Mee Ga-Ti Rice Noodles with Coconut-Bean Sauce

This recipe comes from my cooking class that I took last month where we received a cookbook along with the class fee. When I first heard that Chef Nancy was making this, I have to admit that I was leery. Afraid that the sauce would be too sweet because of the coconut milk, I was pleasantly surprised by the complexity of the dish and it ended up being my favorite dish that she demonstrated that night.

Mee Ga-Ti Rice Noodles with Coconut-Bean Sauce from Real Vegetarian Thai by Nancie McDermott

8 oz dried rice noodles, either wire-think or about the width of linguine or fettuccine (I used the wider ones)
1 tbs vegetable oil
2 eggs, beaten
3 cups unsweetened coconut milk (MAKE SURE THAT IT'S UNSWEETENED!)
1/2 cup minced shallots
1/3 cup Asian bean sauce (you will need to go to an Asian grocery store for this)
8 oz firm tofu, cut into slender 1-inch long rods
2 zucchinis, halved lengthwise and cut crosswise into thin half-moons, or cut into slender 2 inch long rods
2 tbs Tamarind Liquid or freshly squeezed lime juice (I used my Tamarind paste--about 1 tbs)
2 tbs Vegetable stock
2 tbs sugar
1 teas salt
1 teas freshly ground pepper
1 teas red chili pepper flakes
A handful of fresh garlic chives, cut into 2-inch lengths, or 3 green onions, white part thinly sliced crosswise and green part cut into 2 inch lengths
2 cups bean sprouts
1/2 cup coarsely chopped fresh cilantro
1 lime, cut lengthwise into 6 wedges

Put the dried rice noodles in a bowl, add warm water to cover, and let stand until limp and liable, 15 to 20 minutes. Put a large pot of water on to boil.

Meanwhile, heat the vegetable oil in a medium skillet over medium-high heat until a drop of egg added to the pan sizzles at once, about 1 minute. Add only enough of the eggs to coat the pan, swirling to make a thin sheet. Cook until the egg sets, about 30 seconds. Flip it to warm the other side, and then turn it out onto a cutting board to cool. Repeat with the remaining egg, When the egg sheets are cool, shred them into fine strips and set aside.

Drain the noodles and add them to the boiling water. Cook until tender but still firm, 1 to 2 minutes. Drain well and set aside.

Pour the coconut milk into a medium skillet, place over medium heat and bring to a gentle boil. Adjust the heat to maintain an active simmer and cook, stirring occasionally, until it gives off a sweet aroma and thickens a little, 3 to 5 minutes. Add the shallots, bean sauce, tofu and zucchini and cook, stirring occasionally, for 3 minutes. Add the tamarind or lime juice, vegetable stock, sugar, salt, pepper, and chili flakes. Stir well and cook for 2 minutes more.

Add the noodles, the garlic chives or green onions, and most of the bean sprouts, reserving a handful for garnish. Toss well to coat everything with the sauce. Transfer to a serving platter and sprinkle with the cilantro. Garnish with the reserved bean sprouts and the lime wedges and serve warm or at room temperature.

Serves 4.