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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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The recipe literally means "noodles bathed in seafood".
¾ pound assorted seafood like shelled mussels, shelled prawns, bite-sized pieces of squid, and crab sculls
5 sprouts Thai swamp cabbage, cut into 1 to 2 inch lengths (See pak boong in Glossary)
1 plate wide rice noodles
1 tablespoon nam pla
½ teaspoon sugar
2 tablespoons oil
1 tablespoon prik pao
Immerse the noodles briefly in boiling water, drain, and place on a serving plate. Heat the oil in a frying pan. When hot, add the prik pao, mash and stir, then add the pak boong. Stir, season with the fish sauce and sugar. Spoon over the noodles and serve.