Dry Tom Yum
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This easy dry tom yum recipe makes a healthy and tasty Thai meal or lunch. It boasts a perfect balance of lightly spicy and sour flavors from homemade chili paste and other traditional Thai ingredients. Loaded with fresh, healthy vegetables, this dish will surely become a part of your weekly dinner rotation.
What is dry tom yum
If you’re a fan of Thai cuisine, then you’ve probably tried the classic tom yum soup. Well, dry tom yum boasts the same deliciously strong and unique flavors, but without the soup broth.
The noodles are coated in a wonderful sauce made from fish sauce, lime, sugar, and homemade chili paste. It’s a personal favorite!
In Thailand, you’ll find this dish eaten as street food, or a quick lunch. You won’t find it on the menus as commonly as a tom yum soup, but it’s definitely a beloved dish among Thai people. And whenever I’m fortunate enough to come across a food vendor selling it, I never hesitate to order it.
The combination of spicy, sour, sweet, and salty flavors perfectly reflects what Thai cuisine stands for.
Type of noodles
Dry tom yum noodles can be made with different kind of noodles, depending on your personal preference. Feel free to try out various noodle types.
Personally, my go-to noodles for this dish are fresh or dry rice noodles, which are commonly used for the classic Pad Thai. They’re also my favorite choice for eating Thai noodle soup or kuoy tiew. I think they go great with spicy and tangy flavors.
Some Thai people swear by using glass noodles or rice vermicelli. I recently tried dry noodles with glass noodles, but it wasn’t really my thing.
I think the beauty of Thai food is how versatile it can be, and in this dish you can experiment with different types of noodles, vegetables, and flavors.
Whatever type of noodles you choose, make sure to read the package instructions for cooking times and methods.
About the sauce
Dry tom yum noodles are all about the sauce – made of a mouthwatering blend of homemade chili paste, sugar, fish sauce, dried chili flakes, crushed roasted peanuts, and lime juice. The sauce deliciously coats the noodles and veggies with an addictive ‘can’t stop eating this’ feeling.
You can experiment with different ingredients and seasonings to create your own unique sauce. Just make sure to balance out the key flavors of Thai cuisine. Spiciness from the chili paste, saltiness from the fish sauce, sourness from the lime juice, and sweetness from the sugar should be present.
The great thing about dry tom yum noodles is that you can enjoy the flavors of tom yum soup with the addition of noodles. The sauce is so flavorful, there’s no need for a soup broth, trust me. The flavored noodles and veggies make this a complete and satisfying meal.
Ingredients
Most ingredients can be found at Asian supermarkets
For the base
- Meat – Chicken, beef, pork, seafood, meatballs, you can use any protein you see fit.
- Noodles – Dry or fresh rice noodles.
- Morning glory, Chinese broccoli, bean sprouts, green onions, coriander
For making the sauce
- Chili paste – This homemade chili paste is made with simple and easy ingredients in the traditional way.
- Lime – Fresh lime juice is needed for a sour flavor.
- Fish sauce (purchase online) – The saltiness in dry tom yum noodle is coming from the fish sauce.
- Sugar – Sugar balances out spicy, sweet, and salty flavors.
- Crushed roasted peanuts – Optionally, you can add crushed roasted peanuts for an extra crunch and a nutty flavor.
- Dried chili flakes – I like to add extra dried chili flakes for extra spice.
- Water – Some water is needed to make and cook a sauce.
Short recipe video
Step-by-step instructions
Making dry tom yum is quite easy. First, we’ll be cooking the meat, the noodles, and the vegetables. Then we’ll make the sauce, and lastly just toss everything together.
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Fill a wok, skillet, or pot with water over medium heat and cook your protein until fully cooked through.
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Cook your noodles according to package labeling.
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Cook morning glory and Chinese broccoli for 10 seconds.
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Make the sauce. Add water, fish sauce, white sugar, lime juice, dried chili flakes, crushed peanuts, and chili paste in a pan over medium heat. Cook for 2 minutes, or until all ingredients are mixed thoroughly.
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Transfer the meat, noodles, vegetables, and the sauce to a bowl.
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Mix thoroughly until all ingredients are coated with the sauce. Serve immediately and garnish with bean sprouts, coriander, and green onions.
Tips for the best dry noodles
- Follow the package instructions to cook the noodles to perfection.
- Homemade chili paste gives the best results flavor wise, it’s healthier, and you decide what ingredients go on it. This recipe has not been tested with store-bought chili paste.
- Balance out the spicy, sweet, salty, and sour flavors. Adjust the ingredients until your sauce is well-balanced (if needed).
- Adding protein to your dry noodles such as chicken, tofu, or pork adds extra flavor and nutrition.
How to serve
Serve immediately after tossing the noodles with the sauce. Garnish with dried chili flakes and fresh herbs. This dish can be combined with a fresh Thai salad for a complete meal.
How to store
I recommend eating everything in one go, since the noodles will turn a bit soggy after refrigerating them. If you do decide to store your leftovers, do so in an airtight container for up to 3 days.
More noodle recipes you’ll love
- Pad Thai – Restaurant quality pad Thai, this is my mother’s recipe which we used in our former Thai restaurant.
- Pad see ew with beef – Delicious fresh, thick noodles coated in a savory sauce.
- Yum woon sen pork – This is my go-to recipe for Thai glass noodle salad.
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Dry Tom Yum
Description
Noodles, vegetables, and a protein of your choice deliciously coated in a flavorful sauce of spicy, sweet, salty, and sour.
Ingredients
For the sauce
For the base
Instructions
-
Fill a wok, skillet, or pot with water over medium heat and cook your protein until fully cooked through.
-
Cook your noodles according to package labeling.
-
Cook morning glory and Chinese broccoli for 10 seconds.
-
Make the sauce. Add water, fish sauce, white sugar, lime juice, dried chili flakes, crushed peanuts, and chili paste in a pan over medium heat. Cook for 2 minutes, or until all ingredients are mixed thoroughly.
-
Transfer the meat, noodles, vegetables, and the sauce to a bowl.
-
Mix thoroughly until all ingredients are coated with the sauce. Serve immediately and garnish with bean sprouts, coriander, and green onions.
Servings 2
- Amount Per Serving
- Calories 183kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 0.4g2%
- Total Carbohydrate 19.3g7%
- Sugars 17.3g
- Protein 17.3g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use the nutrition card in this recipe as a guideline.
- This dish is incredibly versatile. Experiment with ingredients and flavors. You can add and remove ingredients of the base to your personal preference.
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