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Bamee Haeng (Spicy Egg Noodles)

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Pasta Thai

Ingredients:

  • 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

Directions:

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.
 
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip