Preparation time: 15
Cooking time: 10
Difficulty: Easy - for beginners
Dietary guidance: n d
3-4 Paddles of Fish Sauce
1 and a half limes worth of Lime Juice
3 Packages of Mama Tom-Yum noodles
1 Chicken Breast
3 Large cloves of garlic
1 Small Onion
1/2 Cup of Cilantro Green Onion Mix (Standard in Thailand)
Half a small cabbage
Knife (To chop items with)
Fill the wok with water and heat to a simmer.
Add the 3 packages worth of instant noodles, and cook until slightly under cooked.
Pour the noodles into a colander and shock with cold water, we don't want our noodles to get soggy.
Set the Heat to Medium-High.
Adding a good amount oil to coat the bottom of the wok, fry the garlic until slightly aromatic and a deeper color. Quickly add the chopped chicken to disperse the heat and prevent the garlic from becoming burnt or crispy.
When the chicken is cooked (when there's no more pink spots and the chickens' opaque), spread it up the sides of the wok to stop it from over cooking.
Add the eggs into middle of the wok and break the yolks up, letting the eggs cook a bit before breaking up the eggs into pieces.
When the eggs are nice and fluffy add the chopped cabbage.
After the cabbage has wilted a little, add the onions.
Add the fish sauce, lime, all of the seasoning packets and stir them in.
Stir the noodles gently into the wok and quickly mix the noodles, making sure to coat them in the sauce and seasonings. Be careful to not overcook them, as they'll get too soggy and not be very delicious.
Serve and Enjoy!