Glass Noodle, Pork & Nut Spicy Salad ( Yum Woon Sain )

 

Ingredients for 2 People (Medium Hot)
100 gms Pork Mince
100 gms Glass Noodle
50 gms Peanut
20 gms Bird Chillies
1 Spring Onion
1 Sprig Coriander
2 Tablespoons Lemon Juice
3 Tablespoons Fish Sauce
1 Teaspoon Salt
1/2 Teaspoon Sugar
200 ml Water
2 Garlic Cloves

Preparation
1. Boil water in the saucepan, add the salt and chop the garlic and add it into the pan.

2. When the water is boiling, add the pork mince and glass noodle and simmer for 4 minutes. Then pour out half of the water.

3. Chop the chillies, spring onion, and coriander into a pot with glass noodles.

4. Toast the peanuts in a dry frying pan to bring out the flavour.

5. Add the fish sauce, sugar, lemon juice, and peanuts and then mix.

Serve With
Lettuce
Tomato
Beer or Spirits!


http://www.khiewchanta.com/archives/salads/



 

Tom Yum Chicken Wings

Baked Tom Yum Chicken Wings 

Ingredients

(Serves 2)
- 5 chicken wings (about 400 grams)

(A) Tom Yum marinade
- 1/2 stalk lemongrass (only the white part), finely snipped
- 1 kaffir lime leaf, finely snipped
- 5 shallots, peeled and sliced
- 1 heaped tbsp instant tom yum paste
- 1/2 tsp fish sauce
- 1 tsp cooking oil

1. Using kitchen scissors, cut chicken wing to 3 portions at the joint (drummette, mid joint and end tip). Freeze the end tips for making chicken stock.Pat dry with paper towels. Tip: For easy cleaning and quick drying, opt for the detachable kitchen scissors.

2. Cut lemongrass stalk and kaffir lime leaf (rolled up like a cigar) to thin snips. Add (A) to food processor and blend until the paste is smooth.

3. Coat chicken evenly in the tom yum paste. Chill marinated chicken, covered, in fridge, for at least half an hour.

4. Arrange chicken pieces on wire rack with foil-lined tray beneath. Bake at preheated oven of 200°C (392°F) for 25 minutes, turning once halfway. Garnish and serve.

http://www.noobcook.com/tomyum-wings/

 

Thai Mango Salad

Thai Mango Salad
Serves 4
Recipe Adapted from Lemon Grass and Sweet Basil by Khamtane SignavongIngredients:

3 garlic cloves
4 bird's eye chillies
30g roasted peanuts, lightly crushed
30g dried shrimps
8 cherry tomatoes
3 Tbsp fish sauce
2 tsp palm sugar (or brown sugar)
4 1/2 Tbsp fresh lime juice
250g green mango, grated into long thin strips
4 lettuce leaf for garnishing

Method:

1) Using a pestle and mortar, pound the garlic, chillies, peanuts and dried shrimps to a fine paste. (If you don't have a pestle and mortar, you can use a food processor and blist it for a few seconds - make sure it is not too fine)

2) Mix the paste with the cherry tomatoes, fish sauce, palm sugar and lime juice. Mix well then add the mango strips. Incorporate all ingredients and do a final taste. Adjust seasoning accordingly.

3) Line a serving dish with lettuce and pile the mango salad on top of it. Serve immediately.


http://sugareverythingnice.blogspot.sg/search/label/Thai

Roast Chicken with Green Curry Paste

Roast Chicken with Green Curry Paste(serves 4)
Ingredients:

1 1/2 kg chicken
1 cup coconut milk (you can substitute with milk)
3 Tbsp thai green curry paste
2 Tbsp fresh ginger, grated
2 Tbsp lime juice
2 tsp fish sauce
1 Tbsp palm sugar

Method:

1) Wash and pat dry the chicken.

2) Combine all ingredients into a bowl and mix thoroughly.

3) Pour mixture inside and over chicken.

4) Cover the chicken and allow to marinate in fridge for at least 2 hours (longer will be better)

5) Remove marinated chicken from the refrigerator. Transfer to a wire baking tray and let stand for 10 minutes. Reserve the marinade into a bowl to be used for basting the chicken.

6) Cover the top of the chicken with foil and bake in preheated oven of 200C for about 1 to 1 1/2 hours. After about 45 minutes into cooking time, remove the foil and roast the chicken uncovered in order to crisp up the skin. Baste the chicken with the marinade and continue roasting.

7) In the final 15 minutes of cooking time, remove chicken from the oven and pour the remaining marinade over the chicken. Continue to roast until cooked through. To test to ensure that the chicken is well cooked, use a fork to pierce into the chicken thigh and if no juices flow out, your chicken should be cooked.

8) Serve roast chicken with a side salad or with rice.


http://sugareverythingnice.blogspot.sg/search/label/Chicken?updated-max=2009-03-24T08:00:00%2B08:00&max-results=20&start=25&by-date=false

Yam Som-O (Spicy Pomelo Salad)

Yam Som-O (Spicy Pomelo Salad)Serves 6

Ingredients:

1 medium sized pomelo or 2 grapefruits
2 Tbsp lime juice
1 Tbsp fish sauce
1 Tbsp sugar
150g cooked prawns, sliced half lengthwise
200gm cooked chicken breast, shredded
2 Tbsp dessicated coconut
1/2 cup coconut cream
1 Tbsp dried shrimp, toasted and finely chopped
1 Tbsp toasted sesame seeds
Handful of mint leaves

Method:

1) Peel pomelo and shread the flesh. Leave as chunky pieces.

2) Place lime juice, fish sauce and sugar in a bowl and stir to mix until sugar has dissolved.

3) Then add in the prawns, chicken, dessicated coconut and coconut cream. Toss to coat the pomelo. Add in the mint leaves and transfer to serving platter. Sprinkle the top with dried shrimp and toasted sesame seeds and a few mint leaves.

4) Serve immediately as this salad does not keep over night.


http://sugareverythingnice.blogspot.sg/search/label/Chicken

Tom-Yum Chicken

 

- kaffir lime leaves -

 

 

Tom-Yum Chicken Recipe
5-6 large chicken drumsticks with thigh(skinned)
Ingredients for marinade:
2 tbsp Tom-Yum Paste (I use Peace Brand, I've tried and it's excellent!)8-10 shallots (skinned)
5 clove garlics (skinned)3 red chillies (seeded, cut into smaller pieces)
4-5 small hot chillies/cili padi (I omit this, my kids can't take it too spicy)
4 pieces kaffir leaves (cut into smaller pieces)2 tbsp honey
some salt

 

For Garnishing:

lemon (cut into wedges)some mints leaves

Method:Wash chicken, remove skin and all the excessive fat. Use knife to cut few lines on it for better marinade.
Blend all the marinade ingredients until fine and in paste form. **Do not add water when blending them.Rub the ground ingredients on chicken and marinate for at least 2 hours or preferably over night.
Preheated oven at 200c, wrap the chicken seperately with aluminium foil (can line it with a piece of banana leaves if you want-optional) and bake for 30-35 mins.
Serve warm with steamed rice or we can just eat the chicken alone.

Note: ***Adjust the flavour according to your own preference and it's also depend on brand of Tom-Yum paste used. When the chicken is cooked, there will be some chicken juice inside the aluminium foil. **Don't throw that away, that's the best Tom-Yum soup you can ever have!

 

 

http://cookingcrave.blogspot.sg/2009/07/tom-yum-chicken.html

 

 

 

 

 

Spicy Tom Yom Fried Rice

9 grains rice is good for health

has a firm and springy texture

ingredients for this simple fried rice are 1 tbsp of grapeseed oil

tom yom paste, green chillies, kaffir lime leaves,

shrimps, egg and cooked 9 grains rice and bacon chips * optional

fry the bacon bits till fragrant and crisp, add in the garlic, tom yom paste, kaffir lime leaves

and coantinue to stir fry till fragrant, add in the shrimps

and continue to stir fry till the shrimps are cooked

add in the cooked 9 grains rice and fry till well combined with

the paste mixture. Push the tom yom rice aside and add in 2 eggs

and push back the rice to cover the eggs and the eggs cook for

5 secs before mixing it together with the rice . Add in some sea salt

to taste. Off the heat and serve while it is piping hot :)

As easy as ABC

 

 

http://www.elinluv.com/2011/01/spicy-tom-yom-fried-rice.html#more

 

 

 

Coconut Jelly

Ingredients:

coconut water from 2 young coconuts - scoop out the meat and keep aside
4 to 6 tbsp of sugar syrup with pandan flavor -
depends on your tastebuds
2 tsp of agar agar powder ( if you want it firmer
you can add a bit more of the agar agar powder )

Method:

Mix coconut juice , sugar syrup and the agar agar powder together and bring to a boil. Off the fire and sieve it before pouring into 8 ramekins. Add the coconut meat equally into the ramekins. When cooled, put in the fridge for at least 4 hours for it to be fully set . It will be slightly wobbly when you shake it. Serve in the ramekins only when ready to eat. It has to be in the fridge at all times.


http://www.elinluv.com/search/label/Coconut%20Jelly




 

Tom Yum Goong

 

2 Servings, Prep Time: 20 Minutes, Total Time: 20 Minutes

Ingredients

• 3 chili peppers
• 5 sprigs cilantro
• 2 tablespoon fish sauce
• 3 kaffir lime leaves
• 1 lemongrass
• 1-2 limes
• 5 Mushrooms
• 1 tablespoon Nam Prig Pow Optional
• 1 cup shrimp
• 4 cups water

Tips and Techniques

• I have seen many recipes calling for chicken broth. It is totally unnecessary! We don’t use chicken broth in Thai cooking like in Western cooking. Tom yum goong should have shrimp flavor, not chicken!
• Unfortunately, for the true taste, it is difficult to substitute anything for the kaffir lime leaves. The richness of the sour taste comes from the complement of the different citrus flavored ingredients.
• I serve this soup directly into individual bowls for each person.
• If you don't like it hot, cut down on the chili peppers or do not cut them up, but leave them whole for decoration.

 

2 Servings, Prep Time: 20 Minutes, Total Time: 20 Minutes

---

• 3 chili peppers
• 5 sprigs cilantro
• 2 tablespoon fish sauce
• 3 kaffir lime leaves
• 1 lemongrass
• 1-2 limes
• 5 Mushrooms
• 1 tablespoon Nam Prig Pow Optional
• 1 cup shrimp
• 4 cups water

Tips and Techniques

• I have seen many recipes calling for chicken broth. It is totally unnecessary! We don’t use chicken broth in Thai cooking like in Western cooking. Tom yum goong should have shrimp flavor, not chicken!
• Unfortunately, for the true taste, it is difficult to substitute anything for the kaffir lime leaves. The richness of the sour taste comes from the complement of the different citrus flavored ingredients.
• I serve this soup directly into individual bowls for each person.
• If you don't like it hot, cut down on the chili peppers or do not cut them up, but leave them whole for decoration.

  

 

 

Method

Boil water in a 2 quart pot.

Peel and de-vein the shrimp and set them aside.

Cut lemon grass into pieces, 5-6 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. Tie the lemon grass into a knot to make it easier to manage. Drop the lemon grass in water and let boil for 5 minutes.

Put the fish sauce and 1 lime's juice into the bottom of the bowls you will serve the soup in. Crush chili pepper and add to the bowl.

Remove the stems from the kaffir lime leaves and add the leafy part to the pot. Clean and halve the mushrooms and add them to the pot. Let it boil.

Add the shrimp and turn off the heat. Shrimp gets tough very quickly, and will cook even when it is just sitting in the warm broth. Scoop the shrimp and liquid into the serving bowls immediately.

As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice. Add the nam prig pow. Sprinkle with cilantro and serve.

Be very careful, the peppers can be hot. Take a small sip at a time. Add more fish sauce and/or lime juice if it tastes bland.


http://www.thaitable.com/thai/recipe/tom-yum-goong

Mango sticky rice

Mango:

1  ripe mango – Peel and slice the mango.

Sticky Rice:

1  cup  Sticky Rice (glutinous rice)

The  Traditional Method Using a Steamer:

Rinse then soak the sticky rice in enough water to cover the rice  for at least an hour or overnight. Steam the sticky rice for about 20 minutes and will become translucent when done.

The Microwave Method: 

Rinse then soak the sticky rice for 10 minutes in warm water in a bowl.  The water level should be just above the rice, which comes out to be 1  cup of rice and a little over 1 cup of water (about 10% more). Cover the glass bowl with a dish and cook in  microwave for at full power 3 minutes. Stir the rice around to move the rice from the top to the  bottom. Some of the rice is translucent or cooked and some still has white  center or uncooked portion.

Heat it up again for another 3 minutes. Check and see if it is done. When cooked, all the rice  should be translucent. If it needs more cooking, heat up again and check every 3  minutes or so.

Coconut Milk:

1  cup coconut milk (I used Kara coconut cream)

2  pinches salt

2 tablespoons sugar (I reduced to 1 tablespoon)

Method:

Heat the coconut milk in a pot over medium heat. Stir  constantly and let the coconut milk simmer. Add sugar and  salt. Remove from heat.

Putting the sticky rice and coconut milk together:

Pour 3/4 of the hot coconut milk over the hot sticky rice. Let it sit for 5  minutes. The hot sticky rice will absorb all the coconut milk and should be a little mushy.

Place the sticky rice on a small plate and the sliced mango beside the rice.  Spoon the remaining coconut milk on top of the mango and sticky rice.

Enjoy!

Source: http://www.thaitable.com/thai/recipe/mango-on-sticky-rice

Thai Mango Salad

Ingredients:

400g mango
2 shallots, thinly sliced
2-3 red bird eye's chillies
3-4 tbsp fish sauce
4-5 tbsp lime juice
20g dried shrimps
40g peanuts, toasted
3-4 tbsp palm sugar
a handful of dried anchovies, toasted
a handful of coriander, to garnish

Directions:

1. Peel the green mango and shred with a zigzag peeler.
2. Soak the mango in ice cold water to make it crispy.
3. Slightly crush the chilies, shallots, dried shrimps and peanuts in a mortar. Then, put in fish sauce, lime juice, and palm sugar. Mix well.
4. Pour in the above mixture into the sliced mango. Mix well.
5. Garnish with some toasted anchovies and coriander. Serve as a side dish.


http://www.mycookinghut.com/2010/03/06/thai-mango-salad/

 

Steamed Fish With Garlic, Lime, and Chilies

Steamed Fish With Garlic, Lime, and Chilies

Ingredients
2 Barramundi Fillets (230-250 g)
3 Cloves Garlic, chopped
3 Tbsp Freshly Squeeze Lime Juice
5 to 8 Thai Bird’s Eye Chilies, chopped
¼ Cup Chicken Stock or Water
1 Tbsp Fish Sauce
1 tsp Sugar
Scallions, for garnish
Coriander, for garnish
Lime Slices, for garnish

Method
In a small bowl, mix the garlic, lime juice, chilies, stock or water, fish sauce, and sugar.

Arrange the fish in an oven or stovetop proof plate and pour the garlic mixture over the fish.

Steam the fish on high heat for about 8 to 10 minutes, or until the fish is fully cook.

Serve the fish immediately with the garnishes.

Serves 4


http://www.seasaltwithfood.com/2010/04/steamed-fish-with-garlic-lime-and.html

Stir-fry Ground Chicken with Thai (Holy) Basil

 

The recipe:

Ingredients

500g ground chicken
9 cloves garlic, finely chopped
4T dark soy sauce
2T oyster sauce
5T fish sauce
1 1/2C fresh Thai basil
2 chilli padi, chopped (optional)

salt & pepper to taste

oil for stir frying

 

Method:1. Heat a wok until the oil is hot, then stir in the garlic
2. Add ground chicken and stir till meat is thoroughly cooked
3. Add soya sauce, oyster sauce keep stirring till the sauce blends into the chicken
4. Then add fish sauce, salt & pepper to taste. Stir and mix well
5. Add basil leaves and continue stirring, you should smell the basil by now

6. Throw in the chilli and stir for a 1 minute and serve it with steamed rice

 

 

http://quickneasytreats.blogspot.sg/2011/02/stir-fry-ground-chicken-with-thai-holy.html

 

 

Thai Style Topshell Mango Salad 泰式海螺芒果沙拉

材料：
鼓油海螺 1 罐（切薄片）
生茫果 1粒（切丝）
小葱头 3 粒（切细圈）
小辣椒 2–3 粒（切碎）

酱料：
罐头里的鼓油酱 几汤匙
酸梅酱 约半汤匙
鱼露、苹果醋（或柠檬汁)、糖 适量
黑酱油、麻油 几滴
清水 少许

做法：
1）混合酱料（自行调味到和自己的口味），加入小辣椒，稍微压小辣椒，让辣味出来。
2）要吃时淋在其他材料上，混合即可（冷冻后才吃也很好吃）。
注：照片中的芒果和小葱看起来很像很少，其实这只是一部分，我怕拍照时看不到海螺所以只加了一部分。


http://angelcookbakelove.blogspot.sg/2009/05/thai-style-topshell-mango-salad.html

Thai Green Papaya Salad (Som Tam)

Thai Green Papaya Salad (Som Tam) Recipe
Adapted from She Simmers

Ingredients:
1 clove garlic
1 or 2 red Thai bird’s eye chilies
2 tablespoons dried shrimp
Thai palm sugar, to taste
1/4 cup roasted peanuts
6 oz green papaya strands
6 cherry tomatoes (I used grape tomatoes)
1/3 cup long green beans, cut into 1-inch lengths
Fresh lime juice to taste
Fish sauce, to taste

Method:

1. Pound the garlic and bird’s eye chilies until they form a smooth paste.
2. Add the dried shrimp and pound until the pieces are broken up, but not completely pulverized.
3. Add the palm sugar (cut into small pieces), maybe 2-3 teaspoons at first. More more to taste later.
4. Add the peanuts and lightly pound until they are broken into tiny pieces, but not to the point where they form a thick paste.
5. Add the green beans and crush them with the mortar until they’re splitting and lightly bruised.
6. Add the papaya and tomatoes and pound on them to bruise them. You want to crush the tomatoes so they release their juices and give their flavor and color.
7. Add a couple of teaspoons of fish sauce and a couple of teaspoons of lime juice to the mix.
8. Have in one hand a large spoon to help flip things over in and scrape down the sides of the mortar while your other hand pounds away with the pestle.
9. Keep pounding and flipping for a few seconds, add more fish sauce, lime juice, or palm sugar as needed.
10. Dish out and serve immediately.

http://rasamalaysia.com/green-papaya-salad/2/

Ginger and Black Fungus Chicken (姜丝云耳鸡)

Recipe: Ginger and Black Fungus Chicken (姜丝云耳鸡)
Adapted from “Thai Cooking Made Easy”

Ingredients:
1 skinless & boneless chicken breast (cut into strips)
2 inches ginger (peeled and cut into thin strips)
1 teaspoon oyster sauce
1 1/2 teaspoon kecap manis (sweet soy sauce)
1 teaspoon sugar
1 teaspoon fermented soy beans (taucheo)
4 pieces dried black fungus (pre-softened in warm water for 30 minutes, then cut into bite-size pieces)
1 1/2 tablespoons cooking oil
1 small red onion (quartered)
2 tablespoons water
1 stalk scallion (cut into 1 inch length)

Method:
Heat up the cooking oil in a wok and stir fry the ginger strips until aromatic.

Add in the onions and black fungus and do a few quick stirs.

Add the fermented soy bean before adding the chicken strips into the wok.

Stir-fry the chicken meat until the color changes, then add in oyster sauce, kecap manis, and sugar.

Stir all ingredients together before adding in the water.

Add the scallions, do a few quick stirs, dish out and serve hot with steamed rice.

Cook’s Notes:

1. Black fungus is also called “cloud ear” (云耳) or “wood ear” (木耳).
2. You can purchase the cookbook “Thai Cooking Made Easy” from my Amazon store. Click here to buy.

http://rasamalaysia.com/recipe-ginger-and-black-fungus-chicken/2/

Thai Red Curry

Thai Red Curry
Ingredients:
4 oz. boneless and skinless chicken breast (cut into small cubes)
4 oz. big scallops
2 long beans (cut into 2-inch lengths)
Some thickly sliced carrot
1 kaffir lime leave (cut into fine thin strips)
1 tablespoon oil
1 1/2 tablespoon red curry paste ( I used Mae Ploy red curry paste)
2 teaspoons palm sugar
1/4 teaspoon fish sauce
80 ml. coconut milk
1/4 cup water

Method:
Heat up a small pot with the cooking oil. Saute the red curry paste until aromatic.

Add the scallops and chicken into the pot and stir well with the curry paste.

Add coconut milk, water, long beans, carrots, kaffir lime leaves, and bring the curry to boil.

Add fish sauce, palm sugar, and stir-continuously for 10 seconds or so, dish out and serve immediately with steamed jasmine rice.


http://rasamalaysia.com/red-curry-recipe/2/

 

Tom Yum Noodle Soup

Tom Yum Noodle Soup Recipe

Ingredients:
1 roll packaged soba noodles
1 1/4 cups water
1 stalk lemongrass, white part only, pounded and bruised
5-6 kaffir lime leaves, bruised
4-5 slices fresh galangal
1/2 small tomato, cut into 3 to 4 wedges
6 medium-sized shrimp, shelled and deveined
6 canned straw mushrooms or fresh oyster mushrooms, cut into halves
1 1/2 tablespoons Nam Prik Pao (Thai roasted chili paste)
1/2 tablespoon fish sauce or to taste
3 dashes chili powder
1 1/2 tablespoons lime juice
Cilantro leaves, for garnishing

Method:
Prepare the soba noodles according to package instructions. Usually it takes about 5 minutes or so to cook the soba noodles. Drain the noodles, rinse with cold water and set aside in a serving bowl.

At the same time, bring the 1 1/4 cups water to boil in another small pot. Add in all the aromatics, follow by the shrimp, mushrooms, and nam prik phao. Keep boiling until the shrimp is cooked through.

Add the fish sauce and chili powder. Turn off the heat, add in the lime juice. Stir to combine well.

Pour the Tom Yum soup over the noodles and topped with some cilantro leaves. Serve immediately.


http://rasamalaysia.com/tom-yum-noodle-soup/2/

 

Thai Basil Chicken (Gai Pad Krapow)

Thai Basil Chicken Recipe (Gai Pad Krapow)

Ingredients:
10 oz boneless and skinless chicken thighs or chicken breast (ground)
4 cloves garlic (finely chopped)
2 shallots (finely chopped)
1 1/4 tablespoons fish sauce
1 teaspoon palm sugar
1/2 teaspoon kecap manis (sweet soy sauce)
1 big bunch of Thai basil leaves (stems removed)
6 bird’s eye chilies (chopped and pounded with a mortar and pestle) or 1-2 fresh jalapeno cut into slivers
2 dashes ground white pepper
2 tablespoons oil

Method:
Add oil into a heated wok, follow by chopped garlic and shallots.

Stir fry the garlic and shallots until aromatic, then add the chicken meat into the wok.

Use the spatula to quickly stir-fry and break the ground chicken meat into small lumps.

When the chicken meat changes color, toss in the chilies and the seasonings (fish sauce, palm sugar, and sweet soy sauce) and continue to stir-fry.

Add in the basil leaves and do a few quick stirs until the basil leaves are wilted and you smell the exotic fragrance of the basil leaves.

Sprinkle two dashes of pepper powder into the dish, do a final stir, dish out and serve immediately.

Cook’s Notes:

1. If you love Thai food, you should check out authentic and popular Thai recipes on Rasa Malaysia.
2. You can also serve this spicy basil chicken as lettuce wraps, it tastes great with fresh lettuce and Thai sweet chili sauce.

http://rasamalaysia.com/thai-basil-chicken-recipe-gai-pad-krapow/2/

Fried Tom Yum Seafood Bee Hoon

Ingredients
(Serves 2-3)
- 100g bee hoon (aka 米粉, rice vermicelli, bihun, rice noodles or rice sticks)
- 1 tbsp tom yum paste, mixed with 200ml hot water (adjust the tom yum paste according to your preference)
- A small piece of salmon fillet about 150g, skin removed and cut to bite-sized chucks
- 3 lemongrass stalks, cut to 2 inch lengths, make slits on the stalks to release the aroma
- 100g mushrooms
- 1 tbsp chopped garlic
- vegetable or olive oil
- 8 large prawns, veins removed and tails intact
- 1 bell pepper, cut to small wedges
- coriander and lime for garnishing (optional)

Directions
1. Soak the rice vermicelli in water for at least half an hour, until the noodles are fully reconstituted. Drain and set aside.
2. In a wok, heat some oil and stir fry the garlic & lemon grass stalks till fragrant. Add bell pepper and mushrooms and stir fry for about a minute or two. Then add the salmon pieces and prawns, stir fry till everything is cooked. Set aside on a plate.
3. Return the lemongrass stalks to the wok. Add the bee hoon followed by the tom yum mixture. The noodles should be fully soaked in the tom yum paste.
4. Cook till the noodles have soaked up all the water, and is of a dry consistency (about 7 minutes). Then stir in the previously cooked vegetables and seafood that you set aside in step 2 and stir thoroughly. You may wish to use tongs so that the noodles are easier to handle.
5. Serve noodles in a plate and garnish with chopped coriander leaves and a cut lime if desired.


http://www.noobcook.com/fried-tom-yum-seafood-bee-hoon/