Here’s a quick and easy dry tom yum noodles recipe, ready in under 30 minutes for a fast meal. The noodles are tossed with nutritious vegetables and a flavorful spicy and sour Thai sauce, with options to add chicken, pork, or seafood.
INGREDIENTS
For the Sauce:
- 1 tablespoon Thai chili paste (see notes)
- 2.5 limes, juiced
- 2 tablespoons fish sauce
- 1.5 tablespoons white sugar
- 1/8 cup water
- Crushed roasted peanuts, to taste
- 1/2 teaspoon Thai chili flakes, to taste
Noodle Base:
- 3 ounces protein (choose from chicken, pork, or seafood)
- 4 ounces dry rice noodles
- Chinese broccoli, chopped, to taste
- Bean sprouts, to taste
- Chopped green onions, for garnish
- Fresh coriander, for garnish
INSTRUCTIONS
- Fill a wok or pot with water and set it over medium heat. Cook your choice of protein until fully cooked, then set aside.
- Prepare the rice noodles according to the package instructions. Once cooked, drain and set aside.
- Quickly blanch the Chinese broccoli in boiling water for about 10 seconds, then drain.
- For the sauce, combine water, fish sauce, white sugar, lime juice, chili flakes, crushed peanuts, and chili paste in a saucepan over medium heat. Stir and cook for 2 minutes, until well mixed.
- In a large bowl, combine the cooked protein, noodles, and vegetables. Pour the sauce over the top and toss everything together until the noodles are evenly coated.
- Serve immediately, garnished with green onions and fresh coriander. Enjoy!
NOTES
- Feel free to swap out proteins or vegetables to your preference.
- Thai chili paste can add a lot of heat, so adjust to taste.
Nutrition (per serving):
Calories: 183 kcal | Carbs: 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: 44 IU | Vitamin C: 24mg | Calcium: 36mg | Iron: 1mg
