Mee Siam | FoodieAtlas

Ingredients

For the Mee Siam Paste:
6 dried red chilies, soaked in hot water until soft
4 fresh red chilies, chopped
4 cloves garlic
2-inch piece of ginger, peeled and chopped
6 shallots, peeled and chopped
1 tablespoon shrimp paste (belacan)
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/4 cup tamarind paste mixed with 1/2 cup water
For the Mee Siam:
1 lb (450 g) rice vermicelli (bee hoon), soaked in warm water until softened, then drained
2 tablespoons vegetable oil
1/2 lb (225 g) shrimp, peeled and deveined
1/2 lb (225 g) firm tofu, cut into small cubes
2 eggs, beaten and cooked into a thin omelette, then sliced into thin strips
2 cups bean sprouts
1/2 cup chives or green onions, cut into 2-inch pieces
1 cup chicken broth or water
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon sugar
1/4 cup tamarind paste mixed with 1/2 cup water (additional)
Lime wedges, for serving
Fresh cilantro, chopped (for garnish)
Sambal chili paste (for serving)

Instructions

Make the Mee Siam Paste

In a food processor or blender, combine the soaked dried chilies, fresh red chilies, garlic, ginger, shallots, shrimp paste, ground coriander, ground turmeric, ground cumin, and tamarind paste mixed with water.

Blend until you get a smooth paste. Add a little water if necessary to help with blending.

Cook the Mee Siam Paste

In a large wok or skillet, heat the vegetable oil over medium heat.

Add the mee siam paste and cook, stirring frequently, until fragrant and the oil begins to separate from the paste, about 5-7 minutes.

Cook the Shrimp and Tofu

Add the shrimp and tofu cubes to the wok with the paste.

Stir-fry until the shrimp turn pink and are cooked through, and the tofu is heated through, about 3-4 minutes.

Add the Vermicelli

Add the soaked and drained rice vermicelli to the wok.

Pour in the chicken broth or water, soy sauce, fish sauce, sugar, and the additional tamarind paste mixed with water.

Toss everything together until the noodles are well coated with the sauce and heated through.

Add Bean Sprouts and Chives

Add the bean sprouts and chives or green onions to the wok.

Stir-fry for another 2-3 minutes until the vegetables are tender but still crisp.

Serve

Transfer the mee siam to serving plates.

Top with the thinly sliced omelette strips.

Garnish with fresh chopped cilantro.