Kua Mee Recipe (Pad Lao)
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This authentic kua mee recipe makes delicious caramelized rice noodles with egg in just 30 minutes. Learn how to make pad Lao that tastes just like it does in Laos, a perfect dinner for busy weeknights!
On this food blog, you’ll find many more Lao noodle dishes, like pad mee and thum khao poon. Be sure to also try the readers-favorite Lao papaya salad!
What is pad lao?
Pad Lao, also called kua mee, is a Lao stir-fried noodle dish made with rice noodles, eggs, and soy sauce. The noodles caramelize in the pan, giving a sweet-savory flavor. It’s a popular comfort food in Laos, often served with fresh herbs, bean sprouts, and a squeeze of lime.
Lao noodles with egg
I discovered this noodle dish on a trip to Laos and fell in love right away. It’s a bit like pad Thai, but sweeter, with a deeper savory flavor and thin strips of seasoned egg that make it extra delicious.
What makes it unique is how it starts, with sugar slowly melted until it caramelizes, then tossed with the noodles. That step gives the noodles a light, glossy coating and a subtle sweetness that’s so addictive.
Once you get the caramelizing part down, the rest is just like making any other noodle stir-fry! You can even serve it at room temperature, which is how many Lao families (and kids) enjoy it during gatherings and festivals.
Ingredient notes & substitutes
You can grab everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!
- Rice noodles – Rice noodles are flat or thin noodles made from rice flour and water, often used in Southeast Asian dishes like pad Thai and kua mee. You can also try using fresh wide rice noodles.
- Bean sprouts – Add crunch and freshness.
- Cilantro – Used as a garnish.
- Green onions – For a fresh, mild onion flavor to finish the dish.
- Golden mountain sauce – A Thai seasoning sauce that adds rich umami and saltiness.
- Oyster sauce – Adds a thick, savory layer of flavor that pairs perfectly with caramelized sugar.
- Brown sugar – Essential for caramelizing the noodles and creating the signature glossy, sweet coating.
- Water – Helps control the consistency of the sauce and prevents burning during caramelization.
- Dark soy sauce (optional) – Gives the noodles a darker color and a deeper salty note.
- Dried chilies (optional) – For heat lovers; adjust to taste or leave out for a mild version.
- Oil – Use a neutral oil with high smoke point, like sunflower or vegetable oil.
For the omelet
- Eggs – Beaten and seasoned, then sliced into strips to mix with the noodles.
- Salt
- Oil
Note: Light soy sauce or fish sauce can be used for extra flavor to taste.
How to make kua mee
Step 1: Soak the noodles. Place the rice noodles in a bowl of room temperature water and soak according to the package instructions until softened. Drain and set aside.
Step 2: Make the omelet. Crack the eggs into a bowl, add salt, and whisk until smooth. Heat oil in a nonstick pan over medium heat. Pour in the egg mixture and cook for 1–2 minutes per side until set. Let cool slightly, then slice into thin strips.
Step 3: Caramelize the sugar. In a wok or large pan, heat the oil over medium-low. Add the brown sugar and stir until it melts and turns a light golden color.
Step 4: Sauté the garlic. Add the minced garlic to the caramelized sugar and stir briefly until fragrant.
Step 5: Deglaze and season. Pour in the water to stop the caramelization. Add oyster sauce, Golden Mountain sauce, and dark soy sauce (if using). Stir to combine and bring to a gentle boil.
Step 6: Cook the noodles. Add the soaked noodles and toss well until they’ve soaked up the sauce and turned glossy. Stir-fry until the noodles have absorbed most of the sauce and are cooked al dente.
Step 7: Cool the noodles. Remove the noodles from the heat and let them cool in a large bowl.
Step 8: Toss with vegetables and egg. Once cooled, add the sliced omelet, chopped green onions, fresh cilantro, and bean sprouts. Gently toss everything together. Serve warm or at room temperature. Garnish with lime, peanuts, or chili flakes if desired.
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Kua Mee Recipe (Pad Lao)
Equipment
- Mixing bowl for the eggs
- cutting board and knife
- Wok or large non-stick pan
- Spatula or wooden spoon
- Plate or bowl before mixing in the vegetables
- Tongs for tossing the noodles
Ingredients
Stir-fry
- 7 oz dry rice noodles
- 2 tablespoons oil
- 2 cloves garlic, minced
- 4 tablespoons brown sugar
- 2 cups water
- 1/2 teaspoon dark soy sauce
- 1 tablespoon golden mountain sauce
- 2 tablespoons oyster sauce
- 2 tablespoons cilantro, chopped
- 3 oz or 2 cups bean sprouts
- 2 stalks green onions, chopped
For the egg
- 1 tablespoon oil
- 2 large eggs
- 1/2 teaspoon salt
Instructions
Soak noodles
- Soak the rice noodles in water until softened, following package directions.
Make the omelet
- Whisk eggs with salt. Cook into a thin omelet over medium heat, flip once, and slice into strips.
Stir-fry the noodles
- Heat oil in a wok over medium-low. Add sugar and cook until it begins to caramelize and turn golden.
- Add minced garlic and sauté until fragrant.
- Pour in water to stop the caramel, then add oyster sauce, Golden Mountain sauce, and optional dark soy sauce. Stir well.
- Add the soaked noodles and toss until coated and cooked al dente.
- Transfer noodles to a large bowl to cool slightly.
- Add bean sprouts, green onions, cilantro, and omelet strips. Toss everything together and serve.
Notes
- Use the nutrition card in this recipe as a guideline.
- Feel free to add your favorite protein like chicken, shrimp, pork, and beef.
Storage and reheating
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Since kua mee is often served at room temperature, it actually holds up really well!
- Freezer: I don’t recommend freezing this dish.
- Reheating: You can enjoy it cold or at room temperature, but if you’d like to warm it up, just microwave it in short bursts (about 30 seconds at a time) until warmed through. Or quickly toss it in a nonstick pan over medium heat.
Frequently asked questions
How to pronounce kua mee?
Kua mee is pronounced koo-ah mee, with a soft “koo” and short “ah”, followed by “mee” as in “me”. It comes from the Lao language and refers to caramelized fried rice noodles often served at room temperature.
Can I make this vegetarian?
Just skip the oyster sauce (or swap it for a vegetarian version), and use soy sauce or mushroom sauce instead. You can also add tofu strips or extra veggies like shredded cabbage or julienned carrots for more texture and protein.
Can I add protein?
Popular options include sliced pork, shredded chicken, or crispy tofu. Just cook the protein separately and toss it in with the noodles after caramelizing the sugar and adding the sauces. You can also stir-fry shrimp or ground meat with the garlic before adding the noodles for extra flavor.
Is this recipe gluten-free?
No, but you can replace Golden Mountain sauce and oyster sauce with gluten-free soy sauce (like tamari) and vegan oyster sauce or mushroom sauce to make it gluten-free.
