Dry Fried Mee Siam (Spicy And Tangy Siamese Noodles

Name: Dry Fried Mee Siam (Spicy And Tangy Siamese Noodles)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g thin rice vermicelli (soaked in water for 10 minutes, then drained); 200 g bean sprouts; 250 g prawns; oil; 1 tablespoon tamarind pulp (Dissolved in 1/2 cup warm water, then strained); 2 cups water (for cooking prawns); 3 garlic cloves; 6 shallots; 1 tablespoon preserved soybeans (tau cheong); 50 g dried shrimp; 12 dried chilies, soaked; 2 candlenuts; 1 stalk lemongrass (sliced); 1 inch shrimp paste; 1 tablespoon sugar; 1/4 teaspoon pepper; 1 tablespoon fish sauce

Servings: persons

250 g thin rice vermicelli (soaked in water for 10 minutes, then drained)
200 g bean sprouts
250 g prawns
oil
1 tablespoon tamarind pulp (Dissolved in 1/2 cup warm water, then strained)
2 cups water (for cooking prawns)
3 garlic cloves
6 shallots
1 tablespoon preserved soybeans (tau cheong)
50 g dried shrimp
12 dried chilies, soaked
2 candlenuts
1 stalk lemongrass (sliced)
1 inch shrimp paste
1 tablespoon sugar
1/4 teaspoon pepper
1 tablespoon fish sauce

1
Bring the 2 cups of water to a boil and add the prawns,removing them as soon as they are cooked.Put them in a bowl of ice water to stop the cooking. When cooled, peel the prawns and leave aside for garnishing.
2
Blend garlic, shallots, preserved soy beans, dried prawns, dried chillies, candlenuts, lemongrass and shrimp paste into a paste.
3
Fry paste in 1/3 cup oil, till fragrant.Add tamarind juice and 1 cup of stock from cooking the prawns.Bring to a boil and simmer for five minutes.
4
Add noodles and stir-fry. Mix in tofu and toss well. Add sugar, pepper, fish sauce and a squeeze of lime juice.
5
Lastly add in the beansprouts and the chives toss until breansprouts and chives are just limp.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 250 g thin rice vermicelli (soaked in water for 10 minutes, then drained), 200 g bean sprouts, 250 g prawns, oil, and more.

Yes, Dry Fried Mee Siam (Spicy And Tangy Siamese Noodles) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dry Fried Mee Siam (Spicy And Tangy Siamese Noodles)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions