Pad Mee Sua, a beloved Thai-Chinese noodle dish, offers a delightful blend of savory and subtly sweet flavors. This comforting noodle soup features bouncy, chewy mee sua noodles swimming in a rich, flavorful broth, typically seasoned with soy sauce, dark soy sauce, and a touch of sugar. The addition of a perfectly cooked egg adds richness and a beautiful contrast in texture, creating a truly satisfying meal. Whether you're a seasoned cook or a culinary novice, this recipe is surprisingly easy to master, resulting in a restaurant-quality dish you can enjoy at home.
This recipe for Pad Mee Sua with Egg guides you through each step, ensuring you achieve the perfect balance of flavors and textures. From preparing the flavorful broth to perfectly cooking the noodles and egg, we'll walk you through every detail. Get ready to embark on a culinary journey and discover the simple joy of creating this delicious and authentic Thai-Chinese noodle dish in your own kitchen.
Tools Needed
- Pot
- Colander
- Frying pan
- Spatula
Ingredients
- Rice vermicelli (mee sua)
- Eggs: 4
- Minced garlic
- White cabbage
- Carrots
- Celery
- Spring onions
- Curry powder
- Soy sauce
- Sugar
- Vegetable oil
Step-by-Step Instructions
Step 1. Prepare the Noodles and Vegetables
- Boil the rice vermicelli until almost cooked or soft, depending on your preference. Stir occasionally to ensure even cooking. (Check for doneness by tasting.)
- Once cooked, immediately rinse the noodles with cold water to stop the cooking process and prevent sticking. Drain well.
- In a wok or frying pan, heat vegetable oil over medium heat. Add minced garlic and sauté until fragrant.
- Add firmer vegetables (carrots) to the pan and stir-fry until slightly softened.
- Add softer vegetables (white cabbage, celery) and stir-fry until tender-crisp.
Step 2. Stir-fry the Vegetables and Noodles
- Add the drained rice vermicelli to the pan and stir-fry over high heat, ensuring the noodles are well coated and heated through.
Step 3. Season and Add Eggs
- Season with curry powder, soy sauce, and sugar to taste. Adjust seasonings according to your preference.
- Stir-fry until well combined. Add the cooked eggs and stir to incorporate.
Step 4. Garnish and Serve
- Garnish with remaining spring onions and celery leaves. Stir-fry for a moment to release aroma.
Read more: Rad Na Recipe: Thai Seafood Gravy Noodles
Tips
- Massage the drained noodles gently to loosen them and improve texture before stir-frying.
- Don't overcook the vermicelli. It should be soft and chewy, not mushy.
- For a longer noodle, skip cutting the vermicelli. It is considered auspicious in some cultures.
- Adjust the amount of oil to your liking; avoid using too much oil, as the noodles will release their own oils during cooking.
Nutrition
- Calories: approximately 600-700
- Fat: 20-25g
- Carbs: 90-100g
- Protein: 25-30g
FAQs
1. What type of noodles are used in Pad Mee Sua?
Pad Mee Sua uses thin, delicate rice vermicelli noodles called mee sua. These noodles are key to the dish's characteristic chewiness.
2. Can I substitute ingredients?
Yes! Feel free to adjust the amount of soy sauce or sugar to your liking. You can also add other vegetables like bok choy or mushrooms.
3. How do I get the noodles perfectly chewy?
Don't overcook the noodles! Cook them according to package directions, aiming for a slightly firm texture. The noodles will continue to soften slightly in the broth.
Enjoy your homemade bowl of Chewy Pad Mee Sua! This comforting and flavorful noodle soup is perfect for a quick weeknight meal or a special occasion. With its easy-to-follow recipe, you can now savor the delicious taste of authentic Thai-Chinese cuisine anytime.