Ba Mee Moo Dang 

Ba Mee Moo Dang is a Thai delight! It's a delicious dish with egg noodles, BBQ pork, greens, wontons, and yummy garnishes. The mix of textures and flavors is heavenly. Try it and explore the wonders of Thai cuisine!

I grew up seeing Ba Mee Moo Dang on every street corner in Thailand—it’s a simple but delicious street food I’ve enjoyed since childhood. Now, I love sharing my firsthand knowledge of this iconic dish, guiding others to recreate its authentic flavors at home.

Jump to:

• What is Ba Mee Moo Dang
• Why you'll love this Be Mee recipe
• Bamee Moo Dang Ingredients
• Customize Your Noodle Dish with These Extra Ingredients!
• How to Make Ba Mee Moo Dang
• Tips for the perfect Ba Mee Noodles
• Helpful Kitchen Tools
• Moo Dang variations & substitutions
• Bamee Noodles storage
• Moo Dang FAQs
• Related Thai Recipes You'll Love
• Bamee Moo Dang
• More Thai Recipes You'll Love

Ba Mee Moo Hang is a delicious Thai street food you can easily make at home. This dish is all about customization so you can add ingredients and garnishes according to your liking.

The key ingredient is the egg noodles, which serve as the base of the dish. Seasoning the noodles perfectly with chili oil, a touch of sugar, and some seasoning sauces is important. 

What is Ba Mee Moo Dang

Ba Mee Moo Hang refers to dry egg noodles served with roast pork. Unlike traditional Thai recipes, this dish has no broth in the bowl. Instead, it is served with a bowl of flavorful broth on the side.

This broth can moisten the noodles and enhance the dish's flavors. It also acts as a refreshing palate cleanser between bites. 

Let's make Ba Mee Moo Hang at home and enjoy the delicious combination of sliced red pork and shrimp wonton. It's a satisfying and customizable dish that impresses your taste buds.

Why you'll love this Be Mee recipe

• This dish is perfect for any large party or gathering! Set everything out on the counter and let your guests create customized plates.
• It's so satisfying and comforting. The flavorful noodles, paired with aromatic herbs and spices, will make every bite feel like a party in your mouth!

Bamee Moo Dang Ingredients

There are three parts to Bamee Moo Dang. Don't worry, these are all simple components of this dish, and many are optional ingredients. That's the beauty of making Ba Moo Moo Dang from home.

Use what you have, or you can have a buffet of ingredients.

For the noodles (serves 4-5 bowls)

• ½ pound egg noodles. Use any width of egg noodles you'd like. 
• 1 ½ tablespoons garlic oil. Use regular garlic oil, not spicy chili garlic oil, unless you love spicy!
• ½ tablespoon Golden Mountain seasoning sauce or Maggie sauce.
• 2 tablespoons light soy sauce
• 1 tablespoon fish sauce. More on Thai sauces here.
• 1 tablespoon rice vinegar
• 2 tablespoons water. (Not pictured)
• 2 tablespoons green onions, thinly sliced.

For the soup bowl (per bowl)

• 3-5 slices of Red pork or as needed. Find these at the Asian market or make your own with my delicious red pork recipe.
• 3-4 Cooked wontons. Shrimp or pork wontons are excellent! 
• 1 head of balanced Bok Choy per bowl. Slice into biteable pieces. 

Garnishes

These can be tailored to your liking, so I don't have exact measurements. I suggest start with a small amount first and add more as you go.  

• Chili garlic oil. Make this homemade recipe here or buy it at the Asian market.
• Ground white pepper. More about Thai spices here.
• Fish sauce.
• Red pepper flakes
• Prik Nam Som
• Thai chili hot sauce
• Fresh lime juice. Lemon juice or vinegar will work, too. Just need a little tang to brighten the dish up a bit. 
• White sugar. Use to balance the salty, spicy, and tangy flavors. 
• Fried garlic or fried shallot chips. Don't skip this one! Even if you have to buy them at the store.
• Thinly sliced green onion and cilantro. These herbs add a wonderful aroma to noodles.

Customize Your Noodle Dish with These Extra Ingredients!

• Take your noodle dish to the next level by adding fresh vegetables chopped into bite-size pieces. thinly sliced napa cabbage and bean sprouts are perfect choices. For extra tenderness, blanch them in hot water first!

• Don't forget about green leafy veggies! Chinese water spinach, broccoli, Yu Choy, and Choy Sum are all excellent options that will add a delightful touch to your noodles.

• Want more flavor? Add sliced crispy pork belly, roasted duck, or red barbecue pork to your dish. These additions are sure to elevate the taste!

How to Make Ba Mee Moo Dang

1. Make the Ba Mee Hang sauce in a small bowl. Before adding the green onions, divide the oil in half. One is for adding to the noodles, and the other is for garnishing.

2. Bring a medium pot to boil. Use a wire mesh strainer or an Asian spider wire mesh, and boil the wontons until they float to the top. Cook as many as you plan to use per serving bowl. This recipe serves four people. Remove to a plate and set aside.

3. Blanch the bok choy next, cook it in hot water for 1 minute, remove it, and add it to a bowl of cold water with ice.

4. Add the egg noodles to the boiling water and allow it to cook according to package instructions. Mine only required only 20 seconds.

I used the very thin wonton noodles by the Mi Hoanh Thanh brand. My favorite! placed the cooked noodles in a large bowl. 

5. In a big bowl, use half of the oil to season the noodles, stir together, and prepare to put it all together next! 

6. Simply add your noodles to each bowl first. Then the Bok Choy, the wontons, the meat. And from here, it's up to you to customize it and make it your own!

Please refer to my list (above) of garnishes to use. Use as much or as little as needed. Start small, sample, add more, or add as you go! Enjoy! 

Tips for the perfect Ba Mee Noodles

• Cook the wontons, vegetables, and noodles in boiling water, in that order. The egg noodles may change the texture and color of the other ingredients, so it's best to cook them last. This order gives the dish a more natural look, especially when serving guests. It's a small detail, but it makes a difference! Enjoy!
• None of the ingredients take a long time to cook, so keep a close eye on them to avoid overcooking.
• To keep your green veggies looking vibrant and fresh, try blanching them in hot water first and then giving them a quick dip in an ice bath. This little trick helps preserve their beautiful color!
• Don't overcook your egg noodles. You want them slightly al dente, not mushy.  

Helpful Kitchen Tools

A noodle strainer or a wire metal spider is helpful when cooking the noodles. 

Moo Dang variations & substitutions

• Have fun with Ba Mee Moo Dang – change it up however you like!
• Feeling adventurous? Try new veggies or add some crispy pork, roasted duck, or even roasted chicken. You can make Ba Mee Moo Dang your very own!
• Add some crispy fried tofu or tofu puffs and vegetables like bean sprouts, Chinese broccoli, napa cabbage, water spinach, and shredded carrots for a vegetarian version. 

Bamee Noodles storage

Got leftovers? Keep them fresh by putting them in a container in the fridge for up to two days. Keeping the ingredients separated will help them last longer in the fridge. 

Moo Dang FAQs

Related Thai Recipes You'll Love

• Sen Yai. Homemade wide rice noodles
• Pad Krapao with green beans and holy basil
• Thai cashew chicken with sliced bell pepper and toasted cashew nut. 
• Kabocha squash dessert with coconut milk
• Thai crab meat fried rice

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