Mee Gati Coconut Noodles

Classic Thai Food: Delicious Recipes by the Master Chef of Thailand by Sirsamorn Kongpun, pg 96

• 2 cup coconut milk
• 1 cup water
• 1 large prawn, chopped & cooked
• 1/4 small onion or shallot, diced
• 1/2 pound chicken or pork, chopped
• 100 gr yellow tofu, cubed
• ​3 tbs soy beans paste (fermented is best)

• 1/4 cup palm sugar
• ​1/3 cup tamarind juice  
• ​1 tsp dried chilies, ground
• ​240 g thin rice noodles (2 packages)
• 1 egg
• 40 g Chinese chives, 1 in pieces
• 1 cup bean sprouts

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1. Soak noodles in warm water
2. Heat coconut milk and water in a pan over medium heat
3. As oil raise to surface and breaks on edges, add shallots/onions to pan to stir fry
4. Mix in proteins, soy bean paste, sugar, tamarind juice, and chilies
5. Save some of the sauce from the pan to top finished dish with
6. Simmer to reduce and add firm tofu
7. Stir in prawn fats and taste to season
8. Remove from pan
9. In a small amount of the sauce, stir fry noodles until soft and liquid absorbed
10. Add bean sprouts, chives, and more water if mixture gets too dry
11. Cook whisked egg in thin layer until golden brown, roll, and slice into shreds
12. Serve sauce separately from noodles and top noodles with egg
    
13. Garnish plate with lime, bean sprouts, and chili flakes.