We are fans of Nakhon Thai's food but we really dislike waiting in line for up till an hour during peak dining times.

We happened to be there for a late lunch / early dinner and decided to try out something a little different from our usual pad thai and green curry.

Goong Ob Woon Sen or Thai prawn vermicelli is a classic Thai dish. Vermicelli (or glass noodles) and prawns are cooked together in a steel pot with a stock broth, and lots of sauces and aromatics such as ginger, garlic and pepper. This allows the noodles to soak up all the incredible and wonderful flavours from the broth, herbs and sauces.

There is only one right way to do this - slurp it all up at one go! Nakhon does their version well. They added sesame oil and basil to give the dish an additional nutty flavour. It's a tad on the oily side but it kinda makes slurping easier!