If you've ever wandered the streets of Thailand, chances are you’ve caught a whiff of something smoky and delicious in the air. That, my friend, is probably Ba Mee Moo Yang—grilled pork served over a bed of springy egg noodles. It’s one of those dishes that’s quietly everywhere: from street stalls and local markets to bustling food courts and even tucked into convenience stores like 7-Eleven.
It’s inspired by Cantonese Char Siu, but with that unmistakable Thai flair—sweeter, more aromatic, and full of tasty flavors, we Thai love.
Now, what if you’re craving it at home, but the thought of firing up a grill feels like too much? I get it. That’s why I’ve come up with this air fryer version that’s lighter on the oil but still full of flavor. No outdoor setup needed—just you, your kitchen, and maybe a good playlist in the background.
This is my go-to for lazy weekends or when I want to whip up something cozy but impressive. It’s also perfect for gatherings—set everything out and let everyone build their own noodle bowl. It’s fun, interactive, and always a hit.
All you need are fresh egg noodles, bok choy (also known as pak choi), and a good cut of pork. There are a few options depending on your preference. Pork collar is juicy and tender—it practically melts in your mouth when grilled. Pork loin is a leaner, healthier choice. It can be a bit drier, but it still turns out delicious if you cook it just right. My top pick, though, is pork shoulder. It’s not too fatty, full of flavor, and becomes beautifully tender when slow-grilled or air-fried at the right temperature.
The rest of the ingredients are simple, everyday staples you’ll find in most Asian markets. Think vegetable oil for cooking, plenty of garlic, rich oyster sauce, soy sauce, a touch of palm sugar for sweetness, and just a pinch of salt to round it all out. Nothing fancy or hard to find—just reliable ingredients that pack a ton of flavor.
And really, that’s all it takes! With just a few basics and a bit of time, you can bring bold, comforting flavors to your kitchen without any fuss. Let’s get cooking!
If you're interested in more tasty Thai comfort food, you might want to check out these recipes: Thai Beef Noodle Soup (Guay Tiew Nue Nam Sai) Recipe, Kai Jeow Horapa (Thai Sweet Basil Omelet) Recipe, Thai Iceberg Lettuce Stir-Fry with Oyster Sauce Recipe, Thai Stir Fried Noodle (Pad See Ew) Recipe
To make this recipe, you are going to need:
- 400 g. Pork cut
- 200 g. Bok Choi
- 100 ml. Water for noodle sauce
- 1- 2 bundles of noodles per serving
- 5 tablespoons of oyster sauce
- 4 tablespoons soy sauce
- 2 tablespoons palm sugar
- 2 tablespoons five-spice powder
- 3 tablespoons vegetable oil
- 2-3 whole garlic bulbs, minced
- Chopped spring onion and coriander for garnish
Here is a step-by-step guide on how to make Ba Mee Moo Yang (Thai Grilled Pork Egg Noodles) Recipe
1 Start by gathering all the essential ingredients for Ba Mee Moo Yang.
2 In a large bowl, marinate the pork by adding oyster sauce, soy sauce, palm sugar, and a pinch of five-spice powder.
3 Mix all the ingredients until the palm sugar is fully dissolved, then let the pork marinate for at least 30 minutes.
4 While the pork is marinating, you can prepare the fried garlic. Heat about 3 tablespoons of vegetable oil in a pan over low heat, add the garlic, and fry until it turns light golden. Remove from the heat and transfer both the garlic and the oil to a bowl. Let it cool and set aside.
5 Once the pork is ready, preheat your air fryer to 180°C. Place the marinated pork inside and cook for about 10 minutes.
6 Then flip the pork, increase the temperature to 200°C, and cook for another 10–12 minutes, adjusting the time as needed depending on the thickness of the meat.
7 Once the pork is cooked through, remove it from the air fryer and slice it into thin pieces.
8 While the pork is cooking, you can prepare the sauce for the noodles using the leftover pork marinade.
9 Using the same pan you fried the garlic in, add the leftover marinade along with 100 ml of water. Stir to combine and heat until the sauce starts bubbling. Then remove it from the heat.
10 Bring water to a boil in a small pot, then briefly blanch the bok choy.
11 Gently separate the noodles to remove any excess flour before blanching.
12 After removing the bok choy, use the same water and pot to boil the ba mee (egg noodles) for about 3 minutes, until they’re soft.
13 Transfer the egg noodles to a serving bowl. Then sprinkle 1–2 teaspoons of the fried garlic (with oil) over the noodles and gently toss to prevent sticking and add a fragrant aroma.
14 Add the blanched bok choy and sliced pork on top of the cooked egg noodles. Then pour about 1–2 tablespoons of the noodle sauce over everything.
15 Garnish your Ba Mee Moo Yang with chopped spring onions and a sprinkle of fried garlic. Serve immediately and enjoy!
Other Thai Recipes You Might Like
Here are some of my favorite Thai that I think you might like. For more Thai cuisine, check out my Thai recipe page.
Ba Mee Moo Yang (Thai Grilled Pork Egg Noodles) Recipe
Want to make a delicious Thai noodle dish at home? How about a tasty Thai grilled pork noodles? Learn how to make Ba Mee Moo Yang at home with my personal easy air fryer hack and recipe anyone can follow! Check it out!
Ingredients
- 400 g. Pork cut
- 200 g. Bok Choi
- 100 ml. Water for noodle sauce
- 1- 2 bundles of noodles per serving
- 5 tablespoons of oyster sauce
- 4 tablespoons soy sauce
- 2 tablespoons palm sugar
- 2 tablespoons five-spice powder
- 3 tablespoons vegetable oil
- 2-3 whole garlic bulbs, minced
- Chopped spring onion and coriander for garnish
Directions
- Start by gathering all the essential ingredients for Ba Mee Moo Yang.
- In a large bowl, marinate the pork by adding oyster sauce, soy sauce, palm sugar, and a pinch of five-spice powder.
- Mix all the ingredients until the palm sugar is fully dissolved, then let the pork marinate for at least 30 minutes.
- While the pork is marinating, you can prepare the fried garlic. Heat about 3 tablespoons of vegetable oil in a pan over low heat, add the garlic, and fry until it turns light golden. Remove from the heat and transfer both the garlic and the oil to a bowl. Let it cool and set aside.
- Once the pork is ready, preheat your air fryer to 180°C. Place the marinated pork inside and cook for about 10 minutes.
- Then flip the pork, increase the temperature to 200°C, and cook for another 10–12 minutes, adjusting the time as needed depending on the thickness of the meat.
- Once the pork is cooked through, remove it from the air fryer and slice it into thin pieces.
- While the pork is cooking, you can prepare the sauce for the noodles using the leftover pork marinade.
- Using the same pan you fried the garlic in, add the leftover marinade along with 100 ml of water. Stir to combine and heat until the sauce starts bubbling. Then remove it from the heat.
- Bring water to a boil in a small pot, then briefly blanch the bok choy.
- Gently separate the noodles to remove any excess flour before blanching.
- After removing the bok choy, use the same water and pot to boil the ba mee (egg noodles) for about 3 minutes, until they’re soft.
- Transfer the egg noodles to a serving bowl. Then sprinkle 1–2 teaspoons of the fried garlic (with oil) over the noodles and gently toss to prevent sticking and add a fragrant aroma.
- Add the blanched bok choy and sliced pork on top of the cooked egg noodles. Then pour about 1–2 tablespoons of the noodle sauce over everything.
- Garnish your Ba Mee Moo Yang with chopped spring onions and a sprinkle of fried garlic. Serve immediately and enjoy!
