Mee Siam

Ingredients - Serves 4

• Fried shallots - For garnish
• Cilantro - For garnish
• Lime - 1, cut into wedges
• Sugar - 1 tablespoon
• Fish sauce - 2 tablespoons
• Tamarind paste - 2 tablespoons, dissolved in 1/4 cup water
• Red chili paste - 2 tablespoons
• Garlic - 3 cloves, minced
• Shallots - 4, thinly sliced
• Dried shrimp - 2 tablespoons, soaked in water
• Eggs - 2, beaten
• Bean sprouts - 1 cup
• Firm tofu - 200g, diced
• Shrimp - 200g, peeled and deveined
• Rice vermicelli noodles - 200g

Let's Get Started

1. Soak the rice vermicelli noodles in hot water for about 5 minutes or until softened. Drain and set aside.
2. In a wok or large pan, heat some oil and fry the beaten eggs until cooked. Remove from the pan and set aside.
3. In the same pan, add more oil if needed and fry the shallots and garlic until fragrant.
4. Add the dried shrimp and continue frying for another minute.
5. Add the red chili paste and stir-fry for a few minutes until fragrant.
6. Add the shrimp and tofu, and cook until the shrimp turns pink and the tofu is slightly browned.
7. Add the tamarind paste mixture, fish sauce, and sugar. Stir well to combine.
8. Add the bean sprouts and cooked rice vermicelli noodles. Toss everything together until well coated with the sauce.
9. Serve the Mee Siam hot, garnished with lime wedges, cilantro, and fried shallots.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Calories: 400
• Fat: 12g
• Carbs: 60g
• Protein: 15g
• Sodium: 800mg
• Sugar: 8g