Tom Yam Bee Hun

Tom Yam is always my favorite flavor, anything either tom yam rice/beehun/soup/maggie whatever with tomyam flavor always my first choice and i am sure will finish all. and of course, i brought tomyam paste here from Malaysia. but it last for 3 months only. finished dy. T___T. anyway, i still can get it in the asian store here. (:
back to topic, tom yam bee hun for today but eh, this fried bee hun looks so easy just put in pan and fry fry fry. but neh, it isn't easy as u thought! i failed for several times due to the sticky bee hun and today abit lucky it is eatable! happily spin with my apron on.

Ingredient:
200g bee hun (rice-vermicelli)
1 egg
1/3 carrots (cut into fine, thin strips)
3 cloves garlic, minced
2-3 tsp vegetable oil
1/2 tsp oyster oil

1/2 cup water
1-2 mushroom
1/3 sugar/salt (i didn't use)
3 tsp tomyam paste

additional: u can add prawn or pork minced. it is costly here so i am more to vegetarian now.

Method:
1. Soak the bee hun for about 15mins with water. Dry it before use. 
2. Chop garlic, carrots strips, mushroom and put aside.
3. Heat vegetable oil in wok add in beaten egg to make Omelette. remove the omelette and cut into small strips and set aside
4. Heat vegetable oil in wok and add in the ingredients in step 2, fry till fragrant on medium heat.
5. Add in 1/2 cup water, tom yum paste, turn to high heat and bring to boil.
6. Add oyster sauce and sugar to taste.(at this point adjust the taste according to your own preference, if you prefer to be spicier add more tom yum paste, if it is too salty or sour add sugar to balance the taste instead of keep adding water). 

7. Add in the softened bee hun.

8. Use fork or chopstick to loosen the mix, fry the bee hun. turn to medium heat and keep doing to prevent the sticky bee hun. cook until the liquid totally absorbed by the bee hun.

And awwww. yummeh!