Description
Cry Baby Noodles, also known as Pad Ngor Ngae, gained immense popularity after being featured in Netflix’s film ‘Hunger’. This dish, though not a traditional Thai recipe, has captured the hearts and palates of many, symbolizing comfort, home, and the essence of street food. The film showcases the journey of a young street food chef named Aoy, who rises in the culinary world, with Cry Baby Noodles playing a significant role in her story.
Ingredients
Scale
- 1/2 cup lap cheong (Chinese sausage)
- 1/2 cup dried shrimp
- 1/4 cup fish cake tofu
- 2 eggs
- 1 tbsp XO sauce combined with 1 tbsp miso paste
- 2 cloves of garlic (minced)
- 1 tbsp minced ginger
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp MSG
- 1 tsp salt
- 10–12 oz rice noodles
- Chopped scallion
Instructions
- Dice the lap cheong and fish cake tofu into smaller pieces.
- Heat oil in a wok and fry the dried shrimp for 60 seconds.
- Remove the shrimp and fry the lap cheong for 2 minutes.
- Add garlic and ginger, frying for an additional 30 seconds.
- Introduce the eggs and combine well.
- Add the cooked rice noodles and stir fry for 2-3 minutes until they attain a charred texture.
- Incorporate the XO sauce, miso paste, and other sauces.
- Add the shrimp, fish cake tofu, and scallions, stir frying for another minute.
- Serve immediately and savor the flavors.
Notes
This recipe serves 2-3 people.
- Prep Time: 10
- Cook Time: 10
Keywords: Cry Baby Noodles Recipe