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Mee Siam with Tamarind Chili Gravy and Egg

This simmered dish pairs egg, boiled with chili paste, tamarind concentrate and rice vermicelli. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

25 g Protein
92 g Carbohydrates
21 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 90g rice vermicelli (dry) 334 kcal
  • 50g egg, boiled 72 kcal
  • 80g bean sprouts 24 kcal
  • 6g garlic, minced 9 kcal
  • 25g shallot, sliced 18 kcal
  • 20g chili paste 36 kcal
  • 10g tamarind concentrate 7 kcal
  • 220g chicken stock 13 kcal
  • 12g cooking oil 106 kcal
  • 8g sugar 31 kcal

Cooking instructions

  1. rice vermicelli (dry)
    Soak rice vermicelli in warm water until soft, 5 to 7 minutes, then drain well.
  2. garlicshallotcooking oil
    Heat cooking oil in a pot over medium. Saute garlic and shallot until lightly golden.
  3. chili pastetamarind concentratechicken stocksugar
    Stir in chili paste and cook 30 seconds. Add stock, tamarind concentrate, and sugar; simmer 3 minutes.
  4. rice vermicelli (dry)
    Add drained vermicelli and toss to coat. Simmer 2 minutes, adding a splash of water if it gets dry.
  5. eggbean sprouts
    Stir in bean sprouts briefly to warm through. Top with the boiled egg and serve.

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