I began my search at Sa La Rim Naan, an upscale restaurant run by the Mandarin Oriental and located across from the hotel on the banks of the Chao Phraya River, the wide, murky waterway that buzzes with fishing boats and water taxis. A friend of a friend told me that Prathan Phanim, the chef de partie, made a mean pad Thai.
“I make a very traditional version of it,” Phanim said, ushering me into a back room in the kitchen. I watched as he sautéed prawns, fried a couple of eggs with tofu, and then added the rice noodles, which had been soaking in water for hours. He then doused the wok with pad Thai dressing (liquefied chilli, soy beans and shallots), dried shrimp, and a concoction of tamarind and fish sauce, before plating it and topping it all with fresh coriander, lime, peanuts, bean sprouts, and for good measure, a banana leaf.
I began my search at Sa La Rim Naan, an upscale restaurant run by the Mandarin Oriental and located across from the hotel on the banks of the Chao Phraya River, the wide, murky waterway that buzzes with fishing boats and water taxis. A friend of a friend told me that Prathan Phanim, the chef de partie, made a mean pad Thai.“I make a very traditional version of it,” Phanim said, ushering me into a back room in the kitchen. I watched as he sautéed prawns, fried a couple of eggs with tofu, and then added the rice noodles, which had been soaking in water for hours. He then doused the wok with pad Thai dressing (liquefied chilli, soy beans and shallots), dried shrimp, and a concoction of tamarind and fish sauce, before plating it and topping it all with fresh coriander, lime, peanuts, bean sprouts, and for good measure, a banana leaf.
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