Thai Cry Baby Noodles Recipe (Pad Ngor Ngae)

This easy Thai cry baby noodles recipe (pad ngor ngae) comes together in less than 30 minutes. Made with fresh wide rice noodles, tofu, and dried shrimp, it’s packed with umami and tossed in a stir-fry sauce you’ll love!

Close-up of Thai cry baby noodles in a blue patterned bowl, featuring golden stir-fried noodles, tofu, sausage, and fresh herbs.

Tip: Just like in pad see ew and pad Thaiyou can customize this Thai noodle dish with your favorite protein. You can also add your go-to vegetables—be sure to check out the customization options after the instructions!

Cry baby noodles, or pad ngor ngae, is a stir-fried noodle dish featured in the Netflix film Hunger. In the movie, Chef Aoy prepares this dish as a way to prove herself, showing that street food can carry just as much meaning as a fancy meal.

What I personally love about the movie is how it captures the hard work behind street food, and how it resonates with both the rich and poor. It shows that street food can win the hearts of anyone—it’s cooking in its purest, most meaningful form.

PAD TIOUS

If you’ve seen the Thai movie Hunger (or the Netflix Hunger series), you’ll probably recognize this noodle dish called pad ngor ngae, or cry baby noodles, that Aoy’s father prepared for his kids.

For anyone eager to try those incredible-looking noodles, this recipe is exactly what you need. I’ve used ingredients inspired by the movie, like fresh wide rice noodles, tofu, dried shrimp, and a bold, savory cry baby sauce, to capture the flavors you saw on screen.

I was genuinely amazed by how flavorful my creation turned out—and so was my husband! It’s definitely a noodle dish you won’t forget and might even add to your regular dinner rotation.

We’ll go over the ingredients, followed by step-by-step image instructions, to make sure you get perfect results every time. Feel free to stick to the recipe as written or adjust the ingredients to suit your taste.

Ingredient Notes

You can find everything you need at Asian markets or Asian grocery stores. Head to the recipe card at the bottom of this post for all the measurements!

Fresh rice noodles – Use store-bought or try my fresh rice noodles recipe to make your own sen yai noodles.
Lap cheong – A sweet Chinese sausage that adds a savory-sweet flavor to the dish.
Dried shrimp – Small, sun-dried shrimp with a concentrated umami flavor.
Tofu – Use firm tofu for the best texture when stir-frying.
Egg – Adds richness and helps bind the ingredients together.
Cooking oil – Use a neutral oil like vegetable or canola for high-heat cooking.
Onion
Garlic
Fermented soybean paste – Salty and savory, it adds depth and a slight funkiness to the sauce.
Oyster sauce – A salty, umami-packed sauce made from oyster juices, salt, and sugar, widely used in Thai food to enhance savory flavors.
Oxo sauce – A Cantonese condiment made with dried seafood and spices for bold umami flavor.
Chili oil – Adds heat and a smoky, aromatic flavor.

How to make cry baby noodles

Step 1: Heat the chili oil in a wok over medium heat. Add garlic and onion, sautéing until golden and fragrant.

Step 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.

Step 3: Add the oyster sauce, fermented soybean paste, and oxo sauce. Stir well to coat the ingredients evenly.

Step 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.

Step 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.

Step 6: Crack the eggs into the empty space and lightly scramble them until just set.

Step 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!

How to customize this recipe

Add more vegetables: Include bell peppers, bok choy, broccoli, bean sprouts, or your favorite stir-fry veggies.
Switch the protein: Swap tofu for chicken, pork, or beef to suit your preferences.
Make it spicier: Avoid adding extra chili oil as this will make the noodles ‘oily’. Instead you can simply add some sliced fresh chilies.
Go vegetarian: Omit the dried shrimp, lap cheong, and oxo sauce, and use a vegetarian oyster sauce alternative.

Storing and reheating instructions

Storing: Transfer leftovers to an airtight container and store them in the fridge for up to 3 days.
Reheating: Heat a non-stick pan or wok over medium heat. Add a splash of water or a small drizzle of oil to prevent sticking, then stir-fry until warmed through. Avoid overcooking during reheating to keep the noodles from becoming too soft.

More Thai noodle dishes to try

Tried this Thai cry baby noodles recipe for pad ngor ngae? I’d love to hear what you think! Leave a star rating and a comment below, and follow me on social media: Facebook, Instagramand Pinterest for even more Thai recipes!

Thai Cry Baby Noodles Recipe.

This cry baby noodles recipe (pad ngor ngae) is ready in under 30 minutes, bringing you the bold, spicy flavors you’ve seen on screen!

Praev

Heat the chili oil in a wok over medium heat. Add garlic and onion, sautéing until golden and fragrant.

1 tbsp or 15 ml chili oil, 3 cloves of garlic, 1/2 onion
Add the tofu, dried shrimp, and lap cheong (Chinese sausage). Stir-fry until the tofu is lightly browned and the dried shrimp are fragrant.

100 g extra-firm tofu, 30 g dried mini shrimp, 100 g Chinese sausage lap cheong
Add the oyster sauce, fermented soybean paste, and oxo sauce. Stir well to coat the ingredients evenly.

1.5 tbsp or 22 ml oyster sauce, 1 tbsp or 15 ml fermented soybean paste, 2 tbsp or 30 ml oxo sauce
Add the fresh rice noodles to the wok. Gently toss to coat each noodle with the sauce, cooking until the noodles are heated through.

500 g fresh rice noodles
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.

1 tbsp or 15 ml cooking oil
Crack the eggs into the empty space and lightly scramble them until just set.

2 eggs
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!

Use the nutrition card in this recipe as a guideline.
Chili oil – Adds heat and a smoky, aromatic flavor.

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Thai Cry Baby Noodles Recipe (Pad Ngor Ngae)

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