Many of my previous customers have asked me for the recipe for our most popular item on the menu, Tom Yum Bee Hoon.
So, I am sharing the complete recipe with added chicken and prawns this time. However, if you are a vegetarian, you can omit the meat. We previously made it as a vegetarian dish,
This Tom Yum noodles recipe may be different from the traditional way of making Tom Yum in Thailand. It has become the top seller due to its delicious flavor, which suits our customers' palates. I hope it is equally appealing to you and enjoy it as much as our customers.
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/tom-yum-no... )
Ingredients:
100g chicken meat, cut into slices
2 tsp fish sauce
1/8 tsp ground white pepper
500g bee hoon (weight after soak and drain)
50 g beansprout
50g carrot, cut into fine strips
1 lemongrass, cut into thin slices
5 kaffir lime leaves, cut into very thin slices
1 medium size onion, cut into slices
1 tbsp chopped garlic
2 large handful of cabbage strips
125g tom yum paste
1 tbsp sugar
Salt to taste
1 egg, form omelet, and cut into strips
More kaffir lime leave strips and spring onions to garnish
Method:
Preparation:
- Clean the bean sprouts with plenty of water. Cut the cabbage into strips.
- Soak the rice vermicelli in water for about 20 minutes or until it becomes soft. Once it is ready, drain it in a colander.
- Cut the chicken into bite-size pieces and marinate it with fish sauce and ground white pepper.
- Make a thin omelet that is fully cooked, then cut into strips.
Cooking:
- Heat some oil in a wok and stir-fry the chicken until it turns golden brown.
- Add the prawns that have been washed, deveined, and unshelled. Remove everything from the wok once the prawns are fully cooked.
- Heat oil in the wok and sauté the garlic and onion over medium heat..
- Add the finely sliced lemongrass, kaffir lime leaves, Tom Yum paste, sugar, and some water to form a Tom Yum gravy.
- Add the cabbage strips and carrot and continue cooking for a minute or two until the vegetables become soft.
- Add the rice vermicelli to the wok and increase the heat to medium. Mix it with the Tom Yum gravy. Gradually add the bean sprouts to the wok at this stage.
- Once everything is mixed well, return the cooked chicken and prawns to the wok and mix them with all the ingredients.
- Transfer the fried noodles to a serving bowl. Top it with egg strips and garnish it with chopped spring onion and red chilies.
#TomYumNoodles #TomYumBeeHoon
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