Mee Kati

Ingredients

Vegetable oil

2 tablespoons

Shrimp paste

1 tablespoon

Sugar

1 tablespoon

Fish sauce

2 tablespoons

Red chili flakes

1 teaspoon (adjust to taste)

Roasted peanuts

1/4 cup, crushed

Fresh cilantro

1/4 cup, chopped

Lime

1, cut into wedges

Eggs

2, beaten

Fried tofu

1 cup, diced

Bean sprouts

1 cup

Chicken breast

1 cup, diced

Shrimp

1 cup, peeled and deveined

Coconut milk

1 can (13.5 oz)

Rice noodles

8 oz, soaked

Instructions

1. Soak the rice noodles in warm water for about 10 minutes until softened, then drain and set aside.
2. In a wok or large pan, heat the vegetable oil over medium heat.
3. Add the diced chicken and shrimp to the pan, cooking until they are fully cooked and no longer translucent, about 5 minutes.
4. Push the cooked shrimp and chicken to one side of the pan and pour the beaten eggs onto the other side. Scramble the eggs until they are fully cooked, then mix them with the meat.
5. Stir in the coconut milk, fish sauce, sugar, and shrimp paste, and mix well to combine all the flavors.
6. Add the soaked rice noodles to the pan and toss gently to coat them evenly with the sauce.
7. Fold in the bean sprouts and diced fried tofu, cooking for an additional 2 minutes until warmed through.
8. Remove the pan from the heat and transfer the Mee Kati to serving plates.
9. Garnish each plate with fresh cilantro, crushed roasted peanuts, red chili flakes, and lime wedges.
10. Serve hot and enjoy the vibrant flavors of this Thai classic!