The popular Thai menu that is known around the world is called Pad Thai. Most of you will probably know it, by eating it or maybe even cooking it. Pad Mee is slightly different. The term “Pad” in Thai language means stir-fry. “Mee” is a a very thin, round noodle. Many people including me like to pair this dish with Som Tum (Papaya Salad). I thank you to my friend P’ Soraya who has shared this recipe to me. As she came from Southern Thailand this dish will be called “Pad Mee – southern style”.

Ingredients Serve 3-4

• 250g rice vermicelli, soaked
in warm water for about 2 mins and drained.

• 100g chicken or tofu or any meat you prefer, sliced thinly

• 1 shallot, or red onion sliced thinly

• 1 egg, beaten well

• 3-4 tbsp vegetable oil

• 2 tbsp soy sauce

• 2 tbsp oyster sauce

• 2 tbsp seasoning liquid

• 2 tbsp sugar

• 1 tbsp dark soy sauce

• 1 tbs Tamarind paste (use white vinegar if necessary)
• 1/2 cup of water

• 1/2 cup of cut spring onion garlic chives or long green bean (cut about 3cm long),

How to make

For the egg omelet topping

1. beat egg well and add a bit of soy sauce or seasoning liquid
2. spray your fry pan with oil and heat to medium heat
3. add the beaten egg, spread it out and turn over onto the other side
4. remove the egg from the pan roll and slice into half cm strips

For the noodle

1. Combine the sauce, sugar and tamarind paste in a bowl and set aside
2. Heat the wok at medium-high heat, and add your vegetable oil.
3. Add your slice shallot/onion until their fragrance can be smelled
4. Add the sliced chicken/tofu or preferred meat and cook for 3-4 min
5. Add sauce mix that you prepared earlier, then add water. Wait until the mix is boiling before adding the vermicelli noodle
6. Gently stir to get the noodle mix throughout the sauce, and keep cooking until the sauce and water are absorbed into the noodle
7. Add chopped vegetables (keep some for the garnish) then turn the heat off
8. Serve on a plate, top with egg omelet and the remaining vegetables