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Dry Tom Yum Noodles Recipe

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An easy dry tom yum noodles recipe that’s ready in less than 30 minutes for a quick meal. Dry noodles are tossed with healthy vegetables and a spicy and sour Thai sauce with options for chicken, pork, and seafood.

Dry tom yum noodles with vegetables and meat in a clay pot.

Everyone loves those irresistible iconic hot and sour flavors of tom yum noodle soup, tom yum soup, and tom yum paste.

One of the best things about this Thai noodle recipe is you get all the tom yum soup taste with noodles. The sauce is full of flavor, so you don’t even need soup. Plus, with the noodles and veggies, it’s a full, tasty meal!

What is tom yum noodles

Tom yum noodles are a classic Thai dish that combines the spicy and sour flavors of tom yum soup with noodles. You can customize this meal with your favorite seafood or meat, along with fresh herbs and vegetables.

Dry tom yum noodles

Dry noodles are a popular Asian dish where noodles, instead of being served in broth, are tossed with sauce, meat, and vegetables.

In this recipe, we’ll combine those dry noodles with tom yum sauce, proteins of your choice, and crunchy veggies.

The sauce is made of fish sauce, lime, sugar, and homemade chili paste. You can add more or less sauce to add more or less spice and tom yum flavor.

Tom yum sauce in a clay bowl.
This sauce is full of that delicious tom yum flavor, perfect for tossing with noodles.

In Thailand, dry noodles are enjoyed as street food or a quick lunch option. Although it’s not as common as noodle soups, dry noodles are cherished by locals.

Whenever I spot tom yum noodles on a menu, I can’t resist ordering them. It’s the perfect blend of spicy, sour, sweet, and salty – Thai food at its best!

What noodles should I use

When it comes to dry tom yum noodles, the choice of noodles is all about personal taste.

For me, the best option has always been fresh rice noodles (sen yai) which are used in beef pad see ew, or dry rice noodles which are used in chicken pad Thai. I also love them in Thai noodle soups, kuoy tiew.

Dry tom yum noodles lifted with chopsticks.

Some people prefer glass noodles or rice vermicelli, I recently gave glass noodles a go, and it wasn’t my kind of yummy.

So, pick your favorite noodle and keep an eye on the package for the exact cooking time to get them just right!

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.


Dry noodle base

Ingredients for dry tom yum noodles: vegetables, meat, and dry rice noodles.
  • Proteins – You can use chicken, beef, pork, turkey, seafood like shrimp and squid, and look chin. Look chin are Thai meat- and fish balls, available at any Asian grocery store and Asian markets.
  • Noodles – I used dry rice noodles.
  • Vegetables – I used morning glory, Chinese broccoli, bean sprouts, green onions, and coriander.

Tom yum sauce

Ingredients for tom yum sauce labeled: fish sauce, lime juice, water, crushed peanuts, chili flakes, white sugar, and chili paste.
  • Crushed roasted peanuts (optional) – You can add crushed dry roasted peanuts for a yummy crunch and a nutty flavor.
  • Thai chili flakes – Make your own Thai chili flakes or use store-bought red pepper flakes.
  • Thai chili paste – You can make your own Thai chili paste or opt for store-bought.
  • White sugar – Essential for balancing out the sour, salty, and spicy flavors.
  • Fish sauce – Adds umami and a salty flavor to the sauce.
  • Lime – A squeeze of fresh lime juice adds a zesty, sour kick to the sauce.
  • Water – The base of the tom yum sauce, melding all the flavors together.

How to make tom yum noodles

Making this tom yum noodles recipe is easy. We’ll begin by cooking the meat, noodles, and veggies separately. After that, we’ll make the sauce and mix everything together for a delicious meal.

Cooked meat and meatballs in a sieve.

Step 1: Fill your wok or pot with water and set it over medium heat. Cook your choice of protein until it’s thoroughly cooked. Set aside.

Cooked noodles in a colander.

Step 2: Follow the instructions on the noodle package for cooking them. Once done, drain and set aside.

Blanched vegetables in a sieve.

Step 3: Quickly blanch the morning glory and Chinese broccoli in boiling water for about 10 seconds. Drain and set aside.

Tom yum sauce cooking in a wok.

Step 4: To make the sauce, combine water, fish sauce, white sugar, lime juice, dried chili flakes, crushed peanuts, and chili paste in a saucepan over medium heat. Stir and cook for 2 minutes, or until everything is blended.

Dry noodles with hot and sour sauce in a clay bowl.

Step 5: In a large bowl, bring the cooked meat, noodles, and vegetables together. Pour the sauce over the top.

Dry tom yum noodles tossed in a mixing bowl.

Step 6: Give everything a good mix and make sure the noodles are coated in sauce. Serve immediately and garnish with green onions and coriander. Enjoy!

Kitchenware

  • Pot or wok for cooking the noodles, protein, and vegetables
  • Saucepan for making the sauce
  • Large mixing bowl
  • Strainer

How to serve Thai dry noodles

Serve your noodles fresh right after tossing them. You can garnish the noodles with fresh herbs like chopped cilantro or green onions. I love pairing this with a spicy Thai salad like som tum Thai and long bean salad.

Storing and reheating dry noodles

The best thing is to eat everything at once, as the noodles become slightly soggy if stored. However, if you find yourself with leftovers, you can keep them in an airtight container in your fridge for up to 3 days.

Authentic Thai noodle recipes

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Dry Tom Yum Noodles Recipe

Dry tom yum noodles with vegetables and meat in a clay pot.
An easy dry tom yum noodles recipe with lots of healthy vegetables and many protein options.
Praew
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Cuisine Thai
Course Main Course
Serving Size 2 people

Ingredients

FOR THE SAUCE

  • 1 tablespoon Thai chili paste see notes
  • 2.5 lime
  • 2 tablespoons fish sauce
  • 1.5 tablespoon white sugar
  • 1/8 cup water
  • crushed roasted peanuts add to taste
  • 1/2 teaspoon Thai chili flakes add to taste

NOODLE BASE

  • 3 ounces proteins meat or seafood of your choice
  • 4 ounces dry rice noodles
  • Chinese broccoli add to taste, chopped
  • bean sprouts add to taste
  • green onions chopped, for garnishing
  • coriander for garnishing

Instructions

  • Fill your wok or pot with water and set it over medium heat. Cook your choice of protein until it’s thoroughly cooked. Set aside.
  • Follow the instructions on the noodle package for cooking them. Once done, drain and set aside.
  • Quickly blanch the morning glory and Chinese broccoli in boiling water for about 10 seconds. Drain and set aside.
  • To make the sauce, combine water, fish sauce, white sugar, lime juice, dried chili flakes, crushed peanuts, and chili paste in a saucepan over medium heat. Stir and cook for 2 minutes, or until everything is blended.
  • In a large bowl, bring the cooked meat, noodles, and vegetables together. Pour the sauce over the top.
  • Give everything a good mix and make sure the noodles are coated in sauce. Serve immediately and garnish with green onions and coriander. Enjoy!

Notes

  • Use the nutrition card in this recipe as a guideline.
  • Feel free to add your favorite proteins and vegetables.
  • Thai chili paste

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