For 4 servings: 250 g dry egg noodles, 1 tbsp sesame oil, 1 tbsp chili oil, 1 garlic clove, crushed, 2 green onions, finely chopped 55 g mushrooms, chopped 40 g dried Chinese black mushrooms, soaked in water, then drained and chopped 2 tbsp lime juice, 3 tbsp light soy sauce, 1 tbsp sugar
Serve with shredded Chinese cabbage, 2 tbsp chopped coriander, 2 tbsp dried and chopped peanuts. This simple and quick dish is a must on the Thai streets, where it is often sold from stalls. There are options with meat and various vegetables. 1. Cook the egg noodles in a pot of boiling water for 3-4 minutes or according to package instructions. Drain and return to saucepan. Then mix the noodles with sesame oil and set aside. 2. Heat oil in a frying pan or wok and sauté the garlic, green onions and mushrooms until they are all soft. 3. Add black mushrooms, lime juice, soy sauce and sugar and continue cooking. Add noodles and stir. Serve the noodles on top of shredded cabbage and sprinkle with coriander and peanuts. Note: Thai chili oil is very spicy, so vegetable oil can be used if desired. You can buy Thai oil in the store, or you can cook it at home and a bottle of chili will decorate the kitchen in one.