Sawaddee ka welcome to hot thai kitchen if you've been to Thailand you know that you
can find noodle soups at just about every street corner however what a lot of people don't know is
that for many of these noodle soups you can order the dry version where the noodles don't come with
the broth which is great for when the weather is really hot and you just don't feel like a steaming
bowl of soup in front of your face right and so the version that I'm going to show you today is
called bamee hang bamee is egg noodles and hang means dry and it's one of the most popular types
for people to order dry and because there's no broth it's super easy to make at home so let's
get started so because there's no broth the noodles will get tossed in sort of a seasoning
sauce and this sauce you can actually make it however you like there are no rules about what
you have to put it and not put in every vendor has a different recipe so I'll just share with
you what I like to do so in here and I'm just gonna make one order just like on the street
a little bit of soy sauce and I'm also gonna put golden Mountain sauce which as you can see it's a
little bit darker it's just a different type of soy sauce if you don't have it you can just do
all soy sauce some fish sauce of course I always put fish sauce in my noodles and now this is very
important you have to put some sort of an oil in it because otherwise the noodles will be clumped
up together so this right here is garlic oil and all you have to do to get garlic oil is fry some
chopped garlic in vegetable oil or any kind of neutral flavored oil until the garlic is
golden and you keep the garlic and the oil is so wonderful a little bit of sweetness to balance
all that salt some sugar and also I like to add a little bit of vinegar helps brighten everything
you can do a squeeze a lime at the end but that's not common for this particular type of noodles and
as an option if you want the color to be a little bit darker you can add some black soy sauce just
a dash and it will add almost a slight molasses flavor make it a little bit richer and that is it
that's the seasoning sauce right there alright it is super easy to this all you have to do is blanch
things and throw it in the bowl that's it you just have to get all the ingredients ready okay so I'm
gonna start with my veggies and I've got here some baby bok choy you can use regular bok choy
but the baby ones are so cute and it's just easier to eat right so they're smaller you can use other
greens if you want and I'm just gonna blanch them in some boiling water and these literally
take 30 seconds that looks good I'm just gonna take it out shake off as much water as you can
and we'll just set it aside for now I am adding some wonton so these are wontons that I made and
I have a recipe for how you can make it yourself however this is completely optional I just wanted
to show you because the very common thing for people to have in their by me hang and I made
this yesterday so I'm just going to quickly real anch them to heat them up again okay so I'm gonna
take them out I always want to oil my wontons as well because they can stick together if they sit
there too long so just a little bit of my garlic oil see this is so useful and cost them around a
little bit the next thing we're gonna Blanche is noodles now I'm using egg noodles here and this
is the flat kind you don't have to use the flat kind you can use the round kind if you want but
you want to make sure it's thin and delicate so not the ramen type noodles you want Chinese egg
noodles these ones were labeled wonton noodles blanch these in some boiling water and that's
just gonna take about one minute wonton noodles do not take long at all all right I'm just going to
fish these out and put them directly in the bowl of seasoning just get all the water out though
there we go move back here and you just want to toss the noodles in that sauce so that the
noodles can absorb the seasoning and also the oil will coat the noodles so they won't clump together
and now if this is your first time making it make sure you taste and you can adjust the seasoning
at this point okay all right let's put the noodles together so now my noodles go in okay this is like
double the size of if I call tae-bum II hang so in Thailand you'll just get half of it but
it's okay we're doing Canadian size box shall I go on the side I'm going to add a couple of
wontons there we go and then I'm going to add sort of a classic protein to go with bhumi hang
and that is Chinese barbecue pork or mo dang now this is just one that I bought so if you've got
a favorite Chinese restaurant they'll definitely sell it to you you can also just roast your own
pork simply I'll make sure like I attached a recipe that you can use for that purpose think
it's almost done how easy it was that toppings is so important the fried garlic from the garlic
oil I fried the garlic and I separated the two so that this stays crispy so good you want to
sprinkle it on top you want to make this spicy okay a little bit just a little bit whatever
you can tolerate so I'm going to add a little bit of chili flakes chili powder and this is one that
I roasted myself a little bit of white pepper and one last final garnish I'm going to sprinkle some
green onions and cilantro a duo it's sort of like our version of chopped parsley it gets sprinkled
on top of everything and that is it look how easy that was I'm so good mmm you want to toss
everything together little bit of the pork got to put a little piece of baby bok choy on there
mmm oh that's so good that just brings me back to the streets of Thailand the texture of these
wonton noodles are just they're so good they're like silky and slippery and just so much fun to
eat just simple well balanced flavors just hit the spot that was just so easy to make and it's
actually really fun when you've got lots of people and you can get everyone to make their
own bowl of noodles they can put whatever you want in it so good so the recipe as always will be on
how spicy Cheng calm when you make it definitely send me a photo on Facebook Twitter or Instagram
and subscribe to the show if you haven't done so so you never miss an episode and I will see
you next time for your next clue vicious Titan now put it in the seasoning why good