Mee Kati: The Long Lost Cousin Of Pad Thai Noodles | Fitous Thai Kitchen

Mee Kati: The Long Lost Cousin Of Pad Thai Noodles | Fitous Thai Kitchen

Wow what to say about this dish, firstly I hadn’t tried this dish before. But it’s amazing with a rich soothing flavour. There are a few different versions knocking about with one being more like a soup, and one where you cook the noodles in coconut milk and then remove them and serve them dry. This is the version that Chef Tou knows, it shares many ingredients with Pad Thai like palm sugar, tamarind, tofu and fish sauce and has a similar flavour profile. But actually in execution it’s far more like Kanom Jeen which is a Mon ethnic group dish made with chewy rice noodles and runny curry sauce. However Mee Kati is credited with being a Lao dish much like the salads you get in Thailand.

Here’s the recipe:

🟢For the noodles:
100g vermicelli rice noodles
1 Tbsp garlic oil

🟢 For the sauce:
1 Whisked egg
Oil
1 Tbsp fish sauce ( we added another half Tbsp)
200ml Coconut milk ( half a can)
80g Fried tofu
1 Tbsp yellow bean sauce
1 Tbsp Red curry paste ( we added another half Tbsp mainly for the colour)
1 Heaped Tbsp crushed peanuts
2 Tbsp tamarind juice
1 Heaped Tbsp Palm sugar
15 Dry roasted chilli
Raw beansprouts
Sliced fine beans
Minced Chicken 80g

As with all Asian cooking this is a rough guide with regards to amounts, adjust for your own taste and spice tolerance.
If you want to make it spicier then toast birds eye chillies instead of large sweet chilli.
Good luck and let us know how you get on.

Enjoy!!!!!!!
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