Pad Mee, also known as Northern Thai (Lanna) Stir Fried Fermented Rice Noodle or Pad Khanom Chin, is a beloved local dish in Chiang Mai, often found in street food markets. Traditionally, it's made with simple ingredients like natural cane sugar, black soy sauce, salt, garlic, and fermented rice noodle, and garnished with red chili pepper and pork cracklings.
In my version of the recipe, I've taken inspiration from the local dish and added Chinese sausage and Vietnamese pork roll for extra protein and flavor. This recipe is perfect for lunch or dinner, and also works well as a side dish.
It only takes about 20 minutes to make and requires just a few simple ingredients like black soy sauce, oyster sauce, soy sauce, fish sauce, sugar, chili paste (if you want some extra heat), and fresh cilantro for garnish.
Not only is this dish delicious, it's also easy to make and can be stored in the fridge for several days. In fact, it's perfect for turning into a light meal for the next day. So if you're in the mood for something new, give this Pad Mee a try tonight. Enjoy!
To make this recipe, you are going to need:
- 300 g. Fermented rice noodle
- 100 g. Chinese sausage
- 200 g. Vietnamese pork roll
- 10 garlic cloves, minced
- 2 tablespoon oyster sauce
- 3 tablespoon black say sauce
- 2 tablespoon soy sauce
- 1 tablespoon fish sauce or ¼ tablespoon salt
- 2 tablespoon sugar
- 2 tablespoon chili paste ( optional)
- Fresh cilantro ( omit if you don’t like)
Here is a step-by-step guide on how to make Northern Thai Stir Fried Fermented Rice Noodle (Pad Mee/Pad Khanom Chin) Recipe
1 Gather all the necessary ingredients.
2 Heat a pan with cooking oil over medium-high heat. Add the minced garlic to the oil and stir constantly until it turns yellow and becomes fragrant.
3 Remove the fried garlic from the pan immediately and drain off any excess oil.
4 Using the same pan and remaining cooking oil from the garlic, add Chinese sausage and Vietnamese pork roll. Stir for a few minutes until they are fully cooked.
5 Add the fermented rice noodles to the pan, followed by the mixed sauce ingredients. Stir continuously to ensure the sauce coats the noodles evenly.
6 Stir the noodles and sauce together for a few minutes, until the sauce is fully coated onto the fermented rice noodles.
7 Remove the pan from the heat and transfer the stir fry to individual bowls. Garnish with freshly fried garlic, cilantro, and a squeeze of lime.
8 Serve and enjoy!
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Here are some of my favorite Thai that I think you might like. For more Thai cuisine, check out my Thai recipe page.
Northern Thai Stir Fried Fermented Rice Noodle (Pad Mee/Pad Khanom Chin) Recipe
Learn how to make authentic Thai Stir Fried Fermented Rice Noodle (Pad Mee/Pad Khanom Chin) with this easy-to-follow recipe. Discover the perfect balance of flavors and textures that make this dish so popular in Northern Thailand.
Ingredients
- 300 g. Fermented rice noodle
- 100 g. Chinese sausage
- 200 g. Vietnamese pork roll
- 10 garlic cloves, minced
- 2 tablespoon oyster sauce
- 3 tablespoon black say sauce
- 2 tablespoon soy sauce
- 1 tablespoon fish sauce or ¼ tablespoon salt
- 2 tablespoon sugar
- 2 tablespoon chili paste ( optional)
- Fresh cilantro ( omit if you don’t like)
Directions
- Gather all the necessary ingredients.
- Heat a pan with cooking oil over medium-high heat. Add the minced garlic to the oil and stir constantly until it turns yellow and becomes fragrant.
- Remove the fried garlic from the pan immediately and drain off any excess oil.
- Using the same pan and remaining cooking oil from the garlic, add Chinese sausage and Vietnamese pork roll. Stir for a few minutes until they are fully cooked.
- Add the fermented rice noodles to the pan, followed by the mixed sauce ingredients. Stir continuously to ensure the sauce coats the noodles evenly.
- Stir the noodles and sauce together for a few minutes, until the sauce is fully coated onto the fermented rice noodles.
- Remove the pan from the heat and transfer the stir fry to individual bowls. Garnish with freshly fried garlic, cilantro, and a squeeze of lime.
- Serve and enjoy!
