Image: Mai Siam

Spicy Noodles

Kuai Tiew Tom Yum

There are many versions of this ever popular street food but the vital ingredients are; good quality stock, lime juice, chillies and fresh herbs to garnish. A meal in a bowl, this recipe is quick and easy to prepare using a Tom Yum soup base. Recipe is for one so do double quantities if cooking for more.


  • 1 small chicken breast or 100g minced pork
  • 1 tsp cornflour (if using minced pork)
  • 1 clove garlic (crushed with the flat side of a knife)
  • 1 Tbsp vegetable oil
  • 400-500ml?chicken stock
  • 1 tsp Mai Siam Tom Yum?Paste
  • 5 Pak Choi leaves
  • 1 handful bean sprouts
  • 1 red chilli (optional)
  • 3 sprigs fresh coriander
  • 2 sprigs mint (take the leaves off the stems)
  • 2 tsp Mai Siam Fish Sauce (to taste)
  • ? tsp Mai Siam Palm Sugar (to taste)
  • 1 clove garlic (crushed)
  • 1-2 lime wedges
  • 100g?Mai Siam Rice Noodles (dry weight)?


  • Heat the vegetable oil in a small pan and quickly fry the garlic.
  • Before it burns, add the chicken stock and bring it to the boil.
  • Add the tom yum paste and when the soup is boiling, add the chicken breast to pouch. Alternatively, slice the chicken and add to the pot.
  • If using minced pork; season light with fish sauce and pepper, add 1 tsp of cornflour , mix well and form into balls the size of a small marble.
  • Drop the meatballs into the boiling stock and add fish sauce and a little sugar to taste.
  • Meanwhile, prepare the noodles in another pan, strain and keep aside.
  • When the meat is cooked (remove chicken breast and slice), add the noodles and pak choi.
  • When the pak choi is al dente, take the noodles off the heat and pour into a large bowl.
  • Garnish with beansprouts, coriander and mint leaves.
  • Serves, steaming hot, with lime wedges.


Serves 1