Thai Cry Baby Noodles Recipe (Pad Ngor Ngae) -

Thai Cry Baby Noodles Recipe (Pad Ngor Ngae)

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!

Prep Time 10

Cook Time 20

Total Time 30

Cuisine Thai

Course Main Course

Serving Size people

Heat the chili oil in a wok over medium heat. Add garlic and onion, sautéing until golden and fragrant.
1 tbsp or 15 ml chili oil, 3 cloves of 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 extra-firm tofu, 30 g dried mini shrimp, 100 g Chinese sausage lap cheong
Add the oyster sauce, fermented soybean paste, and oxo sauce. Stir well to coat the ingredients evenly.
1.5 tbsp or 22 ml oyster sauce, 1 tbsp or 15 ml fermented soybean paste, 2 tbsp or 30 ml 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 or 15 ml 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!