The husband has kindly purchased a new cookery book for me. I’m partial to a bit of Thai food and this one is brimming with simple dishes that can be rustled up with ease during the week. You can find all of these little gems in ‘Ken Hom Cooks Thai’ by the man himself.
This is the first recipe we have sampled and it made for a highly pleasing Friday night supper. Think of the comfort of Carbonara…Thai style. This can be whipped up in well under half an hour and it doesn’t disappoint (it includes eggs, how could it?!)
To make this dish (serves two/three) you will need:
– Four medium egg noodle nests
– 175g of cooked ham (cut into inch squares)
– Two teaspoons of sesame oil
– Two tablespoons of sunflower oil
– One dried red chilli (finely chopped) or two small fresh chillies (seeded/finely chopped)
– One small onion (peeled/finely chopped)
– Two tablespoons of spring onions (finely chopped)
– Two tablespoons of garlic (peeled/finely chopped)
– Two teaspoons of light soy sauce
– Two tablespoons of fish sauce
– One tablespoon of Shoasing wine
– Three eggs (beaten)
– A handful of fresh basil (chopped)
– Cook the noodles according to the packet instructions. Drain and rinse with cold water. Set aside and drizzle, then toss, with a little sesame oil to stop them sticking.
– Heat a wok over a high heat then add the sunflower oil. When it starts to smoke add the chilli, onion, garlic and spring onions.
– Stir-fry for a few minutes until lightly browned then add in the ham and noodles. Continue to cook for a further few minutes then add the soy sauce, fish sauce and Shaosing. Stir-fry for another couple of minutes.
– Tip in the eggs and stir-fry for three to four minutes, or until the eggs have set. Add the basil and combine well. Serve immediately.
I love anything that involves eggs and I’m always happy to find new ways of serving them. This one brings both comfort and satisfaction. I will be delving into this book frequently it seems. Nice one Ken.