FAMILY TIES

NAT THAIPUN shares her favourite, childhood recipes and her rich culinary heritage in her cookbook, Thai: Anywhere and Everywhere.

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THIS IS A COLLECTION OF THE dishes that have shaped me, with memories from home and the people who've helped me become the cook I am today.

It’s an ode to Thai food and the culture that feeds my soul.

In Thailand, some of the dishes my parents and grandparents grew up with are quietly fading away. It's not just that they're being forgotten because of the popularity of certain Thai dishes we see everywhere – it runs deeper than that.

My dream is to bring these forgotten traditions into the spotlight, not just to preserve the recipes but to share the wonder I feel when I uncover an old technique or flavour combination that's been hiding in plain sight. There's an entire history to unpack in each bite – I'm excited to share that journey with you.

GOONG OB WOON SEN

Baked glass noodles with prawns

SERVES 2-3 // PREP 15 MINS // COOK 15 MINS

200 gm glass noodles (mung bean noodles)

1 tbsp oyster sauce

1 tbsp soy sauce

½ tbsp fish sauce

1 tsp sugar

¼ tsp white pepper

2 tbsp vegetable oil

4 garlic cloves, crushed

2½ cm (1 in) piece fresh ginger, cut into julienne

3 coriander roots and stems, lightly bruised

125 ml (½ cup) chicken or vegetable stock

200 gm large uncooked prawns, peeled and deveined (tails intact for presentation if desired)

Small handful of coriander leaves, for garnishing

Sliced spring onions, for garnishing

1 Soak the noodles in warm water for 10 minutes, then drain and toss with the oyster sauce, soy sauce, fish sauce, sugar and white pepper. Set aside to absorb the flavours.