Mee Gati

By on November 13, 2011

MeeGati Mee Gati


The recipe makes 2 servings.

½ lb of rice vermicelli (soaked 30 minutes in cold water and drained)

2 cups of coconut milk

½ cup of ground pork

½ cup of chopped shrimp

2 tablespoons of yellow bean sauce

2 tablespoons of shallot

½ cup of Thai chive (cut into 2 inch)

1 cup of bean sprouts

1 tablespoon of tomato paste

2 tablespoons of sugar

2 tablespoon of tamarind juice

2 tablespoon of fish sauce

1 tablespoons of vegetable oil

1 tablespoon of chopped garlic

2 eggs (beaten)


• To start, prepare the sauce by heating the coconut milk in the saucepan over high heat until boiling. Add the ground pork, shallots, tomato paste and yellow bean sauce. Mix the ingredients until boiling and then lower the heat to medium. Stir the mixture until it once again comes to boil. Add the tamarind juice, sugar, fish sauce and chopped shrimp. Keep stirring until the mixture is completely blended together.


• Add the rice noodles to the sauce and continue stirring until the noodles absorb the sauce.

• Add the bean sprouts, chives and garlic and stir to mix well.


• Remove from the stove and portion the noodles to the serving plates.


• Place some oil in the wok over medium high heat. Cook the egg well and flip with a spatula to cook the other side. Remove from the stove and cut the cooked egg into shredded pieces. Add the shredded egg on the top of the noodles.