Ba-Mee Prik-Phao à la Marsay (aka Chicken, Chilli Paste and Cashew Nut Noodle)

Ba-Mee Prik-Phao à la Marsay , is my version of a Simple Thai Inspired Dish with chilli and garlic paste, tossed with cashew nut and noodles.

Now since I had done the restaurant review of the Simply Asia outlet, and that being the 1st time I had tasted Ba-Mee Prik-Phao, I knew I had to attempt a variation of my own. Fondly referred to as the 514, among South African Simply Asia patrons, this Thai Inspired dish is a made with a roasted chilli paste and cashew nut noodle.

This week saw me receiving some wonderful product drop-off by Osman’s Rustenburg Spices. The quality of the product, from the initial appearance, the aroma, the quality, the colour… all met with above standard points.  The proprietors of this New Home based business, trading as OSMAN’S RUSTENBURG SPICES and ATCHAARS, are Proudly South African and all their ALL SPICES are CERTIFIED 100% PURE. The Spice ranges are Free from ADDITIVES, ENHANCERS and PRESERVATIVES, and Also contain NO COLOURANTS and NO SUDAN (red food dye). They Stock a Full range of OSMANS TAJ MAHAL products for your convenience. And have the added benefit of DOOR TO DOOR SERVICE ANYWHERE (in South Africa) at LOW RATES.


Product Drop-Off from Osman’s Rustenburg Spices and Atchaars

One Look at these Red Spices and I knew exactly what dish I was going to put these spices to the test with?.  Many people would think, ‘Indian type of Spices’, are just for Indian dishes. I can’t begin to explain, How wrong they are. Today I show you, and Guarantee you, how using a variety of the Osman’s Rustenburg Spices, can transport your meals to the next level of awesomeness.

Head on over to their Facebook Page and show them some LOVE…

or

Contact them directly on any of the following:

Telephone : (021) 37464434
Cellular Number : 082 5724804
email : bo@telkomsa.net

Now here is my Ba-Mee Prik-Phao à la Marsay , I do hope you give this A try and as always, I look forward to hearing from you in the comments below, or on one of my social media platforms.
Happy “Thai Cooking” Lovelies…

?Love Marriam?

Ba-Mee Prik-Phao à la Marsay (aka Chicken, Chilli Paste and Cashew Nut Noodle)

  • Servings: 3-4
  • Difficulty: easy/medium
  • Print

Author : Foodeva Marsay (@foodeva_marsay)

STEP 1 :

THAI CHILLIE AND GARLIC PASTE 

Ingredients

1/4 cup Vegetable Oil

1/2 Large Onion, roughly chopped into chunks

1 Tablespoon Chopped Garlic

2 Tablespoon Osman’s Rustenburg Spices Crushed Chilli

2 teaspoon Osman’s Rustenburg Spices Kashmiri Chilli Powder

1 teaspoon Osman’s Rustenburg Spices Paprika

2 Tablespoon Tamarind Paste

2 Tablespoon Lemon Juice

1 teaspoon Sesame Seeds

1/2 teaspoon Salt

1/2 teaspoon Sugar

Instructions

  • On medium setting, Heat the oil, and add the onions and sauté
  • Follow by adding in the garlic and the spices.
  • Now lower the heat further, and add rest of the ingredients, and allow to sauté for 3-5 minutes, until onions are soft and transparent.
  • Remove from stove top, Cool slightly and then grind to a fine paste, using your kitchen blender/chopper
  • NOTE: This paste can be made ahead and kept in the refrigerator, or prepared on the day of use, like I had done.

© www.marriamsayed.com (@foodeva_marsay)

Thai Chilli and Garlic Paste

STEP 2

Ingredients

2-3 Tablespoon Sesame Oil

500 grams -600 grams Chicken Fillets, Thinly Sliced

1 teaspoon Ginger and Garlic Paste

Pinch of Egg Yellow Colouring

1/2 teaspoon Cumin Powder

2 teaspoon Exotic Thai Seasoning (Robertson’s)

1/2 teaspoon Osman’s Rustenburg Spices Paprika

1/2 teaspoon Salt

3 Tablespoon Soy Sauce

2 Tablespoon Lemon Juice

Instructions

  • Marinate the chicken fillets with all ingredients, except the oil.
  • Heat the Sesame Oil in a large wok/pan
  • Add in the Marinated Chicken fillets, and allow to cook for 10-15 minutes on medium to low heat, until done with a little bit of moisture still remaining.

STEP 3

Prepare Noodles according to pack instructions.

NOTE: I used the Extra Fine Noodles here (Lokshen), but you may use any yellow/or other varieties of fine noodles.

STEP 4

Ingredients 

2 Tablespoon Butter

1 Large Onion, roughly chopped into chunks

1 Cup of Chunky Chopped Red and Green Peppers (Capsicums)

1 teaspoon Sesame Seeds

1/2 Cup – 1 Cup Lightly Salted Cashew Nuts (or according to taste)

Instructions:

  • Quickly stir fry the above ingredients in a separate pan, until the onions and peppers are just softening, but still crunchy

LASTLY…

  • ADD THE STIR FRIED VEGETABLES (STEP 4), TO THE COOKED CHICKEN (STEP 2),
  • STIR IN 1-2 TABLESPOON THAI CHILLI AND GARLIC PASTE (STEP 1)
  • >You may use as little or more of the chilli paste as you prefer<
  • ADD IN THE PREPARED NOODLES (STEP 3)
  • TOSS ALL THESE TOGETHER, TOP WITH SLICED SPRING ONIONS AND AN EXTRA SPRINKLE OF SESAME SEEDS.

Inspired by Simply Asia (514)

BA-MEE PRIK-PHAO À LA MARSAY (AKA CHICKEN, CHILLI PASTE AND CASHEW NUT NOODLE) is ready to be served and enjoyed.

NOTES BY FOODEVA MARSAY

~ DON’T BE AFRAID TO GIVE THIS RECIPE A TRY, IT ISNT AS LENGTHY AS IT MAY SEEM.

~ THE THAI CHILLI PASTE CAN BE MADE AHEAD, BOTTLED AND KEPT IN THE REFRIGERATOR, AND IS QUITE VERSATILE TO BE USED IN ANY OTHER DISHES AS WELL.

~ ADJUST ONLY THE AMOUNT OF THE THAI CHILLI PASTE QUANTITY YOU WOULD PREFER TO ADD TO THE MEAL.

*KINDLY SHARE MY RECIPE AS POSTED, OR WITH A LINK BACK TO © www.marriamsayed.com *

Ba-Mee Prik-Phao à la Marsay (aka Chicken, Chilli Paste and Cashew Nut Noodle)

*Disclaimer…

This has been a sponsored post, but all Views and Recipe Shared are purely MY OWN.

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