of flavors. Recently some brands of instant noodles include real dehydrated meat such as pork or beef. The average retail price is about six baht for the regular size and 10 baht for Yum Yum Jumbo packs.
For years, sales of MAMA noodles was considered a barometer of the Thai economy, with consumption rising when times were lean. This has not been the case recently. In 2014, when the political crisis slowed Thailand's economic growth to 0.9 percent and eventually led to a military coup, the growth of MAMA noodle sales hit a low of one percent. In 2015, when the military government could not lift the country beyond an estimated 2.8 percent growth, sales of MAMA noodles only grew 0.4 percent—a record low. Saha Pathanapibul's vice-president, Vathit Chokwatana, attributed the poor sales to falling commodity prices, which have weakened the purchasing power of rural people.
Instant noodle