Thai

Thai Street Style Dry Tom Yum Noodle (Ba Mee Haeng) Recipe

Serving: 2   Prep Time: 25 mins
Difficulty: Normal

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Ingredients you need:

  • Egg noodles (I used packaged egg noodles)
  • Chinese cabbage or whatever vegetables you prefer
  • 6 fish balls, 6 crab balls, 6 tofus for 2 servings or as many as you like
  • 2 tablespoon fish sauce
  • 3 tablespoon sugar
  • 1 tablespoon chili flakes
  • 1-2 teaspoon lime juice
  • 1 tablespoon chili paste
  • 1 tablespoon garlic oil and fried garlic
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1

Gather all the essential ingredients.

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2

Bring a large pot of water to a boil. Cook the egg noodles until they are tender and fully cooked. Drain the noodles well and toss them with garlic oil to prevent sticking. (No matter what type of noodle you choose, be sure to carefully read the package instructions for cooking time and method).

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3

Using the same pot, boil the fish balls, crab balls, and tofu for about 2 minutes or until they float.

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4

In the same pot with boiling water, blanch the vegetables for about 30 seconds or until they become soft. Remove all the boiling water. Add the cooked noodles, crab balls, fish balls, and vegetables to the pot, and mix them well with fish sauce, sugar, and chili flakes.

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5

Mix all the ingredients together until they are well combined.

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6

When serving, you can add one tablespoon of chili paste (optional) and garnish with fried garlic. Enjoy!

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Thai Street Style Dry Tom Yum Noodle (Ba Mee Haeng) Recipe

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