Mee siam is a dish of thin rice vermicelli of hot, sweet and sour flavours, originating in Penang but popular among the Malay and Peranakan communities throughout Peninsular Malaysia and Singapore, although the dish is called "Siamese noodle" in Malay and thus appears to be inspired by or adapted from Thai flavours when Thailand was formerly known as Siam.

Mee Siam is typically garnished with a hard boiled egg, scallions, bean sprouts, garlic chives, and lime wedges.

A "dry" version is sometimes more commonly found, which is essentially stir frying the rice noodles with the same ingredients.

It is made by stir-frying rice vermicelli noodles with a fragrant and thick sauce that has a similar taste profile as Mee Siam.

[citation needed] Yet another similar dish found in the Philippines is known as pancit palabok, and features a much saltier gravy made with annatto seeds and additional shrimp.