Thai cuisine · Dough, Pasta & Rice

Mee Kati

Thin rice noodles in a sweet-sour coconut-tofu sauce, topped with bean sprouts and egg strips.

Ingredients · for 4 servings

• 300 g thin rice noodles
• 250 g firm tofu
• 400 ml coconut milk
• 3 tbsp tamarind paste
• 3 tbsp palm sugar
• 2 tbsp light soy sauce
• 3 shallots
• 4 cloves garlic
• 3 eggs
• 200 g bean sprouts
• 3 tbsp vegetable oil
• 2 limes

Instructions

1. Soak the rice noodles in cold water for 20 minutes, then cook in boiling water for 1 minute, rinse in cold water, and drain well.
2. Whisk the eggs, fry into a thin omelet in 1 tbsp oil, roll up, and cut into hair-thin strips; cut the tofu into small cubes.
3. Finely chop the shallots and garlic and fry in the remaining oil for 3 minutes until translucent, then add the tofu cubes and fry for 4 minutes until lightly colored.
4. Pour in the coconut milk, tamarind paste, palm sugar and soy sauce and simmer uncovered over medium heat for 8–10 minutes until the sauce coats the ladle thickly and tastes distinctly sweet-sour.
5. Add the noodles to the sauce and toss for 2 minutes until hot and evenly coated.
6. Arrange on plates, top with raw bean sprouts and the egg strips, and serve with lime wedges.