Ingredients:
200g beehoon (rice vermicelli), soaked in warm water for at least 15 minutes or longer, drained before cooking)
2-3 Tbsp vegetable oil
3 cloves garlic, minced
2 Tbsp tom yam paste
125g medium-sized shrimp, shelled and deveined and squids
100g chicken meat (1 ch
icken breast), sliced thin (or you could use a cooked chicken breast, shredded)
1/4 tsp salt
1/2 tsp sugar
1/2 tsp sesame oil
1 block of firm tofu (taukwa), deep fried and sliced (I normally buy mine already fried but if you want, I’m sure it’ll taste just as good without frying)
100g garlic chives
some long beans, carrots, baby corn and preferred veges
Seasoning:
1 tsp fish sauce
1/4 tsp oyster sauce
1/2 cup chicken stock
Garnishing (any or all of the below):
Fried egg omelette, thinly sliced
chopped cilantro
chopped green onions (about 2-3 stalks)
fried shallots
Method: 1. Season shrimp, squid and chicken with salt, sugar, pepper and sesame oil for 10-15 minutes.
2. Heat oil on medium heat in a wok and fry garlic till fragrant but not burnt.
3. Add chicken and shrimp and toss well till just opaque. Dish out and set aside.
4. Reheat wok on medium heat with more oil, put in brown bean sauce and tom yam paste. Stir it around for just half a minute being careful not to let the sauce burn. If there isn’t enough oil, add more. Add beehoon and stir in combined seasoning and mix well.
5. Add bean curd slices and return the fried shrimp and chicken to the pan.
6. Taste and adjust seasonings.
7. Plate up and garnish.
