Kerabu Tomyam Bee Hoon - forgotten by tourism brochures

This vermicelli dish is a living testament of the extent of Thai and Nyonya influence on Penang cuisine. 
Most will serve it plain, with some chopped mint leaves and tiny pieces of vegetarian fritters on top.
 

Offered at most hawker centres reknowned for cheap food, there is no fixed rule to finding the exact stall that hawks it, as it is normally sold alongside other dishes such as chinese pasembor.

Your best bet would be to look for a breakfast counter in one of the local market complexes, selling food that costs less than $2 per serving.

Because it's so humble and incredibly easy on the pocket , a lot of tourist brochures tend to sideline it for other items.

Not only that, it isn't even listed on the menu. You have to be able to spot it. The noodles are an orangey red and can be finer than the one in the picture above. This one's more like oily spaghettini. I prefer the finer less oily versions. 

Worth a try at least once, but be warned that while fragrant and mouthwatering, it is very spicy.