Sen Mae Yai (v) Recipe

Prepare noodles

If using dried wide rice noodles, soak in warm water for 20–30 minutes until pliable but not falling apart; drain and set aside. If using fresh noodles, gently separate and set aside.

In a small bowl, whisk together light soy sauce, dark soy sauce, vegetarian oyster (mushroom) sauce, sugar, and 3 tablespoons water or vegetable stock until sugar dissolves. Taste and adjust balance: should be savory with a touch of sweetness and color from dark soy.

Have cilantro roughly chopped, green onions sliced on the bias, chilies thinly sliced, minced garlic ready and shallot thinly sliced. Keep bean sprouts rinsed and drained if using.

Cook eggs

Heat a large wok or heavy skillet over high heat until smoking.just slightly. Add 1 tablespoon vegetable oil and swirl. Crack 2 eggs into the wok and immediately scramble quickly or push to one side to make large soft curds — you want big soft pieces to later incorporate with the noodles. Season lightly with a pinch of salt and pepper. Remove eggs to a plate when just set but still moist.

Stir-fry aromatics

Return wok to high heat. Add remaining 1 tablespoon vegetable oil. Once shimmering, add minced garlic and sliced shallot. Stir-fry 15–30 seconds until fragrant and beginning to color (do not burn).

Cook noodles

Add the drained wide rice noodles to the wok, spreading them out so they contact the hot surface. Let them sit 30–40 seconds to get slight char, then toss gently to warm through. Pour the prepared sauce evenly over the noodles and use tongs or a spatula to fold the sauce into the noodles, ensuring even coating. If mixture looks dry, add 1–2 tablespoons water or stock to loosen. Stir-fry 1–2 minutes until noodles are heated and coated.

Finish with vegetables and egg

Toss in bean sprouts (if using), sliced green onions (reserve a few for garnish), half the cilantro, and sliced chilies. Return the cooked egg to the wok, breaking it into large pieces as you fold it through the noodles. Drizzle sesame oil over the top and season with remaining salt and a grind of black pepper. Stir just until everything is warmed and combined, 30–45 seconds. Taste and adjust seasoning with a splash more soy, a pinch of sugar, or a squeeze of lime as needed.

Remove from heat and transfer to a serving platter. Scatter remaining cilantro and reserved green onion slices on top. Sprinkle crushed toasted peanuts if using. Serve immediately with lime wedges on the side and extra sliced chilies for those who want more heat.