One of Thailand’s national dishes, this bowl of noodles will transport you to the streets of Bangkok! This is a vegetarian take that omits the usual add-ins of shrimp and chicken, but feel free to throw them in if you’re so inclined.
Serves 4 Prep Time 20 minutes Cooking Time 10 minutes
200 grams rice noodles
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon minced ginger
1 tablespoon minced lemongrass
(Click to see How to Prep Lemongrass)
1 medium onion, minced
2 finger chilies, sliced diagonally (or 1/2 teaspoon dried ground red chilies)
4 pieces young corn, sliced diagonally
1/4 cup wood ear mushrooms
(What's a wood ear mushroom? Find out here)
4 tablespoons tamarind paste
4 tablespoons kecap manis (sweet soy sauce) or 4 tablespoons light soy
sauce and 2 tablespoons brown sugar
juice from half a lime
pepper and sesame oil
1 cup bean sprouts, divided
1/4 cup fried peanuts, divided
1 small block tofu, cubed and fried, divided
2 eggs scrambled with 1 teaspoon turmeric, cut into strips, divided
fried lotus root slices, cilantro sprigs, and lime wedges for garnish
1 Soak noodles in water; set aside.
2 Add vegetable oil to a wok on very high heat. Saute garlic, ginger, lemongrass, and onions.
(Click to see How to Work the Wok here)
3 Add chilies, young corn, and wood ear mushrooms, followed by tamarind paste, kecap manis, lime juice, and drained noodles. Add a little pepper and sesame oil. Stir-fry until done. Mix in half of the bean sprouts, peanuts, tofu, and eggs, leaving the rest for topping.
4 To serve, divide noodles among bowls. Top with remaining sprouts, peanuts, tofu, and eggs. Garnish with fried lotus root slices, cilantro sprigs, and lime wedges.
Photography by Miguel Nacianceno | Food Preparation by Myke “Tatung” Sarthou of Chef Tatung’s | Prop Styling by Liezl Yap | Props from Saizen
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