Bamee Haeng

1. 1

   Prepare the Sauce Mixture

   In a large mixing bowl, combine fish sauce, garlic oil, Golden Mountain seasoning sauce, and sugar. Mix well and set aside. This will be the flavorful base that coats the noodles.

   2m

   Tips:

   • • Use high-quality Thai fish sauce for the best authentic flavor
   • • Ensure the sugar dissolves completely in the sauce mixture
2. 2

   Boil Water and Prepare Wontons

   Bring a large pot of water to a rolling boil. If using uncooked wontons, add them to the boiling water and cook for 2-3 minutes until they float to the surface. Remove with a slotted spoon and set aside. Keep the water boiling for the vegetables and noodles.

   3m

   Tips:

   • • Don't overcrowd the pot when cooking wontons
   • • Keep cooked wontons warm by covering them
3. 3

   Blanch the Bok Choy

   Add the bok choy to the boiling water and blanch for 30-60 seconds until the leaves are wilted but still bright green and crisp. Remove with a skimmer or slotted spoon and set aside. Keep the water boiling for the noodles.

   1m

   Tips:

   • • Don't overcook the bok choy - it should remain crisp
   • • Blanching time may vary based on the size of your bok choy
4. 4

   Cook the Egg Noodles

   Add the fresh egg noodles to the boiling water. Fresh thin wonton noodles cook very quickly - typically 20-30 seconds for fresh noodles, or 1-2 minutes if using slightly thicker fresh noodles. The noodles should be al dente, not mushy. Drain the noodles thoroughly in a colander.

   1m

   Tips:

   • • Don't overcook - egg noodles become mushy very quickly
   • • Shake the colander well to remove excess water
   • • For dried noodles, follow package instructions but aim for al dente
5. 5

   Toss Noodles with Sauce

   Immediately transfer the hot, drained noodles directly into the bowl with the prepared sauce. Using chopsticks or tongs, toss the noodles vigorously and thoroughly to ensure every strand is evenly coated with the sauce. The heat from the noodles will help the flavors meld together.

   1m

   Tips:

   • • Work quickly while noodles are still hot for best sauce absorption
   • • Toss thoroughly - unevenly seasoned noodles won't taste as good
   • • The noodles should glisten with the garlic oil
6. 6

   Plate and Garnish

   Transfer the seasoned noodles to serving bowls. Arrange the sliced char siu pork, cooked wontons, and blanched bok choy around and on top of the noodles. Sprinkle with fried garlic, chopped spring onions, cilantro, and white pepper powder. Add dried chili flakes if desired for extra heat.

   2m

   Tips:

   • • Arrange toppings attractively for an authentic street food presentation
   • • Serve immediately while noodles are still warm
   • • Provide extra chili flakes and fish sauce on the side for diners to adjust seasoning

• •The key to great bamee haeng is using fresh, thin egg noodles - they have better texture than dried
• •Don't skip the garlic oil - it's essential for authentic flavor and prevents noodles from sticking
• •Drain noodles very well before tossing with sauce to avoid diluting the flavors
• •Toss noodles with sauce immediately while hot for best absorption
• •Quality matters: use authentic Thai fish sauce and proper char siu for the best results
• •If you can't find char siu, you can use crispy pork belly or even Chinese-style roasted pork
• •Make extra garlic oil and fried garlic - they keep well and are used in many Thai dishes
• •Serve with a side of pickled chilies in vinegar for an authentic accompaniment

• •
  tom-yum-goong
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  spring-rolls
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  thai-iced-tea

Bamee Haeng represents the strong Chinese culinary influence in Thai cuisine, particularly in Bangkok and Central Thailand. The dish evolved from Chinese wonton noodle soup (wonton mein), adapted to Thai tastes by serving it 'dry' (haeng) without broth and adding Thai seasonings like fish sauce and garlic oil. The use of char siu (moo daeng in Thai) reflects the Chinese-Thai community's contributions to Bangkok's street food culture. Egg noodles were introduced to Thailand by Chinese immigrants in the 19th and early 20th centuries, and Thai cooks transformed these ingredients into distinctly Thai dishes. Today, bamee haeng is found at countless street food stalls and noodle shops throughout Thailand, particularly in areas with strong Chinese-Thai heritage. The dish is especially popular in Bangkok's Chinatown (Yaowarat) and has become a staple comfort food across the country.

Authentic bamee haeng relies on several key elements: fresh, thin yellow egg noodles with the right springy texture; homemade or high-quality garlic oil that adds both flavor and sheen; proper char siu with its distinctive red color and sweet-savory glaze; and the critical balance of fish sauce, seasoning sauce, and sugar. Street vendors in Thailand often make their own garlic oil daily, frying thinly sliced garlic until golden and crispy. The noodles must be cooked only until al dente and immediately tossed with the sauce while hot to ensure proper flavor absorption. True bamee haeng is never dry or bland - the noodles should glisten with garlic oil and be well-seasoned. The dish is traditionally served with pickled chilies in vinegar (prik nam som) on the side, allowing diners to adjust the heat and acidity to their preference. The combination of wontons and char siu is considered the classic pairing, though variations with different proteins are common and acceptable.