Kua Mee Recipe (Pad Lao)
Kua mee (pad Lao) is a sweet and savory Lao noodle stir-fry with egg, veggies, and a light caramelized sauce. Ready in just 20 minutes!
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.
Calories: 736kcal | Carbohydrates: 114g | Protein: 11g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 1339mg | Potassium: 247mg | Fiber: 4g | Sugar: 25g | Vitamin A: 272IU | Vitamin C: 8mg | Calcium: 107mg | Iron: 3mg
