Spicy Egg Noodles(Bamee Haeng)
Submitted by honey
Thai street-style dry egg noodles (Bamee Haeng) tossed with garlic oil, fish sauce, and sweet-sour sauce. Topped with bean sprouts, ground peanuts, and your choice of meat.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minStraight from the street vendors of Bangkok, Bamee Haeng is Thailand’s answer to the question: what’s for lunch when you’ve got 10 minutes and a craving for something bold?
Fresh egg noodles get a lightning-quick double blanch, then get dressed in garlic oil, fish sauce, and a sweet-sour sauce that hits every corner of your palate. Pile on bean sprouts, shredded barbecue pork, fresh cilantro, and a scatter of crushed peanuts.
This is a choose-your-own-adventure bowl. Pork, chicken, beef, shrimp...whatever’s in the fridge works here.
Chef Tips
- The double blanch (boiling, cold, boiling again) keeps the noodles springy and prevents them from turning to mush.
- Look for fresh egg wonton-style noodles at Asian grocery stores. Dried noodles work but won’t have that same bouncy chew.
- Adjust the chile flakes to your heat tolerance. Thai street vendors always let you pick your spice level.
Ingredients
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.
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