Mee Siam

Ingredients

Rice vermicelli noodles

200 grams

Eggs

2, beaten

Firm tofu

200 grams, diced

Shrimp

200 grams, peeled and deveined

Fried shallots

1/4 cup, for garnish

Cilantro

1/4 cup, chopped, for garnish

Lime

1, cut into wedges

Garlic

3 cloves, minced

Shallots

2, thinly sliced

Dried shrimp

2 tablespoons, soaked and chopped

Bean sprouts

1 cup

Red chili paste

2 tablespoons

Fish sauce

2 tablespoons

Tamarind paste

1 tablespoon

Sugar

1 teaspoon

Oil

for frying

Instructions

1. Soak the rice vermicelli noodles in hot water for about 5 minutes or until softened. Drain and set aside.
2. In a wok or large pan, heat some oil over medium heat and fry the beaten eggs until cooked through. Remove from the pan, slice into strips, and set aside.
3. In the same pan, add a little more oil if needed. Add the sliced shallots and minced garlic; stir-fry until fragrant and golden brown.
4. Add the chopped dried shrimp and continue frying for about 1 minute until they are aromatic.
5. Stir in the red chili paste and stir-fry for an additional 2-3 minutes until fragrant.
6. Add the shrimp and diced tofu, cooking until the shrimp turns pink and the tofu is slightly browned.
7. In a small bowl, mix the tamarind paste, fish sauce, and sugar. Pour this sauce into the pan, stirring well to combine.
8. Add the bean sprouts and cooked rice vermicelli noodles to the pan. Toss everything together until the noodles and vegetables are well coated with the sauce.
9. Serve the Mee Siam hot, garnished with lime wedges, chopped cilantro, and crispy fried shallots on top.