This post may contain affiliate links.
This Mama Pad Indomie recipe is one we came up with, to copy a dish I got at Asia Market, off of I-45 near downtown Houston, Tx. It is a really interesting concept of a Thai restaurant, probably more common in Thailand. You can grab some cooked food as well as all the ingredients to make the same thing at home. The cook is a Thai lady who started the hybrid, restaurant/ grocery store. It has hard to find ingredients like Chinese broccoli and morning glories to stir-fry.
What is Indomie?
Indomie, is a brand of noodles, actually, based out of Indonesia. Like so many foods such as Coke, the brand name has come to be the name of the category in general, as with this recipe. You can tell, this is genuine stuff, made by a Thai mama, her son was my waiter, and I think we hit it off. This is the stuff Thai food is made of, Families, inventing recipes that are delicious with their own touch.
You can make this with any kind of dry, quick noodles, such as the original Ramen, you get anywhere. You can also substitute out the Chinese Broccoli, for regular broccoli, or some other kind of green. I don't recommend substituting out the onions and garlic unless you don't like those. They are the base of flavor and make it so delicious, aromatic, and flavorful. They add natural, sodium-free flavor, and great smells. The sauces are more interchangeable.
You can use mama noodles, or any kind of noodles really, whatever floats your boat. If you are like me, you want to watch your carbs, especially simple carbs. They turn into cholesterol, good and bad, I have too much. You can choose a healthier option like these made with brown rice. You could go for a bean option like these and decrease carbs but increase your gas output. 🙁
Mama Pad Indomie
- 1 Sauce Pan
- 1 Wok
- 2 Cups ramen noodles 3 packages of mama, instant noodles or any 3 oz dry noodle package you choose. Something whole grain preferably.
- 2 Cups bok choy Basically 2 regular bok choy, or do as you wish, sliced into bite-sized pieces.
- 2 Cups Broccoli Chinese broccoli Cut into bite sized pieces.
- 3 eggs Large, or egg whites to decrease cholesterol
- 1 Chicken breast Sliced to bite sized.
- 1 Carrot Sliced into bite sized pieces
- ½ Cup Onion Sliced, whatever variety you prefer.
- 3 tablespoon Canola oil 1 tablespoon for cooking eggs, and the rest for stir-fry
- 2 tablespoon Sweet soy sauce
- 2 tablespoon Sriracha 0-1 tablespoon for less spicy 3 for more
- 2 tablespoon Oyster Sauce
- 1 tablespoon Thin Soy Sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Prepping the noodles
- Boil a couple cups of water in a sauce pan.
- Cook the dry noodles until soft.
- Drain the noodles and put aside.
- Add 1 tablespoon canola oil in a skillet or wok on high heat.
- Then add 3 eggs, cook the eggs, and put them in a separate bowl.
- In the same wok, add 2 tablespoon canola oil, and follow with the chicken breast. Seasoned the chicken with salt and pepper, and continue to stir-fry until cooked through.
- Add in the vegetables and sauce and continue to stir-fry until mixed together.
- Add in the noodles and eggs, continue cooking to your desired level of toughness.
- Serve with whatever garnish and sauces you prefer on the side.