Pad Mee, Vermicelli Thai Rice Noodles

Pad Mee, Vermicelli Thai rice noodles is a stir fry dish that is very tasty and simple. The sweet, salty flavors combined with the light crispy taste of bean sprouts and green onions make this recipe an instant crowd favorite! Ready to eat in 20 minutes! 

If you love Thai stir-fried noodles, try the Pad Mee Korat, a spicy and sassy version of this Pad Mee recipe. Then head over to check out Pad See Ew Recipe and Drunken noodles. These tasty Thai rice noodles recipes are iconic, simple, and delicious!

What Is Pad Mee, Vermicelli Thai Rice Noodles?

Pad Mee is a stir-fried dish with sweet and salty flavors using thin vermicelli rice noodles. It's a popular street food served in Isaan (Northeast Thailand) and Laos. The angel hair-like noodles are stir-fried on medium-high heat with a sauce mixture made with seasoning sauce, sweet soy sauce, and white sugar, then topped off with spring onions and bean sprouts.

In Thailand and Laos, you will regularly see this dish served on banana leaves wrapped neatly in a square or rectangular shape with toothpicks holding the wraps together. Some other names this recipe is known for are Pad Ba Mee and Ba Mee. It’s a popular, delicious street food I often eat outside our home-cooked meals at festivals, markets, and large events like funerals and weddings. 

Why This Recipe Works

• If Thai food cooking seems intimidating, I recommend starting with this dish. It's so simple and easy to put together. You will be addicted to this dish in no time.
• The simple ingredient list makes this Thai recipe one of the fastest dishes to put together! Perfect for a quick dinner night!
• It’s a great dish to bring to a potluck, BBQs, or dinner parties as it is light, easy to make, and keeps well at room temperature. It will be a crowd instant favorite!
• It is an excellent dish for making large quantities for a party, to share with new moms, or for a family needing a delicious meal!
• The recipe is very adaptable. You can make it vegetarian or add meat or protein of choice to customize to your taste bud. Shrimp, chicken, pork, beef, duck, or tofu are a great addition to the dish.

What Goes Into Pad Mee Vermicelli Thai rice noodles

Vermicelli rice noodles. Look for dried angel hair-like rice noodles like the Wai Wai brand in your local Asian market.

Green onions. Cut the spring onions into 2-inch pieces.

Bean sprouts. Don't skip out on the bean sprouts. It adds a unique and crispy taste to the Pad Mee.

Sweet dark soy sauce. The sauce taste gives a sweet, smoky taste and gives the noodles its golden caramelized color.

Golden Mountain Seasoning sauce. This is a Thai secret sauce that has become more popular in Thai cuisine over the last several years.

Light soy sauce. Also called thin soy sauce. You can use any soy sauce you have. Different brands have different saltiness levels. Adjust at the end for more flavors.

White sugar. Palm sugar or monk fruit sugar works excellent as a substitute.

Oil. Use vegetable, coconut, avocado, or any high smoking point oil.

Important Ingredients Notes for making Authentic Pad Mee

1. Angel Hair Rice Noodles

Make sure to grab angel hair rice noodles as this dish's main ingredient. To be sure you grab the right noodles, read this helpful blog post about rice noodles used in Thai cooking. It's the thin noodles listed as #3 on the blog post. Or you can purchase it on Amazon here.

1. The Secret Sauce!

The secret sauce for this recipe is the Golden Mountain seasoning sauce. The sauce is made from fermented soybeans with added sugar and salt to give the sauce a delicious but not overpowering taste. See the image below and use it when going to the Asian market to grab your ingredients. 

A few of my Thai friends and family have told me they use the sauce in many of their stir fry dishes to add that extra little something to their dish. I agree. It has a unique flavor that differs from all the other sauces I've used. Read about different  Sauces for Thai cooking in this blog post. I highly recommend you try out this sauce, too.

How To Make Pad Mee Vermicelli Thai rice noodles

Are you ready to try this delicious and easy Pad Mee recipe? Let’s do it! (: 

STEP ONE. Soak the vermicelli rice noodles in warm water in a large bowl for 10 minutes. Or cold water for 15- 20 minutes. (Not boiling hot water, please, it's too hot and will cook the thin noodles making your Pad Mee too mushy.)

STEP TWO. Drain and cut the noodles into 6-8 inches long and let sit until it's time to cook. Leave the noodles long for more fun and full texture. My kids love slurping them like spaghetti noodles with longer pieces.

STEP THREE. In a small bowl, combine all the sauces in a small saucepan using the three sauces pictured below. Thin soy sauce, sweet soy sauce, and golden mountain seasoning. 

STEP FOUR. Place the drain noodles in a large bowl, then pour the sauce mixture over the rice noodles. 

STEP FIVE. Use your hands (gloved if preferred) to mix the sauce into the noodles. Knead very lightly, ensuring the sauce has not clumped the noodles together. Let sit to marinate at room temperature for 30 minutes and stir quickly before cooking, breaking up any large clumps of noodles. Let it sit and marinate for at least 30 minutes.

STEP SIX. Heat the vegetable oil in a wok or large skillet on medium heat. Add the noodles and stir with a wooden spatula for about 5-6 minutes. Stir occasionally. Add some water if the noodles are sticking to a pan. Or, if the noodle is drying up in your pan, you can add an extra teaspoon of oil. 

STEP SEVEN. Turn the heat off but leave the pan on the stovetop. Add the green onions and bean sprouts and stir together lightly. Let sit for 3-5 minutes. Remove from stovetop and serve. Garnish with a lime wedge, chilli powder, and or fish sauce or sugar.

Helpful Kitchen notes for making Pad Mee

• You can also choose to loosely cut the noodles into shorter strands using kitchen scissors. Be careful not to cut it too short, or the noodles will turn mush when cooked. I'd aim for 6-8 inches long at least.
• You can make the sauce ahead of time and store it in an air-tight container until ready to use.
• The absolute favorite part of Pad Mee noodles is the crispy burned noodles at the bottom of the pan. Scrap this out and taste the charred flavors of the clumpy noodles. This is a local secret part that you; 'll likely see adults and children fight over! (;

Variations on Making Pad Mee Vermicelli Thai rice noodles

• Add eggs for added protein. Add the eggs after cooking the noodles after step 6. Push the noodles to one side of a pan, add a few drops of oil, then scramble 2 eggs on an empty side of the pan until done, then move on to the next step.
• You can also add shredded vegetables like carrots, cabbage, snow pea pods, and red onion for extra vegetables.
• If you cannot find vermicelli noodles, the following options are pad Thai noodles, glass noodles, or egg noodles. Make sure to cut the thicker noodles into small pieces, so they don't clump together when stir-frying.

FAQs 

What is the difference between Pad Thai and pad mee?

Pad mee is a much simpler dish than the world-famous Pad Thai. There are fewer ingredients used than in Pad Thai sauce. Pad Thai calls for tamarind paste, but this Pad Mee recipe uses Golden mountain seasoning, a popular Thai stir-fry sauce used in Thailand.

What does pad mee taste like?

Pad mee is sweet, salty, and umami taste soft noodles.

What is the difference between Pad Mee, Pad Mee Korat, and Pad Thai?

Pad mee uses angel hair rice vermicelli noodles and only a few ingredients for a quick yet tasty stir fry. It's well-enjoyed street food in Isaan and Laos. Pad Mee Korat uses wider rice noodles and has more spicy, salty, and sweet flavors popular in Northeast Thailand. Pad Thai is sweet, salty, sour, and umami and popular in Central Thailand. 

More Thai NoodlesRecipes You'll love

• Pad Mee Korat
• Pad Thai
• Pad See Ew. chow fun stir-fried noodles
• Yum Woonsen, Thai glass noodle salad with shrimp
• Drunken noodles. Noodles stir fry with basil
• Pad Woonsen noodles stir fry recipe.
• Rad Na. Thai stir fry with gravy Rad Na recipe
• Vietnamese Spring Rolls Recipe

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Pad Mee, Vermicelli Thai Rice Noodles

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★★★★★

5 from 3 reviews

• Author: Suwanee
• Total Time: 20 minutes
• Yield: 8 1x
• Diet: Low Fat

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Description

Pad Mee, Vermicelli Thai rice noodles is a stir fry dish that is very tasty and simple. The sweet, salty flavors combined with the light crispy taste of bean sprouts and green onions make this recipe an instant crowd favorite! Ready to eat in 20! 

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Ingredients

Scale 1x2x3x

• ¼ cup vegetable, peanut, coconut, grapeseed, or soybean oil
• 8 oz dried angel hair vermicelli rice noodles. Wai Wai brand is my go-to.
• 2 cup bean sprouts, wash and let sit
• 1 cup green onion chopped 1 ½ inch long
• 4 Tbsp sweet dark soy sauce
• 3 Tbsp seasoning sauce
• 3 Tbsp thin soy sauce
• 1 Tbsp sugar

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Instructions

1. Soak the vermicelli rice noodles in warm water in a large bowl for 10 minutes. Or cold water for 15- 20 minutes. (Not boiling hot water, please, it's too hot and will cook the thin noodles making your Pad Mee too mushy.)
2. Drain and cut the noodles into 6-8 inches long and let sit until it's time to cook. Leave the noodles long for more fun and full texture. My kids love slurping them like spaghetti noodles with longer pieces.
3. In a small bowl, combine all the sauces in a small saucepan using the three sauces pictured below. Thin soy sauce, sweet soy sauce, and golden mountain seasoning. 
4. Place the drain noodles in a large bowl, then pour the sauce mixture over the rice noodles. 
5. Use your hands (gloved if preferred) to mix the sauce into the noodles. Knead very lightly, ensuring the sauce has not clumped the noodles together. Let sit to marinate at room temperature for 30 minutes and stir quickly before cooking, breaking up any large clumps of noodles. Let it sit and marinate for at least 30 minutes.
6. Heat the vegetable oil in a wok or large skillet on medium heat. Add the noodles and stir with a wooden spatula for about 5-6 minutes. Stir occasionally. Add some water if the noodles are sticking to a pan. Or, if the noodle is drying up in your pan, you can add an extra teaspoon of oil. 
7. Turn the heat off but leave the pan on the stovetop. Add the green onions and bean sprouts and stir together lightly. Let sit for 3-5 minutes. Remove from stovetop and serve. Garnish with a lime wedge, chili powder, and or fish sauce or sugar.

Notes

• You can also choose to loosely cut the noodles into shorter strands using kitchen scissors. Be careful not to cut it too short, or the noodles will turn mush when cooked. I'd aim for 6-8 inches long at least.
• You can make the sauce ahead of time and store it in an air-tight container until ready to use.
• The absolute favorite part of Pad Mee noodles is the crispy burned noodles at the bottom of the pan. Scrap this out and taste the charred flavors of the clumpy noodles. This is a local secret part that you; 'll likely see adults and children fight over! (;

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• Prep Time: 10
• Cook Time: 10
• Category: Easy
• Method: Stir Frying
• Cuisine: Thai

Keywords: Pad Mee, Recipe for Thai Rice Noodles, Thai Rice Vermicelli Noodles, Pad Ba mee, Pad Mee recipe