Pad Mee Recipe (Vermicelli Noodles Stir-Fry)
Pad mee is a light and customizable vermicelli noodles stir-fry, perfect for a quick and easy dinner that comes together in 20 minutes.
Ingredients
- 6 oz dry vermicelli noodles, see notes
- 2 large eggs
- 3 cloves garlic, minced
- 3 green onions, roughly chopped
- 2 tsp dark soy sauce
- 2 tbsp oyster sauce
- 1 1/2 tbsp golden mountain sauce
- 1 1/2 tbsp white sugar
- 3 tbsp 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.
Calories: 302kcal | Carbohydrates: 13g | Protein: 6g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 556mg | Potassium: 116mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 337IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg