Sawaddee ka welcome to hot Thai kitchen so today I am making an awesome noodle dish called mee gati
now mee is short for sen mee which means a very thin rice noodles and gati is coconut milk so
it's a pink noodle dish with a coconut gravy on top it's so good and I like to call it the
creamy sister of Pad Thai because as you'll see there are a lot of elements that are very similar
between the two now it's been a long time since I've had this years and years so thank you Jason
from Malaysia for requesting this you reminded me how much I love it flip let's get started all
right so I'm going to start by making what I call the coconut gravy so I'm going to add some of my
coconut milk just a little bit into this pot here and now I'm just going to let it reduce until it's
really really thick so once the coconut milk is reduced and broken so notice the coconut oil has
started to break along the edges that's your cue to add the shallots if you're using canned
coconut milk sometimes it doesn't split quite like that that's okay just reduce it until it's thick
and then keep going with the recipe so after just about a minute and the shallots start to
soften I'm going to add my ground pork if you don't eat pork you can also do chicken you can
also do crumbled tofu if you want to make this vegetarian and now really quickly break up the
pieces the ones your pork is no longer in big clumps I'm gonna add the rest of my coconut
milk something about the smell of shallots and coconut milk it's so so good now I'm going to
add all my seasoning palm sugar so I've got some finely chopped while not finely chopped coarsely
chopped palm sugar here to have plenty of time to dissolve and tamarind so this is going to be
sort of a sweet and sour sauce so palm sugar and Tamron see those are already similar to pad thai
right in terms of flavor now the salty this is where it differs from pad thai Pattaya uses fish
sauce but in this recipe and you think they'll do and thoughtyou is fermented soy bean and I've just
mashed it with my fork so to break up the soybeans a little bit but this is sort of like our miso if
you don't have it you can substitute me so instead I like to add a little bit of sriracha to it it
brightens up the color a little bit and adds a little kick just subtle you know you don't want
the super super spicy there you go so now I'm going to let this simmer and reduce until thick
it won't take very long so the sauce has been reducing for about maybe seven minutes but I'm
going to add one last thing and that is pressed tofu and it's just tofu that's very firm so it
won't break even if you toss it around it's got texture of maybe cheddar cheese it's that firm so
it's perfect for this kind of thing I'm going to toss it in and I'll let the tofu simmer with the
sauce for just one more minute so the tofu absorb some of that flavor all right so I'm going to add
some shrimp but this is completely optional so if you want to serve this to guess and you
want it to look a little more impressive a few shrimp thrown into the sauce will do the trick
and the shrimp will take 30 more seconds to cook and then the sauce is done so now what I'm going
to do is I'm going to make shredded omelet so I'm going to make a very thin omelet almost
like a crepe and then shred it up and that'll get sprinkled on top it's a very iconic look
let's deal with the me part of me catty so send me is thin thin rice noodles now these come dry
available at any Asian grocery store soak them in room-temperature water for 5 minutes
and then I drain them and then they're soft and pliable just like this now Mika Tita noodles are
typically tinted pink and people use different things to achieve that colour and I'm not really
sure what's the original pink colour some people use ketchup some people use yet the full sauce
remember the pink noodle soup that I use at that sauce so I'm going to show you sort of
my own version it's simple its quick and I use red bean curd so this is the same bean curd that I use
in my Yenta full video so if you want a refresher on what this is you can check out that video I'll
put the link right up here and it comes in a jar like this and you can get it at Chinese grocery
stores so this is a type of fermented soy and it's got an interesting aroma but once we put
it together with everything else it'll be very mild you won't really taste it mash the curd with
my fork and it's very very soft so it's very easy to do so my wok is not on yet and then here's the
guitar coconut milk and it'll help sort of enrich the noodles because we're not adding any oil to
the noodles all the fat is coming from the coconut milk see the pink color is coming through already
right and those little lumps they'll go away I'm going to season it a little bit with some vinegar
for some tartness and a touch of sugar now a lot of people I'll tell you this just use ketchup so
you you're feeling lazy or you can't find one of these you can just use ketchup and coconut milk
and I'm going to also dilute it a little bit with some water because I find the commercial coconut
milk is quite rich and it makes the noodles a little too rich for my liking alright going
to bring this to a boil okay so now that it's boiling like this the noodles are going to go
in and then and yes it looked like a lot of liquid right now don't worry the noodles soak it all up
beautiful see it's all absorbed and these noodles don't actually mush as easily as you might think
even though they're quite thin okay I'm going to finish these off with some vegetables this
is actually what's going to make this smell kind of like peptide garlic chives and bean
sprouts going in give it a quick toss and off the heat now actually very nice and the noodles
will be mild tasting because remember we've got all that rich coconut sauce going on top and
that is it we're ready to assemble and when you serve me cat heat you want to serve the
sauce separately because you want the guests to do the honor of pouring the sauce on the noodles
the pink noodles I just love that color look at that the bean sprouts and the garlic chives
really help lighten the dish up so put a lot in okay there's not really too much bean sprouts
or garlic chives and I'm actually going to put some extra and yes in Thailand people can just
like me I'm yum yum on it like a bunny that's okay to do the sauce is rich you want that lime
that fresh citrusy tartness to cut the grease remember the eggs yes I always want to put a
little bit of roasted chili flakes on the side there's quite a rich dish and if you don't have
any spicy at all you know it's kind of mmm but you when you add that little extra bit of spice
it's just woo you know suddenly it's a lot of fun to eat than you it doesn't feel as heavy so
as much as you can tolerate it doesn't have to be super spicy look at that that is mica teeth
this is food fit for the Royals right here I wish you could smell it oh it smells so good
squeeze a lime and some of that Chili's give it a toss and you don't need a lot of sauce
you just need enough to moisten the noodles want to make sure I get some tofu in there some egg
mmm sweet-and-sour creamy and rich yet that richness is balanced by the spiciness and
the tart lime juice and the crunchy bean sprouts and the tofu I love how the tofu actually absorbs
quite a bit of that flavor it is so good like I've completely forgotten how good this is it's
been a while in my head I kind of felt like this is a lot of work but it really isn't especially
if you get a chance to make a sauce in advance the noodles are really quick right oh so good
I hope you give this a try and it's so pretty what a great way to serve special guests right
or even if that special guest is just you so I hope you give it a try the recipe will be on
hot Thai kitchen calm when you make it send me a photo on Facebook Twitter or Instagram
and I will see you next time for your next delicious Thai meal the words dead meat is
redundant because meat is clearly already bit but no I hadn't really thought about it so
you're dead meat Wow you mean just me your meat yeah see that doesn't sound very cool