Unlike the traditional version of laksa that I grew up with, where the noodles are served in a mouthwatering savory, piquant laksa broth, this drier version is equally as delicious. It’s laksa! You can’t go wrong either way. Enjoy!
1 (6.75 ounces) package rice noodles/rice sticks/bee hoon/maifun*
1/2 tablespoon oil
4 large eggs, beaten
1 (200 gram/7 ounces) package laksa paste or less**
1 (13.5 fluid ounce) can unsweetened coconut milk or less**
1 pound shrimp, deveined and peeled
1 (200 gram/7 ounces) package fish balls, halved
1 (8 ounces) package bean sprouts plus more to serve on the side, if desired
Lime, cut into wedges
*The only brand I would use is Dynasty. In Ohio, it can be found in Giant Eagle, Whole Foods, Walmart, and Target.
**My go-to brand of laksa paste is Tean’s Gourmet, which I can find in my local Asian stores. It is also available on Amazon through a third party seller, which means it is a little pricier. I do have to note that the resulting dish is on the saltier side although when served with a liberal squeeze of lime, it’s actually just perfect. If you prefer a less saltier dish, use just three quarter of the pack and freeze the rest of the paste until next time. If this is the case, reduce the coconut milk to just three quarter of the can as well.
Bring a large pot of water to a boil. Remove pot from heat and add noodles. Cover and steep for 12 minutes until noodles are softened. Drain and set aside until needed. In a large nonstick skillet, heat oil (swirl the oil to coat the skillet) over medium heat until moderately hot. Pour in beaten eggs and tilt the skillet with a circular motion so the eggs coat the surface evenly. Cook until egg is set and the bottom is light brown. Flip and brown the other side slightly. Remove and slice thinly; set aside. In the same skillet, add the laksa paste. Stir fry for a few seconds on medium high heat just to break it up. Pour in coconut milk and bring mixture to a boil. Add shrimp and fish balls, and cook until shrimp is no longer translucent, stirring frequently (mixture would come to a boil again). Add noodles and bean sprouts, and cook, stirring and tossing until noodles and bean sprouts are evenly coated with sauce and heated through. Turn of heat. Serve with sliced eggs, more bean sprouts (blanched in boiling water just long enough to cook them slightly), a generous squeeze of lime, and a garnish of cilantro.