Nyob Zoo Everyone!
Yes! Another tasty noodle dish coming at ya! One that is super easy to make and also very tasty. This noodle dish is a very popular Lao dish known as Khua Mee or also known as Lao stir fry noodles. In Hmong, we like to call this Fawm Kib which means pho noodles that are stir fried. Yes, pretty basic name for it haha. But in today’s recipe, I’ll be showing you how to make the NON-STIR FRY version since I grew up eating it this way. This version is also less starchy and sticky since we cooked and rinse most of the starch away instead of cooking the starch into the sauce. This version is also great kept in the fridge for 2 days. This dish should be sweet, savory, and very fun to eat. Toppings are pretty basic but you have the freedom to add other herbs/meat to it. It’s also a great dish for summer, potlucks, and any special occasions. As long as you have the sauce down, you can whip up this dish in an instant. Hopefully you can give it a try and find a way to mix the sauce to your liking after trying out my recipe. So give it a try and happy cooking!
THE NOODLES
Pho noodles or any kind of rice noodles will work for this dish. I prefer to use this one due to the size of the noodles and texture. These noodles are more flimsy and less starchy than most other dried rice pho noodles. But you are welcome to use whatever type and size you like.
Soak in cold water overnight and pour hot boiling water to cook
THE SAUCE
These are the sauces I like to use
Soaking the cooked rice noodles with the sauce we madeĀ 
THE HERBS & GARNISHES
Simple: Green onions, cilantro, beansprouts, and sliced eggs. You are welcome to add other herbs and protein you like as well. Pork belly, pork loaf etc.
YES! Season the eggs as well.
Cooking the egg omelet and cutting it into strips
Mixing everything togetherĀ 
ENJOY!
So sweet & savory šĀ 
SO YUM!
-CHawjCreations
Ingredients
- 28 oz (1 lb 12 oz) dried pho/rice noodles soaked in cold water overnight [~4 lbs after soaking]
- ---THE SAUCE---
- 2 Tbsp oil (vegetable or garlic oil works)
- 1/2 cup chopped shallots
- 1/2 cup crushed palm sugar (4oz)
- 1/4 cup water
- 1/2 cup Kwong Hung Seng sweet soy sauce (5.5oz) (you can add more if you want a more darker color and sweeter sauce)
- 1/4 cup oyster sauce (2.5oz)
- 2 tablespoons Golden Mountain seasoning sauce (1.2 oz)
- 2 tbsp fish sauce (1.5oz)
- 2 tbsp dark soy (1 oz)
- 1/2 tsp salt
- 1 teaspoon chicken bouillon
- 1/2 to 2/3 cups garlic oil
- ---THE EGGS---
- 12 large eggs
- 1 tsp black pepper
- 2 tsp fish sauce
- Garlic oil to fry
- ---GARLIC OIL---
- 1 cup oil
- 1/4 cup minced garlic (1.25 oz)
- ---TO MIX IN & GARNISH---
- 3 cups chopped cilantro, stems included (add more if you like)
- 2 cups green onions (slice thin, julienne) (add more if you like)
- Sliced egg
- Beansprouts
- Fried garlic (optional)
Instructions
THE NOODLES
1) In a bowl, add in 28oz dried noodles. Soak in cold water overnight. Once soaked, drain well and then pour in hot boiling water over the noodles. Stir and cook for about 30 secs to 45 sec until the noodles are cooked to your liking. It should be cooked but also chewy and slightly firm. Do not over cook the noodles or leave the noodles in the hot boiling water for too long or else they will break apart while mixing. Depending on which size noodles you use, cooking may take longer.
2) Once cooked, drain the noodles and rinse with cold water to stop the cooking process. Drain well for at least 15-20 before adding in the sauce.
THE SAUCE
1)Ā In a pan, add in 2 tbsp of oil and chopped shallots. Cook and sweat the shallots for a good 1 minute or so. Then add in the crushed palm sugar and 1/4 water.Ā Cover for 1 minute or so under medium heat to allow the steam to melt and break apart the palm sugar.Ā Then add in all the other sauces and seasoning. Stir well for a good 30 seconds or so to incorporated it in with the shallots and palm sugar. Then take it off the heat and let it cool before adding it into the noodles if you desire.Ā Feel free to taste the sauce before adding it into the noodles. You may want it to be sweeter, saltier etc.
2) Make the garlic oil as well if you desire. 1 cup oil in w/ 1/4 cup minced garlic. Medium cook until the garlic are golden crispy. Drain the oil and separate the fried garlic to be used later.
MIXING
1)Ā Pour the drained noodles into a big mixing bowl along with all the sauce. Add in the 1/2 cup of garlic oil and mix everything well. You will notice it may be a little wet in the bottom of the noodles. That's okay. Let it sit for a good 15-20 minutes to allow the noodles to soak up all the sauce. Taste and adjust at this step if needed. Make sure to mix it every 5 minutes or so while it's sitting to ensure the noodles are fully coated with the sauce.
TOPPINGSĀ
1) Add 12 eggs into a bowl along with the black pepper and fish sauce. Mix well. Then cook it on a non stick pan brushed with garlic oil. Cook like an omelet so we can cut it into strips. If you have a big pan you may do 2 rounds of cooking the eggs. I did four rounds so I can get a medium thin thickness.
2) Wash and cut the cilantro and green onions to your liking
3) Wash the beansprouts
FINISHING THE NOODLESĀ
1) Once the noodles are well soaked in with the sauce, add in the chopped cilantro, green onions, fried garlic from earlier, and sliced eggs. You can also add beansprouts at this point too. However, if you want to save some noodles in the fridge for tomorrow, don't mix in the beansprouts as they soil the noodles overnight due to the amount of moisture they contain. Just garnish the beansprouts when you want to eat a plate of noodles.
2) Serve with fried garlic, shallots, and other herbs/proteins you desire. Serve cold, room temp, or warm. And enjoy!
Notes
You can double the sauce recipe and keep it in the fridge for at least 2 weeks and use it whenever you want to make this noodle dish. I prefer to garnish each plate of noodles with beansprouts instead so it doesn't spoil the noodles if you do end up having leftovers. š
4 comments
Thank you for all your recipes and videos.
Great recipe! I’ve never made this before until this last weekend. My husband, sister, and I really enjoyed this noodle dish! The addition of the garlic oil and fried garlic makes this dish taste even more amazing! Thank you for the recipe! I will be making this dish for the rest of my family in a couple weeks so they can enjoy it too.
Do you have to reheat the pho kib sauce if you put it in the fridge?
You don’t have to.