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.