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Cry Baby Noodles
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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.
Course Main Course
Cuisine Asian
Keyword Rice Noodles, Shrimps, Soy Sauce, Tofu
Total Time 30 minutes
Servings 4
Calories 651kcal

Ingredients

  • 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

Nutrition

Calories: 651kcal