Mee Gati Recipe

Rice noodles: These are the base of the dish and should be soaked before cooking.

Coconut milk: Adds a rich, creamy texture to the sauce.

Chicken breast: Thinly sliced to cook quickly and absorb the flavors.

Red curry paste: Provides the dish with its spicy and aromatic flavor.

Fish sauce: Adds a salty, umami taste.

Palm sugar: Balances the flavors with a hint of sweetness.

Lime: Adds a fresh, tangy finish when served.

Peanuts: Crushed for a crunchy topping.

Vegetable oil: Used for stir-frying the curry paste and chicken.

When stir-frying the red curry paste in vegetable oil, make sure to do so over medium heat to avoid burning the paste. This step is crucial as it helps to release the essential oils and flavors from the paste, creating a more aromatic and flavorful base for your coconut milk sauce. Additionally, when adding the chicken slices, ensure they are thinly sliced to allow for quick and even cooking, preventing them from becoming tough.

• rice noodles - Substitute with glass noodles: Glass noodles have a similar texture and can absorb flavors well, making them a good alternative.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with a bit of coconut extract can mimic the creamy texture and flavor of coconut milk.

• chicken breast - Substitute with tofu: Tofu is a great plant-based protein that can absorb the flavors of the dish, making it a suitable substitute for chicken breast.

• red curry paste - Substitute with yellow curry paste: Yellow curry paste has a similar flavor profile and can be used if red curry paste is unavailable.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor and is a good vegetarian alternative to fish sauce.

• palm sugar - Substitute with brown sugar: Brown sugar has a similar sweetness and caramel-like flavor, making it a good substitute for palm sugar.

• lime - Substitute with lemon: Lemon can provide a similar tangy flavor, though it is slightly more acidic than lime.

• peanuts - Substitute with cashews: Cashews have a similar crunch and can provide a comparable nutty flavor.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a good alternative to vegetable oil.

• Allow the Mee Gati to cool to room temperature before storing. This prevents condensation, which can make the noodles soggy.
• Transfer the noodles and sauce into an airtight container. If possible, use separate containers for the noodles and sauce to maintain the best texture.
• Store in the refrigerator for up to 3 days. Ensure the container is sealed tightly to keep the coconut milk fresh and prevent any odors from seeping in.
• For freezing, place the Mee Gati in a freezer-safe container or heavy-duty freezer bag. Label with the date to keep track of freshness.
• Freeze for up to 2 months. When ready to eat, thaw in the refrigerator overnight.
• Reheat gently in a wok or saucepan over medium heat, adding a splash of coconut milk or water if the sauce has thickened too much.
• Garnish with fresh lime wedges and crushed peanuts just before serving to restore the original flavors and textures.

• Stovetop Method:

  1. Place a non-stick pan over medium heat.
  2. Add a splash of coconut milk or vegetable oil to the pan to prevent sticking.
  3. Add the leftover Mee Gati and stir occasionally until heated through, about 5-7 minutes.
  4. If the noodles appear dry, add a bit more coconut milk to maintain the creamy texture.

• Microwave Method:

  1. Transfer the Mee Gati to a microwave-safe dish.
  2. Sprinkle a few drops of water or coconut milk over the noodles to keep them moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Microwave on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  5. Check the temperature and heat for an additional 30 seconds if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Mee Gati in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, stirring halfway through to ensure even heating.
  5. Remove the foil for the last 5 minutes if you prefer a slightly crispy texture.

• Steam Method:

  1. Set up a steamer or a pot with a steaming basket.
  2. Place the Mee Gati in a heatproof dish that fits inside the steamer.
  3. Steam over boiling water for about 5-7 minutes, or until heated through.
  4. Stir occasionally to ensure even heating and to prevent clumping.

• Sous Vide Method:

  1. Place the Mee Gati in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for 20-30 minutes.
  4. Remove from the bag and serve immediately, garnished with fresh lime wedges and crushed peanuts.

• Wok: A versatile cooking pan with a rounded bottom, perfect for stir-frying the curry paste and chicken.

• Spatula: Essential for stirring the ingredients in the wok to ensure even cooking and prevent sticking.

• Knife: Used to thinly slice the chicken breast for quick and even cooking.

• Cutting board: Provides a safe and stable surface for slicing the chicken and preparing other ingredients.

• Measuring spoons: Necessary for accurately measuring the red curry paste, fish sauce, and palm sugar.

• Measuring cup: Used to measure the coconut milk accurately.

• Bowl: Handy for soaking the rice noodles in warm water.

• Colander: Useful for draining the soaked rice noodles before adding them to the wok.

• Ladle: Helps in stirring the coconut milk mixture and serving the final dish.

• Lime squeezer: Makes it easy to extract juice from the lime wedges for added flavor.

• Mortar and pestle: Ideal for crushing the peanuts to sprinkle on top of the dish.

Pre-soak noodles: Soak the rice noodles in advance and store them in the fridge to save time.

Pre-slice chicken: Slice the chicken breast ahead of time and keep it refrigerated.

Ready ingredients: Measure out the coconut milk, red curry paste, fish sauce, and palm sugar before starting.

Use one pot: Cook everything in one wok to minimize cleanup.

Garnish prep: Crush the peanuts and cut the lime wedges while the noodles soak.