Sen chan pad pu (Chanthaburi rice noodles stir-fried with crab)
Thai cuisine › Chanthaburi · Pailin's Kitchen · ♥ 5.5K likes · 131.3K views · 13 min video
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Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- dry chilies, spicy
- 1 whole dry chili, mild
Cut the dry chilies with scissors and pour out the seeds to tone down the heat and help them grind; not every seed needs to go.
- garlic
- chopped shallots
Pound the garlic into a paste, then add the chopped shallots and ground chilies and pound everything to a rough paste, bruising the shallots.
Pounding the chili paste
- palm sugar
- fish sauce
- tamarind paste
- water
- rice noodles
Combine the fish sauce, tamarind and water, leaving out the sugar.
Palm sugar, fish sauce and tamarind
- shrimp
- crab
- bean sprouts
- garlic chives
- cucumber
Soak 3 mm rice noodles in room-temperature water for 30 minutes to an hour, until completely limp and no longer holding their shape.
- oil
Saute the chili paste in oil over relatively low heat so it does not burn, infusing the oil; it turns bright orange.
Add the palm sugar and let it mostly dissolve, then add the tamarind, fish sauce and water mixture in the wok.
Building the sauce in the wok
Turn the heat up a little and cook the shrimp in the sauce for about a minute until just cooked; turn off the heat and lift out the shrimp, leaving the sauce behind.
Cooking the shrimp in the sauce
- water
Over medium-high heat add all the noodles and cook until the sauce dries up; taste, and if still too chewy add a splash of water and keep going until done.
Cooking the noodles in the sauce
Return the shrimp, add the cooked crab, bean sprouts and garlic chives, toss, and take off the heat.
Tossing in seafood and vegetables
- 1 wedge lime
Top with more crab and serve with extra bean sprouts, cucumber, garlic chives and a wedge of lime.
Plating with crab on top and sides