We recently featured Pad Mee in a Thai street vendor video (see below), and this is a version we made in our own American kitchen. As it turns out, this became an instant favorite among our kids and their friends. Not spicy, and the noodles have a great consistency. Rice vermicelli blends well with vinegar, sugar, thin soy and black soy sauce in the wok, the result as shown is a healthy and tasty noodle dish.
Be sure to watch the video (below left), as a guide. We use a microwave method for blanching the vegetables. Also, we recommend soaking your noodles in water for at least 5 minutes before blanching them in boiling water.
For 4 Person(s)
Heat the wok at medium-high heat, and add 2 tablespoons vegetable oil. In a separate bowl, lightly beat two eggs. Pour egg into the bowl and scramble it quickly. Remove egg and set aside.
Put 2 tablespoons oil in the wok again, and add chopped garlic, for just a minute or less. Add the sliced pork and wait until it's cooked.
In the meantime, place the cabbage and cauliflower in boiling water momentarily, or you can place in a glass bowl with a bit of water and microwave it for 2-3 minutes.
Blanche your soaked rice vermicelli in boiling water then add it to cooked pork in the wok. Add sugar, thin soy sauce, vinegar, black soy, and a bit of Thai pepper powder. Stir fry this, mixing well, until the noodles turn a bit brown. Add vegetables and stir-fry a bit longer. Add in the cooked egg. Stir, and put on plate. Top with cilantro and green onion. Enjoy!