Tom Meek The ob woo zen at Dakzen in Somerville, glass noodles in a sesame sauce.

Thanksgiving is nigh, but we’re looking at something totally different: the hot, soupy street noodles at Dakzen on Elm Street as it flows into David Square. It has a pretty packed menu, with a lot of basic Thai fare such as tom yum soup, pad-se-ew, pad Thai and spicy gra-pows, but the most fun is found on an additional “executive chef selection,” which offers fun, inventive spins on the traditional. And many of them bring the heat.

For much of Dakzen’s menu, your choices for proteins are beef, pork, tofu, chicken and, from the sea, squid and shrimp. Bases include a crispy Thai Noodle, a thin, vermicellilike rice noodle and a flat noodle typical of pad-se-ew. There are some other noodle spins, and that’s wh

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