Thai Cry Baby Noodles Recipe (Pad Ngor Ngae)

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This easy Thai cry baby noodles recipe (pad ngor ngae) comes together in less than 30 minutes. Made with fresh wide rice noodles, tofu, and dried shrimp, it’s packed with umami and tossed in a stir-fry sauce you’ll love!

A serving of cry baby noodles featuring rice noodles, sausage, tofu, and egg, placed in a decorative bowl on a woven mat.

Tip: Just like in pad see ew and pad Thai, you can customize this Thai noodle dish with your favorite protein. You can also add your go-to vegetables—be sure to check out the customization options after the instructions!

Cry baby noodles, or pad ngor ngae, is a stir-fried noodle dish featured in the Netflix film Hunger. In the movie, Chef Aoy prepares this dish as a way to prove herself, showing that street food can carry just as much meaning as a fancy meal.


A close-up of stir-fried cry baby noodles with tofu, sausage, and dried shrimp, garnished with green onions in a patterned bowl.

What I personally love about the movie is how it captures the hard work behind street food, and how it resonates with both the rich and poor. It shows that street food can win the hearts of anyone—it’s cooking in its purest, most meaningful form.

Pad ngor ngae

If you’ve seen the Thai movie Hunger (or the Netflix Hunger series), you’ll probably recognize this noodle dish called pad ngor ngae, or cry baby noodles, that Aoy’s father prepared for his kids.

For anyone eager to try those incredible-looking noodles, this recipe is exactly what you need. I’ve used ingredients inspired by the movie, like fresh wide rice noodles, tofu, dried shrimp, and a bold, savory cry baby sauce, to capture the flavors you saw on screen.

Close-up of Thai cry baby noodles in a blue patterned bowl, featuring golden stir-fried noodles, tofu, sausage, and fresh herbs.

I was genuinely amazed by how flavorful my creation turned out—and so was my husband! It’s definitely a noodle dish you won’t forget and might even add to your regular dinner rotation.

We’ll go over the ingredients, followed by step-by-step image instructions, to make sure you get perfect results every time. Feel free to stick to the recipe as written or adjust the ingredients to suit your taste.


Ingredient notes

You can find everything you need at Asian markets or Asian grocery stores. Head to the recipe card at the bottom of this post for all the measurements!


Ingredients for cry baby noodles, including fresh rice noodles, tofu, dried shrimp, khun chiang, onion, garlic, eggs, and assorted sauces, displayed on a banana leaf.
  • Fresh rice noodles – Use store-bought or try my fresh rice noodles recipe to make your own sen yai noodles.
  • Lap cheong – A sweet Chinese sausage that adds a savory-sweet flavor to the dish.
  • Dried shrimp – Small, sun-dried shrimp with a concentrated umami flavor.
  • Tofu – Use firm tofu for the best texture when stir-frying.
  • Egg – Adds richness and helps bind the ingredients together.
  • Cooking oil – Use a neutral oil like vegetable or canola for high-heat cooking.
  • Onion
  • Garlic
  • Fermented soybean paste – Salty and savory, it adds depth and a slight funkiness to the sauce.
  • Oyster sauce – A salty, umami-packed sauce made from oyster juices, salt, and sugar, widely used in Thai food to enhance savory flavors.
  • Oxo sauce – A Cantonese condiment made with dried seafood and spices for bold umami flavor.
  • Chili oil – Adds heat and a smoky, aromatic flavor.

How to make cry baby noodles

Step 1: Heat the chili oil in a wok over medium heat. Add garlic and onion, sautéing until golden and fragrant.

Chopped garlic and onion sizzling in a wok.

Step 2: Add the tofu, dried shrimp, and lap cheong (Chinese sausage). Stir-fry until the tofu is lightly browned and the dried shrimp are fragrant.

Diced tofu, sliced sausage, and dried shrimp being stir-fried in a wok with garlic and onion.

Step 3: Add the oyster sauce, fermented soybean paste, and oxo sauce. Stir well to coat the ingredients evenly.

Tofu, sausage, and dried shrimp caramelized and evenly mixed in a wok, coated with golden sauce.

Step 4: Add the fresh rice noodles to the wok. Gently toss to coat each noodle with the sauce, cooking until the noodles are heated through.

Fresh rice noodles added to a wok, tossed with tofu, sausage, and dried shrimp.

Step 5: Move the noodles and other ingredients to one side of the wok to create space for the eggs. Add the cooking oil to the empty space and let it heat up.

Rice noodles, tofu, and sausage being stir-fried in a wok, coated in a glossy, savory sauce.

Step 6: Crack the eggs into the empty space and lightly scramble them until just set.

Two raw egg yolks cracked into a wok, ready to be mixed into stir-fried noodles with tofu and sausage.

Step 7: Then toss the eggs with the noodles and other ingredients until everything is evenly combined. Serve immediately, garnished with green onions and a sprinkle of white pepper. Enjoy!

Stir-fried pag ngor ngae with tofu, sausage, and egg, glistening with sauce and ready to serve.

How to customize this recipe

  1. Add more vegetables: Include bell peppers, bok choy, broccoli, bean sprouts, or your favorite stir-fry veggies.
  2. Switch the protein: Swap tofu for chicken, pork, or beef to suit your preferences.
  3. Make it spicier: Avoid adding extra chili oil as this will make the noodles ‘oily’. Instead you can simply add some sliced fresh chilies.
  4. Go vegetarian: Omit the dried shrimp, lap cheong, and oxo sauce, and use a vegetarian oyster sauce alternative.

Storing and reheating instructions

  • Storing: Transfer leftovers to an airtight container and store them in the fridge for up to 3 days.
  • Reheating: Heat a non-stick pan or wok over medium heat. Add a splash of water or a small drizzle of oil to prevent sticking, then stir-fry until warmed through. Avoid overcooking during reheating to keep the noodles from becoming too soft.

More Thai noodle dishes to try

Tried this Thai cry baby noodles recipe for pad ngor ngae? I’d love to hear what you think! Leave a star rating and a comment below, and follow me on social media: FacebookInstagram, and Pinterest for even more Thai recipes!

Thai Cry Baby Noodles Recipe (Pad Ngor Ngae)

A bowl of cry baby noodles with a mix of tofu, sausage, egg, and rice noodles, placed on a banana leaf with chopsticks.
This cry baby noodles recipe (pad ngor ngae) is ready in under 30 minutes, bringing you the bold, spicy flavors you’ve seen on screen!
Praew
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine Thai
Course Main Course
Serving Size 2 people

Ingredients

  • 1 tbsp chili oil (see notes)
  • 3 cloves garlic (minced)
  • 1/2 onion (sliced)
  • 100 g firm tofu (diced)
  • 30 g dried shrimp
  • 100 g Chinese sausage (lap cheong, sliced)
  • 1.5 tbsp oyster sauce
  • 1 tbsp fermented soybean paste
  • 2 tbsps oxo sauce
  • 500 g fresh rice noodles
  • 1 tbsp cooking oil
  • 2 eggs

Instructions

  • Heat the chili oil in a wok over medium heat. Add garlic and onion, sautéing until golden and fragrant.
    1 tbsp chili oil, 3 cloves garlic, 1/2 onion
  • Add the tofu, dried shrimp, and lap cheong (Chinese sausage). Stir-fry until the tofu is lightly browned and the dried shrimp are fragrant.
    100 g firm tofu, 30 g dried shrimp, 100 g Chinese sausage
  • Add the oyster sauce, fermented soybean paste, and oxo sauce. Stir well to coat the ingredients evenly.
    1.5 tbsp oyster sauce, 1 tbsp fermented soybean paste, 2 tbsps oxo sauce
  • Add the fresh rice noodles to the wok. Gently toss to coat each noodle with the sauce, cooking until the noodles are heated through.
    500 g fresh rice noodles
  • Move the noodles and other ingredients to one side of the wok to create space for the eggs. Add the cooking oil to the empty space and let it heat up.
    1 tbsp cooking oil
  • Crack the eggs into the empty space and lightly scramble them until just set.
    2 eggs
  • Then toss the eggs with the noodles and other ingredients until everything is evenly combined. Serve immediately, garnished with green onions and a sprinkle of white pepper. Enjoy!

Notes

  • Use the nutrition card in this recipe as a guideline.
  • Chili oil – Adds heat and a smoky, aromatic flavor.
Calories: 253kcal | Carbohydrates: 7g | Protein: 11g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 164mg | Sodium: 435mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 239IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 2mg

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