Spicy Egg Noodles (Bamee Haeng)

Recipe Ingredients

3 oz	85g	Fresh whole egg noodles - (bamee)
1 tablespoon	15ml	Garlic oil - (see recipe)
2 tablespoons	30ml	Fish sauce - (nam pla), or to t
2 tablespoons	30ml	Kwan's sweet and sour sauce
1		Handful bean sprouts
1/4 cup	15g / 0.5oz	Shredded barbecued pork - cooked chicken, beef or shrimp
		Chopped green onions for garnish
		Fresh coriander leaves
1 teaspoon	5ml	Ground peanuts

Recipe Instructions

Whole egg noodles may be purchased in Asian markets (they are labeled "egg wan ton-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.

Source:
"Discover Thai Cooking" by Chaslin, Canungmai and Tettoni

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