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"Mee Siam" - Thai Rice Noodles in a Spicy Broth

  • 45minutes

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Source: thaifood.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, E
MineralsSelenium, Zinc, Iodine, Fluorine, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. MAKES enough sauce to serve 2-3 people

  2. 1/2 to 3/4 package rice vermicelli noodles (or portion out enough for each person)

  3. 1 cup broth

  4. 1 can coconut milk

  5. 3 shallots, chopped fine (or 1 small onion)

  6. 2 cloves garlic, minced

  7. 1 Tbsp. regular chili powder

  8. 2 Tbsp. peanut, sunflower, or other oil for frying

  9. 1 1/2 tsp. shrimp paste (available by the jar at Asian/Chinese food stores)

  10. 1 Tbsp. ground bean sauce

  11. 1 tsp. tamarind paste (or more according to taste)

  12. 1 Tbsp. fish sauce

  13. 1 fresh red chili, de-seeded and minced, OR 1/2 tsp. cayenne pepper, OR 1 tsp. Nam Prik Pao

  14. handful of fresh basil leaves (holy or sweet basil), roughly chopped

  15. handful of fresh coriander leaves, roughly chopped

  16. 3 spring onions, sliced fine

  17. 1/2 package deep-fried tofu, cut into small square pieces

  18. optional: 2 hard-boiled eggs, sliced

  19. 2 key limes cut in half (or regular limes cut into wedges)

  20. optional: sugar to taste

Instructions Jump to Ingredients ↑

  1. Bring a pot of salted water to a near-boil, then dunk in the dried rice noodles. Remove pot from heat and press the noodles into the water. Allow noodles to soak while you make the sauce.

  2. Place oil in a wok or deep frying pan over medium-high heat.

  3. Add shallots and garlic, and stir fry one minute.

  4. Add fresh red chili (or substitutes) and chili powder, frying briefly.

  5. Add broth and bring to a boil.

  6. Reduce heat to medium and add the shrimp paste, bean sauce, fish sauce, and tamarind paste, stirring to incorporate. Simmer for 5 minutes.

  7. Finally, add the coconut milk. When coconut milk has melted into the broth, do a taste test. This "sauce" should be tangy - a balance of salty and sour - and a little spicy. If not salty enough, add up to 2 Tbsp. fish sauce. If too salty, add a squeeze of lime juice. If too sour, add 1-2 tsp. sugar, or more to taste.

  8. Keep soup warm on minimum heat.

  9. By now the noodles should be ready. Taste one to make sure it is soft enough to eat. If not, place pot over medium heat until noodles are done. Drain and set aside.

  10. To serve, place generous mounds of noodles in serving bowls and ladle soup over top (bowls should be at least 1/3 full of the spicy soup). Now either add the other toppings yourself, or place in bowls and allow guests to add their own.

  11. Serve with slices of key lime on the side, as well as additional red chilies or chili sauce (for guests who like it extra spicy), either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe.[/link"> ENJOY!

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