Thai Coconut Noodles With Pork Recipe (Mee Ga-Ti)

• 200g angels hair rice noodle (rice vermicelli noodles)
• 250g sliced pork
• 1 tbsp soy sauce
  
• 1 tbsp oyster sauce
  
• 2 1/2 tbsp fish sauce
  
• 3 tbsp ketchup
• 50 ml coconut milk
  
• 3 tbsp sugar
• 1/4 cup tamarind sauce
  
• 3 chopped spring onion
• 3 cup beansprout
• dash of red food colour
• 1/2 cup water
• 2 eggs
• lime wedges for garnishing
• coriander for garnishing

Special Cooking Equipment Used

• wok
  

Cooking instructions

Step 1: Start by soaking 200g of rice vermicelli noodles in room temperature water for 20 minutes, ensuring that the noodles are completely covered by the water.

Step 2: Next add 250g of sliced pork to a bowl along with 1 tbsp of oyster sauce and 1 tbsp of soy sauce, mix together, and leave to marinate for about 30 minutes.

Step 3: Now beat 2 eggs, and coat a pan with 1 tbsp of cooking oil. Heat the pan on a low heat then pour in the beaten eggs and make a thin omelette. Once the omelette is ready, roll it up and then slice it into thin strips, and set it aside for use later.

Step 4: Next heat another 2 tbsp of cooking oil in a wok on a high heat, and once hot fry the marinated pork we made earlier until it browns. Then add 1/2 cup of water to the wok, along with 50ml of coconut milk, 1/4 cup of tamarind sauce, 3 tbsp of sugar, 3 tbsp of ketchup, and 2 1/2 tbsp of fish sauce. Mix everything together, than thoroughly drain the noodles, and add them to the wok.

Step 5: Mix the noodles thoroughly in with the sauce and the pork over the course of about 3 to 4 minutes. Then add in a dash of red food colouring mixed with a tbsp of water if you want to give the noodles a slightly red colour. This is optional though.

Step 6: Once the noodles are cooked, add 3 chopped spring onions, mix one final time, and turn off the heat.

Step 7: Serve with beansprouts, the sliced omelette we made earlier, and garnish with a wedge of lime, some coriander, chilli flakes and some sugar, or any other garnishes you like.