# Thai Cry Baby Noodles Recipe (Pad Ngor Ngae)

Cuisine: thai · Time: 30 minutes · Servings: 2

## Ingredients

- 1 tbsp or 15 ml chili oil (see notes)
- 3 cloves of garlic (minced)
- 1/2  onion (sliced)
- 100 g extra-firm tofu (pressed and diced)
- 30 g dried mini shrimp
- 100 g Chinese sausage lap cheong (sliced)
- 1.5 tbsp or 22 ml oyster sauce
- 1 tbsp or 15 ml fermented soybean paste
- 2 tbsp or 30 ml oxo sauce
- 500 g fresh rice noodles
- 1 tbsp or 15 ml cooking oil
- 2  eggs

## Steps

1. Heat the chili oil in a wok over medium heat. Add garlic and onion, sautéing until golden and fragrant.
2. Add the tofu, dried shrimp, and lap cheong (Chinese sausage). Stir-fry until the tofu is lightly browned and the dried shrimp are fragrant.
3. Add the oyster sauce, fermented soybean paste, and oxo sauce. Stir well to coat the ingredients evenly.
4. Add the fresh rice noodles to the wok. Gently toss to coat each noodle with the sauce, cooking until the noodles are heated through.
5. Move the noodles and other ingredients to one side of the wok to create space for the eggs. Add the cooking oil to the empty space and let it heat up.
6. Crack the eggs into the empty space and lightly scramble them until just set.
7. Then toss the eggs with the noodles and other ingredients until everything is evenly combined. Serve immediately, garnished with green onions and a sprinkle of white pepper. Enjoy!

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Source: hungryinthailand — https://hungryinthailand.com/cry-baby-noodles/
Page: https://findfood.fun/vi/recipes/7626
Language: en (requested translation unavailable)