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Ready In:

20-30 Mins

Good For:

Lunch & Dinner

Quick lunch or mid week dinner, finish in 15 minutes. Season it with all Thai condiments (vinegar, sugar, fish sauce and chilli flakes) before eating this Thai style. 🙂

Though I love to eat it hot straight from the wok, you can pack this for your picnic. It’s still tasty and light as we cook this dry style.

By: Cherie Jones



  1. 2 nests noodles
  2. 2 eggs (1 for stir-frying + 1for frying)
  3. 100 gramsMinced pork
  4. 1 Tbspcooking oil
  5. 1 Tbspsweet dark soy sauce
  6. 1 Tbsplight soy sauce
  7. 1 TspMaggi sauce
  8. 1 Tbspoyster sauce
  9. 1 Tspsesame oil
  10. 1-2 clovesgarlic
  11. Red chillies
  12. Spring onion
  13. Coriander


  1. Cook noodles as per instruction on the package. My noodles are homemade egg noodles (2 styles). Coat cooked noodles with sesame oil.
  2. Add oil and cook the chopped garlic until golden. Then add minced pork. After the minced pork’s cooked, add back the noodles, all the sauces and stir-fry. Add egg on one side of the pan for 3-5 seconds. Then stir it into the noodles. The noodles should be charred and coloured from the hot wok. Finally add spring onion and chillies, toss them through quickly and serve.
  3. Fry an egg to your liking. Then plate it with noodles. Garnish with chillies and coriander.

As seen in