1 stephen ceideburg
3 oz fresh whole egg noodles (bamee)
1 tablespoon garlic oil (see recipe)
2 tablespoon fish sauce (nam pla), or to taste
2 tablespoon kwan's sweet and sour sauce (see re; cipe)
1 dried hot chile flakes, to taste
1 handful bean sprouts
1/4 cup shredded barbecued pork, cooked chi; cken, beef or shrimp
1 chopped green onions for garnish
1 fresh coriander leaves
1 teaspoon ground peanuts
Whole egg noodles may be purchased in Asian markets (they are labeled "egg wonton-style noodles"). Serve this dish for breakfast, lunch or as a snack or as a side dish in a Western- style meal. The ancillary recipes are in the next post.
Plunge noodles into a pot of boiling water for 4 or 5 seconds. Remove and plunge into cold water for 4 or 5 seconds. Return to boiling water for 4 or 5 seconds; drain. Pour noodles into a bowl. Add garlic oil, fish sauce, sweet and sour sauce and dried chile flakes (if you like it hot).
Dip bean sprouts quickly into boiling water; drain. Add to noodles. Add one or more of the cooked meats. Top with green onions, coriander and ground peanuts.
Note: This recipe is a version served by street noodles vendors in Thailand. Seasonings may be adjusted to your taste.
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