Ingredients
6 ounces of wide rice ribbon noodles (sen yai)
a quarter cup of chopped shrimp
half a cup of chopped chicken
a quarter cup of firm tofu, cut into small cubes
1 tablespoon chopped garlic
1 tablespoon chopped shallots (purple onions)
1 tabelspoon yellow bean sauce
1 tablespoon white (rice) vinegar
1 tablespoon fish sauce
4 tablespoons of palm sugar
1 tablespoon lime juice
1 tablespoon prik phom (ground red chillis)
a quarter cup of bean sprouts
1 tablespoon chopped mixed red and green prik chi fa (jalapenos)
1 coriander plant, chopped
1 cup of bai gaprao (holy basil leaves)
2 bulbs of pickled garlic, thinly sliced (garnish)
3-4 red jalapenos, julienned (garnish)
method
Soak the noodles in water for about 15 minutes; take about a third of
the sen yai and cut the ribbons into short pices (about 2" long). The
remaining two thirds of the noodles should be plunged into boiling
water, and cooked until "toothy" then removed and placed on the serving
plate.
If desired the tofu can be marinated in some dark soy to which a couple
of sliced chilis are added.
The third of the noodles that have been chopped are fried in hot oil
until crispy.
The remaining ingredients, except the pickled garlic, are stir fried in
a medium hot wok until cooked through (if you want the sauce thickened
add a little rice flour or corn starch) and then poured over the boiled
noodles. The fried noodles and the pickled garlic are then added as a
garnish.
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