Mee Ka Ti
120 gram Dry vermicelli rice noodles
100 gram Tofu-cubed
200 milliliter Thai coconut milk
20 gram Shallot-sliced
20 gram Bean sprouts
1 clove Garlic-finely chopped
1-2 Spring onion-sliced
3 tablespoon Vegetable oil
1 tablespoon Tomato ketchup
1 teaspoon Tamarind paste
1-2 teaspoon Soft brown sugar
1 cube Vegetable stock
1 pinch Ground black pepper
-Soak the dry vermicelli in the warm water until soften. Mine took approx 15-20 minutes.
-Fry the tofu in one tablespoon of oil until it becomes golden and crispy. Remove and set aside. Don’t wash the pan.
-In goes another tablespoon of oil, garlic, shallot fry gently.
-Add the tamarind sauce, tomatoes ketchup, quickly stir.
-Put the coconut milk, soft brown sugar, and vegetable stock cube. Bring it to boiled and simmer for 10 minutes.
-While waiting for the sauce to simmer. Gently fry the beaten egg in a non-stick frying pan. Roll the pan side to side to make this egg omelet as flat as possible. Almost a crepe-like. Gently, remove it from the pan, roll, and slice in strips.
-Drain the water out of the noodles bowl. Put the noodles in the cooked sauce, stir and make sure that the sauce coat the noodles well.
-Add the tofu, fold all the ingredients together.
-Transfer the noodles in a serving dish. Top with sliced egg omelet, chopped spring onion, beansprouts, ground black pepper. Serve immediately.
-Mee Ka Ti or Rice vermicelli in coconut milk has got more liquid/ sauce than the usual noodles stir-fried. Thais serve this tamarind coconut sauce separately to the noodles. There are many versions of this dish. One of them called Mee Ka Ti Chao Wang (Palace version) has got pink noodles and kids love them.
-This is a vegetarian recipe but can be vegan without the egg. On the other hand, you can add the minced pork and minced prawn too.
-I love putting some cashew nuts and chili flakes for extra spicy and crispy too.
-Check my other noodles stir-fry recipes by click here Noodles recipes