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 in Thailand.

What does pad mee taste like?

The taste of Pad Mee is a perfect balance of savory, sweet, and tangy flavors. The soft angel hair noodles stir-fried in Thai sauces and vegetables create an umami blend of Thai flavors that satisfy the taste buds.

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 with spicy, salty, and sweet flavors popular in Northeast Thailand . Pad Thai is sweet, salty, sour, and umami and popular in Central Thailand .

Pad Mee, Vermicelli Thai Rice Noodles

Name: Pad Mee, Vermicelli Thai Rice Noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Cuisine: Thai
Ingredients: ¼ cup vegetable, peanut, coconut, grapeseed, or soybean oil; 8 ounces 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 tablespoons sweet dark soy sauce; 3 tablespoons seasoning sauce; 3 tablespoons thin soy sauce; 1 tablespoon sugar

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!

Ingredients

Scale

¼ cup vegetable, peanut, coconut, grapeseed, or soybean oil
8 ounces 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 tablespoons sweet dark soy sauce
3 tablespoons seasoning sauce
3 tablespoons thin soy sauce
1 tablespoon sugar

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Instructions

Soak the vermicelli rice noodles in warm water in a large bowl for 10 minutes. Or cold water for 15- 20 minutes.
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.
In a small bowl, combine all the sauces in a small saucepan using thin soy sauce, sweet soy sauce, sugar and golden mountain seasoning.
Place the drain noodles in a large bowl, then pour the sauce mixture over the rice noodles.
Use your hands (gloved if preferred) to mix the sauce into the noodles. Knead very lightly to get the sauce to marinate with the noodles. Let sit to marinate at room temperature for 30 minutes and stir quickly before cooking, breaking up any large clumps of noodles.
Heat the vegetable oil in a wok or large skillet on medium heat. Add the noodles and stir with a wooden spatula for 5-6 minutes. Stir occasionally. Add some water if the noodles are sticking to your pan. Turn the heat down slightly if your wok or pan gets hot too. An extra teaspoon of oil also helps to loosen up the noodles in the pan.
Add the green onions and bean sprouts and stir together lightly. Turn the heat off, remove the pan from the stovetop, and serve your Pad Mee! Garnish with a lime wedge, chili powder, and or fish sauce or sugar.

Notes

If adding heavier protein like chicken, pork, or beef, cook the meat separately in a pan with 2 tablespoons of oil until completely cooked. Then add the meat to the stir fry at the last step in the cooking instructions. Before cooking, slice the raw meat into thin pieces and season with oyster, fish, or soy sauce.
Roasted chicken, duck, pork, or any leftover roast meat is excellent for adding extra protein to the recipe. Add the roasted meat last at the end of the stir-frying process.
Using kitchen scissors to cut the noodles into shorter strands. Be careful not to cut it too short; the noodles will turn mush when cooked. 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.
My 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. You'll likely see adults and children fight over this local secret part! (:

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