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Mee Kati
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Source: http://www.templeofthai.com/asian-food-life/blog/thai-food/mee-kati-thai-coconut-rice-noodle-recipe/
| 2 cups | canned or UHT coconut milk, or freshly prepared |
| 1/4 cup | Thai yellow soybean paste |
| 8 oz (225 grams) | ground pork |
| shrimp, alternative | |
| 1/4 cup | sliced red shallots |
| 1 Tblsp. | palm sugar |
| 2 Tblsp. | tamarind juice |
| 8 oz | thin rice vermicelli noodles, (Wai Wai), soak 20 minutes to soften |
| Sliced firm tofu | |
| 1/2 tsp. | ground red pepper |
| Shredded kaffir lime leaf | |
| 7 oz | fresh beansprouts, roots removed |
| 3 1/2 oz | Chinese chives or green onion, sliced into 1-inch pieces |
| 1 | egg |
| 1 | lime, cut into wedges and Red pepper for garnish |
| 1/4 cup | cilantro leaves |
1. Soak the rice noodles immersed in room temperature water for 20 minutes to soften.
2. Heat the oil in a wok over medium-high heat. Beat egg and cook through without stirring until firm. Slide the omelet from the pan and cool. Roll and cut into shreds. Set aside.
If using shrimp, peel and clean, remove tail and remove the black vein from the back. Chop finely, set aside.
3. Cut tofu into pieces.
4. Clean bean sprouts, removing the tails.
5. Clean garlic chives or spring onions. Cut bottom portion into 2 1/2 inch lengths and tops into 1/2 inch pieces and set aside in two portions, keeping a small portion separate to garnish the final dish.
6. Slice red chili lengthwise and cut into thin strips (julienne). Set aside.
7. Heat the coconut milk in a wok or large saucepan over high heat. When it boils, add the yellow bean sauce, shallots, tofu and ground pork. Stir well to combine. Reduce the heat to medium and cook until the mixture comes to the boil. Taste and adjust seasoning if needed.
8. Stir in the palm sugar, tamarind juice and dried red chili pepper (or reserve and add to taste) making sure to break up any clumps of meat and cook until meat is no longer pink.
9. Stir in the noodles, mix well and continue cooking until the sauce is absorbed. If the noodles do not completely soften, stir in a little water and cook another minute. Stir in the beansprouts and Chinese chives and mix well. Remove to a serving platter.
10. Garnish the noodles with the shredded egg, cilantro leaves, Chinese chives or spring onions and julienned red chili pepper and serve with lime wedges and fresh vegetables: bean sprouts, sliced cucumber. Top with ground chili pepper to taste and fish sauce if desired. In Thailand, banana flower and pennywort leaves are also often eaten with Mee Kati.
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