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Sen Chan Specialty
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Sen Chan Specialty

 

Besides seafood and plenty of local specialties, Chanthaburi is also famed for its noodle, or Sen Chan. The 3mm wide rice noodle is pretty chewy but offers soft touch, good to make both soup noodle and stir-fried noodle. Produced from high quality rice flour, the noodle is the signature dish of the province.

Stir-fried rice noodle with crab meat blends two best things of Chanthaburi, seafood and noodle together.

The rice noodle is first soaked in cold water for 20 minutes. Meanwhile, the sauce will be prepared by crushing dried chili, shallot and garlic in a mortar until it becomes a thick paste. Heat a pan then add water, tamarind paste, fish sauce and palm sugar.

Then fry the noodle in a wok, add the paste and sauce and stir fry for a couple of minutesuntil neatly cooked. Add cooked crab meat, small dash of water, beansprout and sliced spring onion. Now the noodle is ready to be served, soaked with sweet and sauer orange-coloured sauce. The Sen Chan is best for the recipe as it remains chewy after the stir-fried and get soaked

One of the best place to proof the deliciousness of the dish is a small shop called Sen Chan Pad Poo Bang Kaja, situated right in the Nam Phu Market in the city. Each dish of Sen Chan is cooked for individual serve. The noodle will be stir-fried with red sauce. When dries up, it is served with crispy deep fried crab.

Have a bit of Sen Chan with crab meat, and you will know the reason to travel to Chanthaburi.

 

How to get there: Chanthaburi is 155 miles east of Bangkok via highway 7.