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pad mee. vermicelli thai rice noodles



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Prep Time: 25 minutes

Cook Time: 10 minutes

Total: 35 minutes

Servings: 8


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Step 1

Soak the noodles for 10-15 minutes in hot but not boiling water until noodles are soft, drain, and put back in a large bowl. You can cut the noodles to 6-8 inches in length if preferred.

Step 2

In a separate small bowl, combine the 3 sauces together, stir well.

Step 3

Pour the sauce mixture into the noodle bowl.

Step 4

Use your hands (gloved if preferred) to mix the sauce into the noodles. Kneed very lightly, making sure the sauce has not  clumped the noodles together. Let sit for 15-20 minutes and stir quickly together again before cooking, breaking up any large clumps of noodles.

Step 5

Heat up the oil in a wok or large skillet on medium heat.

Step 6

Add the noodles and stir together with a wooden spatula for about 10 minutes. Stir occasionally.  If the noodle is drying up in your pan, you can add a few drops of oil to the pan.

Step 7

Add the sugar and stir it in for 30 seconds.

Step 8

Turn the heat off but leave the pan on the stovetop, add the green onions and bean sprouts and stir together lightly. Let sit for 3-5 minutes.

Step 9

Remove from stovetop and serve hot or warm, it’s up to you. Both are perfectly acceptable and popular in Thailand and Laos. Check below for garnishing suggestions.

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