Destination
Krabi
The story
Mee pad Hokkien ("Hokkien fried noodles Thai-style") is Bangkok Chinatown's most-loved Chinese-Thai stir-fry: thick yellow egg noodles wok-fried hard with prawns, squid, sliced pork, Chinese kai lan and a punchy sauce of dark thick soy, oyster sauce and Shaoxing wine. What separates Thai Hokkien mee from Malaysian/Singaporean Hokkien mee: the Thai version is drier (no soupy broth), heavier on dark soy (making the noodles almost mahogany), and finished with garlic and fresh coriander rather than the fried lard bits of the Singapore version. Sold at every Bangkok Chinatown noodle shop and every Thai-Chinese neighbourhood restaurant.
Method
Rinse the fresh Hokkien noodles under warm water to separate. Toss with 1 tbsp oil.
Whisk all sauce ingredients in a bowl.
Warm 2 tbsp oil in a wok over the highest heat until smoking.
Add pork slices, sear 60 seconds. Add prawns and squid; toss 90 seconds until just cooked. Push to one side.
Pour beaten eggs into the empty side of the wok. Scramble 30 seconds.
Add remaining 2 tbsp oil. Add garlic, shallots and kai lan stems. Toss 30 seconds. Add noodles and sauce. Toss vigorously for 2 minutes with a scooping motion until the sauce coats every strand and the noodles start to catch at the edges.
Add kai lan leaves, spring onions and chili. Toss 60 seconds until leaves are just wilted.
Tip onto a serving plate. Scatter with coriander. Serve immediately with lime wedges, nam pla prik and chili sauce on the side.
Tips
- Very hot wok. Wok hei is the whole point.
- Dark sweet soy is essential. Kecap manis or ABC brand — this is what gives the noodles their mahogany colour and sweet edge.
- Do not stew the greens. Add kai lan leaves in the last 60 seconds. Too long and they wilt to mush.
- Serve immediately. Fried noodles clump within 5 minutes.
More recipes
View all
Chopped crispy pork belly stir-fried hard with garlic, bird's-eye chili, fish sauce and holy basil. Served over rice with a fried egg — Thailand's fastest lunch.
Glass noodles wok-fried with prawns, egg, Chinese celery and roasted-chili nam prik pao paste. Bangkok's Chinese-Thai comfort noodle stir-fry.
Thai instant noodle brand Mama transformed into a proper meal: tom yum broth, minced pork, prawn, kaffir lime and a runny yolk fried egg. Thailand's midnight comfort food.
Squid rings stir-fried hard with garlic, chili, celery and dark sweet soy — a fast, glossy wok dish that shows up on every Thai seafood menu.
Morning glory greens stir-fried hard in a flaming wok with garlic, bird's-eye chili, fermented soybean paste and oyster sauce. Thailand's essential green vegetable.
Fresh rice vermicelli in a tangy tomato-pork rib broth spiced with dried chili and Chinese black cardamom, topped with pig's blood cubes and beansprouts. Chiang Mai's Sunday-morning noodle.