Name: Tomyam Fried Bee Hoon
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 3
Cuisine: Thai
Ingredients: 200g bee hoon/rice vermicelli (soaked in water for 20 – 30 minutes and drained); 100g bean sprouts (washed and drained); 200g chinese cabbage (washed, cut and drained); 1 big onion, sliced lengthwise; 5 kaffir lime leaves; 2 lemongrass, smashed and cut into 2 inch long; 9 medium size prawn (de-shell); 2 cloves of garlic (finely chopped); 2 tbsp cooking oil; 3 - 4 tbsp tomyam paste; 1 tbsp light soy sauce; 2 tbsp fish sauce; 1/2 tsp salt or to taste; 1/4 tsp brown sugar; 2 tbsp water; 3 stalks coriander, cut into 1 inch long; 2 stalk spring onion, cut into 1 inch long

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A one plate meal is always easier to cook for a lazy Saturday afternoon. I wanted to clear our fridge and we had a little Tomyam paste left over and just enough to fry-up this Tomyam Bee Hoon.

Tomyam Fried Bee Hoon is a dry, stir-fried dish that infuses the flavors of Thai tom yam without the soup. The rice vermicelli (bee hoon) is stir-fried with a blend of tom yam paste, which includes lemongrass, kaffir lime leaves, galangal, and chili, giving it a distinct tangy and spicy kick. Commonly, it features ingredients like prawns, squid, or chicken, along with vegetables such as bean sprouts, carrots, and bell peppers. This dish offers a delightful combination of spicy, sour, and savory flavors in a delicious, noodle-based format.

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How To Cook Tomyam Fried Bee Hoon (Tomyam Fried Rice Vermicelli) Recipe

Yields: 3 servings

INGREDIENTS:

200g bee hoon/rice vermicelli (soaked in water for 20 – 30 minutes and drained)

100g bean sprouts (washed and drained)

200g chinese cabbage (washed, cut and drained)

1 big onion, sliced lengthwise

5 kaffir lime leaves

2 lemongrass, smashed and cut into 2 inch long

9 medium size prawn (de-shell)

2 cloves of garlic (finely chopped)

2 tbsp cooking oil

3 - 4 tbsp tomyam paste

Seasonings (Combine all in a small bowl):

1 tbsp light soy sauce

2 tbsp fish sauce

1/2 tsp salt or to taste

1/4 tsp brown sugar

2 tbsp water

Garnishing:

3 stalks coriander, cut into 1 inch long

2 stalk spring onion, cut into 1 inch long

METHOD:

Heat oil in a wok, add in garlic, tomyam paste, kaffir lime leaves and lemongrass. Saute till fragrant.
Next add the onion, then prawn. When the prawn turn white add in cabbage. Stir for short while and add in bean sprouts. Add in half of the seasoning mixture.
Toss in the vermicelli (Bee Hoon) and add in more seasoning and some water, stir fry well. If bee hoon too dry, add in more water.
Taste and adjust accordingly.
Fry until the bee hoon have soaked up all the liquids, and is of a dry consistency. This usually takes few minutes.
Throw in the coriander and spring onion and left some for garnishing, stir to mix well and dish out.
Garnish with coriander and spring onion, and serve.