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Vermicelli with Chili Jam (Sen Mee Pad Nam Prik Pao)

Categories: Thai|Noodles
Nb persons: 0
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Source: JamsThaiFoood.com adapted from Thai Food by David Thomson

To serve, I put some fresh beansprouts on top with Thai chili flakes and a little of pickled jalapenos (sliced jalapenos in white vinegar, pickle for at least one day.) To make Thai chili flakes, buy dry Thai chilies and dry roast them in a pan on the stove for 5 minutes, stirring constantly, or toast them in a 350 degree oven for 5 minutes. Put the chilies in a food processor and pulse until they become flakes.
Chili Jam
	Oil for deep frying
4 cups	shallots, sliced lengthwise
2 cups	garlic, sliced length wise
1/2 cup	dried shrimp, rinsed
1	cup dried long red chillies, deseeded and chopped (if you can't find the ones from Thailand, the dried ones from New Mexico will be a good substitute.)
10 slices	galangal
1 tsp	shrimp paste, roasted (I usually just take the amount and sit it over flame on a spoon or David Thomson suggested you can wrap it with foil or banana leaf and sit that in a pan over flame or in the oven)
1 cup	palm sugar
1/2 cup	thick tamarind water, (to make thick tamarind water, take a ping pong ball size deseeded tamarind paste and soak in cold or slightly warm water, squeeze out the liquid and strain. Add more water to the leftover if it doesn't make 1/2 cup)
3 tbsp	salt
1/2 cup	fish sauce
Heat oil in a wok or a large dutch oven, deep fry shallots, garlic, dried shrimp, chillies and galangal separately until golden. Blend them all in a food processor with shrimp paste, add a little bit of fry oil up to one cup to moisten the mixture. In a pan, bring the mixture to the boil and season with palm sugar, tamarind water and salt or fish sauce. Simmer until quite thick, stirring regularly to prevent the paste from burning. The jam should be sweet, sour and salty with a little bit of heat. If you would like it to be hotter, you can add fried dried small Thai Chillies along with the dried big chillies.
Vermicelli with Chili Jam (Sen Mee Pad Nam Prik Pao)
4 oz	soaked vermicelli, (I prefer Wai Wai brand from Thailand. Soak the noodles in cold water for about 15 minutes)
1/2 cup	vegetable oil
1/2 tbsp	minced garlic
1 cup	chicken breast, sliced into bite size, marinade with 1 tbsp soy sauce for 15 mintues)
6 tbsp	Chili Jam of your choice
2-3 tbsp	white vinegar
1-2 tbsp	light soy sauce, (make sure you use Thai soy sauce)
1-2 tbsp	fish sauce to taste
1-2 tbsp	sugar
2 cups	beansprouts
1 cup	chopped green onions

Heat the wok or a dutch oven up. Add oil, after 10 seconds, add garlic. Fry garlic until fragrant and golden, add chicken and fry until chicken is cooked. Add chili jam and stir fry until fragrant. Pour in the noodles and the rest of the ingredients except beansprouts and green onion. Stir fry until incorporated, taste and adjust. Add beansprouts and green onions, fold in the vegetable until wilted. Serve w/ pickled jalapenos, roasted dried chilies and some fresh beansprout.

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