Instructions: Combine the pickled garlic ingredients, and leave to stand overnight.

Soak the noodles in water for about 15 minutes; take about a third of the sen yai and cut the ribbons into short pices (about 2 inches long). The remaining two thirds of the noodles should be plunged into boiling water, and cooked until "toothy" then removed and placed on the serving plate.

If desired the tofu can be marinated in some dark soy to which a couple of sliced chilis are added.

The third of the noodles that have been chopped are fried in hot oil until crispy.

The remaining ingredients, except the pickled garlic, are stir-fried in a medium-hot wok until cooked through (if you want the sauce thickened add a little rice flour) and then poured over the boiled noodles. The fried noodles and the pickled garlic are then added as a garnish.

Comments: Ki mao dishes in Thailand are widely served as bar snacks in much the same way that Spanish bars serve tapas (and serve to make you thirsty, when used for this purpose).

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