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

		Stephen Ceideburg
3	oz	Fresh whole egg noodles (bamee)
1	tb	Garlic Oil (see recipe)
2	tb	Fish sauce (nam pla), or to taste
2	tb	Kwan's Sweet and Sour Sauce (see recipe)
		Dried hot chile flakes, to taste
1		Handful bean sprouts
1/4	c	Shredded barbecued pork, cooked chicken, beef or shrimp
		Chopped green onions for garnish
		Fresh coriander leaves
1	ts	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.

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.

previous

next