Authentic Thai Stir-Fried Tom Yum Noodles

A delicious Thai-style noodle dish packed with the spicy, sour, and aromatic flavours of Tom Yum. Juicy prawns, fresh herbs, vegetables, and noodles are stir-fried together in a rich Tom Yum sauce for a quick and satisfying meal.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2–3

Ingredients

For the Noodles

• 250 g fresh noodles or dried rice noodles

• 200 g prawns, peeled and cleaned

• 1 tablespoon cooking oil

• 3 cloves garlic, finely chopped

• 1 small onion, sliced

• 1 stalk lemongrass, thinly sliced

• 3 kaffir lime leaves, finely sliced

• 2–3 Thai red chillies, sliced

• 100 g mushrooms, sliced

• ½ cup cherry tomatoes, halved

• ½ cup baby corn or mixed vegetables

• 2 spring onions, chopped

• Fresh coriander for garnish

• Lime wedges for serving

Tom Yum Stir-Fry Sauce

• 1½ tablespoons Tom Yum paste

• 1 tablespoon fish sauce

• 1 tablespoon oyster sauce

• 1 teaspoon soy sauce

• 1 teaspoon sugar

• 2 tablespoons lime juice

• 3 tablespoons water or chicken stock

• 2 tablespoons evaporated milk or coconut milk, optional

Instructions

1. Prepare the noodles.
   Cook the noodles according to the packet instructions. Drain well and set aside. Do not overcook them, as they will cook again in the wok.

2. Make the Tom Yum sauce.
   In a small bowl, mix the Tom Yum paste, fish sauce, oyster sauce, soy sauce, sugar, lime juice, water, and evaporated milk or coconut milk. Stir until well combined.

3. Cook the prawns.
   Heat the cooking oil in a large wok or frying pan over medium high heat. Add the prawns and cook for 1–2 minutes on each side, until almost cooked. Remove them from the wok and set aside.

4. Fry the aromatics.
   In the same wok, add the garlic, onion, lemongrass, kaffir lime leaves, and sliced chillies. Stir-fry for about 1 minute until fragrant.

5. Add the vegetables.
   Add the mushrooms, cherry tomatoes, baby corn, or mixed vegetables. Stir-fry for 2–3 minutes, keeping the vegetables slightly crisp.

6. Add the noodles and sauce.
   Place the cooked noodles into the wok. Pour the prepared Tom Yum sauce over the noodles and toss everything together until the noodles are evenly coated.

7. Finish the dish.
   Return the prawns to the wok and add the chopped spring onions. Stir-fry for another 1–2 minutes until the prawns are fully cooked and the noodles are hot.

8. Serve.
   Transfer to serving plates and garnish with fresh coriander, sliced chillies, and lime wedges. Serve immediately.

Kift’s Tips

• Do not overcook the noodles before stir-frying, or they may become too soft.

• Adjust the amount of Tom Yum paste and chilli according to your preferred spice level.

• Chicken, squid, tofu, or mixed seafood can be used instead of prawns.

• Add the lime juice near the end of cooking to keep its fresh and tangy flavour.

• For a creamier Tom Yum flavour, add evaporated milk or coconut milk.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat in a wok or frying pan with 1–2 tablespoons of water to loosen the noodles. For the best flavour and texture, enjoy the dish immediately after cooking.

Watch the Recipe Video

See how Kift makes these delicious Authentic Thai Stir-Fried Tom Yum Noodles step by step:

YouTube:https://www.youtube.com/shorts/VQVfXhncBDw

 

Cook With Kift — Bringing authentic Thai flavours to your kitchen.