Shanghai Noodles - Phad Mee Shanghai
Phad Mee Shanghai
Stir-fried Shanghai Noodles with Beef
Servings: 2
1 teaspoon cornstarch 1 tablespoon soy sauce 1 tablespoon rice wine or sake 1 teaspoon sesame oil ½ pound flank steak, thinly sliced diagonally across the grain 3 tablespoons canola oil, divided 3 cloves garlic, minced 1 cup snow peas or choy sum 1 pound Shanghai noodles or Udon noodles, about 2 cups 1 tablespoon oyster sauce 1 tablespoon dark soy sauce 1 teaspoon sugar 2 tablespoons water, or chicken broth or more as neededStir cornstarch, soy sauce, rice wine and sesame oil in a medium size bowl. Stir in beef and let marinated for 30 minutes.
Heat a wok over high heat and add 1 tablespoon canola oil and fry beef until cook, about 2 minutes, set aside on a plate. Rinse the wok with hot water.
Heat the wok over high heat; add 2 tablespoons canola oil and garlic. Stir in a snow peas, stir for 15 seconds then stir in noodles for another 15 seconds. Stir in oyster sauce, dark soy sauce, sugar and water, mix well and cook until the water is all evaporated. Stir in beef and serve right away.
Cook note: Linguini and udon are noodle choices that work great when Shanghai noodles are not available.
Vegetarian option: omit meat and substitute it with 1/4 cup cut extra firm tofu and 1/4 sliced brown button mushroom
Gluten-Free option: use wheat free soy sauce and rice stick or rice vermicelli instead of Udon noodles (enrich wheat flour).
© 2010 Pranee Khruasanit Halvorsen I Love Thai cooking Pranee teachs Thai Cooking class in Seattle areas, her website is: I Love Thai cooking.com
iLoveThaiCooking & Pranee's Thai Kitchen
Pranee's Thai Kitchen 
Made this recipe last night and it was terrific! I used Mirin instead of sake and skipped the sugar. I also added slivered green onions.
Thanks…for the feedback. Now I am inspired to add silvered green onions in mine the next time around.
Pranee
Dear Pranee,
Can you tell me what the Shanghai noodles you are using are called in Thai (with Thai script also)? What does it say on the packet?
Thank you for your help.
Susan, Tokyo, Japan
Hi Susan,
This can be confusing but I will try to explain. I am guessing that your question is based on white translucent Bean Sheet from China. Thais love this noodle and use it in salad, shop and stir-fry. You can find it at the templeofthai.
ก๋วยเตี๋ยวเซี่ยงไฮ้
http://www.templeofthai.com/food/noodles/mungbeansheets-3530000286.php
Please note that the name is similar to this blog post recipe. But there is no relationship between the two, just the word “Shanghai”. Thank you.
Dear Pranee,
Thank you very much for your quick reply. Yes, I was confused because I had heard of 3 types of Shanghai noodles used in Thailand:
1. The translucent mung bean sheet noodles, sold by Temple of Thai. I saw that before I contacted you and asked them about it, but unfortunately they did not reply. They call it ก๋วยเตี๋ยวเซี่ยงไฮ้ Guay Dieow Sianghai (sorry about the spelling). I though Guay Dieow only applied to rice noodles.
2. The noodles in your stir-fry, which you call Shanghai noodles. They appear to be white, like udon.
3. Another type of translucent green tubular noodle available in Thailand, which they also call Shanghai noodles in recipes.
Sorry to bother you, but how can I differentiate between the names, because all 3 used the same name – Shanghai noodles. Are the names all different in Thai? I hope you understand what I mean.
Thanks again for your help. Fantastic site!
Susan, Tokyo, Japan
Susan sorry for the delay….
1. Yes, this is muang bean sheet, and it is for salad or stir-fried, great also for phad lee meo. 2. Follow my recipe to cook. Note that this is not a Thai dish. 3. You can add color to green mung bean, still the same thing.
You may forget to mention one looks a like 1 and 3 but made from rice flour, that is Keuy Jub noodle for a famous Thai dish Keuy Jub with a nice rich broth.
Pranee