Recipe Stir-fried Tom Yam Seafood Thai Meehoon

Tom Yam inspired foods are just the best. The savoury in the simplicity of tom yam makes it one of the most versatile dishes. Follow this Stir-fried Tom Yam Seafood Thai meehoon recipe below on how to make a significant and classic Thai dish. 

INGREDIENTS:

• 400g rice vermicelli
• 3 tablespoons oil
• 5 cloves of garlic (chopped)
• 5 shallot (chopped)
• 1 tablespoon tauco brown bean paste
• 2 tablespoon tom yam paste
• 3 tablespoon dried shrimp
• 100g Chicken fillet marinated in some soy sauce
• 1 piece fish cake
• 1 firm bean curd
• 100g bean sprouts
• 100g chives
• 1 small carrot
• 5 kaffir lime leaves
• 2 sticks lemongrass
• 1 bunga kantan (torch ginger flower)
• 2 cups hot water
• 5 calamansi lime (optional)
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon chicken stock granules

DIRECTIONS:

1. First, soak the rice vermicelli in hot water for about 30 minutes until soft. Drain water once done.
2. Thinly slice fish cake, chicken fillet, bean curd, carrots and chives.
3. Shred the kaffir leaves, bunga kantan, and lemongrass into thin pieces.
4. In a wok, deep fry sliced bean curds until golden brown. Set aside on kitchen towels once cooked.
5. Coarsely chop dried shrimp, shallots and garlic.
6. In the same wok and fry shallots and onions until fragrant before adding in the chicken and fishcakes. Cook on medium heat for 8 minutes.
7. Add in the shredded kaffir leaves, bunga kantan, and lemon grass and cook on high heat for 2 minutes. Set aside once done.
8. Reheat wok on medium heat. Add in some more oil and fry the chopped dried shrimp. Stir fry until dried shrimp turns golden brown.
9. Then add taucho and tom yam paste. Stir fry until aromatic.
10. Add enough hot water into the paste mixture and bring to a boil. Next, add sugar, salt and chicken stock granules, to taste.
11. Add the vermicelli. Use a pair of long chopsticks to loosen the vermicelli and make sure it’s well mixed into the sauce.
12. Push vermicelli to one side of the wok. Add in bean sprouts and carrots. Scoop the vermicelli over and let cook for 1 minute. Then toss and mix well.
13. Again pushing the vermicelli to one side, add in chives. Cover the chives with the vermicelli for about a minutes. Then toss to mix well.
14. Return the fried chicken and fish cake mixture to the wok. Stir to mix everything together.
15. Lastly, toss in the sliced beancurd. Taste and adjust seasoning if needed.
16. Garnish with some fried crispy onions and calamansi before serving.

Stir-fried Tom Yam Seafood Thai Meehoon Recipe

Although a little time consuming, this recipe is worth the try. If you find yourself in a tight spot not having all the ingredients on hand, check out the foodpanda app for a variety of stir-fried tom yam seafood Thai meehoon to choose from.