Description
This vibrant Thai Instant Noodle Stir-Fry, known as Pad Mama, is a quick and flavorful dish combining tender Mama instant noodles with fresh vegetables, eggs, and a savory blend of sauces and seasonings. Ready in just 20 minutes, it’s a perfect meal for those craving authentic Thai street-food flavors with minimal prep and cook time.
Ingredients
Noodles and Seasoning
- 2 packs (55 g each) Mama instant noodles
- Seasoning powder and garlic oil packets from the noodle packs
- 1 tsp (5 ml) sugar
- Chili powder (amount included with noodle seasoning packets, usually mild)
Vegetables and Herbs
- ½ cup (60 g) carrots, thinly sliced
- 2 cups (120 g) green cabbage, cut into bite-sized pieces
- ¼ medium onion (60 g), julienned
- 1 roma tomato, cut into bite-sized wedges
- 1 green onion, chopped
- 5-6 sprigs cilantro, chopped
Other Ingredients
- 2 Tbsp (30 ml) neutral oil (such as vegetable or canola oil)
- 4 cloves garlic, chopped
- 2 large eggs
- 1 tsp (5 ml) soy sauce
- 1 tsp (5 ml) fish sauce
Instructions
- Prepare Noodles: Bring a pot of water to a full boil. Meanwhile, break each block of noodles into quarters to separate them easily.
- Make Seasoning Mix: In a large mixing bowl, combine the garlic oil packets, seasoning powder packets, sugar, and chili powder from the noodle packs for a balanced seasoning base.
- Cook Noodles: Add noodles to the boiling water and cook exactly for 1 minute—just long enough for them to soften but not overcook. Drain into a sieve and rinse briefly with cold water for 5 seconds to stop further cooking. Shake off excess water thoroughly.
- Coat Noodles: Transfer the noodles carefully into the seasoning mix and toss until fully coated and flavorful.
- Sauté Garlic: Heat oil in a wok over medium heat, sauté the chopped garlic until it turns golden and fragrant.
- Cook Vegetables: Increase heat to high. Add the julienned onion, sliced carrots, and cabbage to the wok. Toss with soy sauce and fish sauce; cook for about 1 minute until vegetables begin to wilt slightly.
- Cook Eggs: Push vegetables to the side of the wok. Add a little more oil to the empty space and let it heat. Crack in the eggs, break yolks, and cook until they are halfway set.
- Add Noodles and Combine: Place the seasoned noodles over the eggs and cook for 15 seconds. Toss everything together, then let the noodles sear without stirring for about 15 seconds to develop some browned bits. Toss and repeat the searing step once more for added flavor.
- Finish with Fresh Ingredients: Once eggs are fully cooked, turn off heat. Toss in the tomato wedges, chopped green onions, and cilantro. Mix briefly to just warm the tomatoes without softening them.
- Adjust Seasoning and Serve: Taste and, if needed, add extra fish sauce, soy sauce, or seasoning powder to enhance the flavor. Serve immediately and enjoy the fresh and savory stir-fry.
Notes
- Use Mama brand noodles for authentic flavor and to replicate the seasoning taste precisely.
- Do not overcook the noodles; they should remain slightly firm to avoid mushiness during stir-frying.
- Rinsing noodles briefly with cold water prevents overcooking and sticking.
- The chili powder included typically adds mild heat; adjust accordingly if you prefer spicier flavors.
- The quick searing steps develop the dish’s signature slightly crispy texture and depth of flavor.
- Adding fresh tomatoes and herbs at the end maintains their brightness and freshness in the dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
