Kaeng phakwan pa - Lanna Food | Northern Thai Information Center, Chiang Mai University Library

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Sometimes red ant eggs are added to it since they come out in the same time (March June). Fresh fish can be used also. Other vegetables like radishes and beans can be substituted without the glass noodles. Tomatoes can be left out also. (Saowapha Sakayapha and Yuphayong Wichitsin, 2538, 29; Rattana Phromphichai, 2542; Prathum Unsi, personal communication, June 25, 2007)


1.	Phak wan pa	100	Gm.
2.	Glass noodles	50	Gm.
3.	Dried fish	50	Gm.


1.	Dried Chili spur pepper	5	0
2.	Garlic	5	Cloves
3.	Shallots	5	0
4.	Shrimp paste	1	Tsp.
5.	Salt	1	Tsp.

1	2	3
4	5

1. Pound together chili paste ingredients until pulverized
2. Stir into boiling water.
3. Add dried fish and cook until tender.
4. Add bicolor Craib S.
5. Add glass noodles and stir. Turn off stove.

This variety of Euphorbiaceae takes a little longer to cook, but do not cook until it turns yellowish.

Rattana Phrompichai. (2542). Kaeng Phak Wan. inSaranukrom wattanathamthai paknuea. (Vol. 1,p. 486). Bangkok: Foundation for Thai Culture Encyclopedia, Siam Commercial Bank.

Saowapha Sakayaphan and Yuphayong Wichitsin. (2538). Ahan pheuban pak nuea. Chiang Mai: Art and Culture Center Rajabhat Institute.


Lanna Food by Northern Thai Information Center (NTIC), Chiang Mai University Library, Chiang Mai University is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.