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Tomyam Fried Vermicelli

Tomyam Fried Vermicelli

Ingredients A

  • 200g vermicelli, soaked to soften then drained
  • 1 large piece chicken breast, excess fat trimmed
  • 1 lb beansprouts, ends trimmed and rinsed
  • 1 medium-sized carrot, rinsed and peeled
  • 1 red onion, peeled and halved
  • 5 kaffir lime leaves, rinsed
  • 8 cloves garlic, minced
  • 4 tbsps tom yum paste
  • 25ml water
  • light soy sauce to taste
  • few pinches of salt and white pepper powder
  • 3-4 tbsps cooking oil

Ingredients B

  • few dashes of white pepper powder
  • 1½ tsps light soy sauce
  • 1/4 tsp sesame oil
  • 1 tsp corn starch

Ingredients C

  • 5 eggs (I used 3 whole eggs plus 2 with just the whites)
  • 1/4 tsp light soy sauce
  • few dashes white pepper powder
  • cooking oil to oil the pan


  • Thinly sliced the chicken breast.
  • Marinate with the chicken marinade (ingredients B) and leave marinated for at least an hour or two in the refrigerator.
  • Julienne the carrot and slice the red onion. With the kaffir lime leaves, remove the midrib and stalk and discard. Stack the leaves together and julienne crosswise. Set aside.
  • Heat the oil in a wok over high. Once well heated, add in the minced garlic and stir fry until aromatic and slightly browned. Add in the julienned kaffir lime leaves next. The fragrance from the kaffir lime leaves should be instantaneous. Add in the red o
  • Add in the tom yum paste followed by water. Smoothen the paste using the spatula. Add more water if you find that the paste is still way too dry (likewise you can add water to the paste in a bowl prior to adding them into the wok).
  • Pushing the content in the wok to one side, add in the chicken next. Break the chicken pieces up as you stir fry. Mix them up with the paste and keep stirring until the meat color changes.
  • Add in the vermicelli next. Toss to mix evenly (best done with a pair of chopstick). Be sure to keep tossing to make sure that the bottom does not get burnt. Sprinkle in some water (do it sparingly) if it appears to be too dry.
  • Again pushing everything to one side of the wok, add in the beansprouts followed by some salt and white pepper powder. Scoop the vermicelli over the beansprouts and let cook for about a minute or two (the steam trapped beneath will work its way up and coo
  • Add in the julienned carrot. Drizzle in a round or two of light soy sauce. Toss to mix well. Have a taste at it and if necessary, add more light soy sauce to taste. Keep tossing with each addition until everything in the wok in well mixed.
  • Remove from heat and it's good to be served.

    To make shredded omelet (Ingredients C).

  • Break the eggs in a bowl. Add in light soy sauce and white pepper powder and beat to mix well.
  • Lightly oil a non-stick large skillet with a little cooking oil, wiping off the rest with a paper towel. Bring to heat on high. Once well heated, turn the heat down to medium-low. Ladle in a portion of the beaten egg to form a thin layer throughout the sk
  • Using a flat spatula, carefully lift and flip the omelet over when the bottom has browned nicely. Let fry gently on the other side until evenly browned. Remove and set on a plate to let cool.
  • Repeat with the remaining beaten egg.
  • Once cooled down enough to be handled with hands, halve the omelet and stack them up. Slice them into thin shreds. Set aside and they are ready!
  • To serve Spoon a serving of tom yum fried vermicelli onto a serving plate. Top with shredded eggs and dig in!