Thai Fried Vermicelli Noodle, 'Pad Mee'
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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.
Ingredients
For 4 Person(s)
Ingredients
- 1 Handful of Rice Vermicelli
- 1 Tablespoon Sugar
- 3 Tablespoons Thin Soy Sauce
- 2 Tablespoons Black Soy Sauce
- 2 Tablespoons White Vinegar
- Dash of Thai Pepper Powder
- 2 Eggs
- 1/2 Cup Sliced Pork (this makes two servings, see below)
- 1/2 Tablespoon (or more) chopped garlic
- Cabbage and Cauliflower Cut into Bite-sized chunks
- Garnish Cilantro and Green Onion
Method for Thai Fried Vermicelli Noodle, 'Pad Mee'
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!
Fried vermicelli noodle pad mee
Ingredients ready
Cook the pork slices
Stir fry noodles pork seasonings
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Reviews
Comments (3)
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Gwen
PermalinkMade this tonight and it came out great, thank you for sharing this recipe as its one of my favorites when I eat at my local Thai restaurant and I'm thrilled to now know how to make it at home.
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Amy
PermalinkArroy arroy! Passed my Thai husband test. All the recipes on this site that I've tried with him have been successful. Khap khun ka!
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