Mee Kati

Ingredients

• Vegetable oil - 2 tablespoons
• Shrimp paste - 1 tablespoon
• Sugar - 1 tablespoon
• Fish sauce - 2 tablespoons
• Red chili flakes - 1 teaspoon
• Roasted peanuts - 1/4 cup, crushed
• Fresh cilantro - 1/4 cup, chopped
• Lime - 1, cut into wedges
• Eggs - 2, beaten
• Fried tofu - 100 grams, sliced
• Bean sprouts - 1 cup
• Chicken breast - 200 grams, thinly sliced
• Shrimp - 200 grams, peeled and deveined
• Coconut milk - 1 cup
• Rice noodles - 200 grams

Instructions

1. Soak the rice noodles in warm water for 10 minutes, then drain and set aside.
2. In a wok or large pan, heat the vegetable oil over medium heat.
3. Add the shrimp and chicken, and cook until they are cooked through, about 5 minutes.
4. Push the shrimp and chicken to one side of the pan, and add the beaten eggs to the other side.
5. Scramble the eggs until they are cooked, then mix them with the shrimp and chicken.
6. Add the coconut milk, fish sauce, sugar, and shrimp paste to the pan, and stir well to combine.
7. Add the soaked rice noodles to the pan, and toss them with the sauce until they are well coated.
8. Add the bean sprouts and fried tofu to the pan, and cook for another 2 minutes.
9. Remove the pan from the heat, and transfer the Mee Kati to serving plates.
10. Garnish with fresh cilantro, crushed peanuts, red chili flakes, and lime wedges.
11. Serve hot and enjoy!