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Title: Bamee Haeng (Spicy Egg Noodles)
Categories: Thai Pasta
Yield: 1 Servings

  Stephen Ceideburg
3ozFresh whole egg noodles (bamee)
1tbGarlic Oil (see recipe)
2tbFish sauce (nam pla), or to taste
2tbKwan's Sweet and Sour Sauce (see recipe)
  Dried hot chile flakes, to taste
1 Handful bean sprouts
1/4cShredded barbecued pork, cooked chicken, beef or shrimp
  Chopped green onions for garnish
  Fresh coriander leaves
1tsGround 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.

PER SERVING: 575 calories, 19 g protein, 60 g carbohydrate, 26 g fat (6 g saturated), 82 mg cholesterol, 2,840 mg sodium, 2 g fiber.

From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.

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