Bangkok Noodles

Name: Bangkok Noodles (Sen Mee Krung Tep)
Yield: 4 to 6 Servings
Cuisine: Thai
Ingredients: ground pork; coconut milk; sugar; bean sauce; dried shrimp; bean curd; coriander leaves; lime; red serrano chillies; green serrano chillies; eggs; (nam pla); lettuce leaves; water; red food coloring; water; fish sauce; bean sprouts; vegetable oil; cooked shrimp; rice vermicelli (sen mee) noodles; red onion; nam prik; chilli sauce

Sen Mee Krung Tep

Preparation info

4 to 6
Servings

Difficulty
Easy

Appears in

The Original Thai Cookbook

By Jennifer Brennan

Published 1981

About

Ingredients

Sauce

1½ cups	“Thick” coconut milk
½

Asia
Thailand
Bangkok
South East Asia
Pasta

Method

Sauce

In a heavy saucepan, bring the coconut milk to a boil. Add the remaining sauce ingredients except the cooked shrimp and cook until pork is tender. Add the cooked shrimp until they are warmed through. Pour the mixture in a serving bowl and reserve for accompanying the Noodles.

Noodles

Heat the oil i