Mee Gati

Mee Gati Recipe

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About Mee Gati Recipe:

Mee gati shares many of the same ingredients as pad thai but is truly unique in that it has a rich coconut gravy poured over the pink noodles. The thread-thin rice noodles are enriched by coconut milk and tinted an iconic pink color by red bean curd.

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  • 45 mins
  • 25 Ingredients
Adjust Servings :

Ingredients for Mee Gati Recipe

  • As required For Mee Gati
  • As required Coconut Gravy
  • 1.50 cup coconut milk
  • 2 small heads shallots, chopped
  • 120 gram ground pork
  • 2 tablespoon palm sugar
  • 1.50 tablespoon 2 tamarind juice
  • 2 tablespoon fermented soybean paste
  • 1 tablespoon Sriracha hot sauce
  • 100 gram pressed tofu, cut into small pieces
  • 6 9 medium whole shrimp
  • As required Salt
  • As required Shredded Egg
  • As required Pink Noodles
  • 120 gram dry thin rice noodles, soaked in room temp water for 5 minutes, then drain
  • 1/2 cup water or chicken stock
  • 1 tablespoon cube red bean curd + 1 the liquid
  • 1 tablespoon white distilled vinegar or rice vinegar
  • 1 teaspoon sugar
  • 1 cup bean sprouts + extra for serving
  • 3/4 cup garlic chives
  • As required For serving
  • As required Lime wedges
  • flakes Roasted chili
  • As required Extra bean sprouts and garlic chives
  • 184g Fat(29.12%)
  • 173g Protein(27.31%)
  • 229g Carbs(36.17%)
  • 44g Fiber(6.88%)
  • Other(0.52%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Mee Gati Recipe


To make the sauce add ¼ cup of the coconut milk to a little pot, arouse a boil, and simmer over medium-low heat for many minutes till thick and also the coconut milk is “broken”.


Add shallots to the broken coconut milk and saute for a moment till softened. Add ground pork and quickly stir to interrupt up all the lumps, ensuring there are not any huge chunks.

step 5


Add the remaining coconut milk, palm sugar, tamarind juice, tao jiew, sriracha, and simmer for 7-10 minutes.

step 7


Add curd and simmer for one more minute. Add whole shrimp and cook for thirty seconds or till the shrimp gets cooked properly.


To make cut eggs heat a well-seasoned pan or a flat 10-inch non-stick pan over medium heat. When hot, brush some oil everywhere the pan.

step 9


Pour the eggs while tilting the pan to form a skinny, crepe-like dish. Flip the crepe and turn the heat to medium-low and let the eggs cook till the bottom is golden brown.


Add the curd to a chilly pan at the side of the coconut milk, water, vinegar, and sugar; stir to mix and produce to a boil.


Once the liquid is boiling, add the noodles to the sauce and keep moving on high heat till the noodles have absorbed all the liquid.


Once all the liquid is absorbed, add the bean sprouts and garlic chives, close up the warmth, and toss with pair of tongs simply till the vegetables square measure mixed with the noodles.


To serve heat the gravy if required. Place the noodles on a plate and high with the cut eggs. Round the noodles, place a little bowl of gravy, further bean sprouts, further garlic chives, a bit of lime, and a few cooked chili flakes. Pour the sauce over the noodles once able to eat, enjoy it.