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Stir–fried egg noodles

(Pad mhee leung goong)


20 mins

Super Easy

This Chinese-Thai noodle stir-fry is a popular dish during Tesakan Kin Jay, a vegetarian festival celebrated across Thailand during the ninth lunar month of the year (typically September/October). It’s an easy recipe to make and mushroom-garlic flavour combo is delicious.





  • 100g (4oz) dried perfume (huong) mushrooms (available from Asian supermarkets)

  • 6 tablespoons vegetable oil 2 eggs, beaten

  • 4 garlic cloves, chopped

  • 400g (14oz) fresh egg noodles

  • 4 tablespoons sugar

  • 2 tablespoons light soy sauce

  • 2 tablespoons oyster sauce

  • 40g (1.5oz) bean sprouts

  • 4 spring onions, chopped

  • 2 teaspoons dark soy sauce

  • Pinch of white pepper


  1. Soak the mushrooms in a little hot water for a few minutes until soft.
  2. Drain and slice the mushrooms, then set aside.
  3. Place a wok over a medium heat. Add the oil and, when hot, add the egg, stirring constantly.
  4. Add the garlic and stir-fry until it is golden brown.
  5. Add the noodles and mix well.
  6. After a few seconds, add the sugar, light soy sauce, oyster sauce and mushrooms and stir-fry until everything is well combined.
  7. Finally, add the bean sprouts and spring onions and season with the dark soy sauce.
  8. Tip the noodles onto 2 serving plates and sprinkle with the white pepper. Serve immediately.


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