Rice noodles fried with coconut milk [Mee-Ka-ti ] (หมี่กะทิ)

Ingredients

1. Rice noodle soaked until tender and drained well 500 grams

2. Ready made Coconut milk (500 grams) 4 boxes

3. Shrimp peeled, headed in, deveined 1 cup

4. Yellow tofu cut into small pieces 2 pieces

5. White bean paste Coarsel pounded 1/4 cup

6. Dried chili blended 1 tablespoon

7. Red shallot chopped 2 cups

8. Garlic chopped 1 1/2 tablespoons

9. Lemon juice 3 pieces

10. Tamarind juice concentrated 2 tablespoons

11. White sugar 1/4 cup

12. Fish sauce 1/4 cup

13. Bean sprout ended cutting 500 grams

14. Tomato sauce 1/4 cup

15. Lotus leaves, lilaceous, banana blossom, lemon, yellow-red chili

Directions

1. Soak rice noodles until tender and drain well.

2. Over medium heat 1 1/2 cups of coconut milk become slightly creamy, add shallots and fry until cooked and aromatic. Add shrimp, 1/2 cups of coconut milk and stir-fry until cooked. Add dried chili, White bean paste, tofu, sugar, fish sauce, tamarind juice to taste and fry through until concentrated. Transfer to bowl for toping the noodle.

3. Stews 2 cups of coconut milk down until creamy, add tomato sauce and stir well combined, put rice noodle and stir-fry until well combined. Add bean sprouts and lilaceous, stir-fry until well cooked. Top cooked noodke with prepared ingredients. Sprinkle noodle with yellow and red chili when serve with fresh vegetables.

Tags: Rice Noodles, Coconut Milk, Fried