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Stir–fried egg noodles

(Pad mhee leung goong)

Rice & noodles

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.

Ingredients

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

Method

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