1 plate · Medium · 40 min · ₭ Average

Kua mee is the signature Lao dry noodle dish. Once you take a bite and get a mouthful of caramelized noodles, omelette, fresh herbs, and fried pepper, you will know why people love this dish so much. It's the perfect party dish as it tastes even better at room temperature. Don’t judge me as I walk away with the entire platter at the Lao parties.

Credit FB Saeng Douangdara, YT Lao Food at Saeng’s Kitchen

Video

Ingredients

Omelette

• 4 eggs
• salt, to taste
• ground black pepper, to taste
• 3 tablespoons of vegetable oil

Fried noodles

• 450 g of dried noodle pho, to soften in water first
• ⅓ cup of vegetable oil
• 6 tablespoons of sugar
• 6 cloves of garlic
• 4 tablespoons of Asian red shallots
• 1.5 cups of water
• 2 tablespoons of sweet soy sauce
• 2 tablespoons of seasoning sauce
• 2 tablespoons of oyster sauce
• 2 tablespoons of fish sauce
• 1 cup of coriander
• 1 cup of green onion
• 1 cup of bean sprout
• 10 bird's-eye chili, fried

Preparation

1. Rinse the noodle once then soak noodles for 30 mins in room temp water.

2. In a bowl, crack the eggs and add a pinch of salt and pepper then whisk.

3. In a medium skillet, add oil and heat on high. Add egg mixture and cook until firm about 2-3 mins and slightly brown around the edges. Flip and cook for 1 min then plate and cut.

4. In a medium wok, heat oil and sugar then caramelize until lightly golden.

5. Add the garlic and shallots and cook for about 30 seconds.

6. Add the water to stop the caramelization process.

7. Add in the soy sauce, seasoning sauce, oyster sauce, and fish sauce and bring it to a boil.

8. Add the soaked noodles and cook until most of the liquid has been soaked up by the noodles. Put it on a bowl to cool.

9. Let the noodles rest for 30 minutes then gently break apart the noodles. Add cilantro, green onions, bean sprouts and toss. Then top with egg and peppers.