Pad Mee Sua Recipe

When you’ve got a craving for something comforting but a bit fancy, my go-to is this gorgeous, flavor-packed Pad Mee Sua. The mix of tender noodles, crisp veggies, and succulent shrimp makes me feel like a master chef right in my own kitchen.

I adore how the balance of Pad Mee Sua is maintained, with tender Mee Sua noodles tossed in a savory mix of shrimp, tofu, and vibrant veggies like carrots and cabbage. This dish is brought to life with copious amounts of garlic, sliced onions, and a blend of soy and oyster sauces that satisfies in ways I can’t even begin to enumerate.

It’s a delightful, protein-packed meal that is both comforting and nutritious.

Ingredients

• Mee Sua Noodles: Thin wheat noodles, rich in carbohydrates, essential for energy.
• Garlic: Adds spicy flavor, rich in antioxidants, boosts immunity.
• Cabbage: High in fiber and vitamins, adds crunch, promotes digestion.
• Shrimp: High-quality protein, rich in omega-3 fatty acids, supports heart health.
• Tofu: Protein-rich, offers a plant-based option, keeps dish filling.
• Carrot: Sweetness and color, rich in beta-carotene, supports eye health.
• Sesame Oil: Nutty aroma, heart-healthy fats, enhances flavor complexity.

Ingredient Quantities

• 200g Mee Sua noodles
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 onion, sliced
• 1 carrot, julienned
• 100g cabbage, shredded
• 1 egg, lightly beaten
• 100g tofu, diced
• 100g shrimp, peeled and deveined
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon fish sauce
• 1/2 teaspoon white pepper
• 2 spring onions, chopped
• 1 tablespoon sesame oil

How to Make this

1. Prepare the Mee Sua noodles as directed in the packet, then drain and set aside.

2. In a large pan or wok, pour in 1 tablespoon of vegetable oil. Set the heat to medium and allow the oil to warm up. Add the garlic (minced) and onion (sliced) to the pan or wok. Sauté these two ingredients until they become fragrant and the onion turns a translucent color.

3. Put the pan on the heat and drop in the carrot cut into matchsticks and the finely shredded cabbage. Stir-fry for 2-3 minutes, or until the vegetables have softened a bit.

4. Push the vegetables to one side of the pan. If necessary, add a bit more oil, then pour in the beaten egg. Let it set slightly, then scramble and mix it with the vegetables.

5. Add the diced tofu and shrimp to the pan. Stir-fry until the shrimp are cooked through and have turned pink.

6. Add the cooked Mee Sua noodles to the pan and toss with the vegetables and shrimp.

7. Drizzle the soy sauce, oyster sauce, and fish sauce over the noodles. Toss everything together so that it is mixed and coated evenly.

8. Add white pepper to the mixture; stir well to combine all the flavors.

9. Combine the chopped spring onions with a drizzle of sesame oil. The chopped spring onions should be well-distributed in this dish.

10. Pad Mee Sua can be enjoyed right away, hot from the stove. If you’d like, you can garnish with more sliced green onions. There’s really not much to say about it—just enjoy!

Equipment Needed

1. Pot
2. Large pan or wok
3. Cutting board
4. Knife
5. Grater or julienne peeler (for carrot)
6. Spatula or cooking spoon
7. Mixing bowl (for beating egg)
8. Measuring spoons
9. Colander or strainer
10. Stove or cooktop

FAQ

• What is Mee Sua?Mee Sua is a kind of fine wheat noodle that is used a lot in East Asian cuisine. It is known for being super delicate and is often served in soups or stir-fry. That’s why I decided to make a soup using it and, to keep the delicate balance of the noodle, pair the dish with fine, tender pork and fresh greens.
• Can I substitute Mee Sua noodles with another type?You can substitute with angel hair pasta or vermicelli if Mee Sua is unavailable, but understand that while they will still give the appearance of your dish, they will offer slightly different textures.
• Is this dish vegetarian?To prepare this dish in a vegetarian manner, leave out the shrimp and substitute the fish sauce and oyster sauce with vegetarian alternatives.
• How do I prevent the Mee Sua from clumping?Make sure to wash the noodles with cold running water after cooking. This removes excess starch, which can cause clumping, and is a necessary step to ensure firm, non-fatty noodles.
• Can I add other vegetables?Of course! You can add bell peppers, mushrooms, or snap peas for more taste and nutrition.
• How do I store leftovers?Keep in an airtight container in the fridge for up to 3 days. To reheat, use a pan with a splash of water to keep it from getting dry.
• Is there a gluten-free version?Substitute rice vermicelli noodles for Mee Sua, and make sure that all sauces used are gluten-free.

Pad Mee Sua Recipe Substitutions and Variations

If you want to make Mee Sua noodles: use rice vermicelli or thin spaghetti instead. They offer a very different texture, but they’ll work in a bind.
For making tofu: Tempeh and mushrooms can serve as plant-based alternatives.
For shrimp: Replace with chicken or slightly soft tofu for a meat substitution. Replace with properly seasoned vegetables for a gluten-free option.
When making oyster sauce, substitute with mushroom sauce if you want a vegetarian-friendly option. Or, use hoisin sauce if you would like to give your dish an oddly sweet twist.
For fish sauce: Soy sauce or tamari can take its place and lend a similar umami flavor.

Pro Tips

1. Pre-cook and Chill Noodles: After boiling the Mee Sua noodles, rinse them under cold water to stop the cooking process. This prevents them from becoming too soft and sticky when stir-frying.