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Thai
Chili Noodle (Mee Siam)
(Cooking time 8 - 10 minutes, serve 5)
Irresistible Thai chili round rice vermicelli
Method
- Soak the rice vermicelli for 5 minutes
in tap water, making sure not to
over soak it. Rinse and drain dry.
The rice vermicelli should be quite hard to break when pulled.
- Heat oil, fry the ground ingredients
till fragrant.
- Add the preserved soy bean stir fry.
- Add prawns and fry briskly.
- Add rice vermicelli fry for about 3
minutes, using ladle in one hand and a pair of chopsticks in the
other hand.
- Add bean sprout and fry and mix well.
- Spread the garnishing on top of mee
Siam.
- Serve hot.
Ingredient
- 1/2 cup peanut oil
- 500 g
rice vermicelli or rice noodle
- 500 g small prawns, shelled
- 5 pieces of bean curd, fried whole
and then cut into strips
- 300 g bean sprout
- 2 tbsp
tamarind
juice
- 5 pips garlic, chopped coarsely
- 6 dsp taucheo ( fermented soy bean),
chopped coarsely
(A) To grind
(B) Garnishing
- 3 stalks chives, 3 cm stripped
- 5 fresh chilies, cut circular
- 3 hard-boiled eggs, cut into 6 each
- 4
tamarind, halved
Mee Siam,
which means "Siamese noodle", is a dish of fried round rice
vermicelli in spicy, sweet and sour light gravy. Mee Siam is cooked with rice vermicelli
or meehoon although it is called mee. It originated in Thailand.
Today it is one of the popular noodle or vermicelli dishes in
Thailand, Malaysia and Singapore too, with slight variations in
ingredients. The common factor is the popularity due to its
delicious taste.
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