Coconut Vermicelli Noodle (Mee Kati)
Coconut Vermicelli Noodle (Mee Kati)
Try this delicious classic Thai recipe by Phol Tantasathien.
  • Difficulty Level Adventurous
  • Technique Stir Frying
  • Preparation Time 45 minutes
  • Cooking Time 60 minutes
  • Yield 2 servings
  • Egg Threads:
  • 2 Eggs
  • Topping:
  • 1 cup Coconut Cream
  • 40 grams Shallot, sliced & chopped
  • 100 grams Chicken Thigh, chopped
  • 2 tablespoons Soy Bean Paste
  • 2 tablespoons Tamarind Paste
  • 2 tablespoons Palm Sugar
  • To taste Salt
  • 1 teaspoon Chili Flake
  • Other:
  • 2 tablespoons Vegetable Oil
  • 100 grams Firm Tofu, diced
  • 150 grams Dried Rice Vermicelli, soak & strain
  • 1 cup Coconut Cream
  • 1 tablespoon Prawn Paste Oil
  • To taste Salt
  • 100 grams Bean Sprouts
  • 50 grams Garlic Chive, sliced
  • Long Red Chili, sliced for topping and garnish
  1. To make egg threads, beat 2 eggs in a small bowl. Heat the flat pan, pour the egg mixture into the pan. Tilt the pan gently so the egg mixture covers the pan thinly. Cook on low heat.
  2. Once cooked, transfer the egg onto a piece of kitchen towel and roll it to cool down. Slice the egg into thin threads. Set aside.
  3. Heat 2 tablespoons of vegetable oil on a pan. Once the pan is heated up, put in diced tofu and fry until the outside is crispy. Set aside.
  4. To prepare the topping, chop the chicken thigh, prawns and shallots together. Heat up the coconut cream in a pan and add the chopped mixture and cook on low heat for 10 minutes. Add soy bean paste, tamarind paste, soy beans, palm sugar and a pinch of salt. Set aside.
  5. In another pan, warm up the coconut cream. Add prawn paste oil, stir and cook for 1 minute while seasoning with salt. Then add rice vermicelli and stir well. Add chopped garlic chives and bean sprouts.
  6. Put vermicelli on the plate, topped with the chicken topping. Add chili flakes on the side along with the fried tofu and egg threads. Serve with bean sprouts and garlic chives. Garnish with red chilies.

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