Description
Enjoy the vibrant flavors of Thai cuisine with this super easy Thai Tom Yum noodles stir-fry with seafood. This recipe promises unique and zesty tastes, making it a perfect addition to your favorite Thai dishes.
Ingredients
Scale
- 2 tablespoons Thai chili paste, Nam Prik Pao. Store-bought here.
- 3 tablespoons Tom Yum paste. Make my original Tom Yum paste recipe home or buy yours at your local Asian market. Amazon also sells them, and I love this brand.
- 2 1/2 tablespoons fish sauce. Use squid or Mega Chef brand.
- 3 tablespoons lime juice. Tamarind will work great too.
- 1 tablespoon sugar. Use white, palm, or brown sugar. Coconut sugar will work, too, if you prefer it.
- 2 kaffir lime leaves roughly torn
- 2 stalks lemongrass. Sliced into 2 inch pieces. Smash to release oils.
- 2 quarter size galangal. Lightly smashed to release oils
- 1/4 cup shallot. Thinly sliced
- 2 stalks spring onions/ green onions. Chopped into 1 inch pieces and save some for garnish later.
- 3-4 springs of fresh cilantro. Chopped into into 1 inch pieces for garnish.
- 1/2 pound shrimp. Deveined, shells off, but leave tails on.
- 1/2 pound squid. Use
- 2-8 Thai chili. Sliced thin and long. Adjust as needed for you spice level. Thai spices.
- 1/4 cup water or stock. (Not pictured above)
Instructions
- Prepare your noodles according to package instructions. I used Asian stir-fried noodles, so mine required soaking in hot water for 5 minutes. Then, Set it aside.
- Prepare a Tom Yum stir-fry sauce by combining Tom Yum paste, Nam Prik Pao, fish sauce, lime juice, and sugar. Mix and set aside until ready.
- Heat a wok on medium heat, without any cooking oil, and toss in the aromatic herbs (Lemongrass, galangal, kaffir leaves, and Thai chilis) to dry toast to extract fragrance and flavors.
- Add the Tom Yum sauce mixture and turn the heat to medium-high heat. Add the water and stir well with a spatula.
- Add the shallot and sliced mushrooms. Toss together some more.
- Add the seafood, toss well with the sauce, and cook for 2-3 minutes or until the seafood is mostly cooked. Cooking time for seafood doesn't take long. Don't overcook, or it will get rubbery.
- Add the noodles and green onions and stir well together. Use a spoon to add a couple of water splashes if the stir fry is too dry. Cook another minute.
Sample and adjust with more fish sauce or lime juice and remove from the heat! Serve fresh, and enjoy!
Notes
- Extra tips: Smash your lemon grass and galangal with a knife to help release more oils from the herbs for extra flavor and aroma.
- Cook on medium-high heat for that perfect stir-fry texture.
- Use fresh herbs generously to enhance the aroma and taste.
- Adjust the spice level by adding more or less Thai chili paste according to your preference.
- Additional vegetables to use or add to your Tom Yum stir fries are bell peppers, long beans, onions, pea pods, carrot chips, and babycorns.
- Prep Time: 15
- Cook Time: 10
- Category: stir fry
- Method: Stir fry
- Cuisine: Thai