Noodles – Creamy Tom Yum Noodles with fish balls (1 serve)
| 2 Cup | Stock |
| 2 Litre | Water |
| 1 Tab | Chilli Paste |
| 3 | Fish balls (purchased for the Asian market) |
| Spring onion, roughly cut | |
| 20g | Bean sprouts |
| 1/2 Cup | Evaporated milk |
| 60g | Fine rice noodles |
| 1 Tab | Crushed roasted peanuts |
| 1/2 Tsp | Chilli powder |
| 1/2 Tab | Fish sauce |
| 1/2 Tab | White sugar |
| 1 | Lime, juice of |
| 4 | Red spur chilli slices |
- Place water in pot and bring to a boil
- Place fish balls in the water
- In another pot put milk and stock. Bring to the boil
- A chilli paste and stir until combined
- Add sugar, chili powder and fish sauce. Taste and adjust
- Turn off heat and add the juice from the lime. Taste again and adjust. Put to one side
- Place the noodles in a wire basket similar to this (we used a much cheaper version with a bamboo handle) and blanch the noodles in the water for approximately 30 seconds
- Add the bean sprouts to the basket and blanch once again for 15 seconds
- Once blanched put contents of the wire basket into a serving bowl
- Put fish balls on noodles
- Pour over the milk sauce over the noodles
- Dress with roasted peanuts, Thai deep fried garlic , chilli slices and spring onion