Khua Mee (Fried & Caramelised Rice Noodles)

Khua Mee (Fried & Caramelised Rice Noodles)

Hello everyone! This will be the second and last dish that I will be sharing on our quick trip to Laos. As I mentioned in my previous post, I am not very knowledgeable when it comes to Lao cuisine and will only be sharing recipes that I am familiar with in terms of taste and similar dishes from their neighbouring countries.

Khua Mee, or in English, Fried & Caramelised Rice Noodles, is the Laotian cousin of what Pad Thai is in Thailand. Now, while I’ve never had Khua Mee before until I experimented for Amcarmen’s Kitchen, I’ve had plenty of Pad Thai before, from my trips to Thailand, or just a visit to an authentic Thai restaurant back home in Brunei, and when I was living in Australia. Khua Mee is actually more sweet than savoury, and has a more unique flavour to it. This flavour comes from caramelising the sugar at the start of the cooking process which is then accompanied by other savoury flavours such as oyster sauce, fish sauce, and soy sauce. The sweet and savoury marriage of flavours is what sets this dish apart from other noodle dishes.

Khua Mee (Fried & Caramelised Rice Noodles)

The dish is fairly easy to put together. I guess the only tricky part would be the caramelisation of the sugar if you’re not used to it. You want to keep the heat on a medium-low temperature and watch it like a hawk so that the sugar does not burn. Traditionally, this noodle dish is topped with a fried egg omelette and bean sprouts. If you want to make this dish more substantial, you can also bulk it up with beef, pork, chicken, or prawns. To keep this ovo-vegetarian friendly though, my choice of protein was firm tofu. I also used mushroom sauce instead of oyster sauce, and omitted the fish sauce by adding more salt, as needed, instead. To add more flavour, I used homemade vegetable stock instead of water as the liquid base for the rice noodles to soak up.

Push the Pad Thai aside for now because once you take a bite and get a mouthful of these caramelised noodles, fried omelette, fresh herbs, and fried chillies, you will know why this is a much loved Laotian dish. It’s also a perfect potluck party dish as it tastes even better when served at room temperature.

Khua Mee (Fried & Caramelised Rice Noodles) Ingredients



For the fried omelette

  • 4 large free range eggs
  • Spring onion, green part
  • Salt and freshly cracked black pepper, to taste
  • 2 tbsp cooking oil

For the fried noodles

  • 1 packet (500g) rice noodles
  • 4 tbsp cooking oil
  • 4 tbsp white granulated sugar
  • 4 garlic cloves, finely minced
  • 2 small red onions, halved then sliced thinly
  • 1 & 1/2 cup homemade vegetable stock*
  • 2 tbsp light soy sauce
  • 2 tbsp mushroom sauce
  • 1 tbsp dark soy sauce
  • 1 cup bean sprouts
  • Spring onion
  • Fried red chillies
  • Fried tofu
  • Salt and freshly cracked black pepper, to taste
  • Calamansi or lemon, to garnish

*You can use store-bought vegetable stock, or water instead.


  1. Noodles: Soak the rice noodles in room temperature water for 30 minutes. Set aside.
  2. Fried Omelette: While the rice noodles are soaking, whisk the eggs in a medium-sized bowl, season with salt and cracked black pepper, and add the spring onion.
  3. Add cooking oil in a large pan over high heat. Pour in the egg mixture and cook until firm and slightly brown around the edges, about 2 to 3 minutes. Flip and cook for a further 1 minute then transfer to a plate and cut into long strips. Set aside.
  4. Fried Noodles: Add the 4 tablespoons of cooking oil in the same pan, and bring the heat down to medium-low. Add the sugar and caramelise until melted and lightly golden in colour.
  5. Add the minced garlic and onions, and cook for about 30 seconds. Don’t cook it for too long as the sugar will start to darken faster and most likely burn at this point.
  6. Immediately add in the vegetable broth to stop the caramelisation process of the sugar, followed by the light and dark soy sauce, mushroom sauce, white part of the spring onion, and season with a pinch of salt. Turn the heat up to medium, mix, and then leave to simmer for about 5 to 10 minutes for the flavours to develop.
  7. Add the soaked rice noodles and cook until most of the liquid has been absorbed before adding the bean sprouts, fried tofu and fried omelette slices. Mix and cook until the liquid has been absorbed then add in the green part of the spring onion and the fried red chillies.
  8. Transfer to individual serving plates and add a squeeze of calamansi or lemon juice before eating. Enjoy!

Khua Mee (Fried & Caramelised Rice Noodles)

Khua Mee (Fried & Caramelised Rice Noodles)


– Ally xx


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