Tom Yum Thai Rice Noodles
I just realized that every time we go out to eat, the choices are always between Thai or Mediterranean; that tells you something about me.
Today I’m presenting you the TC version of Tom Yum noodles.
Ingredients: rice noodles, Tom Yum paste, onion, garlic, green onion, bean sprouts, ginger, cilantro, soy sauce, a little sugar and water.
These rice noodles cook down fast and are very thirsty (they suck up all the juices)
One of my favorite ingredients – grated ginger
Cook the noodles in boiling water for about two minutes, drain well and set aside. Sautée the onion and garlic until they turn golden. Add Tom Yum paste, soy sauce, grated ginger, sugar, and water together to make a liquid base. Combine with the noodles and stir together thoroughly. Make sure no noodle is left behind (the Tom Yum juices). When you think it’s almost done, toss in fresh sprouts and cilantro.
Man, it’s deliciously dee-lish.
I can only ask you to imagine the combination of fresh sprouts, lemon grass, ginger and cilantro; it’s complex and deeply flavorful on so many levels. Damn, South East Asia people know how to eat. I wish you were here in my house earlier today, oh well, you missed out.
Note: feel free to top it off with some fish sauce if you are looking for an even more sensational experience.
