Fried Tomyam Mee Hoon

Fried Tomyam Mee Hoon


200g mee hoon (soaked until soften, drained)

150g beansprouts (cleaned)

200g shrimps (shelled, deveined with the tail intact)

200g squids (cleaned and cut into ring)

2 large eggs (lightly beaten)

1 tbsp chopped garlic

2 tbsp tomyam paste

1 tbsp shredded kaffir lime leaf

1 tbsp fish sauce

½ tsp sugar

4 tbsp cooking oil (divided)


½ red chilli (shredded)

1 tbsp fried shallots

1 sprig cilantro

1 lime (cut into wedges)

Preparation Instructions:

  1. Heat up a non-stick skillet with 2 tbsp of cooking oil. Add in beaten eggs, scramble until set. Remove and set aside.
  2. Add 2 tbsp of cooking oil to the skillet. Saute the chopped garlic until fragrant.
  3. Add in tomyam paste and shredded kaffir lime leaf, saute until fragrant.
  4. Add in shrimps and squids, saute until half-cooked.
  5. Add in mee hoon, fish sauce and sugar. Constantly stir-frying on low heat until combine.
  6. Add in beansprouts. Stir to combine.
  7. Add in scrambled eggs. Toss well.
  8. Dish out, garnish with shredded red chilli, fried shallots, cilantro and lime wedges. Serve.

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