300 g beehoon – soaked in warm water for 15 minutes. drained and set aside
3 small squids – cut into rings
100 g bean sprouts
100 g chives
1/2 carrot – shredded
100 g medium prawns – washed and deveined
100 g chicken breast meat – sliced
1 onion – sliced
2 cloves garlics – minced
6 pieces – straw mushrooms – sliced
Seasoning (Combined sauce)
1 packet tom yam paste (Dancing chef)
1 tsp soy bean paste
1 /2 tsp dark soy sauce
125 ml chicken stock
Dash of pepper
1 tsp fish sauce
1 tsp sugar
1 stalk spring onion – chopped
1 stalk coriander leaves – chop
1 red chilli – sliced
Fried egg omelette (2 eggs) – sliced thinly
1) Seasoned chicken meat and prawns with 1/2 tsp salt, pepper and corn flour for 15 minutes.
2) Heat oil in a wok and saute the garlics and onion till fragrant. Add the marinated meat, squids and prawns, toss till opaque. Dish out and set aside.
3) Reheat wok on medium heat with more oil, add the combined sauce and bring to a boil. Add beehoon and stir to mix well with a pair of chopsticks. Add in fried chicken meat, prawns, squids, straw mushrooms, carrot, bean sprouts and chives. Toss briefly to combine evenly. for 3 minutes. Taste and adjust seasoning (Add some sliced chilli padi if you want more spicy).
4) Dish out to serving plate and garnish.