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Pad Mee Recipe (Vermicelli Noodles Stir-Fry)

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Pad mee recipe with delicious vermicelli noodles stir-fried in a mouth-watering savory and sweet stir-fry sauce with your choice of vegetables. This Thai dish is everyone’s favorite go-to for a quick weeknight dinner, ready in under 20 minutes, it’s an absolute crowd-favorite!

Pad mee with strands of noodles, egg, and fresh green onions, served on a white dish with wooden chopsticks.

Don’t forget to check out some of my most popular Thai stir-fried noodles recipes: pad mee korat, a spicy twist on this dish – chicken pad Thai, a street food classic – and authentic beef pad see ew with fresh wide rice noodles.

What is pad mee

Pad mee is a classic Thai dish made of stir-fried vermicelli noodles mixed with a blend of vegetables, seasonings, and protein. This popular noodle stir-fry is known for its balance of sweet and savory, making it a staple in Thai cuisine.

Vermicelli noodles stir-fry

If you’re new to Thai food, this pad sen mee or pad mee recipe is about to become your newest obsession.

Close-up of mad mee, showcasing egg, stir-fried noodles, and green onions.

It’s like a party in a pan with everything you’ve ever wanted in a noodle dish – easy, light, and absolutely kid-approved. It’s the ultimate ‘can’t-go-wrong’ dish.

The best part is that it is incredibly versatile, pairing great with pretty much any dish you throw at it.

Chopsticks lifting a portion of vermicelli noodles, highlighting the mix of eggs, green herbs, and noodles in pad sen mee recipe.

In Thailand and Laos, pad mee is the go-to side for spicy salads like som tum Thai (papaya salad). It’s a hit with the kids, and adults adore it for its ability to balance out the heat of spicy dishes.

Whether you’re new to Thai cuisine or a seasoned chef, this dish will definitely be one of your favorites.

Why try this vermicelli noodles recipe

  • Perfect for leftovers: Clean out your fridge and toss in whatever leftover proteins or vegetables you have.
  • Light and healthy: It’s a guilt-free option that’s easy to customize with your favorite greens.
  • Quick and easy: This Thai vermicelli noodles stir-fry comes together in less than 20 minutes, ideal for busy weeknights.
  • Crowd-pleaser: Its mild taste makes it a hit among the little ones, your kids are going to love it. Adults can dial up the spice with fresh chilies or chili flakes.
  • Customizable: Add veggies, protein, or tweak the spices.
Pad sen mee presented on a white dish, a stir-fry of vermicelli noodles, egg, and spring onions, accented by red chilies.

About Thai sen mee noodles

Thai sen mee noodles are thin vermicelli noodles made from rice. They are a staple in Thai cuisine, ideal for stir-fries and noodle soups, as they absorb flavors well and cook rapidly.

Pack of rice vermicelli noodles set against a banana leaf.
The best rice vermicelli noodles for stir-fry, Wai Wai brand, available at Asian grocery stores.
  • Rice vermicelli category: Sen mee – the noodles used in this recipe – falls under the broad category of rice vermicelli or rice noodles, because of their rice composition.
  • Difference from cellophane noodles: Remember, sen mee is not the same as cellophane noodles, the ones you find in pad woon sen. Cellophane noodles, or glass noodles, are made from mung bean starch. They’ve got a different feel and look – more transparent and glossy
  • Difference from khao poon vermicelli noodles: Sen mee is different from khao poon noodles, which are also rice vermicelli but have a distinct texture and are often used in Thai noodle salads like thum khao poon.

Make sure to choose the right type of vermicelli noodles, preferably the Wai Wai brand, available at Amazon.

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.


Top-view of pad mee recipe ingredients: chopped green onions, garlic, eggs, Wai Wai brand rice vermicelli noodles, oyster sauce, golden mountain, dark soy sauce, and sugar.
  • Vermicelli noodles – These light rice-based noodles are a must for pad sen mee. You can get them at any Asian grocery store. Look for the Wai Wai brand. Make sure not to overcook the noodles, this can make them mushy!
  • Stir-fry sauces: dark soy sauce, oyster sauce, golden mountain sauce – This trio of sauces is the base of many Thai stir-fries. They provide a rich, umami base with salty and slightly sweet notes.
  • Egg – Eggs bring richness and texture, they’re scrambled with the noodles, melding beautifully with the seasonings.
  • Garlic – A key in Thai cooking, garlic adds a pungent aroma to many Asian stir-fries and noodle recipes.
  • Green onions – Add a mild onion taste, as well as a fresh, crisp crunch. They’re great for garnishing, too.
  • White sugar – A sprinkle of sugar balances out the salty and optional spicy flavors.
  • Vegetable options: Bell peppers, carrots, snap peas, broccoli, mushrooms, zucchini, bean sprouts, etc.
  • Protein options: Chicken, pork, beef, shrimp or other seafood, etc.

Cooking instructions

  1. Pad mee preparation in a wok.

    1. Soak your rice vermicelli in water according to package instructions. Drain afterward.

  2. 2. Preheat oil in a wok over medium-high heat and toss in chopped garlic. Stir until golden.

  3. 3. Crack in the eggs and scramble them until they’re just set.

  4. 4. Add your drained noodles to the wok and mix them with the egg. Add the stir-fry sauces with white sugar and keep stir-frying until the noodles are well coated with sauce and sugar dissolves. Stir in the green onions with a final stir and serve immediately.

Kitchen tools

  • Strainer or colander for draining vermicelli noodles before stir-frying.
  • Wok with spatula or large frying pan
  • Cutting board and chef’s knife
  • Measuring spoons and cups

How to serve pad sen mee

Pad sen mee is often served as a side, but can be served as a main too. Simply spoon the noodles onto a plate and add garnishes of your choice:

A Thai rice vermicelli stir-fry is great with other dishes:

How to store and reheat

Let the leftovers of this Thai noodle stir-fry cool to room temperature and transfer them to an airtight container. Keep it in the fridge and it’ll stay fresh for up to 3 days.

Reheating instructions: Reheat over low heat on the stove top with a splash of water if needed.

Frequently asked questions

What is the difference between pad mee and pad Thai?

Pad mee is made with thin vermicelli noodles and is known for its light, subtle flavors. Pad Thai uses wider rice noodles and has a more complex taste from ingredients like tamarind and fish sauce.

What is the difference between pad mee and pad mee korat?

Pad mee is a simple, light stir-fried vermicelli noodle dish. Pad mee korat is a spicy rice noodle stir-fry that originates from the Korat region in Thailand, with a unique blend of seasonings and a more distinct flavor.

Can I make pad mee vegetarian?

Yes. Ensure all sauces used are gluten-free and optionally add tofu. You can use a mushroom sauce as a substitute for oyster sauce.

More Thai noodle recipes you’ll love

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Pad Mee Recipe (Vermicelli Noodles Stir-Fry)

A plate of pad mee garnished with green onions and red chilies, ready to be eaten with wooden chopsticks.
Pad mee is a classic Thai stir-fry that comes together in under 20 minutes for an effortlessly light and delicious meal.
Praew
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Cuisine Thai
Course Main Course
Serving Size 2 people

Ingredients

  • 6.3 ounces dry vermicelli noodles see notes
  • 2 eggs
  • 3 cloves garlic
  • 0.7 ounces green onions roughly chopped
  • 2 teaspoons dark soy sauce
  • 2 tablespoons oyster sauce
  • 1.5 tablespoon golden mountain sauce
  • 1.5 tablespoon white sugar
  • 3 tablespoons oil

Instructions

  • Soak your rice vermicelli in water according to package instructions. Drain afterward.
  • Preheat oil in a wok over medium-high heat and toss in chopped garlic. Stir until golden.
  • Crack in the eggs and scramble them until they're just set.
  • Add your drained noodles to the wok and mix them with the egg. Add the stir-fry sauces with white sugar and keep stir-frying until the noodles are well coated with sauce and sugar dissolves. Stir in the green onions with a final stir and serve immediately.

Notes

  • Use the nutrition card in this recipe as a guideline.
  • Dry vermicelli noodles: Thai sen mee noodles are thin vermicelli noodles made from rice. The best brand is Wai Wai, available at Asian grocery stores.

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3 Comments

  1. 5 stars
    Wat een goede kok ben jij toch en het lijkt mij altijd met zeer een liefde gemaakt.
    Prettige kerstdagen en een voorspoedig en gezond 2024 voor jou,
    Gianni en jouw hele familie!

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