Tag Archives: noodles

“Pad Mee Korat” The Lesser Known Version of Pad Thai

This is the lesser known version of Pad Thai. It’s from a town called “Korat” in Thailand, and while it’s not as well known as Pad Thai, I can assure you it’s full of flavour and as moreish as your good old Pad Thai.

It’s also quite a lot simpler to make, with less ingredients required, and no need to make the sauce beforehand.

Serves: 2

150g Rice Noodles, soaked in water for 30 mins
100g Tofu Puffs, cut to bite-size pieces
75g Chinese Chives, cut to 1.5 inch pieces
100g Beansprouts
1 Tbsp Oil
1 Tbsp Garlic, minced
1 Tbsp Tamarind Concentrate (a.k.a. Tamarind Paste)
2 Tbsp Soybean Paste (a.k.a. Fermented Soybean Sauce)
1 Tbsp Light Soy Sauce
1 Tbsp Thai Seasoning Sauce
2 Tbsp Sweet Dark Soy Sauce (or Kecap Manis)
1 tsp Chilli Powder
1/4 cup Water


สวัสดีค่ะ

วันนี้จะมาแชร์สูตรผัดหมี่โคราช

แบบที่เราผัดทานที่บ้าน

ใส่เต้าหู้ทอด เพราะชอบเต้าหู้ทอด

และใส่ผักเยอะๆ เพราะชอบทานผัก

ในสูตรจะเห็นว่าเราใส่กุยช่ายพูนมากกกกก

อันนี้ตามความชอบส่วนตัวนะคะ

เราชอบเยอะ ก็ใส่เยอะ

ถ้าใครไม่ชอบฉุนขนาดนี้ ก็ใส่น้อยๆพอค่ะ

150 กรัม เส้นเล็กแห้ง แช่น้ำ 30 นาที
100 กรัม เต้าหู้ทอด หั่นเป็นชิ้นพอคำ
75 กรัม กุยช่าย
100 กรัม ถั่วงอก
1 ชต. น้ำมัน
1 ชต. กระเทียมสับ
1 ชต. น้ำมะขามเปียก
2 ชต. เต้าเจี้ยว
1 ชต. ซีอิ๊วขาว
1 ชต. ซอสปรุงรส
2 ชต. ซีอิ๊วดำหวาน
1 ชช. พริกป่น
1/4 ถ้วย น้ำสะอาด

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Pad Mee Korat

This is the lesser known version of Pad Thai. It’s from a town called “Korat” in Thailand, and while it’s not as well known as Pad Thai, I can assure you it’s full of flavour and as moreish as your good old Pad Thai. It’s also quite a lot simpler to make, with less ingredients required, and no need to make the sauce beforehand.
Course Main Course
Cuisine Thai
Keyword Thai
Prep Time 30 minutes
Cook Time 20 minutes
Servings 2 people

Ingredients

  • 150 g Rice Noodles soaked in water for 30 mins
  • 100 g Tofu Puffs cut to bite-size pieces
  • 75 g Chinese Chives cut to 1.5 inch pieces
  • 100 g Beansprouts
  • 1 Tbsp Oil
  • 1 Tbsp Garlic minced
  • 1 Tbsp Tamarind Concentrate a.k.a. Tamarind Paste
  • 2 Tbsp Soybean Paste a.k.a. Fermented Soybean Sauce
  • 1 Tbsp Light Soy Sauce
  • 1 Tbsp Thai Seasoning Sauce
  • 2 Tbsp Sweet Dark Soy Sauce or Kecap Manis
  • 1 tsp Chilli Powder
  • 1/4 cup Water

Video

How to Make Pad See Ew ผัดซีอิ๊ว

Serves: 2

Pork Marinade
200g Pork Collar, sliced
1/2 tsp Sugar
1 Tbsp Oyster Sauce
1 Tbsp Light Soy Sauce

400g Fresh Flat Rice Noodles (Ho Fun)
2 Eggs
100g Carrots, sliced
125g Broccolini, sliced
1 Tbsp Garlic, minced
2 Tbsp Kecap Manis
1 Tbsp Oyster Sauce
1 Tbsp Light Soy Sauce
1 Tbsp Thai Seasoning Sauce
Oil

Chilli Vinegar for serving
2 Large Red Chillies
4 Tbsp Vinegar

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หมักหมู
200 กรัม หมูหั่น
1/2 ชช. น้ำตาล
1 ชต. น้ำมันหอย
1 ชต. ซีอิ๊วขาว

400 กรัม เส้นใหญ่
2 ไข่ไก่
100 กรัม แครอท หั่น
125 กรัม บร๊อคโคลีนี่ หรือ คะน้า หั่น
1 ชต. กระเทียมสับ
2 ชต. ซีอิ๊วดำหวาน
1 ชต. น้ำมันหอย
1 ชต. ซีอิ๊วขาว
1 ชต. ซอสปรุงรส
น้ำมัน

น้ำส้มพริกดอง
2 พริกแดงเม็ดใหญ่
4 ชต. น้ำส้มสายชู

How to Make “Ho Fun” Flat Rice Noodles เส้นใหญ่ เหนียวนุ่ม

Makes approx 400g fresh noodles

100g Rice Flour
50g Tapioca Flour
300g Water
25g Vegetable Oil, for brushing

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100 กรัม แป้งข้าวเจ้า
50 กรัม แป้งมัน
300 กรัม น้ำสะอาด
25 กรัม น้ำมันพืช

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“Ho Fun” Flat Rice Noodles

Course None
Cuisine Chinese, Thai
Keyword Ho Fun, Noodles
Prep Time 10 minutes
Cook Time 1 hour
Servings 400 g

Ingredients

  • 100 g Rice Flour
  • 50 g Tapioca Flour
  • 300 g Water
  • 25 g Vegetable Oil for brushing

Instructions

  • Mix rice flour and tapioca flour
  • Gradually add water while stirring. Add just enough to make a think paste and keep stirring until mixed throughly. and there are no more dry bits.
    Stir in the remaining water
  • Leave for 2 hours, stirring thoroughly every 30 mins
  • Lightly brush oil on a pan
  • Setup steamer on high heat

Repeat from here

  • Place pan in steamer
  • Give the batter a vigourous stir and pour 1mm layer of the mixture on the pan
  • Wait a few seconds for the mixture to cling to the pan and then carefully tilt the pan so batter covers any gaps
  • User the back of the spoon to cover any smaller gaps
  • Cover and steam for 4 minutes
  • Remove for heat. Place on an upturned bowl for easy rotate. Leave to cool for 2 minutes
  • Brush the noodle sheet genoursly with oil
  • Loosen the edges on the noodle sheet
  • Brush oil on plate where noodles will rest or the previous noodle layer
  • Peel noodle sheet from the pan and place on oiled plate
  • Remove left over noodle sheet from the pan
  • Repeat

Video

Delicious & Comforting Braised Chicken Noodle Soup

Serves: 2

500g Chicken Thighs/Legs, skin-on, bone-in
1 litre Water
20g Galangal, sliced
20g Coriander Roots, bruised
25g Garlic
2 Pandan Leaves
5 Star Anise
2 Cinnamon Sticks
1.5 tsp Black Peppercorn
1 Tbsp Rock Sugar
3 Tbsp Soy Sauce
1 Tbsp Kecap Manis
2 Tbsp Oyster Sauce
1 Tbsp Thai Seasoning Sauce
150g Turnip, peeled, and cut into 2 inch pieces

100g Dried Rice Noodles
200g Chinese Leaf

Condiments:
2 tsp Fried Garlic
1-2 tsp Chilli Powder
1/4 tsp White Pepper Powder
2 Tbsp Coriander Leaves, sliced

Print

Braised Chicken Noodle Soup

Course Main Course
Cuisine Thai
Keyword Chicken, Noodles, Soup, Thai
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 2 people

Ingredients

  • 100 g Dried Rice Noodles
  • 200 g Chinese Leaf

Condiments

  • 2 tsp Fried Garlic
  • 1-2 tsp Chilli Powder
  • 1/4 tsp White Pepper Powder
  • 2 Tbsp Coriander Leaves sliced

Soup

  • 500 g Chicken Thighs/Legs skin-on, bone-in
  • 1 litre Water
  • 20 g Galangal sliced
  • 20 g Coriander Roots bruised
  • 25 g Garlic
  • 2 Pandan Leaves
  • 5 Star Anise
  • 2 Cinnamon Sticks
  • 1.5 tsp Black Peppercorn
  • 1 Tbsp Rock Sugar
  • 3 Tbsp Soy Sauce
  • 1 Tbsp Kecap Manis
  • 2 Tbsp Oyster Sauce
  • 1 Tbsp Thai Seasoning Sauce
  • 150 g Turnip peeled, and cut into 2 inch pieces

Instructions

  • 1 litre water. High Heat
  • Add Galangal, Coriander Roots, Garlic, Pandan Leaves, Star Anise, Cinnamon Sticks,Black Peppercorn and Rock Sugar
    Add Soy Sauce, Kecap Manis, Oyster sauce & Thai Seasoning Sauce
  • Bring to boil. Add chicken
  • Reduce to low heat, Add turnip
  • Simer for 1 hour or until chicken is tender
  • Occasionally skim off foam on the top
  • Transfer chicken & turnip pieces to a plate
  • Strain broth. Discard herbs and spices
  • Add broth back to the pot, Add chicken and turnip and keep on a low heat
  • Cook rice noodles as per packet instructions
  • Blanch chinese leaf for 1 minute and place aside
  • Serve

Video

How to Make “Bun Bo Xao” Lemongrass Beef Noodle Salad สลัดขนมจีนเนื้อตะไคร้

Serves: 2

Lemongrass Beef:
200g Beef, thinly sliced
1 Lemongrass, finely chopped
1 Tbsp Cornflour
10g Garlic, minced
1 tsp Sugar
1 Tbsp Oyster Sauce
1 Tbsp Light Soy Sauce
1 Tbsp Sweet Dark Soy Sauce (e.g. Kecap Manis)
1 Tbsp Oil (for frying)

Sauce:
3 Tbsp Sugar
3 Tbsp Water
3 Tbsp Fish Sauce
3 Tbsp Vinegar
1 Clove Garlic, finely chopped
1-2 Red Chillies, finely chopped
50g Cashew Nuts (or Peanuts), roasted, coarsely grounded

Salad:
120g Dried Vermicelli Noodles
100g Lettuce, sliced
100g Carrots, julienned
100g Cucumber, julienned
1/4 c Mint Leaves, sliced
2 Tbsp Fried Shallots

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เนื้อตะไคร้:
200 กรัม เนื้อ หั่นบางๆ
1 ตะไคร้ สับ
1 ชต. แป้งข้าวโพด
10 กรัม กระเทียม สับ
1 ชช. น้ำตาล
1 ชต. น้ำมันหอย
1 ชต. ซีอิ๊วขาว
1 ชต. ซีอิ๊วดำหวาน
1 ชต. น้ำมันพืช (สำหรับผัด)

น้ำจิ้ม:
3 ชต. น้ำตาล
3 ชต. น้ำสะอาด
3 ชต. น้ำปลา
3 ชต. น้ำส้มสายชู
1 กลีบ กระเทียม สับ
1-2 พริกแดง สับ
50 กรัม เม็ดมะม่วงหิมพานต์คั่ว หรือถั่วลิสงคั่ว ตำหยาบๆ

120 กรัม เส้นขนมจีนแห้ง
100 กรัม ผักกาดแก้ว หั่นซอย
100 กรัม แครอท หั่นเส้น
100 กรัม แตงกวา หั่นเส้น
1/4 ถ้วย ใบสะระแหน่ หั่นซอย
2 ชต. หอมเจียว

How to Make Duck Noodle Soup ก๋วยเตี๋ยวเป็ดตุ๋น

Recipe adapted from “Spice I Am” book by Sujet Saenkham

https://amzn.to/30SgdNg

Serves: 2

300g Duck, sliced (I used leftover roast duck)

1 litre Water

2 Coriander Roots

35g Galangal, sliced

6 cloves Garlic

2 Pandan Leaves

2 Cinnamon Sticks

5 Star Anise

1.5 tsp Black Peppercorn

1 Tbsp Rock Sugar

3 Tbsp Soy Sauce

1 Tbsp Kecap Manis

2 Tbsp Oyster Sauce

1 Tbsp Thai Seasoning Sauce

100g Dried Rice Noodles

1 head Gem Lettuce (or beansprouts)

Condiments:

2 tsp Fried Garlic

1-2 tsp Chilli Powder

2 Tbsp Chilli Vinegar

2 Tbsp Spring Onions, sliced

2 Tbsp Coriander Leaves, sliced

1/4 tsp White Pepper Powder

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300 กรัม เป็ดย่าง

1 ลิตร น้ำสะอาด

2 รากผักชี

35 กรัม ข่า หั่น

6 กลีบ กระเทียม

2 ใบเตย

2 อบเชย

5 โป๊ยกั๊ก

1.5 ชช. เม็ดพริกไทยดำ

1 ชต. น้ำตาลกรวด

3 ชต. ซีอิ๊วขาว

1 ชต. ซีอิ๊วดำหวาน

2 ชต. น้ำมันหอย

1 ชต.​ ซอสปรุงรส

100 กรัม เส้นเล็กแห้ง

ผักกาดหอม หรือ ถั่วงอก

เครื่องปรุง

2 ชช. กระเทียมเจียว

1-2 ชช. พริกป่น

2 ชต. น้ำส้มพริกตำ

2 ชต. ต้มหอมหั่นซอย

2 ชต. ผักชีหั่นซอย

1/4 ชช. พริกไทยป่น

How to Make Jjapaguri “Ram-Don” with Steak จาปากูรี

Serves: 2

200g Ribeye Steak (or other tender cuts)

Salt & Pepper

1 Tbsp Oil

Water

1 packet Chapaghetti Instant Noodle

1 packet Neoguri Instant Noodle (Seafood & Spicy)

120g Fine Asparagus

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200 กรัม เนื้อริบอาย (หรือเนื้อส่วนอื่นที่มีมันแทรก)

เกลือ + พริกไทย

1 ชต. น้ำมันมะกอก

น้ำสะอาด

1 ห่อ บะหมี่กึ่งสำเร็จรูป Nongshim รส Chapaghetti

1 ห่อ บะหมี่กึ่งสำเร็จรูป Nongshim รส Neoguri (Seafood & Spicy)

120 กรัม หน่อไม้ฝรั่ง

How to Make Thai Beef Meatballs ลูกชิ้นเนื้อ

Makes: approx 25 meatballs (depending on size)

500 g lean beef mince (it’s very important the mince is as lean as possible, 0% fat would be perfect, otherwise do not buy anything with more than 5% fat content)

1/4 cups ice-cold water

1/4 cups crushed ice

2 Tbsp corn flour

1 Tbsp soy sauce

1.5 tsp salt

2 tsp baking powder

1 tsp sugar

1 tsp vegetable oil

1 tsp white pepper powder

1 cup ice cubes

500 กรัม เนื้อบดไม่ติดมัน

1/4 ถ้วย น้ำเย็นจัด

1/4 ถ้วย น้ำแข็งทุบ

2 ชต. แป้งข้าวโพด

1 ชต. ซีอิ๊วขาว

1.5 ชช. เกลือ

2 ชช. ผงฟู

1 ชช. น้ำตาลทราย

1 ชช. น้ำมันพืช

1 ชช. พริกไทยป่น

1 ถ้วย น้ำแข็งก้อน

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Thai Stir-fried Rice Noodles (ผัดซีอิ๊ว)

Serves: 2

What you need

  • 250 g Pork, cut into thin slices
  • 400 g Fresh flat rice noodles
  • 2 Eggs
  • 1 Tbsp Garlic, minced
  • 2-3 cups Vegetables, sliced into bite-size pieces (choose firm vegetables : carrots, broccoli stems, cabbage work well. Traditionally, “gai lan” Chinese broccoli is used)
  • 2 Tbsp Thick sweet soy sauce
  • 1 Tbsp Oyster sauce
  • 1 Tbsp Soy sauce
  • 1 Tbsp Thai seasoning sauce (I use golden mountain brand)
  • Oil

Condiments

  • Pickled chillies (cut red chilli and soak in vinegar)
  • Chilli powder

How to put this together

  1. Heat 1 tsp oil, add sliced vegetables. Fry for 1 min. Transfer to a plate.
  2. Heat 1 tsp oil, add eggs. Briefly stir to mix egg whites & yolks. We don’t want a uniform omelette colour, we want bits of whites and bits of yolks. Cook for 10-15 seconds, take out while it’s still very runny. Transfer to a plate.
  3. Heat 2 Tbsp oil, add garlic, fry until fragrant.
  4. Add pork pieces. Stir-fry until pork pieces are cooked.
  5. Add rice noodles + sweet soy sauce. Mix well to stain the noodles colour
  6. Season with oyster sauce + soy sauce + seasoning sauce
  7. Add vegetables. Taste & season.
  8. Add eggs. Mix briefly.
  9. Serve immediately
  10. Each serving can be individually seasoned with pickled chillies + chilli powder, based on their taste preference

Rad nah noodles with thick gravy (ราดหน้า)

This is typically made with flat rice noodles (ho fun) – but I don’t have these in my fridge (as they normally come fresh), so I tend to make it with whatever rice noodles I have in the pantry.

Serves: 2

What you need

  • 100 g Dried rice noodles, soaked in water for 1 hour
  • 3 cups Chinese broccoli, sliced into 1.5 inch chunks
  • 1/4 cups meat (sliced pork, prawns, chicken pieces, or a mixture)
  • 1 Tbsp Garlic, minced
  • 1 Tbsp Kecap manis
  • 2 Tbsp Salted soy bean (เต้าเจี้ยว)
  • 1 Tbsp Soy sauce
  • 1 Tbsp Seasoning sauce (Golden Mountain brand)
  • 2 tsp Sugar
  • 2 Tbsp Cornflour
  • White pepper powder
  • Oil

Condiments

  • Chilli powder
  • Vinegar
  • Fish sauce
  • Sugar

How to put this together

  1. Heat 1 Tbsp oil, add drained noodles, stir to coat with oil. Add kecap manis and mix well. Fry for a few minutes until noodles are cooked – some bits will be crispy and that’s perfectly fine. Transfer to two plates.
  2. Heat 1 Tbsp oil, add Chinese broccoli. Fry for 1 min. Transfer to a plate.
  3. Heat1 Tbsp oil, add garlic, fry until fragrant. Add meat, stir fry until the meat is almost cooked.
  4. Add 2 cups water + salted soy bean + soy sauce + seasoning sauce + sugar.
  5. Bring to boil. Taste & season.
  6. Mix cornflour with 1/4 c water, stir well to mix.
  7. Add chinese broccoli to the boiling soup.
  8. When it’s boiling again, slowly trickle in the cornflour water. Make sure you’re continuously stirring the soup so it’s equally dispersed, and you don’t end up with lumps in the gravy.
  9. Keep it boiling & stirring for about 1 min. Turn off heat.
  10. Pour sauce over noodles. Sprinkle some white pepper powder over the top. Serve immediately.
  11. Each plate can be seasoned further with the side condiments. I typically add vinegar and chilli powder in mine.

Pad Thai (ผัดไทย)

A good pad thai for me should have so much chives in that it gives you the ultimate chives breath. In Thailand, pad thai is typically served with fresh chives on the side as well as stir-fried with the noodles – yum!

Serves: 2

What you need

  • 100 g Dried rice noodles
  • 8-10 Prawns, peeled & de-veined
  • 2 Eggs
  • 4 Tbsp Sweet preserved radish, minced (ไชโป๊)
  • 4 Tbsp Peanuts, roasted & crushed
  • 2 cups Beansprouts
  • 1 1/2 cups Chives, cut to 1.5 inch length
  • Oil

For Pad Thai sauce

  • 3 Tbsp Tamarind concentrate
  • 3 Tbsp Palm sugar
  • 1 Tbsp Vinegar
  • 1/2 tsp Salt
  • 1-2 tsp Chilli powder

How to put this together

  1. In a small pot on medium flame, add tamarind concentrate + palm sugar + vinegar + salt. Stir until the sugar melts. Add chilli powder. This can be made in advance, and kept in the fridge.
  2. Soak dried rice noodles in water for 15-30 mins
  3. Heat 1 Tbsp oil in a pan. Add prawns. Fry briefly, and transfer to a plate. Do NOT overcook the prawns!
  4. Add 1 Tbsp oil to the same pan. Add eggs. Briefly stir to mix egg whites & yolks. We don’t want a uniform omelette colour, we want bits of whites and bits of yolks. Cook for 10-15 seconds, take out while it’s still very runny. Transfer to a plate.
  5. Add 1 Tbsp oil to the same pan. Add radish. Fry until fragrant.
  6. Add drained noodles + a few splashes of water. Stir gently until the noodles are soft, but still firm.
  7. Add pad thai sauce. Mix well.
  8. Add prawns + eggs. Mix well.
  9. Add beansprouts + chives. Mix well.
  10. Add 2 Tbsp crushed peanuts. Mix well.
  11. Serve immediately, with 1 Tbsp of crushed peanuts on each plate, and some chili powder.

Pad Thai, Low Carb

Low carb, but not low fat. If you want to make this healthier, use fresh firm tofu instead – cut them up into small strips & give them a quick fry to give them some texture. Serves 1 What you need:

  • 8 pieces Fried tofu puffs, cut into 3 slabs, then halved (6 smaller cuts per piece)
  • 2-3 Prawns, cut into small pieces
  • 2 tsp Dried shrimps
  • 1 Tbsp Roasted peanuts, chopped or crushed
  • 1 Egg
  • 1/2 Shallot, finely chopped
  • 2 cloves Garlic, finely chopped
  • 2 handful Beansprouts
  • 1 handful Chives, cut into 1 inch length
  • Oil
  • Lime, cut into wedges

For the sauce

  • 1 Tbsp Tamarind concentrate
  • 1 Tbsp Fish sauce
  • 1 Tbsp Oyster sauce
  • 2 tsp Sugar
  • 1 tsp Chilli powder

How to put this together:

  1. Mix the sauce ingredients together in a bowl. Taste & season more as required.
  2. Heat 1/4 tsp oil in a pan on medium heat. Fry dried shrimps until crispy. Leave to cool.
  3. Using remaining oil, crack eggs in the pan. Briefly break up the yolk to mix up egg whites & yolks. We don’t want a uniform omelette colour, we want bits of whites and bits of yolks. Cook for 10-15 seconds, take out while it’s still runny.
  4. Heat 1/4 tsp oil in the same pan, add chopped shallot + garlic. Fry until fragrant.
  5. Add prawn + tofu pieces. Fry for 30 seconds, then add the sauce mixture. Mix briefly.
  6. Add fried eggs + dried shrimps. Mix briefly.
  7. Add beansprouts + chives. Mix well.
  8. Serve hot with crushed peanuts on the side

Pad Thai

Serves 2-3

What you need:

  • 200 g dry rice noodles
  • 2 chicken thighs, cut into 1/2 inch thick strips
  • 2 Tbsp dried shrimps
  • 3 Tbsp roasted peanuts, chopped or crushed
  • 2 eggs
  • 1 shallot, finely chopped
  • 3 cloves garlic, finely chopped
  • 200 g beansprouts
  • 20 g chives
  • Oil
  • Lime, cut into wedges

For the sauce

  • 3 Tbsp Tamarind concentrate
  • 3 Tbsp Fish sauce
  • 3 Tbsp Oyster sauce
  • 2 Tbsp Sugar
  • 1-2 tsp Chilli powder

How to put this together:

  1. Mix the sauce ingredients together in a bowl. Taste & season more as required.
  2. Soak rice noodles in hot water for 10 mins. Drain.
  3. Heat 1/2 tsp oil in a pan on medium heat. Fry dried shrimps until crispy. Leave to cool.
  4. Using remaining oil, crack eggs in the pan. Briefly break up the yolk to mix up egg whites & yolks. We don’t want a uniform omelette colour, we want bits of whites and bits of yolks. Cook for 10-15 seconds, take out while it’s still runny.
  5. Heat 1/2 tsp oil in the same pan, add chopped shallot + garlic. Fry until fragrant.
  6. Add chicken. Fry for 1 minute, then add 2 Tbsp of sauce mixture. Keep frying until chicken is cooked.
  7. Take out half the chicken (we’ll cook the noodles in two batches)
  8. With the remaining half chicken portion still in the pan, add half the noodles + half the remaining sauce. Fry until noodles is cooked (add a little water if it’s too dry)
  9. Add half portion fried eggs + half portion dried shrimps. Mix briefly.
  10. Add half portion beansprouts + chives. Mix well. Put this portion in a serving bowl.
  11. Cook the other half portion
  12. Serve hot with crushed peanuts on the side

Thai Tom Yum Noodles (Dry)

You would have no doubt heard of the famous Thai Tom Yum soup. Tom Yum are normally in a clear soup form, with a layer of orange-red oil on top. They’re normally sour, spicy, and delicious.

However, in Thailand, when you go to your local noodle joint and order a “Tom Yum” noodles, you will not get Tom Yum soup with noodles in it. What you get is noodles with intense Thai flavours – sour, sweet, spicy, and salty. When lime wasn’t so expensive, it would come with a wedge of lime on top. It also has lots of crushed peanuts on it (despite the relatively well known alpha toxin risk).

If you order a dry version the noodles are normally mixed with plenty of garlic oil to prevent them from clumping (not good if you’re watching your waistline). The soup version supposedly doesn’t need so much oil because the soup would keep the noodles loosened. Regardless of which version you go for, the flavours are out of this world.

We have a local noodle joint which is 5 minute walk from our house in Bangkok, and when we go home I would go here for 2 bowls of dry tom yum noodles daily for breakfast. Yup, we eat rice & noodles for breakfast in Asia.

Also check out this recipe for the equally-delicious soupy version.

Adjust the quantity according to how many bowls you’re making. We normally plan for 2 bowls per person.
 
What you need:
  • Chicken thighs, chunky minced (2 thighs for 3 bowls)
  • Coriander roots (2 for 3 bowls)
  • Rice noodles
  • Fried garlic
  • Oil
  • Beansprouts
  • Fish balls (2-3 per bowl)
  • Fish balls in slab shape (6 thin slices per bowls)
  • Roasted peanuts, finely chopped (1-2 Tbsp per bowl)
  • Coriander leaves, chopped
  • Spring onions, chopped
  • Lime (1/2 lime per bowl)
  • Fish sauce
  • Soy sauce
  • Chilli powder
  • Sugar
To prepare:
  1. Boil water in a pot, add coriander roots + chicken thigh mince. Season with some soy sauce. Keep it on simmer.
  2. In a separate pot, boil fish balls until cooked. Take out the slab version and slice very thinly.
  3. Soak rice noodles in hot water for 10 mins. Drain noodles, and mix with fried garlic and a little bit of oil to prevent them from becoming a sticky blob
  4. In the fish balls pot, blanch beansprouts for 15 seconds in boiling water
To assemble:
  1. Put beansprouts at bottom of the bowl. Top with noodles.
  2. Arrange fish balls and sliced fish slab on top. Add some chicken mince
  3. Add 1/2 tsp fish sauce + 1/2 tsp soy sauce + 1/2 t sugar + 1/2 t chilli powder + chopped peanuts
  4. Top with coriander leaves & spring onions
  5. Add a few Tbsp of soup
  6. Top with lime wedge
  7. Serve. Make sure you have fish sauce + sugar + chilli powder + lime wedges available for extra seasoning (for different flavour preferences)
To eat:
Squeeze the lime over the top. Mix it all up. Taste. Add more seasoning if required. Enjoy.
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Thai Tom Yum Noodles (Dry)

In Thailand, when you go to your local noodle joint and order a “Tom Yum” noodles, you will not get Tom Yum soup with noodles in it. What you get is noodles with intense Thai flavours – sour, sweet, spicy, and salty. When lime wasn’t so expensive, it would come with a wedge of lime on top. It also has lots of crushed peanuts on it
Course Main Course
Cuisine Thai
Keyword Thai
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 people

Ingredients

  • Chicken thighs chunky minced (2 thighs for 3 bowls)
  • Coriander roots 2 for 3 bowls
  • Dried Rice noodles 60g per person
  • Fried garlic
  • Oil
  • Beansprouts
  • Fish balls 2-3 per bowl
  • Fish balls in slab shape 6 thin slices per bowls
  • Roasted peanuts finely chopped (1-2 Tbsp per bowl)
  • Coriander leaves chopped
  • Spring onions chopped
  • Lime 1/2 lime per bowl
  • Fish sauce
  • Soy sauce
  • Chilli powder
  • Sugar

Instructions

To prepare:

  • Boil water in a pot, add coriander roots + chicken thigh mince. Season with some soy sauce. Keep it on simmer.
  • In a separate pot, boil fish balls until cooked. Take out the slab version and slice very thinly.
  • Soak rice noodles in hot water for 10 mins. Drain noodles, and mix with fried garlic and a little bit of oil to prevent them from becoming a sticky blob
  • In the fish balls pot, blanch beansprouts for 15 seconds in boiling water

To assemble:

  • Put beansprouts at bottom of the bowl. Top with noodles.
  • Arrange fish balls and sliced fish slab on top. Add some chicken mince
  • Add 1/2 tsp fish sauce + 1/2 tsp soy sauce + 1/2 t sugar + 1/2 t chilli powder + chopped peanuts
  • Top with coriander leaves & spring onions
  • Add a few Tbsp of soup
  • Top with lime wedge
  • Serve. Make sure you have fish sauce + sugar + chilli powder + lime wedges available for extra seasoning (for different flavour preferences)

To eat:

  • Squeeze the lime over the top. Mix it all up. Taste. Add more seasoning if required. Enjoy.