Bamee Goong
(Thai Dry Egg Noodles with Prawn)

From Thailand with love. Send Noods!

Inspired by one of my favorite noodle dishes from the culinary paradise that is Bangkok, Thailand. I wanted to bring a little bit of the spice, zest, pow, punch kick in the tastebud yumminess from streets of Thailand to my home kitchen. Enjoy!

PREP TIME

20 Minutes

COOK TIME

15 Minutes

INGREDIENTS

Ingredients for 2 BIG servings

Garlic Oil:

10 garlic cloves, minced
Veg or canola oil

Noodle Seasoning:

4 tbsp prawn fat garlic oil (method in recipe below)
4 tsps soy sauce
4 tsps fish sauce
4 tsps sweet dark soy

Noodles:

1 pkg fresh egg noodles
¼ lb Red prawns or shrimp (cleaned with the head and tail intact)
Shrimp and/or fish balls
Veggies of your choice (bok choy, yu choy, spinach, etc)

Toppings:

Quick pickled chili vinegar (sliced chili in white vinegar)
Dried ground Thai chili
Fried garlic (method in recipe below)
Peanuts
Scallion
Cilantro
Sugar (optional)

INSTRUCTIONS

Make garlic oil: add oil and garlic to a cold pan and turn on the heat to low. Continuously stir the garlic in the oil until it becomes golden brown but NOT burnt. Carefully pour the oil through a fine mesh strainer into a heat-proof bowl. Set fried garlic aside.
Boil water in a small pot.
Heat 6 tbsp of garlic oil in a pan on medium heat. Add the cleaned prawns or shrimp and cook on both sides. Remove from the pan and set aside. Do not discard prawn fat-infused oil.
In each serving bowl, combine the noodle seasoning ingredients (including the prawn fat oil) and set aside.
In the pot of boiling water, cook shrimp or fish balls and blanche the veggie of your choice until mostly tender and bright green. Set aside.
Cook the egg noodles (one portion at a time) in the same boiling water for about 2 minutes. Drain and immediately add to each both and toss to coat in the seasoning.
Top noodles with prawn, the balls, veggies, and additional toppings to your liking.