Tom Yum noodles recipe (Thai-style fried bee hoon)

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based protein option.

rice vermicelli noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs and calories.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor.

chili paste

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha is widely available and offers a similar heat.

Soak rice vermicelli noodles in cold water for 20 to 30 minutes until fully hydrated.

Drain the noodles in a colander.

Marinate chicken with fish sauce (or light soy sauce) and ground white pepper for 15 to 20 minutes.

Prepare bean sprouts by cleaning and draining them.

Slice carrots into thin pieces.

Cut lemongrass and use only the center part, slicing it thinly.

Cut kaffir lime leaves into fine pieces by rolling them up and slicing them.

Prepare prawns and note that squid can be used as an alternative.

Slice one medium-sized onion and chop garlic.

Cut cabbage into strips.

Fry an egg in a frying pan until it becomes a thin piece, then cut it into strips.

Heat oil in a wok and fry the marinated chicken.

Add prawns to the wok after the chicken, cooking until they turn pink, then remove them from the wok.

Sauté onion and garlic in the wok until fragrant, then add water and Tom Yum paste, following the 20% rule for paste to noodle weight.

Add lemongrass, carrots, and cabbage to the wok, cooking until soft, adding more water if needed.

Mix in the soaked rice vermicelli noodles with the Tom Yum paste, using chopsticks to combine.

Add bean sprouts gradually, taste testing and adjusting with more Tom Yum paste and sugar as needed.

Return the cooked chicken and prawns to the wok, mixing everything together, then turn off the heat.

Serve in a container of choice, garnishing with egg strips, spring onions, and red chilies.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens