Bami noodles are an easy to make homemade egg pasta. They you can make without a pasta machine, and because they are fresh noodles, they cook very quickly. I seasoned the duck with Thai Teriyaki power, the red seasoning powder that's available from Asian supermarkets, but you can also simply roast the duck and serve this dish with slices of roast duck.

Ingredients for Duck for 4 People
400 gms Duck Breast or Leg
2 Tablespoons Thai Teriyaki Powder
30 ml Water

Preparation for Duck
1. Mix the teriyaki with water and marinade the duck in this mix for at least 2 hours.
2. Grill the duck for 35 minutes at 170 degree Celsius until it's cooked.
3. Slice the duck, so that some of the skin and meat is in each slice.

Ingredients for Bami Noodles
200 gms Wheat Flour
2 Eggs
4 Tablespoons Oil
Green Food Coloring

Preparation for Noodles
1. Mix the flour mix with the eggs and oil and knead it for 2 minutes to form a stiff dough. Add the food coloring and knead again until the color is well mixed into the dough.
2. Rest the dough for 5 minutes.
3. Roll it out using a rolling pin into a long thin strip about 12-14cms wide and as long as you can make it. I let the dough hang down over the kitchen table edge when I do this.
4. Dust it with flour to make sure it doesn't stick and roll up the strip into a sausage shape.
5. Slice thin slices off the end of the sausage.
6. Each slice is a rolled up noodle, you simply unroll the slices to finish making the noodle .
7. Place in boiling water for 3-5 minutes until just cooked, drain and set aside on a plate.

Ingredients for Soup
50 gms Pork Bone
50 gms Chicken Bone
6 Tablespoons Fish Sauce
1 Teaspoon Salt
2 Tablespoons Sugar
1 Head of Pickled Garlic
5 Tablespoons Light Soy Sauce
4 Garlic Cloves
1 Teaspoon Black Peppercorns
20 gms Coriander Root
1.5 ltr Water
1/4 Teaspoon White Pepper

Preparation
1. Pound the garlic with the black peppercorns and coriander root until ground, then put into a saucepan with the water and bring to the boil.
2. Add the fish sauce, light soy sauce, salt, sugar, pickled garlic, and white pepper, and boil water on a high heat.
3. When the water is boiling add the pork bone and chicken bone and simmer for 1 hour.
4. When the soup is ready, serve it in a bowl, with some of the cooked noodles and slices of the duck ontop.

Serve With
Crushed Peanuts
Dried Flaked Chillies
Sugar
Vinegar
Salad Vegetables

Chicken & Pork Noodle Soup, is a cheap food sold from street stalls in major Thai cities. Thai people don't cook this at home, not just because its so widely available on the street, but also because it takes a lot of preparation work and has many ingredients. Although not as convienient to make yourself, it is well worth it. It is a great 'show' food, each diner receives a generic pot of noodles with chicken and pork, and chooses the seasonings they prefer. The soup can be prepared the day before. Eat with chopsticks and a spoon. Available all across Thailand, it is very mild & not spicy.

Ingredient for Family of 5
Packet of Rice Noodles
1 Large boiling pan with 3 litres water.
1 Chicken Carcass with chicken meat
2 Pork Bones (To make stock)
1 Chicken stock cube
3 Tablespoons Light Soya Sauce
3 Tablespoons Fish Sauce
2 Tablespoons Sugar
2 Tablespoons Salt
2 Tablespoon of Pickle Garlic Water
6 Garlic Cloves
Whole Back Peppercorn
1 Coriander Root
1 Chinese Radish

Ingredients for Seasoning
Dried Flaked Chilli
Sugar
Ground Peanuts
Vinegar
Fried Garlic in Oil
Pork Rinds

Garnish With
Pak Bong (Or Green Leaf Vegetables).
Soya Bean Shoots
Fried soya curd cubes

Preparation
For the Soup
1. Start by bringing the pan of water to boil, we will add the ingredients when it is boiling.
2. Grind the garlic, coriander root, and peppercorns together and add to the boiling pan.
3. Add the fish sauce, light soya sauce, sugar, salt, and garlic pickle water, to the pan.
4. Chop the radish into 1cm slices for this soup we need 3 or 4 slices, add to the pan.
5. Add the chicken carcass and pork bone and leave on a low boil for 1 hour.
6. Once the soup is ready, remove the chicken, and shred any meat on it.

For the Garnish
7. Chop of the pak bong into 4cm pieces
8. Put the pak bong and soya shoots into cold water.

To Serve
9. Boil water in an clean pan.
10. Put the noodles into the boiling water, they will cook in less than a minute. Ideally put the noodles into a seive and lower the seive into the boiling water, so that the noodles can be cooked and removed quickly.
11. Place the noodles in a bowl, with some shredded chicken together with some stock from the soup.
12. Let your guest choose which other garnishes to add to the bowl. Its normal to add lots and lots of garnishes to add different flavours and textures.