Cry Baby Noodles

Pad Ngor Ngae, also known as Cry Baby Noodles, is a flavorful and aromatic Thai-Chinese fusion dish that combines a delightful mix of textures and tastes.

Cry Baby Noodles are made up of robust, chewy rice-noodles enveloped in a fiery sauce brimming with garlic and chili peppers, occasionally featuring a touch of sweetness or sourness to offset the spiciness. This dish is typically enriched with an assortment of meats or tofu, making it both hearty and adaptable.

The name “Cry Baby” is derived from the dish’s infamous capacity to bring tears to the eyes of those who eat it, a challenge that many spice lovers are keen to embrace.

In 2023 Cry Baby Noodles became famous featuring in the Netflix series Hunger.

Cry Baby Noodles in Netflix series Hunger

In a competitive world of power and politics, Cry Baby Noodles symbolize home and comfort. The dish first appears in Hunger when Aoy’s father prepares it for his children at their street food restaurant. Later, Aoy brings the dish to Chef Paul in the hospital, hoping it will help him feel better, but it doesn’t suit his character.

Cry Baby Noodles make their final appearance at the end of the film during a cook-off between Chef Paul and Aoy. Aoy decides to cook this familiar dish to impress the crowd. While Madame Milky and her friends are briefly impressed, their attention quickly shifts when Chef Paul presents his next extravagant creation.

The unpretentious Cry Baby Noodles, with ‘love’ as their key ingredient, contrast sharply with Chef Paul’s elaborate and cerebral culinary creations. In a world filled with outlandish hunting expeditions and peculiar dishes like cigarette-sauce slurping, the majority of us favored the simpler option.

Cry Baby Noodles not only symbolize the victory of good over evil but also highlight the heartfelt and genuine importance of food that transcends wealth and social status.

What do you need to make Cry Baby Noodles?

Lap Cheong (Chinese Sausage)
This sweet and savory sausage adds a distinctive umami flavor and a slight chewiness to the dish. Its richness complements the other proteins and adds depth to the overall taste.

Fish cake tofu
These tofu pieces have a bouncy texture and a mild flavor, absorbing the savory sauces while providing a contrasting texture to the other ingredients.

Prawns
Fresh prawns add a succulent sweetness and a firm, juicy texture. Their flavor pairs well with the salty and savory components of the dish.

Oyster sauce
This thick, dark sauce is made from oysters and adds a deep, savory umami flavor, enriching the overall taste of the noodles.

Soy sauce
Essential for adding saltiness and a bit of depth, soy sauce balances the sweetness of the lap cheong and enhances the dish’s savory profile.

Ginger
Freshly grated ginger provides a warm, zesty flavor that brightens the dish and adds a subtle heat, complementing the richness of the other ingredients.

Eggs
Scrambled eggs add a soft texture and a mild flavor that blends seamlessly with the other components, making the dish richer and more satisfying.

Cry Baby Noodles step by step

1. Prepare the ingredients: Soak the rice noodles in warm water until pliable, then drain and set aside. Slice the lap cheong and fish cake tofu, and peel and devein the prawns.

2. Cook the sausages: Heat one tablespoon of vegetable oil in a large wok over medium heat. Add the sliced lap cheong and stir-fry until they start to render fat and become slightly crispy, about 3-4 minutes. Remove from the wok and set aside.

3. Stir-fry the prawns and tofu: In the same wok, add the remaining tablespoon of vegetable oil. Add the prawns and cook until they turn pink, about 2 minutes. Add the fish cake tofu slices and stir-fry for another 2 minutes. Remove from the wok and set aside.

4. Aromatics and sauces: Add the minced garlic and grated ginger to the wok and stir-fry until fragrant, about 1 minute. Add the beaten eggs and scramble until just set.

5. Combine the noodles: Add the soaked rice noodles to the wok, followed by the cooked lap cheong, prawns, and fish cake tofu. Pour in the oyster sauce and soy sauce, and toss everything together until the noodles are evenly coated and heated through.

6. Finish and serve: Add the chopped spring onions and chili flakes (if using) to the wok. Toss everything

You might also like…

• Mongolian Ground Beef
• Shrimp Remoulade
• Pasta e Ceci

Cry Baby Noodles

Pad Ngor Ngae, also known as Cry Baby Noodles, is a flavorful and aromatic Thai-Chinese fusion dish that combines a delightful mix of textures and tastes. Cry Baby Noodles are made up of robust, chewy rice-noodles enveloped in a fiery sauce brimming with garlic and chili peppers, occasionally featuring a touch of sweetness or sourness to offset the spiciness.

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Calories 651

Total Time 30 minutes mins

Course Main Course

Cuisine Asian

Servings 4

Calories 651 kcal

Ingredients

  

1x2x3x

• 200 g lap cheong Chinese sausage, sliced thinly
• 200 g fish cake tofu sliced
• 250 g prawns peeled and deveined
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon ginger finely grated
• 2 eggs beaten
• 250 g rice noodles soaked in warm water until pliable
• 2 tablespoons vegetable oil
• 2 cloves garlic minced
• 2 spring onions chopped
• 1 teaspoon chili flakes optional
• Fresh coriander leaves for garnish

Instructions

 

• Prepare the ingredients: Soak the rice noodles in warm water until pliable, then drain and set aside. Slice the lap cheong and fish cake tofu, and peel and devein the prawns.
• Cook the sausages: Heat one tablespoon of vegetable oil in a large wok over medium heat. Add the sliced lap cheong and stir-fry until they start to render fat and become slightly crispy, about 3-4 minutes. Remove from the wok and set aside.
• Stir-fry the prawns and tofu: In the same wok, add the remaining tablespoon of vegetable oil. Add the prawns and cook until they turn pink, about 2 minutes. Add the fish cake tofu slices and stir-fry for another 2 minutes. Remove from the wok and set aside.
• Aromatics and sauces: Add the minced garlic and grated ginger to the wok and stir-fry until fragrant, about 1 minute. Add the beaten eggs and scramble until just set.
• Combine the noodles: Add the soaked rice noodles to the wok, followed by the cooked lap cheong, prawns, and fish cake tofu. Pour in the oyster sauce and soy sauce, and toss everything together until the noodles are evenly coated and heated through.
• Finish and serve: Add the chopped spring onions and chili flakes (if using) to the wok. Toss everything

Keyword Rice Noodles, Shrimps, Soy Sauce, Tofu