I cook all the time. My kitchen counter is like the unfinished chapters in my current novel. It’s really chaotic. The ingredients spread all over, and a knife is covered with blood on a chopping board. Okay, I’m kidding. No blood. But yeah, it’s not pretty because I cook all day while I’m trying to work and take care of the house at the same time.
Yaseen comes back home from school at 2.10 pm, and he always asks for after-school snack so I often wait to have lunch at the same time. My kid’s palate is much like mine so I enjoy eating with him. He loves hot and spicy food, and we really enjoy eating noodle with a lot of smoky chili flakes straight from the pan.
Stir Fried Tom Yum Noodle is our favorite. It’s quick to make, and the flavor is quite satisfying. We love to add runny fried eggs on the side so we can make a mess of the yellow cream in the noodle. Of course, we need to add a lot of chili flakes and fresh lime juice in it just before eating.
Stir Fried Tom Yum Noodle
150 gm dried rice vermicelli
1 chicken breast (about 150 gm)- sliced
3 cloves garlic- crushed
1 tbsp Tom Yum Paste
¼ cup coconut cream
2 tsp sugar
1 tbsp oyster sauce
1/2 tbsp fish sauce or to taste
2 tbsp peanut butter
Celery leaves for garnishing
1 tbsp vegetable oil
Chili flakes and lime wedges to serve on the side
Bring a pot of water to boil, cook rice noodle for 1 minute. Drain and keep aside.
In a large pan, heat some vegetable oil and sauté garlic until aromatic.
Add chicken and stir fry for 2 minute, and it should looks white on the outside.
Add Tom Yum Paste, oyster sauce and sugar. Stir for 20 seconds or so, and then add coconut cream and peanut butter.
Cook the sauce for 1 minute and add cooked noodle. Stir to mix the sauce into the noodle.
Add some fish sauce to taste, stir again, add some celery leaves, and turn off the heat.
Fry the eggs separately. Keep the yoke runny.
Serve noodle with fried egg on top, and add chili flakes and lime wedges on the side.