Rice Noodles in a Spicy Broth

This noodle dish, literally translated as “Noodles from Siam” actually has its roots in nearby Malaysia, where it is usually eaten for breakfast (which explains the addition of boiled eggs). However, I find it also makes a great dinner dish. Vermicelli noodles are surrounded by a rich shrimp-based broth that is deliciously unique in taste. To serve it the authentic way, scoop noodles into bowls along with the sauce, then place all other toppings on the table and let your guests put the final dressings on this fun and flavorful dish. But be forewarned: these noodles can become addictive!

Taste one to make sure it is soft enough to eat. If not, place pot over medium heat until noodles are done. Drain and set aside. To serve, place generous mounds of noodles in serving bowls and ladle soup over top (bowls should be at least 1/3 full of the spicy soup). Now either add the other toppings yourself, or place in bowls and allow guests to add their own. Serve with slices of key lime on the side, as well as additional red chilies or chili sauce, either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe. ENJOY!

Cook the noodles according to package directions; drain and rinse well. Set aside. While the noodles are cooking, make the dressing: Combine the soy sauce, Chinese vinegar, sesame oil, Chinese chili paste, sugar, ginger, garlic and scallions in a small bowl, stirring to mix well. Set aside. Spray a small skillet with nonstick cooking oil spray. Heat over medium heat and add the egg, turning the skillet so the egg covers the bottom of the skillet in a thin layer. Cook until firm, then transfer to a cutting board to cool. Cut into thin shreds and set aside.

To serve, arrange the noodles in the center of a platter. Create concentric rings around the edge of the noodles with the carrot on the outside, then the spinach, then the cucumber. Make 2 small piles of the bean sprouts at opposite ends of the platter, then create 2 piles of shredded egg on top; in the center, place the minced garlic and ginger, then the chicken and cilantro, and garnish with the scallions. Serve immediately, with the bowl of soy sauce-vinegar dressing on the side. Ready you are Rice Noodles in a Spicy Broth Please visit in the site www.indomunch.com for extra details.