Thai Stir-fried Rice Noodles (ผัดซีอิ๊ว)

Serves: 2

What you need

  • 250 g Pork, cut into thin slices
  • 400 g Fresh flat rice noodles
  • 2 Eggs
  • 1 Tbsp Garlic, minced
  • 2-3 cups Vegetables, sliced into bite-size pieces (choose firm vegetables : carrots, broccoli stems, cabbage work well. Traditionally, “gai lan” Chinese broccoli is used)
  • 2 Tbsp Thick sweet soy sauce
  • 1 Tbsp Oyster sauce
  • 1 Tbsp Soy sauce
  • 1 Tbsp Thai seasoning sauce (I use golden mountain brand)
  • Oil


  • Pickled chillies (cut red chilli and soak in vinegar)
  • Chilli powder

How to put this together

  1. Heat 1 tsp oil, add sliced vegetables. Fry for 1 min. Transfer to a plate.
  2. Heat 1 tsp oil, add eggs. Briefly stir to mix egg whites & yolks. We don’t want a uniform omelette colour, we want bits of whites and bits of yolks. Cook for 10-15 seconds, take out while it’s still very runny. Transfer to a plate.
  3. Heat 2 Tbsp oil, add garlic, fry until fragrant.
  4. Add pork pieces. Stir-fry until pork pieces are cooked.
  5. Add rice noodles + sweet soy sauce. Mix well to stain the noodles colour
  6. Season with oyster sauce + soy sauce + seasoning sauce
  7. Add vegetables. Taste & season.
  8. Add eggs. Mix briefly.
  9. Serve immediately
  10. Each serving can be individually seasoned with pickled chillies + chilli powder, based on their taste preference