Tom Yum Noodles

Ingredients

• 454 g (16 oz)rice noodles, cooked according to the packet instructions
• 1red pepper, thinly sliced
• 227 g (8 oz)fresh mushrooms, sliced
• 3tomatoes, cut into 2.5 cm (1 in) chunks
• 227 g (½ lb)chicken thighs, cut into 2.5 cm (1 in) pieces
• 1 tablespooncoconut oil
• 4kaffir lime leaves
• 2 tablespoonsnam prik pao
• 1 teaspoonginger
• 1 tablespoonfish sauce
• 1 tablespoonlemongrass paste
• 1 teaspooncoconut sugar
• 60 ml (¼ cup)chicken stock
• to tastelimes, for serving
• to tastecoriander, for serving

Instructions

1. 1

   Heat the oil

   Warm the coconut oil in a wok or large, deep-sided frying pan.

2. 2

   Cook the chicken

   Add the chicken and cook it through, about 3–4 minutes. Lift it out and set it aside.

3. 3

   Cook the vegetables

   Add the tomatoes, red pepper, mushrooms and lime leaves. Cook until the mushrooms have released their liquid.

4. 4

   Add the sauce

   Stir in the remaining ingredients, leaving out the noodles, lime and coriander. Cook for 2–3 minutes.

5. 5

   Toss together

   Return the chicken to the pan, add the noodles and toss until coated in the sauce.

6. 6

   Serve with herbs

   Serve with chopped coriander and fresh lime.

What are Tom Yum Noodles?

Tom Yum is a Thai soup known for its bright, aromatic balance of sour, savoury and spicy flavours. This recipe takes inspiration from those flavours and brings them to a noodle stir-fry.

Nam prik pao, lemongrass, lime leaves and fish sauce build the character of the sauce, while chicken and vegetables make it a substantial one-pan meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 17g protein, 106g carbs, 14g fat.

The rice noodles provide most of the carbohydrates, while coconut oil contributes much of the fat and chicken thighs supply protein. For a more balanced plate, serve a portion with extra vegetables alongside.

The sauce ingredients

Nam prik pao: this Thai roasted chilli paste gives the noodles a deep, sweet-savoury warmth. Its flavour is concentrated, so mix it through the stock and other seasonings rather than adding it in one clump.

Lime leaves and lemongrass: these provide the fragrant citrus notes associated with Tom Yum. The recipe uses lime leaves whole during cooking, so remove them before eating if you prefer.

Fish sauce and sugar: fish sauce brings salt and savouriness, while a little coconut sugar rounds out the sharp, aromatic flavours.

Get ready before cooking

Noodle stir-fries move quickly once the wok is hot, so slice the vegetables and chicken before you begin. Cook the rice noodles according to their packet directions and have the sauce ingredients measured out.

Cook the chicken first

The chicken cooks briefly in the hot pan, then comes out while the vegetables and sauce are prepared. Cut the thighs into evenly sized pieces so they cook at a similar rate.

Return the chicken with the noodles at the end, as directed. This lets it finish in the sauce without spending the whole cooking time in the pan.

Watch the vegetables

The mushrooms release moisture as they cook; the recipe uses that as its cue before adding the sauce ingredients. Keep the pan hot enough for the vegetables to cook rather than sit in liquid.

The tomatoes soften quickly, while the thinly sliced pepper cooks alongside them. Once the mushrooms have released their liquid, move on to the sauce stage.

Coat the noodles evenly

Add the cooked noodles with the chicken and toss them through the sauce until evenly coated. If the noodles have clumped while waiting, loosen them before adding them to the pan.

Serve with a fresh finish

Coriander and lime are added at the table, bringing a fresh contrast to the savoury, aromatic sauce. Serve the noodles straight from the pan while they are hot.

Recipe notes & tips

• Prepare all the vegetables and sauce ingredients before heating the wok.
• Cut the chicken into evenly sized pieces for more consistent cooking.
• Cook the noodles according to their packet instructions before starting the stir-fry.
• Use a large wok or deep frying pan so the ingredients can be tossed together.
• Serve the lime and coriander fresh at the table.

Variations

• Add more vegetables: increase the red pepper or mushrooms to make the stir-fry more vegetable-forward.
• Adjust the heat: use more or less nam prik pao to suit your preferred level of spice.
• Use prawns: swap the chicken for prawns and cook them through before setting them aside.
• Make it vegetarian: use a suitable vegetarian alternative to fish sauce and replace the chicken with tofu.
• Finish with extra lime: squeeze over more lime at the table for a sharper citrus note.

Common mistakes to avoid

• Crowding a small pan: the ingredients can steam rather than stir-fry; use a wok or large, deep-sided pan.
• Overcooking the chicken: remove it once cooked through, then return it with the noodles at the end.
• Adding uncooked noodles: cook them according to the packet instructions before they go into the stir-fry.
• Skipping the mushroom cue: wait until the mushrooms have released their liquid before adding the sauce ingredients.
• Leaving the noodles untossed: turn them through the sauce so they are coated before serving.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in a pan until piping hot, stirring to warm the noodles and chicken evenly.

Frequently asked questions