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4
Medium
By Ken Hom
Published 1996
During my frequent visits to Bangkok, I always savour this modest noodle dish. It is a typical Thai creation and a very popular item at the city’s street stalls, where it is cooked in a wok while the customer waits. The aromas rising from the hot wok as the noodles are being prepared make it impossible to pass by without sampling the dish. I suspect in origin it is a south Chinese recipe, but distinctive spices and flavourings make it an authentic Thai treat. It is equally good cold or at r