Dry Tom Yum Noodles Recipe
Enjoy dry tom yum noodles with a tangy hot and sour sauce, rice noodles, and your favorite protein in this quick recipe, ready in under 30 minutes.
Ingredients
FOR THE SAUCE
- 1 tbsp Thai chili paste, see notes
- 2.5 lime
- 2 tbsp fish sauce
- 1 1/2 tbsp white sugar
- 2 tbsp water
- 1 tbsp crushed roasted peanuts, add to taste
- 1/2 tsp red pepper flakes, add to taste
NOODLE BASE
- 3 oz any meat or seafood, as preferred
- 4 oz dry rice noodles
- Chinese broccoli, add to taste, chopped
- bean sprouts, add to taste
- green onions, chopped, garnish to taste
- coriander, chopped, garnish to taste
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
Calories: 183kcal | Carbohydrates: 18g | Protein: 17g | Fat: 4g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 1416mg | Potassium: 137mg | Fiber: 2g | Sugar: 17g | Vitamin A: 44IU | Vitamin C: 24mg | Calcium: 36mg | Iron: 1mg
