How to make easy Thai Egg Noodles with Chicken Thigh menu.
how to cook Thai Egg Noodles with Chicken Thigh menu with pictures. Thai Noodle Egg Noodles with Chicken Thigh recipes in Bangkok. How to make Thai Egg Noodles with Chicken Thigh menu at home.Thai Noodles menu. Thai Noodles dishes menu.
Thai Egg Noodles with Chicken Thigh menu is one of most popular thai noodles with chicken menu in Bangkok because the normally thai noodles made with pork and fish ball but for this menu it made with Chicken Thigh and Chicken soup also. If you like to eat Egg noodles please try this menu.
Ingredient of Thai Egg Noodles with Chicken Thigh menu (Ba-Mee-Nong-Kai)
- 2 cups wheat flour
- 2 egg yolks
- 1/2 tsp. salt
- 1 tbsp. cooking oil
- 1/4 cup water in which Chinese mustard green was boiled, or 1/4 cup plain water.
Preparation of Egg noodles.
- Mix together the flour, salt, oil, and mustard green water and knead until dough is uniform , soft and sticky.
- Roll dough out thin, then roll up and cut into thin noodles with a sharp knife, using flour to prevent sticking. If a noodle cutter is available, after rolling, use the cutter to make the noodles, again using flour to prevent sticking. Then place the noodles in boiling water to which 1 tsp. salt has been added. When the noodles are done, dip up with strainer, drain, and mix with a little oil in which garlic has been fried.
- Blanch Chinese mustard green in boiling water, dip up place in cold water for a moment drain and cut into 2 inch lengths.
Ingredients for chicken in sauce.
- 13 chicken thighs
- 2 tbsp. Clear Chinese liquor
- 2 tsp. pepper
- 1 tsp. salt
- 2 tbsp. sugar
- 2 tbsp. Dark soy sauce
- 2 tbsp. light sou sauce
Preparation of Thai Egg Noodles with Chicken Thigh menu (Ba-Mee-Nong-Kai)
- Mix all ingredients in a pot and marinate the chicken thighs for 1 hour.
- Heat 4 cups oil in a frying pan and fry the chicken thighs over moderate heat until uniformly golden brown all over then remove from oil.
- Add 2 1/2 cup of water to marinade, heat to boiling, and add 1/2 tbsp. each of dark and light sou sauces
- Place some mustard green in each serving bowl, add noodles, a Chicken thigh, and some of the soup
- Serve hot.