This dry tom yum noodles recipe brings the spicy, sour flavor of tom yum into a bowl of saucy noodles instead of soup. It takes less than 30 minutes and works with pork, chicken, shrimp, or a mix of your favorite proteins and vegetables.
What readers say:
“Thank you for making and sharing this detailed recipe. I made it exactly as in the recipe and it came out delicious, with a real authentic taste!”
— Jaap
What are dry tom yum noodles?
Dry tom yum noodles are Thai noodles tossed in a spicy, sour, and savory sauce inspired by tom yum noodle soup. Instead of serving the noodles in a bowl of broth, you mix them with a sauce made with fish sauce, lime juice, sugar, Thai chili paste, and chili flakes.
You can add pork, chicken, or seafood, along with vegetables such as morning glory, Chinese broccoli, and bean sprouts. The tom yum sauce coats the noodles, so you get those familiar hot and sour flavors in every bite without needing a pot of soup.
Praew’s cooking tips
Whenever I spot tom yum dry noodles on a Thai menu, I have a hard time passing them up. I like that you can make them with different proteins and vegetables, depending on what you have at home.
There are a few things I pay attention to when I make this recipe:
Praew ♡
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
For the dry noodle base
- Protein: Use pork, chicken, beef, or turkey, or go with shrimp, squid, and Thai fish balls (look chin). If you’re using thinly sliced meat or seafood, keep an eye on it so it doesn’t overcook.
- I use dried rice noodles for this version, but you can also use fresh wide rice noodles (sen yai), rice vermicelli, or glass noodles.
- Morning glory and Chinese broccoli: A quick blanch softens them slightly without cooking them to the point where they’re limp.
- Bean sprouts: These add a fresh crunch. Rinse and drain them well before adding them to the noodles.
- Green onions and coriander: Add these at the end for a fresh finish.
For the tom yum sauce
- Fish sauce: Gives the sauce its saltiness and savory depth. I always use Megachef.
- Fresh lime juice: This gives the sauce its sour, citrusy kick.
- White sugar: Balances the lime and chili. You want a little sweetness, not a sweet noodle sauce.
- Thai chili paste: This adds depth to the sauce. You can make your own Thai chili paste or use a store-bought version.
- Thai chili flakes: Use these to control the heat. Start with less if you’re unsure, then add more after tasting.
- Crushed roasted peanuts: Optional, but they add a nutty flavor and a little crunch. You can make your own dry-roasted peanuts.
- Water: Helps bring the sauce ingredients together and makes it easier to coat the noodles.
How to make tom yum dry noodles
1: Cook the protein. Bring a pot of water to a boil and cook your chosen protein until fully cooked. Remove it from the water and set it aside. If you’re using shrimp or squid, avoid cooking it longer than necessary.
2: Cook the noodles. Prepare the rice noodles according to the package instructions. Drain well and set aside.
3: Blanch the vegetables. Blanch the morning glory and Chinese broccoli in boiling water for about 10 seconds. Drain thoroughly and set aside.
4: Make the sauce. Add the water, fish sauce, white sugar, lime juice, chili flakes, crushed peanuts, and Thai chili paste to a saucepan over medium heat. Stir and cook for about 2 minutes, until the ingredients are well combined.
5: Toss everything together. Place the cooked protein, noodles, and vegetables in a large mixing bowl. Pour the tom yum sauce over the top and toss until the noodles are evenly coated.
6: Garnish and serve. I like finishing them with fresh coriander, green onions, and a little extra crushed peanut for crunch.
How to store & reheat leftovers
Dry noodles are best eaten freshly mixed, because the noodles absorb the sauce and the vegetables lose some of their crunch as they sit.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: I don’t recommend freezing this dish. The noodles and vegetables can become soft after thawing.
- Reheat: Warm the noodles in a skillet over medium heat with a small splash of water. Toss gently until heated through. Add a little fresh lime juice if the flavor needs brightening.
Dry Tom Yum Noodles Recipe
Equipment
- large pot for cooking the noodles, protein, and vegetables
- Small saucepan for the tom yum sauce
- Large mixing bowl for tossing everything together
- Colander or fine-mesh strainer
- Cutting board and sharp knife
Ingredients
For the noodle base
- 4 oz dried rice noodles
- 3 oz Meat or seafood of choice, Pork, chicken, beef, shrimp, squid, or look chin
- as needed Chinese broccoli, chopped
- as needed bean sprouts, rinsed and drained
For the sauce
- 1 tbsp Thai chili paste
- 2½ tbsp lime
- 2 tbsp fish sauce
- 1½ tbsp white sugar
- 2 tbsp water
- 1 tbsp crushed roasted peanuts, add to taste
- ½ tsp chili flakes, add to taste
To finish
- to taste green onions, chopped
- to taste fresh coriander, chopped
- to taste crushed roasted peanuts, optional
Instructions
- Cook your chosen meat or seafood in a pot of boiling water until fully cooked. Remove and set aside.
- Cook the rice noodles according to the package instructions. Drain well and set aside.
- Blanch the Chinese broccoli in boiling water for about 10 seconds, then drain. Rinse and drain the bean sprouts.
- Combine the Thai chili paste, fresh lime juice, fish sauce, white sugar, water, chili flakes, and crushed roasted peanuts in a small saucepan. Cook over medium heat for about 2 minutes, stirring until well combined.
- Add the cooked noodles, protein, Chinese broccoli, and bean sprouts to a large mixing bowl. Pour the prepared sauce over everything and toss until the noodles are evenly coated.
- Garnish with chopped green onions, fresh coriander, and extra crushed peanuts if desired. Serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline.
Thank you for making and sharing this detailed recipe. I made it exactly as in the recipe and it came out delicious, with a real authentic taste!
Great to hear that, Jaap! Thank you so much for trying my recipe.
Thank your for another excellent tasting and easy recipe to make. The entire family enjoyed it.
Thanks Wendy!