Pad mee sua, also known as pad mee tiew, is a very popular noodle dish during the vegan eating festival in Thailand. My grandmother happens to love making this delicious and simple noodle stir-fry, and it has become her signature dish that I must have every time I come home! They’re so satisfying and addictive! She usually puts pork in it, but I’ve chosen to make it vegetarian and so I’m using pressed marinated tofu which is delicious in this dish. You can absolutely use chicken, shrimp, beef, or no protein at all.
In Thailand this dish uses a special type of noodles that we call “mee tiew” or “mee sua”, but here I’ve discovered that you can substitute Chinese wheat, no-egg noodles that are similar in shape/size. Mine says “chow mein” on the package, but I find sometimes other chow mein noodles contain eggs. A note of caution, I’ve found that some noodles are only good for soup and do not hold up well for stir-frying, so when buying I would make sure the instructions on the back do say it is appropriate for stir-fry.
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WRITTEN RECIPE: hot-thai-kitchen.com/pad-mee-sua
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com