Go Back

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
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Thai
Servings 2 people


  • 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


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.
Keyword Thai