Krabi (February 3, 2010)
We left the comforts of the Maritime and headed South for the final leg of our snorkel journey. Our first stop was for a lunch-like breakfast of noodles and fried chicken. When we arrived at Nua Klong, we outnumbered the available pieces of chicken, so a new order went into the fryer. Hot and deliciously crispy, the secret to this recipe, besides palm oil in the fryer and a dusting of rice flour on the chicken, is the type of lean, strong, free range chickens in this region. As we worked on our chicken, bowls of noodles in a pale green sauce began to arrive. These thin rice noodles, known as khanom jin, are made with a slightly fermented rice flour dough and traditionally served in a light coconut milk curry with ground fish. The noodles here are made on the premises, and have a nice texture; also the sauce is very tasty.
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