The name implies that the recipe was borrowed from the Thais. It certainly has the spicy hot, sweet and sour elements that are the hallmarks of Thai cuisine. In fact, it is the Singaporean version of Pad Thai. To make this dish from scratch would take hours but the spice paste used to fry the noodles and the gravy that is used for Mee Siam is basically Chilli Sambal. This would therefore halve the time it takes to rustle up this delicious noodle dish so popular in Singapore and sold in so many hawker centres.
Ingredients for noodles
- 16 oz (450g) packet rice vermicelli noodles, soaked to soften and drain
- 16 or (450g) fresh beansprouts
- 1 lb (450g) prawns, peeled and deveined
- 1 tsp salt
- 3 tbsp cooking oil
- 2 tbsp Chilli Sambal paste
- 1 tbsp sugar (optional)
Ingredients for Mee Siam Gravy
- 2 tbsp tamarind paste
- 2 tbsp yellow bean paste
- 2 tbsp sugar
- 2 tbsp chilli sambal
- 2 cups of water
- 1 tbsp chopped chives
- 2 limes, cut into wedges
- 6 hardboiled eggs, sliced
- 1 beancurd cake, cut into one inch square and deep fried till crispy
To Cook the Noodles
Heat the Chilli Sambal in 3 tbsp cooking oil and add the prawns until they are cooked.
Add bean sprouts and noodles consecutively, in that order. This will prevent the noodles from sticking to the wok. Stir and mix well until the noodles are well mixed with the spice paste and season with salt and sugar (optional). Add more chilli sambal if a hotter version is desired.
To make the Gravy
Put 2 tbsp Chilli Sambal in a saucepan and add 2 cups of water,
Add tamarind paste and yellow bean paste and season with salt and sugar to taste. Add more chilli sambal if a hotter version is desired. Bring to the boil and simmer for 5 minutes. Set aside until ready to serve.
Put desired quantity of noodles in a deep dish – a pasta plate is ideal. Garnish with hardboiled eggs, fried beancurd, and chives. Pour a ladleful of hot gravy over the dish and serve.