Chantaburi dried noodles are famous because of their quality, and once cooked are particularly soft and gooey. It calls “Sen Chan” or Chantaburi noodles. The noodles for Pad Thai in Thailand are usually fresh noodles from markets which are locally produced in every province in Thailand and dried noodles, particularly from Chantaburi (a province in eastern Thailand). Not only is the taste tempting but the texture of Pad Thai noodles is moist and gooey. Season the stir-fried noodles with fish sauce, sugar and ground chilli. Just cook noodles at high heat with egg, Chinese chives, bean sprouts, chopped sweet preserved daikon radish, Tofu, dried shrimps and ground peanuts. The traditional way is very simple and the original Pad Thai recipe. Different parts of the country have different ways of cooking the dish to make it unique and delicious. The variety of Pad Thai dishes is wide and there is an endless way of enjoying this dish. It is popular Thai Food and easy to find anywhere in Thailand: at food courts, on street food stalls, local markets, local restaurants and high-end restaurants. Learn more about False Bay Vineyards here.Pad Thai is a long-time Thai favourite dish. Named after South Africa’s most iconic bay, which frames much of the country’s premium wine-lands, False Bay Vineyards, was born from a desire to make ‘real’ wine affordable. Waterkloof Winery’s sister company, False Bay Vineyards, produces two collections: the earlier drinking, yet refined Peacock Wild Ferment range, named after the brightly plumed birds conspicuous in and around Waterkloof’s vineyards and the False Bay wine range of easy-drinking yet quality driven wines. The wine is fermented for about three months and then it is left on the secondary lees for another month before bottling. Due to the natural balance of the grapes, no additional tartaric acids are needed. From here, the juice is fermented in stainless steel, concrete eggs and 600L old barrels with “wild yeasts” driven from the grapes this process allows the flavors of the vineyard to be expressed in the wine. Wine undergoes natural clarification over a 24 hour period, without any added enzymes or settling agents. The grapes are hand-harvested and whole bunch pressed in a modern basket press. Their grapes are tasted at regular intervals to ensure optimal taste and ripeness level. False Bay Vineyards follows a minimal intervention winemaking philosophy.
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