Cooked - Clarissa Feildel’s Tom Yum Noodles Will Be Your New Favourite Stir Fry Dish

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Clarissa Feildel’s Tom Yum Noodles Will Be Your New Favourite Stir Fry Dish

4.0

250g medium rice stick noodles

1 bunch coriander, washed

2 Tbsp vegetable oil

1 stalk lemongrass, white part only, finely sliced

1 red onion, sliced

2 cloves garlic, crushed

3 Tbsp tom yum paste

150g pork fillet, sliced thinly

10 medium green prawns, peeled, deveined, tail intact

1 tsp palm sugar (or brown sugar)

3 makrut lime leaves, thinly sliced (optional)

10 cherry tomatoes

1 bunch leafy vegetables (gai lan or choy sum), washed and chopped

2 Tbsp fish sauce

2 Tbsp soy sauce

2 birdseye chillies, sliced (optional)

1 Tbsp lime juice

Thai basil leaves, crushed peanuts, lime wedges, to serve

Cover noodles in cold water and soak until tender. Drain. Wash coriander and finely chop roots and stems. Reserve leaves for garnish.
Heat oil in a wok or large pan for deep-frying on high heat. Add the chopped coriander root and stem, lemongrass, onion and garlic. Stir-fry 1 minute, until fragrant. Stir in paste.
Add pork and stir-fry for 1 minute. Add prawns and sugar. Stir-fry for a further minute or until the pork is nearly cooked.
Add lime leaves, tomatoes and leafy vegetables. Stir-fry 1 minute. Add noodles, fish sauce, soy sauce and chillies. Stir-fry until noodles are hot. Squeeze over lime juice.
To serve, garnish with herbs and peanuts, with lime wedges on the side.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stir Fry

Cuisine🇹🇭Thai

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 44 weeks ago

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