Our Chanthaburi Noodles with Blue Swimmer Crab, Curry Paste & Coconut Milk, is known as ‘Sen Chan Pad Pu’ (เส้นจันทน์กะทิผัดปู), and is Pad Thai’s provincial brother.
This rare and hard to find dish is made with the famous Sen Chan noodles from Chanthaburi province (many believe this exact noodle is the best to use in Pad Thai as well).
The tremendous depth is created not only with the shrimp paste (an essential ingredient across Thai cuisine) but the choice of rich brown crab meat. The addition of coconut milk and curry paste delivers that truly addictive Thai complexity of refreshing herbs and umami.
| Prep Time | 20 minutes |
| Cook Time | 7 minutes |
| Passive Time | 1 hour |
| Servings |
Serving
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Ingredients
Paste (เครื่องแกง)
- 3 gram Shrimp Paste (กะปิ)
- 50 gram Red Onion (หอมแดง)
- 50 gram Garlic (กระเทียม)
- 5 gram Galangal (ข่า)
- 5 gram Lemongrass (ตะไคร้)
- 15 unit Dried Long Red Chili (พริกแห้งเม็ดใหญ่) deseed
Curry Paste Sauce (ซอส)
- 30 mls Vegetable Oil (น้ำมันพื่ช) (for frying off the Paste)
- 110 gram Curry paste (พริกแกง)
- 100 gram Brown Crab Meat (มันปู)
- 20 gram Chopped Sweet Pineapple (สับปะรดสับ)
- 150 mls Coconut Cream (หัวกะทิ)
Combined Seasoning (น้ำปรุงรส)
- 10 gram Cane Sugar (น้ำตาลทรายแดง)
- 15 mls Tamarind Juice (น้ำมะขาม)
- 10 mls Fish sauce (น้ำปลา)
- 5 gram White Sugar (น้ำตาลทรายขาว)
- 10 gram Palm Sugar (น้ำตาลมะพร้าว)
Stir fried noodles
- 20 mls Vegetable Oil (น้ำมันพื่ช)
- 80 gram Phad Thai Noodles (เส้นผัดไทย)
- 50 gram Blue crab meat (เนื้อปูม้า)
- 45 gram Crab Paste (เครื่องแกง)
- 30 mls Water (น้ำเปล่า)
- 15 mls Combined Seasoning (น้ำปรุงรส) (listed above)
- 1 stalk Garlic Chive (กุ้ยช่าย)
Ingredients
Paste (เครื่องแกง)
Curry Paste Sauce (ซอส)
Combined Seasoning (น้ำปรุงรส)
Stir fried noodles
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Instructions
- First make the paste with dried long red chilli, red shallot, garlic, shrimp paste, galangal and lemongrass.
- Fry the paste off in the vegetable oil add brown crab meat and chopped pineapple then moisten with coconut milk. Then set aside.
- Make the combined seasoning sauce by gently heating and stirring the fish sauce, white sugar, cane sugar, tamarind juice and palm sugar. Until the sugars melt and combine
- Soak the noodles in cold water until soft (do not blanch or use hot water at any stage). Adleast 1 hour in advance until the noodle is totally flexible.
- Heat the oil and add the paste-pinapple-brown crab meat-coconut milk mix in, add noodles, add water then combined seasoning sauce.
- Then add the blue crab meat and gently mix through. Finish with adding garlic chive then mix through.
- Serve in a bowl and garnish with bean sprout, pennywort, bannana flower and a lime wedge.
- Should taste: Slightly sweet first, followed by sour balanced with salty, followed by a back drop of heat
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