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.

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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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