How long can I leave Kua Mee out at room temperature?

You can leave it out for about 3–4 hours. Just keep it covered to maintain freshness and avoid any food safety issues.

Can I make Kua Mee vegan?

Absolutely. Skip the eggs and use tofu or another plant-based protein. Replace oyster sauce with tamari or mushroom soy sauce.

What’s the difference between Kua Mee and Pad Thai?

Kua Mee is sweeter, uses caramelized sugar, and generally comes with fewer garnishes. Pad Thai, on the other hand, incorporates tangy tamarind paste and often has a more complex flavor profile.

Is Kua Mee gluten-free?

The rice noodles themselves are gluten-free, but the sauces typically aren’t. If gluten is a concern, be sure to check sauce ingredients for gluten-free options.

Kua Mee (Pad Lao)

Description

Kua Mee is a Lao stir-fried noodle dish caramelized in sweet soy sauce, often considered the country’s answer to Pad Thai. With its unique sweetness and ideal caramelization, this dish is a popular street food and a party favorite throughout Lao and Isaan cultures.

Ingredients

Scale

16 ounces dried rice noodles (20 ounces fresh noodles. Pho noodles are ideal for soaking up the sauce. Prepare according to package instructions to get el dente noodles.
1/3 cup oil, divided. * 2 tablespoons for the omelet and the rest for frying the noodles. Use a high-smoke-point oil like avocado, canola, rice bran, or vegetable oil.
5 large eggs
1/4 teaspoon ground pepper. White or black, I prefer white.
1/4 cup garlic, minced
1/3 cup shallots, chopped into small pieces.
1/3 cup sugar. Brown or palm sugar or white sugar.
3 tablespoons Golden Mountain seasoning sauce, divided. *1 tablespoon for seasoning the eggs and the rest for the noodles.
3 tablespoons sweet soy sauce
3 tablespoons oyster sauce
2 tablespoons fish sauce
2/3 cup green onions, rough chopped
2/3 cup cilantro, rough chopped
1.5 cups bean sprouts

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Instructions

Step 1: Prepare the Noodles. Soak or cook the rice noodles according to the package instructions, then set them aside. See notes for cooking tips.
Step 2: Cook the Eggs. Whisk together the eggs, ground pepper, and seasoning sauce in a bowl until fully combined. Heat 2 tablespoons of oil in a pan over medium-high heat. When hot, pour in the egg mixture and let it spread into a thin, pancake-like layer. Do not break or touch it as it cooks. When the bottom is golden, carefully flip the egg to cook the other side, which will take less time. Remove from the heat and let it cool. Set aside.
Step 3: Stir-Fry Aromatics. Heat a bit of oil in a wok over medium heat. Add garlic and shallots, and stir-fry until fragrant.
Step 4: Make the Sauce. Add the sugar, sweet soy sauce, oyster sauce, fish sauce, and golden mountain seasoning sauce. Let it simmer until the sugar dissolves and thickens to develop a rich, caramelized color. Adjust the taste as needed.
Step 5: Add the Noodles. Turn the heat to medium-high, toss the drained noodles into the wok, and stir-fry until they’re evenly coated with the sauce. Transfer the noodles to a large platter and let cool.
Step 6: Slice Eggs & Prep Garnishes. Once the eggs have cooled, slice them into thin, long strips. Roughly chop cilantro and green onion into small pieces. Toast some dried chilies for extra heat, and leave them whole to control the spice level. Or not. (:
Step 7: Combine Everything. When the noodles have cooled, gently mix the sliced eggs, bean sprouts, green onions, chopped herbs, and toasted chilies. Using kitchen gloves helps!
Step 8: Serve. Plate the finished Kua Mee and garnish with a little more fresh herbs, lime wedges, fried garlic or shallot, and a sprinkle of chili flakes. Enjoy!

Notes

Noodle Prep: If you soak your noodles in hot water, drain them well and then quickly rinse with cold water. This halts the cooking process and keeps them pleasantly al dente.
Caramelization Process Matters: Kua Mee shines when the sauce is caramelized, which means letting it cook until it thickens and deepens in flavor. Keep a close eye on it, though—sugar can burn fast!
High Heat: Using high heat in your wok helps achieve that signature smoky flavor.
Sweet Soy Sauce: This is the key ingredient for the dish’s unique sweetness. Look for sweet soy sauce at your local Asian market—just make sure you don’t confuse it with regular black soy sauce, which isn’t sweet. Happy cooking!

Prep Time: 15
Cook Time: 15
Category: Noodles
Method: Stir fry
Cuisine: Lao